tag:blogger.com,1999:blog-68273175903279303112024-03-05T04:57:22.480+00:00Gujarati Food Made EasyA step-by-step method to delicious, authentic, home made, easy, Gujarati recipes. Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-6827317590327930311.post-5355020812712782752021-06-04T19:50:00.001+01:002021-06-04T19:50:59.004+01:00Spinach Pancakes - Spinach na pooda / Spinach pudla / Palak besan cheela<p>Today's recipe is a reminder of my childhood in Zambia, especially when my grandmother wanted to make us something quick and easy but also, to find a way to get our portion of spinach in for the day. This quick and easy spinach pancake is also known as spinach na pooda and otherwise known in other areas of Gujarat as spinach pudla.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2BTtZVauhyphenhyphenuGZBHRrhthghKLYINW5lv5MGDK7WFIx0OXGtDk1tR3Rn0rpVQ47r_bXTHiIatSfq6qmMyzku_KXf2s-9vxRIedX7gLotr0_WN3Bw-uw-u6QfwUmIj22VG7tgwrZ3m0-CBv/s640/7050D2AB-FC2B-4CBF-97E5-956449C14419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2BTtZVauhyphenhyphenuGZBHRrhthghKLYINW5lv5MGDK7WFIx0OXGtDk1tR3Rn0rpVQ47r_bXTHiIatSfq6qmMyzku_KXf2s-9vxRIedX7gLotr0_WN3Bw-uw-u6QfwUmIj22VG7tgwrZ3m0-CBv/s320/7050D2AB-FC2B-4CBF-97E5-956449C14419.JPG" /></a></div><div><br /></div>(serves at least 3 people - makes about 10)<div><br /></div><div>Here's the recipe!</div><div><br /></div><div><b>Ingredients:</b></div><div><br /></div><div>250g spinach leaves (well washed and then chopped into 0.5cm wide shreds)</div><div>170g wholemeal flour</div><div>140g chickpea flour</div><div>55g rice flour</div><div>4 tbsps sunflower oil</div><div>15g salt</div><div>15g green chillies (washed, topped and tailed and ground to a paste)</div><div>6g dhana-jeeru powder (cumin-coriander powder)</div><div>4g turmeric powder</div><div>2g red chilli powder</div><div>3 cloves of garlic (washed, peeled and minced/grated)</div><div>30g fresh ginger (washed, peeled and minced/grated)</div><div>430mls tap water (ideally filtered but filtering is optional)</div><div>2 heaped tbsps yogurt </div><div><br /></div><div><b>Method:</b></div><div><br /></div><div><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;">1. In a dish, combine the wholemeal flour, the chickpea flour and the rice flour and mix well.</div><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;"><br /></div><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;">2. Make a well in the flour and pour in the oil.</div><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;"><br /></div><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;">3. Add in the salt, green chillies, garlic, ginger, turmeric powder, red chilli powder and cumin-coriander powder.</div><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSUoLvrFQhaLz6-nVgMsvUBmv-eTF7YaSORY3FQFlHqi8Fb5YlghXIxapaSHr1wE7pb4QmjUd5D3KEXb_gzRABhtxrhZm0hEEr93sKtz9b1ySw17u7j6FPRU5eyEai8v4wJ3xNcbS56LZ/s640/IMG_6130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSUoLvrFQhaLz6-nVgMsvUBmv-eTF7YaSORY3FQFlHqi8Fb5YlghXIxapaSHr1wE7pb4QmjUd5D3KEXb_gzRABhtxrhZm0hEEr93sKtz9b1ySw17u7j6FPRU5eyEai8v4wJ3xNcbS56LZ/s320/IMG_6130.jpg" /></a></div><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;"><br /></div><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;">4. Mix well until the ingredients are well combined, then add in the chopped spinach leaves.</div><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcc_ts1f6Wv4PqOseCrdevANModI-_DUKPbt49jP-tOHXmDAqmhA8hBHdETN6ku2_Vj9fKRPFrjM36woK3UCnq2Ft_wWNk2JSZyhwrxEMjgGlVmWaX1Dv8IBEBl3QXJWOJ08QfHmUPD3JT/s640/IMG_6132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcc_ts1f6Wv4PqOseCrdevANModI-_DUKPbt49jP-tOHXmDAqmhA8hBHdETN6ku2_Vj9fKRPFrjM36woK3UCnq2Ft_wWNk2JSZyhwrxEMjgGlVmWaX1Dv8IBEBl3QXJWOJ08QfHmUPD3JT/s320/IMG_6132.jpg" /></a></div><br /><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;">5. Mix the leaves into the flour and add in the water and mix well until you get a proper batter consistency.</div><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79_kCD_9VfDraBv6KuWftO22lMtG6EDn3m7rfMfY9oT4ImjVAQFLzWlbfw6kbruhssCv1wYA1V6TwslqJdfrFLic5wS5ygLA9f0EIieFICHuAeYYxBGALtlxo_qeleA3dNWoCZIX_sbvn/s640/IMG_6136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79_kCD_9VfDraBv6KuWftO22lMtG6EDn3m7rfMfY9oT4ImjVAQFLzWlbfw6kbruhssCv1wYA1V6TwslqJdfrFLic5wS5ygLA9f0EIieFICHuAeYYxBGALtlxo_qeleA3dNWoCZIX_sbvn/s320/IMG_6136.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">6. Add in the yogurt and mix until all the yogurt has been well mixed into the batter.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">7. Heat a non-stick frying pan on a high heat and when the pan is really hot, you can either:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">a. add in a teaspoon of oil before you add the batter and spread your pancake thinly onto the layer of oil in your pan OR</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">b. use one-calorie sunflower oil/rapeseed oil spray.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I follow and prefer version 'b.' because it's healthier and the pancakes are pretty much oil-free. Version 'a.' is the typical Gujarati way of doing it but I feel it leaves a more oily pancake.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">8. Take a ladle full of the batter and place all of it in the middle of the pan. One ladle is enough as the batter is quite thick. Then, as quickly as you can, start spreading the batter with the back of the ladle (starting in the centre) in a circular motion outwards to form a round pancake. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">NB: The technique is similar to spreading a dosa. Click <a href="https://www.gujaratifoodmadeeasy.com/2020/05/sri-lankan-thosaidosa-large-thin-crispy.html" target="_blank">here</a> to see how it's done.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">9. Cook the pancake on a medium high heat until it is cooked on that side and flip it over with a non-stick spatula to cook the other side as well. Each side should take a couple minutes but it's best to keep your eyes on the flame intensity and the pancake itself to see how long it requires to be properly cooked.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">10. As some parts of the pancake may be slightly thicker than others, press down on the less cooked areas with a non-stick spatula to encourage a more even cooking process.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">11. Repeat the process with the batter and serve hot with any of the following: mango chutney, mixed pickle, mango pickle, marmalade... the choice is yours!</div><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;"><br /></div><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;">'Til next time ... enjoy!</div><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;">Bon appetit! xx</div></div>Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-63737495023789199292021-03-25T20:59:00.000+00:002021-03-25T20:59:08.122+00:00Pan-fried Elephant Foot Yam - Suran nu Shaak<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilKHM5fxizL18V7gyLkOtHtxe9VkOaAgeaEZ4DHE5nOhN6eL2eG8uEvtFbd9MQScwUKwULkxvTJX8ViWerRq6FcoGhEALakghceUYUdwQOVyZHKJzr7rxlmqR1D5IHoF3DVchNzQVHllYP/s640/IMG_6074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilKHM5fxizL18V7gyLkOtHtxe9VkOaAgeaEZ4DHE5nOhN6eL2eG8uEvtFbd9MQScwUKwULkxvTJX8ViWerRq6FcoGhEALakghceUYUdwQOVyZHKJzr7rxlmqR1D5IHoF3DVchNzQVHllYP/s320/IMG_6074.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">(serves 2 to 3 people)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Today, I am going to share with you a elephant foot yam recipe that we were brought up on. Like any yam, it is a vegetarian dish that is filling and if cooked well, can be delicious and nicely spiced to eat. It is delicious served with <a href="https://www.gujaratifoodmadeeasy.com/2012/12/jeera-rice-cumin-rice-recipe.html" target="_blank">rice</a> and <a href="https://www.gujaratifoodmadeeasy.com/2012/12/tuvar-ni-daldar-recipe-gujarati-lentil.html" target="_blank">Gujarati lentil soup (tuvar ni dal)</a>. It is also eaten on its own as a snack.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Elephant foot yam is not a common staple dish in the West however, it is extremely popular in India. It is popular in Asia, Africa and some tropical Pacific islands as well. It is a form of carbohydrate with medicinal properties.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is what elephant foot yam looks like when it is bought:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKAiF5XzewOeQpLWFNbgbBXvBfvKgLie9oPnImvW7fWMQD454YxIfQrffsIv-05-aRAmg-FLjp1RcQagakZEjllxdrMPVJ1pXfhU8aAPwSK1q6YINSJHiUimYYXOtxSly410zfVNOqIlk/s640/IMG_6062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKAiF5XzewOeQpLWFNbgbBXvBfvKgLie9oPnImvW7fWMQD454YxIfQrffsIv-05-aRAmg-FLjp1RcQagakZEjllxdrMPVJ1pXfhU8aAPwSK1q6YINSJHiUimYYXOtxSly410zfVNOqIlk/s320/IMG_6062.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">You have to make sure that it is well washed as there may be plenty of soil on it so, because the skin on this is not eaten, you can use a brand new, clean sponge to scrub of the soil under warm water. Once the skin is cleaned up, you may find 'knots' in the yam which penetrate into the body of the yam. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In order to get rid of these knots, you can carefully dig a knife into the body of the yam around the knots and cut in a slanted circle to pull out the knots (pretty much like how you would get rid of the 'eyes' of a potato). Once you have done this and peeled the yam with a peeler, it should look like this:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EDktSA9DynANToLYhVOAA-Go73jOkOKvydJ8M6te7iiyaHhjHtLroSTKx6Bh6zC-WaNpwylE62WOxdJbJTad_z_Dha0y5Ged8DpOzwE4wnkGdQD7BXjqS6zxDehgyYhDFVCnKt_NtscF/s640/IMG_6064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EDktSA9DynANToLYhVOAA-Go73jOkOKvydJ8M6te7iiyaHhjHtLroSTKx6Bh6zC-WaNpwylE62WOxdJbJTad_z_Dha0y5Ged8DpOzwE4wnkGdQD7BXjqS6zxDehgyYhDFVCnKt_NtscF/s320/IMG_6064.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Then slice the yam into roughly 1 inch 'squares' that are about 3mm thick. It should look like this:</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBuCj2FnaWozsI19YGuS_fIpwMu01svWtU6vTnH_TXCANEPNPipzkLY4BOUD-PlBxvhyphenhypheneDtwUoZix8PuGmNwXnw4TXwfT2mwlpqySI1K9RaSMdaE5tTj-fGU_6XV1ksrgUfcmfMDmWJ0dM/s640/IMG_6067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBuCj2FnaWozsI19YGuS_fIpwMu01svWtU6vTnH_TXCANEPNPipzkLY4BOUD-PlBxvhyphenhypheneDtwUoZix8PuGmNwXnw4TXwfT2mwlpqySI1K9RaSMdaE5tTj-fGU_6XV1ksrgUfcmfMDmWJ0dM/s320/IMG_6067.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">These are now ready for the recipe which is shown below:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">700g elephant foot yam / suran (washed, peeled washed again and cut into 1 inch squares that are about 3mm thick</div><div class="separator" style="clear: both; text-align: left;">2 heaped tbsps ginger (washed, peeled and grated)</div><div class="separator" style="clear: both; text-align: left;">2 heaped tbsps fresh green chillies (washed and ground to a paste)</div><div class="separator" style="clear: both; text-align: left;">10g salt (about 2 semi-heaped tsps but adjust to taste if you need more later)</div><div class="separator" style="clear: both; text-align: left;">0.5 (1/2) tsp turmeric powder</div><div class="separator" style="clear: both; text-align: left;">3 tbsps sunflower oil</div><div class="separator" style="clear: both; text-align: left;">1 pinch asafoetida</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Place the suran / elephant foot yam in a large dish and add in the ginger, green chillies, turmeric powder and salt. Mix well until the yam is well coated.</div><div class="separator" style="clear: both; text-align: left;">2. Heat the oil on a high heat in a wok.</div><div class="separator" style="clear: both; text-align: left;">3. Add in 1 pinch asafoetida.</div><div class="separator" style="clear: both; text-align: left;">4. A few seconds later add in the yam coated in spices from step 1.</div><div class="separator" style="clear: both; text-align: left;">5. Stir well until the spices are well distributed.</div><div class="separator" style="clear: both; text-align: left;">6. Once the yam has heated through and you can see a slight steam arising from the wok, cover the wok with a lid and turn the heat down to a low to medium heat.</div><div class="separator" style="clear: both; text-align: left;">7. Cook for 10 to 15 minutes until the yam is cooked. The way to check it is to see if a knife glides easily through your thickest slice of yam.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">'Til next time ... enjoy!</div><div class="separator" style="clear: both; text-align: left;">Bon appetit! xx</div><br /><p></p>Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-867944601157164492021-02-19T16:22:00.000+00:002021-02-19T16:22:35.847+00:00Indo-Chinese, Chow Mein style Noodles with Vegetables<p>Today, I am going to share with you one of my favourite, quick recipes: simple noodles with vegetables stir fried with an Indo-Chinese twist (otherwise known as Manchurian style in India). Being fond of all things vegetarian, I have found it difficult to find a simple noodle stir fry recipe that is not meat based. Here is my version:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPFjjfV7A7ETyzXo4RxopsGdaxEvRlErV9rdnAqgRVT2wc-08bNFM-BfvZYbJuNFb0h2mcELK2mdTDcJ7MUtcbiVs05CFSdceOYashV804L2ZsKCpklJRY1exKA0W5vFQGJo6C83Saezl/s640/06CF9711-0D13-4AA0-9B00-5B91CE7E4B18.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPFjjfV7A7ETyzXo4RxopsGdaxEvRlErV9rdnAqgRVT2wc-08bNFM-BfvZYbJuNFb0h2mcELK2mdTDcJ7MUtcbiVs05CFSdceOYashV804L2ZsKCpklJRY1exKA0W5vFQGJo6C83Saezl/s320/06CF9711-0D13-4AA0-9B00-5B91CE7E4B18.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">(serves 2 to 3 people)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So let's get to it! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><br /><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">Cooked wheat/protein noodles (enough for 2 people - you can use any noodle you like)</div><div class="separator" style="clear: both;">1 carrot (washed, peeled and cut into short thin strips)</div><div class="separator" style="clear: both;">Half red bell pepper (washed, deseeded and cut into 1 inch long thin strips)</div><div class="separator" style="clear: both;">Half green bell pepper (washed, deseeded and cut into 1 inch long thin strips)</div><div class="separator" style="clear: both;">Quarter cabbage (washed, and cut into 1 inch long thin strips)</div><div class="separator" style="clear: both;">1 big onion (peeled, washed and sliced)</div><div class="separator" style="clear: both;">1 tbsp ginger (freshly grated)</div><div class="separator" style="clear: both;">1 tsp garlic (optional) (freshly grated)</div><div class="separator" style="clear: both;">6 closed cup or chestnut mushrooms (washed and sliced thinly)</div><div class="separator" style="clear: both;">2 tbsps dark soy sauce (I use dark soy sauce to cook and light soy sauce after it’s cooked and I don’t add salt because the light soy sauce makes up for it)</div><div class="separator" style="clear: both;">1 tsp vinegar (I use rice vinegar)</div><div class="separator" style="clear: both;">0.25 tsp white pepper</div><div class="separator" style="clear: both;">0.5 tsp chow mein masala (I use Ching’s from the Indian shop)</div><div class="separator" style="clear: both;">3 spring onions (scallions) – washed and chopped into thin rings</div><div class="separator" style="clear: both;">salt to taste </div><div class="separator" style="clear: both;">2 -3 tbsps sunflower oil to cook</div><div><br /></div></div><div class="separator" style="clear: both; text-align: left;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">1.<span style="white-space: pre;"> </span>In a hot wok, on high heat, heat 3 tbsps of oil. </div><div class="separator" style="clear: both;">2.<span style="white-space: pre;"> </span>Once this is heated, add in the onions and cook for 2 minutes on a medium high flame.</div><div class="separator" style="clear: both;">3.<span style="white-space: pre;"> </span>Then add in all the bell peppers and the carrot and cook for another 2 – 3 minutes. (You can cook the onions, peppers and carrots for longer if you like it softer.)</div><div class="separator" style="clear: both;">4.<span style="white-space: pre;"> </span>Then add in the mushrooms and cook until they soften – they will cook quickly.</div><div class="separator" style="clear: both;">5.<span style="white-space: pre;"> </span>Add the garlic and ginger, (or just the ginger) and mix well. Cook for a further minute or so.</div><div class="separator" style="clear: both;">6.<span style="white-space: pre;"> </span>Add in the cooked noodles and mix well so that the vegetables are evenly spread.</div><div class="separator" style="clear: both;">7.<span style="white-space: pre;"> </span>Pour in the dark soy sauce, vinegar, white pepper and the chow mein masala (in that order) and mix well until everything is well coated.</div><div class="separator" style="clear: both;">8.<span style="white-space: pre;"> </span>Finally add in the spring onions and serve immediately.</div><div class="separator" style="clear: both;">9. <span> If it isn't salty enough, add some salt but I prefer to use light soy sauce at this stage.</span></div><div class="separator" style="clear: both;"><span><br /></span></div><div class="separator" style="clear: both;"><span>'Til next time ... enjoy!</span></div><div class="separator" style="clear: both;"><span>Bon appetit! xx</span></div><div><br /></div></div><p><br /></p>Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-36920821475908979432021-01-15T17:40:00.003+00:002021-03-25T12:14:17.871+00:00Spicy, Pan-fried Okra - Bhinda nu Shaak / Bhindi Subzi<p> This recipe is one of my all time favourites! Okra (also known as Lady's Fingers), mainly used in Indian and Caribbean cuisine, are often a mystery to a lot of people as one doesn't know how to prepare them. Understandable really, if you aren't brought up eating them, why would you venture into unchartered territory? But, and it's a big BUT my friends, why not? :) Be daring, be adventurous! The fruits of your labour will be rewarded!</p><p>If not cooked properly, okra can end up very slimy but today, I will show you the easy way to make a tasty side dish (or it can even be eaten as a main dish with chapatis) of this delicious and versatile vegetable. Keep your eyes peeled for upcoming okra recipes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1myyvcz4IW445-_aUau_APLFgL8nWJtAdFofcAYDIdpjRtL6rBHACM89-aGjuAu9_nMXC3nN6kPuL_azQEXxW3gjd4-P3HwFKu-BBgZDG2dyqeKxcW5IE0EsK_kBtxv1_VwNRRtblW8ZQ/s640/IMG_5505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1myyvcz4IW445-_aUau_APLFgL8nWJtAdFofcAYDIdpjRtL6rBHACM89-aGjuAu9_nMXC3nN6kPuL_azQEXxW3gjd4-P3HwFKu-BBgZDG2dyqeKxcW5IE0EsK_kBtxv1_VwNRRtblW8ZQ/s320/IMG_5505.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">(serves 2 people)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">400g okra / bhinda / bhindi - washed thoroughly, towel dried, topped and tailed and finally chopped into 1cm pieces</div><div class="separator" style="clear: both; text-align: left;">3 cloves of garlic (grated)</div><div class="separator" style="clear: both; text-align: left;">0.75 tsp turmeric powder</div><div class="separator" style="clear: both; text-align: left;">0.25 tsp red chilli powder</div><div class="separator" style="clear: both; text-align: left;">1 tsp cumin-coriander powder (dhana-jeeru)</div><div class="separator" style="clear: both; text-align: left;">1 tsp fresh green chillies (ground)</div><div class="separator" style="clear: both; text-align: left;">1 heaped tsp salt</div><div class="separator" style="clear: both; text-align: left;">4 level tbsps sunflower oil</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>NB:</b> you cannot eat the tops of the okra and we prefer to not eat the very end of it either so please chop them off when you have washed and individually dried each okra.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>NB2:</b> To dry each okra, use a kitchen tissue. The okra has to be completely dry.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;">1. Place the cut okra in a dish and add in all the other ingredients listed above apart from the oil.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijx9b6hi3UBKMP8Yopsy7X5xam7rdM6vGS8d0sbmgj1X87grGHa6hC1XMb6mlz5KIKWlF65iMs8UpHWvp64VuNtrRgmmsOCFDGcf4NVNzj3FHmO3TwTNC8WGQfWA8HwZe3UJz5QU-3q_vz/s640/IMG_5478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijx9b6hi3UBKMP8Yopsy7X5xam7rdM6vGS8d0sbmgj1X87grGHa6hC1XMb6mlz5KIKWlF65iMs8UpHWvp64VuNtrRgmmsOCFDGcf4NVNzj3FHmO3TwTNC8WGQfWA8HwZe3UJz5QU-3q_vz/s320/IMG_5478.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. Mix well until all the okra are well coated in the spices.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKTdATD0nShRdP6YfrpvUHbx1yCpK22iWED2UV9Qdn3GUCmfDds3PqZTfGhKLp1D6lOfELY1w0mmznwB4PDZ5zG8L3SCz5vGq6BF9gw_kxF8SsGamhHO9_XH0mTYaxsvissOAyq1qtVJr/s640/IMG_5481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKTdATD0nShRdP6YfrpvUHbx1yCpK22iWED2UV9Qdn3GUCmfDds3PqZTfGhKLp1D6lOfELY1w0mmznwB4PDZ5zG8L3SCz5vGq6BF9gw_kxF8SsGamhHO9_XH0mTYaxsvissOAyq1qtVJr/s320/IMG_5481.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. Heat the oil in a wok until very hot. Keep the heat on high heat.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. Transfer all the spice-coated, cut okra from the dish into the wok and stir well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5. Cover the wok with a lid and leave the okra to cook on a high heat for 7 minutes, stirring once at the 3.5 minutes point and close the lid again.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">6. Take off the lid, turn the heat to a low to medium heat and keep the wok uncovered for the rest of the cooking time.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">7. Cook for a further 20 minutes on a low to medium heat, stirring from time to time, until the okra are sufficiently cooked to your taste.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">8. They are now ready to serve. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;">There you have it; delicious, spicy pan-fried okra! Enjoy the fragrant explosion on your taste buds!</div><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;"><br /></div><div class="separator" style="background-color: white; clear: both; font-family: Lora, serif; font-size: 16px;"><div>'Til next time ... enjoy!</div><div>Bon appetit! xx</div></div></div>Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-39975523306816968082020-11-12T17:00:00.006+00:002020-11-12T18:12:48.887+00:00Spicy Tomato Soup<div class="separator" style="clear: both;">It's officially soup season! Winter is quickly drawing in and there is usually nothing better than a hot soup to warm you up! It's even better when that hot soup is super fast and easy to make, guaranteeing the best possible flavour in the process.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">This delicious tomato soup recipe is a family favourite and has delicate flavours of cumin and coriander infused into it which leaves one always wanting more! ... </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghba1oUIPjDhYy4ue2b7-Y4-oQJ6ltaZco1EiDY2C_xDXC1ah2_vvfaHYFsd9jtUzfhrsW5rwaJ_fyjX-mRzCrndGcYJiPQO0XMWERjsMNXEo9ycQh_avB2kwuTZsawbQCxzsp6B4IVoCB/s640/53ACCDDB-1DF3-4AED-AE28-A955E7B4AE26.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghba1oUIPjDhYy4ue2b7-Y4-oQJ6ltaZco1EiDY2C_xDXC1ah2_vvfaHYFsd9jtUzfhrsW5rwaJ_fyjX-mRzCrndGcYJiPQO0XMWERjsMNXEo9ycQh_avB2kwuTZsawbQCxzsp6B4IVoCB/s320/53ACCDDB-1DF3-4AED-AE28-A955E7B4AE26.JPG" /></a></div><br /><div class="separator" style="clear: both;">(serves 4 people)</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Ingredients:</b></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">10 salad tomatoes (cut in half)</div><div class="separator" style="clear: both;">3 cups water (1 cup for blending in jug with tomatoes and 2 cups to pour into tomato soup to thin)</div><div class="separator" style="clear: both;">1 tsp sugar</div><div class="separator" style="clear: both;">0.5 clove of garlic (peeled and grated)</div><div class="separator" style="clear: both;">0.5 tsp red chill powder</div><div class="separator" style="clear: both;">0.25 tsp green chillies (ground)</div><div class="separator" style="clear: both;">1 heaped tsp cumin powder</div><div class="separator" style="clear: both;">0.25 tsp paprika powder (sweet paprika)</div><div class="separator" style="clear: both;">0.25 tsp turmeric powder</div><div class="separator" style="clear: both;">1 vegetable stock cube</div><div class="separator" style="clear: both;">1 tsp salt</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><i>Optional: </i></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Fresh coriander/cilantro, washed and finely chopped</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Method:</b></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1. Wash the salad tomatoes and put them halved into a jug blender along with one cup of water. Blend the tomatoes to a complete puree.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2. Sieve the puree completely into a large saucepan and throw away the remaining skins and seeds caught in the sieve.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ut3fm100bVWu3PhIZy6JNLiHL2r8FIXkY6nopf3vbZsRRG5JUR05WKOP6p5_Is6EveacHghG0qm8X8ZtFtfhyphenhyphenaVvZxjGF7uklwE6-Dke9W8UT6Tca5X4X6NqR5a-fvnhjmE4LcOibEAq/s640/IMG_4586.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ut3fm100bVWu3PhIZy6JNLiHL2r8FIXkY6nopf3vbZsRRG5JUR05WKOP6p5_Is6EveacHghG0qm8X8ZtFtfhyphenhyphenaVvZxjGF7uklwE6-Dke9W8UT6Tca5X4X6NqR5a-fvnhjmE4LcOibEAq/s320/IMG_4586.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">3. Heat the tomato soup until it is very hot. While the soup is heating, add two cups of water to thin it down and add in the ingredients as listed above (in the order listed above) and stir well.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">4. Once the soup has been heated, stir in the coriander/cilantro, serve and drink while hot.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">There you have it; delicious, spicy tomato soup! Keep warm!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div>'Til next time ... enjoy!</div><div>Bon appetit! xx</div></div>Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-90600439411561639182020-11-04T16:45:00.001+00:002020-11-04T16:45:10.504+00:00Crispy Sabudana Vada (Spicy Tapioca Pearl Fritters)<p>This recipe is one of my all-time favourites, without a doubt! A crunchy, crisp outside with a soft, moorish, spicy inside, this delicious fritter always leaves me wanting for more! Softened tapioca pearls bound by spicy mashed potatoes and ground peanuts, this divine snack is suitable for all occasions! </p><p>Popularly devoured during the Hindu Goddess Durga's nine-day, Navratri festival, this delectable snack can be eaten at any time of the year and makes for a fantastic starter or canapé! Sabudana are also known as sago pearls or tapioca pearls and come in three different sizes: small, medium and large. For this recipe, it is best to use the medium-sized tapioca pearls.</p><p style="text-align: center;"><b>Sabudana Vada</b>:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEillSxyWC_Lb0THWlYWods9v4Q0BFOPJ_8k1D-y06JaJUWmuGmpV53t2JEnegOkw1s-sTWEUUgi1ysi2QvuomDFAJ2l2M4kaWc5HJbKiStLMwkOUxSTzVLTZC4gzXYY1SrRsZ-7XguW5ckw/s640/IMG_4222.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEillSxyWC_Lb0THWlYWods9v4Q0BFOPJ_8k1D-y06JaJUWmuGmpV53t2JEnegOkw1s-sTWEUUgi1ysi2QvuomDFAJ2l2M4kaWc5HJbKiStLMwkOUxSTzVLTZC4gzXYY1SrRsZ-7XguW5ckw/s320/IMG_4222.jpg" /></a></div><div><br /></div><div style="text-align: center;">Here is what they look like when bought (dry):</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62CTWeNjDrGwwrnxlHXDIg-nIozsFSrC0-aKsHZJga6dKG537xiWm20KGYUa5Y_h_wS71cXqMQozKgM6oJIc7VD-psbNg1MModGyTjoHSuUknvdmCxFF7KdiN_nkwkv8Z80xDvUoNU5-Y/s640/IMG_4576.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62CTWeNjDrGwwrnxlHXDIg-nIozsFSrC0-aKsHZJga6dKG537xiWm20KGYUa5Y_h_wS71cXqMQozKgM6oJIc7VD-psbNg1MModGyTjoHSuUknvdmCxFF7KdiN_nkwkv8Z80xDvUoNU5-Y/s320/IMG_4576.jpg" /></a></div><div><br /></div>(serves 4 generously)<div><br /></div><div><b>Ingredients:</b></div><div><br /></div><div>0.75 cup (3/4) cup medium-sized tapioca pearls / sago / sabudana</div><div>2 medium-sized potatoes (washed, boiled, peeled and mashed / grated)</div><div>0.25 (1/4) cup peanuts (pan-roasted, peeled (skin removed) and coarsely ground)</div><div>0.25 (1/4) tsp turmeric powder</div><div>1 heaped tsp salt (add more if necessary but taste the fritter dough before you fry it to ascertain how much salt you actually need)</div><div>2 tsps ground green chillies</div><div>1.5 tsps ginger (washed, peeled and grated)</div><div>3 tbsps finely chopped coriander</div><div>1 tsp lemon juice (freshly squeezed or bottled)</div><div><br /></div><div>Sunflower oil to deep fry</div><div><br /></div><div><b>Method:</b></div><div><br /></div><div>1. Wash the sabudana / tapioca pearls well in cold or room temperature water until the water turns clear (about 2 to 3 times). </div><div><br /></div><div>2. Soak the sabudana / tapioca pearls in a dish in 0.75 (3/4) cup of room temperature / cold water for at least 4 hours or overnight until they are easily squeezable between your fingers (you should be able to squash them completely after they have been soaked properly).</div><div><br /></div><div>NB. The sabudana / tapioca pearls will have absorbed all the water once they are properly soaked.</div><div><br /></div><div>3. Drain the sabudana / tapioca pearls through a colander and allow them to sit in the colander to dry out for at least 20 minutes.</div><div><br /></div><div>4. Transfer the sabudana into a large, dry, mixing bowl, and add in all of the ingredients from the ingredients list above (in the order above) apart from the sunflower oil to deep fry. Mix well until all the ingredients have been properly combined to form a homogenous dough.</div><div><br /></div><div>5. Divide the mixture into the size of ping pong - table tennis balls (or slightly smaller) and flatten into 1cm-thick discs. </div><div><br /></div><div>6. Heat enough oil in a pan to deep fry until it is very hot. If you put a pea-size amount of the mixture into the hot oil, it should rush back to the surface - that is the way to test it. Once the oil is hot enough, turn the heat down to a medium heat and deep fry the flattened discs (vadas / fritters) until golden brown and crispy on both sides.</div><div><br /></div><div>7. Drain on some kitchen roll / kitchen paper in a plate and serve hot with either tomato ketchup mixed with Sriracha sauce (or any hot sauce) or some <a href="https://www.gujaratifoodmadeeasy.com/2013/02/coriandercilantro-chutney-recipe-dhania.html" target="_blank">coriander chutney</a>.</div><div><br /></div><div><div class="separator" style="clear: both;">There you have it; delicious, crispy Sabudana Vada/ spicy, tapioca pearl fritters!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div>'Til next time ... enjoy!</div><div>Bon appetit! xx</div></div></div><div><div><p><br /></p></div></div>Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-91179264229635271792020-10-14T01:24:00.000+01:002020-10-14T01:24:29.687+01:00Ponk / Paunk no Chevdo (Spiced, tender roasted sorghum grains) - typically a very Gujarati snack<p>If you are Gujarati or Indian, chances are you may have come across this extremely unique dish, Paunk or Ponk. Gujaratis wait every year for winter to delight in this most delicious winter snack. It can be eaten boiled however, it is most typically roasted and served with a generous squeeze of lemon, fresh <a href="https://www.gujaratifoodmadeeasy.com/2013/02/coriandercilantro-chutney-recipe-dhania.html" target="_blank">coriander/cilantro chutney</a>, sev (spicy vermicelli) and <a href="https://www.gujaratifoodmadeeasy.com/2012/10/chaas-recipe-light-yogurt-based-drink.html" target="_blank">chaas</a>.</p><p>Today, I will share with you the recipe for Paunk in chevdo form. Chevdo basically implies that the ingredient in question has been spiced and well roasted in a wok or other such similar vessel before being served with other delectable extras.</p><p>Paunk is one of my favourite Gujarati snacks and given the option, I would eat it at least twice a week, or more! However, as it is seasonal and not as easy to find in the UK (unless you go to Indian grocery stores in Leicester or Wembley - areas with large concentrations of Gujarati people), I savour it even more when I get my hands on it.</p><p>Here is what it looks like when served:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqQFXyQjhHrnUKXYY0OmMfVhSq9Izzz99-WbIABWztptKMO4I1J0u3SG15FtQ-c0J80lMobPMsNW5Sh-n58UY3QoPDPs4t7SGrEmc3ElfhLR8SDa1_wKITIaL-M7g7cIeo5zTpK2V0_sJ/s640/IMG_3785.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqQFXyQjhHrnUKXYY0OmMfVhSq9Izzz99-WbIABWztptKMO4I1J0u3SG15FtQ-c0J80lMobPMsNW5Sh-n58UY3QoPDPs4t7SGrEmc3ElfhLR8SDa1_wKITIaL-M7g7cIeo5zTpK2V0_sJ/s320/IMG_3785.jpg" /></a></div><div><br /></div>(serves 4 people)<div><br /></div><div>This is what the grain looks like before it is soaked and cooked:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElzn8HvukFiQAud49CJu-6m5ouLuT2s91JhK1yR9NI8WkMDzMfFD3VbCTtjocwBmEQNKWYN6DqSBDbxj6ScrPTQvK0FI64BPavAAZPrXhoItTPo1t8jBTi8pv_34wCFHbN2UFMScdwidu/s640/IMG_3775.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElzn8HvukFiQAud49CJu-6m5ouLuT2s91JhK1yR9NI8WkMDzMfFD3VbCTtjocwBmEQNKWYN6DqSBDbxj6ScrPTQvK0FI64BPavAAZPrXhoItTPo1t8jBTi8pv_34wCFHbN2UFMScdwidu/s320/IMG_3775.jpg" /></a></div><br /><div>This is what it looks like when it has been soaked and they look pretty similar when they are cooked but when one makes a chevdo of them and roasts them, there is a tendency to mill half of them in a grinder and keep the other half as above to give it more texture:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOhugOjzklndyOgaOdJ0UX35AdFu5CHFiZN0dLrvilgnrP7ZB-yO1jXP35H7FMeb4n07K1WfQbw7KbPTsBOMBDD3H5_s4iUgYD80pDzhSujwlCv34IuhEX0ZvrwZs7gdmZNB1U2WqVzuf/s640/IMG_3781.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOhugOjzklndyOgaOdJ0UX35AdFu5CHFiZN0dLrvilgnrP7ZB-yO1jXP35H7FMeb4n07K1WfQbw7KbPTsBOMBDD3H5_s4iUgYD80pDzhSujwlCv34IuhEX0ZvrwZs7gdmZNB1U2WqVzuf/s320/IMG_3781.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Without further ado, I have outlined how to make Paunk no Chevdo (spiced, tender roasted sorghum grains) in the recipe below:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">(Phase 1)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1.25 mugs dry paunk/ponk</div><div class="separator" style="clear: both; text-align: left;">1 heaped tbsp fresh, peeled and minced/grated ginger</div><div class="separator" style="clear: both; text-align: left;">2 tbsps fresh, ground, green chillies</div><div class="separator" style="clear: both; text-align: left;">2 tsps salt</div><div class="separator" style="clear: both; text-align: left;">0.25 tsp red chillies (powdered)</div><div class="separator" style="clear: both; text-align: left;">0.25 tsp turmeric powder</div><div class="separator" style="clear: both; text-align: left;">3 tbsps whole or semi-skimmed milk</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>For the tarka: </i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;">(Phase 2)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5 tbsps sunflower oil</div><div class="separator" style="clear: both; text-align: left;">0.5 tsp mustard seeds</div><div class="separator" style="clear: both; text-align: left;">1 big pinch of asafoetida</div><div class="separator" style="clear: both; text-align: left;">1 big pinch of sanchoro/papad khar (alkaline salt available in all Indian grocery stores)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Measure out the paunk/ponk/fresh sorghum grains and in a plate, look and sort through it carefully to see that there aren't any small stones or foreign objects mixed in with the paunk/ponk.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. Place the sorted through paunk/ponk into a dish and soak in lukewarm water for about 2 to 3 hours. Ensure that the sorghum grains/paunk are covered with water that goes at least 4cms higher then the level at which the grains sit so that there is room for the grains to swell up.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. Once 3 hours have passed, wash the fresh sorghum grains/paunk thoroughly with lukewarm water at least 3 times to get rid of any floating and foreign elements. They are now ready to roast.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">(<b>Optional</b>: at this stage, you can mill/grind half the paunk/ponk grains in a grinder and mix with the other half of the grains that are left whole, or you can roast the paunk/ponk completely unground/unmilled.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. Add all of the Phase 1 ingredients (apart from the milk) into the soaked paunk/ponk and mix well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5. In a heated wok, add in all of the Phase 2 ingredients (for the tarka) in the order as listed above. Ensure that the work is on a medium to high heat flame.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">6. Add in the spiced paunk/ponk mixture and roast on a medium to high flame for about 5 minutes or until all of the mixture is heated through. Add in the milk at this stage and mix well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">7. Turn down the heat to a medium to low flame and stir occasionally for 25 minutes or until the grains are roasted. Cover the wok with a lid during these 25 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">8. Once the grains are cooked properly, serve hot and top them off with a delicious <a href="https://www.gujaratifoodmadeeasy.com/2013/02/coriandercilantro-chutney-recipe-dhania.html" target="_blank">coriander chutney</a>, a generous squeeze of fresh lemon juice and sev (spiced vermicelli - also available in Indian grocery stores) and enjoy with a delicious glass of cold <a href="https://www.gujaratifoodmadeeasy.com/2012/10/chaas-recipe-light-yogurt-based-drink.html" target="_blank">chaas</a> (a yogurt based cooling drink).</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">There you have it; yummy Paunk no Chevdo!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div>'Til next time ... enjoy!</div><div>Bon appetit! xx</div></div><div><br /><p><br /></p><p><br /></p><p><br /></p></div>Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-6088721649661213582020-08-25T15:44:00.000+01:002020-08-25T15:44:24.836+01:00Undhiyu style Mixed Vegetable Curry<p>Today I will share a favourite recipe of mine which originates from Gujarat by the name of Undhiyu. Undhiyu is a complex, mixed vegetable dish, very typically cooked in earthen pots and underground. This gives it a distinct earthy flavour.</p><p>However, the recipe I will share is cooked on the hob in a pressure cooker or a deep saucepan since the traditional facilities are not available to us :) It is also not exactly an undhiyu but it is very close to that because I will be using a lot of the base vegetables that are typically put in that dish and the taste will be very similar in style.</p><p>It certainly is a delicious dish that never fails to tantalise the taste buds so here it is:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEro82jE_UOSMrKv-J9oIVuq_rGn3ZCbgwWKlH8aukmsG3GuhVMqDI2RiAcmgNmL8arwhD_A4Dhmp_yetRjmg0brzbnyfBGNuLQip37yj9du5LxuoBkOBtHdte5jKsPV8nEKhloStFa5SA/s640/A5EA9828-B1E3-4CE5-871E-F4BCAF4D88AD.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEro82jE_UOSMrKv-J9oIVuq_rGn3ZCbgwWKlH8aukmsG3GuhVMqDI2RiAcmgNmL8arwhD_A4Dhmp_yetRjmg0brzbnyfBGNuLQip37yj9du5LxuoBkOBtHdte5jKsPV8nEKhloStFa5SA/s0/A5EA9828-B1E3-4CE5-871E-F4BCAF4D88AD.JPG" /></a></div><p>(serves 4 people)</p><p><b>Ingredients:</b></p><p><b>(Phase 1)</b></p><div style="text-align: left;">5 medium-sized white potatoes (washed, peeled, washed again, and cut into 4 equal pieces, (halved and halved again))</div><div style="text-align: left;">2 aubergines (washed, ends cut off, washed again, cut vertically into 4 long pieces and then each of those 4 pieces chopped into 2 inch length(ish) pieces)</div><div style="text-align: left;">3 cups of peas (I like to use frozen petit pois but you can use fresh too)</div><div style="text-align: left;">1 heaped tbsp fresh garlic (washed, peeled and grated)</div><div style="text-align: left;">1 heaped tbsp fresh ginger (washed, peeled and grated)</div><div style="text-align: left;">2 heaped tbsps desiccated coconut</div><div style="text-align: left;">2 heaped tbsps white sesame seeds</div><div style="text-align: left;">2 heaped tsps green chillies (washed and ground to a paste)</div><div style="text-align: left;">1 heaped tbsp salt</div><div style="text-align: left;">1 heaped tsp red chilli powder</div><div style="text-align: left;">1 tsp turmeric powder</div><div style="text-align: left;">2 heaped tbsps dhana-jeeru (cumin-coriander powder)</div><div style="text-align: left;">0.5 tsp garam masala powder</div><div style="text-align: left;">1 level tsp granulated sugar</div><div style="text-align: left;">1 pinch sanchoro (Himalayan rock salt) / kala namak</div><div style="text-align: left;">2 tbsp sunflower oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>(Phase 2)</b> 1.5 cups cold water (American cup measure)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>For the tarka:</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">3 tbsps sunflower oil</div><div style="text-align: left;">1 tsp cumin seeds</div><div style="text-align: left;">0.5 tsp ajwain seeds</div><div style="text-align: left;">1 pinch sanchoro (Himalayan rock salt) / kala namak</div><div style="text-align: left;">1 pinch asafoetida</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Method:</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">1. In a large dish, mix all the ingredients in Phase 1 properly so that the vegetables are well coated with the spices.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Heat 3 tbsps of sunflower oil on a medium to high heat in a pressure cooker on the hob.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Add in the cumin seeds and sanchoro and heat until the cumin seeds start to look golden in colour.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Then add in the ajwain seeds and asafoetida, quickly followed by the ingredients from the dish in Phase 1.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. Toss the vegetables well in the pressure cooker.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">6. Add in the water from Phase 2 and mix the ingredients well once more.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">7. Seal the pressure into the pressure cooker by closing the lid tight and place the whistle on the top.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">8. Turn the flame up to a high heat without enabling the flames to lick the sides of the cooker. The flame must cover the base of the pot only.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">9. Cook until the whistle sounds twice or for 20 minutes. 20 minutes on a high flame worked well.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">10. Once cooked, do not open the pressure cooker until it has cooled down completely and the pressure has been completely released from the cooker. It is highly dangerous to open the cooker when it is hot.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">11. Once the pressure cooker can be opened, serve the undhiyu style mixed vegetable curry with chapatis or naan bread.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">'Til next time ... enjoy!</div><div style="text-align: left;">Bon appetit! xx</div><p><br /></p>Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-81666968199673977432020-08-06T12:05:00.000+01:002020-08-06T12:05:13.053+01:00Protein Energy Fruit and Nut Balls - Ladoo recipe suitable for fastingToday, I will share with you a recipe for Protein Energy Fruit and Nut Balls also known as 'Ladoo' also spelt 'Laddu'. There are many different ladoo recipes but today I will concentrate on showing you how to make a salt-free ladoo which is suitable to keep your energy levels up while fasting. Many Hindus will eat this to sustain their energy for religious fasts, celebrations and special festivals.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIYS562utXRPwELDOkf4JBcsdeOfN_GjztTyMhlXj9WBqBQeSBlwTuirJ_i5lHgfduDTszBIVjo57kF6u54vSPHpla-33tx6Je2j_g6u8EprBG5WIf3Ywoak0oUUAPLqdYJDRzXZ7kdqG/s640/55FEC4B3-C4F0-4CE7-BB59-C368B111432F.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIYS562utXRPwELDOkf4JBcsdeOfN_GjztTyMhlXj9WBqBQeSBlwTuirJ_i5lHgfduDTszBIVjo57kF6u54vSPHpla-33tx6Je2j_g6u8EprBG5WIf3Ywoak0oUUAPLqdYJDRzXZ7kdqG/w410-h410/55FEC4B3-C4F0-4CE7-BB59-C368B111432F.JPG" width="410" /></a></div><div><br /></div><div>(makes 20 protein energy balls)</div><div><br /></div><div><b>Ingredients:</b></div><div><br /></div><div>150g ghee / clarified butter</div><div>250g dried dates (broken up into small pieces)</div><div>60g granulated sugar</div><div>340g ground almonds</div><div>75g dried figs (finely chopped)</div><div><br /></div><div><b>Method:</b></div><div><br /></div><div>1. On a low heat in a saucepan, heat the ghee until it becomes a liquid.</div><div><br /></div><div>2. Once the ghee is hot, add in the dried dates and stir in the dates until they start to really soften.</div><div><br /></div><div>3. Add in the sugar and stir well.</div><div><br /></div><div>4. Add in the ground almonds and stir until the mixture is well combined. Keep the saucepan on a low heat throughout the cooking process.</div><div><br /></div><div>5. Finally, add in the dried figs and make sure that all the mixture comes together into one mass.</div><div><br /></div><div>6. Turn off the heat and let the mixture cool enough (say for 5 minutes) so that it is still warm when you hold it in the palm of your hands. You should be able to roll small amounts of the mixture into 3 to 4cm diameter balls.</div><div><br /></div><div>7. Roll the mixture into even sized balls and leave them in a plate too cool completely.</div><div><br /></div><div>So there you have it! Delicious ladoo / protein energy balls to satiate your appetite.</div><div><br /></div><div>'Til next time ... enjoy!</div><div>Bon appetit! xx</div>Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-37533837406362171452020-07-31T17:00:00.009+01:002020-07-31T17:09:16.286+01:00Sprouted mixed beans and lentils curry (Nori Nem Vrat Vadhu / Vadoo)The recipe I am about to share with you today is my favourite lentils and beans recipe hands down. Not only is it a very simple recipe, but it's a ridiculously tasty one as well with very few ingredients. Many people make this recipe for the Hindu festival of Nori Nem which takes place in the Hindu calendar month of Shravan - generally in July or August (dependent on the moon). <div><br /></div><div>Nori Nem in itself originates from quite the story of the victory of a mongoose over a snake and it is a fasting festival (vrat means fast) that has been observed by Hindu women for hundreds of years to protect their children and pray for their wellbeing. So every year, this delicious recipe of sprouted mixed beans and lentils curry (vadhu/vadoo) is made and enjoyed to break the fast.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoCHWl2G4q9PKXvz96AJhtsPO_vPKE9QKS75y4OzvEz62AHB9Xk35NThCw5kyIgrteBP6nG8j_7rBCzNoTcmZDfyxaSTQ1Oyst6vL3cL68lbSuQvO1DlMyrKPQGIKq2AocpksBBpxQ_mt/s640/IMG_2123.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoCHWl2G4q9PKXvz96AJhtsPO_vPKE9QKS75y4OzvEz62AHB9Xk35NThCw5kyIgrteBP6nG8j_7rBCzNoTcmZDfyxaSTQ1Oyst6vL3cL68lbSuQvO1DlMyrKPQGIKq2AocpksBBpxQ_mt/s0/IMG_2123.jpg" /></a></div><div><br /><div>(serves 4 generously)</div><div><br /></div><div><b>Ingredients:</b></div><div><br /></div><div>190g dry muth beans (moth beans)</div><div>20g black-eyed beans (black-eyed peas)</div><div>20g whole masoor dal (brown lentils)</div><div>360g whole green mung (moong) beans </div><div>500mls boiling hot water</div><div>1 litre cold water</div><div><br /></div><div><i>After sprouting:</i></div><div><br /></div><div>1.5 litres cold water</div><div>950g sprouted beans and lentils from above (this is the vadoo/vadhu)</div><div>235g chickpeas (from a tin can, already cooked, washed and drained)</div><div>0.25tsp papad khar (sanchoro aka black salt, Himalyan rock salt (powdered) or pink salt)</div><div>1 tbsp salt</div><div>11 big green chillies (whole, washed)</div><div><br /></div><div><b>Method:</b></div><div><br /></div><div>1. Place the muth beans, the black-eyed beans, the whole masoor dal and the whole green moong beans into a large dish and pour over the 500mls boiling hot water and 1 litre cold water.</div><div><br /></div><div>2. Cover the dish with a lid and let the beans and lentils soak in a warm place for at least 12 to 14 hours over night.</div><div><br /></div><div>3. In the morning, wash the soaked beans and lentils thoroughly in a colander a few times as there will be a foam formed on top of the soaked beans.</div><div><br /></div><div>4. Once washed, leave them in the colander and cover the colander with a lid. Place the colander onto a plate, ideally a steel plate, and put them in a warm place and leave them to sprout for at least 24 hours.</div><div><br /></div><div>5. Once sprouted, wash them thoroughly a few times again so that they are ready to cook.</div><div><br /></div><div>6. In a pressure cooker, pour in 1.5 litres cold water from the tap and place on the hob. Turn on the heat to a high heat.</div><div><br /></div><div>7. Weigh out 950g of the sprouted beans and lentils (vadoo) and any remaining vadoo can be put into a food bag and can be frozen for next time. (They can also be used in salads.)</div><div><br /></div><div>8. Place 950g vadoo into the pressure cooker with the water. Also add in the chickpeas, the salt and the papad khar (sanchoro) and mix well.</div><div><br /></div><div>9. Finally, add in the whole green chillies and close the pressure cooker. Leave the heat on a high heat to cover the base of the pressure cooker but make sure the flames do not go up the sides of the cooker.</div><div><br /></div><div>10. You will know that the vadoo is done when the pressure cooker sounds 3 whistles. Alternatively, cook it for 20 minutes and check the vadoo is cooked once there is no pressure left in the pressure cooker. </div><div><br /></div><div>(To release the pressure from the pressure cooker, take the pressure cooker off the heat after 20 minutes of cooking the vadoo on high heat and move it to another cold hob plate. Wait for 10 minutes or until the pressure cooker has stopped hissing to ensure that the pressure has been properly released. Only then, open it!)</div><div><br /></div><div>IMPORTANT: DO NOT OPEN THE PRESSURE COOKER IMMEDIATELY UNTIL ALL THE PRESSURE HAS BEEN RELEASED. THIS IS VERY DANGEROUS AND MANY SERIOUS INJURIES HAVE RESULTED FROM OPENING THE PRESSURE COOKER TOO SOON. </div><div><br /></div><div>PLEASE BE CAREFUL!!!</div><div><br /></div><div>11. Once the vadoo is cooked (you can check this by tasting it and making sure that it is very soft when you chew it), it is ready to serve. Traditionally, it is eaten with a flatbread made of sorghum flour (juwar no lot no rolto) but you can eat this with rice or chapatis.</div><div><br /></div><div>So there you have it! Delicious vadoo / vadhu (sprouted mixed beans and lentils curry).</div><div><br /></div></div><div>'Til next time ... enjoy!</div><div>Bon appetit! xx</div>Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-16873215277670546752020-07-21T17:00:00.013+01:002020-08-05T22:34:06.382+01:00Pan-fried Eddoes / Arbi nu Shaak<div>Today, I will be sharing with you the recipe for Arbi nu Shaak, also known as pan-fried eddoes. What is the eddoes vegetable? Eddoes are a root vegetable and are a form of taro and having never made this myself, I was intrigued as to how they would taste after I received a request for the recipe for 'Arbi nu Shaak' from a viewer of this website.</div><div><br /></div><div>After some research and experimentation, I came up with this: (It's delicious!)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvHL36mfRlS-DXobsC4L1OnMrVedIugT7YIOtferxRIKDedNV4mXqsvvGa_vmxS8FqaOBT3_708HgE7E04siWzyq_bzAC_Qc8XwB43c9lhrzEPHy3IC6Co3Wbzo6VAjbpZPiDocXv1uVS/s1440/E11D14D5-C8C0-4A9A-B530-3914F0800849.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvHL36mfRlS-DXobsC4L1OnMrVedIugT7YIOtferxRIKDedNV4mXqsvvGa_vmxS8FqaOBT3_708HgE7E04siWzyq_bzAC_Qc8XwB43c9lhrzEPHy3IC6Co3Wbzo6VAjbpZPiDocXv1uVS/s320/E11D14D5-C8C0-4A9A-B530-3914F0800849.JPG" /></a></div><div><br /></div><div><br /></div><div>(serves 2)</div><div><br /></div><div>How to cook eddoes?</div><div><br /></div><div><b>Ingredients:</b></div><div><br /></div><div>8 eddoes (washed very well, peeled, washed again (they can be sticky!) and cut into 2 to 3mm thick slices)</div><div>1 heaped tsp salt (and more to taste when the dish is served, only if desired)</div><div>0.5 tsp turmeric powder</div><div>1 level tsp red chilli powder</div><div>1 heaped tsp dhana-jeeru (cumin-coriander powder)</div><div>1 heaped tbsp fresh ginger (washed, peeled and grated)</div><div>1 tsp fresh, ground, green chillies</div><div><br /></div><div><i>For the tarka:</i></div><div><br /></div><div>3 tbsps vegetable oil (preferably sunflower oil)</div><div>1 tsp mustard seeds</div><div>1 tsp cumin seeds</div><div>1 pinch asafoetida</div><div><br /></div><div><b>Method:</b></div><div><b><br /></b></div><div>1. In a dish, mix the eddoes, salt, turmeric powder, red chilli powder, cumin-coriander powder, green chillis and ginger and mix very well so that the eddoes are well coated in the spices.</div><div><br /></div><div>2. In a wok or large frying pan, heat the oil until it's very hot on a medium to high flame and add in the mustard seeds and cumin seeds. </div><div><br /></div><div>3. Once the seeds start going golden brown and start to pop, add in the asafoetida.</div><div><br /></div><div>4. Quickly add in the spice coated eddoes and stir well until everything in the wok or frying pan is well combined.</div><div><br /></div><div>5. Keep stirring for a good 3 to 4 minutes until the eddoes are heated through.</div><div><br /></div><div>6. Cover the pan and turn the heat down to a medium-low heat. Cook for a further 15 to 20 minutes until the eddoes are properly cooked. (You will be able to pierce the eddoes with a knife easily and they will be soft when you bite into them.)</div><div><br /></div><div>7. The 'Pan-fried Eddoes' or 'Arbi nu Shaak' is now ready to serve. They can make for a delicious side dish to a meat dish or Gujaratis will often eat them as a main course.</div><div><br /></div><div>NB: picture of shop bought eddoes:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZtUqm5T1OULvRYrQOqNuaoWX8YCdXd5FsvKXPHhEVxlLEZQpVj59dUOMv0BkL_c1ihmF9N1LlXoyDwq935fP42NH8GQCj28D842db0bewCubf4iLF8AsmXJkkGSTFytnOIChWp1VdTvl/s640/A9ABA44C-6972-47A6-BD3D-A0DC1EED4779.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZtUqm5T1OULvRYrQOqNuaoWX8YCdXd5FsvKXPHhEVxlLEZQpVj59dUOMv0BkL_c1ihmF9N1LlXoyDwq935fP42NH8GQCj28D842db0bewCubf4iLF8AsmXJkkGSTFytnOIChWp1VdTvl/s320/A9ABA44C-6972-47A6-BD3D-A0DC1EED4779.JPG" /></a></div><div><br /></div><div>Where to buy eddoes? I bought these at Morrisons supermarkets in the UK but I am sure that you can buy these in any Indian grocery stores. I believe they are also sold at Asda Supermarkets and Tesco Supermarkets in the UK.</div><div><br /></div><div>Peeled eddoes:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZMzEGVrDE1as7WdFgAFfR1xC61hEWUxIRNkNjtmmYpCKFEIhaBTf2RmDg6ZFFxUSJvfhNai2x-aYlODtrnzstDcXcBwKCPcqK8pPHOQptoR0dHIyOnFPYhM2AY3vrChiDJuZvCliCFph/s1440/2F344D99-4AFF-475A-970E-F7970EC0B73E.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZMzEGVrDE1as7WdFgAFfR1xC61hEWUxIRNkNjtmmYpCKFEIhaBTf2RmDg6ZFFxUSJvfhNai2x-aYlODtrnzstDcXcBwKCPcqK8pPHOQptoR0dHIyOnFPYhM2AY3vrChiDJuZvCliCFph/s320/2F344D99-4AFF-475A-970E-F7970EC0B73E.JPG" /></a></div><div><br /></div><div>Eddoes halved and sliced:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTGOOk59anxgl9Pae5x1cPbD5czuGoMNwguJEhzHCwohaOoVduXhv-fvr9ph7zVtS1j3rGury7qdpZYujYPLjIthoSLhbu8PVbdnrT1CJnGzMFRpPnGQQGzcy7nNtnX_1pcYzkNCzSZMY/s1440/16FA5331-E031-411C-A506-13A337E8F935.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTGOOk59anxgl9Pae5x1cPbD5czuGoMNwguJEhzHCwohaOoVduXhv-fvr9ph7zVtS1j3rGury7qdpZYujYPLjIthoSLhbu8PVbdnrT1CJnGzMFRpPnGQQGzcy7nNtnX_1pcYzkNCzSZMY/s320/16FA5331-E031-411C-A506-13A337E8F935.JPG" /></a></div><div><br /></div><div>So there you have it! Tasty Pan-fried Eddoes (Arbi nu shaak)!</div><div><br /></div>'Til next time ... enjoy!<div>Bon appetit! xx</div>Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-62556132575370123522020-06-30T13:10:00.009+01:002020-08-19T17:53:12.398+01:00Matar Paneer / Curried Peas with Paneer<div>Today, I will be sharing with you the recipe for Matar Paneer (Curried Peas and Paneer). This is a favourite for anyone who loves to order vegetarian dishes as a main at (or from) Indian restaurants but in my opinion, this is definitely one of the better recipes that you will try. It is also very popular in India as a street food. So let's get straight to it!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGFO0sGFhyphenhyphenKZQYrpDsGR6PDjL8wFz5txNLG0J8-so8wO-QomClGdlmOsVSo7Ikhl5ZibU4gVLM97PE6SDsMUceVemUShv4Ig2fdzUXP3K-I5Cy5cuGbx6PoPmnmWCnnLiFCnZxFRNvHxAF/s640/57963314-59F3-49C9-9C64-4C860AEAD5D7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGFO0sGFhyphenhyphenKZQYrpDsGR6PDjL8wFz5txNLG0J8-so8wO-QomClGdlmOsVSo7Ikhl5ZibU4gVLM97PE6SDsMUceVemUShv4Ig2fdzUXP3K-I5Cy5cuGbx6PoPmnmWCnnLiFCnZxFRNvHxAF/s320/57963314-59F3-49C9-9C64-4C860AEAD5D7.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">(serves 3 to 4 people)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 tbsps sunflower oil (to make the initial gravy base)</div><div class="separator" style="clear: both; text-align: left;">1 tbsp sunflower oil (to use after the gravy has been made)</div><div class="separator" style="clear: both; text-align: left;">2 tbsps sunflower oil (to fry off the paneer)</div><div class="separator" style="clear: both; text-align: left;">1 tbsp cumin seeds</div><div class="separator" style="clear: both; text-align: left;">1 medium white onion (washed, peeled and diced)</div><div class="separator" style="clear: both; text-align: left;">1 heaped tsp fresh garlic (peeled, washed and grated)</div><div class="separator" style="clear: both; text-align: left;">1 heaped tsp fresh ginger (peeled, washed and grated)</div><div class="separator" style="clear: both; text-align: left;">400 g chopped tomatoes (I use tinned but you can use fresh)</div><div class="separator" style="clear: both; text-align: left;">1 heaped tsp salt</div><div class="separator" style="clear: both; text-align: left;">1 tsp green chillies (ground to a paste)</div><div class="separator" style="clear: both; text-align: left;">2 tsps cumin coriander powder (dhana-jeeru)</div><div class="separator" style="clear: both; text-align: left;">0.5 tsp turmeric powder</div><div class="separator" style="clear: both; text-align: left;">1 big mug of fresh or frozen green peas or petit pois peas (I prefer frozen petit pois peas)</div><div class="separator" style="clear: both; text-align: left;">225g paneer cubes (available to buy in most supermarkets these days or please refer to the link further down in the recipe on how to make fresh, homemade paneer)</div><div class="separator" style="clear: both; text-align: left;">0.5 mug water</div><div class="separator" style="clear: both; text-align: left;">1 level tsp garam masala</div><div class="separator" style="clear: both; text-align: left;">handful of chopped coriander (to garnish)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Heat 2 tbsps sunflower oil in a large saucepan on a medium heat.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. Add in the cumin seeds and roast until they start to turn a lovely golden brown colour.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. Add in the onions and cook until they are translucent in colour and soft.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. Put in the grated/minced ginger and garlic and stir well until well combined for a couple minutes. Be careful not to allow the ginger and garlic to burn.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5. Add in the chopped tomatoes as well as the salt and stir well. Cover the saucepan and leave to simmer for about 5 minutes on a medium to low heat.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">6. Add in the green chillies, mix well and cook for a further couple of minutes stirring well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">7. Take the saucepan off the heat and pour the mixture into a blender. Blend well until it is completely pureed.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">8. In the same saucepan used to make the blended gravy, heat 1 tbsp sunflower oil on a medium heat and add in the blended gravy.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">9. Add the cumin coriander powder (dhana-jeeru) and the turmeric powder and mix until well combined.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">10. Let the gravy simmer on a low to medium heat for a further 2 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">11. Add in the frozen petit pois peas and cook on a medium heat with the pan covered for 3 to 5 minutes or until the peas are cooked. (You can squash one between your fingers to see if it is soft and done.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">12. While the peas are cooking, in a separate frying pan, add 2 tbsps sunflower oil and heat until quite hot. Add in the paneer cubes and cook until the fresh paneer is golden brown on all sides. Be careful not to overcook as you don't want the paneer to become chewy.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>NB: turn the peas in the gravy mixture to a low heat if roasting the paneer takes longer than 5 minutes.</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">(Click <a href="http://www.gujaratifoodmadeeasy.com/2012/08/recipe-how-to-make-paneer-indian-cheese.html" target="_blank">here</a> for <b>paneer</b> recipe.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">13. Add the browned paneer into the peas and gravy base mixture and stir through until all the paneer are well coated. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">14. Keeping the flame on a medium heat, add in the water and mix well. Close the lid of the saucepan and simmer on a medium to low heat for a further 3 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">15. Add in the garam masala and the coriander and mix well. The matar paneer is now ready to serve!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This dish is delicious as a main meal or a side dish. It is very tasty eaten with chapati, tandoori roti, rice, poori or naan bread. :)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So there you have it! Delicious matar (peas) paneer! Let me know in the comments how yours turned out!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">"Til next time ... enjoy!</div><div class="separator" style="clear: both; text-align: left;">Bon appetit! xx</div><div><br /></div>Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-72673326916693185572020-06-09T23:38:00.007+01:002020-07-20T23:31:53.537+01:00Spinach Paneer / Palak Paneer / Saag Paneer<div style="text-align: justify;">In the name of keeping healthy, we all know how nutritious spinach is for our bodies and it is for that reason (and of course at the request of our followers), I shall be sharing with you today the recipe for Palak Paneer (Spinach Paneer) also sometimes known as Saag Paneer.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I first tasted one of my favourite palak paneer recipes at my dear friend's home where she made it for me; I have taken her recipe and changed a few things - not because I didn't like hers - in fact, I loved her recipe but my parents like to cook the paneer off (make it slightly brown in the frying pan in a very small quantity of oil) before they mix it in with the curried spinach.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Palak is the Hindi name for spinach and Gujaratis use that same word as well. Paneer is an Indian home-made cheese which can also be bought at any local supermarket these days. I have shared the recipe for paneer in one of my previous posts. Click <a href="https://www.gujaratifoodmadeeasy.com/2012/08/recipe-how-to-make-paneer-indian-cheese.html">here</a> for the fresh paneer recipe.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So without further ado, here is the recipe for Palak Paneer / Spinach Paneer:</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIN1EkHfTInxGodWFwo28fc45Hi6u_Eo_xicaC14Ygpcltntg0QusKQamz4oTgF1RHLFc71Z-W_32VKzFKX2rLRsjlpr9WdR8u1skT_glxWZpnLnDdf_WNnk_aIn9R-VXtEcO3fjtg26Sr/s640/DC2FE6B4-9A7F-417B-AC37-C550AD663520.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIN1EkHfTInxGodWFwo28fc45Hi6u_Eo_xicaC14Ygpcltntg0QusKQamz4oTgF1RHLFc71Z-W_32VKzFKX2rLRsjlpr9WdR8u1skT_glxWZpnLnDdf_WNnk_aIn9R-VXtEcO3fjtg26Sr/s320/DC2FE6B4-9A7F-417B-AC37-C550AD663520.JPG" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">(serves 3 to 4 people)</div><div style="text-align: justify;"></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients:</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">200g Paneer cheese (cubed - nowadays available in all supermarkets as well as Indian stores)</div><div style="text-align: justify;">25g Paneer cheese (hand crumbled)</div><div style="text-align: justify;">400 - 500g spinach leaves (fresh, washed and finely chopped - remove and thick stems)</div><div style="text-align: justify;">2 tbsps sunflower oil (to cook the spinach)</div><div style="text-align: justify;">2 tbsps sunflower oil (to fry off the paneer)</div><div style="text-align: justify;">1 tsp cumin seeds</div><div style="text-align: justify;">1 medium onion (peeled, washed and finely diced)</div><div style="text-align: justify;">1 tsp fresh ginger (peeled, washed and grated)</div><div style="text-align: justify;">1 big clove garlic (peeled, washed and grated)</div><div style="text-align: justify;">1 tsp fresh green chillies (take off stems, wash and grind them into a paste)</div><div style="text-align: justify;">150g chopped tomatoes (either fresh or canned - I used canned)</div><div style="text-align: justify;">1 tsp salt</div><div style="text-align: justify;">0.5 tsp red chilli powder</div><div style="text-align: justify;">1 tsp cumin-coriander powder (also known as thana - jeeru)</div><div style="text-align: justify;">1 large pinch of turmeric powder</div><div style="text-align: justify;">3 tbsps hot water (optional)</div><div style="text-align: justify;">1 level tsp dried fenugreek leaves / kasuri methi (available in all Indian grocery stores)</div><div style="text-align: justify;">1 level tsp garam masala (available in all Indian grocery stores)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>NB:</b> you will get the best results with baby spinach leaves</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Method:</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1. In a wok, place 2 tbsps sunflower oil and heat the oil on a medium heat.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2. Add in the cumin seeds and cook until golden brown.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">3. Add in the diced onion and cook until soft and they turn slightly golden brown.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">4. Add in the ginger and garlic and stir them in until they also turn golden in colour.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">5. Add in the green chillies and stir them in well.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">6. Next, stir in the tomatoes and ensure all the ingredients are well combined.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">7. Add in the salt, red chilli powder and the turmeric powder and stir well.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">8. When the tomatoes start to soften, add in the spinach leaves and after giving it all a good stir, cover the wok with the wok lid and let it cook on a medium heat until the spinach wilts and releases its own water from within.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">9. Depending on how runny you would like your palak/spinach paneer to be, continue cooking on medium heat until the excess water burns off. If you would like it more runny, then burn less of the fluid off. Continue to keep the lid on the wok for a few minutes until the spinach / palak is cooked.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">10. Take the wok lid off and add in about 3 tbsp of hot water and mix the spinach / palak well. You may skip this stage if you would like a less runny consistency of your final palak paneer.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">11. Crumble in 25g of the paneer into the wok and stir well until it starts to dissolve in there.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">12. Add in the kasuri methi / dried fenugreek leaves and garam masala and mix well.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">13. Let the curried spinach cook in the wok on a very low flame while you fry off the paneer (step 14).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">14. In a separate fry pan, heat a couple of tablespoons of sunflower oil until quite hot and fry off the cubed paneer pieces until they turn golden in colour.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">15. Once the paneer is cooked and golden in colour, add it into the curried spinach / palak and mix well until all the paneer pieces are well coated.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">16. Serve hot with chapatis, naan bread or tandoori roti.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So there you have it - delicious spinach/palak paneer! Let me know in the comments how yours turned out!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">'Til next time ... enjoy!</div><div style="text-align: justify;">Bon appetit! xx</div><div><br /></div><div><br /></div>Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-11845237016035212642020-05-29T16:35:00.002+01:002020-07-11T21:15:10.582+01:00Coconut Chutney<div dir="ltr" style="text-align: left;" trbidi="on">Today, I will share with you a very easy recipe consisting of only 4 ingredients, following on from the dosa/thosai recipe as promised. It's quick and easy!<br />
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It's the coconut chutney which is a delicious accompaniment to any South Indian / Sri Lankan dish.<br />
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Traditionally, mustard seeds and curry leaves may be added to this however, my version is the simple one as I feel too many flavours overwhelm the final dish.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4iAIyz-PWwjBZXqpsq3fP6vJ4ddt0ArrOeqUbRDbfSkP4a5ywf2VZYrm81UjTW1Hohyphenhyphenu626k82QL_YLvZSkv_55tNIKztbaPPHiTOqIsF960W0LXTYxM4Op2pKMAzv7iJyxUyOsFM-6p/s1600/IMG_1054.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4iAIyz-PWwjBZXqpsq3fP6vJ4ddt0ArrOeqUbRDbfSkP4a5ywf2VZYrm81UjTW1Hohyphenhyphenu626k82QL_YLvZSkv_55tNIKztbaPPHiTOqIsF960W0LXTYxM4Op2pKMAzv7iJyxUyOsFM-6p/s320/IMG_1054.jpg" width="320" /></a></div>
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<b>Ingredients:</b><br />
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4 tbsps full fat Greek yogurt<br />
4 tbsps desiccated coconut<br />
Half tsp salt<br />
Quarter tsp powdered red chilli<br />
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<b>Method:</b><br />
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1. Mix all the 4 ingredients in the order above in a small to medium-sized bowl.<br />
2. Enjoy as a refreshing accompaniment to thosai/dosas, idlis and any other South Indian / Sri Lankan dish.<br />
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So there you have it my friends! Let me know in the comments how yours turned out!<br />
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'Til next time ... enjoy!<br />
Bon appetit! xx<br />
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Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-49319626241116455842020-05-24T00:14:00.005+01:002020-07-11T21:14:07.490+01:00Handvo / Tapelu / A spicy, oven-baked, Indian, vegetable cake<div dir="ltr" style="text-align: left;" trbidi="on">I will share with you today, the recipe for Handvo which we also know as Tapelu.<br />
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This dish (although known as a form of comfort food) is made of rice, lentils and vegetables so, in effect, is like an all encompassing dish nutritionally - proteins from the lentils, carbohydrates from the rice and fibre, vitamins and minerals from the vegetables.<br />
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Here is what a slice of the final dish should look like:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja55x9r1KQ7_Mw6xA1vm6cdFpaAlf5uvSIPfOXqkvEtiOa11-XafIFO1y-wqkMz_Gnyf-BNAq2-ifVVveJUtKGhJEHSLvvN6c4yksMm7iXjLbuYiasggS4Jq5BP2TSD1oFiL4Mv32FkOZb/s1600/IMG_0800.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja55x9r1KQ7_Mw6xA1vm6cdFpaAlf5uvSIPfOXqkvEtiOa11-XafIFO1y-wqkMz_Gnyf-BNAq2-ifVVveJUtKGhJEHSLvvN6c4yksMm7iXjLbuYiasggS4Jq5BP2TSD1oFiL4Mv32FkOZb/s320/IMG_0800.jpg" width="320" /></a></div>
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(serves 6 to 8 people)</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients:</b><br />
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<i><b>For the cake:</b><br /></i>
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2 mugs of rice<br />
0.75 mug tuvar dal (available in all Indian grocery stores)<br />
4 tbsps sunflower oil<br />
3 large tbsps whole Greek yogurt<br />
1.25 mugs cold water<br />
1 medium carrot (washed, peeled and grated (in the large hole))<br />
2 medium courgettes/zucchinis (washed, peeled and grated (in the large hole))<br />
1 big onion (red or white, washed, peeled and chopped into small cubes)<br />
0.5 mug petit pois/peas (washed from frozen)<br />
2 spring onions/scallions (washed and finely chopped)<br />
2 heaped tbsps fresh ginger (washed, peeled and finely grated)<br />
2 large, heaped tbsps ground, green chillies (washed, take off the stem and grind into a fine paste in a chopper)<br />
1 level tsp turmeric powder<br />
3 tbsps salt (add more at the end if you need to - taste the batter before you bake it)<br />
2 heaped tbsps ENO (this is a fruit salt available to buy from any Indian grocery)<br />
2 handfuls of white sesame seeds<br /><br />
<b><i>For the Tadka: </i></b>(you will have to make 2 batches of this - one to go in the batter and one on top before baking)<br />
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<i>For one batch:</i><br />
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3 tbsps sunflower oil<br />
3 tsps mustard seeds<br />
3 tsps sesame seeds<br />
1 pinch asafoetida<br />
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<i>To make the Tadka:</i><br />
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In a small vessel, heat the oil and add in the above ingredients. Cook until the seeds start to pop and set aside. The first batch can go straight into the batter that has been standing for 6 hours and you can make the next batch when you have put the batter into the baking tray, ready to put in the oven. (The second batch will be drizzled on top.)<br /><br />
<b>Method:</b><br />
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1. Grind the rice and tuvar dal separately in a powerful mixer grinder until they are the texture of semi-fine cornmeal - not too powdery and not to grainy.<br />
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2. In a large bowl or dish, mix the ground rice and tuvar dal together until they are well mixed. This will form the base for the vegetable cake batter mix.<br />
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3. Make a well in the mixture and add in the sunflower oil. Combine the oil well into the rice and dal mixture.<br />
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4. Add in the Greek yogurt and the 1.25 mugs of cold water and stir until well combined.<br />
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5. Cover the large bowl/dish with a lid and leave it out on a kitchen work surface in a cool place for 5 to 6 hours.<br />
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6. Lightly oil a clean, large baking tray and line the tray with aluminium foil. Also oil the foil. Preheat the oven to 250 degrees Celcius. Make sure that all of your ingredients are prepared as per the instructions to save your oven from over heating.<br />
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<b>NB: The baking tray used in this recipe was 2 inches deep and 25cms wide by 40cms long</b><br />
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7. In the batter that has been standing for 6 hours, add in one batch of the tadka and mix well.<br />
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8. Then add in the carrots, courgettes, onions, peas and spring onions and mix until well combined.<br />
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9. Add in the ginger, green chillies, turmeric and salt. Mix well again until combined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuPBsSTcmzjAS-9alIXc8Qb2sY8YB5T0YOlqqxEb9P5dBGs5liPX0GZIAk4hU4-A6a8L3p7pwQfD6gYn4wD_MB4xMLo_rHMwUjAyG4IUi9HIWxdDVPtB3bfhVb7d0zRn9dmCQwWt0bJSe/s1600/IMG_0791.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuPBsSTcmzjAS-9alIXc8Qb2sY8YB5T0YOlqqxEb9P5dBGs5liPX0GZIAk4hU4-A6a8L3p7pwQfD6gYn4wD_MB4xMLo_rHMwUjAyG4IUi9HIWxdDVPtB3bfhVb7d0zRn9dmCQwWt0bJSe/s320/IMG_0791.jpg" width="320" /></a></div>
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10. Add in the ENO (fruit salt) and mix the batter well for the final time.</div>
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11. Pour the batter into the well oiled baking tray (lined with the also lightly oiled aluminium foil) and sprinkle on evenly the 2nd batch of tadka. Also, evenly sprinkle on 2 handfuls of white sesame seeds.</div>
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12. Place the baking tray into the middle shelf of the preheated oven and bake the handvo/tapelu for 15 minutes on high heat (250C). Turn the heat down to 180 degrees C and cook for a further 16 to 18 minutes.</div>
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13. As soon as you see a nice golden brown crust on top of the handvo/tapelu, take it out of the oven. Like when you test a cake, if you insert a knife into the handvo/tapelu and it comes out clean, you know it is ready to serve.</div>
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14. Take it out of the oven and let it cool down for at least 10 minutes. Cut into squares and serve.</div>
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So there you have it my friends! Let me know in the comments how yours turned out!<br />
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'Til next time ... enjoy!<br />
Bon appetit! xx</div>
Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-36110121278492580152020-05-14T23:31:00.003+01:002020-07-11T21:12:32.827+01:00Sri Lankan Thosai/Dosa (large, thin crispy rice pancake)<div dir="ltr" style="text-align: left;" trbidi="on">OK, so admittedly, the recipe I am going to share with you today is not a Gujarati recipe but without any doubt, Gujaratis, Indians, Sri Lankans and many other nationalities the world over LOVE this recipe because it is not only delicious, but also extremely versatile! It can be eaten as an accompaniment with a variety of meat and vegetable curries. My current favourite is to eat it plain with coriander chutney and coconut chutney with sambhar (dal) on the side.<br />
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(The recipe for coriander chutney is on this site and I will endeavour to post recipes of coconut chutney and the sambhar dal soon.) Another favourite is to eat thosai/dosa with chicken curry.<br />
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So for those of you who are new to Indian and Sri Lankan food, a dosa/thosai is a large, thin, crispy pancake made of mainly ground rice and dal and the dish originates from South India and Sri Lanka. Today, I will share with you the Sri Lankan version of the recipe which comes from my best friend from university's mother who is a very dear aunty to me. Thank you 'Aunty V' for letting me share your knowledge and talents!<br />
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It will make enough batter for about 20 dosas/thosai but that all depends on how large you spread your thosai/dosas with your ladle. :)<br />
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Also, the great thing about this batter is that you can freeze it in batches for between 2 and 3 weeks and it will be fine to use once throughly defrosted. Please remember to freeze the original batter without the added water to it so that it doesn't get clogged up with water when you defrost it. I will mention in the recipe when you can freeze the batter, if you so wish.<br />
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So, without further ado, let's get to the recipe! :)<br />
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Here is what it will look like when you have spread it and it has cooked on one side:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXo-XO1sS5qdxrfAy8aH5FVEdbrxCY8leM7d0_AXGELcCbmVZhsG1leBlmJ4QVReu1T1qwMV35wftrU4l6oYFd_K8XacqoS_HYNV1Xk2yIwIL3l1CtkKre_P3WtVmpfHfY9YyiZSpXfqy4/s1600/IMG_0712.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXo-XO1sS5qdxrfAy8aH5FVEdbrxCY8leM7d0_AXGELcCbmVZhsG1leBlmJ4QVReu1T1qwMV35wftrU4l6oYFd_K8XacqoS_HYNV1Xk2yIwIL3l1CtkKre_P3WtVmpfHfY9YyiZSpXfqy4/s320/IMG_0712.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span></span><div class="separator" style="clear: both; text-align: center;"><br /></div>
<b>Ingredients:</b><br />
<br />
2 mugs of white rice<br />
1 mug of urad dal (aka urid dal) - available from any Indian grocery store<br />
1 pinch of fenugreek seeds (aka dry methi seeds)<br />
1 pinch of whole cumin seeds (aka whole jeera)<br />
5 or 6 whole peppercorns<br />
1 slice of bread (ideally white)<br />
salt to taste<br />
1 calorie spray oil or sunflower oil<br />
<br />
<b>Method:</b><br />
<b><br /></b>
1. Wash the rice and urad dal separately in different dishes, 2 to 3 times with warm water until the water runs clear.<br />
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2. Pour fresh, clean, cold water into each dish until there is about an inch of water above the level of the urad dal and the rice in each dish; this will allow the grains to soak.<br />
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3. Add the fenugreek seeds, the cumin seeds and the peppercorns to the dish in which the rice will soak.<br />
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4. Cover each dish with a plate or lid and leave both to soak overnight for at least 12 hours in a dry place - not in the fridge - your kitchen surface should do nicely.<br />
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5. Once soaked, do not discard the water; save it in another vessel to help with the next stage - the grinding of the grains.<br />
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6. In a robust grinder, grind the rice with the slice of bread to a smooth paste and then move the ground rice and bread to a big dish. Use some of the water saved in the vessel to grind if required - just enough to grind it.<br />
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7. Then grind the urad dal to a smooth paste - again, add the saved water very little by little only to aid the grinding process. Only use enough water to grind - one wants to create a batter that is the consistency of American pancake batter - so quite thick.<br />
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8. Once both the urad dal and the rice have been ground, mix them well together and add salt to your desired taste.<br />
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9. Leave the batter for at least another 8 to 10 hours to stand - outside on a kitchen surface is fine; it should not be in the fridge.<br />
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10. When you are ready to make the dosas/thosai, mix the batter well first. Then take a third of the batter mixture into a separate dish and add one ladle of cold/room temperature water and mix it into the batter. Make sure that the batter is liquid enough to spread as shown in the video below (somewhere between the thickness of American pancake batter and French crepes - not too thick and not too thin).<br />
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<b>NB:</b> At this stage, you can freeze the rest of the batter in 2 separate batches for next time - without any water in it. Each of these 3 batches should make about 7 to 8 dosas after adding the water to make the batter more spreadable.<br />
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11. Heat a dosa/thosai pan or a large frying pan until it's searing hot and either use 1 calorie spray oil or sunflower oil to coat the base of the pan, lightly. Use a kitchen tissue to wipe off the excess.<br />
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12. Spread the batter in the pan to create a dosa/thosai:<br />
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Here is a video on how to spread your thosai/dosa:<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwGd9HnHp-oE6jN1thckt4JgH5eUyoMd8nQAaNL-ZjZN1WvfAMHqTykHDwqDSmg_BQCcX3nQnr2Sgc-I--7CA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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13. When the edges start to lift up automatically after they start to brown, you know it's nearly time to flip it over.<br />
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14. Before you flip it over, lightly spray with 1 calorie spray oil. Flip it over and cook the other side until it's nice and brown. (The thinner you spread the batter, the browner and crisper your dosa/thosai will be.)<br />
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15. Take it off the pan and serve hot! :)<br />
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It is traditionally eaten with potato and onion subze/curry (recipe: <a href="http://www.gujaratifoodmadeeasy.com/2012/09/potato-and-onion-subze-curry-recipe.html">http://www.gujaratifoodmadeeasy.com/2012/09/potato-and-onion-subze-curry-recipe.html</a>) in it and the final product would look like this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqdF0Jh7twAQl4LCN2OXAoMzpBrhPPOmJNcLgLW4t8cnZSRafP6eVk5rqbmEYmyDnjnkkZQL1jMnkJFRUGR6LnvBP6nEQdvTSIV8qj4oFvN5VJ68AuOulb2EcUgHlP_sb51cwgho80u6z/s1600/IMG_0713.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqdF0Jh7twAQl4LCN2OXAoMzpBrhPPOmJNcLgLW4t8cnZSRafP6eVk5rqbmEYmyDnjnkkZQL1jMnkJFRUGR6LnvBP6nEQdvTSIV8qj4oFvN5VJ68AuOulb2EcUgHlP_sb51cwgho80u6z/s320/IMG_0713.jpg" width="320" /></a></div>
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This is known as Masala Dosa</div>
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It is also served with sambhar which is a thicker version of the Gujarati dal. I will share the recipe for that soon, but in the meantime, feel free to try the Gujarati dal that I love! Here is the link: </div>
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<a href="http://www.gujaratifoodmadeeasy.com/2012/12/tuvar-ni-daldar-recipe-gujarati-lentil.html">http://www.gujaratifoodmadeeasy.com/2012/12/tuvar-ni-daldar-recipe-gujarati-lentil.html</a></div>
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So there your have it my friends! Let me know in the comments how yours turned out!</div>
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'Til next time...!</div>
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Bon appetit! xx</div>
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<br /></div><span><a name='more'></a></span><span><!--more--></span>
Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-22443973074320201942018-03-25T22:49:00.003+01:002020-07-11T21:10:44.593+01:00Masala Papad/ Chilli Papadum<div dir="ltr" style="text-align: left;" trbidi="on">Today I will share with you the recipe for Masala Papad/ Chilli Papadum which is a personal favourite and a great appetiser before any meal. I initially came across this fabulous concept when I first visited India in 1998 and have found that restaurants in India (especially Mumbai) have made this one of their welcome snacks!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKLpAXhiHwCWOIILUT0cCXYJ_WsrxbqebMMfW1A5Lt1Fi5JM6C1AmboObiwIl2bkJRp9M4lR78H3AdSlxXQ-c_CWyXgCNnXp86hAY9Ojw0ALX7U-Pc1x6zeSkA_AhKpN6Bl5_SJv47XCU/s1600/Papad.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKLpAXhiHwCWOIILUT0cCXYJ_WsrxbqebMMfW1A5Lt1Fi5JM6C1AmboObiwIl2bkJRp9M4lR78H3AdSlxXQ-c_CWyXgCNnXp86hAY9Ojw0ALX7U-Pc1x6zeSkA_AhKpN6Bl5_SJv47XCU/s320/Papad.JPG" width="320" /></a></div>
<br />
(serves 2 people)</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients:</b><br />
<br />
2 ready made papadums<br />
0.25 vine tomato (washed and finely chopped)<br />
0.25 green pepper/ capsicum (washed, deseeded, 'de-pithed' and finely chopped)<br />
0.25 medium-sized red onion (washed and finely chopped)<br />
0.5 tsp ground cumin powder<br />
0.5 tsp sweet pimento powder/ red chilli powder<br />
0.5 tsp salt<br />
<br />
<b>Method:</b><br />
<br />
1. In a bowl, mix together all of the ingredients (apart from the papadums) just before you are about to serve the papadums.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
2. Top the baked papadums with the fresh, spicy, chopped vegetables. Don't leave the vegetables on the papadums for too long otherwise they will make the papadums soggy.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
3. Serve and enjoy!<br />
<br />
So there you have it! A delicious new recipe for you to try! ... Please let me know how you enjoyed the masala papads/ chilli papadums!<br />
<br />'Til next time ... enjoy!<br />
Bon appetit! xx</div>
Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-38350377012228526652017-09-19T12:40:00.006+01:002020-07-11T21:10:06.664+01:00Banana and Fenugreek Pakoras / Kera Methi na Bhajiya<div dir="ltr" style="text-align: left;" trbidi="on">Today I will share with you the recipe for Banana and Fenugreek Pakoras / Kera Methi na Bhajiya. It may sound like a strange combination at first but trust me, once you try them, you will be hooked! It's a great starter or a snack food for a picnic on a lazy day out in the sun. They are of course best eaten hot! This recipe will serve at least 2 to 3 people.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmv2cYnQsU-_WVfrJk_4Dhjs6wgpV4ha1rKTloxALNmCtNBXm4-b73wJ1XewcqyqjolsDczwfjMtPQzF7smepvK3_j6ZxJ6rYplKIhfDJUyvKpXOpUDeFH87bjKN5BxSehclqqy5WKAsF7/s640/106273080_154863469464178_7413603571311222054_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmv2cYnQsU-_WVfrJk_4Dhjs6wgpV4ha1rKTloxALNmCtNBXm4-b73wJ1XewcqyqjolsDczwfjMtPQzF7smepvK3_j6ZxJ6rYplKIhfDJUyvKpXOpUDeFH87bjKN5BxSehclqqy5WKAsF7/s320/106273080_154863469464178_7413603571311222054_n.jpg" /></a></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients:</b><br />
<br />2 cups chickpea flour<br />5 level tbsps dried fenugreek leaves <i>or</i> 1/2 cup washed and chopped fresh fenugreek<br />
0.5 tsp ground pepper<br />3 tsps fresh ginger (peeled and grated/minced)</div><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" trbidi="on">3 tsps fresh green chillies (washed and ground)</div><div>2.5 heaped tsps salt<br /></div><div>0.25 tsp ajwain seeds (rub them between the palms of your hand before you put them in)</div><div>1 heaped tsp Greek yogurt</div><div>0.25 tsp turmeric powder</div></div><div dir="ltr" style="text-align: left;" trbidi="on">0.25 tsp red chilli powder<br /></div><div dir="ltr" style="text-align: left;" trbidi="on">0.25 tsps cumin-coriander powder (dhana jeeru)<br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" trbidi="on">(1tsp kasoori/kasuri methi if you are using fresh fenugreek leaves)</div></div><div dir="ltr" style="text-align: left;" trbidi="on">2 ripe bananas (mashed well or grated)</div><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" trbidi="on"><div dir="ltr" trbidi="on">1 cup cold water</div><div><br /></div><div><i>Before frying:</i></div><div><br /></div></div></div><div dir="ltr" style="text-align: left;" trbidi="on">1.5 ladles hot sunflower oil to mix into the batter just before you start to fry the pakoras</div><div dir="ltr" style="text-align: left;" trbidi="on">
<b><br /></b>
<i>To fry the Pakoras:<br /></i>
<br />
Vegetable oil/sunflower oil to deep fry<br />
<br />
<b>Method:</b><br />
<br />
1. Mix all the ingredients in the order above in a dish <b>apart from</b> the oil.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
2. Only put enough water in the rest of the ingredients (listed before 'water') to ensure that the mixture forms a batter so that it can be dropped into hot oil to fry and form pakoras.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
3. Once a consistent, smooth batter is formed and you are ready to fry, pour the 1.5 ladle of hot oil into the batter and mix well. Be very careful as the oil is super hot!</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">4. Drop the batter into hot oil (spoon by spoon) to deep fry the pakoras to a golden brown colour. (Try to only deep fry 5 or 6 at a time to avoid burning.)</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHDkRUIfoOyAaJAzq4HeFxnSP2fUVVo6JB8XjX_usfE_xzWO3FkshyphenhyphenrpifBdvEyxfLCIX84EBDDRT1TSfiRVJaMAokZCSCUKPZEY7573YQn8yJ4JBRC7qG5qAC2JKY7Z1w9Ka1Y7eJP6X/s640/IMG_1743.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHDkRUIfoOyAaJAzq4HeFxnSP2fUVVo6JB8XjX_usfE_xzWO3FkshyphenhyphenrpifBdvEyxfLCIX84EBDDRT1TSfiRVJaMAokZCSCUKPZEY7573YQn8yJ4JBRC7qG5qAC2JKY7Z1w9Ka1Y7eJP6X/s320/IMG_1743.jpg" /></a></div><div dir="ltr" style="text-align: center;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">
4. Remove from the oil and onto a plate; put some kitchen roll on the plate to help the oil soak up into the kitchen roll for a less oily result.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
5. Eat hot to enjoy them at their best. </div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">NB: to check that the pakoras are done, ensure that when you bite into the pakoras, they are not sticky and the batter is cooked. If they need longer, fry them in the oil for a minute longer and they should be done.<br />
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So there you have it! A delicious new recipe for you to try ... savour and enjoy the banana and fenugreek pakoras / kera methi na bhajiya! You and your friends will just love them!<br />
<br />'Til next time ... enjoy!<br />
Bon appetit! xx<br /></div>
Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-42628751076787882362017-09-01T19:00:00.003+01:002020-07-11T21:09:32.100+01:00Sarson Ka Saag / Pureed Greens Soup<div dir="ltr" style="text-align: left;" trbidi="on">Today, I will be sharing with you the recipe for Sarson Ka Saag / Pureed Greens Soup (a green, leaf-based, pureed, thick soup) which actually is a staple dish in the Punjabi diet but it's one of my all time favourites so even though it is not technically a Gujarati dish, I will be showing you how my mother makes it. This recipe is packed with nutrients and is extremely healthy; it is traditionally served with Makki di Roti (unleavened Punjabi bread made of cornflour).<br /><br />
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(serves at least 3 people)</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients:</b><br />
<b><br /></b>
<b><i>To steam in the pressure cooker:</i></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><br /></b>
1 large bunch of washed and medium chopped spinach leaves (it should come out to 200g when chopped)<br />
1 large bunch of washed and medium chopped, Indian, mustard greens (it should come out to 200g when chopped)<br />
0.75 bunch of washed and medium chopped fenugreek leaves (it should come out to about 75g when chopped)<br />
1 medium, peeled and roughly chopped, red onion<br />
3 mugs of water<br />
3 cloves of garlic (peeled, washed and grated)<br />
1 heaped tbsp ginger (peeled, washed and grated)<br />
0.25 tsp turmeric powder<br />
1 tsp cumin seeds<br />
2 tbsps salt (slightly heaped)<br />
2 big green chillies (washed and chopped into small pieces)<br />
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<b><i>In the fry pan (after blending):</i></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><br /></b>
1 big slice of butter about 2 mms thick<br />
cornflour paste (1tbsp cornflour and 2 tbsps cold tap water - mixed well to form a paste)<br />
<b><br /></b>
<b>Method:</b><br />
<b><br /></b>
1. Place the spinach, mustard greens, fenugreek leaves and onion into a medium-sized, pressure cooker.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
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2. Add in the water and place on the hob. Put the flame on the hob to a medium-high flame so that the greens start to wilt.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
3. Add in the rest of the ingredients from the list above, in the order above, from the garlic all the way to the green chillies.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
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4. Close the pressure cooker and cook until 3 to 4 whistles sound from the pressure cooker at medium heat. Make sure that the pressure cooker you use is big enough so that the contents of the cooker doesn't start to escape from the cooker when it is cooking and make sure that there is enough water in the pressure cooker so that the contents do no burn.<br />
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5. Once the greens are cooked and the 4 whistles sound, take the pressure cooker off the heat and let the pressure cooker cool down so that all the pressure from the cooker is released. This is very important so that when you open the pressure cooker, the contents of the cooker doesn't explode all over the kitchen and burn you. Only when all the pressure from the cooker is released is it safe to open the cooker.<br />
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6. Pour half the mixture into a jug blender and puree it until it is really fine. Then do the other half. The idea of doing it in two batches is so that the contents of the jug doesn't overflow when blending to a fine puree.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeoI3QE9YC_rhHNW5TyIZJv74eWD2Mh7vk0yov0oXXDBmqsU2aB1FUY9SZYHRCVG6dLJ_bxtTJuQIHH97kFK2wVDrnUhg87_dGR42ztiaQCyQdVQf_Cde2sE3wCaePayAQ7I-4jIS8YFf/s1600/IMG_2565.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeoI3QE9YC_rhHNW5TyIZJv74eWD2Mh7vk0yov0oXXDBmqsU2aB1FUY9SZYHRCVG6dLJ_bxtTJuQIHH97kFK2wVDrnUhg87_dGR42ztiaQCyQdVQf_Cde2sE3wCaePayAQ7I-4jIS8YFf/s320/IMG_2565.JPG" width="240" /></a></div>
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7. Put the butter into a frypan and heat at a low heat.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCQz8ty6pYEt_MedHttG6ETO489w5vawBDLsi_i8q-1KoJpzxuGiShMlglVQsWj-0kLqkeJhkt81cFLpB-HcGAhpp8wrH3vC_MnDdJkFU8I1IhclQwvq7VW4JjnApWBhQNzmFL8yMol0w/s1600/IMG_2567.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCQz8ty6pYEt_MedHttG6ETO489w5vawBDLsi_i8q-1KoJpzxuGiShMlglVQsWj-0kLqkeJhkt81cFLpB-HcGAhpp8wrH3vC_MnDdJkFU8I1IhclQwvq7VW4JjnApWBhQNzmFL8yMol0w/s320/IMG_2567.JPG" width="240" /></a></div>
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8. Add in the pureed greens into the frypan and turn up the heat to medium-high.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CDNflh1D7A1IspM3fxDvgQsXxhNVJ6PE04pjwyH4I7cRp1boflggWc659sGdGlFyKLnMlMk0Lx1Hyp5K-lH6av7EYYPpX9bDfkaCWMBcogSwsVH5eYzYAOGsZAhlyKNrEQVkUe60oeTw/s1600/IMG_2568.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CDNflh1D7A1IspM3fxDvgQsXxhNVJ6PE04pjwyH4I7cRp1boflggWc659sGdGlFyKLnMlMk0Lx1Hyp5K-lH6av7EYYPpX9bDfkaCWMBcogSwsVH5eYzYAOGsZAhlyKNrEQVkUe60oeTw/s320/IMG_2568.JPG" width="240" /></a></div>
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9. Add in the cornflour paste and stir well.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
10. Simmer for 10 minutes on a low heat; this will thicken the pureed greens.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
11. The Sarson ka Saag is ready to serve.<br />
<b><br /></b>
So there you have it! A delicious new recipe for you to try at the weekend ... savour and enjoy the Sarson ka Saag! It's delicious and we eat it with chapatis (also known in Gujarati as rotlis/rotis).<br />
<br />'Til next time ... enjoy!<br />
Bon appetit! xx</div>
Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-73162893921117985032017-08-26T00:33:00.003+01:002020-07-11T21:08:11.040+01:00Drumstick Curry / Saragva nu Shaak / Shektani sing nu shaak<div dir="ltr" style="text-align: left;" trbidi="on">First of all Happy Ganesh Chaturthi to you all!<br />
<br />
Today is a very auspicious day in the Hindu calendar celebrating our beloved Lord Ganesh who is known as the 'Remover of all Obstacles' and the God of Prosperity. This is the beginning of a 10 day festival in honour of Lord Ganesh (son of Goddess Parvati and the God of all Gods, Mahadev (also known as the destroyer of evil). Private households and communities get together to make Ganesh statues from clay and it ends with these (generally) massive statues of Ganesh being paraded through the streets in India with song and dance and then finally, immersed in large water bodies such as the sea or ocean.<br />
<br />
So, in honour of this auspicious festival, I am going to share the recipe for Drumstick Curry/Saragva nu shaak/Shektani sing nu shaak (one of my favourites):<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIab0pBFjQ0IbdP3si5W4qPm_mAAoDcmavQkMLByxqn8f-rE7TyzRPTXv-2EEC6Dz3R3JF_I0qT8kTJupokDTibmZgbxkBRjrer9SA_u50p2EyGB-BnIhbc1VshZGwbtfODcLSRNWSOqq/s1600/IMG_1784.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIab0pBFjQ0IbdP3si5W4qPm_mAAoDcmavQkMLByxqn8f-rE7TyzRPTXv-2EEC6Dz3R3JF_I0qT8kTJupokDTibmZgbxkBRjrer9SA_u50p2EyGB-BnIhbc1VshZGwbtfODcLSRNWSOqq/s320/IMG_1784.JPG" width="320" /></a></div>
<br />
(serves at least 3 people)</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients:</b><br />
<br />
4 long drumsticks (they are generally 40cms long) - please ensure that when you choose them, they are not exceedingly bumpy and that they are not limp - essentially choose the ones with a vivid green and smooth skin and the ones that are younger in age (the older they are, the harder and bumpier they are and the more bitter they will be)<br />
<br />
8 small potatoes (new potatoes are fine)<br />
3 big tbsps (serving spoons) vegetable oil - ideally sunflower oil<br />
2 tsps cumin seeds<br />
1 pinch of asafoetida<br />
3 heaped tsps chickpea flour<br />
1 big tbsp (serving spoon) fine semolina<br />
2 tsps salt<br />
2 tsps cumin-coriander powder (thana jeeru)<br />
0.5 tsp turmeric powder<br />
0.5 tsp red chilli powder<br />
3 tbsp fresh, chopped, fresh coriander (keep 2 tbsps of this to garnish at the end)<br />
0.75 tsp fresh, ground, green chillies<br />
3 cloves of garlic (peeled, washed and minced)<br />
1 tbsp lemon juice (bottled is also fine)<br />
1 tsp sugar<br />
<br />
<b>Method:</b><br />
<br />
1. Wash the drumsticks and cut them into 3 inch long lengths. Then boil them. <b>Keep the water aside from boiling the drumsticks. </b>Once boiled, remove them from the water into a separate bowl to prevent them from over cooking.<br />
<b><br /></b>
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2. Wash the potatoes and boil them well until you can easily pierce a knife through them and peel off the skins. Then cut them in half.<br />
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3. In a large saucepan on the hob, heat the oil on high heat and add in the cumin seeds once the oil is hot enough.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
4. Once the cumin seeds start to brown and pop in the pan, add in the asafoetida. Lightly stir.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
5. Then add in the chickpea flour and turn the heat to a medium-to-low flame immediately.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
6. Stir the chickpea flour continuously until it starts to go a light pinkish in colour.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
7. Then add in the semolina and mix well again until it is pinkish in colour. (Of course, the chickpea flour will darken further in colour but be careful not to over cook it otherwise the dish will taste bitter.)</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
8. Add in the saved boiled water from cooking the drumsticks, the boiled potatoes and also the cooked drumsticks into the large saucepan.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
9. Turn the flame to a medium-to-high heat (more on the high side) and stir well to combine the flour into the water to create a slightly thick gravy from the water that has just been poured in.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
10. Add in the rest of the ingredients from the ingredients list above in the order shown. Mix well.<br />
<br />
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11. Turn to a low heat and cook on low heat for 15 minutes to simmer. You can cover the saucepan for optimal results.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
12. Add in the 2 tbsps coriander at the end to garnish.<br />
<br />
NB: When you eat the drumsticks, it is only the inside part of the drumstick (not the tough exterior nor the seeds unless they are really soft) that can be eaten. Basically, the fleshy bit on the inside. Generally, people eat the drumsticks with their clean hands and scrap off the inner flesh with their teeth but first splitting the drumstick lengthways.<br />
<b><br /></b>
So there you have it! A delicious new recipe for you to try ... I hope you savour the shektani sing/saragva nu shaak!<br />
<br />'Til next time ... enjoy!<br />
Bon appetit! xx</div>
Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com1tag:blogger.com,1999:blog-6827317590327930311.post-44470433146980825242017-08-15T23:46:00.004+01:002020-07-11T21:06:02.861+01:00Sweetcorn Fritters (mithi makai na vada)<div dir="ltr" style="text-align: left;" trbidi="on">I wish you all a very Happy Indian Independence Day - India officially turns 70 years old today and we are also celebrating Janmashtami today, so Happy Janmashtami.<br />
<br />
Janmashtami is the day on which Lord Krishna (the 8th incarnation of Lord Vishnu - the preserver of the Universe) was proclaimed to be born to save the world from his evil, maternal uncle, Kaansa. Krishna was also pivotal in the epic 18 day war between the Kauravas and the Pandavas where he helped the Pandavas win this war of truth and righteousness over evil. This war was fought at Kurukshetra (now near modern day New Delhi) and was retold in the Hindu Indian epic, Mahabharat.<br />
<br />
So, in celebration of the two events today, I will share with you one of my favourite recipes called Mithi Makai na Vada (sweetcorn fritters). These mithi makai na vada or sweetcorn fritters are excellent as starters and this recipe will make enough for 4 people:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zMe2CilM62_G9ux9vx_0CCNuhOlOrBGGzBGBY9NZCcUJccimevHK6ULGWwo4pvQCCOo036HHIa9LWUeXxR3txVC3mfeXNzqkjCigOGjeZduNECEkmfczcIhqpWYAWlDSMf9XajCCgVFH/s1600/IMG_2477.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="457" data-original-width="640" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zMe2CilM62_G9ux9vx_0CCNuhOlOrBGGzBGBY9NZCcUJccimevHK6ULGWwo4pvQCCOo036HHIa9LWUeXxR3txVC3mfeXNzqkjCigOGjeZduNECEkmfczcIhqpWYAWlDSMf9XajCCgVFH/s320/IMG_2477.jpg" width="320" /></a></div>
<br />
(serves between 3 to 4 people)</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients:</b><br />
<br />
500g washed and grated, fresh sweetcorn (you can use either the white or yellow sweetcorn) / 8 to 10 whole corncobs should suffice<br />
1 heaped tsp green chillies<br />
2 tsps salt<br />
1 tbsp peeled and grated, fresh ginger<br />
3 semi-heaped big tbsps (aka serving spoons) chickpea flour<br />
4 heaped tbsp wholewheat flour<br />
1 tbsp cornflour<br />
2.5 big tbsps (aka serving spoons) vegetable oil (ideally sunflower oil)<br />
<b><br /></b>
<i>In addition:<br />
</i><ul style="text-align: left;">
<li>You will need a wok of sunflower oil to deep fry the sweetcorn fritters/mithi makai na vada in</li>
<li>Kitchen tissue paper in a plate to drain the oil from the freshly fried sweetcorn fritters/mithi makai na vada</li>
<li>Fresh lemon to squeeze some juice on the fritters before serving</li>
</ul>
<b>Method:</b><br />
<br />
1. The peeled and washed corn should look like this:<br />
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2. Grate the corn but not too hard or else you will find that you have ended up grating more than just the corn kernels (which is not what you need - avoid grating the centre cobs). This is what you will see in your dish if done correctly:<br />
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3. Add in all of the rest of the ingredients from the list above:<br />
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<br />
4. Mix well:<br />
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<br />
The mixture should be thick enough to be able to drop about a spoonful of this batter at a time to form balls in the hot oil.<br />
<br />
5. Deep fry the batter placing it in the hot oil spoon by spoon to form the fritters/vada. Only put in enough batter to form the number of fritters/vada that you can manage to turn without burning them - I would recommend 4 or 5 at a time. If the wok is bigger and you are an experienced chef, I still would put no more than 6 or 7 at a time.<br />
<br />
(If the fritters break up and don't stay together, add a tbsp of each of the chickpea flour and the wholemeal flour into the batter and stir well before trying to fry the batter in the hot oil to make them into fritters again.<br />
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6. Once they are golden brown, remove safely from the hot oil and drain on some kitchen paper in a plate.<br />
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7. You can use extra kitchen paper to remove excess oil and serve hot with a squeeze of lemon juice.<br />
<br />
So there you have it; a delicious new recipe for you to try out! Let me know how it was :) Savour and enjoy!<br />
<br />'Til next time ... enjoy!<br />
Bon appetit! xx<br />
<br /></div>
Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-36469702519892580502017-08-07T22:49:00.003+01:002020-07-11T21:03:49.824+01:00Surti Papdi nu shaak (Lablab bean subze)<div dir="ltr" style="text-align: left;" trbidi="on"><div>Today, I will share with you the recipe for lablab bean subze (otherwise known as surti papdi nu shaak) in Gujarat. The UK is very well known for being a great place to come across foods from all over the world and even then, I have found it difficult to come across the lablab bean (surti papdi) as it is an extremely seasonal vegetable (mainly found in Indian winter time) and pretty rare to find, even in the Asian grocery stores.</div>
<div>
<br /></div>
<div>
When you do come across them in the shop, be careful as to how you select the beans. They generally come in pods that are a vivacious green and pods will be firm and of a velvety texture if they are of a good quality. You may also find that some stores in the UK will sell only the already shelled beans without the pods (to make your life easier), although it is safe to say that these may be of varying quality. As soon as you get home from buying the lablab beans (surti papdi), please refrigerate them immediately and cook and eat them as soon as you can so that you gain the best taste experience from them.</div>
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<br /></div>
<div>
So here goes with the recipe for Surti Papdi nu Shaak (lablab bean subze), starting with a picture of the final dish: </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjNup6bWrJkcNDi75l1T3sGP0q26meLnbiPjhvFoZiwuMV2wwLzzepki6RrngBj5Z39TdoKv2PjlGIiLNllxgFCA3cVSxP4K4E2LYEOLzRDUyDuDaFE41cmHRCWHeP5nvrkro1aH3COFr/s1600/IMG_1488.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjNup6bWrJkcNDi75l1T3sGP0q26meLnbiPjhvFoZiwuMV2wwLzzepki6RrngBj5Z39TdoKv2PjlGIiLNllxgFCA3cVSxP4K4E2LYEOLzRDUyDuDaFE41cmHRCWHeP5nvrkro1aH3COFr/s320/IMG_1488.JPG" width="320" /></a></div>
<div>
<br /></div>
<div>
(serves 2 to 3 people)</div><div><br /></div>
<div>
<b>Ingredients:</b></div>
<div>
<br /></div>
<div>
1 big tbsp sunflower oil</div>
<div>
1 pinch papad khar (this is an alkaline salt available in Asian grocery stores)</div>
<div>
1 pinch asafoetida</div>
<div>
0.75 tsp ajwain seeds</div>
<div>
400g surti papdi/lablab beans, ideally half in their pods and half shelled (wash thoroughly in cold water at least 3 times and make sure all the water has been separated from the washed surti papdi</div>
<div>
0.5 tsp turmeric powder</div>
<div>
1 tsp green chillies</div>
<div>
1 heaped tsp salt</div>
<div>
4 cloves of garlic (freshly peeled and grated)</div>
<div>
0.5 tsp sugar</div>
<div>
1 big tbsp chopped coriander</div>
<div>
Two-thirds mug full of warm water</div>
<div>
<br /></div>
<div>
<b>Method:</b></div>
<div>
<b><br /></b></div>
<div>
1. Pour the oil into a medium-sized pressure cooker and let it heat up.</div><div><br /></div>
<div>
2. Add in the papad khar, the asafoetida and the ajwain seeds and temper the ajwain seeds until they start to turn a golden brown colour.</div><div><br /></div>
<div>
3. Add in the surti papdi/lablab beans and stir well.</div><div><br /></div>
<div>
4. Add in the rest of the ingredients, starting with the turmeric powder in the order stated above in the ingredients list and mix well until all the spices have been evenly spread around the surti papdi/lablab beans.</div><div><br /></div>
<div>
5. Once you add the water and have mixed in everything, close the pressure cooker and cook the surti papdi on a medium-to-high heat until the cooker sounds at least 2 whistles. 3 whistles would be fine too.</div><div><br /></div>
<div>
6. Turn off the heat and make sure that the pressure from the pressure cooker has been released before opening the cooker.</div><div><br /></div>
<div>
7. Serve the surti papdi nu shaak while it is hot with freshly squeezed lemon and coriander chutney.</div><div><br /></div><div>(Recipe for coriander chutney: click <a href="http://www.gujaratifoodmadeeasy.com/2013/02/coriandercilantro-chutney-recipe-dhania.html" target="_blank">here</a>)</div>
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<br /></div>
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So there you have it; a delicious new recipe for you to try out and let me know how it was! Many thanks!</div>
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<br /></div>
<div>'Til next time ... enjoy!</div>
<div>
Bon appetit! xx</div>
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<br /></div>
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</div>
Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-52353724412458344842017-06-22T20:17:00.004+01:002020-07-11T21:02:17.007+01:00Laal Bataka Nu Shaak (Pan-Fried Red Potatoes)<div dir="ltr" style="text-align: left;" trbidi="on">Today, I will share with you the recipe for <b>Laal Bataka Nu Shaak</b> (Pan-Fried Red Potatoes):<br />
<br />
(Red potatoes are available in all UK supermarkets)<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqi0UTiaflGdKgSZpz22HQSZ7-zbenbqoeoNyo80qYpzgfjbXNyDdL5pfdNSNBbSzJxEvkLvRPcI9xqd7mBUY7BkL6yoRrziEAlCGuc7Tl-ttDYZO6dd9C_HaJJv4VqlXOgoXgjXlJ2_C6/s1600/IMG_1742.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqi0UTiaflGdKgSZpz22HQSZ7-zbenbqoeoNyo80qYpzgfjbXNyDdL5pfdNSNBbSzJxEvkLvRPcI9xqd7mBUY7BkL6yoRrziEAlCGuc7Tl-ttDYZO6dd9C_HaJJv4VqlXOgoXgjXlJ2_C6/s320/IMG_1742.JPG" width="320" /></a></div>
<br />
(serves 2 maybe 3 people)</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">
This is what it looks like in the shop:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmutfpj3wydIjFMWhiJix-3qfXrAAnpFf_-yHxpHL9HL9UHGOL4bl-IfiyQIjJr2kplivysDOsrwU9s2nVAVRkuucCk7oKkMjSoHC__N4-PfhSOC3HERRupFDNGNqA546J1utmvM8GTJJB/s1600/IMG_1731.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmutfpj3wydIjFMWhiJix-3qfXrAAnpFf_-yHxpHL9HL9UHGOL4bl-IfiyQIjJr2kplivysDOsrwU9s2nVAVRkuucCk7oKkMjSoHC__N4-PfhSOC3HERRupFDNGNqA546J1utmvM8GTJJB/s320/IMG_1731.JPG" width="320" /></a></div>
<br />
<b>Ingredients:</b><br />
<b><br /></b>
4 serving spoons sunflower oil<br />
1 tsp mustard seeds<br />
1 pinch asafoetida<br />
6 medium-sized potatoes (sliced)<br />
2 tsps salt<br />
1 heaped tbsp ginger (grated)<br />
1 tsp green chillies<br />
0.5 tsp turmeric powder<br />
0.25 tsp cumin-coriander powder<br />
<br />
<i><b>For later:</b><br /></i>
<br />
wedges of fresh lemon<br />
<br />
<b>Method:</b><br />
<br />
1. Wash the potatoes well in warm water, peel them and wash them again in cold water until the water runs clear of the muddy deposits on the potatoes.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Z1dVzAu2_MDQANzBJ3CF3bV5L4h1Y4HeI7WGPH_hZ3MN7GyggYBYuqC8u2Ed1ga6H4WvZThEO1Z1tILp1GLWXiRcnQysdVYpT4hHx8tcw-gt6GDpHgjxoGoZ3juKf1Up2jcoEy7wGnO-/s1600/IMG_1732.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Z1dVzAu2_MDQANzBJ3CF3bV5L4h1Y4HeI7WGPH_hZ3MN7GyggYBYuqC8u2Ed1ga6H4WvZThEO1Z1tILp1GLWXiRcnQysdVYpT4hHx8tcw-gt6GDpHgjxoGoZ3juKf1Up2jcoEy7wGnO-/s320/IMG_1732.JPG" width="320" /></a></div>
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2. Slice the potatoes in half and then again into thin slices of about 3 millimetres each.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwonLO9IXYDQJNNUIIV-5ITgCiW_j_wIEplsFy7ISHtc-LzxGvEwTSnMivmXddW4GIL74Qos6x6pSXhHf4TFSSOsusz8vSRrEdgUf-XSIKt_uQF8L0kRw4LC21CFla_jWezDRonBrTb2P/s1600/IMG_1734.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwonLO9IXYDQJNNUIIV-5ITgCiW_j_wIEplsFy7ISHtc-LzxGvEwTSnMivmXddW4GIL74Qos6x6pSXhHf4TFSSOsusz8vSRrEdgUf-XSIKt_uQF8L0kRw4LC21CFla_jWezDRonBrTb2P/s320/IMG_1734.JPG" width="240" /></a></div>
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3. In a non-stick frying pan, heat the oil on a medium to high heat and when it is hot, add in the mustard seeds and temper them until they start to pop. Add in the one pinch of asafoetida as well.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5GgMwUnSBcoqwTjNBxxKpmZK9dh02gvW928vure0Jj8-oT-N_pIDqJA2_q3dtZBRTYtykkLfuPkqF0wMTlRIxc5eeI9oeI26Iyu_BivqtQe58Ig-80PcY4GNjrSWwAqd9rrW6tZZxShp/s1600/IMG_1737.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5GgMwUnSBcoqwTjNBxxKpmZK9dh02gvW928vure0Jj8-oT-N_pIDqJA2_q3dtZBRTYtykkLfuPkqF0wMTlRIxc5eeI9oeI26Iyu_BivqtQe58Ig-80PcY4GNjrSWwAqd9rrW6tZZxShp/s320/IMG_1737.JPG" width="320" /></a></div>
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4. Add in the potatoes and mix well. Keep the heat on medium to high.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
5. Add in the rest of the ingredients in the order listed above.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9F3qqB2U0MGOF67jYWHwqhDo2zOBSolp9uSIIuqK-_L29ogppq1xEHOSBzCkNo5dbWEee2gtHnTIkfsCpY8n0Pqsdqq-jihXq6bpi92aY7LH5ljqOGhVp1q_xWkVEuvTHKMSLBxpcpf7h/s1600/IMG_1738.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9F3qqB2U0MGOF67jYWHwqhDo2zOBSolp9uSIIuqK-_L29ogppq1xEHOSBzCkNo5dbWEee2gtHnTIkfsCpY8n0Pqsdqq-jihXq6bpi92aY7LH5ljqOGhVp1q_xWkVEuvTHKMSLBxpcpf7h/s320/IMG_1738.JPG" width="320" /></a></div>
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6. Mix it all well and it should look like the picture above.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
7. Cover the frying pan with a lid and cook on a medium heat for about 7 minutes.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
8. Take off the lid and check that the potatoes are done by poking a knife through the thickest slice. If it goes though easily, then it is done.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
9. If not, you can cook it further on a low heat with the lid off stirring occasionally - this will crisp up the sides of the potato slices to give it a crunchy texture. Cook until the centres of the slices are soft.<br />
<br />
Serve hot, preferably with a squeeze of fresh lemon and this dish can be eaten with rotlis/chapatis.<br />
<br />
So there you have it! A delicious new recipe for you to try out! Please do let me know how it turns out... many thanks!<br />
<br />'Til next time ... enjoy!<br />
Bon appetit! xx<br /></div>
Meetali Parekhhttp://www.blogger.com/profile/14756389411478758486noreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-55026334633140640512015-02-18T08:17:00.005+00:002020-07-11T21:00:20.975+01:00Thin Potato Bhajis/ Maru BhajiaToday, I am going to post a recipe that is a delicious starter snack. It is basically potato bhajis but very thin ones covered in a thin batter made of spicy, chickpea flour.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6HXak4IZAmx7lERCG-ehV0-tQZL-NanCC7EnigYc6WAtumg39DctiKZuRMkQ85L6nECaHwWm3NQgn_dwPlxkbm-XzFPIMFR_bTytWAtgFVagoUp2d132nwp0kspvqCOQJaxfselO0w9q/s640/522663A3-5BBB-4AEF-86D9-CFFC591331E0.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6HXak4IZAmx7lERCG-ehV0-tQZL-NanCC7EnigYc6WAtumg39DctiKZuRMkQ85L6nECaHwWm3NQgn_dwPlxkbm-XzFPIMFR_bTytWAtgFVagoUp2d132nwp0kspvqCOQJaxfselO0w9q/s320/522663A3-5BBB-4AEF-86D9-CFFC591331E0.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><b>
Ingredients:<br /></b>
<br />
3 serving spoons chickpea flour (chana no lot)<br />
Two thirds tsp fresh, ground, green chillies<br />
Half tsp crushed, dried, green fenugreek leaves (kasuri methi)<br />
Quarter tsp salt<br />
1 pinch turmeric powder<br />
1 pinch red chilli powder<br />
1 pinch cumin-coriander powder (thana-jeeru)<br />
1 level tsp freshly grated ginger (take off the ginger peel before grating)<br />
1 tbsp lemon juice<br />
5 serving spoons water (room temperature)<br />
1 medium sized washed, peeled potato (very thinly sliced - 2 to 3mm thick) - use a potato slicer for evenness<br />
<br /><b><i>
To season:<br /></i></b>
<br />
Freshly ground black pepper<br />
Fresh lemon<br />
<br /><b>
Method:<br /></b>
<br />
1. Place all the ingredients in a dish in the order specified above with the exception of the potato.</div><div><br />
2. Mix all the ingredients well to create a batter.</div><div><br />
3. Heat some oil in a pan ready for deep frying.</div><div><br />
4. Coat the potato slices one by one and place into the hot oil one after the other. Only put in 4 slices at a time so that you can control the rate at which the potato slices fry. Cook until the batter turns golden brown in the oil and remove quickly into a plate with kitchen roll on it to drain off the excess oil.</div><div><br />
5. Repeat stage 4 until all the potato slices have been coated in batter and deep fried until golden brown.</div><div><br />
6. Once the excess oil has been drained off, place the potato bhajis in another plate and season the slices with freshly ground black pepper. You may also want to squeeze fresh lemon juice on top.</div><div><br />
7. These are now ready to serve and eat.<br />
<br />
So there you have it; delicious Maru Bhajia or thinly sliced, potato bhajis.<br /><br />'Til next time ... enjoy!</div><div>Bon appetit! xx<br />
<br />
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6827317590327930311.post-4529682830809634872014-04-21T17:54:00.004+01:002020-07-11T20:58:59.656+01:00Spicy Roast Potatoes (Theekha Bataka)Happy Easter to those of you who celebrate!<br />
<br />
We had a roast dinner on Saturday night and for that, I made Spicy Roast Potatoes. It's a simple but delicious recipe that has been handed down from my grandmother to my mother, and from her to me. And what better accompaniment to spice up your traditional Sunday Roast?<br /><div><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QB8ZVL0rq54g02FCxhf6OjJJ83hrOHiIXlNSCKXbclPMAiss-nRpY5diVcRoR6TUTFL8l4odfsMDrPP8b5pdwBkg4Vrc65Ne1A7PEhjGGUgX03JK61ex2HuWEteVekvow_E_2Lm9EWM/s1600/photo(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QB8ZVL0rq54g02FCxhf6OjJJ83hrOHiIXlNSCKXbclPMAiss-nRpY5diVcRoR6TUTFL8l4odfsMDrPP8b5pdwBkg4Vrc65Ne1A7PEhjGGUgX03JK61ex2HuWEteVekvow_E_2Lm9EWM/s1600/photo(1).JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
(serves 3 people generously!)<br />
<br />The recipe:<br />
<br />
<b>Ingredients:</b><br />
<br />
8 potatoes (washed, peeled and cut into 1 inch cubed type pieces)<br />
1 heaped tbsp green chillies (ground)<br />
3 inches of ginger (washed, peeled and grated)<br />
2 level tbsps salt<br />
7 tbsps sunflower oil (or enough to coat the potatoes)<br />
0.25 tsp turmeric powder<br />
<br />
<i>Additionally:</i></div><div><i><br /></i>
enough sunflower oil to coat the baking tray<br />
<br />
<b>Method:</b><br />
<br />
1. Place the potatoes in a dish.</div><div><br />
2. Add in all the other ingredients in the order listed and mix very well so that the potato cubes are evenly coated.</div><div><br />
3. Place the potatoes in a large baking tray coated with oil and spread the potatoes out evenly.</div><div><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0whIKRf1GARnaD5nMPLthQJ-hg0l3UoBzbp0vyrcYMdecAA71S6d9U29ZzbK-Dq0jHcckGha9OtSK42ju8HR_SdaIvjljANhqNnwE3wfjNReGpJdkAFqR2f36iQxFevH0aC5NvFth73A/s1600/photo(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0whIKRf1GARnaD5nMPLthQJ-hg0l3UoBzbp0vyrcYMdecAA71S6d9U29ZzbK-Dq0jHcckGha9OtSK42ju8HR_SdaIvjljANhqNnwE3wfjNReGpJdkAFqR2f36iQxFevH0aC5NvFth73A/s1600/photo(2).JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
4. Switch on your oven to 250 degrees centigrade and cook for 15 minutes on the middle shelf.</div><div><br />
5. Open the oven and move the potatoes about in the baking tray so that they don's stick to the bottom.</div><div><br />
6. Turn the heat down to 180 degrees centigrade and cook for a further 15 minutes on the middle shelf.</div><div><br />
7. Again open the oven and move the potatoes around so that they do not stick. They should be cooked by now.</div><div><br />
8. Cook the potatoes for a further 5 minutes on a medium to high heat under the grill to give them the crispiness you require.</div><div><br />
9. Take the potatoes out from under the grill and leave them to stand for 5 minutes in the baking tray. They are now ready to serve as a great side dish to any meal.<br />
<br />
So there you have it!</div><div><br />
'Til next time … enjoy!<br />
Bon appétit! xx<br />
<br /></div>Unknownnoreply@blogger.com0