tag:blogger.com,1999:blog-16517773976130673122024-03-24T00:09:35.079-07:00My Tryst With Food And TravelThis is my honest attempt 2 pen down,without favour or prejudice,my romantic rendezvous with foodNculinary travel.You can expect straight 4m the heart narratives,as I share my indelible loveNunending curiosity 2 discover all facets of foodNculinary travel.I will Unravel tralatitious recipes,regional faresNdivulge first hand experience of restaurants dined in.Travelogues will include my escapes,as an Eco-traveller,indulging in luxurious travels or traversing like a local with focus only on food.Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.comBlogger179125tag:blogger.com,1999:blog-1651777397613067312.post-13728222328010571802021-03-08T05:05:00.003-08:002021-03-13T00:30:11.407-08:00Monthalman মন্থালমান Moong Dal Sweet From Nineteenth Century Bengali Cookbook<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2CuRgzyZoo-Po1KX7IeQKO7cNXLc84yF5JZSY347Xrz57RHLlNNEzGDdpH_S4ZzqD2ezMPsyUzHn5xqelWDJyF4CqsOcnMxbddJfwaZn-fOeMMM617mVdFUpZlaFJx8Hblo31VqVlnnA/s2048/9661C38E-D764-4647-AB0C-F8E0C34227DF.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1365" height="1300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2CuRgzyZoo-Po1KX7IeQKO7cNXLc84yF5JZSY347Xrz57RHLlNNEzGDdpH_S4ZzqD2ezMPsyUzHn5xqelWDJyF4CqsOcnMxbddJfwaZn-fOeMMM617mVdFUpZlaFJx8Hblo31VqVlnnA/s3000/9661C38E-D764-4647-AB0C-F8E0C34227DF.jpeg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div style="text-align: center;"><br /></div><span style="text-align: justify;"><br /><div style="text-align: justify;"><b>Monthalman</b> <b>মন্থালমান</b> is a dessert made from Moong Dal (Split Husked Green Gram). This sweet is a different take in terms of technique on our good old Moong Dal Barfi. The recipe is from late 19th Century Bengal (Undivided Bengal) which saw the publication of India's very first Recipe Book <b>PAKRAJESWAR</b> IN 1831 followed by the second edition of the same book being published under the patronage of the then King of Burdwan in 1854.<span><a name='more'></a></span></div></span><p style="text-align: justify;"><b style="text-align: justify;">Monthalman </b><b>মন্থালমান </b>is a sweet which the author <span style="text-align: justify;"><b>Bipradas Mukhopadhyay</b> says is like a pious nectar which is befitting as an offering to the Hindu Gods and this is also mentioned in Hindu Shastras. <b>Bipradas </b></span><b>Mukhopadhyay </b>was a well known editor of a monthly Bengali Magazine <b>Pak Pranali (Cooking Method / System / Techniques) </b>which was based on cooking techniques and recipes of that era and aimed to teach the common Bengali bhadramahila or gentle woman the ever evolving Procedure and recipes which was a result of amalgamating the changes that Bengal was undergoing at that time because of both the Mughal Royal Kitchens and the British Raj influences on the quintessential Bengali cuisine. Off course not to forget the culinary influences which came into Bengal from other parts of India and the world at large. </p><p style="text-align: justify;">Bengali Women were keen to learn the nouvelle techniques and hone their skills to keep pace with the modifying palette of the local populace, so that they could rustle up these diverse dishes in their kitchen and garner accolades thereafter. <b>Bipradas Mukhopadhyay </b>later compiled the recipes into his highly successful book <b>Pak Pranali</b>. You will be surprised to see how dishes like Armenian Khichuri, German Stew, Hyderabadi Kalia / Qualia, Ooler(Suran/Elephant foot yam) Kashmiri Dalna etc. being featured in the book. As you can see by the name that these dishes were adapted and then woven into the Bengali culinary fabric.</p><p style="text-align: justify;">Just like the sweet I am sharing with you here <b>Monthalman </b><span style="text-align: center;"> <b>মন্থালমান </b>which was an adaptation of the much liked Moong Dal Barfi. The language of this book is a pure Bengali dialect spoken in that era and also the measurements are in bygone era weights like Seer, P</span>owa, Chotak, Tola etc.</p><p style="text-align: justify;">I have undertaken this venture of cooking from these erstwhile cookbooks solely because of my love for all things ancient and also to explore my roots more closely.</p></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7RP31G-4enybeGNypltvMzQz9b7L90zQsbhOsH0aIrafotP3aTC6De_pR4HTdfE8KRo2JUR-A6Q7X1HdQgzDSl1y0nKuymKuR5TkXDdfydSM0wtOvic2Vj-iPTa0Ze-KLTDu6WPDlwg/s2048/AE1C5C4E-067E-4968-A4C7-F5206C7C85C9.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="1300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7RP31G-4enybeGNypltvMzQz9b7L90zQsbhOsH0aIrafotP3aTC6De_pR4HTdfE8KRo2JUR-A6Q7X1HdQgzDSl1y0nKuymKuR5TkXDdfydSM0wtOvic2Vj-iPTa0Ze-KLTDu6WPDlwg/s3000/AE1C5C4E-067E-4968-A4C7-F5206C7C85C9.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><h1 style="text-align: justify;">MONTHALMAN মন্থালমান RECIPE ~</h1><h2 style="text-align: justify;">AUTHOR ~ PIYALI SEKHAR MUTHA</h2><div style="text-align: justify;"><b>MAKES ~ 16 PIECES 80 GMS EACH APPROXIMATELY</b></div><div style="text-align: justify;"><b>CUISINE ~ INDIAN, BENGALI</b></div><div style="text-align: justify;"><b>TYPE ~ SWEETS</b></div><div style="text-align: justify;"><b>TIME ~ 15 MINS PREPARATION + 30 MINS COOKING TIME (IF YOU HAVE THE KHEER / REDUCED MILK READY OR ADD ANOTHER 20 MINUTES) + 15 MINUTES MOUDING AND DEMOULDING (IF YOU WANT TO GIVE THIS THE SHAPE OF BARFI THEN IT WILL TAKE 2 HOURS TO SET FULLY)</b></div><div style="text-align: justify;"><br /></div><h3 style="text-align: justify;">INGREDIENTS ~</h3><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>🌿</b>500 GMS MOONG DAL / HUSKED SPLIT GREEN GRAM FINE POWDER</div><div style="text-align: justify;"><b>🌿</b>130 GMS GHEE / CLARIFIED BUTTER</div><div><div style="text-align: justify;"><b>🌿</b>2 TBSP GHEE / CLARIFIED BUTTER TO USE IN BRUSHING THE MOULD OR A JUST ENOUGH TO BRUSH YOUR CONTAINER IF YOU ARE MAKING BURFI SHAPED <b>MONTHALMAN মন্থালমান</b></div><div style="text-align: justify;"><b>🌿</b>350 GMS KHEER / REDUCED MILK ( USE 1 LITER MILK AND REDUCE IT TO 500 GMS)</div><div style="text-align: justify;"><b>🌿</b>400 ~ 500 GMS SUGAR DEPENDING ON YOUR TASTE</div><div style="text-align: justify;"><b>🌿</b>1 TBSP CASHEWNUTS FINELY CHOPPED</div><div style="text-align: justify;"><b>🌿</b>1 TBSP ALMOND SLIVERS</div><div style="text-align: justify;"><b>🌿</b>1 TBSP PISTACHIO FINELY SLICED</div><div style="text-align: justify;"><b>🌿</b>1 TSP CHOTI ELAICHI / GREEN CARDAMOM POWDER (ALTERNATELY YOU CAN TRY WITH 1/2 TSP JAIPHAL / NUTMEG)</div><div style="text-align: justify;"><b>🌿</b>1/4 TH OR LARGE PINCH SAFFRON STRANDS</div><div style="text-align: justify;"><b>🌿</b>WATER EQUAL TO THE QUANTITY OF SUGAR SYRUP USED</div><div style="text-align: justify;"><br /></div><h3 style="text-align: left;">LET'S MAKE MONTHALMAN মন্থালমান IN EASY STEPS ~</h3><div><br /></div><div><b>STEP 1 ~ </b></div><div><br /></div><div><b>** </b>Grind 500 Gms<b> Moong Da</b>l / <b>husked split Green Gram</b> into a really fine powder. Alternately if available in the grocery store you can buy the powder directly.</div><div><br /></div><div style="text-align: justify;"><span style="color: red;"><b>NOTE ~ </b></span> <span style="color: red;"><b>Use a kitchen scale and weigh your ingredients. The same Moong Dal or husked split Green Gram varies from state to state and country to country in terms of the region they are grown in. Therefore keeping my recipe as a </b><b>reference make yours, but take the liberty to increase or decrease the quantity of ingredients according to how your ingredients behave.</b></span></div><div style="text-align: justify;"><span style="color: red;"><b><br /></b></span></div><div style="text-align: justify;"><b>** </b>To make <b>Kheer </b>or <b>Reduced Milk</b>, take japan and add 1 Ltr <b>full Cream Milk</b>. Bring to a rolling boil and then simmer till milk is reduced to 500 Gms. </div><div><br /></div><div style="text-align: justify;"><b>** </b>Take a large mixing bowl. Add <b>Moong Dal</b> powder, <b>Ghee</b> and <b>Kheer</b>. Use your clean hands and mix everything in the bowl into a homogeneous mixture. At the end this mixture should look like bread crumbs.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>** </b>Transfer this mixture into a large pan and place the pan on low heat.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>STEP 2 ~</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>** </b>Using a spatula move the mixture around the pan taking care that it doesn't brown nor stick to the bottom of your pan. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>** </b>Simultaneously on another burner or hotplate start making the sugar syrup. Take a pan. Add equal quantities of <b>Sugar</b> and <b>Water </b>. Add <b>Saffron </b>crushed between your palms to this slurry. Cook till the sugar completely dissolves.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: red;"><b>NOTE ~ If you are not comfortable at doing both simultaneously, then please make the sugar syrup before transferring the mixture into the pan. The temperature of the sugar syrup can be from hot to warm to room temperature but not cold as the sugar syrup may crystallise. </b></span></div><div style="text-align: justify;"><span style="color: red;"><b><br /></b></span></div><div style="text-align: justify;"><span style="caret-color: rgb(255, 0, 0);"><b>** </b>Continue cooking the mixture or lightly frying it till the raw smell disappears and the mixture turns golden (<b style="color: red;">Not Brown</b>) Also the texture should be uniform with no lumps and only fine tiny crumbs.</span></div><div style="text-align: justify;"><span style="caret-color: rgb(255, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(255, 0, 0);"><span style="color: red;"><b>NOTE ~ If you notice any lumps break it with your spatula. Keep regulating the heat and moving the mixture around without giving long intervals which means almost </b></span></span><span style="color: red;"><b>continuosly.</b></span></div><div style="text-align: justify;"><span style="color: red;"><b><br /></b></span></div><div style="text-align: justify;"><b>** </b>Pour the <b>Saffron Infused Sugar Syrup</b> into your mixture. You will need muscle power to move the mixture around now as it will become sticky. Keep going and moving the sticky mixture around. Keep the temperature low. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>** </b>Add <b>Almonds</b>, <b>Cashew Nuts</b>, <b>Pistachios</b> and <b>Green Cardamom Powder</b>. Integrate well. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>** </b>Keep on moving the mixture around till it neither sticks to the spatula nor the pan. Also take a lemon size mixture out of the pan and when it's cool enough to handle test whether it is like a dough and you can make a small ball shape with it. Also the mixture should not stick to your hand. At this point you know your mixture is ready.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: red;"><b>NOTE ~ If the mixture is crumbly and doesn't act like a dough, add a </b><span style="caret-color: rgb(255, 0, 0);"><b>little kheer / reduced milk and try again. If the mixture is sticky, add 1 Tsp ghee / clarified butter and try again to form a dough.</b></span></span></div><div style="text-align: justify;"><span style="color: red;"><span style="caret-color: rgb(255, 0, 0);"><b><br /></b></span></span></div><div style="text-align: justify;"><span style="caret-color: rgb(255, 0, 0);"><b>STEP 3 ~ </b></span></div><div style="text-align: justify;"><span style="caret-color: rgb(255, 0, 0);"><b><br /></b></span></div><div style="text-align: justify;"><span style="caret-color: rgb(255, 0, 0);"><b>** </b>Remove the pan from the burner or hotplate and wait for the mixture to become comfortable enough to handle. Remember that mixture should not become cold or else it will become crumbly and you will not be able to shape it in your mould. So once the mixture is in a temperature, I can handle, I put the pan with the mixture back on the burner or hotplate and keep the heat to the lowest. Next I divide the <b>Monthalman </b>mixture into equal portions by weighing them. Here each portion is about 80 Gms.</span></div><div style="text-align: justify;"><span style="caret-color: rgb(255, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(255, 0, 0);"><b>** </b>Grease the mould with ghee. I heat the mould on a griddle as it becomes easy for me to demoed the <b>Monthalman </b></span></div><div style="text-align: justify;"><span style="caret-color: rgb(255, 0, 0);"><b><br /></b></span></div><div style="text-align: justify;"><span style="caret-color: rgb(255, 0, 0);"><b>** </b>Take one 80 Gms portion of <b>Monthalman </b>mixture and place it on the mould.</span></div><div style="text-align: justify;"><span style="caret-color: rgb(255, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(255, 0, 0);"><b>** </b>Press this mixture so that it acquires the shape of the mould.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="caret-color: rgb(255, 0, 0);"><b>** </b>Demould slowly.</span></div><div style="text-align: justify;"><span style="caret-color: rgb(255, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(255, 0, 0);">** Place on a plate lined with butter paper or just like that. Your <b>MONTHALMAN </b></span><span style="text-align: left;"><b>মন্থালমান </b>is ready to devour.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div><br /></div><div><br /></div><div style="text-align: justify;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4PDdOiOKZZd8I9evLR13qWYwdIt8rR7Zsp753_RjOWZlaPTY-9ueRNNs8bDiXftE8-xWQy7krVavBIEazLYCWU-vtDPmxLZhvAGF7Z2NHjgme8e7UFUSEERDX-i9i_PyEn4RcvUELbA/s2048/IMG_3398.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4PDdOiOKZZd8I9evLR13qWYwdIt8rR7Zsp753_RjOWZlaPTY-9ueRNNs8bDiXftE8-xWQy7krVavBIEazLYCWU-vtDPmxLZhvAGF7Z2NHjgme8e7UFUSEERDX-i9i_PyEn4RcvUELbA/w400-h300/IMG_3398.heic" width="400" /></a></div><br /><div><br /></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVz86JpMVO3YFfm9dDZVcr-dtr7ynm5t-PskpBNAiFkEQr_T2DskzIxzREA1_Sx2hcFUW41MaHuBY-V-xwlgqYCtQcjRpSvrsAimj0Zx98xOLXrGCJmSNBOAKe_kndAu2ab52O0Mk7pQA/s2048/IMG_3414.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVz86JpMVO3YFfm9dDZVcr-dtr7ynm5t-PskpBNAiFkEQr_T2DskzIxzREA1_Sx2hcFUW41MaHuBY-V-xwlgqYCtQcjRpSvrsAimj0Zx98xOLXrGCJmSNBOAKe_kndAu2ab52O0Mk7pQA/w400-h300/IMG_3414.heic" width="400" /></a></div><br /></div><br /></div>Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com1tag:blogger.com,1999:blog-1651777397613067312.post-40899155719281194702019-10-20T12:52:00.001-07:002019-10-20T12:52:25.126-07:00Ragda Beetroot Pattice Recipe / Beetroot Pattice With Ragda ~ Diwali Delights <div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ragda Beetroot Pattice </b>is a very popular Indian street food. Here <b>Ragda </b>is the thick curry made with dry white/yellow peas and <b>Pattice</b> is an adaptation from the English word Patties which is generally mash potato cake. But in my dish I have replaced the potato patties with Beetroot, Mashed Potatoes and Paneer / Cottage Cheese Patties. Ragda and Pattice are cooked separately and then assembled on a plate. Two Beetroot Patties are placed on a bed of dry white / yellow peas thick curry. Then a spicy garlic Chutney, a sweet Tamarind Chutney and Minty Tangy Green Chutney is drizzled over it. This lip smacking street food is finished off with a garnish of chopped onions, tomatoes, coriander leaves and nylon sev / very fine, deep fried, gram flour noodles. <b>Diwali </b>and these tongue ticklers are synonymous with each other. I love to fill my<b> Diwali </b>with a variety of dishes which have my personalised touch.</div>
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<a name='more'></a><h2 style="text-align: justify;">
<span style="font-size: x-large;">Ragda Beetroot Pattice Recipe ~</span></h2>
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<span style="font-size: large;"><b>Author ~ Piyali Sekhar Mutha</b></span></div>
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<span style="font-size: large;"><b>Serves ~ 4</b></span></div>
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<span style="font-size: large;"><b>Cuisine ~ Indian </b></span><span style="font-size: large;"><b>Street Food / Maharashtrian / Gujrati Street Food</b></span></div>
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<span style="font-size: large;"><b>Type ~ Snacks / Tongue Ticklers</b></span></div>
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<span style="font-size: large;"><b>Time ~ 20 Minutes Preparation + 40 Minutes Cooking +</b><b>10 Minutes Assembling + </b><b>Overnight Soaking of White / Yellow Peas</b></span></div>
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<span style="font-size: large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: large;"><b>For Ragda </b></span></div>
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<span style="font-size: large;"><b>1 Cup Yellow/White Peas</b></span></div>
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<span style="font-size: large;"><b>1/4 th Tsp Turmeric Powder</b></span></div>
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<b><span style="font-size: large;">1/2 Tsp Salt</span></b></div>
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<span style="font-size: large;"><b>A large pinch of Baking Soda(optional)</b></span></div>
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<span style="font-size: large;"><b>1/4th Tsp Cumin seeds</b></span></div>
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<span style="font-size: large;"><b>1 Medium Onion, finely chopped</b></span></div>
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<span style="font-size: large;"><b>1 Sprig Curry Leaves</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Ginger Garlic, freshly grated</b></span></div>
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<span style="font-size: large;"><b>1 Small Tomato, finely chopped</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Red Chilli Powder</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Roasted Cumin Powder</b></span></div>
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<span style="font-size: large;"><b>1/2 Tsp Coriander Powder</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Roasted Gram Powder / Besan (optional)</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Oil</b></span></div>
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<span style="font-size: large;"><b>For Beetroot Pattice ~</b></span></div>
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<span style="font-size: large;"><b>1 Cup Beetroot, grated using the bigger cavity of the grater</b></span></div>
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<span style="font-size: large;"><b>1 Medium Potato, skinned, cubed and boiled</b></span></div>
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<span style="font-size: large;"><b>1/2 Cup Crumbled Cottage Cheese / Paneer</b></span></div>
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<span style="font-size: large;"><b>1/2 Cup Oats</b></span></div>
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<span style="font-size: large;"><b>1 Tsp freshly grated Ginger and Garlic </b></span></div>
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<span style="font-size: large;"><b>1 Small Onion, finely chopped</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Garam Masala Powder</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Red Chilli Powder</b></span></div>
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<span style="font-size: large;"><b>Salt to taste</b></span></div>
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<span style="font-size: large;"><b>1 1/2 Tbsp Chaat Masala Powder</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp fresh Coriander leaves, finely chopped</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Oil</b></span></div>
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<span style="font-size: large;"><b>Oil to shallow fry the Beetroot Patties</b></span></div>
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<span style="font-size: large;"><b>For The Final Garnish ~ (Not giving any quantity as it will depended on the eater what amount of these ingredients he desires on this Ragda Beetroot Pattice.</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>Spicy Garlic Chutney (garlic, red chillies, salt to taste, whizzed together to a paste)</b></span></div>
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<b><a href="http://mytrystwithfoodandtravel.blogspot.com/2018/10/navratri-special-meethi-teekhi-chutney.html" style="font-size: x-large;">Meethi or Sweet Chutney</a><span style="font-size: large;"> <--- (f</span></b><b><span style="font-size: large;">or recipe click)</span></b></div>
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<span style="font-size: large;"><b>Green Chutney (In Equal quantities Mint leaves and coriander leaves, Green Chillies, salt to taste, Sugar, Lemon juice, whizzed together to form a paste)</b></span></div>
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<span style="font-size: large;"><b>Finely Chopped Onions </b></span></div>
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<span style="font-size: large;"><b>Tomatoes, finely chopped</b></span></div>
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<span style="font-size: large;"><b>Fresh Coriander leaves, finely chopped</b></span></div>
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<span style="font-size: large;"><b>Roasted Cumin Powder, </b></span></div>
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<span style="font-size: large;"><b>Chaat Masala Powder, </b></span></div>
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<span style="font-size: large;"><b>Red Chilli Powder, </b></span></div>
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<span style="font-size: large;"><b>Black Salt</b></span></div>
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<span style="font-size: large;"><b>Nylon Sev / Deep fried very fine gram flour noodles</b></span></div>
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<h3 style="text-align: justify;">
<span style="font-size: x-large;">Make Ragda Beetroot Pattice With Me In Easy Steps ~</span></h3>
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<span style="font-size: large;"><b>To Make Ragda ~</b></span></div>
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<b>Step 1 ~</b></div>
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<b>* </b>Soak the yellow / white peas in water, overnight. Drain all water in the morning by passing to through a perforated Colander. Transfer the yellow / white peas into a pressure cooker. </div>
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<b>* </b>Add enough water to cover them. Add turmeric powder, salt, Baking soda. Mix well. Pressure cook for two whistles or till the yellow peas become soft yet retains it's shape.</div>
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<b>Step ~ 2</b></div>
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<b>* </b>Take a pan, add oil, add cumin seeds.</div>
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<b>* </b>When they crackle, add onions, curry leaves. Sauce the onions till soft.</div>
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<b>* </b>Add ginger garlic paste, sauce till raw smell disappears.</div>
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<b>* </b>Add chopped tomatoes and cook till they become soft.</div>
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<b>* </b>Finally add Red Chilli Powder, Roasted Cumin Powder and Coriander Powder. Mix everything nicely. </div>
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<b>Step ~ 3</b></div>
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<b>* </b>Add the cooked yellow peas along with their water into the pan. Cook, mix and stir for a minute.</div>
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<b>* </b>Add required water and mix. Remember this is a very thick gravy. In case you feel your <b>Ragda </b>is runny, add roasted gram flour to thicken the gravy.</div>
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<b>* </b>Cook for two minutes. Check for seasoning, add salt if required. Remove from the heat. Your Ragda is ready.</div>
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<span style="font-size: large;"><b>To Make Beetroot Pattice ~</b></span></div>
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<b>Step ~ 1</b></div>
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<b>* </b>Take a pan, add oil, add, freshly grated ginger garlic. Fry till aromatic.</div>
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<b>* </b>Add grated Beetroot. Cook for 2 minutes.</div>
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<b>* </b>Add chopped onions, garam masala powder, red chilli powder, mix. </div>
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<b>* </b>Cook for a minute. Remove from flame and cool.</div>
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<b>* </b>Take a large mixing bowl. Transfer Beetroot from the pan, add skinned, cubed boiled potatoes, crumbled cottage cheese and oats to it. Mix and knead together.</div>
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<b>* </b>Add Chaat masala powder, chopped fresh coriander leaves, salt to taste. Mix and knead into a soft dough.</div>
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<b>* </b>Divide the<b> Beetroot</b> dough into equal parts. Shape each part into a small flat disc or patty.</div>
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<b>* </b>Shallow fry the <b>Beetroot Patties </b>in oil.</div>
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<b>* </b>When they turn golden on one side , flip and cook the other side of the patty till it turns golden. Remove onto a paper napkin.</div>
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<span style="font-size: large;"><b>For Assembling Ragda Beetroot Pattice ~</b></span></div>
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<b>Step ~ 1</b></div>
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<b>* </b>Take an individual serving plate. Spoon in <b>Ragda</b>. Place <b>Beetroot Patties</b> on the Bed of <b>Ragda.</b></div>
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<b>* </b>Drizzle Spicy Garlic Chutney, Sweet Chutney, Green Chutney.</div>
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<b>* </b>Sprinkle Roasted Cumin Powder, Chaat Masala Powder, Red Chilli Powder, Black Salt.</div>
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<b>* </b>Finish off with a garnish of fresh coriander leaves, onions, tomatoes.</div>
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<b>* </b>Top it with Nylon Sev / Deep fried very fine gram flour noodles.</div>
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Your <b>Ragda Beetroot Pattice </b>is ready to serve.</div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com3tag:blogger.com,1999:blog-1651777397613067312.post-41314221766494970832019-10-19T06:57:00.003-07:002019-10-19T06:57:50.699-07:00Methi Malai Kofta Recipe / Raw Papaya Cottage Cheese Dumplings In Fenugreek Fresh Cream Gravy ~ Diwali Delights <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvGzR6prKgensIZJqwk9XxlzQL4W41VVFbzNdxKFu_gZVknBaYqAxQZSIdUnbWoHWtdFleGlySLIWA0GEfB8BVUPos3lyTswlWL3KnEsvNopFaeBnEG27OQpk1gouT9dli7JWcYDGfZ0/s1600/76F5F092-AF38-4C1D-8733-D09DEE14A6A3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="1300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvGzR6prKgensIZJqwk9XxlzQL4W41VVFbzNdxKFu_gZVknBaYqAxQZSIdUnbWoHWtdFleGlySLIWA0GEfB8BVUPos3lyTswlWL3KnEsvNopFaeBnEG27OQpk1gouT9dli7JWcYDGfZ0/s2000/76F5F092-AF38-4C1D-8733-D09DEE14A6A3.jpeg" width="867" /></a></div>
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<b>Methi Malai Kofta / Kofte are Raw Papaya And Cottage Cheese Dumplings Cooked in a luscious Fresh Fenugreek Leaves, Fresh Cream Gravy.</b> Festive meals are always special and they deserve to be unique, indulgent, redolent with decadence and should leave an everlasting mark on your taste buds. This dish is just that and it is sure to take your festive fervour to a flavour crescendo.</div>
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<h2 style="text-align: justify;">
<span style="font-size: x-large;">Methi Malai Kofta Recipe</span> </h2>
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<span style="font-size: large;"><b>Author ~ Piyali Sekhar Mutha</b></span></div>
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<span style="font-size: large;"><b>Serves ~ 6</b></span></div>
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<span style="font-size: large;"><b>Cuisine ~ Indian</b></span></div>
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<span style="font-size: large;"><b>Type ~ Curry / Main Course / Kofta Curry</b></span></div>
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<span style="font-size: large;"><b>Time ~ 20 Minutes Preparation + 40 Minutes Cooking</b></span></div>
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<span style="font-size: large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: large;"><b>For Kofta / Dumplings</b></span></div>
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<span style="font-size: large;"><b>3/4 Cup Raw Green Papaya, finely grated</b></span></div>
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<span style="font-size: large;"><b>1/2 Cup Paneer / Cottage Cheese, crumbled</b></span></div>
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<span style="font-size: large;"><b>1/2 Cup Boiled Potato mash</b></span></div>
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<span style="font-size: large;"><b>2 Green Chillies, chopped</b></span></div>
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<span style="font-size: large;"><b>1/2 Tsp Garam Masala Powder</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Chaat Masala Powder</b></span></div>
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<span style="font-size: large;"><b>4 ~ 6 Tbsp Sattu Ka Atta, Roasted Chana Dal / Split Husked Black Chickpeas and powdered</b></span></div>
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<span style="font-size: large;"><b>Salt to taste</b></span></div>
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<span style="font-size: large;"><b>500 Ml Oil to deep fry the Koftas</b></span></div>
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<span style="font-size: large;"><b>For The Gravy ~</b></span></div>
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<span style="font-size: large;"><b>1 Cup Fresh Fenugreek Leaves, chopped, tightly packed</b></span></div>
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<span style="font-size: large;"><b>1 Medium Sized Onion, thinly sliced</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Ginger Garlic, freshly grated</b></span></div>
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<span style="font-size: large;"><b>1/2 Tsp Red Chilli Powder</b></span></div>
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<span style="font-size: large;"><b>1/2 Tsp Coriander Powder</b></span></div>
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<span style="font-size: large;"><b>1/2 Tsp Roasted Jeera Powder</b></span></div>
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<span style="font-size: large;"><b>1/2 Cup Yogurt</b></span></div>
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<span style="font-size: large;"><b>1 Cup Milk</b></span></div>
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<span style="font-size: large;"><b>1/2 Cup Fresh Cream</b></span></div>
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<span style="font-size: large;"><b>Salt to taste</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Oil</b></span></div>
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<h3 style="text-align: justify;">
<span style="font-size: large;"><b>Let's make Methi Malai Kofta In Easy Steps ~</b></span></h3>
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<span style="font-size: large;"><b>To Make The Kofta / Dumplings ~</b></span></div>
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<b>Step ~ 1</b></div>
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<b>* </b>In a large Mixing Bowl, Add finely grated Raw Green Papaya after removing the skin of the papaya, potato which has been skinned, boiled and mashed, paneer / cottage cheese which has been crumbled. To this add salt, Garam Masala powder, Chaat Masala powder, Chopped Green Chillies and Sattu Ka Atta / Roasted and powdered Husked Split Black Chickpeas.</div>
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<b>* </b>Mix everything and bring the ingredients together to make a soft dough.</div>
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<b>* </b>Divide the dough into 6 ~7 equal portions. Shape each portion like a cylinder. Keep Aside.</div>
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<b>Step ~ 2</b></div>
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<b>* </b>Heat Oil in a kadai or pan. Gently place the <b>Kofta</b> into the hot oil. Fry them till they turn golden brown throughout.</div>
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<b>* </b>Remove the <b>Kofta </b>using a slotted spoon onto a paper towel to remove the excess oil.</div>
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<span style="font-size: large;"><b>To Make The Gravy ~</b></span></div>
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<b>* </b>Take a wok / kadai. Add oil. When hot, throw in the sliced onions. Sauce the onions till soft.</div>
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<b>* </b>Throw in the chopped Fresh Fenugreek Leaves. Fry them in the oil till oil leaves the sides too the wok.</div>
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<b>* </b>Now add the freshly Grated Ginger and Garlic. Fry for a minute.</div>
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<b>* </b>Take a small bowl. Add yogurt, salt, red chilli powder, coriander powder, roasted cumin powder. Add 1/2 Cup water. Whisk with a fork to form a lump less homogenous mixture. Add this to the wok. While adding this yogurt mixture, lower the flame so that yogurt doesn't separate. Cook till oil separates out at the edges of the wok.</div>
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<b>Step ~ 2 </b></div>
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<b>* </b>Add 1 Cup Milk. Mix everything.</div>
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<b>* </b>Cook on high till it comes to a rolling boil.</div>
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<b>* </b>Add Fresh Cream leaving 1 tbsp of Fresh Cream to use at the end. Mix and stir well. </div>
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<b>* </b>Cook for 2 minutes. Your Gravy is ready and you can now switch off the flame.</div>
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<span style="font-size: large;"><b>To Assemble ~</b></span></div>
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Take the serving bowl. Spoon in some gravy. Place the kofta.</div>
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Spoon in some more gravy over the kofta. Finish off with a drizzle of diluted fresh cream. Serve with Indian flat breads of choice. </div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com0tag:blogger.com,1999:blog-1651777397613067312.post-48157953418111988322019-10-13T06:22:00.000-07:002019-10-13T06:22:02.692-07:00Paramanna / Payesh / Bengali Rice Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Paramanna / Payesh is a Bengali Style Rice Pudding </b>which is definitely cooked to mark any auspicious occasion, festivities, birthdays etc. Apart from the first grain that ever touched my tongue was from a bowl of <b>Payesh </b>on my <b>Mukhe Bhaat </b>first rice eating ceremony my memories of <b>Payesh</b> being cooked is mainly vivid during <b>Kojagori Lokhi Puja</b>.</div>
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When the moon is in it's fullest elements, wraps the earth in it's pristine soothing embrace, illuminating the darkest corner's of the terrestrial sphere, that is the time when Maa most definitely cooks this pearly white tinted dessert. She spoons a ladle full into an ornately handcrafted silver bowl and narrates to methane the moon beams emanate elixir on this night. So she will place this bowl of <b>Paramanna </b>on the terrace where the moon beams will shower the dessert with panacea and invigorating properties. When partaken the next day the necromantic dessert will inject all it's goodness into your being.</div>
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Apart from this traditional ritual, on Kojagori Purnima Goddess Lakshmi is worshipped. Ma's elaborate alpona (artistic motif using rice paste) adorns the area where the Pujo will be performed. The footprints of the Goddess is made with rice paste by Mac from the entrance of the home to all rooms, symbolising the advent of the Goddess into our abode. Prasad or oblation is an elaborate affair comprising of Khichuri, Labra, 5 types of vegetables, cut and deep fried, potato cauliflower curry, semolina halwa, luchi, <b>Payesh</b>, chatney, coconut jaggery truffles, coconut sandesh, cut fruits etc.</div>
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There is a brass plate on which the prettiest lotus flowers have been kept, which later on will be opened up to reveal their beauty to the fullest. Maa decks up in her finery and recites the lines from the prayer book. After invoking the blessings of the deity, offering her Prasad, it is time to devour the deific ambrosia.</div>
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Today is <b>Kojagori Lokhi Pujo</b> and Maa made sure that at least I made the <b>Payesh</b> just like the one which the grand old ladies of my family have been making over the years. I had to literally show her the live proceedings of my cooking <b>Paramanna</b> through Botim(Video and Voice call App) so that she could ascertain, sitting 1934 km away in Mumbai, India(I am in Dubai, UAE) that it was worthy enough to be offered to Deity.</div>
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<span style="font-size: x-large;">Paramanna / Payesh / Bengali Rice Pudding Recipe ~</span></h2>
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<span style="font-size: large;"><b>Author ~ Piyali Sekhar Mutha</b></span></div>
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<span style="font-size: large;"><b>Serves ~ 6</b></span></div>
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<span style="font-size: large;"><b>Cuisine ~ Indian, Bengali</b></span></div>
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<span style="font-size: large;"><b>Type ~ Sweet Dish, Dessert, Pudding</b></span></div>
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<span style="font-size: large;"><b>Time ~ 30 mins. Preparation + 45 mins. Cooking</b></span></div>
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<span style="font-size: large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: large;"><b>*2 Ltr. Full Cream Milk</b></span></div>
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<span style="font-size: large;"><b>*1/2 Cup (100 ~ 120 Gms. approximately) Rice, Govindo Bhog Rice(Fragrant rice grown in West Bengal, available in Indian stores), alternately use any small grain fragrant rice</b></span></div>
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<span style="font-size: large;"><b>*3/4 ~ 1 Cup (170 gms ~ 225 gms. approximately) Sugar, depending on taste</b></span></div>
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<span style="font-size: large;"><b>*1/2 Cup (100 Gms approximately) Khoya / Khoa, Milk Solids(homemade or bought from an Indian sweet shop)</b></span></div>
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<span style="font-size: large;"><b>*2 Bay Leaves</b></span></div>
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<span style="font-size: large;"><b>*1 Tbsp. Ghee / Clarified Butter</b></span></div>
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<span style="font-size: large;"><b>* 10 Green Cardamoms, ground using mortar and pestle, don't discard their pods</b></span></div>
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<span style="font-size: large;"><b>1/ 3 rd Cup (50gms. approximately) Cashewnuts</b></span></div>
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<span style="font-size: large;"><b>Let's Make Paramanna / Payesh / Bengali Rice Pudding In Easy Steps ~</b></span></div>
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<b>Step ~ 1</b></div>
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<b>*</b> In a bowl take the rice, wash it throughly and leave it soaking covered with water for 30 minutes.</div>
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<b>* </b>Take a large pan. Pour clarified butter and then add the bay leaves.</div>
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<span style="color: red;"><b>Note ~ Clarified butter </b><span style="caret-color: rgb(255, 0, 0);"><b>helps each grain of rice to remain distinct and stops the rice grains from sticking to each other.</b></span></span></div>
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<b>* </b>Pour the milk. Keep stirring the milk intermittently.</div>
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<b>* </b>Bring the milk to a rolling boil.</div>
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<b>Step ~ 2</b></div>
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<b>* </b>Drain the water from the rice by passing it through a perforated colander. Add the rice slowly to the milk.</div>
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<b>* </b>Keep stirring from time to time till the rice cooks completely. The rice should be really soft. Do not simmer while cooking. Cook on high flame.<b> </b></div>
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<b>* </b>Now add sugar. Mix well. Cook for 2 minutes till sugar dissolves.</div>
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<b>* </b>Time to add the Khoya. Crumble the Khoya / Milk solid before adding.</div>
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<b>* </b>Add cardamom powder along with it's pods.</div>
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<b>* </b>Finally add cashew nuts. Cook for 2 ~ 3 Minutes. Your<b> Payesh </b>should neither be running or very thick. However the consistency of the <b>Payesh </b>depends on your liking. In my home the consistency of the <b>Payesh </b>is semi thick. Please refer to the pictures below.</div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com1tag:blogger.com,1999:blog-1651777397613067312.post-33132711440998111052019-10-04T04:27:00.000-07:002019-10-07T09:18:25.028-07:00Shudha Sindhu Recipe / Bengali Dessert Made With Almond Dumplings Simmered In Milk ~ Maha Shostir Subhecha / Durga Puja Maha Bhoj<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Shudha Sindhu ~ </b>Badam Bata(Almond Paste), Khoya / Khoa(Milk Solids), Gobindo Bhog Chaler Guro(Speciality Rice Grown in Bengal, India Powder) Dumplings are simmered in Full Cream Milk which has been reduced to half it's original quantity, is thick and creamy, finally finished off with a lavish shower of the finest saffron.</div>
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<span style="font-size: x-large;">Shudha Sindhu Recipe ~</span></h2>
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<span style="font-size: x-large;"><b>Author ~ Piyali Sekhar Mutha</b></span></div>
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<span style="font-size: x-large;"><b>Serves ~ 6</b></span></div>
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<span style="font-size: x-large;"><b>Cuisine ~ Indian / Bengali</b></span></div>
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<span style="font-size: x-large;"><b>Type ~ Dessert / Sweet Dish</b></span></div>
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<span style="font-size: x-large;"><b>Time ~ 30 minutes to reduce milk + overnight soaking of almonds + 15 minutes preparation + 20 minutes cooking</b></span></div>
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<span style="font-size: x-large;"><b>Ingredients ~</b></span></div>
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<b><span style="font-size: x-large;">2 Ltrs Full Cream Milk </span></b></div>
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<span style="font-size: x-large;"><b>1/4 th Cup Khoya / Khoa, milk solids, store bought or homemmade</b></span></div>
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<span style="font-size: x-large;"><b>2/3 rd Cup Sugar, you can increase or reduce according to taste</b></span></div>
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<span style="font-size: x-large;"><b>1 large pinch Saffron</b></span></div>
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<b><span style="font-size: x-large;">For the Almond Dumplings ~</span></b></div>
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<span style="font-size: x-large;"><b>1 Cup (250 Gms approximately) Almonds, soaked overnight and skin removed</b></span></div>
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<span style="font-size: x-large;"><b>1/4 th Cup Khoya / Khoa, milk solids, available in your local sweet shop or homemade</b></span></div>
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<span style="font-size: x-large;"><b>1/2 Cup Gobindo Bhog Rice or any fragrant rice like jasmine rice etc. powdered finely</b></span></div>
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<span style="font-size: x-large;"><b>2 Tbsp Powdered Sugar</b></span></div>
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<span style="font-size: x-large;"><b><br /></b></span></div>
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<span style="font-size: x-large;"><b>Let's Make Shudha Sindhu In Easy Steps ~</b></span></div>
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<b>Step ~ 1</b></div>
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<b>* </b>Take a large pan. Pour 2 litre full cream milk. Bring the milk to a rolling boil and then simmer. Keep stirring the milk from time to time till it reduces to half the quantity.</div>
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<span style="color: red;"><b>Note ~ Before pouring milk into the pan, sprinkle water on the inner bottom of the pan. By doing this milk will not stick to the bottom and burn. Also if you coat the inner sides of the pan with 1/2 a tsp of clarified butter / ghee, then the milk will not overflow and the milk </b><span style="caret-color: rgb(255, 0, 0);"><b>solids that gather on the wall will easily come out when scarped with a spatula or spoon.</b></span></span></div>
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<span style="color: red;"><span style="caret-color: rgb(255, 0, 0);"><b><br /></b></span></span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b>* </b>T</span><span style="caret-color: rgb(255, 0, 0);">ake 2 tbsp of hot milk, from the large pan above (</span><span style="caret-color: rgb(255, 0, 0);">before putting it on simmer to reduce)</span><span style="caret-color: rgb(255, 0, 0);">. Transfer to a small bowl. Add the saffron strands and leave it soaking in the hot milk till required. </span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b>* </b>Once the milk in the pan above is reduced to half it's original quantity, add the saffron strands along with the milk it was soaked in, leaving a few saffron strands to use as garnish right at the end.</span></div>
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<span style="color: red;"><span style="caret-color: rgb(255, 0, 0);"><b><br /></b></span></span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b>* </b>Next add Sugar and stir till it dissolves.</span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b>* </b>Crumble and add Khoya / Khoa Kheer. Stir and mix well. Leave this on the flame for a minute and then remove from flame and keep aside.</span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b>Step ~ 2 </b></span></div>
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<b>* </b>Soak the Almonds covered in water overnight. Next day Remove the skin and keep aside.</div>
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<span style="color: red;"><b>Note ~ If you are running short of time. Microwave the almonds covered in water for 5 minutes on high. Leave them till they completely cool down and remove the skin. You can also soak the almonds in hot water for 15 mins and </b><span style="caret-color: rgb(255, 0, 0);"><b>deskin them when the water cools down.</b></span></span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b>* </b>Grind the almonds in a grinder to a coarse paste. Transfer to a mixing bowl.</span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b>* </b>Add Khoya, Rice Powder and Powdered Sugar to the almond paste in the mixing bowl. Mix well and combine everything together to make a soft dough.</span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b>* </b>Taking small pieces from the above dough shape them into small balls the size of marbles or slightly larger. Keep aside.</span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b>Step ~ 2</b></span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b>* </b>Now put the large pan with the milk back on fire. Transfer the almond balls or dumplings into the milk. </span></div>
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<span style="color: red;"><b>Note ~ If the milk has cooled down then put it back on fire for 5 minutes on high, before transferring the almond dumplings. Do not put </b><span style="caret-color: rgb(255, 0, 0);"><b>almond dumplings into cold milk. The best thing would be to prepare the almond dumplings simultaneously while the milk is reducing, so that you do not have to reheat the milk. </b></span></span></div>
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<span style="color: red;"><span style="caret-color: rgb(255, 0, 0);"><b><br /></b></span></span></div>
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<span style="color: red;"><span style="caret-color: rgb(255, 0, 0);"><b>Also if you had reduced the milk earlier, then first make the almond dumplings and then heat the milk, next add saffron, sugar, khoya and finally the almond dumplings.</b></span></span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b>* </b>Cook these almond dumplings in milk for two minutes.</span></div>
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<span style="color: red;"><span style="caret-color: rgb(255, 0, 0);"><b>Note ~ Do not move the almond dumplings in the milk vigorously, handle them gently.</b></span></span></div>
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<span style="color: red;"><span style="caret-color: rgb(255, 0, 0);"><b>Also while making for the first time, add one almond dumpling to the milk. If it disintegrates or breaks, then you need to add more rice flower. If it doesn't add the remaining dumplings and cook.</b></span></span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b>* </b>Transfer into a serving bowl. Garnish with the remaining saffron strands. Serve hot. This can be served cold too. Tastes equally good both ways. Also you can keep it in the refrigerator for 3 to 4 days max. Only take care that you remove as much quantity as required from the bowl, returning the bowl immediately back into the refrigerator. Seal the bowl with a cling wrap, aluminium foil or tight lid.</span></div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com0tag:blogger.com,1999:blog-1651777397613067312.post-44524044171627389192019-09-28T03:03:00.000-07:002019-09-28T13:38:22.641-07:00Bengali Style Cauliflower Roast Recipe / Durga Puja Special Phulkopir Roast Recipe / Bhajohori Manna Pujo Special Phulkopir Roast Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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Subho Mahalaya to all celebrating the advent of Goddess Durga. May she bless all with peace, good health and success in every sphere. For Bengalis all over the world, Mahalaya marks the commencement of the Durga Pujo festivities. </div>
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<h2 style="text-align: justify;">
<b style="text-align: left;"><span style="font-size: x-large;">Bengali Style </span></b><span style="font-size: x-large; text-align: left;">Cauliflower Roast Recipe / Durga Puja Special Phulkopir Roast Recipe / Bhajohori Manna Pujo Special Phulkopir Roast Recipe ~</span></h2>
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<span style="font-size: x-large;"><b>Author ~ Piyali Sekhar Mutha</b></span></div>
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<span style="font-size: x-large;"><b>Serves ~ 4</b></span></div>
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<span style="font-size: x-large;"><b>Type ~ Thick Curry Bengali Style</b></span></div>
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<span style="font-size: x-large;"><b>Cuisine ~ Bengali / Indian</b></span></div>
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<span style="font-size: x-large;"><b>Time ~ 15 mins Preparation + 25 minutes Cooking</b></span></div>
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<span style="font-size: x-large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: x-large;"><b><span style="font-size: x-large;">1 Cauliflower big in</span><span style="font-size: x-large;"> size </span></b></span></div>
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<span style="font-size: x-large;"><span style="font-size: x-large;"><b>1/2 Cup Green Peas, fresh</b></span></span></div>
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<span style="font-size: x-large;"><b>2 Tbsp Oil</b></span></div>
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<span style="font-size: x-large;"><b>5 Tsp Ghee/ Clarified Butter</b></span></div>
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<span style="font-size: x-large;"><b>1 inch Cinnamon</b></span></div>
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<span style="font-size: x-large;"><b>6 Green Cardamom pods</b></span></div>
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<span style="font-size: x-large;"><b>2 Bay Leaves</b></span></div>
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<span style="font-size: x-large;"><b>2 Tbsp Ginger paste</b></span></div>
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<span style="font-size: x-large;"><b>1 tsp Red Chilli Powder</b></span></div>
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<span style="font-size: x-large;"><b>1/2 Cup Cashew Nuts</b></span></div>
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<span style="font-size: x-large;"><b>1/2 Cup Coconut, grated</b></span></div>
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<span style="font-size: x-large;"><b>1/2 Cup Yogurt</b></span></div>
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<span style="font-size: x-large;"><b>2 Green Chillies</b></span></div>
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<span style="font-size: x-large;"><b>1/4 Tsp Sugar</b></span></div>
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<b><span style="font-size: x-large;">1 Tsp Garam Masala Powder</span></b></div>
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<b><span style="font-size: x-large;">Salt to Taste</span></b></div>
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<b><span style="font-size: x-large;">Let's Cook Bengali Style </span></b><span style="font-size: x-large;">Cauliflower Roast / Durga Puja Special Phulkopir Roast / Bhajohori Manna Pujo Special Phulkopir Roast In Easy Steps ~ </span></h3>
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<b>Step 1 ~</b></div>
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<b>* </b>Cut the Cauliflower into medium sized florets. </div>
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<b>* </b>Take pan or wok. Pour 2 Tbsp oil into it. When hot, trow in the cauliflower florets. Fry them for a 2 to 3 minutes, until they get a light golden tinge. </div>
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<b>* </b>Now transfer the cauliflower florets into a plate and keep aside for later use.</div>
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<b>Step 2 ~</b></div>
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<b>* </b>In the same pan add ghee / clarified butter. To that add cinnamon, bay leaves, small green cardamom. Allow it to become fragrant.</div>
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<b>* </b>Next add the Ginger paste.</div>
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<b>* </b>While the ginger paste is frying to lose it's raw smell, simmer the heat and take a grinder or food processor. Throw in Cashewnuts, grated Coconut, yogurt and green chillies. Whizz to a smooth fine paste. Keep aside.</div>
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<b>* </b>Add red chilli powder to the fragrant ginger and whole spices in the pan.</div>
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<b>* </b>Add the smooth paste from the grinder / food processor to it. Mix and stir well. </div>
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<b>* </b>Add salt and sugar and mix well.</div>
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<b>Step 3 ~ </b></div>
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<b>* </b>Add 3/4 Cup of water and stir for a minute.</div>
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<b>* </b>Throw in the green peas. Simmer for 5 minutes. No need to cover.</div>
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<b>*</b> Sprinkle half the garam masala powder into the gravy and retain the remaining to use right at the end.</div>
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<b>* </b>Now add in the lightly fried cauliflower florets, mix well. Check for seasoning and add salt if required. Simmer for 5 minutes without covering. As the gravy thickens, switch off the flame and sprinkle the remaining garam masala.</div>
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Your <b>Bengali</b> <b>Style Cauliflower Roast is ready to serve.</b></div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com0tag:blogger.com,1999:blog-1651777397613067312.post-71293123190240571762019-09-27T12:43:00.000-07:002019-09-27T12:43:41.258-07:00Korma Asafjahi Recipe ~ Dish From The Royal Cuisine Of Sailana India<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Korma Asafjahi</b> is a dish whose recipe dates back to the beginning of the twentieth century AD. This dish originated in Hyderabad and the recipe was gifted to Raja Dalip Singhji, the then ruler of the erstwhile state Sailana which is in the current Indian state of Madhya Pradesh, by the Nizam of Hyderabad. Raja Dalip Singhji had a repertoire of more than 5,000 hand written recipes which he had collected from different princely states of early twentieth century India.</div>
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If you are wondering why a king would be interested in collecting so many recipes then let me tell you the story. While on a hunting trip with his entourage in 1890, the king lost his way and was stranded in the forest with a few guests but no cook. The irony was that although all the ingredients which could fire up a meal fit for a king was present, no one in that group knew how to cook. After that episode the king took upon himself to master the culinary art which was unheard of a King and went on, not only to master the art of cooking, but documented every single recipe that was cooked in the Royal kitchen or that his highness ever tasted.</div>
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His son Raja Digvijay Singhji was an equally passionate culinary enthusiast, who not only carried on the food legacy of his father with equal zeal and vigour, he went ahead, published a book with a few recipes handpicked by him from his father's mammoth repertoire of recipes. His penchant for perfection, immense love for each dish which he meticulously crafted and cooked again till the dish left an indelible mark on everyones palate, led to the Sailana Royals inheriting a treasure trove of the finest Royal cuisines from different princely states from the early 20th Century.</div>
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I was lucky enough to have a rendezvous with the grandson of Raja Dalip Singhji, the present day ruler of Sailana, his highness Raja Vikram Singhji. Those days I wasn't into Blogging and didn't capture the meeting. But I did get my hands on the recipe of <b>Korma Asafjahi </b>and have been<b> </b>cooking it in my kitchen since then. <b>Korma Asafjahi </b>is cooked with finest quality of mutton / goat meat from the leg or shoulder and honestly, I do prefer it over my Chicken version. Unfortunately I cannot cook mutton / goat meat as often as I would like to because of the red meat restriction in my family. Therefore I have cooked <b>Korma Asafjahi </b>using chicken. Below please find both the original recipe & the recipe as I cooked the dish. I have only made two changes from the original recipe.</div>
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<li>Used Chicken & not Mutton</li>
<li>Used Whole Pepper Corns Instead of Pepper Corn Powder(original recipe) to tone down the heat</li>
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So let's take a look at the ingredients we require to cook <b>Korma Asafjahi </b>. This recipe belongs to the Royal family of Sailana and I am glad to have cooked, savoured this dish time and again.</div>
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<span style="font-size: x-large;">Korma Asafjahi Recipe ~</span></h2>
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<span style="font-size: large;"><b>Author ~ Piyali Sekhar Mutha</b></span></div>
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<span style="font-size: large;"><b>Cuisine ~ Indian Royal Cuisine From Early 20th Century</b></span></div>
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<span style="font-size: large;"><b>Type ~ Curry, Korma</b></span></div>
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<span style="font-size: large;"><b>Time ~ 15 minutes preparation + 45 minutes cooking</b></span></div>
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<span style="font-size: large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: large;"><b>1 Kg. Chicken, Skinned, On the bone, Curry Cut or medium sized</b></span></div>
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<span style="font-size: large;"><b>6 Tbsp. Ghee, clarified butter</b></span></div>
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<span style="font-size: large;"><b>8 Cloves of Garlic, grated</b></span></div>
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<span style="font-size: large;"><b>1 1/2 Inch Ginger, grated</b></span></div>
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<span style="font-size: large;"><b>10 Almonds, blanched & cut into slivers</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Raisins (Kishmish)</b></span></div>
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<span style="font-size: large;"><b>2 Medium Sized Onions, finely sliced</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Red Chilli Powder</b></span></div>
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<b><span style="font-size: large;">1/2 Tsp Whole Black Pepper</span></b></div>
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<b><span style="font-size: large;">1 Tsp Garam Masala Powder</span></b></div>
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<b><span style="font-size: large;">1/4th Tsp Sugar</span></b></div>
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<b><span style="font-size: large;">2 Green Chillies, deseeded & finely chopped</span></b></div>
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<b><span style="font-size: large;">A pinch of Saffron, diluted in 2 tbsp warm water</span></b></div>
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<b><span style="font-size: large;">1 Tbsp Fresh Coriander leaves, finely chopped</span></b></div>
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<b><span style="font-size: large;">3/4 th Cup fresh Yogurt / Curd</span></b></div>
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<b><span style="font-size: large;">Salt to taste</span></b></div>
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<b><span style="font-size: large;">Let's Cook Korma Asafjahi In Easy Steps ~</span></b></div>
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<b>Step ~ 1</b></div>
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<b>*</b> Place the yogurt in a tea strainer. Place the strainer over a bowl making sure the bottom of the strainer doesn't touch the inner cavity of the bowl. Leave for two hours. Keep emptying the bowl from time to time. If you want to save time, use Greek Yogurt instead.</div>
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<b>Step ~ 2</b></div>
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<b>* </b>Heat 3 tbsp Ghee in a pan. Add Ginger & garlic. Fry till golden brown. </div>
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<b>* </b>Add Chicken. Fry Chicken on high for 5 minutes. Simmer, cover & continue cooking chicken till done.</div>
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<b>Step ~ 3</b></div>
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<b>* </b>In another pan add the remaining 3 tbsp ghee. Fry almond slivers & raisins separately till they turn golden. Transfer onto a paper kitchen towel to absorb excess oil.</div>
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<b>* </b>Now to the ghee in the pan add finely sliced onions and fry them till golden brown.</div>
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<b>* </b>Add red chilli powder, pepper corns, garam masala powder, sugar, finely chopped green chillies. Add 2 tbsp water, simmer and cook till the water dries up & the masala becomes homogenous.</div>
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<b>Step ~ 4</b></div>
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<b>*</b> Transfer this masala into the pan where the chicken is simmering. Add salt to taste.</div>
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<b>* </b>Mix everything in the pan nicely ensuring the chicken pieces are coated with the masala.</div>
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<b>* </b>Add yogurt. Mix nicely.</div>
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<b>*</b> Finally add the almond slivers, raisins, saffron along with water & coriander leaves. Stir well.</div>
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<b>* </b>Simmer for just five minutes, uncovered.</div>
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<b>Korma Asafjahi is ready to serve. </b></div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com1tag:blogger.com,1999:blog-1651777397613067312.post-88260979841852500882019-08-26T07:56:00.000-07:002019-09-03T06:42:54.171-07:00Italian Gremolata Recipe / Zesty Italian Herb Sauce Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Italian Gremolata </b>hails traditionally from Italy. This is basically a condiment, which is conventionally made with fresh green herbs, garlic, olive oil, with lots of lemon zest and juice, incorporated to add a punch to this <b>Sauce</b>.<br />
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<b>Italian Gremolata </b>is a classic accompaniment with Italian braised meat dishes, however this is a versatile sauce & is also used as a topping or garnish. </div>
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I have used <b>Italian Gremolata </b>as a marinade & even packed it inside my <b>Desi Kebabs</b>. Do check out the recipe of my <b>Gremolata Chicken Tikki Kebabs</b>, by clicking on the name. </div>
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My index finger is bathed in an emerald glow as I wipe out the last remnants of this gloriously zesty, loudly punchy, bang on flavour <b>Italian</b> <b>Gremolata. </b>After having well mannerly filled the <b>Italian Gremolata</b> into the glass bottle with a spoon, which will go into storage, my saliva bursting tongue & my citrusy, pungent, garlicky aroma caulked nostrils refuse to wait one more moment. I unabashedly coat my index finger with what has remained on the walls of the grinder jar, luckily for me, the spoon forgot to scrape it off. </div>
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It takes seconds to be sucked off from my index finger with a squelching sound & as it lands on my tongue my eyes are pulled shut & what starts with puckering of my lips is soon converted into euphoria of my senses. I continue to do this till the grinder jar almost looks squeaky clean. </div>
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Not a good etiquette, I know, but then when no one is looking, I don't mind being a bad girl. Gosh !!!! the <b>Italian</b> <b>Gremolata </b>does have this hypnotising effect on my senses every single time, making me forget my manners.</div>
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<span style="font-size: x-large;">Italian Gremolata / Zesty Italian Herb Sauce Recipe ~</span></h2>
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<span style="font-size: large;"><b>Author ~ Piyali Sekhar Mutha</b></span></div>
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<span style="font-size: large;"><b>Yields ~ Fills a 150 gm glass jar</b></span></div>
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<span style="font-size: large;"><b>Cuisine ~ Italian</b></span></div>
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<span style="font-size: large;"><b>Type ~ Sauce / Condiment</b></span></div>
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<span style="font-size: large;"><b>Time ~ 10 minutes Preparation + 5 Minutes Blending</b></span></div>
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<span style="font-size: large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: large;"><b>1 Cup Parsley Leaves (tightly packed), leave out the thick, big stems</b></span></div>
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<span style="font-size: large;"><b>4 Large Cloves Garlic</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Lemon / Lime Juice</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Lemon / Lime Zest</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Black Pepper, coarsely ground</b></span></div>
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<span style="font-size: large;"><b>1/2 Tsp Red Chilli Flakes (adjust according to taste)</b></span></div>
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<span style="font-size: large;"><b>1/2 Cup Olive Oil, preferably extra Virgin Olive Oil for added flavour</b></span></div>
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<span style="font-size: large;"><b>Salt to taste</b></span></div>
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<b><span style="font-size: x-large;">Let's Make Italian Gremolata / </span></b><span style="text-align: center;"><span style="font-size: x-large;">Zesty Italian Herb Sauce </span></span><b><span style="font-size: x-large;">In Easy Steps ~</span></b></h3>
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<b>Step 1 ~</b></div>
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<b>* </b>Wash Parsley leaves. Discard the thick, big stems, while retaining the smaller ones.</div>
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<b>* </b>Use Lime or Lemon to extract juice & zest</div>
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<b>Step 2 ~</b></div>
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<b>* </b>Take the grinder jar & add the parsley leaves with small stems, garlic cloves, lime / lemon zest and whizz to a roughly chopped consistency.</div>
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<b>* </b>Add Lemon / lime Juice, crushed black pepper, red chilli flakes, olive oil & salt. Pulse once or twice till everything in the jar is combined homogeneously. Your <b>Italian Gremolata Sauce</b> <b>/ Zesty Italian Herb Sauce</b> is ready.</div>
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<b>Step 3 ~</b></div>
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<b>* </b>Take a clean, dry, glass jar. Transfer the <b>Italian Gremolata / Zesty Italian Herb Sauce</b> into the glass jar using a clean dry spoon. Place the lid tightly. Refrigerate immediately. This <b>sauce </b>remains without spoiling in the refrigerator up to a week.</div>
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<b>Use Italian Gremolata / Zesty Italian Herb Sauce</b><b> as an accompaniment with meats, toppings on canapés.</b></div>
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<b>I have loved it as a dipping sauce with Indian snacks like Samosas, Pakoras.</b></div>
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<b>I have used it as a marinade for chicken & fish, Paneer / Cottage Cheese & Tofu.</b></div>
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<b>I have packed Italian Gremolata / Zesty Italian Herb Sauce</b> <b>in my Tikki Kebabs, Patties, Fish Cakes.</b></div>
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<b>I have even used this as a salad dressing.</b></div>
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<b><span style="font-size: x-large;">Pictorial Procedure ~</span></b></h3>
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<b>Step 1 ~</b></div>
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<b>* </b>Wash Parsley leaves. Discard the thick, big stems, while retaining the smaller ones.</div>
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<b>* </b>Use Lime or Lemon to extract juice & zest.</div>
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<b>Step 2 ~</b></div>
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<b>* </b>Take the grinder jar & add the parsley leaves with small stems, garlic cloves, lime / lemon zest and whizz to a roughly chopped consistency.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZUTxeqoq6RfIK7E_P3NRYF4lE1eTWaEgEXlH5dn4otzvEuR2oybuOZfyxziNlPaUBIoN6eOIUAgnSuk3V65ygBx8ZcPet90xMkjADy4jt_1oEfvBdQ7vtQfzVn2TNRcspRNtQiiQMNk/s1600/IMG_5672.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZUTxeqoq6RfIK7E_P3NRYF4lE1eTWaEgEXlH5dn4otzvEuR2oybuOZfyxziNlPaUBIoN6eOIUAgnSuk3V65ygBx8ZcPet90xMkjADy4jt_1oEfvBdQ7vtQfzVn2TNRcspRNtQiiQMNk/s2000/IMG_5672.jpeg" width="640" /></a></div>
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<b>* </b>Add Lemon / lime Juice, crushed black pepper, red chilli flakes, olive oil & salt. Pulse once or twice till everything in the jar is combined homogeneously. Your <b>Gremolata Sauce</b> is ready.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22uF_kE7LPa5uLBqZQUTdF72XIZvwz9LOPN_z0o6t2Qs_ReXhVhAfYFJwI3mUczXFsPPh-dqxBwoblJEq0ZePbu2fxT9VAyWb3_Hn4ImDa9qEVMeSXyNPi8DlmaTieTpMc7eX6atF0A8/s1600/IMG_5673.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22uF_kE7LPa5uLBqZQUTdF72XIZvwz9LOPN_z0o6t2Qs_ReXhVhAfYFJwI3mUczXFsPPh-dqxBwoblJEq0ZePbu2fxT9VAyWb3_Hn4ImDa9qEVMeSXyNPi8DlmaTieTpMc7eX6atF0A8/s2000/IMG_5673.jpeg" width="640" /></a></div>
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<b>Step 3 ~</b></div>
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<b>* </b>Take a clean, dry, glass jar. Transfer the <b>Italian</b> <b>Gremolata / Zesty Italian Herb Sauce</b> into the glass jar using a clean dry spoon. Place the lid tightly. Refrigerate immediately. This sauce remains without spoiling in the refrigerator up to a week.</div>
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<span style="font-size: large;"><b>Recipe Reference ~ <a href="https://www.feastingathome.com/">Feasting At Home</a></b></span></div>
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<span style="font-size: large;"><b>Other References ~ <a href="https://www.wikipedia.org/">Wikipedia</a> </b></span><br />
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<span style="font-size: large;"><b style="font-family: "times new roman";">Would Love To Hear From You. Do Leave Your Valuable Feedback In The Comments Below. If You Have Tried This Recipe Please Let Me Know How It Turned Out. If You Have Any Queries Regarding This Or Any Other Recipe In My Blog, Please Feel Free To Leave A Comment Here Or Email Me At piyalimutha@gmail.com . For The Latest Updates Of My Blog And Loads Of Food Stories Stay Tuned To My Facebook, Twitter, Instagram, Pinterest, Flipboard Accounts. Let The Food Adventure Continue In Your Kitchen...</b></span></div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com2tag:blogger.com,1999:blog-1651777397613067312.post-28249522369071340252019-06-24T02:30:00.000-07:002019-09-20T14:10:26.491-07:00Doi Begun Recipe / Bengali Style Aubergines / Egg Plants In Yogurt Sauce ~ My Bong Konnection<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Doi Begun </b>(pronounced Do~ee Bay~goon) is the Bengali way of expressing the love affair between Begun or Aubergines or Egg Plants with Doi or Yogurt. This dish has seen multitudes of festivities in both the Chowdhury (My Paternal Side of the family) and Dutta Gupta (My Maternal Side of the family) families. Having journeyed through generations, the <b>Doi Begun </b>has etched a mark of decadency in my family's refined culinary appetite. Creating <b>Doi Begun </b>therefore for me is a true pleasure, a sort of food nirvana. Not only do my fingers dance through the <b><a href="https://mytrystwithfoodandtravel.blogspot.com/2016/08/bhaja-moshla-recipe-bengali-dry-roasted.html">Bhaja Moshla</a> </b>, the sapphire kissed turmeric powder and the crimson tinted red chilli powder to the music from the foot tapping mustard in the nearby frying pan, but also my mind traverses to those many meals where amidst laughter and chatter the <b>Doi Begun</b> was served to the family.</div>
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This is a simple dish but I have never deviated from the process that I learnt from my mother while making this dish. This brings me to a very interesting discussion which was brought to the forefront by a group of Blogger friends on Instagram when they came up with the hash tag It's Process Over Product. For me the process which leads to the finale or product or dish in my case is of utmost importance. My cooking mainly comprises heirloom, traditional recipes and till date I have never adopted a shortcut to arrive at the final product. If the process required me to go through gruelling tedious steps, I did. For example whenever I make the <b>Iconic <a href="https://mytrystwithfoodandtravel.blogspot.com/2018/12/dal-bukhara-recipe-iconic-black-gram.html">Dal Bukhara</a> </b>I simmer the lentils all night in low flame and have never cooked it in any other way. The original process says the Lentils have to be simmered in a particular temperature for at least 10 ~ 12 hours, so that's it, I have followed this process every single time.</div>
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This is not very practical in today's fast pace world, but for me the process is very important and I will only make <b><a href="https://mytrystwithfoodandtravel.blogspot.com/2018/12/dal-bukhara-recipe-iconic-black-gram.html">Dal Bukhara</a> </b>when I can spare that much time. Compromising over a process no matter how long, intricate or trying it might be is not my approach to cooking. For me my kitchen is my alter and spending time in the kitchen is rejuvenating for me. So I go through each and every steps of the process patiently, with love and attention, never adopting any short cuts to arrive at the final product. Having said this there are days when professional and personal commitments do cut short my time in the kitchen. I plan in advance meticulously for those days and keep everything in hand so that I do not lose time following the original process.</div>
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For example in <b>Doi Begun </b>my family recipe calls for homemade <b><a href="https://mytrystwithfoodandtravel.blogspot.com/2016/08/bhaja-moshla-recipe-bengali-dry-roasted.html">Bhaja Moshla</a> </b>I have to ensure that I have a bottle of homemade <b><a href="https://mytrystwithfoodandtravel.blogspot.com/2016/08/bhaja-moshla-recipe-bengali-dry-roasted.html">Bhaja Moshla</a> </b>so that I can save on that extra time pounding away to make this. I do completely agree that following the process to the T every single day to make elaborate process dishes is not possible. That's why I would never approach such a dish if time is a constraint. There are multiple traditional dishes which can be fired up in a jiffy. I stick to these on weekdays and go to the time taking ones on weekends. To sum it up for me I become restless if I adopt shortcut processes to arrive to the final product. I haven't cooked in any other way and plan to continue like this.</div>
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Lets<b> </b>now have a look at the ingredients and process to make <b>Doi Begun</b></div>
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<b><span style="font-size: x-large;">Doi Begun Recipe / Bengali Style Aubergines / Egg Plants In Yogurt Sauce Recipe ~</span></b></h2>
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<b><span style="font-size: large;">Author ~ Piyali Sekhar Mutha</span></b></div>
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<b><span style="font-size: large;">Serves ~ 4</span></b></div>
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<b><span style="font-size: large;">Cuisine ~ Bengali / Indian</span></b></div>
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<b><span style="font-size: large;">Type ~ Curry / Main Course Dish</span></b></div>
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<b><span style="font-size: large;">Time ~ 15 minutes preparation and assembling + 15 minutes cooking</span></b></div>
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<b><span style="font-size: large;">Ingredients ~</span></b></div>
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<span style="font-size: large;"><b>2 Large Begun / Baingan / Aubergines / Egg plants, cut into roundels of approximately 1 inch thickness. You should have around 16 roundels of 1 inch thickness.</b></span></div>
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<b><span style="font-size: large;">1 Tsp Red Chilli Powder</span></b></div>
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<b><span style="font-size: large;">1 Tsp Turmeric Powder</span></b></div>
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<span style="font-size: large;"><b>1 Tsp Salt</b></span></div>
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<span style="font-size: large;"><b>500 Ml Oil for frying the Begun</b></span></div>
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<span style="font-size: large;"><b>For the Yogurt Sauce</b></span></div>
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<span style="font-size: large;"><b>1 Cup (250 Gms) Doi / Dahi / Yogurt /Curd</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Sugar</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Salt</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp <a href="https://mytrystwithfoodandtravel.blogspot.com/2016/08/bhaja-moshla-recipe-bengali-dry-roasted.html">Bhaja Moshla </a> (<-- Click on Bhaja Moshla for the recipe)</b></span></div>
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<span style="font-size: large;"><b>For Tempering</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Oil</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Mustard Seeds</b></span></div>
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<span style="font-size: large;"><b>5 ~ 6 Dry Red Chillies</b></span></div>
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<span style="font-size: large;"><b>1 Sprig Curry Leaves</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Bhaja Moshla to sprinkle on top while assembling</b></span></div>
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<b><span style="font-size: large;">Cook Doi Begun With Piyali In Easy Steps ~</span></b></h2>
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<b><span style="font-size: large;">To Fry the Begun ~</span></b></div>
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<b>*</b><b style="font-size: x-large;"> </b>Wash the <b>Begun</b> thoroughly. Cut the <b>Begun</b> into roundels having thickness of approximately 1 inch. Transfer to a large bowl.</div>
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<b>*</b> Sprinkle salt, turmeric powder, red chilli powder over the <b>Begun</b> in the bowl. Rub the spices and salt nicely coating each roundel of begun with it.</div>
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<span style="color: red;"><b>Note ~ Do not cut the Begun in advance. Only cut them when you are ready to fry. leaving the begun for long time will make them limp, which is not desirable.</b></span></div>
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<b>* </b>Before starting the process of cutting the <b>Begun </b>pour the oil in a wok / kadai / frying pan and let it become hot. Now slowly and carefully drop a <b>Begun </b>into the hot oil. </div>
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<span style="color: red;"><b>Note ~ You can also place a roundel of Begun on a perforated spoon and place the spoon into the hot oil, allowing the Begun to swim into it. This way you protect yourself from any hot oil splashing onto your hands.</b></span></div>
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<b>*</b> Fry the <b>Begun </b>till golden on both sides. Remove onto a paper kitchen towel and let it soak the excess oil.</div>
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<span style="font-size: large;"><b>For the Doi / Yogurt Sauce ~</b></span></div>
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<b>* </b>Take the <b>Doi </b>in a large bowl. Using a for or whisk, whisk it to a smooth flowy consistency. </div>
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<b>* </b>Add sugar, salt, <b>Bhaja Moshla</b>. Using a spoon mix everything nicely. Keep aside.</div>
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<span style="font-size: large;"><b>For the Tempering ~</b></span></div>
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<b>*</b> In a tempering pan / small frying pan add oil. When hot add the red chillies, mustard. When the mustard cradles, add curry leaves and fry for 15 seconds. Remove from flame and keep aside.</div>
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<span style="font-size: large;"><b>Assembling Doi Begun ~</b></span></div>
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<b>*</b> Now that all the elements of this dish is ready, take the serving dish and place all the fried <b>Begun </b>roundels on it.</div>
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<b>* </b>Pour the tempering into the yogurt and mix it gently.</div>
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<b>* </b>Pour this yogurt over the <b>Begun </b>on your serving plate.</div>
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<b>* </b>Finally sprinkle <b>Bhaja Moshla </b>over the dish. <b>Doi Begun </b>is ready to serve.</div>
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<span style="color: red;"><span style="caret-color: rgb(255, 0, 0);"><b>Note ~ Do not heat the left over Doi Begun or microwave it when you serve it the next day. Either serve it cold or place the bowl in a steamer or use the double boiler technique that you use to melt chocolate to warm it up, else the yogurt will curdle which is not desirable.</b></span></span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b>Doi Begun is generally served with Luchi / Deep fried Puffed Indian breads OR Porota / Griddle fried Indian Bread OR any bread of your choice. It is a simple dish to make but tastes like a million dollars. You will love this dish. Make it and you will be glad that you got hold of this decadent Bengali Dish.</b></span><br />
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<span style="caret-color: rgb(255, 0, 0);"><b style="font-family: "times new roman";">Would Love To Hear From You. Do Leave Your Valuable Feedback In The Comments Below. If You Have Tried This Recipe Please Let Me Know How It Turned Out. If You Have Any Queries Regarding This Or Any Other Recipe In My Blog, Please Feel Free To Leave A Comment Here Or Email Me At piyalimutha@gmail.com . For The Latest Updates Of My Blog And Loads Of Food Stories Stay Tuned To My Facebook, Twitter, Instagram, Pinterest, Flipboard Accounts. Let The Food Adventure Continue In Your Kitchen...</b></span></div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com3tag:blogger.com,1999:blog-1651777397613067312.post-16275849836564719722019-05-23T06:44:00.002-07:002019-08-24T11:19:44.459-07:00Palak Paneer Dum Biryani Recipe / Cottage Cheese In Silky Spinach Gravy Layered In Between Basmati Rice Cooked On Dum ~ Go Green With My Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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Palak Paneer Biryani / Soft Pillowy Pristine Cubes of Cottage Cheese cooked in a creamy silky Spinach Gravy, then layered between whole spices perfumed basmati rice and another layer of saffron infused rice, cooked sealed in an earthen pot on Dum (in it's own steam). Continuing my series with the hashtag #GoGreenWithMyRecipes </div>
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<span style="font-size: x-large;">Palak Paneer Dum Biryani Recipe ~</span></h2>
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<span style="font-size: large;"><b>Serves</b> ~ 4</span></div>
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<span style="font-size: large;"><b>Ingredients ~ </b></span></div>
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<span style="font-size: large;"><b>For Palak Paneer ~</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Oil</b></span></div>
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<span style="font-size: large;"><b>500 Gms Malai Paneer / Cottage Cheese, cut into cubes </b></span></div>
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<span style="font-size: large;"><b>200 Gms Baby Spinach</b></span></div>
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<span style="font-size: large;"><b>1 Onion, diced </b></span></div>
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<span style="font-size: large;"><b>1 1/2 Inch Ginger piece, diced finely</b></span></div>
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<span style="font-size: large;"><b>1 Tomato, finely diced</b></span></div>
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<span style="font-size: large;"><b>10 Almonds</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Red Chilli Powder</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Cumin Powder</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Coriander Powder</b></span></div>
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<span style="font-size: large;"><b>1 1/2 Tbsp Garam Masala Powder</b></span></div>
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<span style="font-size: large;"><b>150 Gms Fresh Cream</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Butter</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Cumin seeds</b></span></div>
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<b><span style="font-size: large;">6 Cloves Garlic, grated</span></b></div>
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<span style="font-size: large;"><b>1 Cup Ice Cubes</b></span></div>
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<span style="font-size: large;"><b>For the Rice ~</b></span></div>
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<span style="font-size: large;"><b>1 1/2 Cup Basmati Rice</b></span></div>
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<span style="font-size: large;"><b>2 Inch Cinnamon Stick</b></span></div>
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<span style="font-size: large;"><b>1 Black Cardamom</b></span></div>
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<span style="font-size: large;"><b>4 Green Cardamom</b></span></div>
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<span style="font-size: large;"><b>4 Cloves</b></span></div>
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<span style="font-size: large;"><b>2 Strands Mace / Jaitri</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Clarified Butter</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Salt</b></span></div>
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<span style="font-size: large;"><b>Few Strands Saffron crushed and boiled in 1/4th Cup Water or Milk</b></span></div>
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<span style="font-size: large;"><b>For the Layering ~</b></span></div>
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<span style="font-size: large;"><b>1 Onion, Sliced finely, deep fried / Birista</b></span></div>
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<span style="font-size: large;"><b>10 Almonds</b></span></div>
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<span style="font-size: large;"><b>Few Baby Spinach Leaves</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Clarified Butter / Ghee</b></span></div>
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<span style="font-size: large;"><b>Oil to deep fry </b></span></div>
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<b><span style="font-size: x-large;">Let's Cook Palak Paneer Dum Biryani In Easy Steps~</span></b></h2>
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<span style="font-size: large;"><b>For the Palak Paneer ~</b></span></div>
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<span style="font-size: large;"><b>Step 1 ~</b></span></div>
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<b>* </b>Take a large bowl. Add warm water to it. Add 1 Tbsp salt. Throw in the Paneer Cubes. Keep aside.</div>
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<span style="font-size: large;"><b>Step 2 ~</b></span></div>
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In a pan take oil, throw in the Ginger, fry for 1 minute, throw in the onions, fry till golden brown.</div>
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<b>* </b>Add Red Chilli Powder, Cumin Powder, Coriander Powder. Sautés for a minute.</div>
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<b>* </b>Throw in the Tomatoes now, add salt and cook till soft. Remove the pan from the burner. Cool the contents of the pan.</div>
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<span style="font-size: large;"><b>Step 3 ~</b></span></div>
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<b>* </b>Transfer the contents of the pan in a food processor or grinder. Add Almonds. </div>
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<b>* </b>Whizz the contents to a fine paste.</div>
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<b>* </b>Transfer the contents back to the pan. Simmer till oil leaves the sides of the pan.</div>
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<span style="font-size: large;"><b>Step 4 ~</b></span></div>
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<b>* </b>While the gravy is simmering, wash the baby Spinach leaves thoroughly.</div>
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<b>* </b>In a pan bring water to a rolling Boil. Throw in the Spinach leaves. Cook for 2 minutes.</div>
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<b>* </b>Immediately drain the water out by transferring the cooked Spinach leaves into a perforated colander. As soon as the water drains out, transfer the Spinach leaves into another bowl containing ice cubes. Leave the Spinach leaves there, so that they stop cooking and retain their gorgeous colour.</div>
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<b>* </b>As soon as the spinach leaves cool down transfer drain out the excess water, transfer into a food processor or grinder and whizz into a fine runny paste. Keep aside.</div>
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<span style="font-size: large;"><b>Step 5 ~</b></span></div>
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<b>* </b>Add Garam Masala powder to the gravy simmering in the pan. Check for seasoning and add salt if required. </div>
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<b>* </b>Now add the Spinach Puree. Stir. Add the Paneer cubes forking them out of the warm saline water. Soaking the Paneer in warm saline water makes them soft and seasoned. Mix everything nicely.</div>
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<b>* </b>Finally add the Fresh Cream and mix well. Remove the pan from the burner. Do not cook for long as the spinach will lose its colour. Spinach is a delicate leaf, so do not overcook. Keep aside.</div>
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<span style="font-size: large;"><b>To Cook the Rice ~</b></span></div>
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<span style="font-size: large;"><b>Step 6 ~</b></span></div>
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<b>* </b>Soak the Basmati Rice in water after washing thoroughly for at least half an hour.</div>
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<b>* </b>Take a large pan. Fill it to the water almost 1 inch below the brim. Throw in the Cinnamon, Black and Green Cardamom, Clove, Mace, Salt, Clarified Butter. Bring to a rolling boil.</div>
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<b>* </b>Add the rice after draining out all the water the rice was soaking in.</div>
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<b>* </b>Cook the rice uncovered till 70% done. </div>
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<b>* </b>Drain the water out by transferring the 70% cooked rice into a perforated colander. Leave it there for 1 minute not more.</div>
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<b>* </b>Transfer the rice to a large plate. Spread it out so that the rice cools down and stops cooking. Handle the rice delicately or else it will break.</div>
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<b>*</b> Remove the whole spices.</div>
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<b>*</b> To a small portion of the Rice add Saffron water / Saffron Milk.</div>
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<b><span style="font-size: large;">To Do the Layering ~</span></b></div>
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<b>*</b> Take a large pot or Dekchi (Flat bottomed pot). Add Clarified Butter/Ghee.</div>
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<b>* </b>Spread out the white Rice making a layer of it. Sprinkle some deep fried onion sli<b>*</b>ces, deep-fried blanched Almond.</div>
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<b>* </b>Next layer out the Palak Paneer over the bed of white rice.</div>
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<b>* </b>Finally make a layer of the saffron tinted rice over the Spinach Cottage Cheese Gravy Layer. Garnish the topmost layer with Deep fried sliced Onions, deep fried almonds and deep fried Spinach leaves.</div>
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<b>*</b> Cover with an aluminium foil. Put the Lid of the pot over the aluminium foil.</div>
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<b>* </b>Cook on High for 2 minutes. Simmer to the lowest and cook for 10 minutes.</div>
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Your <b>Palak Paneer Dum Biryani </b>is ready to serve.</div>
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Serve with Raita (Yogurt Dip) of your choice and <b>Pyaaz Ka Salan</b>. Get the Recipe by clicking here <b>----> <span style="font-size: large;"><a href="https://mytrystwithfoodandtravel.blogspot.com/2017/11/pyaaz-ka-salan-recipe-restaurant-style.html">Pyaaz Ka Salan</a></span></b></div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com0tag:blogger.com,1999:blog-1651777397613067312.post-80501126757239942652019-04-12T01:01:00.001-07:002019-04-12T05:23:18.352-07:00Samvat Ke Chawal Ki Kheer / Samo Ke Chawal Ki Kheer / Barnyard Millet Sweet Pudding ~ Gluten Free Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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The Sun here in <b>My Dubai</b> decided to take an off day today. Everybody needs a break so the Sun also took one, started playing hide and seek with the pristine white fluffs dotting the sleepy sky. The sky is just as sleepy as me, just like me peeping through half closed eyes. Why days like these bring those holiday like thoughts dancing into my brain, I never understand. Why my entire being refuses to budge from the feather soft quilt as a tug of war ensues in my half awake mind. To get out or not to get out of bed. Ultimately inspire of the ensuing tug of war I will get out of bed as is inevitable from the past experiences and as always "to get out of be" will emerge as the winner.</div>
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Not that I wouldn't give a bagful of gold nuggets if I could to get back to that warm and snugly bed of mine, but once my feet carries me out to the nearest window, which opens to a breeze with a drop of chill, which caresses my face slowly moving my strands of hair off my brows, magic happens and I wake up to this beautiful blessing called life.<br />
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This dish that I am sharing with you today is called <b>Samvat or Samo Ke Chawal Ki Kheer</b>. Here Samvat or Samo stands for Barnyard millet which is cooked using milk which has been reduced, sugar, condensed milk, then perfumed with green cardamoms and finished off with a shower of nuts. The <b>Samvat Ke Chawal Ki Kheer or Barnyard Millet Sweet Pudding</b> is gluten free dessert and is mostly prepared during festivals like the Spring or Chaitra Navratri when many of us fast from sunrise to sunset abstaining from eating food or drinking water for nine days. After sunset when we break our fast, we eat dishes which are gluten free and made from a restricted list of ingredients. Along with a spiritual cleansing these nine days also help in the cleansing of our body with a gluten free, very simple, local, seasonal, homemade food. <b>Samv</b><b>at / Samo Ke Chawal Ki Kheer Or Barnyard Millet Sweet Pudding </b>is one such simple, gluten free and very tasty dessert. You can prepare it very quickly and when you serve it everyone will love this creamy, yummy, light on the tummy, utterly delicious dessert.</div>
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<h2 style="text-align: justify;">
<span style="font-size: x-large;">Samvat Ke Chawal Ki Kheer / Samo Ke Chawal Ki Kheer / Barnyard Millet Sweet Pudding ~ Gluten Free Recipes</span></h2>
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<span style="font-size: large;"><b>Author ~ Piyali Sekhar Mutha</b></span></div>
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<span style="font-size: large;"><b>Serves ~ 8</b></span></div>
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<span style="font-size: large;"><b>Cuisine ~ Indian</b></span></div>
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<span style="font-size: large;"><b>Type ~ Dessert / Sweet Dish</b></span></div>
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<span style="font-size: large;"><b>Time ~ 5 Mins Preparation + 25 Mins Cooking + 1 Hour Soaking Time </b></span></div>
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<span style="font-size: large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: large;"><b>400 Ml Condensed Milk</b></span></div>
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<span style="font-size: large;"><b>1/2 Cup Samvat / Samo Ke Chawal / Barnyard Millet</b></span></div>
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<span style="font-size: large;"><b>6 Pods Green Cardamom</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Almond Slivers</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Pistachios finely chopped</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Rose Water (optional)</b></span></div>
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<span style="font-size: large;"><b>1 Cup Water</b></span></div>
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<b><span style="font-size: x-large;">Let's Make </span></b><span style="font-size: x-large;"><b>Samvat Ke Chawal Ki Kheer / Samo Ke Chawal Ki Kheer / Barnyard Millet Sweet Pudding In Easy Steps ~</b></span></h2>
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<b>1) </b>Take <b>Samvat / Samo Ke Chawal / Barnyard Millet </b>in a bowl. Add 1 Cup Water. Leave it covered and soaking in water for at least one hour.<br />
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<b>2) </b>Pour the Milk in a large pan. Bring the milk to a rolling boil and simmer for 10 minutes.</div>
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<b>3) </b>Add Sugar to the milk. Stir well. Increase the flame and stir for a minute or two till the Sugar dissolves.</div>
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<b>4) </b>The <b>Samvat / Samo Ke Chawal / Barnyard Millet </b>will soak some of the water, drain the remaining water. Add <b>Samvat / Samo Ke Chawal / Barnyard Millet</b>. Mix well.</div>
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<b>5) </b>Add Rose Water and stir (optional).</div>
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<b>6) </b>Simmer, cover and cook for 10 minutes. Note that the <b>Samvat </b>should dissolve on your tongue at this point. Then you know your <b>kheer/ pudding </b>is ready. It should not feel grainy. If it does, cover and simmer for another 5 minutes.</div>
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<b>7) </b>Grind the green cardamoms to a powder using mortar and pestle. Sprinkle cardamom powder into the<b> kheer/pudding</b>. Garnish with nuts. </div>
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<b>8) Samvat / Samo ke Chawal ki Kheer Or Barnyard Millet Gluten free Pudding </b>is ready to serve. It's consistency should be thick and flowy but not runny.</div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com0tag:blogger.com,1999:blog-1651777397613067312.post-90978456398781702982019-04-03T06:44:00.001-07:002019-04-03T06:44:46.017-07:00Murg Palak Ke Korma Kebab Recipe / Kebabs Made With Chicken Korma And Spinach ~ My Fab Kebab Series<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpaA-K1KQcPwwjVcIztyT4AtGB4hVpnP6zEvMsvrNp9sQJeHFK2kkk3qW2IIX24SU1-ILr_9ifTwJCwy5yb-3GVrBj919ig4xPUA9cm3qUd71DLiA7SjRGbUzG5q-ULYzyxzWcTg-6Fs/s1600/EE504692-FC17-4A07-B30D-5EDD1FB7893A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="1400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpaA-K1KQcPwwjVcIztyT4AtGB4hVpnP6zEvMsvrNp9sQJeHFK2kkk3qW2IIX24SU1-ILr_9ifTwJCwy5yb-3GVrBj919ig4xPUA9cm3qUd71DLiA7SjRGbUzG5q-ULYzyxzWcTg-6Fs/s2000/EE504692-FC17-4A07-B30D-5EDD1FB7893A.jpeg" width="867" /></a></div>
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The word <b>Kebab</b> has Turkish and Arabic origin. However food historians have put forth the existence of something similar to Kebabs in Ancient India. "the <b>Manasolassa</b>, a Sanskrit composition from the 11 th century, talks about <b>Bhaditrakam</b>, a dish made by cutting lamb or goat into small pieces, stringing the pieces on iron skewers and cooking them on hot coals."( <a href="https://www.hindustantimes.com/brunch/india-s-kebab-connection/story-dxncYhCjtrzsdwszyaQtQM.html">This is an extract from the article India's Kebab Connection by Air Sangvi </a>) . Having said that when the Arabs and Turks came to India they did bring with them their famous <b>Kebabs</b>, which in time imbibed the Indian spices and took the shape of the <b>Kebabs </b>we savour today. <b>My Fab Kebabs Series</b> is an ode to this wonderful dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRNZumNpOr0KEYkqVr3Wvc-1PqBar59PkxiqC6NY_CifZQMKAwYdmVfJHUfycnowem005g8Ekqsq7C15WEjxtSekKhmCvRDGTAcgVVoTsRaJm684vu1EVrGhWWkf8H3T4dqiYm5dzHLo/s1600/399269A9-0299-45CD-ACEC-0CC6834CF5BA.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="1400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRNZumNpOr0KEYkqVr3Wvc-1PqBar59PkxiqC6NY_CifZQMKAwYdmVfJHUfycnowem005g8Ekqsq7C15WEjxtSekKhmCvRDGTAcgVVoTsRaJm684vu1EVrGhWWkf8H3T4dqiYm5dzHLo/s2000/399269A9-0299-45CD-ACEC-0CC6834CF5BA.jpeg" width="867" /></a></div>
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It's been years that Mr. S has only <b>Kebabs</b> for dinner with a salad. So I have been making different types of <b>Kebabs</b> to not let monotony seep in at any point of time. My <b>kebabs</b> are both vegetarian and non ~ vegetarian, with recipes ranging from traditional to modern day <b>Kebabs</b>. Since none of the <b>Kebabs </b>I make are deep fried, my <b>Kebabs </b>are<b> </b>perfect for<b> </b>guilt free snacking. Also I try to load up my <b>Kebabs</b> with veggies and greens which many a times makes fussy vegetable eaters get their needed dose of vegetables. Most importantly they make a great dinner option of being light yet filling and when eaten with a salad or chutney or dip my <b>Kebabs </b>are loaded with flavour and yumminess.</div>
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Today I am sharing with you a <b>Kebab </b>which can be made with literally any left over chicken curry. I made these <b>Kebabs</b> with left over <b>Chicken Korma</b>, then added loads of finely chopped spinach to it to incorporate the green element in it and voila you have a unique combination, decadent tasting guilt free <b>Kebab </b>ready to eat. However I made my <b>Murg Palak Ke Korma Kebab / Kebabs Made With Chicken Korma And Spinach </b>not with left over Chicken Korma but with Chicken Korma made right from scratch. Also another idea is to make fresh Chicken Korma and turn half of it into <b>Murg Palak Ke Korma Kebab </b>and eat the other half just as a K<b>orma Curry</b>. The possibilities are numerous, the choice is totally yours.</div>
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This is a simple dish and even if you make the <b>Murg Palak Ke Korma Kebab </b>from scratch it is simple and you can finish making it in hardly any time. You can use store bought Korma Masala or make your own Korma masala with my recipe given below. One last thing, this <b>Murg Palak Ke Korma Kebab </b>makes for very tasty lunch box or tiffin box food too. These <b>Kebabs </b>can be made well in advance and stored wrapped in aluminium foil, refrigerated, unto a week. I have not yet tried to freeze them for longer use. But if I do I will surely share the method here. So let's get straight to making this easy peasy <b>Kebab </b>dish in simple steps.</div>
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<span style="font-size: x-large;">Murg Palak Ke Korma Kebab Recipe / Kebabs Made With Chicken Korma And Spinach ~ My Fab Kebab Series ~</span></h2>
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<span style="font-size: large;"><b>Author ~ Piyali Mutha</b></span></div>
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<span style="font-size: large;"><b>Recipe Referance ~ <a href="https://food.ndtv.com/recipe-murg-palak-ke-korma-kebab-180218">Food.NDTV.Com</a> , <a href="https://www.shanfoods.com/">Shan Foods</a></b></span></div>
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<span style="font-size: large;"><b>Yields ~ 8 ~ 10 medium sized Kebabs</b></span></div>
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<span style="font-size: large;"><b>Cuisine ~ Indian</b></span></div>
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<span style="font-size: large;"><b>Type ~ Appetizers / Starters / Snacks</b></span></div>
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<span style="font-size: large;"><b>Time ~ 15 mins preparation + 45 mins cooking if made from scratch. 15 mins preparation + 15 mins cooking if made from left over Chicken korma.</b></span></div>
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<span style="font-size: large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: large;"><b>For Korma Masala Powder ~ (Makes 50 Gm approximately Korma Masala Powder) </b></span></div>
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<span style="font-size: large;"><b>6 Dry Red Chillies</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Coriander Seeds</b></span></div>
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<span style="font-size: large;"><b>1 1/2 Inch Cinnamon Stick</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Fennel Seeds</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Cumin Seeds</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Musk Melon Seeds / Magaj Manji</b></span></div>
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<span style="font-size: large;"><b>2 Bay Leaves</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Black Pepper Corns</b></span></div>
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<span style="font-size: large;"><b>4 Green Cardamom Pods</b></span></div>
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<span style="font-size: large;"><b>6 Cloves</b></span></div>
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<span style="font-size: large;"><b>For Kebabs ~</b></span></div>
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<span style="font-size: large;"><b>500 ~ 600 Gms Chicken, Boneless, Cut into cubes, preferably from chicken leg area</b></span></div>
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<span style="font-size: large;"><b>1/2 Cup Yogurt</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Garlic, fresh, finely grated</b></span></div>
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<b><span style="font-size: large;">2 Tbsp</span></b><span style="font-size: large;"><b> Korma Masala Powder</b></span></div>
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<span style="font-size: large;"><b>Salt</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Oil</b></span></div>
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<span style="font-size: large;"><b>1 Large Onion, finely sliced</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Ginger, finely chopped</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Fresh Cream (optional)</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Almond Paste (optional)</b></span></div>
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<span style="font-size: large;"><b>1 Egg, whole</b></span></div>
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<span style="font-size: large;"><b>1 Cup(tightly packed) Spinach, finely chopped</b></span></div>
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<span style="font-size: large;"><b>2 ~ 3 Tbsp Oil for frying Kebabs</b></span></div>
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<b><span style="font-size: x-large;">Let's Make </span></b><span style="font-size: x-large;">Murg Palak Ke Korma Kebab Recipe / Kebabs Made With Chicken Korma And Spinach ~ In Easy Steps...</span></h2>
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<span style="font-size: large;"><b>Korma Masala Powder ~</b></span></div>
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<b>1) </b>Dry<b> </b>Roast all ingredients under the heading " For Korma Masala Powder " in a pan till fragrant. Cool and grind into a fine powder using a grinder. Cool and transfer the contents into an air tight container. Store in a cool dry place.</div>
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<b> <span style="font-size: large;">Kebabs ~</span></b></div>
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<b>1) </b>In a large bowl add yogurt, korma masala powder, grated garlic, salt. Mix everything well. Your marinade is ready. Add the Chicken pieces. Massage each piece with marinade nicely. Cover the bowl and leave the Chicken to marinate for at least 1 hour.</div>
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<b>2) </b>In a large pan add 2 Tbsp Oil. When hot throw in the thinly sliced onions. Fry till golden brown.</div>
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<b>3) </b>Now throw<b> </b>in the finely chopped ginger, followed by the marinated chicken pieces along with the marinade.</div>
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<b>4) </b>Mix everything very nicely.</div>
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<b>5) </b>Cover and cook till chicken is fully cooked and there is no moisture left in the pan. Remove the pan from the stove.</div>
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<b>6) </b>Shred the chicken with your spatula. Add Fresh Cream and Almond Paste (optional).</div>
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<b>7) </b>Cool and transfer into a food processor or grinder. Add whole egg. </div>
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<b>8) </b>Whizz to a coarse dry paste. Transfer into a bowl.</div>
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<b>9) </b>Add finely chopped spinach.</div>
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<b>10) </b>Mix everything into a soft dough.</div>
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<b>11) </b>Shape into medium sized patties.</div>
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<b>12) </b>Shallow fry the Kebabs till golden brown on both sides.</div>
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<b>13) </b>Transfer into plate, serve with onion rings, green chillies, mint dip or tamarind dip.</div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com0tag:blogger.com,1999:blog-1651777397613067312.post-74664960961701724202019-03-26T23:22:00.001-07:002019-03-26T23:22:47.717-07:00Angoori Kofte Recipe / Shahjahani Angoori Kofte Recipe / Angoori Kofta Curry Recipe ~ Bygone Era Indian Cuisine<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBTxJNVh2ERtj7Z9hUZB7ot9KPsN2kAIpQVqkQ_gOdvJM0sDHXXqSscKpLkMvI5OAswNHZgZSA3dPQeOI6bLh-M_MZw852Z8NnOJmckAK2R8YrccvMFQwJVW9kSoA_XyXRrERcVxy_UM/s1600/2F658DF7-F8E1-4236-B2CE-A4D99310F178.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="1400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBTxJNVh2ERtj7Z9hUZB7ot9KPsN2kAIpQVqkQ_gOdvJM0sDHXXqSscKpLkMvI5OAswNHZgZSA3dPQeOI6bLh-M_MZw852Z8NnOJmckAK2R8YrccvMFQwJVW9kSoA_XyXRrERcVxy_UM/s2000/2F658DF7-F8E1-4236-B2CE-A4D99310F178.jpeg" width="867" /></a></div>
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Starting the <b>Bygone Era Indian Cuisine </b>Series with this post. I am curating 10 recipes from an era of India when every dish cooked was a labour of love, was literally considered an artist's masterpiece and the chef was no less than an artist. Indian cuisine was richly influenced by the invaders from the Mughals to the Portuguese to the British who came to this country, bringing in their entourage of cooks with them, who then interwove themselves with the already existing rich culinary heritage of India and created dishes which were not only a visual delight but took the taste buds on a ride to flavour Utopia. In this post I share with you a dish which was cooked in the Royal kitchens of Emperor Shah Jahan, the fifth Mughal Rular, whose reign spanned from 1628 ~ 1658. Dear Readers presenting the <b>Shahjahani Angoori Kofte or simply Angoori Kofte</b> to you.</div>
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When I tasted these dishes I instantly knew that I had laid my hands on a treasure trove. I am fortunate these almost lost recipes and will share the same with you in my subsequent posts in the 10 post series on the <b>Bygone Era Indian Cuisine</b>. Dear readers no matter in which part of the world you are you can cook these dishes and traverse through bits of Indian History through it's exceptional cuisine. So let's get the ball rolling with a Regal looking, colourful vegetarian dish called <b>Angoori Kofte</b>. <b>Angoori Kofte</b> is a unique mix of vegetabkes, herbs, milk products, exotic spices etc. which are combined and shaped like a grape or Kofta which is served on a bed of a Supremely creamy, rich, royal gravy. Angoori means like a grape as these Koftas are shaped almost to resemble a grape or angoor and had the similar green colour as that of grapes hence the name.</div>
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The <b>Angoori Kofte </b>is nothing like any of the Kofta curries that you have tasted till date. If you don't believe me then please try this recipe and you will be happy that I told you about this dish. I have followed the original recipe without making any change. The only change I made was to replace the poppy seeds paste with melon seeds & cashewnut paste as poppy seeds are banned here.</div>
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<span style="font-size: x-large;">Angoori Kofte Recipe / Angoori Kofta Curry Recipe ~</span></h2>
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<span style="font-size: large;"><b>Author ~ Piyali Sekhar Mutha</b></span></div>
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<span style="font-size: large;"><b>Serves ~ 4 (Makes around 16 ~ 18 Angoori Kofte)</b></span></div>
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<span style="font-size: large;"><b>Cuisine ~ Indian, Mughlai, Mughal</b></span></div>
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<span style="font-size: large;"><b>Type ~ Curry, Vegetable Ball Curry, Main Course</b></span></div>
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<span style="font-size: large;"><b>Time ~ 30 minutes preparation + 30 minutes cooking</b></span></div>
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<span style="font-size: large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: large;"><b>For the Angoori Kofte </b></span></div>
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<span style="font-size: large;"><b>1 Cup Grated Bottle Gourd / Louki, blanched & water squeezed out totally</b></span></div>
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<span style="font-size: large;"><b>1/ 4 th Cup Milk Solids / Khoya, crumbled</b></span></div>
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<span style="font-size: large;"><b>1/2 Cup Cottage Cheese / Paneer, crumbled</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Green Chilies, finely chopped</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Ginger, finely chopped</b></span></div>
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<span style="font-size: large;"><b>1/2 Tsp Green Cardamom Powder, Choti Elaichi Powder</b></span></div>
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<span style="font-size: large;"><b>1/2 Tsp Garam Masala Powder</b></span></div>
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<span style="font-size: large;"><b>1/4 th Tsp Yellow Chilli Powder</b></span></div>
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<span style="font-size: large;"><b>3 Tbsp Rosted Husked Split Chick Peas Powder / Bhuna Hua Chana Powder</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Thick Spinach Puree / Palak Paste ( Blanche the spinach, drain out all the water and make a thick paste)</b></span></div>
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<span style="font-size: large;"><b>Salt to taste</b></span></div>
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<span style="font-size: large;"><b>16 ~ 18 Whole Pistachios for stuffing the Angoori Kofte</b></span></div>
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<span style="font-size: large;"><b>Silver Foil / Chandi ka wraq to wrap half the Koftas in </b></span></div>
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<span style="font-size: large;"><b>Oil to Deep fry the Angoori Kofte</b></span></div>
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<span style="font-size: large;"><b>For the Shahi / Royal Gravy ~</b></span></div>
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<span style="font-size: large;"><b>3 ~ 4 Tbsp Oil</b></span></div>
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<span style="font-size: large;"><b>1 Large Pinch Fenugreek Seeds / Methi Dana</b></span></div>
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<span style="font-size: large;"><b>1/ 2 Cup Boiled Onion Paste, ( made from Boiling 1 large roughly sliced Onion, boilimg it covered with water till soft, then making into a paste. Do not discard the water, use it in the cooking.)</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Coriander Powder</b></span></div>
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<span style="font-size: large;"><b>1/4 th Tsp Turmeric Powder</b></span></div>
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<span style="font-size: large;"><b>1/2 Tsp Red Chilli Powder</b></span></div>
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<span style="font-size: large;"><b>1/4 th Tsp Yellow Chilli Powder</b></span></div>
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<span style="font-size: large;"><b>1/4 th Cup Tomato Puree</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Poppy Seeds Paste / Khus Khus Paste ( I replaced it with 2 Tbsp Melon Seeds (Magaj Manji) and Chashew nut paste)</b></span></div>
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<span style="font-size: large;"><b>4 Tbsp Almond Paste / Badam Paste</b></span></div>
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<span style="font-size: large;"><b>1/ 2 tsp Garam Masala Powder</b></span></div>
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<span style="font-size: large;"><b>1/4 th Tsp Green Cardamom Powder</b></span></div>
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<span style="font-size: large;"><b>3 ~ 4 Tbsp Fresh Cream</b></span></div>
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<span style="font-size: large;"><b>Salt to taste</b></span></div>
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<span style="font-size: large;"><b>Almond Slivers for garnishing</b></span></div>
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<span style="font-size: large;"><b>Let's Make </b>Angoori Kofte Recipe / Shahjahani Angoori Kofte Recipe / Angoori Kofta Curry Recipe In Easy Steps</span></h2>
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<span style="font-size: large;"><b>Angoori Kofte Making Procedure ~</b></span></div>
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<b>1) </b>Take a large mixing bowl. Add the first 11 ingredients that is upto Salt to taste from "For The Angoori Kofte" list of ingredients above.</div>
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<b>2) </b>Mix everything nicely to form a soft dough.</div>
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<b>3) </b>Divide the dough into equal parts. Take one piece of the dough, shape it like a ball, flatten itlike a disc and place a pistachio in it's center, just like the image below.</div>
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<b>4) </b> Now bring all the sides of the disc together, roll it between your palms and shape it like a cylinder or green long grape. <span style="color: red;">Please note the length of these Angoori Kofte should not be more than 2 inch.</span></div>
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<b>5) </b>This is how your Angoori Kofte should look just before frying.</div>
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<b>6) </b>Take a wok, fill it with oil. Deep fry the Kofte in it.</div>
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<b>7) </b>Special care should be taken to regulate the temperature of the oil. The oil should be neither very hot nor just warm. The idea is not to change the colour of the Angoori Kofte to brown but to fry it well with a light golden brown tinge. Drain the Angoori kofte and place it on a kitchen napkin to remove any excess oil. Wrap some of the Angoori kofte in silver foil.</div>
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<span style="font-size: large;"><b>Gravy Making Procedure ~</b></span></div>
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<b>1) </b>In a wok take oil. Add fenugreek seeds. Let it crackle.</div>
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<b>2) </b>Add boiled oinion paste. Cook for a couple of minutes.</div>
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<b>3) </b>Add turmeric powder, yellow chilli powder, red chilli powder, coriander powder. Mix well and cook for a couple of minutes.</div>
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<b>4) </b>Add tomato puree, mix and cook for a couple of minutes.</div>
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<b>5) </b>Add Poppy seeds paste ( I added melon seeds and cashew nut paste) followed by the almond paste, mix and cook for a few minutes.</div>
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<b>6) </b>Add garam masala, green cardamom powder, salt, mix and simmer till oil leaves the sides of the gravy.</div>
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<b>7) </b>Add little water now and simmer for a coup,e of minutes. </div>
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<b>8) </b>Finish off with a dollop of fresh cream. Mix and your gravy is ready.</div>
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<b>9) </b>Add the koftas and serve.</div>
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<b>Recipe And Trivia Referance ~ <a href="https://www.epicchannel.com/">Epic TV Channel (India's No. 1 Infotainment</a></b></div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com0tag:blogger.com,1999:blog-1651777397613067312.post-37815146811743879112019-03-24T16:34:00.000-07:002019-03-24T16:49:24.170-07:00Kutchi Shami Kebab / Gujrati Kutchi Memoni Style Shami Kabab <div dir="ltr" style="text-align: left;" trbidi="on">
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It's been a dream to walk through the pristine white sands of the Rann of Kutch, a salt marsh in the Thar Dessert spanning across the Western Indian State of Gujrat. In the moonlight soaked pearly sands I wish to stand with both my feet buried in the sand, gazing at the starred canopy above, listening to the buzzing, humming sound of the nocturnal dessert creatures, letting the cool dessert breeze play hop scotch with my tresses. Then as from a nearby tent the aroma of delicious food will slowly start enveloping the night air, my growling tummy will keep nudging my entire being to uproot my feet from the sand and walk towards the scent of decadent food. Ah, I keep dreaming of this all the time. Someday I will tick off this dream of mine, fulfil my desire to savour the delectable cuisine native to this area. Till then let my kitchen be my wish fulfilling magic wand, where at least I can dish out at least a few of those Kutchi delicacies till the time I can actually make my culinary trip to the Rann of Kutch. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzuDfXLGhcmh3LPDsWyiY4y20T0zveO5CSoYrFNNR9L-0Tw9WNlVI0fgq94tO7kt5Z_YsyoeR39iVbw_TK2aKchgHf2DAEhbkHXAGRvyf5OB5gVck91nknZU2Jrozmon2K55sbbv5rgA/s1600/4EBF2894-C5A6-4965-B32B-9DFFA0EE05F6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="1400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzuDfXLGhcmh3LPDsWyiY4y20T0zveO5CSoYrFNNR9L-0Tw9WNlVI0fgq94tO7kt5Z_YsyoeR39iVbw_TK2aKchgHf2DAEhbkHXAGRvyf5OB5gVck91nknZU2Jrozmon2K55sbbv5rgA/s2000/4EBF2894-C5A6-4965-B32B-9DFFA0EE05F6.jpeg" width="867" /></a></div>
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The Kutchi dish which has made a permanent home in my kitchen menu is the Kutchi Shami Kebab or the Gujrati Kutchi Memoni Style Shami Kabab/ Kebab.</div>
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<span style="font-size: x-large;"><b>Ingredients </b></span></div>
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<b><span style="font-size: x-large;">500 Gms Chicken Mince / Keema</span></b></div>
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<span style="font-size: x-large;"><b>1 Tbsp Oil</b></span></div>
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<span style="font-size: x-large;"><b>1/2 Tsp Cumin Seeds</b></span></div>
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<span style="font-size: x-large;"><b>1 Tsp Coriander Seeds</b></span></div>
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<span style="font-size: x-large;"><b>1 Large Onion, thinly sliced</b></span></div>
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<span style="font-size: x-large;"><b>2 Tsp Garlic, freshly grated</b></span></div>
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<span style="font-size: x-large;"><b>1 Tsp Ginger, freshly grated</b></span></div>
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<span style="font-size: x-large;"><b>1/2 Cup (100 Gms approximately) Split Husked Chickpeas / Chana Dal / Bengal Gram, soaked covered with water at least for 4 hours</b></span></div>
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<span style="font-size: x-large;"><b>1 Tsp Poppy Seeds / Khus Khus ( Since Poppy Seeds are banned here, I have used 1 Tsp Almond Slivers + 1 Tsp Melon Seeds / Magaj Manji ), soaked in water at least for 1 hour</b></span></div>
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<span style="font-size: x-large;"><b>1 Tsp Red Chilli Powder</b></span></div>
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<span style="font-size: x-large;"><b>1/4th Tsp Turmeric Powder</b></span></div>
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<span style="font-size: x-large;"><b>1/2 Tsp Garam Masala Powder</b></span></div>
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<span style="font-size: x-large;"><b>Salt to taste</b></span></div>
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<span style="font-size: x-large;"><b>1 Cup Water</b></span></div>
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<span style="font-size: x-large;"><b>4 Tsp Lime Juice</b></span></div>
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<span style="font-size: x-large;"><b>1 Whole Egg</b></span></div>
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<span style="font-size: x-large;"><b>4 ~ 5 Tbsp Oil for frying the Kebabs</b></span></div>
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<span style="font-size: x-large;">Make Kutchi Shami Kebab With Me In Easy Steps ~</span></h2>
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<b>1) </b>Take a pan, pour oil into it. When hot add Cumin Seeds and Coriander Seeds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKsmvM2pKkPEA5Zrn2sDllFKRLchUsWMyxt_wKRJrsyxc59YiHN2bDHx8djK4efrXTEshxPz6JbSs9W-OY7X9zuQ4O9-6yJixuZeuLFnZorSjbF3LwLGMVCbapNnOFTYebbVNjOSkTTg/s1600/44FB4FAA-76C4-4EEE-B4C3-1B057365A121.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKsmvM2pKkPEA5Zrn2sDllFKRLchUsWMyxt_wKRJrsyxc59YiHN2bDHx8djK4efrXTEshxPz6JbSs9W-OY7X9zuQ4O9-6yJixuZeuLFnZorSjbF3LwLGMVCbapNnOFTYebbVNjOSkTTg/s640/44FB4FAA-76C4-4EEE-B4C3-1B057365A121.jpeg" width="640" /></a></div>
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<b>2) </b>When the seeds crackle add the sliced Onions. Fry them till golden brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirq4zz4nDTtt4fwuWK31i993fNM2Mx5u1tu0d7INX8c8HWTH2uJOYXw6POvLnmggbmgj__4v7zgsLmHdp0v6qeM6jkfGvn_BsD_ZzPs7EsBYZkTsdifijYe1Km7Cp7oc8THgFE0qXJgs4/s1600/0408C49C-2AEF-45D6-8920-0DC149D9633F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirq4zz4nDTtt4fwuWK31i993fNM2Mx5u1tu0d7INX8c8HWTH2uJOYXw6POvLnmggbmgj__4v7zgsLmHdp0v6qeM6jkfGvn_BsD_ZzPs7EsBYZkTsdifijYe1Km7Cp7oc8THgFE0qXJgs4/s640/0408C49C-2AEF-45D6-8920-0DC149D9633F.jpeg" width="640" /></a></div>
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<b>3) </b>Now add grated Garlic and Ginger paste. Saute till the raw smell disappears.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfKMau6-noMyv3_cvjPPnOZvpyH76enb4-_OJsc3px_bAiPzT7_5Xb-1Gszn270iRUMbE_sOgfJoqqXjHXpkPNgYyxtKZ8ZwNRZQi3vriQsQdEqGj3pBlpqxZ5XKYkhHo6kXRZZOComE/s1600/E2B87DF2-86D9-4A97-A964-A863BAEA6585.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfKMau6-noMyv3_cvjPPnOZvpyH76enb4-_OJsc3px_bAiPzT7_5Xb-1Gszn270iRUMbE_sOgfJoqqXjHXpkPNgYyxtKZ8ZwNRZQi3vriQsQdEqGj3pBlpqxZ5XKYkhHo6kXRZZOComE/s640/E2B87DF2-86D9-4A97-A964-A863BAEA6585.jpeg" width="640" /></a></div>
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<b>4) </b>Add the Chicken Mince and the Soaked Husked Split Chickpeas (after draining out the water).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQp8EMBZylPtAp7IImyXC2i2t9ERwI9tHYd4LX1efrIp6uD_3OCIr_DlRY_WTZSG3WuelFoqOXDD5CeLY6XXdIOsOEsyk5c6dmzyOELDFWJkIo5Qkz2ERXmZZfyENTq6ugF0GoH_gGAE/s1600/9963900C-2194-4F79-968F-D855A3388628.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQp8EMBZylPtAp7IImyXC2i2t9ERwI9tHYd4LX1efrIp6uD_3OCIr_DlRY_WTZSG3WuelFoqOXDD5CeLY6XXdIOsOEsyk5c6dmzyOELDFWJkIo5Qkz2ERXmZZfyENTq6ugF0GoH_gGAE/s640/9963900C-2194-4F79-968F-D855A3388628.jpeg" width="640" /></a></div>
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<b>5) </b>Next add the dry spices that is Turmeric Powder, Red Chilli Powder, Garam Masala Powder. Also add poppy seeds ( In my case almond slivers & melon seeds) after draining the water out. Season with Salt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRQTkEtfc1MbkEGc_I3NsLozMnKJQA1yzk5b884XsxD9JULXLlOyWHaHaNe7kxFa3rMmkdpfmBKhkCgOhDQwVDvr5WMdz4_AzcfA3PEv-WDEBlLi5It2c0yoTgTZv1KQrs34rXMPKMAs/s1600/90A0C88F-CC9D-43D0-BB6A-9E684E0EF6CF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRQTkEtfc1MbkEGc_I3NsLozMnKJQA1yzk5b884XsxD9JULXLlOyWHaHaNe7kxFa3rMmkdpfmBKhkCgOhDQwVDvr5WMdz4_AzcfA3PEv-WDEBlLi5It2c0yoTgTZv1KQrs34rXMPKMAs/s640/90A0C88F-CC9D-43D0-BB6A-9E684E0EF6CF.jpeg" width="640" /></a></div>
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<b>6) </b>Add Water and cook covered on a simmering heat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDg9CuJGpgf0WtzimzOQZ1L-RLOTKHMp1hpc0xAWDckDW_7jOG924eHVGPBPRoGg1a53vlu0OgiNVa2baMoW8QGV7eYJ-StLJOTk7qftKWk6Oju_PgzWffCgFtXuvmeOJgQ7B1PL6k54/s1600/6C8AAF3E-3E38-4148-BEAF-FEDCD6768276.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDg9CuJGpgf0WtzimzOQZ1L-RLOTKHMp1hpc0xAWDckDW_7jOG924eHVGPBPRoGg1a53vlu0OgiNVa2baMoW8QGV7eYJ-StLJOTk7qftKWk6Oju_PgzWffCgFtXuvmeOJgQ7B1PL6k54/s640/6C8AAF3E-3E38-4148-BEAF-FEDCD6768276.jpeg" width="640" /></a></div>
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<b>7) </b>Cook till the Chicken is Cooked, the Husked Split Chick Peas soften and the water completely dries up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVU3dDCvF1kzwhLIOIR1Cx9F1nJ3abFsbNoJYkhEhVN-0WhIyVPSL1hbRZYsCvjEcV-5ml2z3PBUHemvYSMQTUKjkZ8gPWVOw1xcYOUPoAkSwmW4vK895lceHp4IJY7U9UUJEmQL0xItY/s1600/86F6994E-A27C-4733-9F6B-39D7C766EB0F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVU3dDCvF1kzwhLIOIR1Cx9F1nJ3abFsbNoJYkhEhVN-0WhIyVPSL1hbRZYsCvjEcV-5ml2z3PBUHemvYSMQTUKjkZ8gPWVOw1xcYOUPoAkSwmW4vK895lceHp4IJY7U9UUJEmQL0xItY/s640/86F6994E-A27C-4733-9F6B-39D7C766EB0F.jpeg" width="640" /></a></div>
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<b>8) </b>Cool and transfer the contents of the pan into a Mixer Grinder or Food Processor. Add Lime Juice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimO8Q52ZBmcW177UNW37bgSDNGRAqOAHsr0ikxH-NwlEo0NQBYwATy_C_0Gt3Hi-v8lB-8qOMXY772bXjVonzErjMghyAUgtB05BjfWCszYRyhVgxBQgW7wgKuw-XrPrFVOJJAkrjb6ag/s1600/F94F0879-E346-485D-AD75-E8C75020CE3A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimO8Q52ZBmcW177UNW37bgSDNGRAqOAHsr0ikxH-NwlEo0NQBYwATy_C_0Gt3Hi-v8lB-8qOMXY772bXjVonzErjMghyAUgtB05BjfWCszYRyhVgxBQgW7wgKuw-XrPrFVOJJAkrjb6ag/s640/F94F0879-E346-485D-AD75-E8C75020CE3A.jpeg" width="640" /></a></div>
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<b>9) </b>Next add Whole Egg.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMCUFU8VddLyK_YiY2e5xgzCSsHXNpXPh6sTavBIU7fj8xep0Pw03PCtovnPhZ17cwBcKIySZahMhFsrkUODg2q1SOdYaYKOESDSM-SUfXHRXuKePKe5guhzq2y_X0mGd1k7j-UzIbWg/s1600/37CA1915-9070-4131-8515-5D2049396A0F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMCUFU8VddLyK_YiY2e5xgzCSsHXNpXPh6sTavBIU7fj8xep0Pw03PCtovnPhZ17cwBcKIySZahMhFsrkUODg2q1SOdYaYKOESDSM-SUfXHRXuKePKe5guhzq2y_X0mGd1k7j-UzIbWg/s640/37CA1915-9070-4131-8515-5D2049396A0F.jpeg" width="640" /></a></div>
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<b>10) </b>Grind into a coarse mix. Transfer the mixture into a bowl.<br />
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<b>11) </b>Divide the mixture into equal parts. Take each portion and with your palms shape them to form patties or round cutlets.<br />
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<b>12) </b>In a pan take oil. Shallow fry the <b>Kutchi Shami Kebabs </b>, flipping them occasionally till done.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GhxhIaaYx0WgvYv1EGQEn4aCYf4mbJijZPfAadcowHXw2bs4lVcdI5ySTxdbQXojLIseIRXep8BiuYFZh5kQZamKi7qxWHJpRMwKQH1LStEWzFJaI4FcU_pTx9rXkKhaEFojIhQP58A/s1600/32C0555C-92B2-458C-A025-E0F9B2C0A08D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GhxhIaaYx0WgvYv1EGQEn4aCYf4mbJijZPfAadcowHXw2bs4lVcdI5ySTxdbQXojLIseIRXep8BiuYFZh5kQZamKi7qxWHJpRMwKQH1LStEWzFJaI4FcU_pTx9rXkKhaEFojIhQP58A/s640/32C0555C-92B2-458C-A025-E0F9B2C0A08D.jpeg" width="640" /></a></div>
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<b>13) </b>When the <b>Kutchi Shami Kebabs</b> have turned golden brown on both the sides, take them out of the pan onto a paper kitchen towel or napkin. Let it soak the excess oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTpN9L7nc7vamC06Ff1wh0edtOWbSXLsfQJQqWY0zv7qLt-3MFjNTrkeO-xymyGZUyQ4LOakXxC47O2g0VMbQA-KRXXOIy07BXJBHvOtnEA8NAEsDZH9cxBjWoe0-WrTD24rArr6TtBk/s1600/DCE1C4DD-C4AC-4FC4-8B9C-411A04440BE0.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTpN9L7nc7vamC06Ff1wh0edtOWbSXLsfQJQqWY0zv7qLt-3MFjNTrkeO-xymyGZUyQ4LOakXxC47O2g0VMbQA-KRXXOIy07BXJBHvOtnEA8NAEsDZH9cxBjWoe0-WrTD24rArr6TtBk/s640/DCE1C4DD-C4AC-4FC4-8B9C-411A04440BE0.jpeg" width="640" /></a></div>
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<b>14) </b>Transfer into a serving plate and serve hot with Dips of your choice.</div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com2tag:blogger.com,1999:blog-1651777397613067312.post-23287232326683140692019-02-17T21:09:00.000-08:002019-02-17T21:09:11.412-08:00Beetroot Dill Seekh Kebab / Kabab Recipe ~ Happy Beats<div dir="ltr" style="text-align: left;" trbidi="on">
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Feeling stressed beautiful people, the pressures to keep up with the rules of this ever changing world, can take it's toll on us, right? You may not be someone who loves their trip to the kitchen, but trust me and try this the next time you are feeling frustrated or hopelessness has creeped in. Walk into your kitchen, take out the chopping board, manual grater or just use the knife and go chop chopping vegetables of different hues. Try with beetroot, carrot, yellow, orange bell peppers, purple cabbage, dill or mint or coriander leaves. The first phase itself will take that knotty feeling out of your system. Next wash your hands thoroughly and try mixing all the chopped ingredients with both your hands. As the colours will paint your fingers, a strange kind of calm will engulf you. Try to look at all those gorgeous colours dancing around your fingers as you mix them together, try to be in that moment, do not drift away, this colour therapy is magical and will loosen your mind letting go of those thoughts which were responsible for stressing you out.</div>
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It's not an easy world that we live in, being judged every single time we try to do something different, every time we try to break free from the shackles of rules set out by the multitudes. You are not allowed to be different, most importantly many a times you are stopped from being you. Though many of us would like to live being an original, but familial and societal pressures force us to leave ourselves inside a closed casket and walk forward as a clone of the already approved types that have walked this world listening to everyone else, except themselves, pleasing everyone expect them and loving all except self. It's only a handful few who have had the courage to break free but then this world has treated them harshly. So what should one do, being social in nature, what we fear most is isolation, which is the biggest punishment rendered to people who try to be different. </div>
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Stop, close your eyes, take a long deep breath, muster up all the courage that fills your entire being and start living your life being you. This is the 21st century, the first century of the third millennium, then don't you think it's time enough. If we don't do it now then when, our time to be us will never ever come. I am telling you based on my own experience that if you can gather all your strength within, start acting the way your heart dictates, yes there will be resilience, but ultimately when you leave no choice, the world starts accepting and if you are lucky, loving you just the way you are. The rule is simple, love thyself before others, listen to your heart, interpret life based on your education, the virtues, the values that your parents have instilled in you, say no often, stop trying to please others always, speak your mind, stop being judgemental and stop sacrificing your time, space, happiness for others</div>
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Now many of you might want to know what happens to all the chopped vegetables after your mind is brought back to normalcy and you feel light and de~stressed, that knotty feeling having disappeared. Well if cooking is not your thing, then make a salad by using a nice salad dressing from the bottle. But if you are a food adventurer or adventuress like moi, go ahead let your imagination don wings, take that flight into creative realms and turn those veggies into something delectable. Well I have packed them inside Indian flatbreads (parathas), placed them in the centre of buns , then baked them, topped them on sandwiches, pizzas, placed them inside Kathi rolls, used them in tacos, made vegetable fried rice or made kebabs / kababs with them.</div>
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Yesterday was one such day which couldn't have been more chaotic, nothing o nothing seemed to go my way. Whenever I am faced with such a day, I keep as quiet as possible, as there is always this possibility of me getting into an unnecessary argument with a loved one. By noon the happenings around started to take it's toll on me, I was feeling quite flustered, a strange restlessness had engulfed me, I had a funny feeling in my tummy and I was becoming weary of everything more with each passing second, I knew I had to pull myself out of this before it would engulf me and make me miserable. So as always I took refuse in my kitchen which as many of you know is my alter where the spices are the incense which perfume my alter. So the moment I put my foot inside I feel a positive energy blanketing me, slowly fanning away the negative mode out of my system.</div>
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As I always do I opened the refrigerator and pulled out the vegetable tray halfway to get a sneak peek into what lay within. With a smile I pulled out one large beetroot, one yellow bell pepper, a large slice of cabbage, a bunch of Dill. I opened the kitchen tap letting the cool water soothe my nerves as I washed each vegetable thoroughly including that bunch of dill. Next I opened the built in cupboard right at the end corner of my kitchen, pulled out the chopping board, a manual grater, a vegetable peeler, a large bowl to transfer the grated vegetables into, the kitchen paper bowl roll and placed them all within close proximity to each other. Grabbed the Cabbage slice and stared grating it on the manual grater. As my hand clasping the cabbage moved briskly from top to bottom over the cavities of the grater, I started focussing on my hand to avoid getting a cut, defocussing from all the other events which had happened earlier that day.</div>
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<span style="font-size: x-large;">Beetroot Dill Seekh Kebab / Kabab Recipe ~</span></h2>
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<span style="font-size: x-large;"><b>Author ~ Piyali Sekhar Mutha</b></span></div>
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<span style="font-size: x-large;"><b>Yields ~ 12 ~ 13 Seekh Kebabs</b></span></div>
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<span style="font-size: x-large;"><b>Cuisine ~ Indian </b></span></div>
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<span style="font-size: x-large;"><b>Type ~ Appetizer / Starter / Snacks</b></span></div>
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<span style="font-size: x-large;"><b>Time ~ 30 minutes Preparation + 15 minutes Cooking</b></span></div>
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<span style="font-size: x-large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: x-large;"><b>1 Large Potato Boiled (When mashed it should be 1 Cup or 250 Gms Approximately)</b></span></div>
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<span style="font-size: x-large;"><b>1 1/2 Medium Sized Beetroot, grated (1 1/2 Cup grated beetroot)</b></span></div>
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<span style="font-size: x-large;"><b>1 Cup Cabbage, grated</b></span></div>
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<span style="font-size: x-large;"><b>1/2 Cup Yellow Bell Pepper, chopped</b></span></div>
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<span style="font-size: x-large;"><b>1 Large Onion, chopped</b></span></div>
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<span style="font-size: x-large;"><b>5 ~ 6 Cloves Garlic, grated</b></span></div>
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<span style="font-size: x-large;"><b>1 1/2 Inch piece Ginger, finely chopped</b></span></div>
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<span style="font-size: x-large;"><b>2 ~ 3 Green Chillies, chopped</b></span></div>
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<span style="font-size: x-large;"><b>1/2 Cup Dil leaves, finely chopped</b></span></div>
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<span style="font-size: x-large;"><b>1 1/2 Tbsp Ghee / Clarified Butter</b></span></div>
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<span style="font-size: x-large;"><b>2 Tbsp Oil or Ghee</b></span></div>
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<span style="font-size: x-large;"><b>1 Tsp Cumin Seeds</b></span></div>
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<span style="font-size: x-large;"><b>1 1/2 Tbsp Chaat Masala Powder</b></span></div>
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<span style="font-size: x-large;"><b>1 1/2 Tsp Garam Masala Powder</b></span></div>
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<span style="font-size: x-large;"><b>3 Brown Bread Toasted till hard and crisp</b></span></div>
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<span style="font-size: x-large;"><b>1/2 Cup Almond, sliced</b></span></div>
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<span style="font-size: x-large;"><b>Salt to taste</b></span></div>
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<span style="font-size: x-large;"><b>Let's Make Beetroot Dill Seekh Kebab / Kabab In Easy Steps ~</b></span></h2>
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<b>STEP ~ 1</b></div>
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<b>* </b>The first thing is to chop Onions, Ginger, Green Chillies, Dill Leaves and Yellow Bell Pepper. </div>
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<b>* </b>Grate Cabbage, Garlic and Beetroot. I grated Cabbage using the larger cavity of the manual grater. I grated Garlic and Beetroot using the smaller cavity of the manual grater.</div>
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<b>*</b> Peel, cube and boil Potato. Drain the water out, cool and mash Potato.</div>
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<b>* </b>Toast the brown bread till it's hard and crisp. In a grinder whizz together toasted Brown Bread and Sliced Almond to a coarse almond bread crumb.</div>
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<b>STEP ~ 2</b></div>
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<b>* </b>Take a Frying Pan, add Ghee. Add Cumin Seeds.</div>
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<b>* </b>As soon as they crackle add grated Garlic and fry till golden brown.</div>
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<b>* </b>Add grated Cabbage and Beetroot. Mix everything together and fry till the raw smell and moisture from beetroot disappear. However don't overdo as we don't want to loose the crunch from the veggies.</div>
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<b>* </b>Add Yellow Bell Pepper, Onion, Ginger and Green Chilli. Mix and sautè everything for 1 minute.</div>
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<b>* </b>Add the chopped Dill Leaves. Mix.</div>
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<b>* </b>Finally add Chaat Masala Powder, Garam Masala Powder and Salt to taste. Mix and remove the pan from flame and let the ingredients of the pan cool down completely.</div>
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<b>STEP ~ 3 </b></div>
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<b>* </b>Take a large mixing bowl. Add mashed potatoes, the cooled contents of the pan and almond and bread crumbs.</div>
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<b>* </b>Mix everything together and make into a dough.</div>
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<b>* </b>Divide this dough into 12 ~ 13 equal portions. Take soaked bamboo skewers (they must be soaked in water for at least 20 minutes) and shape the kebab / kabab mixture on to the skewer to form a seekh kebab. Refer the picture below.</div>
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<b>* </b>Heat a grill or griddle / lava. Fry/ grill the Beetroot, Dill Seekh Kebabs / Kababs in batches in batches using oil / ghee till they get a golden colour on them.</div>
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<b>* </b>Remove the Beetroot Dill Seekh Kebabs / Kababs onto a platter lined with paper kitchen towel for a few minutes. Serve hot with Mint and Tamarind Chutney.</div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com7tag:blogger.com,1999:blog-1651777397613067312.post-71094732339737584932019-02-14T07:39:00.002-08:002019-08-24T11:22:27.166-07:00Mumbai Style Keema Pav / Chicken Mince Curry With Indian Bread Mumbai Style <div dir="ltr" style="text-align: left;" trbidi="on">
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Today is Valentine's Day. A day that was marked to celebrate love. In today's world finding true love is becoming more and more harder. But amidst all these disillusions Almighty still sends people who reiterates your belief in this most powerful four lettered word in this entire universe LOVE. I still do meet people who totally surprise me with their untainted heart filled with selfless love. They keep my faith in this magical thing called Love alive. Amidst all the hatred that is slowly engulfing our beautiful planet it is heartening to know that we still value love. Why else would we otherwise have a day which celebrates something so pure so beautiful as love. Beginning from the Saint who started this trail of love even in the face of death who didn't stop spreading love how befittingly his name has today become synonymous with a day when the entire world comes together to restore their belief in this beautiful thing called love.<br />
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I have been blessed to be born in a family where people didn't hesitate to express their love for each other and where there was a free flow of love through days and weeks and months and years, Especially during tough times I have seen love becoming the impetus and propelling the weakest, making them resilient to tide through these times. So when life changed tracks, I put love in the forefront while choosing my soul mate, like most of us would do. At many points thereafter life has put us both through gruelling tests where our love have outshone the most trying of times. I must confess that at many points when my love was put to test I might have fallen a little short but Mr. S has proved time and again that he surpassed me when love was put to test.</div>
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A few years after we were married, we flew to Mumbai as a combined Business and Valentine Day's trip. Many of you would agree with me those first years after your wedding you do look forward with a lot of eagerness to celebrate Valentine's Day, so it was no different for me. A beautiful room looking straight out into the Arabian Sea and the famed Mumbai Marine drive also known as the queen's necklace, was the perfect setting to celebrate the day of love. As Mr. S left for work I busied myself in preparing for the most romantic Valentine Day's dinner setting. I got in touch with the hotel staff to ready the room for the evening. I wanted to create a red carpet with red roses starting from the door and leading to the dinning table placed next to the large window overlooking the Queen's necklace. Next lot's of heart shaped red balloons spread out all over the room. A bouquet of red roses, red candles placed in every nook and corner to light up the room. I was having butterflies in my stomach as I prepared to slip into my baby pink off shoulder satin gown. I made sure that I had kept his present in the right place and I sat on the wide window seat waiting for him to arrive.</div>
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When Mr. S is in working mode he is not accessible over any telephone or mobile. All you are allowed is a what's app message or a normal message which will be answered when able. So when the clock struck 8 in the evening I sent him a couple of messages asking him when he would be back. No reply, time kept ticking, I kept getting restless, a couple of times room service called to ask when dinner could be sent up, but still no message or phone call from Mr. S. Slowly my restlessness was turning to anxiety and anger. For the first time in my life LOVE was being put to test and I didn't know what would be the result. Would my love win or my anger get the better of me. By the time the clock struck 10, tears were welling up in my eyes and I began to pace up and down the room in hurried steps. My baby was warm with the fuming anger bottled up within, my breath was puffing heat and tears were rolling down my cheeks. For once I was tempted to open the door, get into the elevator and walk down the street to the building where Mr. S was engrossed in the meeting, shake him up and tell him that was this the day he chose to treat me like this. </div>
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I thank God today that better sense had prevailed on me and I stayed in my room that evening, fuming almost ready to burst. I also at one point had the inclination of tearing down the rose bouquet, getting into my pyjamas and going to bed. But I hung on, maybe love took over and I wanted to still not ruin what was left of that day. As the clock struck midnight, I decided that I had had enough and it was indeed time for me to go to bed. I had all sorts of thoughts in my mind, I was too angry to reason and all I could think was I will never ever again celebrate Valentine's Day. Just then I received a message which read " Sorry Love. On my Way." Was this all he had to say after he had ruined my day. I just couldn't take it any longer and wept bitterly. The door unlocked at half past midnight and in he came. I still remember his expression to this day. His jaw dropped and he was searching for words looking with bewilderment once at me and once at the room.</div>
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He plopped down on the bed as pin drop silence followed looked straight into my eyes and said, I am really sorry, I will make up for this. When I get very angry I become silent and so I didn't respond to him. He came over my side of the bed, took my hands in his and said I know you are very angry, but honestly I just could not leave that decisive meeting. I am doing this for us, for our strong and sturdy future. Hearing this I breathed a little of my anger out. Well what now, I asked him. Let's go out he said and I was ready. Maybe I was also trying to salvage my dream evening by not throwing up a tantrum or being stubborn. I just redid my eyes as the kohl had melted away with my tears. Well what followed next was heart warming. A ride on the Victorias, Mumbai's famed horse drawn carriages, with a bunch of heart shaped red balloons stringed in my hand, the wind caressing my face and blowing away with it my anger, sharing a kala khatta ice gola (flavoured crushed ice lolly) culminating the night by savouring <b>Keema Pav</b> ( Meat Mince Curry served with a tradition Mumbai bun), walking back to the hotel hand in hand, every iota of anger erased from my heart, replaced with love.</div>
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Many years have passed since that day, I am glad that pain or anger did not remain with me in my mind or heart. Even today when I recollect, the memories of the ride on the horse drawn carriage, the crushed ice lolly and the Keema Pav is more vivid than the hurt from the episode in the evening. After that day life was not only about love, neither was it a roller coaster, yet even though love faced many tests, it always came out triumphant and we both have weathered a journey which has put us through some really tough tests, yet we have emerged more stronger every single time, bruised yes, but never broken. So as the world celebrates Valentine's Day today I want to send this message out, always believe in love, it's not easy to fulfil the diktat of love, but love is the only fairy dust, mana which makes this life worth living, so always be in love, even in the face of adversities.</div>
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The dish I am sharing today is <b>Keema Pav </b>a quintessential Mumbai Street food, which had made my Valentine day special on that day. Also do break away from the norm occasionally celebrate Valentine's Day by going horse riding together, walk hand in hand and stand by the sea letting the waves kiss your toes, eat a crushed ice lolly while letting the coloured water run down your hand, savour Keema Pav while biting into a green chilli and letting it's heat make your eyes watery as everything else drowns with your love and laughter.</div>
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Let's take a look at the recipe of<b> Keema Pav</b>. Actually this is the recipe of only the very typical Mumbai Style Keema served as a street food. For the recipe of Pav please click on this link <b><a href="https://thefoodiedoodler.wordpress.com/2018/09/23/ladi-pav-dinner-buns/">LADI PAV(Dinner Buns)</a> </b>which will take you to a website belonging to my blogger friend <span style="background-color: #fafafa; color: #262626; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif; font-size: 16px; font-weight: 600;">Sonia Shringarpure's blog </span><span style="text-align: center;"><b><u><a href="https://thefoodiedoodler.wordpress.com/">https://thefoodiedoodler.wordpress.com/</a></u></b></span></div>
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<span style="font-size: x-large;">Mumbai Style Keema Pav / Chicken Mince Curry With Indian Bread Mumbai Style Recipe ~</span></h2>
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<span style="font-size: x-large;"><b>Author ~ Piyali Sekhar Mutha</b></span></div>
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<span style="font-size: x-large;"><b>Serves ~ 4</b></span></div>
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<span style="font-size: x-large;"><b>Cuisine ~ Indian / Mumbai Style</b></span></div>
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<span style="font-size: x-large;"><b>Type ~ Street Food</b></span></div>
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<span style="font-size: x-large;"><b>Time ~ 10 minutes preparation + 35 minutes cooking (Please note making time of Keema Masala & Pav Bhaji Masala not included)</b></span></div>
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<span style="font-size: x-large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: x-large;"><b>500 gms Chicken Breast, skinless</b></span></div>
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<span style="font-size: x-large;"><b>2 tbsp oil</b></span></div>
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<span style="font-size: x-large;"><b>1 tbsp butter</b></span></div>
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<span style="font-size: x-large;"><b>1 tsp Cumin Seeds</b></span></div>
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<span style="font-size: x-large;"><b>2 large Onions, finely chopped</b></span></div>
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<span style="font-size: x-large;"><b>1 large Tomato, finely chopped</b></span></div>
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<span style="font-size: x-large;"><b>1 tbsp Pav Bhaji Masala</b></span></div>
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<span style="font-size: x-large;"><b>Salt to taste</b></span></div>
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<span style="font-size: x-large;"><b>1/2 Cup Water</b></span></div>
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<span style="font-size: x-large;"><b>2 tbsp Coriander Leaves, fresh, finely chopped</b></span></div>
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<span style="font-size: x-large;"><b>1 tbsp Ginger Juliennes </b></span></div>
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<span style="font-size: x-large;"><b><u>To Grind Along With The Chicken Breasts</u> ~</b></span></div>
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<span style="font-size: x-large;"><b>1 tbsp Keema Masala</b></span></div>
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<span style="font-size: x-large;"><b>2 tbsp Mint Leaves, fresh</b></span></div>
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<span style="font-size: x-large;"><b>2 tbsp Coriander Leaves, fresh</b></span></div>
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<span style="font-size: x-large;"><b>2 ~ 4 Green Chillies</b></span></div>
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<span style="font-size: x-large;"><b>5 ~ 6 Garlic Cloves </b></span></div>
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<span style="font-size: x-large;"><b>1 1/2 inch Ginger</b></span></div>
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<span style="font-size: x-large;"><b>For Pav Bhaji Masala ~</b></span></div>
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<span style="font-size: x-large;"><b>2 tbsp Coriander Seeds</b></span></div>
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<span style="font-size: x-large;"><b>5 ~ 6 Dry Red Chillies</b></span></div>
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<span style="font-size: x-large;"><b>1 tbsp Cumin Seeds</b></span></div>
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<span style="font-size: x-large;"><b>1 tbsp Fennel Seeds</b></span></div>
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<span style="font-size: x-large;"><b>1 inch Cinnamon Stick</b></span></div>
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<span style="font-size: x-large;"><b>1 1/2 inch Dried Ginger, Sonth (Alternately use 1 tbsp ginger powder)</b></span></div>
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<span style="font-size: x-large;"><b>1 ~ 2 Dry Mango or 1 tbsp Dry Mango powder / Amchoor</b></span></div>
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<span style="font-size: x-large;"><b>1 tbsp Black Pepper Corns</b></span></div>
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<span style="font-size: x-large;"><b>4 Green Cardamom</b></span></div>
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<span style="font-size: x-large;"><b>6 Cloves</b></span></div>
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<span style="font-size: x-large;"><b>1 Star Anise / Chakri Phool</b></span></div>
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<span style="font-size: x-large;"><b>1/2 Nutmed / Jaiphal</b></span></div>
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<span style="font-size: x-large;"><b>1 strand Mace / Javitri </b></span></div>
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<span style="font-size: x-large;"><b>For Keema Masala ~</b></span></div>
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<span style="font-size: x-large;"><b>2 Tbsp Coriander Seeds</b></span></div>
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<span style="font-size: x-large;"><b>8 Dry Red Chillies</b></span></div>
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<span style="font-size: x-large;"><b>1 tsp Turmeric Powder</b></span></div>
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<span style="font-size: x-large;"><b>1 tbsp Onion Powder(skip if not available)</b></span></div>
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<span style="font-size: x-large;"><b>1 tbsp Ginger Powder / Sonth </b></span></div>
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<span style="font-size: x-large;"><b>1 tbsp Black Pepper Corns</b></span></div>
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<span style="font-size: x-large;"><b>1 Tbsp Cumin Seeds</b></span></div>
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<span style="font-size: x-large;"><b>1 inch Cinnamon Stick</b></span></div>
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<span style="font-size: x-large;"><b>6 Cloves</b></span></div>
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<span style="font-size: x-large;"><b>6 Green Cardamom</b></span></div>
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<span style="font-size: x-large;"><b>2 brown Cardamom</b></span></div>
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<span style="font-size: x-large;"><b>2 Bay Leaves</b></span></div>
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<span style="font-size: x-large;"><b>1 tbsp Garlic Powder(skip if not available)</b></span></div>
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<b><span style="font-size: x-large;">Let's Get Cooking In Easy Steps ~</span></b></h2>
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<b>STEP ~ 1</b></div>
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<b>To Make Pav Bhaji Masala ~</b></div>
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<b>* </b>Grind all the Ingredients under ~ <b>For Pav Bhaji Masala </b>except Ginger Powder & Dry Mango Powder. </div>
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<b>*</b>After the ingredients have been ground to a fine powder, add Ginger and Dry Mango Powder and whizz everything for 30 seconds.</div>
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<b>* </b>Cool and transfer to a glass jar. Store this in a cool place. </div>
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<span style="color: #cc0000;"><b>NOTE ~ For this recipe only use 1 tbsp Pav Bhaji Masala Powder from above and not the full quantity. </b></span></div>
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<span style="color: #cc0000;"><b>Alternately you can use store bought Pav Bhaji Masala</b></span></div>
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<span style="color: #cc0000;"><b>This entire process takes 10 minutes</b></span></div>
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<b>STEP ~ 2</b></div>
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<b>To Make Keema Masala ~</b></div>
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<b>* </b>Grind all the ingredients under <b>For Keema Masala </b>except Ginger, Onion, Garlic and Turmeric Powder to a fine powder.</div>
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<b>* </b>Next add the Ginger, Onion, Garlic and Turmeric powder to it and whizz for 30 seconds.</div>
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<b>* </b>Cool and store in an airtight container in a cool place<b>.</b></div>
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<span style="color: #cc0000;"><b>NOTE ~ For this recipe only use 1 tbsp Keema Masala Powder from above and not the full quantity. </b></span><br />
<span style="color: #cc0000;"><b>Alternately you can use store bought Keema Masala</b></span><br />
<span style="color: #cc0000;"><b>This entire process takes 10 minutes</b></span></div>
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<b>STEP ~ 3</b></div>
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<b>* </b>Wash the Chicken breast pieces. Keep Aside.</div>
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<b>*</b> In a grinder add chicken breasts along with all the ingredients under <u style="font-weight: bold;">To Grind Along With The Chicken Breasts.</u> Mince into a fine mince.</div>
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<b>*</b> Transfer the Chicken mince into a bowl and keep aside.</div>
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<b>STEP ~ 4</b></div>
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<b>* </b>In a pan heat oil. Add Cumin Seeds when hot and let the Cumin Seeds crackle.</div>
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<b>* </b>Add finely chopped Onions and fry the onions till they turn golden brown.</div>
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<b>* </b>Add finely chopped Tomatoes. Cook till the tomatoes softens.</div>
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<b>* </b>Add the minced Chicken. Mix all the ingredients in the pan nicely.</div>
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<b>* </b>With a potato masher or Pav Bhaji Masher mash all the chicken mince to break them down further.</div>
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<span style="color: #cc0000;"><b>NOTE ~ The Secret to a great tasting Chicken Mince Curry is very fine minced chicken. The finer the mince, the tastier the curry.</b></span></div>
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<b>*</b> Once the Chicken is mashed to very fine mince, add Pav Bhaji Masala and Butter. Season with Salt. Mix Well. Simmer, cover and cook for 5 minutes.</div>
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<b>* </b>Open the lid, add 1/2 Cup Water and cook on Dum / covered not allowing any steam to escape on the lowest heat for 15 minutes.</div>
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<b>STEP ~ 5</b></div>
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<b>* </b>Garnish with fresh coriander leaves and ginger juliennes.</div>
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Serve hot with Pav and some more butter. Also add some garnish on the side like chopped fresh coriander, ginger juliennes, green chillies, chopped red onions, pomegranate arils etc.<br />
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<span style="font-size: x-large;">Cooking Steps In Pictures ~</span></h2>
In a grinder add skinless chicken breasts, mint leaves, coriander leaves, green chillies, ginger, garlic and keema masala powder.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jMKzVtCOChwbv-QeTbH6YDpS7wdkxCS5emAnfMPdLLzgh41r0l6ceCVaBYZaJhgsCvpJCB4fcAt54IufC-FmGbmqEKR9sr986tFsSSiwrkb6OVkmv_85K5F2BevAVYfq0oYCCrLhieU/s1600/23F7C1B8-1A2B-4DAD-87A7-7F68D4B10088.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jMKzVtCOChwbv-QeTbH6YDpS7wdkxCS5emAnfMPdLLzgh41r0l6ceCVaBYZaJhgsCvpJCB4fcAt54IufC-FmGbmqEKR9sr986tFsSSiwrkb6OVkmv_85K5F2BevAVYfq0oYCCrLhieU/s640/23F7C1B8-1A2B-4DAD-87A7-7F68D4B10088.jpeg" width="640" /></a><br />
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Grind everything to a fine mince. Transfer to a bowl.</div>
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Take a pan, add oil. When hot add Cumin Seeds. Let it crackle.</div>
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Add in chopped Onions. Fry them till golden brown.</div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com3tag:blogger.com,1999:blog-1651777397613067312.post-53444993615319642522019-01-29T06:56:00.001-08:002020-06-26T00:34:17.763-07:00Armani Amal Restaurant Dubai ~ An Experiance Extraordinaire<div dir="ltr" style="text-align: left;" trbidi="on">
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When an experience becomes a treasure it is only fair to applaud such brilliance. Every time we desire to make our special day extraordinary and leave no leaf unturned towards that. So this year was no different. But what lay ahead was totally unfathomed. Another fine dining restaurant we thought. The excitement was more for dining in the tallest building in the world " <b>Burj Khalifa</b> ".<br />
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<b>Armani Hotel </b></div>
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<b>Armani Hotel</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrOuPtMYu2sBLAd150sA7tgiRIh4cpQEzXMz1jSw2WKOfCSyctYoRLcUZDn550QJx-HJpKN4Eak3jrdgjUVI7KuY3ItVdDATwrch6wesYC8FYU_6UNhVBqpaZ3gAHQVte-KTsqRSog-U/s1600/E55D597A-ED6E-4590-BD4B-174ABD9ABEC3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrOuPtMYu2sBLAd150sA7tgiRIh4cpQEzXMz1jSw2WKOfCSyctYoRLcUZDn550QJx-HJpKN4Eak3jrdgjUVI7KuY3ItVdDATwrch6wesYC8FYU_6UNhVBqpaZ3gAHQVte-KTsqRSog-U/s640/E55D597A-ED6E-4590-BD4B-174ABD9ABEC3.jpeg" width="425" /></a></div>
<b>Armani Amal Restaurant Lobby</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MP7FYlAFYkzJEk7M33eKebAxfCqQ3i8cRvvJX5QVZ7vtDPM_3388V-7ZSsiZTvNUpm5CLcAty_Ljj3nRY9Z250llp4H1plem0C83V0O0_OuqPBsq8w7y7wJ7sDfZhRSrzTbdnA0LxLE/s1600/A9F1DBB4-03E7-4225-9C3A-0466CD5941A8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1564" data-original-width="1042" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MP7FYlAFYkzJEk7M33eKebAxfCqQ3i8cRvvJX5QVZ7vtDPM_3388V-7ZSsiZTvNUpm5CLcAty_Ljj3nRY9Z250llp4H1plem0C83V0O0_OuqPBsq8w7y7wJ7sDfZhRSrzTbdnA0LxLE/s640/A9F1DBB4-03E7-4225-9C3A-0466CD5941A8.jpeg" width="425" /></a></div>
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<b>Armani Amal Terrace Seating</b></div>
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The Armani brand is always very classy, has left a mark on me for decades with their à la mode and elegant style of designer apparel. So this evening too as I walk towards the <b>Armani Amal Restaurant</b>, the Indian Restaurant a part of the <b>Armani Hotel</b> located inside the <b>Burj Khalifa</b>, I was looking forward to a dining experience which would have the Armani trademark of excellence.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnAkeyepPoGX5GvWbPTqBg3-OJ2_6P9FphV24w-NpoCF-i6EskvfY-oYBSOnX6JxY1eZU9MNdhiCxe0vHBImCbJUyZWXozeWys33150L_tYxTk8kFo2E18F71jbK3A8_SWQzOOSJd4QA/s1600/5A26396A-9F18-4891-850F-858F79C87714.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1574" data-original-width="1050" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnAkeyepPoGX5GvWbPTqBg3-OJ2_6P9FphV24w-NpoCF-i6EskvfY-oYBSOnX6JxY1eZU9MNdhiCxe0vHBImCbJUyZWXozeWys33150L_tYxTk8kFo2E18F71jbK3A8_SWQzOOSJd4QA/s640/5A26396A-9F18-4891-850F-858F79C87714.jpeg" width="426" /></a><br />
<b>The view from the restaurant terrace</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-FqllmUoU4CoJNjq5R2_xJOaePiizdMk4gP2vPcHYb7uSZWKVSRCsQcThwOPb8kt6rStIOO288CXLxD6OCZ0droWYlSRQfKygsZbfqWIuvgVuoGAX_LE1zpaV1dmfZRofk1jwmeDAfc/s1600/765BFD0D-6003-46AA-8390-C3CA22317519.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-FqllmUoU4CoJNjq5R2_xJOaePiizdMk4gP2vPcHYb7uSZWKVSRCsQcThwOPb8kt6rStIOO288CXLxD6OCZ0droWYlSRQfKygsZbfqWIuvgVuoGAX_LE1zpaV1dmfZRofk1jwmeDAfc/s640/765BFD0D-6003-46AA-8390-C3CA22317519.jpeg" width="426" /></a><br />
<b>Another view from the restaurant terrace</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aLeVmoI4ujL2qH4kWA-MXciJSmWlf8X93a_1qD_Hdkjr3Oze64PQQTvpeqOaL5P5txKzT8fFqwPDOc0vYownUji6ANQMHLFzbkWeGUS5ffYx5fNgwn5XIza2229bpyILlOi32sJ5ca8/s1600/F0D7ADDA-45BB-4490-BA44-5133C84FC404.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1496" data-original-width="996" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aLeVmoI4ujL2qH4kWA-MXciJSmWlf8X93a_1qD_Hdkjr3Oze64PQQTvpeqOaL5P5txKzT8fFqwPDOc0vYownUji6ANQMHLFzbkWeGUS5ffYx5fNgwn5XIza2229bpyILlOi32sJ5ca8/s640/F0D7ADDA-45BB-4490-BA44-5133C84FC404.jpeg" width="426" /></a><br />
<b>View from terrace</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-N9vTJ0zHCr7oPr4Na9q7ku2FOrRMXvvl0ROsBPd7Ip7HT5zisBzv-Zuh4xt5kpkGbQnA97FRRrttEbk0lPs58Wy1r1IWDGQ3GKfebBCjM9qtDnYzjgHFmaw3RSSwQjwe2QVeAhyfa38/s1600/EEFC970B-6D13-4D0E-9A36-482D8597EB49.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-N9vTJ0zHCr7oPr4Na9q7ku2FOrRMXvvl0ROsBPd7Ip7HT5zisBzv-Zuh4xt5kpkGbQnA97FRRrttEbk0lPs58Wy1r1IWDGQ3GKfebBCjM9qtDnYzjgHFmaw3RSSwQjwe2QVeAhyfa38/s640/EEFC970B-6D13-4D0E-9A36-482D8597EB49.jpeg" width="640" /></a><br />
<b>View of the Dubai Fountains from the Restaurant Terrace</b><br />
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As the evening slowly progresses we get enthralled by a dining experience which we will remember for a long time to come. Perched comfortably with an alluring Dubai weather serenading us on the terrace of the Armani Amal Restaurant on the third floor of the <b>Burj Khalifa </b>with spectacular views of the Dubai Fountains, a soulful tune playing in the background, I close my eyes for a moment, take a deep breath and try to fill my senses with this enchanting affair.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsxwKL1fQJA_2RqPm5sbv66NFh5Jkhw1SNv-UOCT5-Aa9drZ6826TRcq6XIIcWV7vR9QVYMdgs58nNzkpjpgI8R4AuNvTn_NK3iI9Ntyr4yybxl_s2fyAYenebb9eM5wP69YLTqPEKZA/s1600/6EA7C205-E648-4D84-9A60-09C5FB7D28D7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsxwKL1fQJA_2RqPm5sbv66NFh5Jkhw1SNv-UOCT5-Aa9drZ6826TRcq6XIIcWV7vR9QVYMdgs58nNzkpjpgI8R4AuNvTn_NK3iI9Ntyr4yybxl_s2fyAYenebb9eM5wP69YLTqPEKZA/s640/6EA7C205-E648-4D84-9A60-09C5FB7D28D7.jpeg" width="640" /></a></div>
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<b>View of the Dubai Fountains from the Restaurant Terrace</b></div>
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<b>View of the Dubai Fountains from the Restaurant Terrace</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoEJeDl96rkDo_UzunWaJ3YPnzcl1V46B7d5Th1XkNsz0YKIwiRuenqLhitSVz1MNBUOooc5hCZS76Lz-Q4Dp-xqGn1EPCYaQmaHZ6trpSpCQTu-vn4N5L_OMHWDRufIqac2sPE18jXJk/s1600/AA8BB71D-A855-439C-B9AC-6A29E2574090.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1540" data-original-width="1026" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoEJeDl96rkDo_UzunWaJ3YPnzcl1V46B7d5Th1XkNsz0YKIwiRuenqLhitSVz1MNBUOooc5hCZS76Lz-Q4Dp-xqGn1EPCYaQmaHZ6trpSpCQTu-vn4N5L_OMHWDRufIqac2sPE18jXJk/s640/AA8BB71D-A855-439C-B9AC-6A29E2574090.jpeg" width="426" /></a></div>
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<b>View of the Dubai Fountains from the Restaurant Terrace</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRg2H6gFdEgnhMGk_OpCDP6jympuz_QvDLNRVT_fBj0X7_gH3-J0gH7wN9gusw3w3iCxIDhdNW8_AteFCeRxrECZu4W_6g6Vr6pSj0f3vczXo6Zw_D0cNKPHY60-qR8cnNiLFpTEhNqs/s1600/27D3EE4F-0F62-4578-A84D-AB55377B7ED8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRg2H6gFdEgnhMGk_OpCDP6jympuz_QvDLNRVT_fBj0X7_gH3-J0gH7wN9gusw3w3iCxIDhdNW8_AteFCeRxrECZu4W_6g6Vr6pSj0f3vczXo6Zw_D0cNKPHY60-qR8cnNiLFpTEhNqs/s640/27D3EE4F-0F62-4578-A84D-AB55377B7ED8.jpeg" width="426" /></a></div>
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<b>Armani Amal Reception</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj279Kfr9I2Eo-1Ccx8whN7eiWde8eAnMX8mL8dTFmRO6WMiQ5_R-wLfD2AMWavub_Yir8jGFEhTMacT-c2lNmUTbrZDsAmJ_jUaEbLNHM7BOuL70kHSSxB0y5YyBX6ZmL1nYTcDz_Y0p0/s1600/6AEC408B-EDF2-4926-92DD-4B64D1BB4342.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj279Kfr9I2Eo-1Ccx8whN7eiWde8eAnMX8mL8dTFmRO6WMiQ5_R-wLfD2AMWavub_Yir8jGFEhTMacT-c2lNmUTbrZDsAmJ_jUaEbLNHM7BOuL70kHSSxB0y5YyBX6ZmL1nYTcDz_Y0p0/s640/6AEC408B-EDF2-4926-92DD-4B64D1BB4342.jpeg" width="426" /></a></div>
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<b>Armani Amal Restaurant</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kr5TaAb1MwNzp3DV52VjLXVmJonj2NWzZ8hGBoFjKSum1cPKz0UcWg7LMbOBc3TnmGgeXIsL9M3nTKEepyo6z1QNOu6xbw4D4VGt8YJU1G_Icg1Ug0PRXYsDHVgq0lsROwtwwqQES2U/s1600/D4DD1136-880D-4613-8659-62D2D7841805.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kr5TaAb1MwNzp3DV52VjLXVmJonj2NWzZ8hGBoFjKSum1cPKz0UcWg7LMbOBc3TnmGgeXIsL9M3nTKEepyo6z1QNOu6xbw4D4VGt8YJU1G_Icg1Ug0PRXYsDHVgq0lsROwtwwqQES2U/s640/D4DD1136-880D-4613-8659-62D2D7841805.jpeg" width="426" /></a></div>
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<b>Indoor Dining Area</b><br />
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Dinner service commenced with a complementary appetizer, dahi vada shot which quite set the flavour ball rolling for the evening. We ordered their <b>Armani Amal Tandoori Kebab Sampler Platter </b>which had a mix of lamb, chicken, fish, prawn and artichoke, all cooked to perfection in a Tandoor. None of them were overcooked or charred more than desired. I was surprised at the perfect char, the delicate smokiness and the chutney, sauce, dip dotted on the side of of the tandoori item, was a flavour bomb exploding on my tongue with every single bite. Later when I chatted with <b>Chef Rohit Sharma</b>, young, well travelled, immensely passionate about his craft, an intense foodie and the sous chef speciality at <b>Armani Amal </b>who was kind enough to give me a tour of the restaurant kitchen, he showed me the secret of the perfect tandoor.The charcoal used in the tandoor were all of a particular size, shape and were imported from Japan, which distributed the heat, regulated it so that the food would get the right amount of char and smokiness, not overpowering any of the inherent flavours. What's fascinating is that they use a different tandoor for yogurt marinated food and a different one for oil marinated food.</div>
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Ah!! the <b>Murgh (Chicken) Biryani </b>(cooked in Lucknowi Style) what a sensory revelation it turned out to be. From the time the lid was opened releasing the smoky perfumed aroma, to the flavour loaded basmati rice to the succulent, taste infused boneless pieces of chicken, to the delicate yogurt raita complementing the <b>Biryani</b> to a T, did take my <b>Biryani sojourn to heights of excellence. Truly Nothing More Gratifying than a well cooked Biryani.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCEmUKbjayTLv2pQEwp3MziKNNCUVikBhryw6R0mYyH2TPTk1N5sRtFKISoVoWQkYjEOjEV7cyM8wD-IQdWGAJSOGHGk4RF7wAXEIALQ1E6mbkfJs_qR6N2WNs4zLtAzNa56JOqFq1XY/s1600/1AEC7AF7-902E-4542-B2DF-1519F536CDCF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1362" data-original-width="907" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCEmUKbjayTLv2pQEwp3MziKNNCUVikBhryw6R0mYyH2TPTk1N5sRtFKISoVoWQkYjEOjEV7cyM8wD-IQdWGAJSOGHGk4RF7wAXEIALQ1E6mbkfJs_qR6N2WNs4zLtAzNa56JOqFq1XY/s640/1AEC7AF7-902E-4542-B2DF-1519F536CDCF.jpeg" width="426" /></a></div>
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After Dinner when we were in the restaurant's kitchen, I saw how this seller <b>Biryani</b> is prepared. The saffron used in the <b>Biryani</b> is sourced from Spain, the mint sun dried and hand pounded, the rose water from Pune, India where they use the very best quality of rose to get the purest rose water, meetha attar from Lucknow, India and all spices used are sourced with care, freshly made, no store bought spice is used. Before putting the Biryani on dum in the final layer they use equal portions of Sudh Desi Ghee (Pure Clarified Butter) and Cream. No wonder the <b>Biryani </b>for once tasted like <b>Biryani , Royal & Regal the dish of the Kings.</b><br />
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For the Finale it was <b>Gajar Ka Halwa </b>which fell short of the star appetiser and main course. However this was more than made up by the flower and decadent pastry from the restaurant to wish us for our Wedding Anniversary which is really nice and so thoughtful of them, surely made our celebration complete. </div>
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The tour of the kitchen that followed after that with <b>Chef Rohit Sharma </b>was something my husband and me loved. <b>Chef Rohit </b>with pride showed us the kitchen which is run with love, colossal love for good Indian food and with the desire to take every discerning diner on the finest culinary journey of India.</div>
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Special thanks to <b>Mr. Prabhu</b> our server who made the entire dining experience so wonderful. The restaurant currently has a tie up with Citibank, so if you are a Citibank card holder do avail the discount on the final bill. Also if you are a member of <a href="http://www.ubyemaar.com/">www.ubyemaar.com</a> you are entitled to get discount and points on your total bill. Don't forget to make a reservation as finding a table especially on the terrace could be difficult.<br />
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<span style="color: #454545; font-family: inherit;"><b>DISCLAIMER ~ </b></span></div>
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<span style="color: #454545;"><b>THIS IS NOT A SPONSORED POST. All opinions are mine, totally unbiased & you are most welcome to differ. If you have had a memorable experience or would like to recommend a must try dish at this Restaurant, please share it in the comments below.</b></span></div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com2tag:blogger.com,1999:blog-1651777397613067312.post-72575356889024064562018-12-19T05:36:00.001-08:002018-12-19T17:17:00.911-08:00Dal Bukhara Recipe ~ The Iconic Black Gram Lentil Curry Of Bukhara Restaurant At ITC Maurya New Delhi<div dir="ltr" style="text-align: left;" trbidi="on">
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Whenever I enter my kitchen to make an iconic dish, I am extremely nervous, jittery & anxious through the preparation, execution & finally when the dish is ready. I might have cooked that dish many a time, but that feeling of immense responsibility weighing down on my shoulders for I just cannot be careless about a dish whose fame has transcended beyond boundaries, spreading to every nook & corner of the globe. A dish which people consider a must do on their list of to do things when they visit the capital of India, New Delhi. The dish I am talking about is <b>Dal Bukhara </b>a Black Gram Lentil Curry Dish whose popularity cannot be fathomed.</div>
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Though It's a simple dish, yet there is a lot of complex cooking which takes place and there is absolutely no shortcut in making this dish as Chef J.P.Singh the then executive chef ( when I visited the restaurant a few years back) of <b>Bukhara Restaurant at ITC Maurya, New Delhi, </b>would tell you. The <b>black gram with it's skin / sabut Urad Dal chilke ke saath</b> is firstly cooked submerged in water overnight & then continued to simmer till service at the restaurant is over. This is required for the <b>Dal Bukhara </b>to get it's desired texture & viscosity. </div>
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Unlike <b>Dal Makhani </b>in which Chickpea Lentils / Chana Dal & Kidney beans / Rajma are added to Black Gram Lentil / Sabut Urad Dal in order to get the desired consistency & texture, <b>Dal Bukhara </b>only uses <b>Black Gram Lentil / Sabut Urad Dal</b>. <b>Dal Makhani </b>is not required to be cooked overnight as the mix of lentils gives it a viscous texture. The appearance, taste & consistency of <b>Dal Bukhara </b>can only be achieved through slow cooking. It there should not be taken off the flame till it is served.</div>
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<b>Dal Bukhara </b>is the signature dish of the <b>Bukhara restaurant </b>which opened it's doors to the discerning diner in the year <b>1978</b>. <b>Dal Bukhara</b> has been on the menu of the restaurant since it's inception & remains the most iconic and sought after dish at <b>Bukhara</b>. <b>Bukhara Restaurant </b>has over the years hosted many famous names, multiple head of states, dignitaries, movie stars & the list is endless. This Award winning restaurant stands tall in the culinary map of the world & has been consistently serving the same quality, texture, taste & flavour loaded <b>Dal Bukhara</b> for the last 40 years. A testimony to this fact are it's patrons, who have been coming in for years with both previous & future generations of family members.<br />
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I would like to share with you my dear readers the <b>Recipe of Dal Bukhara, the same recipe which they use to make Dal Bukhara at Bukhara Restaurant, ITC Maurya, New Delhi, India. </b>There are however a few pointers which you must keep in mind in order to come somewhere close to the original dish. First and foremost, there is no shortcut to making the <b>Dal Bukhara </b>. Yes you can make <b>Dal Bukhara </b>if you must using a pressure cooker to cut down on the time of cooking, but take my words for it, you will be furlong away from the original dish in all departments of taste, texture, flavour etc. But even made using a pressure cooker <b>Dal Bukhara </b>doesn't disappoint, so if you are running against time, go ahead and use the pressure cooker.</div>
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But I would make an earnest request & plea to my foodie readers, who value originality over anything else, do make this dish at least once using the slow cooking method. Second you will need a charcoal fuelled oven to cook the <b>Dal Bukhara</b> . Even I have not been able to use this charcoal oven to cook the <b>Dal Bukhara </b>, which I try to compensate using the <b>Dhungar </b>method. For those of you not familiar with <b>Dhungar</b>, I have explained it below.</div>
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Thirdly a great <b>Dal </b>depends on the water used in cooking it. I wasn't aware about this fact till a few years back, when I read somewhere that no two Dal / Lentil Curry can taste the same as the taste of dal depends a lot on the water used for cooking it. From then on I have only used Mineral Water, please don't mistake it for bottled water, to keep the taste of <b>Dal Bukhara </b>consistent just like they do at the restaurant.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbT82T6NSsjlhX3PzIHhXBlmxbQVrqnozA_rw2LPqcMNgdVDhCJaeN7I-UHqOgrDxyX7YjCBQ-fjR0qWfwf1BR9vN9PXj3zKTt5GzZo17SxwHdQ5rYRzqKtnG0NMlSE0UF10jHaHng4l8/s1600/C8EBCEB8-DD6F-4E9F-AC74-8D0634622B96.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="1400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbT82T6NSsjlhX3PzIHhXBlmxbQVrqnozA_rw2LPqcMNgdVDhCJaeN7I-UHqOgrDxyX7YjCBQ-fjR0qWfwf1BR9vN9PXj3zKTt5GzZo17SxwHdQ5rYRzqKtnG0NMlSE0UF10jHaHng4l8/s2000/C8EBCEB8-DD6F-4E9F-AC74-8D0634622B96.jpeg" width="867" /></a></div>
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Now I will get to the recipe and firstly share the same method that they adopt at <b>Bukhara Restaurant</b>, then I will come to the quicker pressure cooker method. However in both the methods, ingredients will remain the same. </div>
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<span style="font-size: x-large;">Dal Bukhara Recipe ~</span></h2>
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<span style="font-size: large;"><b>Author ~ Piyali Sekhar Mutha</b></span></div>
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<span style="font-size: large;"><b>Serves ~ 4</b></span></div>
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<span style="font-size: large;"><b>Cuisine ~ Indian / North Indian / Punjabi</b></span></div>
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<span style="font-size: large;"><b>Type ~ Curry / Lentil Curry / Dal</b></span></div>
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<span style="font-size: large;"><b>Time ~ 15 minutes Preparation + 10 ~ 12 hours cooking</b></span></div>
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<span style="font-size: large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: large;"><b>250 Gms Black Gram Lentil Whole & With Skin / Sabut Urad Dal Chilke Ke Saath (Please use the best quality available for the desired result)</b></span></div>
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<span style="font-size: large;"><b>4 Liters Mineral Water</b></span></div>
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<span style="font-size: large;"><b>4 Medium Sized Ripe Red Tomatoes, Pureed With Skin</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Ginger Paste</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Garlic Paste</b></span></div>
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<span style="font-size: large;"><b>1 1/2 Tbsp Red Chilli Powder</b></span></div>
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<span style="font-size: large;"><b>Salt to taste</b></span></div>
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<span style="font-size: large;"><b>4 ~ 6 Tbsp Unsalted White Butter</b></span></div>
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<span style="font-size: large;"><b>4 ~ 6 Tbsp Fresh Cream</b></span></div>
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<span style="font-size: large;"><b>For Dhungar ~ (<span style="color: red;">Optional & not required if you cook on a Charcoal Fire</span>)</b></span></div>
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<span style="font-size: large;"><b>1 Small piece Charcoal </b></span></div>
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<span style="font-size: large;"><b>1 Tbsp White Butter</b></span></div>
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<b><span style="font-size: x-large;">Let's Cook Dal Bukhara In Easy Steps ~</span></b></h2>
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<b>Step 1 ~</b></div>
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<b>* </b>Handpick out any impurity from the black gram lentil / sabut urad dal. Wash the Black Gram Lentil 4 ~ 5 times under running water. Drain the water. Keep aside.</div>
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<b>* </b>In a large pan take 4 ltrs Mineral Water. When the water is hot, that is you can see multiple bubbles form on the side or bottom, carefully add the Black Gram Lentil. Immediately turn the knob to the lowest heat on your cooking range. Cover with a lid. Leave it to simmer overnight, at least for 8 ~ 10 hours.</div>
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<span style="color: red;"><b>NOTE ~ Leave an outlet for the smoke to escape or else once the dal reaches boiling point it will start spilling out from the sides of the pan.</b></span></div>
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<b>Step 2 ~ </b></div>
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<b>* </b>Next morning or after 8 ~ 10 hours remove the lid. Scoop out the scum, drain out excess water, leaving sufficient water for the remaining ingredients to cook with the dal. In other words there should still be at least 4 inches of water above the cooked black gram lentil.</div>
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<b>* </b>Add 3 Tbsp Unsalted White Butter. Wait till it melts & becomes homogeneous with the Dal.</div>
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<b>* </b>Add Red Chilli Powder. Mix.</div>
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<b>* </b>Add Salt to taste. Stir.</div>
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<b>* </b>Add Tomato Puree & Ginger Garlic Paste. Mix well. Continue cooking till the raw smell of tomato, ginger, garlic disappears. This might take at least an hour.</div>
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<b>* </b>Next add 3 Tbsp Fresh Cream. Stir continuously till cream dissolves homogeneously with dal. </div>
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* Continue to cook on sim till you are ready to eat. Don't take it off the heat till you are ready to serve. </div>
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<b>Step 3 ~</b></div>
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<b>* </b>Just when you are about to serve, add remaining Butter & Cream. </div>
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<b>For Dhungar ~ </b></div>
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<b>* </b>Heat a piece small charcoal in fire. When it turns red, place it inside a very clean bowl. The bowl can be made of metal or can be a terracotta bowl. It should be small in size & very clean both inside & outside.</div>
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<b>* </b>Place the bowl with the burning charcoal inside on top of the dal. Keep the lid of the pan nearby. </div>
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<b>* </b>Pour the white butter on the red hot charcoal. It will start smoking immediately. As soon as you see the smoke, cover the pan with the lid. Make sure there is no outlet for this smoke to escape. Seal any hole on the lid.</div>
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<b>*</b> Open the lid of the pan on the dinning table in front of the diners or just before you spoon in the <b>Dal Bukhara </b>into a bowl for serving. </div>
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<span style="color: red;"><b>NOTE ~</b> <b>Do not use Dhungar technique to give the Dal Bukhara a smoky flavour if you have cooked the Dal Bukhara on a charcoal fire. The Dal Bukhara will automatically have a smoky flavour in that case.</b></span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b>Serve the Iconic Dal Bukhara with Roti, Naan, Paratha or Kulcha & a nice salad. I served it with <span style="font-size: large;"><a href="http://mytrystwithfoodandtravel.blogspot.com/2016/10/tava-aloo-kulcha-recipe-stuffed.html">Tava Aloo Kulcha</a></span>, click on it for recipe & Fattoush Arabic Salad</b></span></div>
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<span style="font-size: large;"><b><a href="http://mytrystwithfoodandtravel.blogspot.com/2016/10/tava-aloo-kulcha-recipe-stuffed.html">Tava Aloo Kulcha</a> ~</b></span></div>
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<a href="https://1.bp.blogspot.com/-oRYKaEinhTw/V_3WCzu_kKI/AAAAAAAAaic/yDkh-krx7E05cgw6ULcvSKOeWHXyUzfQACPcB/s1600/1b23468a-9879-47a5-aa11-fdafddd4a9a0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-oRYKaEinhTw/V_3WCzu_kKI/AAAAAAAAaic/yDkh-krx7E05cgw6ULcvSKOeWHXyUzfQACPcB/s640/1b23468a-9879-47a5-aa11-fdafddd4a9a0" width="365" /></a></div>
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<span style="font-size: large;"><b><i>Dal Bukhara Recipe Courtesy ~ <a href="https://www.itchotels.in/hotels/new-delhi/itcmaurya/dining/bukhara.html">Bukhara ITC Maurya, New Delhi</a></i></b></span></div>
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<span style="font-size: x-large;">Pictorial Depiction Of Each Step Of Cooking Dal Bukhara ~</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcguFFr-2R3jJLkcrUnWuRe4_ohMfsFBw6Jt3a4cLWERLFRfU-rktBe7Lqc4Z06gdyYDvGOwnJ_lIC5TzDtR8V9tr8210rLBstpyWxDA1CMMbotY40f_0aje2HXPnAcWIOcLJbraP-pTo/s1600/74C3EF34-B150-4CAB-8B27-4A4FE74C6996.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcguFFr-2R3jJLkcrUnWuRe4_ohMfsFBw6Jt3a4cLWERLFRfU-rktBe7Lqc4Z06gdyYDvGOwnJ_lIC5TzDtR8V9tr8210rLBstpyWxDA1CMMbotY40f_0aje2HXPnAcWIOcLJbraP-pTo/s640/74C3EF34-B150-4CAB-8B27-4A4FE74C6996.jpeg" width="640" /></a></div>
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<b>* </b>Handpick out any impurity from the black gram lentil / sabut urad dal. Wash the Black Gram Lentil 4 ~ 5 times under running water. Drain the water. Keep aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VJaVye02q3_4SgVng4dzflbMDxmMr1sdQ_bN537BLvdp7oZ43u1XYSpohEpsRPhrJtkcp-vOXtOIp2mBK14rriMmbe8j7SiEJqa0ejEWytBAYwiUQoa1Imc8aZ9yomgWV-tviG9eJRE/s1600/12BC7277-051C-4AAF-9783-BCC166DEF63B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VJaVye02q3_4SgVng4dzflbMDxmMr1sdQ_bN537BLvdp7oZ43u1XYSpohEpsRPhrJtkcp-vOXtOIp2mBK14rriMmbe8j7SiEJqa0ejEWytBAYwiUQoa1Imc8aZ9yomgWV-tviG9eJRE/s640/12BC7277-051C-4AAF-9783-BCC166DEF63B.jpeg" width="640" /></a></div>
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<b>* </b>In a large pan take 4 ltrs Mineral Water. When the water is hot, that is you can see multiple bubbles form on the side or bottom, carefully add the Black Gram Lentil. Immediately turn the knob to the lowest heat on your cooking range. Cover with a lid. Leave it to simmer overnight, at least for 8 ~ 10 hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkHAPw6SK8vNf3lOg-nxE-6QxmIeOSTmV71hXYvFHTFoWafesTY_6RGBI0tymSelB_U5ZNHE8bKbuFncYIz1cpUbQOUQb8W3rKjVzzfIk-tiFfCdO-Z9IaDRS9O9GxZMO2Cwhj2u4MeY/s1600/78057501-85C0-46F8-8D90-0A7E139721E7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkHAPw6SK8vNf3lOg-nxE-6QxmIeOSTmV71hXYvFHTFoWafesTY_6RGBI0tymSelB_U5ZNHE8bKbuFncYIz1cpUbQOUQb8W3rKjVzzfIk-tiFfCdO-Z9IaDRS9O9GxZMO2Cwhj2u4MeY/s640/78057501-85C0-46F8-8D90-0A7E139721E7.jpeg" width="640" /></a></div>
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<b>* </b>The water turns brown after simmering for 1 hour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rUf6Pq5Glip0dvLvOBQ-i2ERZk0bfjDnRB8VEnN16F3FOjbAKIJzRzyNgVf0DmLn-d420KN_topi59Ryqn2ndtZ2LpLtxleUBAokUEY1iDZ4qTPsz5jMzvJ150OqSsbGuawf5o9MX6E/s1600/2A43C084-9503-40CF-AFB0-4F284F6DB03B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rUf6Pq5Glip0dvLvOBQ-i2ERZk0bfjDnRB8VEnN16F3FOjbAKIJzRzyNgVf0DmLn-d420KN_topi59Ryqn2ndtZ2LpLtxleUBAokUEY1iDZ4qTPsz5jMzvJ150OqSsbGuawf5o9MX6E/s640/2A43C084-9503-40CF-AFB0-4F284F6DB03B.jpeg" width="640" /></a></div>
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<b>* </b>After 2 hours of cooking, the black gram lentil becomes soft.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqg-ddPaJvK_UQLvaA5ACgoD0bZJmXqMRSdfQpyWIKJYwXFHj6dxT5hBqFWb4rNpSn9ntmdUKK3WOsgl5jnjaLCLmwObj40sSJOQGk3IHjknZo_CBS6tyIfnjbgz4mZggGuF7Pc1Qohw/s1600/E10BFE89-7AD9-464B-98C6-C0D4B6BE311F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqg-ddPaJvK_UQLvaA5ACgoD0bZJmXqMRSdfQpyWIKJYwXFHj6dxT5hBqFWb4rNpSn9ntmdUKK3WOsgl5jnjaLCLmwObj40sSJOQGk3IHjknZo_CBS6tyIfnjbgz4mZggGuF7Pc1Qohw/s640/E10BFE89-7AD9-464B-98C6-C0D4B6BE311F.jpeg" width="640" /></a></div>
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<b>* </b>Next morning or after 8 ~ 10 hours remove the lid. Scoop out the scum, drain out excess water, leaving sufficient water for the remaining ingredients to cook with the dal. In other words there should still be at least 4 inches of water above the cooked black gram lentil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqsZ7oIR3ug6qKu0_MlKy5xJTnW1li7oAi7MjTh6efv2APpwD53ox2sHC_62y3ZxmI6IyLZt-uanFz2hhNcFn9L22EJhFN7h7uHIqx4O05Zs9Q41wZpLhZ2zN1rtW-T-98063GVZjCcs/s1600/5A088280-F221-442A-B4A7-E755E90B1070.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqsZ7oIR3ug6qKu0_MlKy5xJTnW1li7oAi7MjTh6efv2APpwD53ox2sHC_62y3ZxmI6IyLZt-uanFz2hhNcFn9L22EJhFN7h7uHIqx4O05Zs9Q41wZpLhZ2zN1rtW-T-98063GVZjCcs/s640/5A088280-F221-442A-B4A7-E755E90B1070.jpeg" width="640" /></a></div>
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<b>* </b>Add 3 Tbsp Unsalted White Butter. Wait till it melts & becomes homogeneous with the Dal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgRW_Tpsb2FAve9FBQ05annnLjCzHtScHjISu8lygcpJKV-_i2lz4K2-VUw1EJ19uggW-yay-pEsh0laUpn4rJCiRothIOJOZLZjIwU3JPJa4qc4q8BsbgAJJf6y9JbVTZQw-eAkphnY/s1600/3EBA914E-1292-4F6B-9341-F9A46AC478BD.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgRW_Tpsb2FAve9FBQ05annnLjCzHtScHjISu8lygcpJKV-_i2lz4K2-VUw1EJ19uggW-yay-pEsh0laUpn4rJCiRothIOJOZLZjIwU3JPJa4qc4q8BsbgAJJf6y9JbVTZQw-eAkphnY/s640/3EBA914E-1292-4F6B-9341-F9A46AC478BD.jpeg" width="640" /></a></div>
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<b>* </b>Add Red Chilli Powder. Mix.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRo-ZARmp5LNxe-_vNFva8Rel0GoNTCpEAawKBJ3Rl12TuhhI2JBXyh9wSaJHZ1oIH18tM5Z9uBocy5MZv2pYa2kSLMwY4tEk9JI6lO0J-paJVIyY3sFA8OIk8g9CIs__BnKBAd-IPxc/s1600/B1544C83-33E9-47F7-8D97-C1D3D0ECFF50.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRo-ZARmp5LNxe-_vNFva8Rel0GoNTCpEAawKBJ3Rl12TuhhI2JBXyh9wSaJHZ1oIH18tM5Z9uBocy5MZv2pYa2kSLMwY4tEk9JI6lO0J-paJVIyY3sFA8OIk8g9CIs__BnKBAd-IPxc/s640/B1544C83-33E9-47F7-8D97-C1D3D0ECFF50.jpeg" width="640" /></a></div>
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<b>* </b>Add Salt to taste. Stir.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVSF5R5KUVTJOybQDdBXS_patt6wwgIeSziqz7ej_4NZhu-jk7mXWx7fLFHXABlc5oMVuNFMrJvsUSXNnOWh6bgSHI_fRMauhspB1ZyprnzuCfT3f7FXaeaaxwzoT2Y4x4c23vZe2FeVY/s1600/B89AEE2C-C65B-4540-BE28-757248D1163B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVSF5R5KUVTJOybQDdBXS_patt6wwgIeSziqz7ej_4NZhu-jk7mXWx7fLFHXABlc5oMVuNFMrJvsUSXNnOWh6bgSHI_fRMauhspB1ZyprnzuCfT3f7FXaeaaxwzoT2Y4x4c23vZe2FeVY/s640/B89AEE2C-C65B-4540-BE28-757248D1163B.jpeg" width="640" /></a></div>
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<b>* </b>Add Tomato Puree & Ginger Garlic Paste. Mix well. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jkWOdOCx7V-w9N1_8yV0OdNnIYjs07v2C9_bPH69-HfwhdaIm5U2wdPidDio-2xC0i-rLQHppsj3GyRp2T8tOKAUJXSA_7e4LXqb9KSmy8Bz-pJ3dtr-nbESfaJGfgVzgvY6VMp-UQw/s1600/462E2DAC-624A-478F-911F-E2E60602E41A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1095" data-original-width="1600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jkWOdOCx7V-w9N1_8yV0OdNnIYjs07v2C9_bPH69-HfwhdaIm5U2wdPidDio-2xC0i-rLQHppsj3GyRp2T8tOKAUJXSA_7e4LXqb9KSmy8Bz-pJ3dtr-nbESfaJGfgVzgvY6VMp-UQw/s640/462E2DAC-624A-478F-911F-E2E60602E41A.jpeg" width="640" /></a><br />
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Continue cooking till the raw smell of tomato, ginger, garlic disappears. This might take at least an hour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzoRv0oPRfeXooaqaXBE9Xm0es3y7SZy0x_CnWnDYGsQfev_t6enn5ZZUKSexz8Sly1I9vPkiGP2ICqpoYtI9LiTIkw8mGvWJN9d6BvkxzD4oIUIHp_hxxA3JBzzMvrh-4IXY7iMLIJA/s1600/73847969-3EE9-465D-AB3D-5E67C6F56AF3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzoRv0oPRfeXooaqaXBE9Xm0es3y7SZy0x_CnWnDYGsQfev_t6enn5ZZUKSexz8Sly1I9vPkiGP2ICqpoYtI9LiTIkw8mGvWJN9d6BvkxzD4oIUIHp_hxxA3JBzzMvrh-4IXY7iMLIJA/s640/73847969-3EE9-465D-AB3D-5E67C6F56AF3.jpeg" width="640" /></a><br />
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<b>* </b>This should be the texture & viscosity of Dal Bukhara before adding the fresh cream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8waF7pqT7GRH0t9mrd0vmw6nbgw-b9Z0jBCw6xkeSZ7dNtMIaaHMzCslalXd3V15RG33Iv7T6FCbqPBUJaCGO0rRgcbgMofYRP-5mbIWLum8n42bc3e1gISKKtxPLI60y12jraj2OC0Q/s1600/793C8A2E-0EE4-4197-BEEE-DF005CF9663A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8waF7pqT7GRH0t9mrd0vmw6nbgw-b9Z0jBCw6xkeSZ7dNtMIaaHMzCslalXd3V15RG33Iv7T6FCbqPBUJaCGO0rRgcbgMofYRP-5mbIWLum8n42bc3e1gISKKtxPLI60y12jraj2OC0Q/s640/793C8A2E-0EE4-4197-BEEE-DF005CF9663A.jpeg" width="640" /></a></div>
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<b>* </b>Next add 3 Tbsp Fresh Cream. Stir continuously till cream dissolves homogeneously with dal. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YrlcdK6uZORzP4kN6jNmW8Cv38NwHXtrcOevsZweOfRfm04b1DJa1ad-_nZi6GQQHfA3afU8XQ-VRqNRrGBO2_KVDkq7VX6VqMQv1vsYaGFCgqSV6HneLRrDFJ-H1Brm0FxiKVksvfY/s1600/F4467F61-5A35-4084-9403-E9C76EB1ACEC.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YrlcdK6uZORzP4kN6jNmW8Cv38NwHXtrcOevsZweOfRfm04b1DJa1ad-_nZi6GQQHfA3afU8XQ-VRqNRrGBO2_KVDkq7VX6VqMQv1vsYaGFCgqSV6HneLRrDFJ-H1Brm0FxiKVksvfY/s640/F4467F61-5A35-4084-9403-E9C76EB1ACEC.jpeg" width="640" /></a></div>
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* Continue to cook on sim till you are ready to eat. Don't take it off the heat till you are ready to serve. </div>
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<span style="font-size: large;"><b>Dhungar Or Inducing Smokiness Into The Dal Bukhara ~</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbytIMvcYNNLGyjqz0_V8gmolpw62mHOVoPl6j268rs-NFTU2a0aMwRJksma1St44ihI2yZDx2AnFzoM7CbeugoUd1a0N9zv-croYTYfdHnVVP8dqmxei9j4llq_uqVWfx5puBCHuH10/s1600/CBEE86F8-8099-49A8-AADC-C8992A58A610.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbytIMvcYNNLGyjqz0_V8gmolpw62mHOVoPl6j268rs-NFTU2a0aMwRJksma1St44ihI2yZDx2AnFzoM7CbeugoUd1a0N9zv-croYTYfdHnVVP8dqmxei9j4llq_uqVWfx5puBCHuH10/s640/CBEE86F8-8099-49A8-AADC-C8992A58A610.jpeg" width="640" /></a></div>
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<b>* </b>Heat a piece small charcoal in fire. When it turns red, place it inside a very clean bowl. The bowl can be made of metal or can be a terracotta bowl. It should be small in size & very clean both inside & outside.</div>
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<b>* </b>Place the bowl with the burning charcoal inside on top of the dal. Keep the lid of the pan nearby. </div>
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<b>* </b>Pour the white butter on the red hot charcoal. It will start smoking immediately. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOkXtoNaX3vn8f9JwauTNqdSCy1BXlJl7O-WWM0MuChKtWLaEfcHCCrMmegHxfMWB8FlrKFkkGZMU0vsF126gkYyQRU4uj3mnOzU6mfU1w-0SefwB-ShoZe10SgSBqjPTtekqWAq4fmM/s1600/DA53BBBB-EA66-4CDB-B0C6-3E1D4024691B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOkXtoNaX3vn8f9JwauTNqdSCy1BXlJl7O-WWM0MuChKtWLaEfcHCCrMmegHxfMWB8FlrKFkkGZMU0vsF126gkYyQRU4uj3mnOzU6mfU1w-0SefwB-ShoZe10SgSBqjPTtekqWAq4fmM/s640/DA53BBBB-EA66-4CDB-B0C6-3E1D4024691B.jpeg" width="640" /></a><br />
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<b>* </b>As soon as you see the smoke, cover the pan with the lid. Make sure there is no outlet for this smoke to escape. Seal any hole on the lid.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOL7xbQxjG8i1aH-y-d8Z7LMurD_uA8I_CIy_0GJGSq6NB-Lo_yGGN4Wl97TaB62ifJJL6I6MlPL8rtMLvn-KjTy5AnJPU5WNp550CsLkxF9RoV_fO9VSN3ym2qcm64N3QcMzClMlkIAI/s1600/135F7D61-9787-4D44-AF68-1A9FE9F96332.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOL7xbQxjG8i1aH-y-d8Z7LMurD_uA8I_CIy_0GJGSq6NB-Lo_yGGN4Wl97TaB62ifJJL6I6MlPL8rtMLvn-KjTy5AnJPU5WNp550CsLkxF9RoV_fO9VSN3ym2qcm64N3QcMzClMlkIAI/s640/135F7D61-9787-4D44-AF68-1A9FE9F96332.jpeg" width="640" /></a><br />
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<b>*</b> Open the lid of the pan on the dinning table in front of the diners or just before you spoon in the <b>Dal Bukhara </b>into a bowl for serving. </div>
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<span style="font-size: x-large;">Dal Bukhara Using Pressure Cooker Method ~</span></h2>
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<span style="font-size: large;"><b>Time ~ 15 minutes Preparation + 1 hour Cooking + overnight soaking time of lentils</b></span><br />
<span style="font-size: large;"><b>(<span style="color: red;">Everything Else Remains the same as </span><span style="color: red;"><span style="caret-color: rgb(255, 0, 0);">above</span></span>)</b></span><br />
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<span style="font-size: large;"><b>Ingredients ~</b></span><br />
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<span style="font-size: large;"><b>1 Ltr. Mineral Water</b></span><br />
<span style="font-size: large;"><b>(<span style="color: red;">Everything else remains the same as above</span>)</b></span><br />
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<b><span style="font-size: x-large;">Let's Make Dal Bukhara Using Pressure Cooker In Easy Steps ~</span></b></h2>
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<b>Step 1 ~</b></div>
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<b>* </b>Handpick out any impurity from the black gram lentil / sabut urad dal. Wash the Black Gram Lentil 4 ~ 5 times under running water. Drain the water. Now cover the Black Gram lentil with sufficient water so that it is completely submerged. Cover and leave overnight. Do not refrigerate.</div>
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<b>* </b>In the morning drain out the water. Keep aside.</div>
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<b>* </b>In a pressure cooker take 1 Ltr of mineral water. Add the Soaked Black Gram Lentil, which would have become softer and bigger in size from soaking overnight.</div>
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<b>* </b>Put the lid and pressure cook on high heat for 10 whistles. Simmer and cook on low heat for at least another 8 to 10 whistles. Switch off the flame.</div>
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<b>Step 2 ~</b></div>
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<b style="color: black;">* </b>Once the pressure subsides, open the lid, switch on the flame / heat to high and<b style="color: black;"> </b>Add 3 Tbsp Unsalted White Butter. Wait till it melts & becomes homogeneous with the Dal.</div>
<span style="color: red;"><b>NOTE ~ You can also transfer the cooked Black Gram Lentil into a pan and then continue the cooking from here on. The choice is unto you.</b></span><br />
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<b>* </b>Add Red Chilli Powder. Mix.</div>
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<b>* </b>Add Salt to taste. Stir.</div>
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<b>* </b>Add Tomato Puree & Ginger Garlic Paste. Mix well. Continue cooking till the raw smell of tomato, ginger, garlic disappears. This might take at 15 ~ 20 minutes. Keep stirring or else the dal might stick to the bottom of the cooker & get burnt. Control the heat to ensure the Dal doesn't stick to the bottom of the pressure cooker. </div>
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<b>* </b>Next add 3 Tbsp Fresh Cream. Stir continuously till cream dissolves homogeneously with dal. </div>
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* Now simmer the heat and Continue to cook on sim for another 5 minutes or till you get the desired consistency/viscosity. Remove from the flame/ heat.</div>
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<b>Step 3 ~</b></div>
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<b>* </b>Just when you are about to serve, add remaining Butter & Cream. </div>
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<b>For Dhungar ~ </b></div>
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<b>* </b>Heat a piece small charcoal in fire. When it turns red, place it inside a very clean bowl. The bowl can be made of metal or can be a terracotta bowl. It should be small in size & very clean both inside & outside.</div>
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<b>* </b>Place the bowl with the burning charcoal inside on top of the dal. Keep a lid nearby. Do not use the lid of the pressure cooker.</div>
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<b>* </b>Pour the white butter on the red hot charcoal. It will start smoking immediately. As soon as you see the smoke, cover the pressure cooker with the lid. Make sure there is no outlet for this smoke to escape. Seal any hole on the lid.</div>
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<b>*</b> Open the lid of the pressure cooker on the dinning table in front of the diners or just before you spoon in the <b>Dal Bukhara </b>into a bowl for serving. </div>
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<span style="color: red;"><b>NOTE ~</b> <b>Do not use Dhungar technique to give the Dal Bukhara a smoky flavour if you have cooked the Dal Bukhara on a charcoal fire. The Dal Bukhara will automatically have a smoky flavour in that case.</b></span></div>
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<b style="font-family: 'times new roman'; font-size: x-large;">Would Love To Hear From You. Do Leave Your Valuable Feedback In The Comments Below. If You Have Tried This Recipe Please Let Me Know How It Turned Out. If You Have Any Queries Regarding This Or Any Other Recipe In My Blog, Please Feel Free To Leave A Comment Here Or Email Me At piyalimutha@gmail.com . For The Latest Updates Of My Blog And Loads Of Food Stories Stay Tuned To My Facebook, Google+, Twitter, Instagram, Pinterest, Flipboard Accounts. Let The Food Adventure Continue In Your Kitchen...</b></div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com3tag:blogger.com,1999:blog-1651777397613067312.post-47691047086095022512018-12-03T20:00:00.001-08:002018-12-04T01:18:34.639-08:00Kolkata Ghugni Recipe / Kolkata Style Yellow Peas Curry Recipe ~ Just Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lb-TXVZ_gfisui_6j-y7EFE2Sw4jpIKKRPUOFbdZzRIPzm4x135MyuVuZQT-bniCWUThyphenhyphen9-_V7nANQ42tpDP70rZJ2FdFq3x0EepKoN-UE4qmGaehXNQdIL9vEHUJ7nEucf1W_gxE9A/s1600/00D3A791-6304-4501-8D79-F62E7612D3E6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="1300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lb-TXVZ_gfisui_6j-y7EFE2Sw4jpIKKRPUOFbdZzRIPzm4x135MyuVuZQT-bniCWUThyphenhyphen9-_V7nANQ42tpDP70rZJ2FdFq3x0EepKoN-UE4qmGaehXNQdIL9vEHUJ7nEucf1W_gxE9A/s2000/00D3A791-6304-4501-8D79-F62E7612D3E6.jpeg" width="867" /></a></div>
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<span style="background-color: white; text-align: left;">At any and every street corner of Kolkata you will find these bright yellow peas curry in a huge deep plate, from which the Ghugni seller will scoop out a ladle full of Ghugni into a paper or leaf, shaped like a bowl and then garnish it with a whole lot of condiments and very skinny noodle shaped lentil fritters known as sev. Honestly what he serves is truly truly lip smacking delicious. But you can make Ghugni at home too for your parties. During Holi, just picking up a bowl of Gugni and digging into it gives a whole lot of satisfaction because Ghugni tastes just so delightful that you just cannot stop at one.</span><br />
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<span style="color: blue;">KOLKATA GHUGNI RECIPE:</span></h2>
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<span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px; text-align: justify;"><b style="background-color: white;">SERVES : 4</b></span></div>
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<span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px; text-align: justify;"><b style="background-color: white;">CUISINE : INDIAN</b></span></div>
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<span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px; text-align: justify;"><b style="background-color: white;">TYPE : SNACK</b></span></div>
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<span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px; text-align: justify;"><b style="background-color: white;">TIME : 30 MINUTES PREPARATION+30 MINUTES COOKING</b></span></div>
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<span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;"><span style="background-color: white;"><b>INGREDENTS :</b><br /><br />1) 250-300 Gms of dried yellow peas, soaked overnight and cooked till soft<br />2) 1 Large Red Onion finely chopped<br />3) 2 Bay leaves<br />4) 1 inch Cinnamon Stick<br />5) 4 Cloves<br />6) 4 Green Cardamoms<br />7) 1 Tbsp Ginger Garlic Paste<br />8) 1/2 Tsp turmeric powder<br />9) 1 Tsp Garam Masala Powder<br />10) 1 Large Potato, Boiled, Skinned and cubbed<br />11) 1 Tsp Tamarind paste/pulp<br />12) Salt to taste<br />13) 1-2 Tbsp Oil</span></span><br />
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<span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;"><span style="background-color: white;"><br /><b>FOR THE DRY ROASTED / BHAJA MASALA</b><br /><br />1) 4-5 Dry Red Chillies<br />2) 4 Tbsp Cumin Seeds<br />3) 2 Tbsp Coriander Seeds<br /><br /><b>FOR THE GARNISH</b><br /><br />1) 2 Tbsp of Dry Roasted Masala Mix<br />2) 1 Tbsp of Ginger julienne<br />3) 2 Tbsp of Chopped Coriander leaves<br />4) 1-2 Green chillies finely chopped<br />5) 1 Tsp of Chilli Flakes<br />6) 1 Medium sized tomato finely Chopped</span></span><br />
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<span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px; text-align: justify;"><a href="http://2.bp.blogspot.com/-lG2s6gqqg6E/VPmS_uGegfI/AAAAAAAAIGI/0oMpX1c1tzk/s1600/2015%2B-%2B8" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em; text-decoration: none;"><span style="color: black;"><img border="0" height="400" src="https://2.bp.blogspot.com/-lG2s6gqqg6E/VPmS_uGegfI/AAAAAAAAIGI/0oMpX1c1tzk/s1600/2015%2B-%2B8" style="border: none; padding: 8px; position: relative;" width="300" /></span></a></span></div>
<span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;"><span style="background-color: white;"><br /><b>GET COOKING WITH ME IN EASY STEPS :</b><br /><b><br /></b><b>STEP 1:</b><br />Cook the soaked yellow peas either in a pressure cooker or pot till soft. Chop the Red Onion finely. Chop the fresh coriander. Chop the ginger juliennes,green chilli and the tomato. Boil the Potato, cool and cut into cubes. For the Bhuna/Bhaja/Roasted Spice Mix in a pan dry roast the red chillies, cumin and coriander seeds till fragrant. Cool and grind into powder. I add a small piece of Rocksalt before grinding. It enhances the flavour.<br /><br /><b>STEP 2:</b><br />In a pan or wok add oil. When hot add in the bay leaves, Cinamon stick, green cardamom pods, cloves and let them all crackle and become aromatic. Next goes in the chopped onions along with the ginger garlic paste. Also add the turmeric powder now. Sauté till the onions become soft and changes colour. Next add in the boiled yellow peas, tamarind and garam masala. Mix everything well and let it simmer for a couple of minutes before adding in the boiled cubbed potatoes. Mix and add a little water about 1/2 Cup ( 125 ml ) into the contents of the pan. Simmer for 5-10 minutes.<br /><br /><b>STEP 3:</b><br />Garnish with the special dry roasted spice mix, fresh chopped coriander leaves, ginger julienne, chopped green chillies, red chilli flakes and chopped tomato.<br /><br />Serve hot.</span></span><br />
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<span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; line-height: 22px;"><span style="background-color: white;"><b><br /></b><b>CHECK LIST :</b><br /><b>1) Dried Yellow peas, 2) Red Onion, 3) Bay leaves, 4) Cinnamon, 5) Cardamom, 6) Ginger Garlic Paste, 7) Turmeric Powder, 8) Garam Masala Powder, 9) Boiled Potato, 10) Tamarind, 11) Salt, 12) Mustard Oil, 13) Cloves</b><br /><b>FOR THE DRY ROASTED SPICE MIX:</b><br /><b>1) Dry Red Chillies, 2) Cumin Seeds, 3) Coriander Seeds</b><br /><b>FOR GARNISH:</b><br /><b>1) Dry Roasted Spice Mix, 2) Ginger Julienne, 3) Fresh Coriander Leaves, 4) Green Chillies, 5) Red Chilli Flakes, 6) Tomato</b></span></span></div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com2tag:blogger.com,1999:blog-1651777397613067312.post-11152560385322760192018-11-26T04:26:00.000-08:002018-11-26T04:31:17.023-08:00Egg Rendang / Famous Indonesian Savoury Egg Dish With Very Thick Gravy <div dir="ltr" style="text-align: left;" trbidi="on">
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As a food Blogger I am always on the look out for nouvelle recipes, everyday begins with a quest to first learn about new ingredients, then incorporating those ingredients in a dish, making the dish a number of times, till I have almost total control over those ingredients. It is only after that, I will cook that dish, capture it's steps, photograph the main dish and then publish it here in my Blog, so that all the lovely wonderful readers of my Blog can prepare the dish without having to go through any difficulty. No dish which is being cooked for the first time in my kitchen, will be published in my Blog, after the first attempt, even if the very first attempt has yielded the perfect result. It will only find it's way into my Blog after it has been made with that same flawless result at least a number of times. </div>
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By saying flawless here doesn't mean that there would be no room for improvement or this is the ultimate dish, no never. Every time each of us make a dish there will always be a way to better it in the next time of cooking it. Similarly that same dish, the same recipe can be made by some other with astonishing result. Here flawless defines, my satisfaction at whatever sensory knowledge I have developed as a passionate foodie over the years. It also means, the feedback that comes, unbiased both verbally and me gauging visually by the expression of my diners, makes me think that now this dish is good enough to be shared widely with discerning food readers.</div>
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I have always that my Blog should be able to infuse enthusiasm into people who do not like to get into the kitchen and cook yet have to do it out of compulsion. So here is where I wanted to come in, introduce you to ingredients, which never have made their way into your kitchen till date, bring to you recipes from across the length and breadth of the Globe. I am sure that most of us get pepped up at the thought of trying a new kind of cuisine, when we venture out to a restaurant. It is that excitement of something new, something different that gets us eager. Though some dishes are totally different from the food we have known, yet there are plenty out there which though had very different, aroma, taste and flavours comes across as something we have known closely. It is these dishes that delight me more and are actually my favourite.</div>
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So today's dish is one such dish which has it's roots in Indonesia. It's called <b>Rendang</b>, looks, tastes like a curry, that we Indians are so familiar with, but the locals would tell you otherwise. In Indonesia a curry is considered to have gravy with a runny consistency. In<b> Rendang </b>there should be no liquid in the gravy. So in Indonesia, <b>Rendang </b>is not a curry but the word <b>Rendang </b>is actually derived from <b>Merendang</b> which is word used to describe a cooking technique. In this technique the food is slow cooked on a simmering heat, continuously being moved around in the vessel of cooking, to prevent from sticking to the bottom. This process is continued till there is no liquid left in the gravy and the meat is fully cooked.</div>
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<b>Rendang </b>is characterised by the spices used, which are indigenous to this dish. It is the spice mix comprising of <b>Galangal</b>, <b>Lemon Grass</b>, <b>Fresh Turmeric </b>and a secret ingredient called <b>Kerisik </b>which is coconut toasted golden brown and then whizzed to get brown sugar like consistency. It is important that you get the perfect <b>Kerisik </b>as this adds a whole new dimension of flavour to this dish. Also the use of <b>Turmeric leaves </b>in the gravy gives the <b>Rendang </b>it's distinct flavour and taste. </div>
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In my Blogging journey the role of <b>Azlin Bloor </b>has been pivotal. <b>Azlin </b>is an adept chef, a culinary instructor and a food blogger who blogs at <b><a href="https://www.linsfood.com/">LINS FOOD</a> </b>. You can go to her blog by clicking on <b>--> <a href="https://www.linsfood.com/">LINS FOOD</a> <--</b>right here. Her Blog is a treasure and a food lovers delight. Not only is it full of decadent dishes but has an in-depth repertoire of ingredients from different corners of the Globe, with their use in dishes, their history, etymology etc. You will not find many Blogs like her which are impregnated with Culinary Knowledge. I have and am still learning a lot from her Blog. You can check out her Blog and will be glad that I told you about <b><a href="https://www.linsfood.com/">LINS FOOD</a> .</b></div>
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The recipe of the <b>Rendang </b>is from her Blog the Link of which is given right here --> <b><a href="https://www.linsfood.com/beef-rendang-daging/">Rendang Recipe ~ the way my MUM made it </a> . </b>The instructions as always are clear, crisp and very easy to follow. Also if you want to find the right way of making <b>Kerisik </b>please click the link --> <b><a href="https://www.linsfood.com/kerisik/">KERISIK</a> </b></div>
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I am however not sharing any Meat <b>Rendang </b>here, cause I had made this dish as an accompaniment with my <a href="http://mytrystwithfoodandtravel.blogspot.com/2018/11/nasi-biryani-chicken-nasi-biryani.html"><b>Chicken</b> </a><b><a href="http://mytrystwithfoodandtravel.blogspot.com/2018/11/nasi-biryani-chicken-nasi-biryani.html">Nasi Biryani / Nasi Beriani</a> . </b>Hopefully I will share <b>Chicken or Mutton Rendang </b>, someday soon. One little note from me for my valuable readers, this dish doesn't taste the same without it's indigenous ingredients, so please do not replace any ingredient used here. Asian stores throughout the world stock almost all the ingredients used in making this dish. I am sure if you look out you will find all of them. Also since this is an egg curry there are variations in the quantity of ingredients used from the original recipe. Also I have added Tamarind paste for an extra zing to suit my family's palate unlike Lins Recipe. So let's take a look at the ingredients.</div>
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<span style="font-size: x-large;">Egg Rendang Recipe ~</span></h2>
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<span style="font-size: large;"><b>Author ~ Piyali Sekhar Mutha</b></span></div>
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<span style="font-size: large;"><b>Serves ~ 4</b></span></div>
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<span style="font-size: large;"><b>Cuisine ~ Indonesian</b></span></div>
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<span style="font-size: large;"><b>Type ~ Main Course Served As An Accompaniment With Rice Dish / Gravy Dish</b></span></div>
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<span style="font-size: large;"><b>Time ~ 30 Minutes Preparation + 30 Minutes Cooking</b></span></div>
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<span style="font-size: large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: large;"><b>For Kerisik~</b></span></div>
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<span style="font-size: large;"><b>3 ~ 4 Tbsp Coconut, Fresly Grated or Defrosted frozen grated </b></span></div>
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<span style="font-size: large;"><b>For the Rendang Paste ~ </b></span></div>
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<span style="font-size: large;"><b>1 Stalk Lemon Grass (Use Only the White Portion)</b></span></div>
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<span style="font-size: large;"><b>1/2 Inch Piece Galangal</b></span></div>
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<span style="font-size: large;"><b>1 Inch Piece Ginger</b></span></div>
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<span style="font-size: large;"><b>6 Cloves Garlic</b></span></div>
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<span style="font-size: large;"><b>10 Dry Red Chillies (de~seeded) </b></span></div>
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<span style="font-size: large;"><b>1 Large Red Onion (Cubed)</b></span></div>
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<span style="font-size: large;"><b>3 Tbsp Kerisk</b></span></div>
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<span style="font-size: large;"><b>1/2 Inch Piece Fresh Turmeric</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Coriander Powder</b></span></div>
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<span style="font-size: large;"><b>For the Egg Rendang Gravy~</b></span></div>
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<span style="font-size: large;"><b>6 ~ 8 Eggs (Chicken)</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Oil </b></span></div>
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<span style="font-size: large;"><b>Rendang Paste from above</b></span></div>
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<span style="font-size: large;"><b>400 ml Coconut Cream</b></span></div>
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<span style="font-size: large;"><b>1 Lemon Grass, white portion bruised</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Tamarind Paste</b></span></div>
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<span style="font-size: large;"><b>1 Turmeric Leaf OR 2 ~ 3 Kaffir Lime Leaves, I used the latter</b></span></div>
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<span style="font-size: large;"><b>Salt to taste</b></span></div>
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<b><span style="font-size: large;">Let's Cook Egg Rendang In Easy Steps ~</span></b></h2>
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<b>STEP ~ 1</b></div>
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<b>* </b>Boil the Eggs covered with water. Once done, remove them, cool them and shell the eggs. Keep aside.</div>
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<b>* </b>De ~ seed the Dry Red Chillies. Soak them in hot water for 20 minutes. After 20 minutes, you will see the chillies soften.</div>
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<span style="color: red;"><b>NOTE ~ Depending on the type of chillies used your gravy will get its colour. So please don't bother if your gravy does not look similar to that of mine. As the Chillies have had their seeds removed so they will not have ant heat in them, thereby imparting only colour and aroma to the dish.</b></span></div>
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<b>To Make Kirisk ~</b></div>
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<b>STEP ~ 2</b></div>
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<b>* </b>Dry Toast the grated Coconut in a pan. </div>
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<span style="color: red;"><b>NOTE ~ </b></span><b><span style="color: red;">You will have to manage the heat as the smaller pieces of Coconut burn easily. Once the smaller pieces of the grated coconut turn golden brown, remove from heat. The bigger pieces in the grated coconut will still be white. But when you leave it to cool, you will notice that in the heat remaining in the utensil used to toast the grated coconut, the bigger pieces have also turned golden brown.</span></b></div>
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<b>* </b>Cool & transfer to a coffee grinder / grinder. Grind it to the consistency of brown sugar / coarsely. Set aside.</div>
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<b>To Make Rendang Paste ~</b></div>
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<b>STEP ~ 3</b></div>
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<b>* </b>Take all the ingredients listed under "<b>For the Rendang Paste</b>" in a grinder and grind using a little water to a smooth paste.</div>
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<b>To Make The Egg Rendang Gravy ~</b></div>
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<b>STEP ~ 4</b></div>
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<b>*</b> Take a pan / wok / kadai . Pour Oil. Add <b>Rendang Paste</b> to the oil. Cover and simmer to cook the paste, till oil starts oozing from the paste. Keep moving the paste to & fro with a spatula from time to time, so that it doesn't stick to the bottom.</div>
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<b>* </b>Add Coconut Cream. Throw in the Lemon grass & Kaffir Lime Leaves OR Turmeric Leaf. Simmer and Cook till the Coconut Cream dries up completely and there is no liquid left in the pan.</div>
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<b>* </b>Add Tamarind Paste & Season with salt. Mix well.</div>
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<b>* </b>After a minute a add the Eggs.</div>
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Serve with Hot Rice. I served this with <b><a href="http://mytrystwithfoodandtravel.blogspot.com/2018/11/nasi-biryani-chicken-nasi-biryani.html">Nasi Biryani / Chicken Nasi Beriani </a> </b>. In Nasi Biryani since the Chicken Gravy is served on the side & unlike most Biryani, Chicken Curry & Rice are cooked Separately, therefore the <b>Egg</b> <b>Rendang Curry </b>compliments it very well.</div>
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<b style="font-family: 'times new roman'; font-size: x-large;">Would Love To Hear From You. Do Leave Your Valuable Feedback In The Comments Below. If You Have Tried This Recipe Please Let Me Know How It Turned Out. If You Have Any Queries Regarding This Or Any Other Recipe In My Blog, Please Feel Free To Leave A Comment Here Or Email Me At piyalimutha@gmail.com . For The Latest Updates Of My Blog And Loads Of Food Stories Stay Tuned To My Facebook, Google+, Twitter, Instagram, Pinterest, Flipboard Accounts. Let The Food Adventure Continue In Your Kitchen...</b></div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com0tag:blogger.com,1999:blog-1651777397613067312.post-2471300408707905372018-11-21T20:03:00.000-08:002019-02-03T05:04:31.722-08:00Nasi Biryani / Chicken Nasi Biryani / Nasi Beriani / Malaysian / Singapore Style Chicken Biryani ~ My Biryani Trail<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuwX2NS-7dDKBMZAigrsmsLrDIVQ4-xCHZh-O9t9bKdWz268pDcA7UPtBtbMYYFQHKyEFdazivKgsPA2yyspGJ9IwI-baWEgwxVBaa4sZ8vDK30pLaCSNgHkRnZ6mKt_wIUui8StroHU/s1600/78E03F84-C91D-47DD-B837-F64F7778DE7B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="1400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuwX2NS-7dDKBMZAigrsmsLrDIVQ4-xCHZh-O9t9bKdWz268pDcA7UPtBtbMYYFQHKyEFdazivKgsPA2yyspGJ9IwI-baWEgwxVBaa4sZ8vDK30pLaCSNgHkRnZ6mKt_wIUui8StroHU/s2000/78E03F84-C91D-47DD-B837-F64F7778DE7B.jpeg" width="867" /></a></div>
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I took a pledge to share my love for Biryani by documenting my journey tasting this superlative dish across the length and breadth of the Globe. The more I travelled in search of different versions of this dish the more intrigued and awed I was with Biryani. Introducing you dear friends to a Biryani called Nasi Biryani. The word Nasi in Malaysian and Indonesian cookery stands for Cooked Rice. This version of the Biryani is unlike any of the Biryanis that your palate is familiar with. This Biryani does not incorporate the “Dum” cooking technique that is so synonymous with the cooking of any Biryani dish. Moreover it incorporates Local ingredients like Pandan Leaves, Lemon Grass to suit the local taste.<br />
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<span style="font-size: x-large;">Nasi Biryani / Chicken Nasi Biryani / Malaysian / Singapore Style Biryani Recipe ~</span></h2>
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<span style="font-size: large;"><b>Serves ~ 4</b></span></div>
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<span style="font-size: large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: large;"><b>For the Chicken Curry ~</b></span></div>
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<span style="font-size: large;"><b>4 Chicken Leg Quarters</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Oil, preferably coconut oil</b></span></div>
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<span style="font-size: large;"><b>1 Inch Cinnamon Stick</b></span></div>
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<span style="font-size: large;"><b>4 Cloves</b></span></div>
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<span style="font-size: large;"><b>4 Green Cardamom</b></span></div>
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<span style="font-size: large;"><b>2 Star Anise, whole</b></span></div>
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<span style="font-size: large;"><b>1 Large Onion, sliced</b></span></div>
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<span style="font-size: large;"><b>1 Large Tomato, sliced</b></span></div>
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<span style="font-size: large;"><b>3 ~ 4 Bay Leaves</b></span></div>
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<span style="font-size: large;"><b>1 Cup Chicken Stock or use chicken stock cubes</b></span></div>
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<span style="font-size: large;"><b>Salt to taste</b></span></div>
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<span style="font-size: large;"><b>For the Chicken Marinade ~</b></span></div>
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<span style="font-size: large;"><b>1 Cup Yogurt</b></span></div>
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<b><span style="font-size: large;">1 Tsp Cumin Seeds</span></b></div>
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<b><span style="font-size: large;">2 Tsp Coriander Seeds</span></b></div>
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<b><span style="font-size: large;">1 Tsp Fennel Seeds </span></b><br />
<b><span style="font-size: large;">8 ~ 10 Pods Garlic, grated</span></b><br />
<b><span style="font-size: large;">1/2 Tsp Turmeric powder</span></b><br />
<b><span style="font-size: large;">2 Tbsp Red Chili Powder</span></b><br />
<b><span style="font-size: large;">1 Nutmeg, crushed into powder using mortar & pestle</span></b><br />
<b><span style="font-size: large;">1 Large Onion, sliced & deep fried till golden brown & crisp</span></b><br />
<b><span style="font-size: large;">1/2 Cup Coriander Leaves</span></b><br />
<b><span style="font-size: large;">1 Tbsp Salt</span></b><br />
<b><span style="font-size: large;">1 Tsp Oil</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">For Cooking the Rice ~</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">2 Cups (500 Gms. approximately) Basmati Rice</span></b><br />
<span style="font-size: large;"><b>4 Tbsp Oil / Clarified Butter / Coconut Oil</b></span></div>
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<b><span style="font-size: large;">1 Inch Cinnamon Sticks</span></b></div>
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<b><span style="font-size: large;">5 Pods Cardamom </span></b></div>
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<b><span style="font-size: large;">2 Pieces Star Anise</span></b></div>
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<b><span style="font-size: large;">5 Pieces Cloves</span></b></div>
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<b><span style="font-size: large;">1 Tsp Cumin Seeds</span></b></div>
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<b><span style="font-size: large;">1 Tbsp Garlic, grated</span></b></div>
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<b><span style="font-size: large;">4 Strips Pandan Leaves </span></b></div>
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<b><span style="font-size: large;">2 Stalks Lemon Grass ( White Portion Only)</span></b></div>
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<b><span style="font-size: large;">1 Cup evaporated Milk</span></b></div>
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<b><span style="font-size: large;">1 Cup Chicken Stock</span></b><br />
<b><span style="font-size: large;">2 Cups Water</span></b><br />
<b><span style="font-size: large;">Salt to taste</span></b></div>
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<b><span style="font-size: large;">1 Tsp Salt</span></b></div>
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<b><span style="font-size: large;">For Garnishing the Rice</span></b><br />
<b><span style="font-size: large;"><br /></span></b></div>
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<b><span style="font-size: large;">A few strands of Saffron, soaked in 6 Tbsp hot water</span></b><br />
<b><span style="font-size: large;">1/2 Cup Raisins, fried</span></b><br />
<b><span style="font-size: large;">1/2 Cup Cashewnuts, fried</span></b><br />
<b><span style="font-size: large;">1 Large Onion, deep fried until golden brown</span></b><br />
<b><span style="font-size: large;">1/ 2 Cup Coriander Leaves, chopped</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
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<h2>
<span style="font-size: x-large;">Let's Cook Nasi Biryani / Chicken Nasi Biryani / Malaysian / Singapore Style Chicken Biryani In Easy Steps ~</span></h2>
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<span style="font-size: large;"><b>STEP ~ 1</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>To Marinate the Chicke Leg Quarters ~</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
* Grind coriander, cumin & fennel seeds into a fine powder<br />
<b><span style="font-size: large;"><br /></span></b>
* In a large bowl or plate, take Yogurt. Add all the ingredients under " to marinate chicken ", Mix<br />
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* Marinate Chicken foe at least 30 minutes<br />
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<span style="font-size: large;"><b>To Cook the Chicken Curry ~</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
* Take oil. Sautés the whole spices till fragrant. Fry onions, add tomatoes, cook till soft, Add chicken, cook for 5 minutes on high heat, add chicken stock, salt to taste, cook till done.<br />
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<span style="font-size: large;"><b>To Cook the Rice</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
In a pan take oil, throw in whole spices, fry till fragrant, add garlic paste, fry till raw smell disappears. Add rice. Add evaporated milk, chicken stock, water, pandan leaves, lemon grass, salt.<br />
Cook till done.<br />
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Add Saffron water . Garnish with fried onions, cashew nut, raisins, coriander leaves.<br />
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Serve topped with Chicken Quarters. Serve the Chicken Gravy in a separate Bowl<br />
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com0tag:blogger.com,1999:blog-1651777397613067312.post-85955872188472143312018-11-15T23:38:00.000-08:002019-08-26T23:59:34.444-07:00Banarasi Vegetable Biryani ~ My Biryani Trail<div dir="ltr" style="text-align: left;" trbidi="on">
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I sat holding the hands of my Bua (paternal aunt) tightly, on the steps of the ghats of Banaras, looking into her eyes filled with love for me. I didn't want to let go of her hands let alone her entire being. I continued to take in every bit of her, from her smile, to her words to her scent, to her touch, in desperation, trying to cling on to them for eternity. I was only 12 but I could feel the pain in my young heart, pain of accepting that this might me the very last time I would ever see her. Bua was suffering from terminal cancer & we all had made that one last long train journey to Derhadun to meet her, spend time with her and say our final goodbyes.<br />
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She had expressed her desire to travel to Varanasi / Banaras & those were our final moments spent with her. She left this world for her onward journey a month after that day on the ghats of Banaras. Today when I sit here in solitude & reflect on those penultimate moments, that I had spent with her, now very distant yet vivid, I can still feel a sadness tug my heart. Another memory of Bua which never fails to return back to me time and again is that of her delectable food. Even in our final visit, though not well, she insisted at being present in the kitchen to oversee what the cook was cooking. Frail, with not much strength left, she would lie next to the dining table as we ate, taking about each dish with childlike fervour. </div>
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Oh I so miss her. Sharing one of her dishes with you, my favourite from her repertoire of fantastic dishes, <b>Banarasi Vegetable Biryani</b>. I sometimes wonder if there is any connection between this dish and her last moments with me, don't really know. This dish is native to Banaras and I spent my endmost time with her in Banaras on the banks of the Holy Ganges, sitting by her side on the steps leading to the Ghat.</div>
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Also this dish might stir up a debate and open up the Pandora's box again with many saying that there is nothing called a Vegetable Biryani. I totally accept this side of the theory, as whatever I have read in books or discussed with Biryani connoisseurs or aficionados, food historians, Biryani is meant to be cooked with meat & is a non~vegetarian dish. I would gently like to put forth that as true as this is, it is also true that Biryani which originated in Persia & travelled to India with the Mughal rulers have undergone many modifications over time. Also Biryanis in Different parts of the Indian Sub~continent, have incorporated spices indigenous to that region. For example coconut is never an ingredient used in Biryanis, but some region which have abundant coconuts, have included it in Biryani.</div>
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So it would only be fair to accept that even vegetables can be included as a part of the modification which has taken place, numerous times from the dish of inception. Well you might say then why should you call it Biryani & not coloured rice? My answer to this is, Vegetable Biryani will be cooked using the same technique, same spices, aromatics, herbs, flower extracts, dry fruits & nuts etc. just like the non~vegetarian one. However meat will be replaced with vegetables. I truly hope I am sounding convincing, but if you disagree, I will surely respect that. As for me I think even the vegetarian palate needs to taste this excellent one of a kind dish, so I would not refrain from making a VEGETABLE BIRYANI.<br />
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The <b>Banarasi</b> <b>Vegetable Biryani </b>contains assorted vegetables and cottage cheese / paneer cooked in yogurt and khoya / milk solids before being layered with fragrant rice and cooked on Dum, topped with a selection of dry fruits and nuts. Let's quickly have a look at the ingredients used in making <b>Banarasi Biryani.</b><br />
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<h2>
<b><span style="font-size: x-large;">Banarasi Vegetable Biryani Recipe ~</span></b></h2>
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<b><span style="font-size: large;">Author ~ Piyali Sekhar Mutha</span></b></div>
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<b><span style="font-size: large;">Serves ~ 4</span></b></div>
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<b><span style="font-size: large;">Cuisine ~ Indian / Banarasi / From Varanasi (Uttar Pradesh)\</span></b></div>
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<b><span style="font-size: large;">Type ~ Main Course / Biryani / Rice Dish </span></b></div>
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<b><span style="font-size: large;">Time ~ 15 Minutes Preparation + 45 Minutes Cooking + 30 Minutes Soaking the Basmati Rice</span></b></div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<b><span style="font-size: large;">Ingredients ~</span></b></div>
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<br /></div>
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<span style="font-size: large;"><b>For Vegetables & Paneer Gravy ~</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Oil or Ghee / Clarified Butter</b></span></div>
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<span style="font-size: large;"><b>2 Medium Onions, sliced</b></span></div>
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<span style="font-size: large;"><b>2 Inch piece Ginger, grated or 1 1/2 Tbsp Ginger Paste</b></span></div>
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<span style="font-size: large;"><b>8 Cloves Garlic, grated or 1 Tbsp Garlic Paste</b></span></div>
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<span style="font-size: large;"><b>4 Green Chillies, grated or 1 Tbsp Green Chilli Paste </b></span></div>
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<span style="font-size: large;"><b>1 Small Cauliflower, cut into medium sized florets</b></span></div>
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<span style="font-size: large;"><b>1 Large Potato, cut into medium sized cubes</b></span></div>
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<span style="font-size: large;"><b>1 Carrot, cut into medium sized cubes</b></span></div>
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<span style="font-size: large;"><b>1/2 Cup Green Peas, fresh or frozen</b></span></div>
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<span style="font-size: large;"><b>200 Gms Paneer, cut into medium sized cubes</b></span></div>
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<span style="font-size: large;"><b>1 Cup Yogurt / Dahi</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Turmeric Powder</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Red Chilli Powder</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Coriander Powder</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Cumin Powder</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Garam Masala Powder</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Khoya / Milk Solids</b></span><br />
<span style="font-size: large;"><b>Salt to taste</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>For Making Biryani Rice ~</b></span></div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<b><span style="font-size: large;">2 Cups (1 Cup = 250 Gms. approximately) Basmati Rice</span></b></div>
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<span style="font-size: large;"><b>6 ~ 8 Cups Water</b></span></div>
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<span style="font-size: large;"><b>4 Green Cardamom</b></span></div>
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<span style="font-size: large;"><b>1 Star Anise</b></span></div>
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<span style="font-size: large;"><b>2 Bay Leaves</b></span></div>
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<span style="font-size: large;"><b>4 Cloves</b></span></div>
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<span style="font-size: large;"><b>1 Inch Cinnamon Stick</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Whole Black Pepper</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Ghee / Clarified Butter</b></span></div>
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<span style="font-size: large;"><b>3 Tbsp Salt</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>For Special Spice Powder Mix ~</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>1 Tsp <a href="http://mytrystwithfoodandtravel.blogspot.com/2017/06/kolkata-biryani-masala-recipe-calcutta.html">Shah Jeera / Shahi Jeera / Black Cumin </a></b></span><br />
<span style="font-size: large;"><b>2 Petals Mace Flower / Javitri</b></span><br />
<span style="font-size: large;"><b>1/2 Nutmeg / Jaiphal</b></span><br />
<span style="font-size: large;"><b>1 Black Cardamom</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>For layering and garnishing Banarasi Vegetable Biryani ~</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Special Spice Powder</b></span><br />
<span style="font-size: large;"><b>1 Tbsp Khoya</b></span><br />
<span style="font-size: large;"><b>2 Tbsp Coriander Leaves</b></span><br />
<span style="font-size: large;"><b>2 Tbsp Mint Leaves</b></span><br />
<span style="font-size: large;"><b>2 Tbsp Deep Fried Onions / Birista</b></span><br />
<span style="font-size: large;"><b>1 Tbsp Cashew-nuts</b></span><br />
<span style="font-size: large;"><b>1 Tbsp Pistachios</b></span><br />
<span style="font-size: large;"><b>1 Tbsp Raisins / Kishmish</b></span><br />
<span style="font-size: large;"><b>1 Tbsp Almonds</b></span><br />
<span style="font-size: large;"><b>1 Tbsp Dried Figs / Anjeer, chopped</b></span><br />
<span style="font-size: large;"><b>2 Tbsp Rose Water</b></span><br />
<span style="font-size: large;"><b>2 Tbsp Saffron Water</b></span><br />
<span style="font-size: large;"><b>Dried Rose Petals (optional)</b></span><br />
<span style="font-size: large;"><b>1 Tbsp Ghee / Clarified Butter</b></span><br />
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<h2>
<span style="font-size: x-large;">Cook Banarasi Biryani With Me In Easy Steps ~</span></h2>
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<span style="font-size: large;"><b>STEP ~ 1</b></span></div>
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* Soak the Basmati Rice in water after washing thoroughly with water for 30 minutes.</div>
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* Cut the Vegetables, herbs, aromatics etc.</div>
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* Deep fry the onions, nuts & dry fruits.</div>
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* Take all the ingredients listed under <b>"For Special Spice Powder Mix" </b>in a grinder. Grind into a smooth powder.</div>
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* Take 6 tbsp water in a pan. Add a few crushed between the palms of your hands Saffron strands to the water. Bring to a boil. Remove from flame, keep aside.</div>
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<span style="font-size: large;"><b>STEP ~ 2</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>For Cooking the Vegetable & Paneer Gravy ~</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<div style="text-align: justify;">
* In a pan take Oil or Ghee, throw in the sliced Onions. Fry till golden brown.</div>
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* Add the Garlic, Ginger, Green Chilli paste or freshly grated. Fry till raw smell disappears.</div>
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* Throw in the cubbed Potatoes. Cover & cook till the potatoes are 30% done. </div>
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* Now add Cauliflower florets & Cubbed Carrot. Cover & cook for 2 minutes not more.</div>
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<span style="color: #990000;"><b>NOTE ~ Don't cook a single minute more as the vegetables will break when we put on dum.</b></span></div>
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<span style="color: #990000;"><b><br /></b></span></div>
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* Mix Turmeric, Red Chilli, Cumin & Coriander Powder to the yogurt. Add this to the vegetables in the pan. Mix well & cook for a minute.</div>
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* Add Paneer / Cottage Cheese Cubes, Green Peas, Khoya, Garam Masala. Mix all. </div>
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*Add salt to taste. Simmer for a minute or till the Khoya melts. Keep aside.</div>
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<span style="font-size: large;"><b>STEP ~ 3</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>For Cooking Biryani Rice ~</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
<div style="text-align: justify;">
* Take a pan, add water. Add all the ingredients listed under <b>"For Making Biryani Rice" </b>except the Basmati Rice. Bring to a rolling boil.</div>
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* Drain the water out from the Biryani rice. Add the rice to water. Cook till rice is 70% done.</div>
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* Drain all the water out and spread the rice out on a large plate to stop it from cooking. You can handpick and discard the whole spices, if you don't like them falling into your mouth while eating. I always do that.</div>
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<span style="font-size: large;"><b>STEP ~ 4</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>For Layering And Garnishing Banarasi Vegetable Biryani ~</b></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b><br /></b></span></div>
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* Take a large pan. Brush a little Ghee / clarified butter at the bottom of the pan.</div>
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* Spread a layer of the rice, exactly half the rice, leaving the other half for the top layer. </div>
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* Now spread the Vegetable & Paneer Gravy over the rice layer.</div>
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* Next again add the remaining rice over the Vegetable & Paneer Gravy.</div>
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* Add rose water to the rice.</div>
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* Add saffron water to one side of the rice. We want both white and saffron coloured rice.</div>
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* Add chopped Mint & Coriander leaves.</div>
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* Add Khoya, nuts, dry fruits, Clarified butter, rose petals.</div>
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* Seal the pan with an aluminium foil. Tightly cover with lid.</div>
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<span style="font-size: large;"><b>STEP ~ 5</b></span></div>
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* Place a griddle / tava on the flame. Place the Banarasi Vegetable Biryani pot on the griddle / tava. Dum cook on high flame for 10 minutes. Simmer and cook for 10 minutes. Rest for at least 5 minutes before serving. Don't open the aluminium foil till you are ready to serve.</div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com1tag:blogger.com,1999:blog-1651777397613067312.post-68196342253534904142018-11-13T21:36:00.000-08:002019-02-03T05:08:38.143-08:00Shorshe Phulkopi / Cauliflower In Mustard Gravy / Sarson Wali Phool Gobi ~ Bengali Style Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDgelFhaMnEwTm-SOweXcNw8rpQ8MNM96qQ5IF3EfkpvANAV3aCrwUeBHr_O0YVYY09f98MOxK8v0CxBbfbYLzaWAGDGvn5j6ne0aMeaDZU19j7tvsuUTF13GSJO0MQsnsNTVz2YdCBg/s1600/20B36B6D-B6BC-4246-8A27-DA1F935496BF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="1400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDgelFhaMnEwTm-SOweXcNw8rpQ8MNM96qQ5IF3EfkpvANAV3aCrwUeBHr_O0YVYY09f98MOxK8v0CxBbfbYLzaWAGDGvn5j6ne0aMeaDZU19j7tvsuUTF13GSJO0MQsnsNTVz2YdCBg/s2000/20B36B6D-B6BC-4246-8A27-DA1F935496BF.jpeg" width="867" /></a></div>
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Shorshe Phulkopi / Cauliflower In Mustard Gravy / Sarson Wali Phool Gobi was on my mind for the longest time, yet somehow I was not making this dish in my kitchen. However a visit to the Oh! Calcutta Restaurant, set the ball rolling. Savouring through the serpentine row of dishes in their Durga Pujo Buffet, I had the most delicious Cauliflower in Mustard Sauce Curry. It did not only set my taste buds on a journey of nostalgia but had everyone from my family heaping praises on the Shorshe Phulkopi on that day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2Ke1TX2kAhEZP812lFIRRPn1Pjw3C3Yy1GE3Cthoko6V7pL71MCTNqPLcNrARThpidnG9as0RwlFWm9StlMQB99M4rOyPqk4xjRSqam4hbUOGnbVTdJ6acD0_5twR2rcbuqRC5aBMs4/s1600/A075CBBB-D9E1-42A3-AE41-21CED8C86746.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="1400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2Ke1TX2kAhEZP812lFIRRPn1Pjw3C3Yy1GE3Cthoko6V7pL71MCTNqPLcNrARThpidnG9as0RwlFWm9StlMQB99M4rOyPqk4xjRSqam4hbUOGnbVTdJ6acD0_5twR2rcbuqRC5aBMs4/s2000/A075CBBB-D9E1-42A3-AE41-21CED8C86746.jpeg" width="867" /></a></div>
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After this food escapade, I had to make this dish for sure and that is exactly what I did, walking down memory lane, chatting with Ma, I have recreated this dish, just as my paternal grandmother, the feisty cook with such bold flavours & aroma of Bangladesh, whom I lovingly called Thakun would so adeptly & lovingly make.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlSwXjvPBm-pG1UyhivHgL4_HZWBBHheSu1_SHQQ8rMz1XPG7ZpbE0OFfjpg0A-TO9TxmSvbcfQAHeMeGQfBsZgvvvsX8aENWooFzMSK6VRv03RiLpNG6yzv5bC6YYMRPyhD8tI-A5yk/s1600/9342565B-63A7-45B4-AC22-630F04AC07E1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="1400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlSwXjvPBm-pG1UyhivHgL4_HZWBBHheSu1_SHQQ8rMz1XPG7ZpbE0OFfjpg0A-TO9TxmSvbcfQAHeMeGQfBsZgvvvsX8aENWooFzMSK6VRv03RiLpNG6yzv5bC6YYMRPyhD8tI-A5yk/s2000/9342565B-63A7-45B4-AC22-630F04AC07E1.jpeg" width="867" /></a></div>
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This is a very simple dish to make, yet the pungent, sharp, nutty flavour of mustard makes the cauliflower florets dance to a never before tune of flavours & aroma. This Bengali Dish can take you on a never before traversed sensory journey. It can be cooked in no time and can be paired with piping hot rice, coated with a dollop of Ghee/ Clarified Butter for the best sensory experience. So let's get to the making of this decadent dish by having a look at the ingredients right away.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGF_yn6qSwtyjAtBXd2PfZmZT4G2wcgAl5yyo1FDzt9rLMHSJ4vKVOEVbbaP6tzywJw-izcAhr72eYyVBt2uRbDskgRudV9XvX5WhqqxOFmKpkZWIcXL2aw36aFvXKQ9SPvKoRl_8yQJ8/s1600/6070AB08-A4EC-4362-9641-3C5FE69F9A9A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="1400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGF_yn6qSwtyjAtBXd2PfZmZT4G2wcgAl5yyo1FDzt9rLMHSJ4vKVOEVbbaP6tzywJw-izcAhr72eYyVBt2uRbDskgRudV9XvX5WhqqxOFmKpkZWIcXL2aw36aFvXKQ9SPvKoRl_8yQJ8/s2000/6070AB08-A4EC-4362-9641-3C5FE69F9A9A.jpeg" width="867" /></a></div>
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<span style="font-size: x-large;">Shorshe Phulkopi / Cauliflower In Mustard Gravy / Sarson Wali Phool Gobi Recip ~</span></h2>
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<span style="font-size: large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: large;"><b>1</b></span><span style="font-size: x-large;"> </span><span style="font-size: large;"><b>Large Cauliflower florets</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Black Mustard Seeds / Kala Sarson</b></span></div>
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<span style="font-size: large;"><b>1 1/2 Tbsp Yellow Mustard Seeds / Pili Sarson</b></span></div>
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<span style="font-size: large;"><b>4 Tbsp Fresh Coconut, grated</b></span></div>
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<span style="font-size: large;"><b>1 1/2 Tbsp Poppy Seeds / Khus Khus ( Khus Khus is banned here, so I have used 2 Tbsp Cashewnut pieces)</b></span></div>
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<span style="font-size: large;"><b>2~3 Green Chillies</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Mustard Oil / Sarson ka tel</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Nigella Seeds / Kala Jeera</b></span></div>
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<span style="font-size: large;"><b>1/2 Tsp Turmeric Powder</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Red Chilli Powder</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Roasted Cumin Seeds / Jeera Powder</b></span></div>
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<span style="font-size: large;"><b>1/2 Tsp Sugar</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Clarified Butter / Ghee</b></span></div>
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<span style="font-size: large;"><b>Salt to taste</b></span></div>
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Take Mustard Oil in a wok / kadai or pan. Let it smoke, then reduce the heat, allow it to cool a bit. Add the Nigella Seeds.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVo4ut5IdcyrahUbkDBvSEOleJN4uybJpKD_5vMNWUti_UnOPNaWBE4uz-rvD3FvU3212PBA-Yd6fT91PRs9tBPOfrt4iWhU1Rt4_Ur9jcRTKx5-5VEbM2ACmj_c_WAmcxoYtw3l6TnI/s1600/0396569D-A9AB-42AE-9255-EA566D0E3B71.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVo4ut5IdcyrahUbkDBvSEOleJN4uybJpKD_5vMNWUti_UnOPNaWBE4uz-rvD3FvU3212PBA-Yd6fT91PRs9tBPOfrt4iWhU1Rt4_Ur9jcRTKx5-5VEbM2ACmj_c_WAmcxoYtw3l6TnI/s640/0396569D-A9AB-42AE-9255-EA566D0E3B71.jpeg" width="640" /></a></div>
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Add the cauliflower florets and fry them for 2 minutes.</div>
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<span style="text-align: justify;"><span style="font-size: large;">Both the Mustard Seeds & Khus Khus(Poppy Seeds) have to be soaked in water for 1/2 an hour. At the end of that time drain the water, transfer to a grinder jar. Add Green Chillies, grated Coconut, salt a little water & grind.</span></span></div>
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Add this paste to the wok or pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnUi9V6NTKCZKDzlpwkp-wUfDxFnxkHr2-iYuooijcG7-qCMegjTBsV2MhVDlhZOTVfZ_aSnPnz_2hBJZjg5MC08LbiDBS_9yMYOFa40zCxBEnS6iRj9LgIuCcX7p243OrBdPAePbU2k/s1600/D4C6B7FE-F9AE-4B68-B617-9AAA869BE72F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnUi9V6NTKCZKDzlpwkp-wUfDxFnxkHr2-iYuooijcG7-qCMegjTBsV2MhVDlhZOTVfZ_aSnPnz_2hBJZjg5MC08LbiDBS_9yMYOFa40zCxBEnS6iRj9LgIuCcX7p243OrBdPAePbU2k/s640/D4C6B7FE-F9AE-4B68-B617-9AAA869BE72F.jpeg" width="640" /></a></div>
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Add Turmeric Powder, Red Chilli Powder, Roasted Cumin Powder, Sugar & Salt to taste.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlL4m_myfGNLo50QmdXgqR4BvSYOmWSdD5qDMqXLLE1xO-uYlPuwepSDXy3InekLpqSoIbSqq5wHcojDaZnYQlcRgUrAjmN92ZP1GzwLaKBcwEFZcTBBPkVXXg1vS9nXB91ddgdIyuUQ/s1600/1C2A0B95-BC7E-4411-8A1B-6BFED21F550F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlL4m_myfGNLo50QmdXgqR4BvSYOmWSdD5qDMqXLLE1xO-uYlPuwepSDXy3InekLpqSoIbSqq5wHcojDaZnYQlcRgUrAjmN92ZP1GzwLaKBcwEFZcTBBPkVXXg1vS9nXB91ddgdIyuUQ/s640/1C2A0B95-BC7E-4411-8A1B-6BFED21F550F.jpeg" width="640" /></a></div>
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Cook till the gravy thickens. Add the clarified butter / Ghee. Garnish with fresh green chillies.</div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com3tag:blogger.com,1999:blog-1651777397613067312.post-40783973821226289242018-11-10T02:05:00.000-08:002019-02-03T05:10:53.664-08:00Beary Biryani / Mangalore Beary Style Chicken Biryani / Karnataka Beary Biryani ~ My Biryani Trail<div dir="ltr" style="text-align: left;" trbidi="on">
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So continues my Biryani Trail, as promised, every week, I shall be here with a Biryani, Pulao or Rice Dish which has swept my taste buds off their feet. Here I am today to fulfil that promise to my readers with an unique Biryani Recipe from the South Indian State of Karnataka. Dear readers let me introduce you all to <b>BEARY BIRYANI </b>a speciality of the <b>BEARY Community </b>who inhabit Dakshina Kannada, a coastal district in Karnataka. The word <b>BEARY </b>means trade or business in the native language of this community.<br />
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<b>BEARY CUISINE </b>is mostly influenced by South Indian food & therefore like many a South Indian dishes makes use of curry leaves, fresh coconut, lot's of green chillies etc.<b> </b>If you haven't tasted their distinctive dishes till now, you must try them as they have taste, texture, flavour and aroma indigenous to them which is a real fiesta for your taste buds.<br />
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<b>BEARY BIRYANI </b>is one of the most popular dish of the Beary community. It is unlike most Biryanis that you might have tasted so far, having it's own distinctive flavour, aroma, using spices, masalas which is exclusive to the <b>Beary Biryani </b>and also a special cooking technique. A Green Masala (a paste of whole spices, aromatics like ginger etc. and herbs ground together using little water to form a smooth or coarse paste, as desired. Earlier an Indian style mortar and pestle called Sil Batta was used to make the masala.) is used to cook the Chicken in. Also coconut paste is added which cooking the chicken. </div>
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I am sure you are always on the look out for nouvelle Biryani Recipes & I promise you this one the <b>BEARY BIRYANI </b>will take your senses on a taste loaded ride. I have been trying this dish following numerous recipes from friends in both the real and virtual world, tv shows, books etc. The one recipe which has got unanimous approval from Biryani connoisseurs amongst my friend's and family have been adopted from the recipe of <b>Sarita Bhat </b>which was given to her by her friend <b>Sultana </b>who belongs to the <b>BEARY </b>community. You can get <b>Sarita Bhat's</b> recipe by clicking here --> <b><a href="https://www.facebook.com/groups/182144290454/search/?query=SArita%20bhat">SULTANA'S BEARY BIRYANI RECIPE</a> </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1j50285uVTAOsW8GorG3PBmxwMRn-wUxRMTogX3TCQu3f3X4-D1-gnl-T6iK3qWGtYdYyw8WrEqYNDgjGX8z92GbxGTFrrkwSlfONQzLAACCURRhaC-IxniKWoRBxD-8e80tTFUBVsw/s1600/F6703898-8C9F-4696-8C34-B69C43533F8E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="1400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1j50285uVTAOsW8GorG3PBmxwMRn-wUxRMTogX3TCQu3f3X4-D1-gnl-T6iK3qWGtYdYyw8WrEqYNDgjGX8z92GbxGTFrrkwSlfONQzLAACCURRhaC-IxniKWoRBxD-8e80tTFUBVsw/s2000/F6703898-8C9F-4696-8C34-B69C43533F8E.jpeg" width="867" /></a></div>
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Most of you Biryani lover's must be eagerly waiting to get your hands on the recipe of this exciting Biryani dish. So without much ado, let's have a look at the ingredients.</div>
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<span style="font-size: x-large;">Beary Biryani Recipe ~ </span></h2>
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<span style="font-size: large;"><b>Author ~ Piyali Sekhar Mutha</b></span></div>
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<span style="font-size: large;"><b>Serves ~ 4</b></span></div>
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<span style="font-size: large;"><b>Cuisine ~ Indian / Karnataka Beary Recipe</b></span></div>
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<span style="font-size: large;"><b>Type ~ Main Course / Rice Dish / Biryani</b></span></div>
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<span style="font-size: large;"><b>Time ~ 20 mins. preparation + 45 minutes cooking + 30 minutes at least marinating chicken & soaking rice</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>800 ~ 900 Gms. Chicken on the bone, skinned</b></span></div>
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<span style="font-size: large;"><b>500 ~ 600 Gms. (Approximately 2 Cups) Basmati Rice, good quality</b></span></div>
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<span style="color: #073763; font-size: large;"><b>For the Green Masala ~ </b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>1 Cup Packed Coriander leaves</b></span></div>
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<span style="font-size: large;"><b>1 Cup Packed Mint leaves</b></span></div>
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<span style="font-size: large;"><b>10 ~ 12 Cloves Garlic</b></span></div>
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<span style="font-size: large;"><b>2 Inch Piece Ginger</b></span></div>
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<span style="font-size: large;"><b>7 ~ 9 Green Chillies</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Cumin Seeds</b></span></div>
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<span style="font-size: large;"><b>2 Tsp Coriander Seeds</b></span></div>
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<b><span style="font-size: large;">1 Tsp Fennel Seeds</span></b></div>
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<span style="font-size: large;"><b>4 Green Cardamom</b></span></div>
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<span style="font-size: large;"><b>1 Brown Cardamom</b></span></div>
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<span style="font-size: large;"><b>1 Inch Cinnamon Stick</b></span></div>
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<span style="font-size: large;"><b>2 ~ 3 Petals Javitri / Mace</b></span></div>
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<span style="font-size: large;"><b>4 Cloves</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Pepper Corn</b></span></div>
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<b><span style="font-size: large;">2 ~ 3 Petals Star Anise</span></b></div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<b><span style="color: #073763; font-size: large;">For the White Creamy Paste ~</span></b></div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<b><span style="font-size: large;">1 Cup Fresh Coconut, grated</span></b></div>
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<b><span style="font-size: large;">10 ~ 12 Cashew~nut whole</span></b></div>
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<b><span style="font-size: large;">2 Tsp Yogurt</span></b></div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<b><span style="color: #073763; font-size: large;">For Marinating the Chicken ~</span></b></div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<b><span style="font-size: large;">1 Tsp Turmeric Powder</span></b></div>
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<span style="font-size: large;"><b>2 Tsp Salt</b></span></div>
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<span style="font-size: large;"><b>Juice of 1 Lemon</b></span></div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<span style="color: #073763; font-size: large;"><b>For the Chicken Curry ~ </b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>4 Tbsp Oil or Clarified Butter</b></span></div>
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<span style="font-size: large;"><b>2 Large Onions, thinly sliced</b></span></div>
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<span style="font-size: large;"><b>Green Masala </b></span></div>
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<span style="font-size: large;"><b>2 Large Tomatoes</b></span></div>
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<span style="font-size: large;"><b>Marinated Chicken</b></span></div>
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<span style="font-size: large;"><b>White Creamy Paste</b></span></div>
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<span style="font-size: large;"><b>Salt to taste if required as chicken is already marinated with salt</b></span></div>
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<span style="font-size: large;"><b>4 Eggs, boiled</b></span></div>
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<span style="font-size: large;"><b>For Cooking the BIRYANI Rice ~</b></span></div>
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<span style="font-size: large;"><b>6 Green Cardamom</b></span></div>
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<span style="font-size: large;"><b>1 Small stick Cinnamon</b></span></div>
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<span style="font-size: large;"><b>6 Cloves</b></span></div>
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<span style="font-size: large;"><b>1 Tsp Pepper Corns</b></span></div>
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<span style="font-size: large;"><b>1 Star Anise, whole</b></span></div>
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<span style="font-size: large;"><b>2 Tsp Fennel Seeds</b></span></div>
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<span style="font-size: large;"><b>2 ~ 3 Tbsp Salt, the water in which you cook the rice should be saline as it will be discarded after cooking.</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Clarified Butter / Ghee</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="color: #073763; font-size: large;"><b>For Layering the Biryani & Garnishing ~</b></span></div>
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<span style="color: #073763; font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><span style="caret-color: rgb(7, 55, 99);"><b>2 Medium Sized Onions, finely sliced, deep fried till crisp & crunchy</b></span></span></div>
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<span style="font-size: large;"><span style="caret-color: rgb(7, 55, 99);"><b>12 ~ 15 Cashewnuts (Optional)</b></span></span></div>
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<span style="font-size: large;"><span style="caret-color: rgb(7, 55, 99);"><b>Oil to fry the Onions & Cashewnuts</b></span></span></div>
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<span style="font-size: large;"><span style="caret-color: rgb(7, 55, 99);"><b>1/2 Cup packed Coriander Leaves</b></span></span></div>
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<span style="font-size: large;"><span style="caret-color: rgb(7, 55, 99);"><b>1/2 Cup packed Mint Leaves</b></span></span></div>
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<span style="font-size: large;"><span style="caret-color: rgb(7, 55, 99);"><b>2 Tbsp Rose Water( you can decrease this according to your preference)</b></span></span></div>
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<span style="font-size: large;"><span style="caret-color: rgb(7, 55, 99);"><b>2 Large Pinch Saffron (optional)</b></span></span></div>
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<span style="font-size: large;"><span style="caret-color: rgb(7, 55, 99);"><b>2 Tbsp Ghee / Clarified Butter</b></span></span></div>
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<span style="font-size: large;"><span style="caret-color: rgb(7, 55, 99);"><b>2~3 Large Banana leaves</b></span></span></div>
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<span style="caret-color: rgb(7, 55, 99);"><b><span style="font-size: x-large;">Let's Cook Beary Biryani In Easy Steps ~</span></b></span></h2>
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<span style="caret-color: rgb(7, 55, 99);"><b>STEP ~ 1</b></span></div>
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<span style="caret-color: rgb(7, 55, 99);"><b><br /></b></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Soak the Basmati Rice Covered with Water in a bowl after washing thoroughly under running water. Leave it to soak in water for at least 30 minutes.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Marinate the cleaned Chicken pieces with Lemon Juice, Salt, Turmeric Powder. Leave it to marinate for 30 minutes.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span>
<span style="caret-color: rgb(7, 55, 99);">* Boil 4 eggs.</span><br />
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<span style="caret-color: rgb(7, 55, 99);"><b>STEP ~ 2</b></span></div>
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<span style="caret-color: rgb(7, 55, 99);"><b><br /></b></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Take all the ingredients under <b>For the Green Masala</b> in a grinder or food processor or even Sil Batta if you have one. Grind into a coarse paste using a little water if required.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Take all the ingredients listed under <b>For the Creamy White Paste </b>in a grinder or food processor. Grind to a smooth paste using a little water if needed.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><b><br /></b></span></div>
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<span style="caret-color: rgb(7, 55, 99);"><b><span style="color: #073763;">TO MAKE THE CHICKEN CURRY ~</span></b></span></div>
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<span style="caret-color: rgb(7, 55, 99);"><b><br /></b></span></div>
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<span style="caret-color: rgb(7, 55, 99);"><b>STEP ~ 3</b></span></div>
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<span style="caret-color: rgb(7, 55, 99);"><b><br /></b></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* In a wok take oil. Add sliced onions. Fry them till golden brown.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Add Green Masala. Cook till oil leaves the sides.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Add Tomato slices. Cook till tomatoes become mushy.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Add marinated Chicken pieces. Coat with masala and cook for 2 minutes.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Add White Masala. Coat Chicken pieces nicely. Cook on high for 2 minutes. </span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Add the boiled eggs. Coat with all the gravy.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Check for salt & add if required. Simmer and cook till the Chicken is 70% cooked. Set Aside.</span></div>
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<span style="color: #073763;"><span style="caret-color: rgb(7, 55, 99);"><b>TO COOK THE BIRYANI RICE ~</b></span></span></div>
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<span style="color: #073763;"><span style="caret-color: rgb(7, 55, 99);"><b><br /></b></span></span></div>
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<span style="caret-color: rgb(7, 55, 99);"><b>STEP ~ 4</b></span></div>
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<span style="caret-color: rgb(7, 55, 99);"><b><br /></b></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* In a large pan take 8 ~ 10 Cups of Water. </span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Add everything listed under <b>For the Biryani Rice</b>. Bring to a rolling boil.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Drain all the water and add the rice to the boiling water. Cook till rice is 70% cooked.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Drain out the water by passing the rice through a netted or mesh colander. Spread the rice immediately on a large plate to stop it from cooking. Since I don't like whole spices in my mouth, I discard everything except whole black peppers while draining the rice and the rest by hand picking.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><span style="color: #073763;"><b>TO GET THE GARNISHING READY ~</b></span></span></div>
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<span style="caret-color: rgb(7, 55, 99);"><span style="color: #073763;"><br /></span></span></div>
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<span style="caret-color: rgb(7, 55, 99);"><b>STEP ~ 5</b></span></div>
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<br /></div>
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<span style="caret-color: rgb(7, 55, 99);">* In a wok take oil. When hot, drop in the sliced onions, fry till crisp & golden brown. Take out the fried onions and put them on a paper kitchen towel to drain out excess oil.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Fry the cashew nuts till light brown. Transfer to a paper kitchen towel to remove excess oil (optional).</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Take 6 Tbsp water in a saucepan. Bring to a boil. Add saffron. Remove from flame after a minute.</span></div>
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<span style="color: #073763;"><span style="caret-color: rgb(7, 55, 99);"><b>TO LAYER THE BEARY BIRYANI ~</b></span></span></div>
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<span style="color: #073763;"><span style="caret-color: rgb(7, 55, 99);"><b><br /></b></span></span></div>
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<span style="caret-color: rgb(7, 55, 99);"><b>STEP ~ 6</b></span></div>
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<span style="caret-color: rgb(7, 55, 99);"><b><br /></b></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Take a large pan or pot. Layer the bottom with a piece of Banana leaf.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><span style="color: red;"><b>NOTE ~ If you hold the banana leaf near a low flame then the banana leaf folds without tearing, when you place the banana leaf at the bottom & top of your Biryani pan. Be careful not to hold the leaf too close to the heat as it may burn.</b></span></span></div>
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<span style="caret-color: rgb(7, 55, 99);"><span style="color: red;"><b><br /></b></span></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Coat the banana leaf with 1Tbsp Ghee. Place a layer of rice over the banana leaf. Sprinkle some saffron water & 1 Tbsp Rose Water.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Next Spoon over the Rice the Chicken Curry and the Eggs. Cover this with 1/2 the mint leaves, coriander leaves, cashew nuts, fried onions.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Now add the final layer of rice. Sprinkle 1 Tbsp Rosewater, the remaining saffron water, remains mint leaves, coriander leaves, fried onions, fried cashewnuts.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Cover with Banana Leaves. </span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">* Seal the pan using Aluminium foil sheets so that no steam can escape and the BEARY BIRYANI cooks in it's own steam, which is called DUM STYLE OF COOKING. Cover with the lid.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
<div style="text-align: justify;">
<span style="caret-color: rgb(7, 55, 99);">* Place a girdle / Tava preferably an iron one. Place the BEARY BIRYANI pot on top of the girdle. Cook on High flame for 10 minutes. Simmer for another 10 minutes. Do not open the seal until it is serving time.</span></div>
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<span style="caret-color: rgb(7, 55, 99);"><br /></span></div>
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<span style="caret-color: rgb(7, 55, 99);">Serve with raita, poppadum, pickle and salan (gravy dish).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihd9W6PooKifwpNyEU0N82fyvCP1mc5yjX1TF1B-Ci7w03b-SzjXt6HZV3mg6hRHT7vAKebZSshBFyt0kTUK55ajKqE1tqiPUdNKNHt7vCZBUwnGin9zFubfx-DK_TvNicaLtNqCYyUk8/s1600/F8FC7F43-D684-4FF4-8471-686D127EA275.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihd9W6PooKifwpNyEU0N82fyvCP1mc5yjX1TF1B-Ci7w03b-SzjXt6HZV3mg6hRHT7vAKebZSshBFyt0kTUK55ajKqE1tqiPUdNKNHt7vCZBUwnGin9zFubfx-DK_TvNicaLtNqCYyUk8/s640/F8FC7F43-D684-4FF4-8471-686D127EA275.jpeg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZzm4FM0-p5Erclw42-79yKdQDGI6H5ZtItA8hzE5xQfuPMCjjM4Se1Z1zH3gXiUT3vIAl66CH3vjHWMHaaWEsjhVd7Spnb7nYMLomgmaWWzGKxG6ZqOGQ2TGRocr6IY0YU3APTFkDa0/s1600/C93B00A4-8113-47A8-8791-A91D068D994E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZzm4FM0-p5Erclw42-79yKdQDGI6H5ZtItA8hzE5xQfuPMCjjM4Se1Z1zH3gXiUT3vIAl66CH3vjHWMHaaWEsjhVd7Spnb7nYMLomgmaWWzGKxG6ZqOGQ2TGRocr6IY0YU3APTFkDa0/s640/C93B00A4-8113-47A8-8791-A91D068D994E.jpeg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjel6tlbo8_BNbN8V1I15nfstlB7MNt7R2X6ZtMvu1rwMGTbDgGriUdOc90JXIGpCD6hpOLbWToke57Q-dr5_xst-6YjiHEqMVbg09i7msOb8uCwc7JyEI7dxPSDNt_HWJd0CLuN8tNiLo/s1600/C98763FE-571F-4323-A9F3-BA4C22CD3C6C.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjel6tlbo8_BNbN8V1I15nfstlB7MNt7R2X6ZtMvu1rwMGTbDgGriUdOc90JXIGpCD6hpOLbWToke57Q-dr5_xst-6YjiHEqMVbg09i7msOb8uCwc7JyEI7dxPSDNt_HWJd0CLuN8tNiLo/s640/C98763FE-571F-4323-A9F3-BA4C22CD3C6C.jpeg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHwkaMNI2FqrTLgI1y7HRUEeaYUuPT46EM4Yx2eVvs18eJ1NCsy37SRxfo9-D-hKmMYumJltXSVxLL6_gppimSMnyaO1xFWMk4ylKIfZs3FfPKCoZxcxfE3FC9Frk7JZ3UOd61ho46bI/s1600/B6902254-84AE-4247-A214-BF3DB9AE1A21.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHwkaMNI2FqrTLgI1y7HRUEeaYUuPT46EM4Yx2eVvs18eJ1NCsy37SRxfo9-D-hKmMYumJltXSVxLL6_gppimSMnyaO1xFWMk4ylKIfZs3FfPKCoZxcxfE3FC9Frk7JZ3UOd61ho46bI/s640/B6902254-84AE-4247-A214-BF3DB9AE1A21.jpeg" width="640" /></a></div>
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<span style="caret-color: rgb(7, 55, 99);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jmNFFoFleQoKirdyh1RnEh84ovUpiRBpvO2IoV_GURCqJ3Lc-djMrhsP3J9DNdY4I5Lci2Spl0k9ufAqTkkVnStKhJ-4cF5Ai_L40rqSb9VLdtjnrg1W3QmDqKaScPReZn6Adea3Byg/s1600/B7865DF0-AFE0-4014-AEB6-370595E23359.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jmNFFoFleQoKirdyh1RnEh84ovUpiRBpvO2IoV_GURCqJ3Lc-djMrhsP3J9DNdY4I5Lci2Spl0k9ufAqTkkVnStKhJ-4cF5Ai_L40rqSb9VLdtjnrg1W3QmDqKaScPReZn6Adea3Byg/s640/B7865DF0-AFE0-4014-AEB6-370595E23359.jpeg" width="640" /></a></span></div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com0tag:blogger.com,1999:blog-1651777397613067312.post-72733891964191784212018-11-06T11:28:00.001-08:002019-03-18T00:47:27.179-07:00Gil E Firdaus / Hyderabadi Sweet Dish ~ Happy Diwali<div dir="ltr" style="text-align: left;" trbidi="on">
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On the auspicious day of <b>DIWALI </b>it is my heart's desire that good health, wealth, wisdom, prosperity tiptoes into the abode of my friends, family, co~bloggers, every single person who has visited my Blog till date, all those who are reading this post right now and everyone who has touched my life in some way or the other.<br />
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<span style="color: blue; font-size: x-large;"><span style="caret-color: rgb(128, 0, 128);"><b>HAPPY DIWALI DEAR READERS </b></span></span></div>
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<h2 style="text-align: justify;">
<span style="font-size: x-large;">Gil E Firdaus / Hyderabadi Sweet Dish Recipe ~</span></h2>
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<span style="font-size: large;"><b>Author ~ Piyali Sekhar Mutha</b></span></div>
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<span style="font-size: large;"><b>Serves ~ 8~10</b></span></div>
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<span style="font-size: large;"><b>Cuisine ~ Indian / Hyderabadi </b></span></div>
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<span style="font-size: large;"><b>Type ~ Sweet Dish / Dessert</b></span></div>
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<span style="font-size: large;"><b>Time ~ 10 minutes Preparation + 20 minutes Cooking + 30 minutes Soaking of Sago / Sabudana & reducing of milk</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>Ingredients ~</b></span></div>
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<span style="font-size: large;"><b>2 Ltr. Milk, full cream</b></span></div>
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<b><span style="font-size: large;">1/2 Cup Sago Pearls / Sabudana</span></b></div>
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<b><span style="font-size: large;">3 Tbsp Ghee / Clarified Butter</span></b></div>
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<span style="font-size: large;"><b>1 1/2 Cup (1 Cup = 250 Gms. approx.) Bottle Gourd / Lauki , skinned & grated coarsely</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Cashewnuts / Kaju, Whole</b></span></div>
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<span style="font-size: large;"><b>2 Tbsp Almond Slivers / Badam</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Pistachio/ Pista</b></span></div>
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<span style="font-size: large;"><b>1/2 Cup Milk Solids / Khoya</b></span></div>
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<span style="font-size: large;"><b>1 Cup Sugar/ Cheeni</b></span></div>
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<span style="font-size: large;"><b>1 Tbsp Rose Water / Gulab Jal</b></span></div>
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<span style="font-size: large;"><b>1/2 Tsp Cardamom / Choti Elaichi Powder</b></span></div>
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<span style="font-size: large;"><b>A pinch of Saffron / Saffron</b></span></div>
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<span style="font-size: large;"><b>A small pinch of organic edible Green Food Colour (optional)</b></span></div>
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<span style="font-size: large;"><b>Red Rose Petals, dried or fresh for garnishing</b></span></div>
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<b><span style="font-size: x-large;">Let's Make Gil E Firdaus / Hyderabadi Sweet Dish In Easy Steps ~</span></b></h2>
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<b><span style="font-size: large;">Step ~ 1</span></b></div>
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* In a large pan pour the milk, bring to a rolling boil, simmer for 25 minute, so that it thickens a bit.</div>
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<b><span style="color: red;">NOTE ~ Keep stirring from time to time or else you might end up with the milk sticking to the bottom & getting burnt, resulting in an obnoxious odour.</span></b></div>
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<b><span style="color: red;"><br /></span></b></div>
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<span style="caret-color: rgb(255, 0, 0);">* Soak the Sago Pearls in water for 30 minutes. Drain & keep aside.</span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b><span style="color: red;">NOTE ~ It's tricky to soak Sago pearls, if you don't use the right amount of water, they will stick to each other & finally disintegrate as soon as you drop them into the milk. So SOAK THE SAGO PEARLS IN JUST ENOUGH WATER, SO THAT THEY ARE JUST SUBMERGED & THE WATER LEVEL IS JUST ABOVE THE SAGO PEARLS. Don't use more water.</span></b></span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b><span style="color: red;"><br /></span></b></span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b><span style="font-size: large;">Step ~ 2</span></b></span></div>
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<span style="caret-color: rgb(255, 0, 0);"><b><span style="font-size: large;"><br /></span></b></span></div>
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<span style="caret-color: rgb(255, 0, 0);">* Once both the milk & Sago Pearls are ready, take a large pan, pour Clarified Butter. Throw in Cashewnuts, Almond Slivers, Pistachios. Fry till light brown. Take them out & keep them in a bowl for later use.</span></div>
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<span style="caret-color: rgb(255, 0, 0);">* In the same Clarified Butter, throw in the coarsely grated skinned Bottle Gourd.</span></div>
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<span style="caret-color: rgb(255, 0, 0);"><span style="color: red;"><b>NOTE ~ While grating the Bottle Gourd keep a bowl of water by the side, so that as soon as the grating is over transfer the grated bottle gourd into the water. Give it a nice wash, drain & use. This will prevent the milk from curdling when grated bottle gourd is added to it.</b></span></span></div>
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<span style="caret-color: rgb(255, 0, 0);">* When the water that the bottle gourd releases dries up & clarified butter is seen on the sides, add the milk. Stir well.</span></div>
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<span style="caret-color: rgb(255, 0, 0);">* Next add the Sago Pearls. Simmer for a couple of minutes.</span></div>
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<span style="caret-color: rgb(255, 0, 0);"><br /></span></div>
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<span style="caret-color: rgb(255, 0, 0);">* Add a pinch of Organic Edible Green Food Colour. Stir well till the colour dissolves completely.</span></div>
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<span style="color: red;"><b>** NOTE ~ Please note this is totally optional, if you don't want to add the colour it is fine. Colour only adds to the visual enhancement & has no effect on taste, so the choice is totally yours.</b></span></div>
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<span style="caret-color: rgb(255, 0, 0);"><span style="font-size: large;"><b>Step ~ 3</b></span></span></div>
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<span style="caret-color: rgb(255, 0, 0);"><span style="font-size: large;"><b><br /></b></span></span></div>
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<span style="caret-color: rgb(255, 0, 0);">* Add Rose Water, stir.</span></div>
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<span style="caret-color: rgb(255, 0, 0);">* Add Khoya and mix well. You can now increase the flame.</span></div>
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<span style="caret-color: rgb(255, 0, 0);">* Add Sugar & stir gently till it dissolves which should not take more than a couple of minutes.</span></div>
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<span style="caret-color: rgb(255, 0, 0);"><span style="font-size: large;"><b>Step ~ 4 </b></span></span></div>
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<span style="caret-color: rgb(255, 0, 0);"><span style="font-size: large;"><b><br /></b></span></span></div>
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<span style="caret-color: rgb(255, 0, 0);">* Add Green Cardamom powder. Mix.</span></div>
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<span style="caret-color: rgb(255, 0, 0);">* Add saffron & the fried Nuts.</span></div>
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<span style="caret-color: rgb(255, 0, 0);">* Remove from Flame. </span></div>
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<span style="caret-color: rgb(255, 0, 0);">* Garnish with rose petals.</span></div>
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Culinary Adventuress Piyali Sekhar Muthahttp://www.blogger.com/profile/09872739922339846790noreply@blogger.com0