tag:blogger.com,1999:blog-89977244290128245332024-03-05T20:48:06.802-08:00Fast Indian RecipesKshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.comBlogger416125tag:blogger.com,1999:blog-8997724429012824533.post-6155178741596810982017-04-07T06:27:00.000-07:002017-04-07T06:27:48.969-07:00Carrot Kheer<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">carrot kheer<br /><br /></td></tr>
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My family enjoy <b>carrot kheer</b> immensely. It's not just tasty but also healthy. I borrowed this recipe from the 'Hare Krishnas' and made few changes while making it.<br />
<b>Recipe of carrot kheer/ gajar ki kheer</b><br />
3 medium carrots (gajar)<br />
1 liter milk (full fat)<br />
4 tbsp sugar<br />
1 tbsp each almonds and cashew nuts<br />
<b>How to make carrot kheer</b><br />
1. Peel and chop carrots finely.<br />
2. Place carrots, almond and cashews in a pressure cooker and add 2 tbsp water. Cook to 1 whistle. Open the lid when pressure drops down naturally.<br />
3. Churn the contents of pressure cooker in a blender to a paste.<br />
4. Boil the milk. Add carrot paste to milk and cook on a medium-low heat for 10 minutes.<br />
5. Add sugar and cook till sugar dissolves. Take out <b>carrot kheer</b> in a bowl and serve warm or chilled.</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-12221900680860073362017-03-25T15:03:00.000-07:002017-03-25T15:03:51.167-07:00Oats with Milk Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">oats with milk<br /></td></tr>
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<b>Oats with milk</b> or oats porridge is a quick to make, easy and healthy breakfast option. You can cook oats either in a pan or a microwave. I have shared the recipe for both. Having oats in the morning is a great way to start your day.<br />
<b>Recipe of oats with milk</b><br />
2 cups milk<br />
3 tbsp oats<br />
1 tsp sugar/honey or to taste<br />
<b>How to make oats with milk</b><br />
1. Take milk in a pan and add oats to it. If you are using sugar, add it. If using honey, add it after the porridge is ready.<br />
2. Cook on a medium-low heat for about 5 minutes, stirring occasionally. Your oats are ready.<br />
<b> or</b><br />
You can take milk in a <b>microwave</b> safe bowl and add <b>oats</b> and sugar to it. Cook on a micro high for 2 & 1/2 minutes. </div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-83628511605073963222017-03-11T06:28:00.000-08:002017-03-11T06:28:34.171-08:00Jimikand Matar ki Sabzi<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">jimikand matar ki sabzi<br /><br /></td></tr>
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<b>Jimikand matar ki sabzi</b> is quite a tasty dish and very easy to make. In the recipe given below, I haven't deep fried jimikand like many people do because there is no need. Jimikand is also known as suran or yam.<br />
<b>Recipe of jimikand matar ki sabzi</b><br />
250 gm jimikand (yam/suran)<br />
1 cup shelled matar (green peas)<br />
2 cups water<br />
Salt to taste<br />
1/2 tsp turmeric powder<br />
1/2 tsp red chilli powder<br />
1/2 tsp coriander powder<br />
1/4 tsp garam masala powder<br />
2 tomatoes- pureed<br />
1/2 tsp cumin seeds<br />
A pinch of hing (asafoetida)<br />
1 1/2 tbsp oil<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBlmVaww-VYiZZKbbthsFN15R7Qhmg7TG0JLeo2t63hxdNDp8fD5blTb_GCLztgh39R2A9kBbcn5Q6JNENxO6SPIZ-SxkOma_OIrKxzKHLKYR8bDgkpSqmvVOyzr4KjH9ECXHhDKk2GR5f/s1600/jimikand_matar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBlmVaww-VYiZZKbbthsFN15R7Qhmg7TG0JLeo2t63hxdNDp8fD5blTb_GCLztgh39R2A9kBbcn5Q6JNENxO6SPIZ-SxkOma_OIrKxzKHLKYR8bDgkpSqmvVOyzr4KjH9ECXHhDKk2GR5f/s400/jimikand_matar.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">jimikand chopped with matar<br /></td></tr>
</tbody></table>
<b>How to make jimikand matar ki sabzi</b><br />
1. Peel and wash jimikand. Chop it into medium size pieces.<br />
2. Heat oil in a pressure cooker and add cumin seeds. When they turn darker, add hing.<br />
3. Add pureed tomato and all the spices except garam masala. Saute till oil begins to separate from the masala.<br />
4. Add jimikand, matar, water and salt. Pressure cook for 5 minutes on high heat. Turn off the heat and open the lid of the cooker when pressure drops down naturally.<br />
5. Add garam masala and cook for 1 more minute. Take out in a serving bowl and garnish with chopped coriander leaves. Serve hot <b>jimikand matar ki sabzi</b> with roti or paratha.</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-70168435940472996492017-03-09T05:09:00.000-08:002017-03-11T06:29:09.675-08:00Tinda ki Sabzi<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">tinda ki sabzi</td></tr>
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<b>Tinda </b>is a summer vegetable and tinda shown in the picture comes for a short period of time. This tinda ki sabzi has a unique taste and worth trying.<br />
<b>Recipe of tinda ki sabzi</b><br />
1/2 kg tinda (apple gourd/Indian baby pumpkin)<br />
1/2 tsp turmeric powder<br />
1/2 tsp red chilli powder<br />
Salt to taste<br />
1/2 tsp saunf (fennel) powder<br />
1/2 tsp amchoor (dry mango powder)<br />
1 1/2 tbsp oil<br />
1/2 tsp cumin seeds<br />
A pinch of hing (asafoetida)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_eZeXL6B3XPJnjVb4gxnu1xBvbSQIxxeLeTjdmRpvHS7_kbUoVHp7NKtY0vW6w_-5i4SEYZDw77Z4eTis3VyMnr7ZZP2MPsrkARzE4BRex0dunnzgJqYFe0BWpfTqA9SO_XyF7ZX7Y3lb/s1600/tinda.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_eZeXL6B3XPJnjVb4gxnu1xBvbSQIxxeLeTjdmRpvHS7_kbUoVHp7NKtY0vW6w_-5i4SEYZDw77Z4eTis3VyMnr7ZZP2MPsrkARzE4BRex0dunnzgJqYFe0BWpfTqA9SO_XyF7ZX7Y3lb/s400/tinda.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tinda</td></tr>
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<b>How to make tinda ki sabzi</b><br />
1. Tinda shown in the pic need not be peeled. So, remove upper and lower portion of tinda, wash and chop them into 4 quarters lengthwise.<br />
2. Heat oil in a kadhai or a pan and add cumin seeds. When they change color, add hing.<br />
3. Add tinda, salt and all the spice powders except amchoor. Mix them. Cook on a low heat ,covered. Stir occasionally.<br />
4. This tinda need not be cooked too much so when tinda is tender, add amchoor, cook for 1 more minute and turn off the heat.<br />
5. Seve hot <b>tinda ki sabzi</b> with roti or paratha.</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-35927956299093500672017-03-01T05:45:00.000-08:002017-03-01T05:45:50.244-08:00Sabut Masoor ki Dal Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">sabut masoor ki dal<br /></td></tr>
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<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;"><b>Sabut
masoor ki dal</b> tastes good with simple tempering of hing, jeera (cumin seeds).
We enjoy this dal with both rice and roti. This dal is very protein rich and
tasty.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;"><b>Recipe of
sabut masoor ki dal</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1 cup
sabut masoor dal (whole brown lentils)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">4 cups of
water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1/2 tsp
turmeric powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1/2 tsp
red chilli powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">Salt to
taste (or 1 tsp)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1/2 tsp
cumin seeds<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">A pinch
of hing (asafoetida)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1 tbsp
ghee (clarified butter)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1/2 tsp amchoor (dry mango powder)</span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1/2 tsp garam masala</span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;"><b>How to
make sabut masoor ki dal</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1. Wash
and soak masoor dal for 1 hour. Drain.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">2. Place
masoor ki dal in a pressure cooker along with 4 cups water, salt, turmeric and
red chilli powders. Pressure cook to about 15 minutes on a high heat.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">3. Open
the lid of the cooker when pressure drops down naturally. Add amchoor and garam masala and cook for 1 minute.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">4. Heat
ghee in a small tadka pan and add cumin seeds. When they turn darker, add hing.
Add this tadka or tempering to the boiled dal.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">5.
Garnish <b>sabut masoor ki dal</b> with chopped coriander leaves (cilantro) and serve
hot with roti or rice.<o:p></o:p></span></div>
</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-44908008663004050422017-02-20T05:10:00.000-08:002017-02-20T05:11:43.006-08:00Dry Aloo Matar Recipe (Potato with Peas)<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbd4HNNBJZONMeLASV4lNh73Y4DQCDRBgS67CxVes1houTHuO4WcCeIU6i7pGBVOGFUwgYWK28r8WXu-Xjq5R24v1kLOVKSb2P-6u3aVqTvFtrXZlsnKdk7t8NL69PIaMCy_s32RE1BPF/s1600/dry_aloo_matar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbd4HNNBJZONMeLASV4lNh73Y4DQCDRBgS67CxVes1houTHuO4WcCeIU6i7pGBVOGFUwgYWK28r8WXu-Xjq5R24v1kLOVKSb2P-6u3aVqTvFtrXZlsnKdk7t8NL69PIaMCy_s32RE1BPF/s400/dry_aloo_matar.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dry aloo matar</td></tr>
</tbody></table>
This recipe of <b>dry aloo matar</b> is a very easy one and with commonly available ingredients. This sukhi sabzi tastes really good with roti or paratha and is liked by most people.<br />
<b>Recipe of dry aloo matar</b><br />
3 medium potatoes (aloo)- boiled, peeled and cubed<br />
1 cup shelled peas (matar)- fresh or frozen<br />
2 tomatoes- chopped<br />
1 inch piece ginger- chopped or grated<br />
Salt to taste<br />
1/2 tsp red chilli powder<br />
1/2 tsp turmeric powder<br />
1/2 tsp coriander powder<br />
1/2 tsp garam masala<br />
1 & 1/2 tbsp oil<br />
1/2 tsp cumin seeds<br />
A pinch of hing (asafoetida)<br />
<b>How to make dry aloo matar</b><br />
1. Heat oil in a kadhai or a pan and add cumin seeds. When they turn darker, add hing.<br />
2. Add ginger and saute till light brown.<br />
3. Add chopped tomatoes and all the spices except garam masala. Cook on a medium heat till oil begins to separate from the masala.<br />
4. Add aloo, matar, salt and mix well. Turn the heat to low and cook covered till matar turns tender, stirring occasionally. Add garam masala and cook for 2 more minutes.<br />
5. Garnish <b>dry aloo matar sabzi</b> with chopped coriander leaves and serve hot.</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-10033913113926599412017-02-07T04:27:00.000-08:002017-02-21T07:00:53.252-08:00Chana Toor Dal Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KO0vvVVt14qaUMRpwQ6fj9PcoEM8Vrt5YpTXd-9HBTJFsEbrpRSuDFgUgldCC7X0n727BgKGmjhyphenhyphenFX6qwQEj5wlviKApfKEHDb1f98fSBMfdmG9oAdaDFIhwYgfSAz2CI-MvEsKM9AaC/s1600/chana_toor_dal_mix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KO0vvVVt14qaUMRpwQ6fj9PcoEM8Vrt5YpTXd-9HBTJFsEbrpRSuDFgUgldCC7X0n727BgKGmjhyphenhyphenFX6qwQEj5wlviKApfKEHDb1f98fSBMfdmG9oAdaDFIhwYgfSAz2CI-MvEsKM9AaC/s400/chana_toor_dal_mix.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chana toor dal</td></tr>
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<br />
<b>Chana toor dal</b> makes for a good combination. They taste great together and also make a protein rich dal. Ever since I tried it, it has become a regular in my home.<br />
<b>Recipe</b> of chana toor dal mix<br />
1/2 cup chana dal (split Bengal gram)<br />
1/2 cup toor dal (red gram/arhar/toovar dal)<br />
2 & 1/2 cups of water<br />
2 tomatoes- chopped<br />
Salt to taste (or 1 tsp)<br />
1/2 tsp red chilli powder<br />
1/2 tsp turmeric powder<br />
1 tbsp ghee (clarified butter)<br />
1/4 tsp cumin seeds<br />
1/4 tsp rai (small mustard seeds)<br />
<b>How to make chana toor dal</b><br />
1. Wash the dals thoroughly with several changes of water. Soak them for about 20 minutes. Drain.<br />
2. Add dals, water, tomatoes, salt, red chilli and turmeric powders to pressure cooker. Cook for about 10 minutes on high heat. Open the lid of the cooker when pressure drops down naturally.<br />
3. Heat ghee in a small tadka pan and add cumin seeds and rai. When they pop and crackle, add hing. Add this tadka (tempering) to the cooked dal.<br />
4. Garnish <b>chana toor dal</b> with chopped coriander leaves (cilantro) and serve hot with roti or rice.<br />
<br /></div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-26369451828620923322017-02-04T15:29:00.000-08:002017-02-04T15:29:57.537-08:00Mix Veg Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfweHJ0zY9NdHDAjTTI0TSETn030T2263T8Ajmq3UVA-_PpgIcigT9PENWAQewdwOXUnaeEDpcJu8vJD_wlEDLPxpPpRaKMWpHDZvuwbprLP7zeVKPZiJkzLRxYPNCkjlj071TTnZ6TVbi/s1600/mix_veg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfweHJ0zY9NdHDAjTTI0TSETn030T2263T8Ajmq3UVA-_PpgIcigT9PENWAQewdwOXUnaeEDpcJu8vJD_wlEDLPxpPpRaKMWpHDZvuwbprLP7zeVKPZiJkzLRxYPNCkjlj071TTnZ6TVbi/s400/mix_veg.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mix veg<br /></td></tr>
</tbody></table>
<br />
There are many recipes of <b>mix veg</b> available and here is my version of this very healthy and delicious dish of mixed vegetables. I have taken purple cabbage but you can take white one. I have taken green capsicum but you can take yellow or red bell peppers. Similarly you can add or delete some vegetables as per your choice.<br />
<b>Recipe of mix veg</b><br />
1 potato- peeled and cubed<br />
1/2 cabbage (patta gobi/band gobi)- chopped<br />
1/2 cup shelled peas (matar)- fresh or frozen<br />
1/2 broccoli (green gobi) or cauliflower (gobi)- broken into florets<br />
1 capsicum (shimla mirch)- chopped<br />
1 carrot- peeled and cut into roundels<br />
2 tomatoes- pureed<br />
2 tbsp oil<br />
Salt to taste<br />
1/2 tsp cumin seeds<br />
A pinch of hing (asafoetida)<br />
1/2 tsp turmeric powder<br />
1/2 tsp red chilli powder<br />
1/2 tsp garam masala<br />
1/2 tsp coriander powder<br />
<b>How to make mix veg</b><br />
1. Out of the 2 tbsp oil, heat 1 & 1/2 tbsp oil in a kadhai or a pan and add cumin seeds. When they turn darker, add hing.<br />
2. Add all the vegetables except tomato puree. Add salt and all the spice powders except garam masala. Give it a good mix.<br />
3. Cover the lid and cook on a low heat till vegetables are tender, stirring occasionally.<br />
4. Heat the remaining oil in a small pan and add tomato puree. Cook on a medium heat till oil begins to separate from the puree.<br />
5. When vegetables are done, add tomato puree and garam masala and mix. Cook on a medium-low heat till all moisture evaporates. Turn off the heat and serve hot <b>mix veg</b> with roti, paratha, poori or naan.</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-16126768245102596322017-01-26T06:55:00.000-08:002017-01-26T06:57:47.789-08:00Sama ke Chawal ki Vegetable khichdi<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildpMophiOwU5Yw-QtwKZ1zFMdpxWXZaM4BnpgqdG9dvTfF2yTBtkwpWohsqEAPmWp8tRg8M8II3TTW8sCcfEBqtMVC_AzLtN6UGNN0kTprp0Z4M32VtZF6DLVLZwIbqzD2qwhKue8nyt-/s1600/sama_ke_chawal_ki_khichdi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildpMophiOwU5Yw-QtwKZ1zFMdpxWXZaM4BnpgqdG9dvTfF2yTBtkwpWohsqEAPmWp8tRg8M8II3TTW8sCcfEBqtMVC_AzLtN6UGNN0kTprp0Z4M32VtZF6DLVLZwIbqzD2qwhKue8nyt-/s400/sama_ke_chawal_ki_khichdi.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sama ke chawal ki khichdi</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">Earlier I
blogged about <b>sama ke chawal ki khichdi</b>
which had only samak rice but this recipe also contains healthy vegetables
which can be eaten during fasts. Addition of vegetables add to the taste as
well as nutritive value of this tasty vrat ki khichdi. Remember we don't eat
beans and peas (matar) in any form during Ekadashi, Janmashtami and Navratra
fasts.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">Recipe of
sama ke chawal ki vegetable khichdi<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">1/2 cup
sama ke chawal (samo rice/shyamak chawal/samak chawal/vrat ke chawal)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">1 tbsp
desi ghee (clarified butter)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">Sendha
salt (rock salt) - to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">2 green
chilies- chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">Vegetables
like potato, carrot, spinach, tomato, cauliflower and capsicum- chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;"> 2& 1/2 cups of water <o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="font-family: "arial"; font-size: 10.0pt;">How to make sama ke chawal ki
vegetable khichdi<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">1. Wash
and soak sama ke chawal. In the meantime you can chop the vegetables. Drain the
water from the rice.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">2. Heat
ghee in a pressure cooker and add green chilies. Sauté for a minute and then
add all the vegetables, salt and sama ke chawal along with 2 and 1/2 cups of
water. (Idea is to add 5 times water as sama ke chawal).</span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">3. Cook
to 2 whistles. Open the lid of the cooker when pressure drops down naturally.
Your <b>sama</b> <b>ke chawal ki khichdi </b>is ready.<o:p></o:p></span></div>
</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-92025724397113212112017-01-19T03:21:00.000-08:002017-01-19T03:21:24.730-08:00Besan Wali Arbi Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaFbAFs0alaG8jb48gfhOGdEUL6ydW2pEM9aSg67EtdGXohB_PA7WYs9l2A_YL_fdDlnxHjB5uU54w-60TUsMIe-ncXa_XtBdpzynOed4-gBFkx0sgD0pUa_u-5_f6LMshY2heQYarhh1/s1600/besan_wali_arbi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaFbAFs0alaG8jb48gfhOGdEUL6ydW2pEM9aSg67EtdGXohB_PA7WYs9l2A_YL_fdDlnxHjB5uU54w-60TUsMIe-ncXa_XtBdpzynOed4-gBFkx0sgD0pUa_u-5_f6LMshY2heQYarhh1/s400/besan_wali_arbi.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">besan wali arbi<br /></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">This
recipe of <b>besan wali arbi</b> is one of my own recipes. Today I made them
along with rotis and they turned out very tasty. If you like arbi in any form,
they are worth giving a try.<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="font-family: Arial; font-size: 10.0pt;">Recipe
of besan wali arbi</span></b><span style="font-family: Arial; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1/2 kg
arbi (taro root/ colocassia)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">2 tbsp
besan (gram flour/ chickpea flour)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">Salt to
taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1/2 tsp
ajwain (carom seeds)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1/2 tsp
red chilli powder (cayenne pepper)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">A pinch
of hing (asafoetida)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1/2 tsp
turmeric powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1/2 tsp
coriander powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1/2 tsp
amchoor (dry mango powder)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1/2 tsp
garam masala<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1 inch
piece ginger- grated or chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">2 tbsp
oil<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="font-family: Arial; font-size: 10.0pt;">How to
prepare besan wali arbi</span></b><span style="font-family: Arial; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1.
Pressure cook arbi for 1- 2 whistles. Peel and chop them into roundels.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">2. Out of
the 2 tbsp oil, add 2 tsp oil to a pan or a kadhai and add besan. Roast on a
medium- low heat till nice aroma comes out of besan and it turns slightly
reddish- brown.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">3. Turn
off the heat and take besan out of the pan. Add a little salt to the besan.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">4. In the
same pan, heat the remaining oil and add ajwain. When it changes color, add
hing.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">5. Add
the ginger and sauté it lightly.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">6. Add
arbi, salt and turmeric powder and mix well. Roast on a medium-low heat,
stirring occasionally.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">7. When
arbi appears well roasted, add remaining spice powders and besan. Mix well and
cook on a low heat for 3-4 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">8. Turn
off the heat and garnish with chopped coriander leaves. Serve <b>besan wali
arbi</b> hot with roti, paratha or poori.<o:p></o:p></span></div>
</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-64133899299366316292016-12-13T04:06:00.000-08:002016-12-13T04:06:37.495-08:00Kuttu ki Tikki (Buckwheat Flour Patties)<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFe33tfwc7N5aBkFy3JPTi96L_8t7FRkp2Ki7iqqfCa-lyI-7CWB7gg79qntqgYsEXnIXmoAoOXOiMDdHRftbxwTYgKubZLCIc6sOtlv6qE0A6WrXPpGAi1_3v0EidzqE-1Q7maEp63v23/s1600/kuttu_ki_tikki.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFe33tfwc7N5aBkFy3JPTi96L_8t7FRkp2Ki7iqqfCa-lyI-7CWB7gg79qntqgYsEXnIXmoAoOXOiMDdHRftbxwTYgKubZLCIc6sOtlv6qE0A6WrXPpGAi1_3v0EidzqE-1Q7maEp63v23/s400/kuttu_ki_tikki.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">kuttu ki tikki<br /></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;"><b>Kuttu ki
tikki</b> is a tasty dish which can be eaten during fasts as it is a 'falahari'
food. I prepare them on Ekadashi fasts and offer them to Lord Krishna and have
them as a prasad.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">Recipe of
kuttu ki tikki <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1 cup
kuttu atta (buckwheat flour)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">3 medium
sized potatoes (boiled, peeled and mashed)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">2 green
chillies- chopped finely<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">Sendha
salt (rock salt)- to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">Ghee
(clarified butter)- to shallow fry<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;"><b>How to
make kuttu ki tikki</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1. Mix
potatoes, green chillies and sendha salt to kuttu atta in a bowl.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">2. Knead
the atta using potatoes, no need to add water.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">3. Pinch
a lemon sized ball (peda) out of the dough and pat between your greased palms
to make a tikki (patty).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">4. Heat a
non-stick tava (griddle) and smear ghee on it. Place this tikki on the tava and
place rest of the tikkis from rest of the dough.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">5. Roast
kuttu tikki from both sides applying ghee. Place as many tikki on the tava as
can be easily placed and prepare in batches.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">6. Roast
tikki till it turns reddish brown. Serve hot <b>kuttu ki tikki</b> with aloo ki sabzi
or curd or both.<o:p></o:p></span></div>
</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-91824994629993432252016-12-10T02:10:00.000-08:002016-12-10T02:13:36.762-08:00Bathua (Pigweed) ka Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUjDb5DUjNSKoj7Ox3Rh3F2Srqrkb0gV6OgSOJz8ssiu70UuJnuhnIB_YZtZMvv4wpM8Y6qYKlDiAT3xSxcb966b8Mv2hGHk_kgB_EkIJDnHllUmJIjCxQ9jgZwcAA6o-X0CM4rxrpXFK/s1600/bathua_ka_paratha.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUjDb5DUjNSKoj7Ox3Rh3F2Srqrkb0gV6OgSOJz8ssiu70UuJnuhnIB_YZtZMvv4wpM8Y6qYKlDiAT3xSxcb966b8Mv2hGHk_kgB_EkIJDnHllUmJIjCxQ9jgZwcAA6o-X0CM4rxrpXFK/s400/bathua_ka_paratha.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">bathua ka paratha</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">Bathua
paratha is a healthy and tasty dish of winter season since bathua or pigweed
comes in winter. Like most green, leafy vegetables, bathua too has lot of
nutritive value. <b>Bathua ka paratha</b> is a welcome change from the regular
parathas. It’s worth trying out this winter.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">Recipe of
bathua ka paratha<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">1 cup
atta (whole wheat flour)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">250 gm
bathua (pigweed)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">1/2 tsp
ajwain (carom seeds)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">Salt to
taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">1/4 tsp
turmeric powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">½ tsp red
chilli powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">Oil to
shallow fry<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;"><b>How to
make bathua ka paratha</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">1. Pick
bathua leaves and discard the stems. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">2. Wash
the leaves thoroughly under running water. Squeeze them gently to remove excess
water. Chop them finely. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">3. Take
atta in a shallow bowl and add salt, red chilli powder, turmeric powder and
ajwain. Add chopped bathua leaves.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">4. Knead
the atta into a firm dough adding little water, remembering bathua too has
water but the dough should not be too hard.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">5. Let
the dough rest for 10 minutes, covered.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">6. Pinch
a ball (peda) from the dough and roll out into a disc or paratha.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">7. Heat a
tava (griddle) and roast bathua paratha from both sides applying oil. Roast
till brown-black specks appear on both sides. Similarly roast other parathas.
Paratha should be roasted on medium heat.</span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; font-size: 10.0pt;">8. Serve
hot<b> bathua ka paratha</b> with sabzi or you can also have them with curd and pickle. <o:p></o:p></span></div>
</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-84396295710318810432016-11-10T03:46:00.000-08:002016-11-25T04:54:53.172-08:00Gajar Matar Recipe (Carrot with Green Peas)<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqYGZsta3uHa7jOJz9uohphB7RYNAP6W8gvwtdeh6FbGqSeOWHZVV0GcRSPLpBoevUHb_DXArihrz8fR0FhAqFECCZ5G0KVCWve53kcVghIDP_0eIjZ0GdJ1BI2cxJh2kewUYbjtSOJsKt/s1600/gajar_matar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqYGZsta3uHa7jOJz9uohphB7RYNAP6W8gvwtdeh6FbGqSeOWHZVV0GcRSPLpBoevUHb_DXArihrz8fR0FhAqFECCZ5G0KVCWve53kcVghIDP_0eIjZ0GdJ1BI2cxJh2kewUYbjtSOJsKt/s400/gajar_matar.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">gajar matar</td></tr>
</tbody></table>
<div class="MsoNormal">
This is a very simple and easy to make recipe of <b>gajar matar</b> ki sabzi. It's so simple
that you can prepare it on a regular basis without much hassle. What’s more
this sabzi tastes very good besides being nutritious.<br />
<b>Recipe of gajar matar ki sabzi</b></div>
<div class="MsoNormal">
3-4 medium sized gajar (carrot)</div>
<div class="MsoNormal">
1 cup shelled matar (green peas) -fresh or frozen</div>
<div class="MsoNormal">
1/2 tsp cumin seeds</div>
<div class="MsoNormal">
A pinch of hing (asafoetida)</div>
<div class="MsoNormal">
Salt to taste</div>
<div class="MsoNormal">
1/2 tsp turmeric powder</div>
<div class="MsoNormal">
1/2 tsp red chilli powder</div>
<div class="MsoNormal">
1/2 tsp coriander powder</div>
<div class="MsoNormal">
1/2 tsp garam masala</div>
<div class="MsoNormal">
1/2 tsp amchoor (dry mango powder)</div>
<div class="MsoNormal">
1 1/2 tbsp oil</div>
<div class="MsoNormal">
<b><i>How to cook gajar matar sabzi<o:p></o:p></i></b></div>
<div class="MsoNormal">
1. Peel, wash and chop gajar in roundels.</div>
<div class="MsoNormal">
2. Heat oil in a kadhai (heavy bottomed vessel) and add
cumin seeds. When they turn darker, add hing.</div>
<div class="MsoNormal">
3. Add gajar, matar, salt and all the spice powders except
amchoor and garam masala. Mix well.</div>
<div class="MsoNormal">
4. Turn the heat to low and cover the lid of the kadhai. </div>
<div class="MsoNormal">
5. Cook, stirring occasionally, till gajar and matar turn
soft.</div>
<div class="MsoNormal">
6. Add amchoor and garam masala and mix. Cook for 1 minute
uncovered. Turn off the heat.</div>
7. Take out <b>gajar
matar</b> in a serving bowl and serve hot with roti or paratha.</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-63021803977868622952015-06-16T07:11:00.001-07:002015-06-16T23:35:36.884-07:00Aam ka Khatta Meetha Achar (Sweet Sour Mango Pickle)<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwlNJrE7i0vcti0MJNxSNFZXgggNsxPrVb-2uuupS40WZzvFPYdqcspWvx2BZFd7k32sz1GOzeY8_Eei0tX7WKj4iijbzZg_qHXESkbZJi1Vqhad-yuz6W5mvTxOXx9SEQWHFCXZWZsEe/s1600/aam_ka_khatta_meetha_achar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwlNJrE7i0vcti0MJNxSNFZXgggNsxPrVb-2uuupS40WZzvFPYdqcspWvx2BZFd7k32sz1GOzeY8_Eei0tX7WKj4iijbzZg_qHXESkbZJi1Vqhad-yuz6W5mvTxOXx9SEQWHFCXZWZsEe/s400/aam_ka_khatta_meetha_achar.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">aam ka khatta meetha achar</td></tr>
</tbody></table>
<b><br /></b>
<b>Aam ka khatta meetha achar</b> is an instant achar. You don't have to wait for days for it to be ready. Since this is mango season, why not make the most of it. Earlier I blogged about <a href="http://www.fastindianrecipes.com/2015/06/aam-panna.html">aam panna</a> which is also made from raw mangoes. This sweet sour achar tastes absolutely delicious. The basic recipe of this achar was shared by my mausi (aunt), Mrs. Lata Mittal, in which I filled in the details.<br />
Recipe of aam ka khatta meetha achar<br />
1 kg kairi (raw mango/kaccha aam)<br />
2 tsp salt<br />
2 cups sugar<br />
2 tsp red chilli powder<br />
1 tsp garam masala powder<br />
2 tsp saunf (fennel) powder<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54z_bXO194VWBFDe2inmv6a9pgymX6Z_cCeg4VNDGLNmFk0SEEB-uceStvBpoiiC7seH4m9J9uiyZdtgdFvur_6feEKDl7uaOaQQYYJA33SmMgPx6jxKoWWqxwA5lpLe3buoy82S5yqM0/s1600/raw_mango_pieces.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54z_bXO194VWBFDe2inmv6a9pgymX6Z_cCeg4VNDGLNmFk0SEEB-uceStvBpoiiC7seH4m9J9uiyZdtgdFvur_6feEKDl7uaOaQQYYJA33SmMgPx6jxKoWWqxwA5lpLe3buoy82S5yqM0/s320/raw_mango_pieces.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">raw mango pieces marinating in salt</td></tr>
</tbody></table>
<br />
<b>How to make aam ka khatta meetha achar/sweet sour mango pickle</b><br />
1. Wash kairi thoroughly. Wipe with a clean cloth. Leave to dry completely.<br />
2. With dry hands and dry potato peeler, peel all the raw mangoes.<br />
3. Cut into small pieces and discard the seeds.<br />
4. Mix 2 tsp salt into kairi pieces and set aside for 1 1/2 hrs, covered. You will find they have released water.<br />
5. Put a kadhai on heat and add raw mango pieces along with the water they have released and sugar (Remember not to add any additional water). Turn the heat to medium-low.<br />
6. Let it cook for a while stirring in between. When raw mango and sugar have released sufficient water, turn the heat to medium.<br />
7. Let it cook till chashni (syrup) reaches 2 thread consistency. To test this, drop a few drops of chashni in a cup of water. If it settles down your chashni is ready.<br />
8. Add red chilli, garam masala and saunf powders and mix. Let it cook on a low heat for 3-4 minutes.<br />
9. Turn off the heat and let the achar cool down. Your <b>aam ka khatta meetha achar </b>is ready. Fill it in glass or plastic jar or bottle.<br />
<b>Note</b>: 1. Your jar or bottle in which you fill the achar should be clean and completely dry and free of impurities.<br />
2. There is no need to refrigerate this achar. It stays fresh for long.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FnF0rKBwCKmMEd2NRmWnTprgmWP0zOi9L06qhD0AAiyR1dlkRFcKQ3rxtIs41_QZHWm7jgaHWHWv8B9PhDWBxVWkRwbog7k45zKXQwpMnurKsIgNQbsRS18xZL6yLqIyC-aCnXC3TJyp/s1600/kairi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FnF0rKBwCKmMEd2NRmWnTprgmWP0zOi9L06qhD0AAiyR1dlkRFcKQ3rxtIs41_QZHWm7jgaHWHWv8B9PhDWBxVWkRwbog7k45zKXQwpMnurKsIgNQbsRS18xZL6yLqIyC-aCnXC3TJyp/s320/kairi.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">kairi (raw mango)</td></tr>
</tbody></table>
<br /></div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-44035625644523986332015-06-09T05:23:00.000-07:002015-06-09T05:23:48.229-07:00Aloo Matar Mangodi ki Sabzi<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6oUX5cLhSVvhRobmtKdKlBEa02b0mj-L2VvcRo5cCfSJuC2DtiCMIc3IEJL2vzb642NvSCYShbxPQgdfULth7dMb3fySSp9YWqcY8HzkV8gXgRk5tvLNZOiYLaCX1nK6A7C9GPKu8Ey5/s1600/aloo_matar_mangodi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6oUX5cLhSVvhRobmtKdKlBEa02b0mj-L2VvcRo5cCfSJuC2DtiCMIc3IEJL2vzb642NvSCYShbxPQgdfULth7dMb3fySSp9YWqcY8HzkV8gXgRk5tvLNZOiYLaCX1nK6A7C9GPKu8Ey5/s400/aloo_matar_mangodi.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">aloo matar mangodi ki sabzi<br /></td></tr>
</tbody></table>
<br />
<b>Aloo matar mangodi ki sabzi</b> is a Rajasthani dish and is popular among Marwari community. They cook mangodi or moong dal wadis in many different ways. Here is my take on this sabzi.<br />
Recipe of aloo matar mangodi ki sabzi<br />
1/2 cup mangodi (moong dal wadi)<br />
2 medium (aloo) potatoes- peeled and cubed<br />
1/2 cup matar (green peas)<br />
Salt to taste<br />
1/2 tsp cumin seeds<br />
1/2 tsp turmeric powder<br />
1/2 tsp coriander powder<br />
1/2 tsp red chilli powder<br />
1/2 tsp garam masala<br />
1 tomato- pureed<br />
1/2 cup curd (yogurt)- beaten<br />
1 1/2 tbsp oil<br />
<b>How to cook aloo matar mangodi ki sabzi</b><br />
1. Heat 1/2 tbsp oil in a pressure cooker and add mangodi. Fry mangodi till reddish brown.<br />
2. Turn off the heat and add 1 cup water to the pressure cooker. Close the lid of the cooker without turning on the heat.<br />
3. After 15 minutes, open the lid and add cubed aloo and matar. Add 1 cup water, salt and all the spices except garam masala. Close the lid and pressure cook to 3-4 whistles. Turn off the heat.<br />
4. Heat 1 tbsp oil in a tadka pan and add cumin seeds. When they turn darker, add tomato puree and saute till oil begins to separate.<br />
5. When pressure drops down naturally in the cooker, open the lid and add tadka (tempering). Add garam masala and cook for 1 minute.<br />
6. Turn off the heat and add beaten curd. Take out <b>aloo, matar, mangodi ki sabzi</b> in a serving bowl and serve hot with roti or paratha.<br />
<div>
<br /></div>
</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-57712568822235224412015-06-08T04:49:00.000-07:002015-06-08T04:49:07.435-07:00Shahi Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6TDxdg8MAHEHtvGASwsVywTJJk4lCaptezOl4fTUHzMDbph3UDiZChIxi3-fhL2AB_hWjdiJA2W6mdIR6dFU3uiWQGxJZjWdlR2dQMAw7PJCtLSirBmuw7muDSDtKbp_pMoNRTAjcmC1/s1600/shahi_paneer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6TDxdg8MAHEHtvGASwsVywTJJk4lCaptezOl4fTUHzMDbph3UDiZChIxi3-fhL2AB_hWjdiJA2W6mdIR6dFU3uiWQGxJZjWdlR2dQMAw7PJCtLSirBmuw7muDSDtKbp_pMoNRTAjcmC1/s400/shahi_paneer.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">shahi paneer<br /></td></tr>
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<div class="MsoNormal">
<b>Shahi paneer</b> belongs to Mughlai cuisine which is especially
popular in <st1:place w:st="on">North India</st1:place>. Shahi paneer literally
means royal cottage cheese. It is truly a royal dish. Indian cottage cheese in
rich cashew nut gravy makes it a delectable dish. It features on menu cards of
most North Indian restaurants and hotels.</div>
<div class="MsoNormal">
Recipe of shahi paneer</div>
<div class="MsoNormal">
250 grams paneer (cottage cheese)</div>
<div class="MsoNormal">
1 cup milk</div>
<div class="MsoNormal">
2 tbsp cashew nuts- broken</div>
<div class="MsoNormal">
2 tsp kasoori methi (dried fenugreek leaves) - crushed</div>
<div class="MsoNormal">
1 tsp cumin powder</div>
<div class="MsoNormal">
1/2 tsp coriander powder</div>
<div class="MsoNormal">
1 tbsp tomato sauce</div>
<div class="MsoNormal">
2 tomatoes</div>
<div class="MsoNormal">
A small piece of ginger</div>
<div class="MsoNormal">
3 green chillies</div>
<div class="MsoNormal">
1/2 tsp garam masala powder</div>
<div class="MsoNormal">
Salt to taste</div>
<div class="MsoNormal">
1 tbsp oil</div>
<div class="MsoNormal">
<b>How to make shahi paneer</b></div>
<div class="MsoNormal">
1. Soak cashew pieces in milk for about 15 minutes. Grind
together tomatoes, ginger and green chillies.</div>
<div class="MsoNormal">
2. Cut paneer into 1 1/2 inch wide triangular pieces.</div>
<div class="MsoNormal">
3. Heat oil in a pan or a kadhai. Add tomato puree and
tomato sauce. Add all the spices including kasoori methi and salt. Fry till it
leaves oil. In the mean time grind cashews with milk.</div>
<div class="MsoNormal">
4. Add the cashew paste and paneer and simmer on low heat for
3-4 minutes. Serve hot <b>shahi paneer</b> with naan or paratha.</div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-46244279590631031182015-06-04T09:29:00.000-07:002015-06-04T09:29:12.564-07:00How to roast peanuts<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">roasted peanuts<br /></td></tr>
</tbody></table>
<br />
This is a simple recipe of how to <b>roast </b>your<b> peanuts</b> at home. Roasted, salted peanuts serve as a great snack or anytime munchie. They are much healthier than ready-made namkeens. If you use sendha salt, then you can also have them as a snack during Ekadashi or Navratra fast.<br />
Recipe of salted, roasted peanuts<br />
1 cup raw peanuts (kachhi moongphali) with red skin<br />
1 tbsp oil<br />
Salt to taste<br />
<b>How to roast peanuts</b><br />
1. Heat oil in a kadhai (wok) and turn the heat to medium-low.<br />
2. Add peanuts and salt and mix them well. Roast them stirring constantly.<br />
3. After some time, there will be crackling sound from the peanuts and they will begin to slightly split.<br />
4. Keep roasting for some time till red skin of peanuts look well roasted with dark red color and slightly black marks. Take care not to burn them.<br />
5. Turn off the heat and take peanuts out of kadhai. Let them cool before sampling your <b>roasted peanuts</b> as they will turn crisp after cooling down.</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-27458893992449721152015-06-02T04:07:00.000-07:002015-06-02T04:58:45.677-07:00Aam Panna <div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPdBoE6nw8738qwf0tjkULjC49kQrTcyTfK07Q9SVusgZ32zLbwN92L8efWoqmQ68URQ_uQSJC41kT-NP3F8muQy0I4yOkqqZDV1VuGv4zRfeSOzxS2XlK2kyHwCV7l9kj9UvnlIxJwmc/s1600/aam_panna.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPdBoE6nw8738qwf0tjkULjC49kQrTcyTfK07Q9SVusgZ32zLbwN92L8efWoqmQ68URQ_uQSJC41kT-NP3F8muQy0I4yOkqqZDV1VuGv4zRfeSOzxS2XlK2kyHwCV7l9kj9UvnlIxJwmc/s400/aam_panna.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">aam panna</td></tr>
</tbody></table>
<b><br /></b>
<b>Aam panna</b> is nothing but raw mango cooler to beat the scorching heat. Aam panna is said to be protective against heat and hydrates the body. Also it's very delicious and stays fresh for few days when refrigerated.<br />
Recipe of aam panna<br />
3 kairi (raw mango/green, unripe mango)<br />
2 tsp kaala namak (black salt)<br />
3/4 cup sugar<br />
2 tsp roasted cumin powder (bhuna, pisa jeera)<br />
7-8 black pepper (kaali mirch)<br />
<b>How to make aam panna</b><br />
1. Wash kairi thoroughly. Peel them.<br />
2. Remove the pulp from the seed. Discard the seed.<br />
3. Boil pulp with 1 cup of water for 3-4 minutes.<br />
4. Grind together pulp with water, black pepper, salt and sugar.<br />
5. Mix this mango puree with 1 liter cold water.<br />
6. At this stage, it's up to you whether you want to strain it in a strainer (chhalni) or not. I did not strain it and used it as it is since there is no loss of fiber and other nutrients this way.<br />
7. Mix in cumin powder and serve <b>aam panna</b> chilled.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUX2NnlN6xl54yu_803j-TCQ58XUx5sR6NsFntrVKqJx6Z5ASxNtbs6QQGGCxato6uw84osJA-TPur_5SpRh18WN173Lj5JSOzES0YVMIX_XTHpItuumtuQ-6MkETbti1D0wV4__ENm0H/s1600/raw_mango.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUX2NnlN6xl54yu_803j-TCQ58XUx5sR6NsFntrVKqJx6Z5ASxNtbs6QQGGCxato6uw84osJA-TPur_5SpRh18WN173Lj5JSOzES0YVMIX_XTHpItuumtuQ-6MkETbti1D0wV4__ENm0H/s400/raw_mango.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">kairi (raw mango)</td></tr>
</tbody></table>
<br /></div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-8120663497968151962015-05-30T06:26:00.000-07:002015-05-31T22:52:57.863-07:00How to Cook Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">rice</td></tr>
</tbody></table>
<br />
This is an easy and quick recipe of cooking basmati <b>rice</b>. Here I have used Indian style pressure cooker used in Indian homes. The rice turns out 'khila khila' that is with open texture.<br />
Recipe of cooking rice<br />
1 cup basmati rice (long grain)<br />
2 cups of water<br />
1 tsp ghee (clarified butter)- optional<br />
<b>How to cook rice</b><br />
1. Wash rice thoroughly in several changes of water till water runs clear. Drain.<br />
2. Soak rice in 2 cups of water for 15-20 minutes.<br />
3. Heat ghee in a pressure cooker and add rice along with soaking water.<br />
4. Pressure cook to 1 whistle. Turn off the heat and let the pressure drop down naturally before opening the lid of the cooker.<br />
5. Your <b>rice</b> is ready to be eaten with dal, kadhi, rajma or any vegetable of your choice.<br />
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<tr><td class="tr-caption" style="text-align: center;">cooked rice in pressure cooker</td></tr>
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Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-34389385244920899362015-05-25T03:29:00.000-07:002015-05-25T03:29:48.032-07:00Nimboo ka Achar (Lemon Pickle)<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">lemon pickle<br /></td></tr>
</tbody></table>
<span style="font-family: Arial; font-size: 10.0pt;"><b><br /></b></span>
<span style="font-family: Arial; font-size: 10.0pt;"><b>Nimboo ka
achar</b> or <b>lemon pickle</b> is a healthy as well as tasty pickle as no oil or
chemical preservative is used in this recipe. If you follow the recipe well,
your pickle will last for a long time. I have taken about 300 gms of lemons in
this recipe but you can take 1/2 kg to 1 kg lemons if you have more consumption.
Adjust ingredients accordingly.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">Recipe of
nimboo ka achar/lemon pickle<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">7-8
medium sized nimboo (lemon)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1 tsp
salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1 tsp
black salt (kala namak)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">2 tsp
garam masala<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;"><b>How to prepare nimboo ka achar/lemon pickle</b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">1. Wash
lemons thoroughly under running water. Wipe with a clean cloth.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">2. Keep
them aside so that they dry completely. There should not be any moisture left
on them.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">3. Cut
lemons into 6-8 pieces.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">4. Mix
both salts and garam masala in them. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">5. Take a
clean, dry jar or a bottle and fill lemons in it. Close the lid of the bottle.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">6. Keep
aside for about 2 months. That much time it takes for lemon peel to soften. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">7. After
about 2 months, your<b> lemon pickle</b> is ready to be eaten.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 10.0pt;">Note: 1.
there should not be any impurity or moisture in the jar or bottle you are using
to fill the lemons.<o:p></o:p></span></div>
<span style="font-family: Arial; font-size: 10pt;">2. Take yellow
lemons with thin peel so that it takes less time for pickle to be ready. Avoid
green, unripe ones.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">nimboo ka achar<br /></td></tr>
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<span style="font-family: Arial; font-size: 10pt;"><br /></span></div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-83081213446731229912015-05-11T04:59:00.000-07:002015-05-11T04:59:26.871-07:00Dal Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">dal pulao<br /></td></tr>
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I love this chana dal and rice dish and enjoy every spoonful. <b>Dal pulao</b> is very easy to put together and<br />
a good option after a tiring day. There is no cutting or chopping involved which makes it easy to make<br />
this pulao.<br />
Recipe of dal pulao<br />
1 cup basmati rice<br />
1/2 cup chana dal (Bengal gram)<br />
3 & 1/4 cups of water<br />
Salt to taste<br />
1/2 tsp red chilli powder<br />
1/2 tsp cumin seeds<br />
1 tbsp ghee (clarified butter)<br />
2 bay leaves (tej patta)<br />
3-4 cloves (laung)<br />
4-5 black pepper (kali mirch)<br />
1 big cardamom (moti elaichi)<br />
<b>How to cook dal pulao</b><br />
1. Wash chana dal thoroughly and soak in 3 & 1/4 cups of water for 1/2 an hour.<br />
2. Heat ghee in a pressure cooker and add cumin seeds, bay leaves, cloves, black pepper and cardamom.<br />
3. When cumin seeds change colour and turn darker, add chana dal along with soaking water. add salt and<br />
red chilli powder. Close the lid of the cooker and pressure cook to 3 whistles. Turn off the heat.<br />
4. While chana dal is cooking, wash and soak the rice for 15 minutes. Drain the water.<br />
5. When (from step 3) pressure drops down naturally, open the lid of the cooker and add rice.<br />
6. Pressure cook to 1 whistle and turn off the heat. When the pressure drops down naturally, open the<br />
lid of the cooker and your <b>dal pulao</b> is ready to be savored.</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-19703445771704618022015-03-28T07:09:00.000-07:002015-03-28T07:09:32.786-07:00Sooji Halwa Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">sooji halwa<br /></td></tr>
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Sooji halwa is liked by young and old alike. It is also made for bhog-prasad that is offering to the Lord and then distributing among devotees. Sooji ka halwa is also known as 'sheera' in some parts of India. If you add saffron to it, then it is known as 'rava kesari'.<br />
Recipe of sooji ka halwa<br />
1 cup sooji (rava/semolina/suji)<br />
1/2 cup ghee (clarified butter)<br />
1 cup sugar<br />
4 cups of water<br />
Few cashewnuts and raisins (kishmish)<br />
1. Heat a kadhai or a pan and add a little ghee. Add cashews and raisins. Toast them a little and take them out of kadhai. Keep aside.<br />
2. Add rest of the ghee and add sooji. Roast sooji on a medium-low heat, stirring constantly. Roast till sooji turns a little brownish (not chocolate brown). Sooji should not burn.<br />
3. Add water and sugar. Mix and cover the kadhai. Let it cook on a medium-low heat till all the water is absorbed. Mix in cashews and raisins. Turn off the heat and let it stand for a few minutes, covered.<br />
4. Uncover, take out in a bowl and serve sooji halwa hot.<br />
<div>
<br /></div>
</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-87799693280185108692015-03-17T01:12:00.000-07:002015-03-28T07:13:15.005-07:00Sabudana Vada<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">sabudana vada</td></tr>
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Here is a simple recipe of <b>sabudana vada</b> with no frills attached and with minimum of ingredients. If you follow the recipe completely, you can make delicious sabudana vada. BTW sabudana vada is a Maharashtrian food which is mainly eaten in fast. You can make these vadas for Ekadashi or Navratra fasts. I have used sendha salt in this recipe as I made them for Ekadashi fast, you can use common salt if you are not making them in fast.<br />
Recipe of <b>sabudana vada</b><br />
3/4 cup sabudana (sago)<br />
5 medium sized potatoes<br />
3 green chillies- finely chopped<br />
Sendha salt to taste<br />
Oil to deep fry<br />
1. Wash sabudana under running water. Soak in 'just enough' water in which sabudana is immersed and no<br />
more. Soak for at least 1 & 1/2 hour.<br />
2. Boil, peel, cool and mash potatoes. Add soaked sabudana, salt and green chillies and mix well to form a dough.<br />
3. Pinch a ball from the dough and flatten it between your palms to form a patty or tikki shape called vada. Similarly make rest of the vada from the dough.<br />
4. Heat oil in a kadhai (heavy bottomed vessel) and when the oil is completely hot, add the vada to it. Deep fry till the vadas are reddish brown from both sides. Also fry in batches. Serve hot <b>sabudana vada</b>.<br />
<b>Note</b>: Sabudana vada is fried on high heat. If the oil is not hot enough, your vadas will break in the oil.</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-8390080746240759992015-02-26T17:29:00.001-08:002015-02-26T17:29:17.255-08:00How to Cook Brown Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">brown rice<br /></td></tr>
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This is a recipe of long grain <b>brown rice</b> or brown basmati rice. Here I have used Indian style pressure cooker used commonly in Indian households. This is a simple and easy to follow recipe which gets the result you want. Brown rice is much healthier than white rice. It's as good as eating roti. So, if you are fond of eating rice and can't have your plateful for health or diet whatever reason, try this recipe of brown rice for guilt free indulgence.<br />
Recipe of <b>brown rice</b><br />
1 cup long grain brown rice (brown basmati rice)<br />
2 1/4 cup water<br />
1. Wash rice thoroughly under running water.<br />
2. Soak in water for 1 hour. Drain.<br />
3. Put brown rice and 2 & 1/4 cups of water in a pressure cooker. Let 1 whistle come. Then turn the heat to lowest point.<br />
4. Cook for 15 minutes no matter how many whistles or no whistle comes in cooker.<br />
5. After pressure drops down naturally, open the lid of cooker and your <b>brown</b> <b>rice</b> is ready.</div>
Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0tag:blogger.com,1999:blog-8997724429012824533.post-76559745852039695252015-02-20T06:52:00.000-08:002017-08-21T04:35:48.013-07:00How to Make Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">paneer</td></tr>
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Paneer is nothing but white colored Indian cottage cheese. Usually people buy it from store but it cannot be compared with soft, healthy and hygienic homemade paneer. Here I have used cow's milk with 4% fat but 3% milk or single toned milk will also do. Try it and I am sure you will start making your paneer at home from then on. What's more it's economical too.<br />
Recipe of homemade paneer<br />
1 ltr. milk<br />
2 tbsp lemon juice or vinegar<br />
1. Take a heavy bottomed vessel and put milk in it. Bring the milk to boil.<br />
2. Lower heat and add lemon juice or vinegar to milk while stirring the milk.<br />
3. Milk solids will curdle and greenish colored water will separate from them, which is called whey.<br />
4. Line a strainer with muslin cloth or a very thin cotton cloth. Pour whey along with milk solids in it.<br />
5. What you get now is milk solids or chhena. Gather the edges of cloth, tie them and hang from the tap (faucet) for about 20-25 minutes so that all water is removed from chhena.<br />
6. Put this chhena in a plate and keep a heavy object on it (I use my marble chakla) for about 20-25 minutes.<br />
7. Now, remove that object and untie the cloth. You get a block of homemade paneer. You can cut this paneer into pieces and use it for a variety of dishes like matar paneer, shahi paneer and palak paneer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKhffML1jSweGiqQLmJjLO0xiu8WnJqv6AljvVwjW2OJ6zACoJRy4OzQ5ZUWzERTJk0Pc-bBu3wDE_P1dGL9ltswJ7DgXutvV6NuMRV2jVGtqGObWsURIhbegbge-bhT9BgCOaL7hNSkzs/s1600/milk_curdling.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKhffML1jSweGiqQLmJjLO0xiu8WnJqv6AljvVwjW2OJ6zACoJRy4OzQ5ZUWzERTJk0Pc-bBu3wDE_P1dGL9ltswJ7DgXutvV6NuMRV2jVGtqGObWsURIhbegbge-bhT9BgCOaL7hNSkzs/s1600/milk_curdling.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">milk solids curdling<span style="text-align: left;"> </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTIBicEXxk42om2eHxBQI5eat6sc9Nj-NFr0_T-J4hajpNXlUCScj86vzw8f8Y0JO_XOrMyxRgjbjkrZXHecgEu0U8AMtKcOF-VnMpbudqYFQk71XAi-b8RLaRIAV046CfOcQPs2vVQcH/s1600/chhena.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTIBicEXxk42om2eHxBQI5eat6sc9Nj-NFr0_T-J4hajpNXlUCScj86vzw8f8Y0JO_XOrMyxRgjbjkrZXHecgEu0U8AMtKcOF-VnMpbudqYFQk71XAi-b8RLaRIAV046CfOcQPs2vVQcH/s1600/chhena.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chhena</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgb4WNKUOzZkr3cdAv3KnyCnr6Kph4e0YgeTyCQtKK3zLb3vYEndWcP1e2d0zOHvHvKArsP0Vmqo7z9sg68IYq8web4R3KcbXSh9rCrpE0DtaZUyZQCXW_m3Kt0zMlw0eTcmsdnU0-E8R/s1600/homemade_paneer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgb4WNKUOzZkr3cdAv3KnyCnr6Kph4e0YgeTyCQtKK3zLb3vYEndWcP1e2d0zOHvHvKArsP0Vmqo7z9sg68IYq8web4R3KcbXSh9rCrpE0DtaZUyZQCXW_m3Kt0zMlw0eTcmsdnU0-E8R/s1600/homemade_paneer.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">homemade paneer</td></tr>
</tbody></table>
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Kshipra Rungtahttp://www.blogger.com/profile/13485986774083616349noreply@blogger.com0