tag:blogger.com,1999:blog-86615488086916991352024-02-08T09:19:10.869+05:30Experiments,Emotions,Experiences with foodCurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.comBlogger737125tag:blogger.com,1999:blog-8661548808691699135.post-21631670868739017792016-06-28T12:40:00.001+05:302016-06-28T12:40:48.417+05:30Leopard Patch Bread |We Knead to Bake #37<div dir="ltr" style="text-align: left;" trbidi="on">
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My daughter learned about aestivation last year. Aestivation is the hibernation during summer months.Come April May or the Indian Summer I aestivate.. now I can give a name to my condition.Its tough to blog when exams come, school finally closes and travel plans being made.But my aestivation extends usually more than two months.. I enjoy the process sooooo much that I don't feel like coming back.. Posts line up, deadline for events come and go but I am me.. </div>
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Its good to be back though once that starting trouble is over.This post was supposed to be up in April, but as usual I baked and then put it on backburner.. Blogging is something which always gets the back seat in the journey of life. We know its there but yup its the last in the list.. </div>
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Anyways todays post is the leopard patch bread which I baked in between trips.This was the chosen one by <a href="http://www.mydiversekitchen.com/">Aparna</a> for <a href="http://www.mydiversekitchen.com/we-knead-to-bake-36-leopard-patch-bread-recipe">We Knead to Bake #37</a>and is inspired by Partricia Nascimentos <a href="http://www.cocoebaunilha.com/2015/12/pao-de-leite-leopardo.html">Pao de leite leopardo</a>. </div>
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<b><span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Ingredients:</span></b><br />
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All purpose flour: 2 cups<br />
Whole wheat flour: 1 cup<br />
Warm milk: 2/3 up<br />
Warm water: 1/2 cup<br />
Melted butter: 4 tbsp or 50 gms<br />
Sugar: 4 tbsp<br />
Salt: 1 tsp<br />
Instant yeast: 2 tsp<br />
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<b><i>Dark Brown Dough:</i></b><br />
Cocoa Powder: 3 tbsp<br />
Milk: 1 tbsp<br />
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<i><b>Lighter brown dough:</b></i><br />
Cocoa Powder: 1.5 tsp<br />
Milk: 1 tbsp<br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Preparation:</b></span><br />
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Combine all dough ingredients into a bowl and stir until it starts leaving the sides of the bowl. </div>
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Transfer to a lightly greased surface and with oiled hands knead it for 6-8 minutes till its smooth and supple. </div>
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Divide it into 2 halves.Shape one half into a ball and place it in a greased bowl and let it rise until double for about 2 hours covered loosely.</div>
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Take the other half and divid it into 2 equal portions. To one portion add the lighter cocoa milk and knead well in a processor to get a ligter cocolour dough for the leopard patches.</div>
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Repeat the same process with the other portion and darker milk to get a dark brown dough. </div>
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Shape each into a ball and let it rise until double.</div>
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Gently deflate each of the dough and divide each into 6-8 equal portions.</div>
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Roll each light brown dough piece into long ropes of 8.5 " long.</div>
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Roll each dark brown dough piece into ropes of similar length. Flatten the dark rope and place the light brown ropes within them. These need not be perfectly enclosed as imperfections create the unevenness that show up as beautiful leopard patches.</div>
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Roll out the white dough pieces into the same length, roll these to flatten them out and enclose the brown ropes cwith the white piece completely.</div>
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Gently roll the enclosed ropes gently increasing their length to about 17". Cut each rope into half to get around 14 ropes of 8.5" long</div>
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Arrange these a little unevenly in a greased loaf pan, cover and let it rise for an hour of so until doubled in volume. </div>
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Brush the top with milk.</div>
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Bake the bread at 180C for 30-35 minutes, until light golden and done. Remove from the oven and cool it on a rack before slicing. </div>
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The bread is not as sweet as you would want. It will be with a dollop of nutella or peanut butter or whatever spread you like. You can also go for savoury spread but I prefer chocolate with sweet so never tried. The loaf or remaining slices can be frozen till three months. </div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-67139520786907709042016-04-08T16:57:00.000+05:302016-04-08T16:57:23.652+05:30Curried Brown Chickpeas - Chana Upkari | Happy Ugadi<div dir="ltr" style="text-align: left;" trbidi="on">
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Every Friday when I was in school, I would wake up to the sound of fresh pepper being ground in the traditional Indian style spice grinder. No modern pepper mills for my mother.. even now its the same. The pepper would then be added to a seasoning for cooked brown/black chickpeas - kaala chana - along with a handful of coconut gratings to make Konkani style chona upkari. </div>
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Every Friday it was a ritual to include chickpeas in the menu. No idea why this was but most Konkani homes followed this tradition on Fridays and also festival days as well.This continues even today and come Thursday night, I will soak chickpeas (black /white) or rajma or other dried beans (being little experimental).</div>
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Ugadi or New Year for Konkani, Kannada and Telugu communities falls today and is being celebrated with traditional rituals and food. A New Year for me means Khotte/Ittu along with my mom's special coriander chutney, lemon pickle (nonche), chana ghhasshi and upkari. Every Konkani festival this was my breakfast. Though ofcourse marriage changed all this. Its good to have a spread when your mom is cooking, but when you have to do it, then its a bit tough...ahem !! </div>
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Anyways today being Friday and also Ugadi, I thought I would share the simple chana upkari with you all. Khotte/ Ittu being a distant dream due to lack of jack fruit leaves and inability of yours truly to turn the leaves magically into a basket.. Oh.. the Goodness of mothers..</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Ingredients:</b></span></div>
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Brown Chickpeas : cooked 1 cup (any chickpeas will do)</div>
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OR </div>
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Soak 1/2 cup chickpeas overnight and cook it in a pressure cooker next day or 1 hour on stovetop adding little salt.</div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Seasoning:</i></b></span></div>
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Mustard: 1/2 tsp</div>
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Cumin seeds/Jeera : a very small pinch </div>
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Curry Leaves: 5-8 </div>
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Dried Red Chillies: 1-2 </div>
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Fresh grated Pepper : 1/2 tsp +/- (adjust the chillies and pepper )</div>
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Salt: as per taste</div>
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Fresh coconut gratings: handful /as per your taste</div>
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<b><span style="font-family: Courier New, Courier, monospace; font-size: large;">Preparation:</span></b></div>
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Wash and pressure cook the soaked chickpeas adding little salt. Once done drain the cooking water. You can keep this water for later use like to make rasam or whatever you want as its good healthy lentil water. You can even use canned chickpeas after draining off the water.</div>
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Heat oil in a deep pan. Add mustard. When it sizzles add cumin ,red chillies, curry leaves and fresh grated pepper. Let these sizzle till you get a nice aroma from the pepper. Add in the cooked chickpeas and saute well to mix everything well.</div>
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Mix in the coconut gratings and let it cook for 1-2 minutes on low flame so that water if any is remaining will be absorbed by the coconut and we get a dry curry. Adjust salt and garnish with more coconut if needed before serving.</div>
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Serve as side to whatever you like - idli, khotte/ittu, dosa, puri ,roti/breads or even rice.. Goes well even as a teatime snack... be creative and be traditional.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12ae_itjcawXSr8rpZYKTgC4xG9OV0eYWvA3VwHKy_xvd2pLe5EJVK9HzudSaJJb4RvKjaR0G3DrXpTGPUyNiL7iLYIRTZjFsJo9QEtCLZaa5x1HjZYNm37rLzQ16GqPApZrZmI6bj0oj/s1600/IMG_0781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12ae_itjcawXSr8rpZYKTgC4xG9OV0eYWvA3VwHKy_xvd2pLe5EJVK9HzudSaJJb4RvKjaR0G3DrXpTGPUyNiL7iLYIRTZjFsJo9QEtCLZaa5x1HjZYNm37rLzQ16GqPApZrZmI6bj0oj/s320/IMG_0781.JPG" width="320" /></a></div>
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<span style="color: red; font-family: Courier New, Courier, monospace; font-size: large;"><b>Wishing all a healthy & prosperous Ugadi and wonderful year ahead..</b></span></div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-44281070112151534372016-04-01T15:56:00.002+05:302016-04-01T15:56:30.836+05:30Vegan Potato Knish | Baking Partners April 2016<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Knish is an Eastern European snack consisting of usually potatoes and meat filling in a doughy crust and can be either baked,grilled or deep fried. Made popular in USA by the Eastern European immigrants, a Kentucky Knish version has also come up. Knishes can be made round rectangular or square with filling completely covered or peeping out.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span id="docs-internal-guid-5862dfdf-d157-fc83-40f2-bb5dc7ece916"><span style="font-size: 14.6667px; vertical-align: baseline;"><img alt="IMG_0702.JPG" height="375" src="https://lh4.googleusercontent.com/Li8f4l6w40r_HzGJqbmcs8syc7R2G5VzwBOcmpBxPXuTwlx-pyYXqaL6Qodw0SxDkY-U29LwXLKUMlksYgN5w8D7jN1RSGbsiFtx9su3cPwWhLCci_xnn5XObjrXMipmNsZrsmVv" style="border: none; transform: rotate(0rad);" width="400" /></span></span></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For this months <a href="http://zestysouthindiankitchen.com/baking-partners">Baking Partners Challenge by Swathi </a> Knish was tried out by Yours Truly. That too a vegan knish from </span><a href="http://www.peta.org/living/food/knish-crisis-vegan-recipe/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">here</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> with a tofu filling from here and in 3 different shapes.</span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b><span style="font-family: Courier New, Courier, monospace; font-size: large;">Ingredients: </span></b></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mashed Potatoes: 1 cup</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Oil: 1 tbsp</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Salt: 1 tsp </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">All Purpose Flour: 3 cups</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Baking Powder: 1 tsp</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cold water: 1/2 cup (+ 1/4 cup)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0644.JPG" height="291" src="https://lh3.googleusercontent.com/tGu9F-f4m0E9ADgZH3Hk_NWvNhSJ9Ei5BrHIy0Y-IfizJiSVrNGADL0c_Wj1YQIKgJnlXanpUxTt7dVTQE7UQMkhHpkFUhvQleb_NnOu2KpTHi9pS2rtNHEpNuN060pddBtB82Ok" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="230" /></span></div>
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<span style="background-color: transparent; color: black; font-size: 14.6667px; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b><i><span style="font-family: Georgia, Times New Roman, serif;">Filling:</span></i></b></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Oil: 1 tbsp</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Chopped Onions: 1 cup</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Tofu: 1.5 cup mashed</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fresh Parsley: 1/4 cup</span></div>
<b style="font-weight: normal;"><br /></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Garlic Powder :1/2 tsp OR Garlic cloves: 2-3 minced</span></div>
<b style="font-weight: normal;"><br /></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Black pepper: 1/4 tsp or as per taste</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Salt: 1 tsp +/- as per taste</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Other spices : as per taste</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0654.JPG" height="251" src="https://lh6.googleusercontent.com/AQ8q4R1sceIi48QumJER27j7ZxHRMX6xz1jpZVXgZqmAhYACd1MXt2Q-vzzOQ3CcUW3VY4Acq4u1dhWqJIOR5WaABwogz6TG51mdst6YzEmnuNFAzXm6Ea_5UZ7wafVdubfTlCQ2" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="197" /></span></div>
<b style="font-weight: normal;"><br /></b><br />
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation:</b></span></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a big bowl, beat together mashed potatoes, 1 tbsp of oil and 1 tsp of salt. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0655.JPG" height="251" src="https://lh3.googleusercontent.com/w5OZDZbHFhCewYvQLmCcrDYeN5p-Fy_A9q9O_niHtam-WuRKMmH2B02VRkGusf3bnZuo2811Z97nfM1OyNf2cLEnRlLEc-yxArKqVyLGRSfuMcH4nK1yMFoox870lEv0ovoccxtG" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="272" /></span></div>
<b style="font-weight: normal;"><br /></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the flour and baking powder and mix well. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix in water and knead into a soft and smooth dough. More water might be needed depending on how moist your mashed potatoes are. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0658.JPG" height="354" src="https://lh4.googleusercontent.com/OxzBHgLs_0ZKQvelQE_tbZY5Y9yVI02FwwSH7Ruz_dP7qE6C7KZkyNAxJ2-ql7CC0TlM0I6Drc5WiMfy9cnhBQ1cjrpqMiwpuac0GDNPzDfRiejQdEk7DYaOujUa8x8HyZmdT32L" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="236" /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Let it rest in a bowl or counter covered with a cloth or plastic wrap for 30 minutes.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0659.JPG" height="243" src="https://lh4.googleusercontent.com/AOkYIGiLPB8_GxqoNKUaMZi0qh2MZezEdbI1asyPnAmckyawcYeT2Hb89HF-MJwBMf41EHgwDUlSXfi0Aue6-z8qTG1-JohIbmbhIWz03tdUxGjAGAnCXSliK4YoAYeVPaRKujsw" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="305" /></span></div>
<b style="font-weight: normal;"><br /></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Meanwhile prepare the filling. </span></div>
<b style="font-weight: normal;"><br /></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Heat oil in a deep pan and saute oinions and minced garlic until transparent. </span></div>
<b style="font-weight: normal;"><br /></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0661.JPG" height="165" src="https://lh3.googleusercontent.com/Ln9PWpnINTEMlStV8_7tLlnfxRkpkx5Qtdj31_G36jX-9u1zezDQsvHZOU0kbsQSu35ZN-xYaAZFaJgSoTNjNvq5rrxfcCHvR735DAo_C1HdjiGzVXej5H3D32Fp0uycQHm9Df-t" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="258" /></span></div>
<b style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the scrambled/grated/mashed tofu along with parsley, salt and other seasonings. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0663.JPG" height="162" src="https://lh3.googleusercontent.com/rlq9UZIBNsuqs5pJtGbG2t978J7Gj-vCIdLrqdyfFMhkRzabv2mGjqScOdVrg0Tv8IP9gD3Nbc3rK_4tqiLx5nwXOdQA4YNThWNuCZitu1eE2kwkIng8fZlYSgWwlnkOnlmz20xP" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="242" /></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Incase going for garlic powder, add that also at this stage. Mix well and let it cook for another minutes or few more until almost done. </span></div>
<b style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">We can go with whatever filling we want. Traditionally mashed red potatoes with caramelized onions is used with meat added for nonvegetarians.</span></div>
<b style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Once the dough is ready divide into 4 portions. Work with one portion while the others are resting.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0664.JPG" height="188" src="https://lh4.googleusercontent.com/a5W94mf-lgTeWeW0KYV91L2Ge5OeYYlCpckS43mP0hQiNX80D1GLXVC-dzn87C5jK-zGDdqqwAqXvpatL12DOhwFByyhPDoete5vWXQLmTB6drfru9InZaTH4Dc4_JPn1b8zv036" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="270" /></span></div>
<b style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Shape 1: Cylindrical Round : Source : </span><a href="http://joepastry.com/2009/the_tradish_knish/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">JoePastry</span></a></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Roll out the dough as thin as possible into a rectangle.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place a mound of filling on the dough on the longest side . </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0693.JPG" height="259" src="https://lh4.googleusercontent.com/4GGupL3INtQQY36IALSUXz_1ROPHdoRJX8fBEd0XnXtk0JWjJxhcxN-Y3trlmxPytd8UZSc79wI95ovTmGWvlh530UjmpM_oOmZNg27k4ka3TZbgFm6DBzmphiB2tou0ynG7Nv-U" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="376" /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Enclose the filling with the dough. This should not be either too tight as it might burst out while baking. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0694.JPG" height="229" src="https://lh4.googleusercontent.com/VuCHNPu0qfIzUP7Wa0yyVjEiE7Sw9Quuuq0dSrjAY80j4lCDo5trduwuvtaEofu8P1_xQBJTnhjnME6PqtFUB06N4JSLhcJPBLEAyia01_MAQN0pjwW1_FRuIcEkGnIYjaNDGLhX" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="478" /></span></div>
<b style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Continue rolling up to get 2 + layers of the dough. The more you roll more flakier you will get the snack. This is the reason why the dough should be rolled out as thin and possible.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> You can stop once you get as much layers as you want and trim off the excess (to be used later) using a pizza cutter.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0667.JPG" height="218" src="https://lh5.googleusercontent.com/aqoYKyKUuTZv4QcIUfKgPLgxx176-g3KgGCXwdm8z-2ZfEOrkZUmhhkqCGDlqGYSQvQvS1kJzhuNFsXtJS7jlE9cezhlzBME-M8bjoLom1YqNctfFgt3jbHp0T5gq-0TuIWzyHDi" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="355" /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Now decide how big you want you knish. I went for bite sized ones. So select an appropriate length, give it a pinch with your fingers to mark it. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0668.JPG" height="161" src="https://lh6.googleusercontent.com/7RtzH1sghuc_SlHXEfUkWXH2KC9JG7meq2T7krscAoak_6ha4dngRABFC3BcMo8wcD-uFJmTReXtjt-3nYjve61QKQ4VbvsiThwv5zkw8yqBBCEU_ogXNc8FiXf9M6BeNrflRdEv" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="267" /></span></div>
<b style="font-weight: normal;"><br /><br /><br /><br /></b><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Give it a twist.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0669.JPG" height="159" src="https://lh3.googleusercontent.com/1y3JmAeYpIZkFqxq3fwDtBGMFoe0lWoMxiSlj96Huf9cHgTh4dyXFY1TRPFIDIG1oU2lXmKEMLKyfpYOdFBeCOEgLllEQv1rXic1cpt9H9phE9IXMtrDsJvOpVLCNVifxBmZE4hZ" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="270" /></span></div>
<b style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Then using a pizza cutter/knife or even your palms ,cut it off.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0671.JPG" height="167" src="https://lh4.googleusercontent.com/BLDzlPLJqR-PtTd7IuZ5UNblTO3r87E72daI0xzJN0PlYjgacgx9B0QNO0oM0V9K5gP39cjo9imWU0ocMvI9YcW_UO2mCRGYCNqv3xagxC3kFNhbm-MPDkPNExGqGc5-fdzO3XTd" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="264" /></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">You'll get a small sausage like dough piece. Pinch the ends shuts to enclose the filling.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0672.JPG" height="162" src="https://lh6.googleusercontent.com/TThkTQUOjkblyluzDSco9fZTe5M6HVQaGfZMye3RqoFIgDcK6KrGBREtnY7hmoqhr3q718lYwW1xuF-05uRJjh0Kp6_B2oKJoQ2blSWHFFQs4fYGdyOT71HGRJOXwV5OWW0iU0el" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="277" /></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place it on the counter/palm and push it down with your palm to form a cylinder.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0674.JPG" height="203" src="https://lh6.googleusercontent.com/opcQXZOLxBvGKmAScSyVIIYVBA3x3F61_xf9vuNOmSkl7qz3NOsC8w2A7cLEp27s7LK6DkaKDvdD30VCydK7-bFIjZWL3Cl8xdUb1cnrpzEB9-wXnJJgc2w3fvMm8Nwx3yEDm1aX" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="296" /></span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place it on greased/lined baking pan and press the top down with your finger to keep the center from puffing up in the oven.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0675.JPG" height="204" src="https://lh4.googleusercontent.com/0Z_otwDBvJrlsU4yG4XFnesjcHo27jsTG1cBnywG3KI3pJRc2H4lrF-SjIA8sHviSYQ5rnyrNXf7kj_mf5MDg4FaVGRrVKWJeU1QaB_XOONhOtz5j2C1W9yPDeZh7Xy3FlAYv-fY" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="289" /></span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Repeat the process with the rest of the dough and make other cylinders.</span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Shape2: Crimped Round:Source: </span><a href="http://joepastry.com/2009/how_joe_makes_knishes/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">JoePastry</span></a></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This is another way of making knish.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Roll out the dough into a thin rectangle. With a cookie cutter, cut out circles. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0676.JPG" height="236" src="https://lh5.googleusercontent.com/n0Kf2cZuZoYiHMDImxCN9V7H8AVEisIHczvY-Dc96J2c5PqWJw_AoCd9vulwC8TFzYYAXCTo9Lkwgswpqko84flGmKIkSQsqXe181ChY7aNQZJOwUwVj-KjlrNPNpTwECyYYawOr" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="353" /></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place the filling on top of a circle and press it down with with another dough circle on top. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0678.JPG" height="230" src="https://lh4.googleusercontent.com/a__0uSynZlb-1NY-AR0VaOSOcvcYL7HHHJLnzIjiLLzO-lEfBlcdfkT1ySqDAf1nzQDscy2RfmBOqQwjQYyTY0cXkeb2PpAo5cBKUhx8yxsAxjdVzfff6ZjT5ZGPNKwlNXZ8rD9U" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="338" /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Press the edges lightly to let the air out.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0679.JPG" height="279" src="https://lh4.googleusercontent.com/eF0YHFEW9Xhs1f7kXfKllUxQvc_PFWCqIU07qq4L6YwKhx0qEWUIMKaD7WBIsP4Qw8g9KmaStNw5xL0O36vFCkQI-xGfhZwUPViO1JjholLbQm8IBjqstxy1pz-h59FpzQPy-3ni" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="276" /></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fold the edges and press to crimp. Then place the knish on the baking sheet with the crimped side down. So that we get a smooth top. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0680.JPG" height="200" src="https://lh5.googleusercontent.com/8ZI4l8Hju2th0sz8vV5FGJ10V5pLu-G24qi2rQw0Ey757oh7NQNIXLftSSZvO6dpiC2kYxHoIbXC73lQF0xPnBeLzHQBev571zJChyvZacjhsMyx3MXv3jU9BvcZa5ZKUXq915xa" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="366" /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Continue with the rest of the dough circles</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Shape 3: Rectangular: </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Roll out the dough as thin as possible. Cut into rectangles. Place 2-3 tbsp of filling in the middle.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0684.JPG" height="184" src="https://lh3.googleusercontent.com/HOozB_7cDqG8uI8MKamvMK5hyJS4gFV0wHF27KZcSzCBryuPyFMIuKoLkA2bBGWUyWIv9N4Axi14yKXoush9m4X7lr9fP0DcFY72wBltgZ8ovorMTbMnt2pzWo4iBzuFpum08DYt" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="266" /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fold the sides in first </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0685.JPG" height="207" src="https://lh3.googleusercontent.com/TpwLFrK7m9Ef2pb9btMrFeGSLKmzZCa3LRUjTB1Tei4D7o_YkPM-FqvIW-JncwemhTfQzNVaogt8n8NR2CAPT17VYPkGc3XqHGnGH6zuEPPN1Wyd5Eai91pWQGwTwy2TE7vLMjcU" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="269" /></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">and then the ends.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0689.JPG" height="224" src="https://lh5.googleusercontent.com/BP66YE-MREyX0vALhlwEfpxLR8-quNFDMWZkaRGPPqpILUGgpKheQRcLtpNcMP-bK3_V-fkgk4yfjfqienSRQ1g4YcaDTtkZ0JEy2ChpMW7PbhDNQRLadbcZqKfmXazr9Aizy9FU" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="274" /></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Place the folded side down on the bakingsheet.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><img alt="IMG_0690.JPG" height="156" src="https://lh6.googleusercontent.com/5LrlMhMUz0USBor0C0LSHlKezujwX6F1A9vsiV4ReTy32ndacrfL7qiQxkCIUpvReomJ3dw8DhUruMkYHFQz-j0Foz0nDIgdTeU1fx7JGhD9uSrgweUYgVwPcsvgui29Gl-Tj6B1" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="344" /></span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bake in a preheated oven at 175C/350F for about 20-25 minutes until the top turns golden.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZC5zyVFGnmlKX9bfWGW1oDgv9mXg7ya80pmdw-aHSFYAUv4uqrNt8aa5RWCWEpdz0TYipo2ExEY6QG-AXuNiSMW-hZBYsYQ-YuapOIfvGHH5I86A1PBkhSuATR96OQlAZ_O1IMlWNe0TN/s1600/IMG_0703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZC5zyVFGnmlKX9bfWGW1oDgv9mXg7ya80pmdw-aHSFYAUv4uqrNt8aa5RWCWEpdz0TYipo2ExEY6QG-AXuNiSMW-hZBYsYQ-YuapOIfvGHH5I86A1PBkhSuATR96OQlAZ_O1IMlWNe0TN/s320/IMG_0703.JPG" width="320" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Serve with your choice of dip.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A simple recipe which can be tweaked as per our convenience and availability of ingredients for fillings. Some authentic recipes contains eggs along with potatoes to make it more rich and moist but this vegan dough is also tasty. In case you are too tired to make your own dough, use any bread dough freezing in your refrigerator. Traditionally potatoes are part of dough or filling, but its upto you to choose otherwise and create yet another tasty pastry.</span></div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-22860491971239007652016-03-17T18:02:00.003+05:302016-03-17T18:02:53.207+05:30Broa de Milho - Portuguese Corn Bread | We Knead to Bake #36<div dir="ltr" style="text-align: left;" trbidi="on">
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Broa de Milho is a slightly sweet crusty Portuguese bread made from a mix of rye, wheat or corn. It is a dense bread which goes well with soups and stews. The method of cooking is slightly different with the corn or maize flour paste being made with hot water and then added to other ingredients.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNcmxUfkljsCMp9yrsfSCblGtOLWBwhr3AP70eUywfjcsR7GcQFEedRIAv64u7kV207Ah_2tXGTxjHT8YNUaPL1qyq6Ls52SUvu6HqA0mthRKbQTmN7NsjTIebFTbmii5hKdzS4-1uyjJQ/s1600/IMG_0640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNcmxUfkljsCMp9yrsfSCblGtOLWBwhr3AP70eUywfjcsR7GcQFEedRIAv64u7kV207Ah_2tXGTxjHT8YNUaPL1qyq6Ls52SUvu6HqA0mthRKbQTmN7NsjTIebFTbmii5hKdzS4-1uyjJQ/s320/IMG_0640.JPG" width="320" /></a></div>
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I had tried out Aparna's version of broa adapted from <a href="http://www.kingarthurflour.com/recipes/broa-recipe">KAF site</a> last month itself for <a href="http://www.mydiversekitchen.com/category/we-knead-to-bake">We Knead to Bake</a>. I had used Makai ka aatta / Maize Flour available in India. But thanks to exams, couldn't post it till today. I am forcing myself to post it today when I took a break from exam and mommy duties else I will forget my blog itself.. As usual I have halved the recipe and baked a beautiful bread.</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Ingredients:</b></span></div>
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Maize Flour/ Makai ka aatta: 1/2 cup</div>
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Boiling hot water: 6 tbsp</div>
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Warm milk: 4-6 tbsp</div>
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Instant Yeast: 1 tsp</div>
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All Purpose Flour: 1.1/4 cup + more for dusting </div>
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Salt: 1/2 tsp</div>
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Honey: 1 1/2 tsp</div>
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Olive Oil: 1 1/2 tsp</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation:</b></span></div>
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Put cornmeal in a bowl and add hot water to it.Mix together with a fork and then add 4 tbsp of milk. Mix everything to get a paste adding more milk if needed. Let it sit until it cools a bit.</div>
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To this add the remaining ingredients and knead together to form a smooth and slightly sticky dough. Mine was not sticky -- just very lightly sticky..</div>
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Place the dough in an oiled bowl, turning it once to coat well. Cover loosely and let it sit until it turns puffy and risen for abut 1-1.5 hrs.</div>
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Turn out the dough onto a dustled counter and shape it into a round ball after kneading it lightly for few times. </div>
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Place the ball onto a lined/greased baking sheet and let it sit under a loose plastic wrap or kitchen towel for an hour or so until it becomes more puffy.</div>
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Just before baking, you can optionally make 3-4 slashes about 1/4" deep on the top of the dough. Spritz the top lightly with water and bake in a preheated oven at 230C/ 450F for about 10 minutes. After which reduce the temperature to 200C/400F and continue baking for another 15-20 minutes until the top is golden brown.</div>
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Take out. Cool. slice and serve with soups preferably..</div>
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A healthy bread which is yellow in colour thanks to the corn flour /maize flour. You can replace half of the all purpose flour with wheat flour which will make it more denser or heavy.</div>
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Lets see how Aparna did her <a href="http://www.mydiversekitchen.com/we-knead-to-bake-36-broa-de-milho-portuguese-corn-bread-recipe">broa.</a></div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-42907708788078418062016-03-01T18:23:00.000+05:302016-03-01T18:24:04.491+05:30Goli Vada Pav | India's Vada Pav No. 1<div dir="ltr" style="text-align: left;" trbidi="on">
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Fast Food is something we associate with videshi or foreign cuisine, something not related to Indian cuisine. Generally we feel these are the best and a matter of prestige even though we have tough time accepting the taste of these unhealthy items despite their attempts at Indian variations.<br />
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But have we ever thought of an Indian snack or food being provided as fast food? This concept has been brought to reality by <b><i><span style="font-family: "georgia" , "times new roman" , serif;">Goli Vada Pav</span></i></b> - <i><b>Indias leading ethnic fast food brand</b></i>.<br />
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Our quest for different tastes and flavours allow us to enjoy both road side chaats and upscale franchisee driven fast food.We enjoy both and try to be modern as well as traditional. We never think of combining the concept and try to have an ethnic food as a big chain with franchisees across the states and even in small towns. This was made true by Venkatesh Iyer and Shivdas Menon who had the crazy idea of making vada pav the talk of the nation.<br />
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A simple spiced potato fritter sandwiched between two pav bread slices and served with green chillies or spicy chutney is a popular street food of Mumbai. Now for this simple snack to become a talk of nation or in filmy terms - a pimple faced , pig tail wearing spectacled just out of school girl to become the glamourous heroine was not so simple. Ofcourse this took little time since 2004 when the first Goli store came up in Mumbai. The makeover of a street side food to gourmet delight at the same time keeping an eye on the authenticity, hygiene and variety is definitely a story worth knowing. Giving tough competition to foreign brands in fast foods, Goli is one of the top ethnic food chains in India with its 350+ franchisees across India--. a true "<span style="font-family: "georgia" , "times new roman" , serif;"><b>Make in India</b></span>" brand.<br />
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I have not tasted a Mumbaiya vada pav from chowpatty. But I have heard friends vouching for a Goli vada pav. I had my first taste of Goli when it opened in my apartment complex. I had my first taste of Goli vada pav when it opened in my apartment complex. Since then I visit it off and on. Though I am not a fan of the classic vada pav, I pretty much like everything else. Whenever they introduce new things I make sure I try it . Its also good to see the friendly and professional approach in customer handling and service.And a sizeable<br />
variety of vada pavs to choose from. The menu boasts of original Mumbaiya or classic vada pav, Schezwan vada pav, makai palak etc along with cheese fingers, saabudana vadas, and varieties of kulfis and juices to choose from especially during summer. They have also introduced a lunch dabba for the office goers and also party combos for small to big parties.Topped with mayo or white butter and served with fried spicy green chillies, the meal is very satisfying. My favourite till date has been a spinach corn (makai palak) vada pav. Till date ie.. till I tried the new Paneer Surprise.<br />
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Goli has come out with few new additions to the menu like Maharaja Vada Pav, Paneer Surprise etc each one better than the other.Maharaja vada pav as the name says is a bigger size veggie vada between pav along with dollops of mayo. Whereas the paneer surprise has square pavs stuffed with crumbed and fried paneer squares spiced to perfection.Yum.. its heaven.<br />
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<b>Why am I telling you all this? The vada pav sells itself..</b><br />
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Goto a Goli store and check out.. try to find your own flavour. There a Goli store in every locality and a Goli vada pav for every one. The taste is standardised across all the franchisees as the vadas or patties are shipped frozen from a central manufacturing facility. These are freshly fried based on orders and have a shelf life of around 9 months.The company ships the patties every 2-3 days to all the franchise stores.<br />
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That I feel is good as the taste, hygiene and quality can be controlled. But from a customer point of view, its inconvenient. I have seen the Goli store in my complex closed from several days and even weeks as the patties had gotten over and several customers disappointedly turning back. I do hope it was just a teething trouble with every new store and that the management will look into this issue.<br />
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Do check out the <a href="https://www.golivadapav.com/">Goli website</a> and also read the <a href="http://yourstory.com/2014/06/goli-vadapav/">Goli story</a>.<br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Goli + Vada Pav + Chai = Awesomeness</b></span></div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-27537168588101104652016-02-20T09:28:00.000+05:302016-02-20T09:28:32.477+05:30ANZAC Biscuits | Oats Goodness<div dir="ltr" style="text-align: left;" trbidi="on">
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After posting a War time cake I think its apt to post another war time goodness.. ANZAC cookies or Biscuits. The Australian New Zealand Army Corps were the First World War (1914-18) Army corps and formed in Egypt in 1915. They were used in the Battle of Gallipoli and were finally disbanded on 1916. Well coming to interesting stories, its said that the mothers or in general families of the soldiers used to mail them cookies or biscuits which were sturdy and egg free and basically traveled and kept well. These cookies are known as <a href="https://en.wikipedia.org/wiki/Anzac_biscuit">ANZAC cookies</a> or Biscuits.</div>
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ANZAC cookies are made with oats, flour, dessicated coconut, butter, sugar, golden syrup/dark corn syrup and boiling water.I selected the recipe from KingArthurFlour site. The recipe was quick and easy and out came chewy-crispy,buttery coconutty cookies . I have followed the recipe to the 'T' and the only change I made was double the dark corn syrup/golden syrup.<br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Ingredients:</b></span><br />
Whole Grain Oats: 1 cup<br />
All Purpose Flour: 1 cup<br />
Granulated Sugar: 3/4 cup<br />
Salt: 1/8 tsp<br />
Shredded sweetened /unsweetened coconut flakes: 3/4 cup<br />
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Salted Butter: 1/2 cup (8 tbsp / 100gm)<br />
Dark Corn Syrup /Golden Syrup: 4 tbsp<br />
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Boiling Water: 2 tbsp<br />
Baking Soda: 1.5 tsp<br />
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<b><span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Preparation:</span></b><br />
In a big bowl mix together, oats, flour, sugar, salt and coconut flakes.<br />
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In a small bowl, melt butter and syrup together till it bubbles. Keep aside.<br />
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In another bowl, add baking soda to boiling water and then mix in the butter syrup.<br />
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Add the mix to the dry mix and stir well until it all comes together. You will be getting a moist lightly sticky mass and not a concise dough.<br />
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Scoop tablespoonful of dough and with greased hands shape it into rounds and place it on a greased/lined working sheet. These cookies might spread and so keep these atleast an inch apart from each other.<br />
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Bake in a preheated oven at 350F/ 175C for 13-15 minutes until the top is golden brown.<br />
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Take out and let these cool in the baking sheet itself on a wire rack. This hardens them and turns them crunchy.<br />
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Serve anytime.Chewy- crunchy and oaty and buttery and coconutty.A perfect tiffin box snack. Make more and share with friends or have all by yourself.<br />
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-46326732710916795412016-02-14T10:03:00.001+05:302016-02-14T10:10:46.842+05:301940's Chocolate Cake | Valentine Special<div dir="ltr" style="text-align: left;" trbidi="on">
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Today being Valentines Day and red roses and heart shapes everywhere, I thought I too would contribute a little with a chocolate cake I had bookmarked for the occasion. Now whats in a chocolate cake ? Its a 1940s Wartime Chocolate Cake when there were restrictions imposed on the use of milk, eggs, butter etc as most of the countries were involved in war and it was tough to procure items. </div>
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But necessity being the mother of inventions, goodtimes were celebrated with a chocolate cake that was eggless and dairy free.. in other worlds perfectly Vegan. And also a one pot chocolate cake. I had adapted a healthier version from <a href="http://www.canolainfo.org/">CanolaInfo</a> made with canola oil and whole wheat flour which can be enjoyed guilt free with your loved ones..</div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b><i>Ingredients:</i></b></span></div>
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Whole Wheat Flour: 3/4 cup</div>
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All Purpose Flour: 3/4 cup</div>
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Granulated Sugar: 1 cup</div>
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Cocoa Powder: 1/3 cup (5 tbsp + 1 tsp) I went for heaped 3 tbsp</div>
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Baking Soda: 1 tsp</div>
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Salt: 1/2 tsp</div>
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Canola Oil: 1/3 cup</div>
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Vanilla Extract: 1tsp</div>
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Cold Water: 1 cup (250ml)</div>
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Cider Vinegar: 1 tbsp</div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b><i>Preparation:</i></b></span></div>
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In a round baking pan, whisk together the flours, sugar,cocoa, soda and salt.</div>
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Make a well in the center and pour in oil and vanilla .</div>
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In a small measuring cup combine water and vinegar.</div>
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Pour this over the flour mix and stir well to blend all the ingredients.</div>
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Bake in a preheated oven at 180C/350F for about 30-35 minutes, until the cake is set and a toothpick inserted into the center comes out clean.</div>
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Take out and let it cool in the pan itself on a wirerack. Unmold and place it in a cake table or dessert plate after garnishing with confectioners sugar</div>
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Slice and Serve to your loved ones...<br />
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A simple one pot cake which is butter free, egg free and healthy with the addition of whole wheat flour and canola oil. Its a quick mix cake and one bowl too. By the time the oven is preheating, mix the ingredients and under 40 minutes yum... enjoy your slice of chocolate heaven.<br />
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Slighlty crumbly and moist and sweetened just right for your Valentine..<br />
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-71304733868539960502016-02-10T19:14:00.000+05:302016-02-10T19:14:21.782+05:30Coconut Raisin Bread | Tea Time Snack<div dir="ltr" style="text-align: left;" trbidi="on">
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I am always looking for tea time snacks.If it involves baking then I need to plan it beforehand . This planning bit actually puts me off a bit. These days the oven is getting a well needed rest and though my hands itch to use it something else comes up and baking takes the backseat again. Though ofcourse tea time snacks are a must. and usually deepfrying gets the priority during winters. I love fried items and come winter I use it as an excuse for deepfrying. But these days thanks to majority opinion at home fritters and other fried stuff were vetoed out and I was again on a lookout for tea time snacks.</div>
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I had bookmarked this recipe long time back and was under the impression that it will take time, but it was quicker than I thought though of course it was quickest to disappear from the table.I had adapted the recipe from <a href="http://gourmettable.in/recipe/coconut-and-raisin-bread/">GourmetTable</a>. It was designed on the lines of sweet coconut Goan poi bread or a sweeter version of populist bread 'pav'.</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Ingredients:</b></span></div>
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All Purpose Flour: 225gms or 1.5 cups + </div>
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Instant yeast: 1 tsp</div>
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Sugar: 1.5-2 tbsp</div>
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Salted Butter: 2 tsp at room temperature</div>
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Dessicated/Fresh coconut: 1/2 cup </div>
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Cardamom powdere: 1/2 tsp</div>
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Raisins: 1/4 cup</div>
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Milk: 1 cup lukewarm</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation: </b></span></div>
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Place the yeast and sugar in a small bowl and pour in the milk over it. stir it once and leave in a warm spot for 10-15 minutes until frothy.</div>
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I would suggest half the quantity of milk to be added to yeast keep the rest aside to add as and when needed. I went as per the recipe and had to add additional 3/4 - 1 cup of flour which reduced the sweetness slightly. </div>
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Mix together butter and powdered cardamom and keep aside.</div>
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Place flour in a large mixing bowl. Add the yeast mixture and knead until the dough comes together.Add more milk/flour if needed.</div>
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Turn out the dough onto a clean counter and knead in stretching motions pulling with one hand and pushing with the other for around 5 minutes until you get soft dough.</div>
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Incorporate the butter cardamom mix and knead again. Work in all the butter into the ough and knead until you get a soft pliable dough. </div>
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Shape into a ball and place in a bowl and let it sit until doubled in volume ,covered with a plastic wrap for about 20 minutes or more.</div>
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Punch the dough to release the air.Flatten the dough on the counter and sprinkle coconut and raisins. </div>
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Fold over a couple of times and knead the doungh lighlty until the coconut and raisins are well incorporated.</div>
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Shape into a ball and place in a lined /floured baking tray. Make shallow incisions on the dough using a sharp knife to allow air to escape. Sprinkle flour over the loaves and leave it to rest uncovered for another 20 minutes or more until doubled.</div>
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Bake in a preheated oven at 200F for about 20-30 minutes,unitl brown. Cool completely before slicing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyAvf4vCWSGoUD5cPkQcNI5cd7P0qUzodqV3FhRt80BvYIAecIn-ENfcufo06YgROBzBei6BFYg_6Bv-VqCHg8Ihm8gBjEM3HqNxfqvSqxi2D13_aCkuUJ2I1uIiLzCvolUmPeDt_zvVe/s1600/IMG_0500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyAvf4vCWSGoUD5cPkQcNI5cd7P0qUzodqV3FhRt80BvYIAecIn-ENfcufo06YgROBzBei6BFYg_6Bv-VqCHg8Ihm8gBjEM3HqNxfqvSqxi2D13_aCkuUJ2I1uIiLzCvolUmPeDt_zvVe/s400/IMG_0500.JPG" width="400" /></a></div>
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A bread similar to sandwich loaf. The coconut and raisins add to the flavour and make it definitely gourmet.Its perfect as a tea time treat and the taste increases the next day as per the author. But mine was over the same day itself.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJFB-qZflVLnVj4HiRvEoQzpHtGxYkluL2683lI-CAQ43wRvckY9kzRvfjKsS9Pxc1kjRCGsag9Nwy5xyKQUqMVKnb91nqHIc49lK3WHzyMJ_m_RJVr78kymrvfwNvfqUPCHgwGYa1xwoA/s1600/CcntRaisinBrd1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJFB-qZflVLnVj4HiRvEoQzpHtGxYkluL2683lI-CAQ43wRvckY9kzRvfjKsS9Pxc1kjRCGsag9Nwy5xyKQUqMVKnb91nqHIc49lK3WHzyMJ_m_RJVr78kymrvfwNvfqUPCHgwGYa1xwoA/s320/CcntRaisinBrd1.jpg" width="320" /></a></div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-8217123100395634212016-02-03T20:47:00.001+05:302016-02-03T20:47:30.603+05:30Spiced Yam Soup | GoodBye Winter<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="text-align: justify;">Some of you might not have heard or tried this vegetable -yam aka elephant yam, chenai/chena suran, khamalu, chapri alu and also karunai kilangu in someparts of TamilNadu. This is a tuber which comes in different varieties an colours in different continents and most of them edible to eat and is starchy and has good levels of potassium, manganese, thiamine and dietary fiber while being low in sodium and saturated fat. </span><br />
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At the same time I have heard that vegetables like pumpkin and yam is not good if arthritis runs in your family. But still it is a vegetable that can be turned into a snack or curry or even cake if you check out this page on Wiki.</div>
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Yam has been a part of my regular routine cooking and yes I enjoyed it in different forms even tikkis Chettinad Style. During Onam in Kerala, chena/yam plays an important role being a part of aviyal, kaalan,thoran,fritters etc and these days I have heard of payasam or kheer as well.It is cultivated all year round, but actual season is November mid -December. The traditional dish of "Thiruvathira Puzzhukku" made on "Thiuruvathira Day" where they celebrate Lord Shiva's Birthday has yam and other seasonal tubers taking centrestage and offcourse the tubers play their role excellently. </div>
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I have loved yam in various ways but have never tried/ made a soup out of it. So I decided to try out the yam soup with fennel seeds from Chef Vikas Khanna's <a href="http://www.amazon.in/gp/product/9384052248?keywords=hymns%20for%20the%20soil&qid=1454512386&ref_=sr_1_1&sr=8-1">Hymns from the soil</a>. I loved the soup and it was easy to make as well. I have definitely become a fan of Chef Khanna. </div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Ingredients:</b></span></div>
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Oil: 1 tbsp + 1 tbsp</div>
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Onion: 1 medium sized finely chopped</div>
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Fresh Ginger: 1" pieces peeled and chopped/minced</div>
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Garlic: 2 cloves peeled and minced/chopped</div>
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Powdered Cumin : 1 tsp</div>
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Turmeric: 1/2 tsp</div>
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Fennel Seeds: 1tbsp</div>
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Chilli Powder: 1/2 tsp + 1-1.5 tsp or as per taste</div>
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Green Chili: 1 coarsely chopped</div>
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Yam/Chenai: 1 pound or 1/2 kg or 2.5-3 cups peeled and cut into small pieces</div>
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Vegetable Stock: 3 cups</div>
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Cream: 1/2-1 cup</div>
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Cilantro: for garnishing</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation:</b></span></div>
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Heat 1 tbsp of oil in a deep pan and saute onion,ginger and garlic until soft and the raw smell goes for about 3-4 minutes.</div>
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Add in cumin, turmeric, fennel seeds, green chilli, 1/2 tsp of chilli powder,salt and yams and cook for few minutes until the flavours and blended. Pour in the stock and bring to boil. Reduce the heat to low and let it simmer under cover until the yam is cooked through for about 20 minutes. If you are doubltful about the time, feel free to cook it in the pressure cooker for 2 whistles atleast.</div>
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Remove from heat and let it cool a bit. Stir in the cream and blend the mixture to a fine puree in batches if needed.</div>
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Meanwhile in a small pan, heat the remaining 1-1.5 tsp of oil. Remove from heat and stir in the reminder of chilli powder as per taste.</div>
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Congratulations, you have made a chili oil which can be used as a garnish not just for this soup but for whatever dishes you like.</div>
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Ladle the soup in bowls, drizzle chili oil and also sprigs of fresh cilantro/coriander. Enjoy the chili night with a warm filling bowl of yam soup thinking what else you can turn the yam into.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQsroNQaS1KU_15CF58U3XuwzHZ6FkEMarydh_F60GoVDMwZT_Q0XLGvmAZKssDKm22jzz_cq-ZZQ5UABsb-e-nI9WwblMS3sg_zbxkALGfCd_f_1pikydRBKtloW6sPZEC3qYhcdzuJa/s1600/IMG_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQsroNQaS1KU_15CF58U3XuwzHZ6FkEMarydh_F60GoVDMwZT_Q0XLGvmAZKssDKm22jzz_cq-ZZQ5UABsb-e-nI9WwblMS3sg_zbxkALGfCd_f_1pikydRBKtloW6sPZEC3qYhcdzuJa/s400/IMG_0006.JPG" width="400" /></a></div>
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An easy to make gourmet soup made from a rustic or country vegetable. Never thought I would enjoy the combo of yam with fennel seeds. Try the recipe and enjoy.</div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-69638236717337803862016-01-30T20:03:00.001+05:302016-01-30T20:03:05.031+05:30Krendel - Ukrainian/Russian Fruit Filled Pretzel Shaped Festive Bread | We Knead to Bake #34<div dir="ltr" style="text-align: left;" trbidi="on">
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This post was supposed to be up last month as it was a Christmas Bread. But as usual it got postponed and I thought I should definitely post this month atleast as it was a very tasty and really festive bread. Festivals definitely put us in a happy space. Time somehow flies and with all the aromas surrounding us we get too carried away. This is one such bread that lifts the mood and definitely makes the day festive and gourmet. The warm spice baked aroma coming out of the oven fills the house and you just can't wait to dig in. </div>
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Krendel is a pretzel shaped Russian/Ukrainian fruit filled Christmas bread. It is supposed to be of German origin and has a filling of fresh apples and a spiced jam of apricots, prunes and other dry fruits. As usual I halved the recipe and the recipe turned out wonderful. I was in a hurry that I could not click better pics. Serves me right as I need to control myself rather than jumping on the dish as the aroma from the oven were heavenly. Self control is not my virtue but it definitely helps in getting better pics.</div>
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Instant yeast: 1 tsp<br />
Honey: 1 tbsp<br />
Cream :2 tbsp<br />
Lukewarm milk: 4 tbsp<br />
Soft Butter: 2 tbsp<br />
Egg: 1/2 (3/4 pkd tsp of Ener G + 2 tbsp of water)<br />
Vanilla: 3/4 tsp<br />
Salt: 1/4 tsp<br />
All Purpose Flour: 1 cup &6 tbsp to 1 cup &10 tbsp<br />
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">Filling:</span></i></b><br />
Applejuice: 1/2 cup<br />
LArge apples: 1 peeled and chopped<br />
Dried figs: 8 tsp finely choppped<br />
Dried apricots: 8 tsp<br />
Chopped Prunes: 1/3 cup<br />
Butter: 2 tsp<br />
Sugar: 1.5 tsp<br />
Chai masala: 1/4 tsp<br />
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Soft butter: 1 tbsp<br />
Sugar: 1 tbsp<br />
Cinnamon: 1/4 tsp<br />
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2 tsp butter<br />
Hotwater: 2 tsp<br />
Icing sugar: 6-8 tbsp<br />
Grated lemon zest: 1/8 tsp<br />
Sliced almonds: 2 tbsp<br />
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<i><b><span style="font-family: Georgia, Times New Roman, serif;">Can be avoided. Dust with just icing sugar instead of glze</span></b></i><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation: </b></span><br />
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">Dough:</span></i></b><br />
Put all the ingredients of the dough including 1 cup and 6 tbsp of flour in the processor bowl and knead to get a soft, smooth and elastic dough which is little sticky adding additional flour if needed<br />
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Shape into a ball and place it in a well oiled bowl turning once to coat and let it sit covered loosely until doubled in volume around 1.5 hours.<br />
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Put all ingredients except chai masala in a large sauce pan, bring to boil and then reduce and let it simmer uncovered, stirring occasionally till it reaches a pulpy consistency. Transfer to a bowl and let it cool completely.</div>
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Deflate the risen dough and turn it out onto a lightly dusted counter. Roll it out into a medium thick rectangle. Brush soft butter all over the dough within 1" of edges. Mix together cinnamon and sugar and sprinkle uniformly over the butter. Spread the filling over and roll up the rectangle jelly roll style as tightly as possible from the longer side. Seal the seam well and pinch together the ends to prevent the filling from falling out.</div>
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Place the dough seam side down on a lined /greased baking sheet. Shape it into a pretzel pinching the ends to the sides or tucking them under.</div>
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Loosely cover and let it rise for around 30-45 minutes until puffy. Meanwhile preheat the oven to 350F/180C.</div>
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Bake the krendel for about 40-45 minutes until golden brown at the top. Take out and let it cool on a wire rack.</div>
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If using glaze mix the ingredients for it and brush over the krendel. Else just dust the krendel with confectioners/icing sugar and slice and serve.</div>
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Perfect festive treat. It can be consumed anytime including midnight . Its a simple bread made festive with the filling. </div>
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Lets see who all baked the Krendel with us and hop over to <a href="http://www.mydiversekitchen.com/2015/12/we-knead-to-bake-34-krendel-pretzel.html">Aparna's</a>.</div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-56698489890456813682016-01-15T19:22:00.003+05:302016-01-15T19:22:38.066+05:30Sweet Rice Pudding | Happy 2016/ Makar Sankranthi/ Pongal<div dir="ltr" style="text-align: left;" trbidi="on">
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Makar Sankranthi/ Pongal is being celebrated today in several states across India. Makar Sankranthi marks the start of the journey of the Sun northwards or "Uttarayan" or when the sun enters the 10th house of Makar or Capricorn. Basically a harvest festival, it indicates the arrival of spring in India and falls usually with Jan 13-15. In South India it is celebrated as Pongal which almost a week long festival. </div>
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Christmas came, New Year came and it started on a good or rather musical note. After travelling, after working after lazing around, I thought atleast now I should start blogging for the year. Today Makar Sankranthi/ Pongal being celebrated in some parts of India I thought I should start with a simple healthy traditional and also different dish. </div>
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Now Pongal is a festival celebrated worldwide by all Tamilians. Each region and sometimes each family have their own recipe with slight adjustments and adaptations. This time I thought I could try a slightly different Sri Lankan Tamil version adapted from here. Its easy, healthy and vegan too if you avoid the drizzling of ghee while serving</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Ingredients:</b></span></div>
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Raw rice/ white rice/sona masuri : around 1 cup</div>
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Moong Dal / Split yellow gram: 1/4 cup</div>
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Jaggery: grated around 2-3 cups made into a syrup(adjust as per taste)</div>
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Clove powder: 1/2 tsp</div>
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Coconut Milk: 1/4 -1/2 cup medium thick</div>
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Raisins/ dried prunes/currants: handful</div>
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Cashew nuts: handful </div>
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Ghee (optional) : for roasting the nusts and raisins and also drizzling on top.</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation:</b></span></div>
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Dry roast the moong dal lightly in a pan until the raw smell goes and it starts browning. Add it to rice.</div>
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Cook together rice,roasted dal and clove powder in enough water until its done. I prefer my pongal slightly mushy or overcooked but its your choice.</div>
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Add jaggery syrup to this mixture and continue cooking, stirring in between so that it doesn't burn. Do the taste test and add more jaggery syrup incase you want it to be more sweet. </div>
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Add in the coconut milk and continue cooking for few more minutes on low heat. Once it thickens or reaches your consistency then remove from heat.</div>
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Serve warm in bowls as a dessert garnished optionally with ghee roasted nuts and raisins.</div>
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The measurements are guesstimates and feel free to change as per your needs. Pongal is usually made with cow's milk and cardamom powder and I just twisted it to make a defferent yet same Lankan one which is vegan if you close your eyes to the garnishes. </div>
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Hope you'll enjoy the dish as much as you enjoy the festival.</div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-60860400484908194812015-12-20T18:45:00.000+05:302015-12-20T18:45:34.487+05:30Vánocka - Czech Christmas Bread | Baking Partners Dec'15<div dir="ltr" style="text-align: left;" trbidi="on">
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Now that Christmas is just a few days away it makes sense to post the festive bakes one by one. Especially the christmas festive bread. This time <a href="http://zestysouthindiankitchen.com/">Swathi</a> has chosen a Christmas bread from Czech Republic- Vánocka (va-nawtch-kah) for <a href="http://zestysouthindiankitchen.com/baking-partners">Baking Partners</a> A Simple sugary brioche type bread but rich with eggs. Now thats where my adaption skills work. I had earlier trid brioche without eggs and it had come out fine. So here too I replaced the egg yolks in the recipe with EnerG egg replacer. Now as per Swathi its like a " curry without salt" but still the bread turned out perfect. As usual I halved the recipe and read it below..<br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Ingredients:</b></span><br />
All Purpose Flour: 2 cups<br />
Salt: 1/8 tsp<br />
Sugar: 3.25 tbsp<br />
Instant Yeast: 2 tsp<br />
Lemon zest: 1/2 a lemon<br />
Grated Nutmeg: 1/2 tsp<br />
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Vanilla :1/2 tsp<br />
Lukewarm milk: 1/2 cup (100ml)<br />
Butter: 4 tbsp melted<br />
Egg Yolk: 1 (1.5 pkd tsp of Ener G + 1 tbsp of water)<br />
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Raisins: 1/4 cup<br />
Peeled almonds: 8 tsp<br />
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Egg wash: 1 egg + 1 tbsp of water<br />
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In a big bowl, mix together flour,salt,sugar, yeast, nutmeg and lemon zest. Add in the vanilla, butter, milk and egg yolk in the well in the middle and start stirring with a spoon mixing into the surrounding flour. Once the dough becomes too stiff for a spoon, begin t knead it with onehand trying to incorporate tje remaining flour. If the dough is too dry/crumbly, add in 2-3 tbsps of milk.</div>
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Turn the dough into to a counter and knead for another 10 minutes prying apart the dough with the lower part of your palms, fold in half and twist and repeat this till you get a smooth soft dough.</div>
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Transfer the dough to a lightly greased pan and let it sit in a warm place until it doubles in volume. Meanwhile heat water in a bowl and add raisins. Let it boil until it plumps up. Drain on a kitchen towel and set aside.</div>
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Transfer the dough on to a lightly dusted surface and place the raisins on top if it. Try to incorporate the raisins into the dough while kneading.</div>
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Divide the dough into 9 equal parts and roll out each about 15cm long cylinder.Take the first 4 cylinders and lay them next to each other .</div>
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Join at one end and then bring the first one at extreme left over the third one. And bring the fourth one at extreme right over the top of second one. Now the earlier frst one has become 4th and the previous 4th has become 1st. Repeat the steps 1 over 3 and 4 over 2 and join the ends to get a beautiful 4 stranded braid, Keep it aside.</div>
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Take the next 3 strands and make a three braided dough and keep it aside.</div>
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Make a 2 stranded braid with the remaining two.</div>
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Place the 4 braided piece on a lined baking sheet and bake a slight depression in the middle so it can hold the other two braids. Place the three braid bread ontop of this followed by the two braided. If there are loose ends try to tuck underneath the entire bread.<br />
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Stick almonds on the sides -either sliced or whole peeled. Then stick toothpicks in between so that it doesn't flip during baking.<br />
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Preheat the oven to 350F /175C while the dough is resting - which should not be more than 30 mnts. Brush the bread with egg wash or milk/butter and bake for about 38-42 minutes making sure the top doesn't brown too much.. in which case cover it with a foil.<br />
After removing from the oven sprinkle with powdered sugar /glaze and let it cool completely.Slice into pieces and serves.<br />
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An excellent raisin bread. The aroma of sugar and raisin definitley gives a festive feel.The original recipe adapted from <a href="https://www.kucharkaprodceru.cz/jak-se-plete-vanocka-recept/">here</a> and which came from Swathi sugested baking time of 38 minutes, but my eggless version definitely took few extra minutes as I have seen in some of the egg replacer preparations. I suppose this is because the egg replacer powder is made up of different plant based startces which take longer time to cook.<br />
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Lets see who all baked Vánocka for Christmas. Hope over to <a href="http://zestysouthindiankitchen.com/2015/12/vanocka-a-christmas-bread.html">Swathi's</a></div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-62020391500319788592015-12-10T19:27:00.004+05:302015-12-11T13:06:39.993+05:30Healthy Cooking with Canola Oil | Healthy New Year 2016<div dir="ltr" style="text-align: left;" trbidi="on">
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These days people are becoming aware of more and more about eating healthy and eating right. But are you sure you are actually eating right? Ofcourse you are substituting butter ,ghee and shortening with oil but is the oil right? </div>
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How about reusing oil?You have also heard conflicting opinions about the reuse of frying oil.. Some say you can't reuse the oil used for frying? But others say you can? Whos is right? And Why? </div>
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What is smoking point and how is it different for different oil and how it affects health?</div>
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If you have all these doubts then please read on..</div>
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I had the opportunity to attend a cook off event by <b><i>Canola council of Canada</i></b>. The event conducted to create an awareness of canola oil showcased culinary delights from <b><span style="color: red;">Chef Surjan Singh (a.k.a Chef Jolly)</span></b>, <i><b>director F&B, Marriott Hotels</b></i> at <b>Spice Terrace, <i>JW Marriott, Bengaluru</i></b> on December 3,2015.<br />
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Canola oil is one of the friendliest and versatile cooking oils which can be used for all types of cooking.This can be vouched by yours truly who has used it while in US. Its the commonly used cooking medium in US and Canada from where it originated.</div>
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<span style="color: #cc0000;"><b>Bruce Jowett</b>, <i><b>VP, Market Development of Canola Council of Canada</b></i> </span>spoke about the origin of the oil, how it got its name and the intention to create a world wide awareness on Canola oil. </div>
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Canola oil comes from canola seeds , a variation of rapeseed. Rape seeds contain around 45% of erucic acid whereas as per standards lesser percentage is needed in food or cooking oil. So in short the rape seeds are modified to obtain the canola seeds from which the canola oil (<u>Can</u>ada <u>O</u>il <u>L</u>ess <u>A</u>cid) is obtained.The canola oil so obtained has just under 2% acid and gives 45% of oil per seed. </div>
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So roughly 1kg canola seeds gives approx 450mls of oil which is quite good..</div>
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As for flavour, the oil is neutral in taste and blends into the dish without giving a distinct taste or flavour unlike certain oils. It is an excellent supporting actor especially when you want to showcase the ingredients you cook with and not the medium. This can be vouched for by me as I have used canola while baking and even regular routine Indian cooking.</div>
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That means you can use it in cooking , baking and deep frying as well. Wait did you hear deep fry? </div>
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YES!<br />
What about the smoking point? Can we reuse the oil after frying? Read on...</div>
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Smoking point is the temperature at which the oil gets separated into fats and other contents and usually oils like rice bran, soybean, coconut oil etc reach this point/temperature very quickly. We can see this when smoke starts coming out of the oil pan. They simply get separated into several compounds which do not take heat well and some are not needed in food at all. We commonly say that they have low smoking point.Such oils are not suitable for deep frying.<br />
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The smoking point of canola is 242Deg Celsius and deepfrying temperature is 190°C. So the oil never reaches its smoking point and can be reused later for whatever dish you want. </div>
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All these facts was demoed by Chef Jolly who served a simple spinach stirfry on top of mini missi roti rounds as excellent canapes. The stirfry was very simple with no masalas for taste giving but was perfect as a starter.</div>
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Also demoed were the pickled dal stuffed into bhavnagari chillies which were deep fried to perfection and this also verified the facts on smoking point of canola. The oil blends in perfectly with any of the ingredients making sure the ingredient is star in whole. </div>
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This was asserted by Chef Jolly's new signature dish Phool Tikki - broccoli florets marinated in spices, canola and little cheese and grilled to perfection. The taste of star broccoli brought to front by the supporting actor canola which literally made us all stop talking and simply eat ,eat and eat....</div>
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Other facts that make Canola a star performer</div>
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<li><b><span style="color: #990000; font-family: Courier New, Courier, monospace;">Its high in mono and poly unsaturated fats</span></b></li>
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<li><b><span style="color: #990000; font-family: Courier New, Courier, monospace;">High in plant based Omega 3 fat</span></b></li>
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<li><b><span style="color: #990000; font-family: Courier New, Courier, monospace;">Lowest in saturated fats 7% - which is less than that of ricebran oil (25%), Sunflower Oil (12%), ground nut (19%) and olive and even soybean (12% each) oils</span></b></li>
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<li><b><span style="color: #990000; font-family: Courier New, Courier, monospace;">Its free of transfats</span></b></li>
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<li><b><span style="color: #990000; font-family: Courier New, Courier, monospace;">Reduces the risk of heart diseases when used in place of butter.. 1.5 Tbsp a day keeps the cardiologist at bay</span></b></li>
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<span style="text-align: justify;">As of now..</span><br />
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I have rarely seen canola in the local supermarkets. It is available only in certain upscale supermarkets and shops. Its perfectly suitable for Indian cooking and also makes them heart healthy. It is economically priced and will fit any budget too. 1 Litre of canola is roughly priced around Rs.130/- </div>
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Hope this post helps you to start thinking about canola and its advantages. Please visit the website <a href="http://canolainfo.org/">here</a> for more information.</div>
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More awareness about the oil helps to ensure its available even in local shops or kirana stores and helps take you the first step towards a healthy life this coming year 2016.<br />
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-70866782548328599962015-11-25T16:24:00.000+05:302015-11-25T16:24:01.549+05:30Spiced Pumpkin Rolls for Thanksgiving | We Knead to Bake # 33<div dir="ltr" style="text-align: left;" trbidi="on">
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Its autumn and season of apples and pumpkins. Thanksgiving which is celebrated on 26th November every year in the US makes full use of autumn produce - pumpkins, orange sweet potatoes, apples, cranberries etc. So its only apt that we decided to bake spiced pumpkin bread rolls to ring in autumn for <a href="http://www.mydiversekitchen.com/2007/10/we-knead-to-bake.html">We Knead to Bake</a> by <a href="http://www.mydiversekitchen.com/">Aparna</a>. Of course though pumpkin is available year round in India but still its the season of pumpkin and Jack O lanterns.The recipe adapted from <a href="http://www.beyondkimchee.com/pumpkin-dinner-rolls/">BeyondKimchee</a> is super simple and the bread made with and shaped like a pumpkin makes it gourmet. This makes it real special.</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Ingredients:</b></span></div>
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Warm Milk: 1/3 cup</div>
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Honey : 2 tbsp</div>
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Instant Yeast: 2 tsp</div>
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Pureed pumpkin: 8 tbsp</div>
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Melted Butter: 1.5 tbsp</div>
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Egg: 1 OR Ener G egg : 1.5 pkd tsp + 3 tbsp of Water</div>
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All Purpose Flour: 1.5 cups + 4 tbsp more</div>
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Cinnamon: 1/2 tsp</div>
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Ground Dry Ginger: 1 tsp</div>
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Allspice Powdered : 1/2 tsp</div>
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Salt: 1 tsp</div>
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<b><span style="font-family: Courier New, Courier, monospace; font-size: large;">Preparation:</span></b></div>
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In a bowl, add in warm milk. Add honey and yeast and mix well and leave aside for 5 minutes until it froths. </div>
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In a processor bowl, add in flour, salt and spice powders and blend well. Add in the yeast mix, pumpkin puree , melted butter and egg.</div>
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Knead well until you have asmooth elastic dough thats sticky but which pull away from the side of the bowl. You can add more flour if needed.</div>
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Turn it out onto a counter dusted with flour and knead with hand for another minute. Shape it into a big ball and place it in a greased bowl, turning around to coat well. </div>
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Loosely cover and let the dough rise for an hour or so until double in volume.</div>
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Gently deflate the dough on a dusted counter and divide it into 8-10 small but equal sized pieces. Shape each piece into a round ball. Flatten it slightly and then using sharp scissors make 8 cuts at equal distances from each other from the edge of the ball to the centre, leaving the centre uncut to resemble a flower.</div>
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Place these flowers on a lined/greased baking sheet and let these rise or puff up a bit for about 45 minutes or so.Poke a deep hole in the centre of the flowers to insert a "stem". Brush the flowers with milk or egg wash. Bake in a preheated oven at 180C for 15-20 minutes until golden brown. </div>
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Take out the rolls and brush with melted butter or honey for more shine. Cool and insert halved pecans into the hole for "stem". You can also use cloves, spring onion greens or celery stalks instead of pecans as stems.</div>
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A simple spiced healthy bread shaped like autumnal pumpkin. Firm crust and soft crumb. A regular sandwich bread which is made gourmet. The breads turns soft the next day. You can actually make it more spicier or more sweeter by altering the spices and adding more honey or sweetness.</div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-40299016406072437382015-11-21T19:24:00.000+05:302015-11-21T19:24:29.997+05:30Chilli Cheese Corn Bread | Baking Partners October '15<div dir="ltr" style="text-align: left;" trbidi="on">
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Diwali came and went in between rains. It was almost a wet Diwali but it was nice to simply sit and chat doing nothing. Though I made regular sweets I didn't touch my computer or look at my blog those days. Now that one festival is over, we can slowly think of cooking clicking and posting about another festival which we don not celebrate much ieThanksgiving. </div>
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I am more interested in experimenting with various festive dishes from other cuisines. This time Southern style corn bread was suggested by <a href="http://kichencorner.blogspot.com/">Suja of KitchenCorner</a> for <a href="http://zestysouthindiankitchen.com/baking-partners">Baking Partners by Swathi</a>. The recipe is adapted from <a href="http://www.amazon.com/Weight-Watchers-Light-Easy-Cookbook/dp/0848716264">Weight Watchers CookBook</a> and <a href="http://www.abebooks.com/book-search/isbn/0832606243/">1001 Great recipes around the world, Culinary Institute New York</a>. As usual I tried the eggless version replacing eggs with Ener G egg replacer and it came out right on time pretty good but read on...</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Ingredients:</b></span></div>
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Makai ka Aatta / Yellow Cornflour: 1.5 cups</div>
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All Purpose Flour: 1 cup</div>
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Baking Powder: 2 tsp</div>
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Salt: 1/4 tsp</div>
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Brown Sugar: 2 tbsp</div>
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Egg: 2 OR Ener G Egg: 1 tbsp pkd Powder whipped with 4-5 tbsp of water</div>
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Vegetable Oil: 4 tbsp</div>
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Buttermilk: 1 cup</div>
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Milk: 1/2 cup</div>
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Carrot grated/shredded: 1/3 cup (optional)</div>
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Green chillies : 1-2 minced</div>
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Corn: 1/2 cup</div>
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Cheddar cheese : 1 cup/shredded</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation: </b></span></div>
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Mix cornmeal, flour, baking powder, salt and sugar and set aside.</div>
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Beat in eggs and blend in oil,milk and buttermilk. Add in the dry flour mix and fold in the carrot,chillies, corn and cheese.</div>
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Pour in a greased 8" pan and bake in a preheated oven at 400F/ 200C for 25-30 minutes or until a toothpick inserted in the middle comes out clean. The bread will be light brown and crispy in the edges.If you have a skillet, heat in butter in it on a stovetop. And bake the bread in same skillet. </div>
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The bread looked perfect from outside. Its taste was yum but texture was something I was not happy with. It was not light fluffy texture. But slightly heavier/thicker I felt. Taste was excellent what with corn and carrot and chillies. But may be these made it thicker or pastier I felt. It was cooked perfectly, the tester in the middle had come out clean. </div>
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Normally when I replace eggs some baked dishes take more time. This time also I had anticipated it , but the bread was done in exactly 30 minutes and top started browning a bit more that I wanted and hence I had pulled it out. But I let it cool completely in the pan and before cutting it.Next time definitely I will be playing around with the temperature and different ingredients and spices. </div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-5637445596826168302015-11-05T19:17:00.000+05:302015-11-05T19:18:43.726+05:30Sweet Potato Peanut Bisque | Soup Saga Continues<div dir="ltr" style="text-align: left;" trbidi="on">
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Now that rains have decided to show up (better late than never!) , I thought I would post another soup or bisque. A bisque is a creamy and thick pureed soup made using seafood and these days even vegetables or fruit. Bisque is usually a term associated with seafood though the veggie ones are not behind in taste and wholesomeness.<br />
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This time I tried out another bisque made using sweetpotato and peanutbutter. I was searching for African recipes when I chanced upon <a href="http://www.eatingwell.com/recipes/sweet_potato_peanut_bisque.html">this recipe here</a> which sounded good and though sceptical I tried it out without much changes and found it very filling and warm.</div>
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<b><span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Ingredients:</span></b></div>
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Sweet Potato : around 3-4 cups chopped<br />
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Olive Oil: 2 tsp +<br />
Onion: 1 small chopped<br />
Garlic: 2 small cloves minced<br />
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Green Chillies: 1-2 medium size chopped<br />
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Fresh Ginger: 2 tsp minced<br />
Allspice: 1/2 tsp ground<br />
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Vegetable Stock/ Water: 1 cup +as needed<br />
Peanut Butter: 6-8 tbsp as per preference<br />
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Salt &Pepper: as per taste<br />
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<b><span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Preparation:</span></b><br />
Cook the sweetpotatoes either in steamer or microwave. You can even roast the sweetpotato and then chop it. Choose the sweetpotato accordingly to get roughly 3-4 cups.Peel and chop the sweet potatoes and keep aside.<br />
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Heat oil in a deep bowl and saute onion until its transparent and start to brown. Add in minced garlic and saute till raw smell goes. Then add in the green chillies, ginger, allspice and the tomato juice. Bring the mix to boil and let it cook for another 10 minutes on medium heat.<br />
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Add half of the cooked sweetpotato to the pot and continue cooking. Add the rest to a blender or food processer along with peanut butter and veg stock/water and puree until smooth. Add this puree to tho the soup pot and let it continue to simmer for few more minutes.<br />
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Adjust salt and pepper and other seasonings and serve warm optionally garnished.<br />
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A simple soup which is very filling. You can thin it down with more stock/water or even tomato juice as per taste.Peanut butter leaves a hint of taste in it and never overpowers. We get a mix of sweet potato and peanut flavour from the soup.Maybe you can add more peanut butter if you so prefer as per your taste.<br />
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The sweetpotato pieces added give something to chew or bite into. But its my opinion that you can actually puree the whole of the cooked sweet potato and add to the soup.The soup will be very thick though. Instead of peanut butter you can go with peanuts also though I am yet to try it.<br />
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-58901656726207970832015-11-02T22:08:00.002+05:302015-11-02T22:08:27.311+05:30Irish BarmBrack or Speckled Bread | We Knead to Bake #32<div dir="ltr" style="text-align: left;" trbidi="on">
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After spicy quiche, its time for sweet nutty fruity barmbrack. This month <a href="http://www.mydiversekitchen.com/">Aparna</a> had chosen Irish Barmbrack or speckled bread for the We Knead to bake challenge. A tasty sweet bread it turned out to be with the dry fruits soaked in "tea".</div>
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Thats true. Barmbrack or Bairin Breac or simply brack is a dry fruit bread where there the dry fruits are soaked in tea and then added to yeasted and spiced dough. It is actually a part of Irish Halloween tradition and a slice goes very well tea. You can enjoy it buttered or simply toasted or just warm from the oven.</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Ingredients:</b></span></div>
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Chopped dried fruits: 3/4 cup</div>
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Strong Black Tea: 1.5 cups</div>
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All Purpose Flour: 3.5- 4 cups + more for dusting</div>
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Instant Yeast: 2tsp</div>
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Granulated Sugar: 2/3 cup</div>
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Salt: 1/4 tsp</div>
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Ground Cinnamon: 1/2 tsp</div>
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Ground Ginger: 1/2 tsp</div>
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Powdered Allspice: 1/4 tsp</div>
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Soft Unsalted Butter: 1 tbsp or 30 gm </div>
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Egg: 1 or Ener G Egg: 1.5 pkd tsp of Ener G + 4 tbsp of water</div>
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Milk: 8-12 tbsp to make 1 cup of milky tea.</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation:</b></span></div>
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Soak the dry fruits in hot strong tea overnight or atleast 4 hours. When done, drain them but don't throw away the tea. To this tea add enough hot milk to make a cup.</div>
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In a bowl or processor, mix together the flour, yeast,sugar, salt and the spices. Add in soft butter and egg and whisk/beat well. </div>
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Add in the milky tea and knead together to get a slightly sticky dough. Add in enough flour and continue kneading to get an almost nonsticky dough. Transfer the dough onto a dusted counter and flatten it out.</div>
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Sprinkle the drained dried fruits and fold in half and fold once again. Basically you need to incorporate the plumped up dry fruits into the bread dough and ensure they are evenly dispersed.</div>
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Shape the dough into a ball and place in a greased container. </div>
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Let it rise covered with a plastic wrap until doubled in volume for almost 1.5 hours.</div>
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Gently knead the dough and divide into 2 portions. Shape into round balls and place on greased baking sheets or even loaf tins if using.</div>
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Let these rise for another hour or so until they puff up. Bake in a preheated oven at 180C for about 45 minutes until they are golden brown and done. Take out cool on a wire racks and then jump in.</div>
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Soft crumb with a firm crust. Sandwich bread texture except that here the crumb is sweeter and little crumbly.</div>
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You can warm it in the oven or toast it and you can experience the aromas of spices taking your moods to a new height and a warmth around you. Wash it down with hot tea and your evening or afternoon is done. Perfect winter bread.</div>
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Except for butter and milk the bread is vegan friendly. You can replace butter with vegan substitutes and even avoid milk and go with black tea to make it completely vegan. </div>
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Lets see what else Aparna is talking about the bread.Hop over to <a href="http://www.mydiversekitchen.com/2015/10/we-knead-to-bake-32-barmbrack-or.html">her post</a>.</div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-33775893702294164032015-10-26T16:54:00.000+05:302015-10-26T16:54:36.716+05:30Bell Pepper Quiche | Baking Partners October '15<div dir="ltr" style="text-align: left;" trbidi="on">
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Its back to school again now that festival is over. Actually its just a break.. Diwali starts in two weeks. In between there are weekends, government holidays, sports/annual day.. and then wind up everything for december and new year. Anyways, now that I am getting time to post so I thought I would start with <a href="http://zestysouthindiankitchen.com/baking-partners">Baking Partners</a> Quiche challenge suggested by <a href="http://cookwitharthyshama.blogspot.com/">Arthy of Cook with Arthy Shama</a>.<br />
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Normally quiche is an open faced savoury pie, consisting of filling topped with eggy custard which is baked to set and then cut into pieces and served. As usual I went for eggless version, making the custard using tofu. You can actually go completely vegan with this by replacing the butter in the dough with olive oil which will make it more healthy too. The tofu using idea is from <a href="http://holycowvegan.net/2008/10/spicy-eggless-coriander-quiche.html">Vaishali's Coriander Quiche</a>, a recipe I had bookmarked long ago.<br />
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I stuck to the given recipe for the crust as given by Arthy and made filling with different coloured bell peppers or capsicum that I had got through a friend from an organic farm. When you know you are not eating some posionous stuff then cooking is more easy and obviously enjoyable.<br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Ingredients:</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><i>Crust:</i></b></span><br />
All Purpose Flour: 150gms /1 cup<br />
Salt: 1/2 tsp<br />
Cold Unsalted Butter: 85 gms ~7 tbsp (cubed )<br />
Cold Water: 1-1.5 tbsp<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><i>Filling: </i></b></span><br />
Bell Peppers: different colours: chopped into small pieces 1/2 cup total atleast<br />
Onion: 1/4 cup chopped<br />
Salt,Spices & Seasonings of your choice : as per taste<br />
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Egg: 1 or Tofu (100g) + little water + salt + 1 tsp riceflour and dash of chilli flakes creamed together to form a thick custard<br />
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Cheese: for sprinkling at the bottom (optional)<br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation:</b></span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;"><i>Crust:</i></span></b><br />
In deep bowl, mix together flour and salt. Add in small cubed chilled butter and pinch and fluff to get a coarse sand like flour. Add in cold water 1 tbsp at a time and mix well until a soft dough is formed. Be gentle with the dough. It might not come together at first but don't put too much force/pressure on it.<br />
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Put the dough in a cling wrap and refrigerate it for atleast two hours or overnight. Take it out on the day you are planning to bake and let it sit for 15-20 minutes at room temperature.<br />
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Roll out the dough within butter paper or plastic film to a large pie crust or mini ones based on the size of your pie pan. Place it on greased pie pan or mini ones as per choice . Shape them according to the edges of pie pan and press down the dough so that it touches the base and sides of pie pans.<br />
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Prick the shaped dough throughout the base and sides using a fork so that it doesn't rise during baking. Refriegerate the pie pans for 15-20minutes. Meanwhile you preheat the oven to 190C.<br />
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Take out the piepans and fill them with dried beans or rice. We r going for blind baking. That is baking the pies without any filling and the dried lentils will ensure there isn't any uneven rising.<br />
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Bake the pies for 15-20 minutes until the edges start browning and they leave the sides of the pan. Take out and let it cool. You can even refrigerate them for use at a later time if your filling is not ready.<br />
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<b><i><span style="font-family: Arial, Helvetica, sans-serif;">Filling:</span></i></b><br />
Heat little olive oil in a deep pan and saute onions, followed by bell peppers adding salt and seasonings as per taste. Saute until the raw smell goes and keep aside for cooling.<br />
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Prepare your custard by grinding together tofu, water, rice flour and spices till it is thick but free flowing custard consistency.<br />
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<b><i><span style="font-family: Arial, Helvetica, sans-serif;">Assembly:</span></i></b><br />
Spread the cheese on the base. Then spread the filling followed by custard and more cheese as per taste.<br />
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Bake in a preheated oven at 190C for about 20-25 minutes until the filling is firm or set. Take out let it sit for a while and then serve ..<br />
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A simple eggless quiche with the same taste of a regular quiche. I didn't find any difference in taste and looks from the regular one. Those who don't prefer tofu can try with paneer as well.<br />
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I used to enjoy spinach and corn quiche from Cakewalk in Indiranagar, Bengaluru every time we used to go that side. That too was eggless and I remember questioning the staff on how they could claim it to be eggless. But they used to swear it was egg free. Ofcourse now I am planning to recreate the same at home.<br />
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Meanwhile hop over to <a href="http://zestysouthindiankitchen.com/2015/10/spinach-onion-and-comte-cheese-quiche.html">Swathi's</a> to see who all made a quiche to go with their tea or as sides /main.<br />
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-22731909251737331122015-10-09T17:19:00.000+05:302015-10-09T17:19:09.373+05:30Roasted Butter Nut Squash Apple Soup | Bye Bye wintry Nights<div dir="ltr" style="text-align: left;" trbidi="on">
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Sometimes I buy ingredients and then wonder how to cook it. This used to happen on a regular and by the time I decide from a list of recipe, the vegetable would have said bye bye to this world. Finally I purposefully stopped buying such vegetables and even different types of lentils and this worked well and I was happy that one headache was dealt with.</div>
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Till a few days ago when my hand accidentally picked up a lovely butternut squash from the grocery store near home. Now my mind wandered from soup, snacks,breads and even kheers!. I know, some of you might have started laughing already about how undecisive I am . But this status went on till I chanced upon a cookery show on TV where the host - a lovely model turned chef/restaurateur was cooking a <a href="http://food.ndtv.com/recipe-roast-pumpkin-soup-230503">roasted pumpkin soup</a>. It looked soooo hassle free that I decided to try it with butternut squash. </div>
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And not just that a little search in my cooking bible FoodNetwork and up popped <a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe2.html">Ina Garten's roasted apple and butternut squash soup</a>. Both recipes are almost similar and I incorporated the easier methods from both and got a perfect soup to beat the chills.</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Ingredients:</b></span></div>
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Butternut Squash/ Pumpkin : 1 medium -large size </div>
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Onion: 1 big one</div>
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Apple: 1 medium- big </div>
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Garlic: 1-2 cloves</div>
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Salt , Pepper : as per taste</div>
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Fresh/Frozen Thyme : as much as u want</div>
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Chilli Flakes: as per taste</div>
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Olive Oil: for drizzling</div>
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Vegetable Stock: 3 cups +<br />
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Roasted Cashews / Other nuts/Scallion greens : for garnishing (optional)</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation:</b></span></div>
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Halve the squash lengthwise, remove the seeds and other fleshy things, slash it lightly with knife and keep it ready for baking in a lined baking sheet. Sprinkle salt and pepper and chilli flakes and also add as much thyme in and around the squash. Drizzle with oil and make sure the oil and spices go deep inside the marks made. </div>
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Drizzle onion and apple with olive oil and add to the baking sheet. Cover garlic cloves with foil and place in baking sheet. </div>
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Roast the items in a preheated oven at 200 C for about 25-35 minutes until the juices burst out of the apple</div>
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and the squash becomes fork tender. In between make sure to check the garlic within the first 10-15 minutes and remove it from the oven as it might burn. You can even roast the garlic directly above the gas flame or saute it as you like.</div>
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Take out the roasted items and let these cool a bit. Scoop out the fleshy tender part of the squash onto a blender jar. Squeeze out the onion and garlic from the skins and ad it to the jar. Apple you can either remove the peel or simply deseed and add to the blender.</div>
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Once the items are ready in the blender/mixer/ food processor bowl, add in enough vegetable stock and blend to a fine puree.</div>
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Add the puree to a deep bowl and add more stock and heat it on medium. Bring it to a slight boil and then let it simmer till your choice of consistency is reached. Adjust the salt and spices or add more seasonings of your choice. The soup thickens on sitting. </div>
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Warm it little if serving at a later time. Serve garnished with more thyme, roasted nuts, scallion greens etc.</div>
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A hearty soup to beat the chills. Its very filling and you can do more to this basic simple recipe. Like adding your choice of spices, additional ingredients like oats, rice etc and turn it into a hearty meal itself. You can avoid apple and instead add honey or stevia or your choice of sweetner and even cream .<br />
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-11520531577025900412015-09-25T21:10:00.000+05:302015-09-25T21:10:18.527+05:30Yeasted Banana Sandwich Bread | We Knead to Bake September '15<div dir="ltr" style="text-align: left;" trbidi="on">
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I love banana bread though I never tried yeasted version. So when <a href="http://www.mydiversekitchen.com/">Aparna</a> suggested yeasted version from <a href="http://www.kingarthurflour.com/recipes/yeasted-banana-sandwich-bread-recipe">KingArthurFlour</a> for this months challenge I did try it out and it was perfect with nutella and peanut butter.</div>
I halved the recipe and got a mini loaf which went well with tea.<br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Ingredients:</b></span><br />
Lukewarm Milk:4+ tbsp<br />
Wheat flour: 1 cup<br />
All Purpose Flour: 1/2 cup<br />
Vital wheat gluten: 3/4 tsp<br />
Soft Butter: 1 tbsp<br />
Instant yeast: 1 tsp<br />
Salt: 1/2 tsp<br />
Honey: 1.5 tsp<br />
Banana: 3/4 cups chopped +/-(12 tbsp)<br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation:</b></span><br />
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In a bowl, mix together the flours,gluten,yeast and salt. Add in honey,butter and milk (3 tbsp at first) and start mixing together adding milk little more if needed. Once a sticky dough is formed, fold in the chopped bananas and continue kneading until you get a smooth soft almost non sticky dough.<br />
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Mine was ok -ok. The bananas got mashed and added to the stickiness.I needed barely 5 tbsp of milk.</div>
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Shape it into a ball and place in an oiled bowl and let it rise for another 1.5 - 2 hours until it doubles.At this stage you can refrigerate the dough and let it rise in the fridge overnight. If this is done, take it out atleast 20-30 minutes before the second rise.<br />
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Gently deflate the dough and place it in a greased loaf tin and let it rise under a loose wrap for an hour until it assumes the shape of the loaf and hopefully rises above the corners of the tin.<br />
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Meanwhile preheat the oven to 180C, brush the top of the bread with milk and sprinkle optional toppings like oats etc.<br />
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Bake for 30-40 minutes or more until the top is golden brown. Take out let it cool completely on a wire rack.<br />
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The bread is not sweet. Maybe it will be if the bananas used are overtly sweet. The bread can be used as a sandwich bread with even savoury spreads or gravies.<br />
Else you can serve it with maple/butterscotch syrups, nutella and other sweet preserves/spreads.<br />
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You can even spice it up with cardamom, cinnamon etc and include nuts as well while kneading the dough. And obviously you can replace the bananas and go for oranges pineapple etc to get a different flavoured bread. Make sure you adjust the sweetness quotient as per your choice.</div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-91692056844461471932015-09-22T20:11:00.002+05:302015-09-22T20:11:38.678+05:30Tomato Onion Galette | Baking Partners September Challenge<div dir="ltr" style="text-align: left;" trbidi="on">
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Galette is a French term for free form or rustic cakes, pies or pastries - sweet as well as savoury. Based on the size and content these can be used a side ,snack or dessert. These are most popular as desserts though. I remember baking <a href="http://www.cakesandmore.in/2012/09/rustic-apple-galette-guest-post-by.html">apple galette for Suma Rowjee</a>. </div>
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I had mentioned it <a href="http://www.tastycurryleaf.com/2012/09/rustic-apple-galette-guest-post-for.html">here</a> though I am yet to post the recipe. This time when <a href="http://kichencorner.blogspot.com/">Suja of Kitchen Corner</a> suggested Galette for <a href="http://zestysouthindiankitchen.com/baking-partners">Baking Partners Challenge by Swathi </a>I decided to go for a simple savoury tomato onion thyme galette. I went with the same recipe suggested by Suja and filling I just did mine.</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Ingredients:</b></span></div>
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All Purpose Flour: 1 cup</div>
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Cake Flour: 1/2 cup (7 tbsp apf + 1 tbsp semolina/cornmeal/cornstarch)</div>
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Sugar: 2 tbsp</div>
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Salt: 1/4 tsp</div>
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Butter: 8 tbsp chilled</div>
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Ice cold water: 4 tbsp</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation:</b></span></div>
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In a bowl, mix flours, salt and sugar. Cut butter in small cubes and add it to the flour mix. Using a pastry blender, cut in through the flour or if using hands pinch and fluff the mix until it becomes coarse and resembles sand. The flour should look like large flakes and butter should be pea sized.You can do this in a processor also.</div>
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Slowly add water in tbsp and mix until the dough starts coming together. Transfer the dough onto a lightly dusted counter. Flatten the dough like rectangle with the heel of your palm to a side away from you, starting from the top left corner to the bottom facing you.</div>
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Pat and smooth the top and cover the rectangle like an envelope by bringing the bottom to the middle and the top down on it and tuck the sides towards the bottom and make it like a round ball. Cover it in a plasatic wrap and chill it for atleast half an hour or upto two days.</div>
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Meanwhile prepare the filling. </div>
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I just thinly sliced tomatoes and thinly chopped onions and used these with salt, pepper and thyme. You can actually salt the tomato slices and leave them on a rack so that the juice drains off and even caramelize onions. This ensures the dish is done faster and the pastry doesnt turn soggy.</div>
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Once the dough is ready and you are ready to bake the galette, take out the dough from fridge and place on a floured counter. Roll it out into 1/8" thick circles. Cut into desired shapes and carefully transfer to a baking sheet which is optionally lined/greased. </div>
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Sprinkle around 1-2 tbsp of cornstarch/semolina/flour on top.Arrange the filling around leaving atleast 2-3 inches border. Fold the edges around the filling forming loose pleats. Gently press the pleats together so that it sticks together.</div>
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Bake in a preheated oven at 180C for 20 minutes or more until the filling starts to get cooking (the onions get caramelized look) and the crust turns brown.Remove the baking sheet from the oven and after 5-10 minutes remove the galette to a wirerack to cool completely before serving.<br />
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I made medium sized ones by halving the dough and served as a snack. It was yum and tomato, onions and thyme complemented tea very well. The pastry is buttery but for the chilly weather its perfect.<br />
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Lets see the other options and who went sweet or savoury this month. Join me to check out <a href="http://zestysouthindiankitchen.com/2015/09/tomato-apple-cheese-galette.html">Swathi's post</a>.</div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-71073211966612751572015-09-19T17:28:00.001+05:302015-09-19T17:30:15.942+05:30Savoury Modaks for Ganesha | Ammini Kozhukattai<div dir="ltr" style="text-align: left;" trbidi="on">
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Ganesha Chathurthi was celebrated two days back with pomp all over India and in some parts the celebrations are still going on. Festivities that celebrate the Birthday of Modak-loving, Elephant Faced Indian God Ganesha or Ganpati end with the immersion of the Ganesh idol and this can take upto 1 week. At homes different types of offerings are made -usually sweet modaks and sometimes savoury as well. This time I preferred savoury modaks or ammini kozhukkattai - riceflour based steamed balls whick are then tempered to the taste. These are speciailities of Tamil Nadu though popular in all Southern states in India and they turned out perfect as an offering snack. I have adapted the recipe from <a href="http://www.sailusfood.com/2013/09/07/ammini-kozhukattai-vinayaka-chavithi/">Sailus Kitchen</a> and its given below.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq2RRkJxidsu93t2lRcwQII_oM872uPnlIY8OEKS4JfHNhpUw-1lgH4dO9JgGz89DIaKuQLKuAaDb6uVZTfHzflV1kZCXnj9DU58nsBAJWrUYdGHyzj8W8d21Y2CSWi0IQtx_lajpDFJp4/s1600/IMG_7023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq2RRkJxidsu93t2lRcwQII_oM872uPnlIY8OEKS4JfHNhpUw-1lgH4dO9JgGz89DIaKuQLKuAaDb6uVZTfHzflV1kZCXnj9DU58nsBAJWrUYdGHyzj8W8d21Y2CSWi0IQtx_lajpDFJp4/s320/IMG_7023.JPG" width="250" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Ingredients:</b></span></div>
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Rice Flour: 1/2 cup</div>
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Hot water: 1cup +</div>
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Salt: 1/4 tsp</div>
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Ghee/oil: 1/2 tsp</div>
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Grated Coconut: few tbsp</div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Tempering:</i></b></span></div>
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Oil: 1 tbsp</div>
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Mustard seeds: 1/2 tsp</div>
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Cumin seeds: 1 tsp</div>
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Channa dal: 1.5 tsp</div>
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Urad Dal: 1 tsp</div>
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Green Chillies: 1-2 slit</div>
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Red Chillies: 1-2 chopped into pieces</div>
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Hing/Asafoetida: 1/4 tsp</div>
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Curry Leaves: few or 1 sprig</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation:</b></span></div>
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Mix salt rice flour together and add in ghee/oil. Add in hot water and knead the flour to get a smooth dough. You can first boil water with salt and ghee/oil and add in the rice flour and stir in to get a lump free dough. </div>
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Whatever the method you use the dough should be smooth and lump free and let it sit for sometime so that it becomes easy to handle.</div>
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With greased hands pinch off small pieces from the dough and place in a greased steamer/ idly plates.</div>
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Place these plates in a steamer or pressure cooker and steam for 10-15 minutes (without weight if using cooker) until the balls are cooked and turn little light. Remove from heat and keep aside .</div>
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In a pan, Heat oil for tempering and add in the mustard. When it splutters, add in cumin and the dals. Once the dals brown and the cumin sizzles, add in the red and green chillies, curry leaves and hing. Once the hing toasts and curryleaves sizzles add in the grated coconut followed by steamed rice balls. Mix well and take it off heat.</div>
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Serve in bowls as a breakfast or snack etc based on your choice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNcySeSAL-_ePZbAlrFxnHVI9rQ__fWkhyphenhyphenuAYhp-mgtX2xl1pzFOVL4cJ63qV5l3NrE09zvjxm8ndMW6ISUNAqtpIAVPgPJQiI8m6nhkSOKxSHfd0DOt8SA7xJYq9dah7QRIfj8133tC9/s1600/IMG_7022-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNcySeSAL-_ePZbAlrFxnHVI9rQ__fWkhyphenhyphenuAYhp-mgtX2xl1pzFOVL4cJ63qV5l3NrE09zvjxm8ndMW6ISUNAqtpIAVPgPJQiI8m6nhkSOKxSHfd0DOt8SA7xJYq9dah7QRIfj8133tC9/s320/IMG_7022-001.JPG" width="225" /></a></div>
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Simple easy to make and savoury snack. You can make it along with sweet modaks and offer it during your pooja.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGflcaKxsl2orvIdcfuuAegZqzPUi4IaDHwSIp3sm73776ilXK6XQ9_-91YPsfWUzv_oJpts6cL9ApHmKbhLh6mAYlwclWu8Rzg40wlNkI3xF_Ttpl74pVygXs9jGxIqSfCcXJT2a5PfRJ/s1600/IMG_7021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGflcaKxsl2orvIdcfuuAegZqzPUi4IaDHwSIp3sm73776ilXK6XQ9_-91YPsfWUzv_oJpts6cL9ApHmKbhLh6mAYlwclWu8Rzg40wlNkI3xF_Ttpl74pVygXs9jGxIqSfCcXJT2a5PfRJ/s320/IMG_7021.JPG" width="244" /></a></div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-78879261440322074032015-09-09T14:30:00.002+05:302015-09-09T14:30:19.647+05:30Chili con Elote -Chili with Corn | Mexican comfort for chilly nights<div dir="ltr" style="text-align: left;" trbidi="on">
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Now that its raining at nights, I thought I better prepare something that will keep us full and warm. I was thinking of good ol' chili when Aunt Google showed me chili with corn or Chili con Elote. I was under the impression that <a href="http://www.tastycurryleaf.com/2008/11/chili-sin-carne-spicy-vegetarian-chili.html">chili sin carne or meatless chili</a> which has corn was the ultimate. But curiosity made me try this 'sweet corn only no other veg' chili from <a href="http://www.cooks.com/recipe/q400l8lf/chili-con-elote.html">here</a> and it hit the tastebuds like anything. Seriously its easy to prepare and goes well as a soup or with rice and/ or breads.</div>
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<b><span style="font-family: Courier New, Courier, monospace; font-size: large;">Ingredients:</span></b></div>
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Onion: 1 chopped (almost 1 cup)</div>
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Garlic: 1 medium size chopped</div>
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Green Bell Pepper : 1 medium :chopped into bite size pieces</div>
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Vegetable Stock / Water: 2 cup +/-</div>
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Tomatoes: 1 cup chopped </div>
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Tomato Paste : 2 tbsp</div>
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Fresh/ Frozen Sweet corn : 2 cups +</div>
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Cooked Red Kidney Beans: 3 -4 cups</div>
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Paprika / (Mexican) Chili Powder: 1/2 -1 tsp</div>
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Cumin Powder: 1/4 tsp</div>
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Oregano: 1 tsp + </div>
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Salt: as per taste</div>
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Oil: for sauteing</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation:</b></span></div>
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Saute onion and garlic in oil until transparent and aromatic. Add in green pepper pieces and saute for another 2-3 minutes. Add in the spice powders, little salt,corn and tomato chopped/ tomato paste along with water/stock and bring to boil. Also add in the cooked beans mashed coarsely.</div>
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Reduce heat and let it simmer for bout 20-30 minutes till it thickens a bit and reaches your choice of consistency. Do taste test and adjust the salt and spices.</div>
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Serve as a soup, side with bread/roti/rice and also as tortilla filling or bread spread or even as a dip if you grind it coarsely</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHaBhM9ax4bqmU7DzENyFvOrZP8R_N6PzMyOHehqZkeYNNHh_2SuGoyGELom46kAK9C_wOqjqRtDoxKY6ii9MJEQYc_xwWoxibSYSno1PrHM1wZTv9psV3R-RB87J_5tTut6zq-BRUvOd0/s1600/IMG_9294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHaBhM9ax4bqmU7DzENyFvOrZP8R_N6PzMyOHehqZkeYNNHh_2SuGoyGELom46kAK9C_wOqjqRtDoxKY6ii9MJEQYc_xwWoxibSYSno1PrHM1wZTv9psV3R-RB87J_5tTut6zq-BRUvOd0/s320/IMG_9294.JPG" width="320" /></a></div>
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A simple spicy gravy or curry if you prefer so. I liked it as a soup as well. An easy one too if you have cooked beans sitting in the fridge waiting to be used. No hassle of chopping other vegetables too. You can refer the other varieities of chili -<a href="http://www.tastycurryleaf.com/2011/03/sweet-potato-chili.html"> sweetpotato</a> and <a href="http://www.tastycurryleaf.com/2011/06/chocolate-chili.html">chocolate</a> if you prefer to add veggies or go different from the usual.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0JhrIbjx6V_kHg0XkIIpRqhDv6sos7S3rJJNBiyA_biYRTBUD2A_qkltsFRtbQ2FQFTOfl6RXxL7HSwBOEsaPSAGYsuIbGoNKWv8zQE62Mr3uDShuGc1i8zM_EnW5rcNPycAy2G_y2iC/s1600/IMG_9301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0JhrIbjx6V_kHg0XkIIpRqhDv6sos7S3rJJNBiyA_biYRTBUD2A_qkltsFRtbQ2FQFTOfl6RXxL7HSwBOEsaPSAGYsuIbGoNKWv8zQE62Mr3uDShuGc1i8zM_EnW5rcNPycAy2G_y2iC/s320/IMG_9301.JPG" width="320" /></a></div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-18797416646880747732015-08-28T20:29:00.003+05:302015-09-19T17:29:56.725+05:30Pineapple & Broken Wheat Payasam | Festivals Galore<div dir="ltr" style="text-align: left;" trbidi="on">
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Today is celebrated as Onam in Kerala, Varamahalakshmi Pooja in Karnataka and for select communities its also the '<a href="http://www.kamat.com/indica/culture/sub-cultures/sacred-thread.htm">thread changing day</a>' or 'suthaam punnav' or avani avittam. Whatever way you celebrate its the foods that show the festive spirit. And obviously the sweet desserts which come at the end of the meal but linger on till next year. </div>
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I tried a simple fruit payasam or kheer with healthy broken wheat, split yellow lentils and pineapple. The recipe from a magazine is pretty much traditional except I replaced the rice in the traditional avatar with healthy and easy cooking ingredients.</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Ingredients:</b></span></div>
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Broken Wheat /Dalia : 1 cup</div>
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Split Yellow Lentils: 1/4 cup</div>
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Pineapple chopped/grated: 1-2 cups or more as per your preference</div>
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Jaggery Syrup : 2.5-3 cups </div>
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Thin coconut milk/ Third extract: 6-8 cups</div>
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Medium thin coconut milk/ Second extract: 2-3 cups</div>
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Thick coconut milk/ First extract: 1 cup</div>
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Powdered Ginger /Sonth : 1/2 tsp</div>
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Powdered Jeera/ Cumin : 1/4-1/2 tsp</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation:</b></span></div>
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On medium heat bring to boil the thin coconut milk/ third extract and add in hte broken wheat and lentils. Let these cook on low -med heat until almost done.</div>
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Add in the chopped/grated pineapple and continue cooking till most of the liquid is absorbed.</div>
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Add in the second extract/medium thick coconut milk and jaggery syrup and continue cooking stirring periodically so that this doesn't get burnt.</div>
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Once the mixture thickens a bit or reaches your choice or the right payasam consistency, stir in the thick coconut milk and powdered spices. Stir well and take it off heat. It will thicken upon sitting. </div>
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Serve warm or at room temperature in bowls garnished with more pineapple.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPu23C099QAex8IyfnuztzBZmDgXgnNo24Jey3ACPlkfBxoz6IpyOmxeF4_S8v4HCK3GSyH0sg8m62ABargF5m9Xe5QuJ5adetlKTV2slrOgU1u2G2bjL-Vt46iOuA4JZ-Q76jdF8moVl/s1600/IMG_9279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPu23C099QAex8IyfnuztzBZmDgXgnNo24Jey3ACPlkfBxoz6IpyOmxeF4_S8v4HCK3GSyH0sg8m62ABargF5m9Xe5QuJ5adetlKTV2slrOgU1u2G2bjL-Vt46iOuA4JZ-Q76jdF8moVl/s320/IMG_9279.JPG" width="320" /></a></div>
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You can use or add other fruits incase you are not a fan of pineapple, but its good for me. You can cook with rice or oats or mix of lentils and grains if you wish to experiment.You can even add cashew nuts or raisins along with pineapple. I kept it simple .. just the pineapple.</div>
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I am a pineapple fan and for your kind info , if you happen to visit Kerala in hotter months(!?) make sure you visit the area called ' Muvattupuzha'- its the heart of pineapple cultivation. Though it is available all year round, pineapple flourishes in hot season. By May you can feel the pineapple in the air as they perfume the air when they ripen. Imagine loads of pineapples... Its a feeling I have enjoyed.Hope you do too. You can even see several truck loads of pineapple being transported to markets etc...</div>
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Meanwhile enjoy the payasam... healthy delicious and obviously festive..</div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0tag:blogger.com,1999:blog-8661548808691699135.post-42774024022731508162015-08-26T19:06:00.002+05:302015-08-26T19:06:37.957+05:30Mexican Cemita Buns | We Knead to Bake #30<div dir="ltr" style="text-align: left;" trbidi="on">
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'Cemita' in Spanish refers to sandwich or the bread it is served in. Cemita buns are sandwich rolls/ buns from the city of Puebla in Mexico. These are brioche like egg -rich burger buns and a popular street food in Mexico. The cemita rolls are served with avocado, cheese and salsa rojo or your choice of accompaniments. </div>
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We baked the cemita buns this month for <a href="http://www.mydiversekitchen.com/2007/10/we-knead-to-bake.html">We Knead to Bake</a> by <a href="http://www.mydiversekitchen.com/">Aparna</a>. The recipe is adapted from <a href="http://www.seriouseats.com/recipes/2015/05/cemitas-mexican-saseme-seed-sandwich-buns-recipe.html">Serious Eats</a> - and ofcourse it was seriously perfect.</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Ingredients:</b></span></div>
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All Purpose Flour: 2.5-3 cups (I used 2.5 cup + 2-3 tbsp)</div>
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Cream: 1/2 cup</div>
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Milk: 1/2 cup</div>
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Eggs: 2 (1 pkd tbsp of Ener G + 4 tbsp of water)</div>
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Instant Yeast: 1 tsp</div>
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Salt: 3/4 tsp</div>
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Sugar: 1.5 tbsp (4.5 tsp)</div>
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Milk : for brushing</div>
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Sesame seeds: 1/3 - 1/2 cup </div>
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Coarse sea salt: sprinkling (optional)</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><b>Preparation:</b></span></div>
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Combine flour (2.5 cups), cream,milk, eggs, yeast, sugar and salt in a big bowl of processor. Process until a sticky dough that rides around the blade is formed about 45 seconds. Add extra flour in tbsps if too sticky.</div>
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Transfer to a large bowl - optionally greased (I didn't) - cover and let it rise for about 3-4 hours until 1.5 times the original size</div>
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Flour the working surface and also flour the dough and transfer the dough to the counter. </div>
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Lightly press down the down and shape into a thick rope shape. Cut this into equal 6 portions with a scraper or knife.</div>
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Shape into smooth rounds by stretching tops to form a skin. and arrange these on a lined baking sheet with an little space between them. Cover and let these proof for 45 minutes or so until they have risen a bit.</div>
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Brush with milks and sprinkle the top with generous amount of sesame seeds -I used black and white. Lightly press the seeds down into the dough. Bake at 230C/450F for about 15 minutes until done and tops turn golden brown.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1tYkeNohybqqpJ3Y8ry08t-PKO0YjJheKAivSBaZdcYHuev-OlJsRsWnm4PCk-C4KPblwLgShKH_oLsM7UBMZ_X9yuHS_fgCcfboFDHBHHL3vLcClrl4VndB0PeVHiDlOCVgRc1TXKmA/s1600/IMG_9252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1tYkeNohybqqpJ3Y8ry08t-PKO0YjJheKAivSBaZdcYHuev-OlJsRsWnm4PCk-C4KPblwLgShKH_oLsM7UBMZ_X9yuHS_fgCcfboFDHBHHL3vLcClrl4VndB0PeVHiDlOCVgRc1TXKmA/s320/IMG_9252.JPG" width="320" /></a></div>
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Cool completely on a wire rack before using. Mine was done in 12 minutes and it looked perfect. I waited for half an hour or so before consuming one just like that and yup it worked. </div>
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It was like regular sandwich bun regarding to texture. Maybe eggs might add extra richness as I had used egg replacer. I am very happy with how the buns turned out.</div>
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Lets hope over to <a href="http://www.mydiversekitchen.com/2015/08/we-knead-to-bake-30-mexican-cemita-buns.html">Aparna's </a> and see who all enjoyed baking cemita buns.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomJYWyf-TC0pRKeZ2dI8xL9k2bUSxBmPpnv3v3Y6-EbO6zKvQiHF_nOim2OerhXiRG749fRc9FXTMpsQJg0RbLVtPLoS6No-gPEoT2P_LyN35aPBadHkRQidq7PNnx-gt2GTeSBMTuFfp/s1600/IMG_9264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomJYWyf-TC0pRKeZ2dI8xL9k2bUSxBmPpnv3v3Y6-EbO6zKvQiHF_nOim2OerhXiRG749fRc9FXTMpsQJg0RbLVtPLoS6No-gPEoT2P_LyN35aPBadHkRQidq7PNnx-gt2GTeSBMTuFfp/s320/IMG_9264.JPG" width="320" /></a></div>
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CurryLeafhttp://www.blogger.com/profile/07160837159963657125noreply@blogger.com0