tag:blogger.com,1999:blog-77531813639483467732024-03-19T03:34:42.686-04:00The Great VEGA'N VEGETARIAN ProjectCynthiahttp://www.blogger.com/profile/12003615553136420630noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-7753181363948346773.post-27344380304341648702014-07-28T22:16:00.001-04:002014-07-28T22:19:51.793-04:00Masala Barnyard Millet Porridge<div class="separator" style="clear: both;">
This space has been silent for too long and I thought of dropping in and post something here.A simple and healthy breakfast dish that is also quick to prepare is the one that is going to be featured here today...</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
I cannot dream of having sweet porridge for breakfast.No matter how much I love oats, I can never have have the sweet version. However I do love the <a href="http://seduceyourtastebuds.blogspot.in/2012/12/masala-oats-porridge.html" target="_blank">masala oats porridge</a> and the <a href="http://seduceyourtastebuds.blogspot.in/2010/11/savory-oats-porridge-quick-and-healthy.html" target="_blank">savory porridge</a> with buttermilk.So naturally, I thought of making a savory porridge with some nice masala twist using millet. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-im6C4QCCnuz2OSa_5eakXhtbIKtef4UcnqtzYZBmeJwJMgJRApEb-NKgZe_NzI-0rh_zo0wFxp8a2P53turYQNy6oJdJ6ele2i_zBaLhCnGJKT2m1qNgHo-utfUI2z6ygrlC1mczA8s/s1600/masala+barnyard+millet+porridge+0.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-im6C4QCCnuz2OSa_5eakXhtbIKtef4UcnqtzYZBmeJwJMgJRApEb-NKgZe_NzI-0rh_zo0wFxp8a2P53turYQNy6oJdJ6ele2i_zBaLhCnGJKT2m1qNgHo-utfUI2z6ygrlC1mczA8s/s1600/masala+barnyard+millet+porridge+0.JPG" height="306" width="400" /></a></div>
<br />
<br />
<b>I used:</b><br />
<br />
Barnyard millet- 1/4 cup<br />
Mixed parboiled vegetables- as needed [ I used carrots, beans,cauliflower and potato]<br />
Sambar powder- 11/2 teaspoon<br />
Salt to taste<br />
<br />
Boil 4 cups of water in a pan and when it stats boiling add sambar powder and salt.Put in the millet and cover and cook on medium flame till the millet is cooked.<br />
<br />
Add the vegetables and mix well and cook for another 5 minutes on medium flame. Add more water if needed to get the porridge consistency.Remove from heat and serve with a side dish of your choice.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSB2493t1jXoc7O9t-KPM3Z_CSSbgp5chTg-SJF-MFq1vhIhwx8U1D1vjEW8puLPMBtmofpHPvVtVvMXWoLbnEWEV0QpJOAzUH0icTJsTYrRX1H6cE5JNd4w4ndS6gNnra_wL48mtUQB8/s1600/masala+barnyard+millet+porridge+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSB2493t1jXoc7O9t-KPM3Z_CSSbgp5chTg-SJF-MFq1vhIhwx8U1D1vjEW8puLPMBtmofpHPvVtVvMXWoLbnEWEV0QpJOAzUH0icTJsTYrRX1H6cE5JNd4w4ndS6gNnra_wL48mtUQB8/s1600/masala+barnyard+millet+porridge+1.jpg" height="268" width="400" /></a></div>
<br />
<b>Note:</b><br />
<ul>
<li>Usually 3 cups of water is sufficient to cook the millet. I added 4 cups to get a semi solid consistency.</li>
<li>You can use any masala of your choice instead of sambar powder like garam masala,pav bhaji masala ,curry powder ,etc.</li>
<li>You can serve this with pickle / roasted vegetables.</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hf7uP-rIKORonD1Hi2dWb5-jb23OAY5ZPneou0udxZd7puFwsMJ5NF8PuNv4v6zN9g-1OWpve6uqOgMuodBgC2G0B31NL7_uZ0ciapA0P3SyEwxD-M0-XWZIa5k5tB_BZq7WengmrwQ/s1600/masala+barnyard+millet+porridge+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hf7uP-rIKORonD1Hi2dWb5-jb23OAY5ZPneou0udxZd7puFwsMJ5NF8PuNv4v6zN9g-1OWpve6uqOgMuodBgC2G0B31NL7_uZ0ciapA0P3SyEwxD-M0-XWZIa5k5tB_BZq7WengmrwQ/s1600/masala+barnyard+millet+porridge+2.JPG" height="400" width="316" /></a></div>
<br />
What a tasty spoonful!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UgWQBF8IWjXZSYb4sbFFkHdBDNhbrR0RPUmxXiU8JxLC0fDtT7WabmEnUgobW4PUDqHRWqk1bgj2NYX-SbcKNV9oyS15X9Qpmfg9zjFeh6v8gu4fNjb9u-PDYhOIL5weOABk2X4Bhnk/s1600/masala+barnyard+millet+porridge+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UgWQBF8IWjXZSYb4sbFFkHdBDNhbrR0RPUmxXiU8JxLC0fDtT7WabmEnUgobW4PUDqHRWqk1bgj2NYX-SbcKNV9oyS15X9Qpmfg9zjFeh6v8gu4fNjb9u-PDYhOIL5weOABk2X4Bhnk/s1600/masala+barnyard+millet+porridge+3.JPG" height="326" width="400" /></a></div>
<br />
<b>Looking for more Millet based recipes?Check out<a href="http://seduceyourtastebudsrecipes.blogspot.in/2014/07/recipes-with-millets.html" target="_blank"> this link</a>...</b><br />
<div style="margin: 0px;">
<br /></div>
<div>
<div style="margin: 0px;">
Bon Appetit ...</div>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
<a href="http://www.mylivesignature.com/" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;" target="_blank"><img src="http://signatures.mylivesignature.com/54488/163/7F9EB42A270886AF6354DAF5F018379B.png" style="background-attachment: scroll; background-image: none; background-position: 0% 0%; background-repeat: repeat; border: 0pt none !important;" /></a><br />
<br />
<br />
Catch me cooking @ <a href="http://seduceyourtastebuds.blogspot.com/">Seduce Your Tastebuds</a></div>
</div>
Padmajhahttp://www.blogger.com/profile/11543983127473002611noreply@blogger.com1tag:blogger.com,1999:blog-7753181363948346773.post-80198330644350393992013-09-14T13:41:00.001-04:002013-09-14T13:42:27.812-04:00Kesar Pista Kulfi | Indian Style Saffron Flavored Ice CreamKulfi is an Indian Style Ice cream that can be prepared without using an Ice cream maker. It comes in many flavors and the most favorite one is this saffron flavored chiller.<br />
<br />
My first indulgence of authentic kulfi was in Jaipur,North India, during my college days.We had been there for a tour and our gang indulged in this so much that the vendor literally ran out of stock!<br />
<br />
Usually they are served in small Earthenware or on Popsicle sticks. I froze them in both...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjmPtlIoPCw0MZC6cfTGNRhfeEXW1vxex1PjSMI3JnKdoa6hIq1j3HgSrd77nrhNfz1uCeQ2WU64a3nOB5mxaIWfCGlEc0mskEvzORDXffq6Mvwph7JKkp4V2xb-REBqzlWc0HSaLCxY/s1600/pista+kulfi+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjmPtlIoPCw0MZC6cfTGNRhfeEXW1vxex1PjSMI3JnKdoa6hIq1j3HgSrd77nrhNfz1uCeQ2WU64a3nOB5mxaIWfCGlEc0mskEvzORDXffq6Mvwph7JKkp4V2xb-REBqzlWc0HSaLCxY/s640/pista+kulfi+1.JPG" width="490" /></a></div>
<br />
<b>I used:</b><br />
<br />
Full fat milk -1 liter<br />
Condensed milk- 1/2 tin<br />
Sugar - 1/4 cup [adjust to taste]<br />
Cornflour - 2 tablespoons<br />
Cardamom powder- 1/4 teaspoon<br />
Saffron - a few strands, soaked in a tablespoon of warm milk<br />
Chopped pistachio nuts- 1/2 cup<br />
<br />
<br />
<ol>
<li>Take the corn flour in a small bowl and add a little milk to it and make a thin paste without lumps. Keep aside</li>
<li>Heat the remaining milk,condensed milk,sugar and bring to boil. Simmer till it reduces to 3/4 the original volume.Scrap off the cream from the sides and add to the milk so that it is all the more creamier.</li>
<li>Put in the corn flour mixture and stir well without any lumps.</li>
<li>Cook for a few minutes till the mixture thicken a little more</li>
<li>Gently rub the saffron into the milk in which it is soaked and add it to the milk mixture.</li>
<li>Next in goes the chopped nuts and cardamom powder.</li>
<li>Remove form heat and cool completely.</li>
<li>Pour into Kulfi molds / Popsicle molds / Earthen pots[cover with a foil before freezing].Freeze till set and serve....</li>
</ol>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttlU9VlPYdpozQXdVap_XNnhOMcNX-Z4XYuNHfdCCGntBzlunbOVi1yGQ3UmSa7y2C99_QoEHDPBVAnv_z18OSxOU69OMnpJY6YcrP8gC768QZd_9fFlSLH9RcbUccCOtdYKh9VgWHOc/s1600/pista+kulfi-+matka.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttlU9VlPYdpozQXdVap_XNnhOMcNX-Z4XYuNHfdCCGntBzlunbOVi1yGQ3UmSa7y2C99_QoEHDPBVAnv_z18OSxOU69OMnpJY6YcrP8gC768QZd_9fFlSLH9RcbUccCOtdYKh9VgWHOc/s400/pista+kulfi-+matka.JPG" width="400" /></a></div>
<br />
<br />
Absolutely delicious Kulfi ready!!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tAglEpu_uJ_DiHfN-UkYJSVg6mg2wCw_5cqHgThBDo4_rA87oD-UaWir0FN-0htnCKztTjrGDX0FFO2qB17wKhUclaiHbp9-1FJV65uU7tbJ52rVs-V3EmMofcYCi3QXABoXeEo2JmI/s1600/pista+kulfi+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tAglEpu_uJ_DiHfN-UkYJSVg6mg2wCw_5cqHgThBDo4_rA87oD-UaWir0FN-0htnCKztTjrGDX0FFO2qB17wKhUclaiHbp9-1FJV65uU7tbJ52rVs-V3EmMofcYCi3QXABoXeEo2JmI/s640/pista+kulfi+2.JPG" width="490" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Bon Appetit...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div>
<div style="margin: 0px;">
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/190/2D8A577DFD132F3926A156AC12739554.png" style="background-attachment: scroll; background-image: none; background-position: 0% 0%; background-repeat: repeat repeat; border-style: none !important; border-width: 0pt !important;" /></a></div>
</div>
Padmajhahttp://www.blogger.com/profile/11543983127473002611noreply@blogger.com6tag:blogger.com,1999:blog-7753181363948346773.post-76555113367781869412011-12-07T23:50:00.000-04:002011-12-07T23:50:18.996-04:00How To Brew South Indian Filter CoffeeAfter a long time, I am back with a post. It is not exactly a recipe but something that is a part of our 'lifestyle'....<br />
<br />
For most of us South Indians, the day does not begin until we have our morning cup of coffee. Not just any coffee,it must be a 'filter coffee'<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Frothy and piping hot, this coffee rejuvenates us and makes it easier to start the day on an energetic note. Popularly known as Filter <i>Kaapi</i>,it is really an art to prepare.Each family/ household has its own variations and techniques. I have made an attempt to bring my morning cup of coffee here. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiGx2LFwYGWzXTRlTT352jfpuB0028kPkTtDrU6P7iP1ie_j7XA6pjmB4ugta6yOMb7m44zs-BeXKM9LnySiw0Gvpujeh7sawcnd31ECNVcgWmE1w06rF5iKHbUPCYy-quHK09k902TFh/s1600/filter+coffee+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiGx2LFwYGWzXTRlTT352jfpuB0028kPkTtDrU6P7iP1ie_j7XA6pjmB4ugta6yOMb7m44zs-BeXKM9LnySiw0Gvpujeh7sawcnd31ECNVcgWmE1w06rF5iKHbUPCYy-quHK09k902TFh/s400/filter+coffee+8.JPG" width="306" /></a></div><br />
Before I go any further let me share a few memories.In my childhood, I was strictly forbidden to drink coffee.Mom wanted me to have milk which I hated.So I was given cocoa based drinks. I would yearn for a sip of coffee and mom seeing my craving would pass me just a couple of sips. I wanted to grow up as quickly as possible just to drink this coffee.Later at a certain stage[around high school age,I think],mom realized that she could not keep me away from this aromatic beverage and would pass me a small mug of coffee sometimes.Now there is no keeping me away from coffee :).<br />
<br />
The aroma and flavor of homemade filter kaapi is unique and the instant coffee mixes can come nowhere near the flavor of the fresh decoction.<br />
<br />
Let us move on to today's post.....<br />
<br />
To prepare this filter Kapi, you need a coffee filter as seen below.It has 2 compartments,One is the base[seen in the right] and the top compartment is the one with holes where the coffee powder and water is allowed to drip into. It gets collected in the bottom compartment.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBio-v3VzDtk3fFHcQhXUV3HwE_HhlNEeTbFABp7b6jx-9MrSPEw2u2mszwO0nkCgK5S3cv2ee2zrfdkCIGP7VQMb1UQevdUjKSHmmXYw0YRl2p2Kq6wGNsxXyKFQlcRJgFiNr_4ch6lb3/s1600/filter+coffee+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBio-v3VzDtk3fFHcQhXUV3HwE_HhlNEeTbFABp7b6jx-9MrSPEw2u2mszwO0nkCgK5S3cv2ee2zrfdkCIGP7VQMb1UQevdUjKSHmmXYw0YRl2p2Kq6wGNsxXyKFQlcRJgFiNr_4ch6lb3/s400/filter+coffee+1.JPG" width="400" /></a></div><br />
First see to that all the holes in the top compartment are open. In case a few are blocked use a needle to clear away the clog. Gently warm the top compartment for a couple of minutes...<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_4WOLa-lEnaKudV4kEvPi1zFrj67AuRnFsHKSMlxqsLTtc-OvE4xziKoVAwftaBQAYj4h_6A3ycvzZ79jMIHQOtglezxH5AF2UHrSCB-AoRxypnbEj-Gr0_bGCdVUtYnxMF6ATvuGteg/s1600/filter+coffee+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_4WOLa-lEnaKudV4kEvPi1zFrj67AuRnFsHKSMlxqsLTtc-OvE4xziKoVAwftaBQAYj4h_6A3ycvzZ79jMIHQOtglezxH5AF2UHrSCB-AoRxypnbEj-Gr0_bGCdVUtYnxMF6ATvuGteg/s400/filter+coffee+2.JPG" width="306" /></a></div><br />
Put in the ground coffee powder. This powder can be in your preferred ratio.Some coffee powders have higher chicory content, while some are pure coffee.Either way its up to your taste. For the above filter we add around 5 tablespoons of coffee powder.Fit the compartment over the bottom part.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbrlz4QBuGLDt72y3xmxk-VEZxLIDtrkYL1hoSJxMlihvliWxG2W2BPWLchyphenhyphen14Ho5gz4_pSqJsN6lOXopj9MZt7XhRLOsBCaFCK3msCoNfVicf36n3yJRXfStBPno77FeAhyphenhyphenKSMBfsyR4/s1600/filter+coffee+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbrlz4QBuGLDt72y3xmxk-VEZxLIDtrkYL1hoSJxMlihvliWxG2W2BPWLchyphenhyphen14Ho5gz4_pSqJsN6lOXopj9MZt7XhRLOsBCaFCK3msCoNfVicf36n3yJRXfStBPno77FeAhyphenhyphenKSMBfsyR4/s400/filter+coffee+3.JPG" width="306" /></a></div><br />
Then lightly press down the powder. This can be done with the plunger like device that comes with the coffee filter vessel or use a small ladle.If the is loosely packed, the decoction will not be thick / flavorful. At the same time do not press it down too hard as the water will not seep into the coffee powder<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9uQi942Bvv2kY1lElu8jZEhNd8QyMyGGDM91cT0C7Y0ARK00gMeB4Up0akR0MlWyD3UjFWEEv_Iolyl6ZTZTXtulRG-FtHbD9s-xj4_EIQOO94Olrb6iMPy99anAtxsIx7ju3ogoFhFY/s1600/filter+coffee+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9uQi942Bvv2kY1lElu8jZEhNd8QyMyGGDM91cT0C7Y0ARK00gMeB4Up0akR0MlWyD3UjFWEEv_Iolyl6ZTZTXtulRG-FtHbD9s-xj4_EIQOO94Olrb6iMPy99anAtxsIx7ju3ogoFhFY/s400/filter+coffee+4.JPG" width="307" /></a></div><br />
In a vessel boil water. Pour it along the edge into the comparment with the coffee powder. The reason why it is poured gently is to make sure that the coffee powder layer is not disturbed.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickl3W3BCzantyUTnzr2T3YqRiBKV7xqfEKzoh-qhP9q-h8VRTGIrsg7xkM6FclN6BGz6uK3nBhf2JTyEMhPVFS3zgm9-0khXgQZAiQYU7pudLa6PVmxItGc1kqFC5j_8u0JQAmhW_EPGA/s1600/filter+coffee+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickl3W3BCzantyUTnzr2T3YqRiBKV7xqfEKzoh-qhP9q-h8VRTGIrsg7xkM6FclN6BGz6uK3nBhf2JTyEMhPVFS3zgm9-0khXgQZAiQYU7pudLa6PVmxItGc1kqFC5j_8u0JQAmhW_EPGA/s400/filter+coffee+5.JPG" width="307" /></a></div><br />
Fill the water to the brim<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-co_TqB28XCia8SOIgLOioEgMVNSxfH5gwonxD60yr3QkTiW4pAdwuXRz9YI26gD2VNecF8ol99LK3UNsQQ9-rcl2kIcfn3eUcgKQ6FOJjVm0LGRJ0J9LjfLQi6aG2HVOYBRPzuSwtqJ/s1600/filter+coffee+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-co_TqB28XCia8SOIgLOioEgMVNSxfH5gwonxD60yr3QkTiW4pAdwuXRz9YI26gD2VNecF8ol99LK3UNsQQ9-rcl2kIcfn3eUcgKQ6FOJjVm0LGRJ0J9LjfLQi6aG2HVOYBRPzuSwtqJ/s400/filter+coffee+6.JPG" width="400" /></a></div><br />
Cover and let it sit for sometime..<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQ-QEbTJxCu6jQrLyzZ5UGMAPPENkhkq2Fhu2orHz5Qx6LVlQPcTNLLA7jnFtlrgSz4ZYna6M0rLmUA_K8eVmCA4hEuGP3t_VJIIjX9YTPCMNGuhue1maDDQnIR2Vt6PL0eV_6nit1RO-/s1600/filter+coffee+6a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQ-QEbTJxCu6jQrLyzZ5UGMAPPENkhkq2Fhu2orHz5Qx6LVlQPcTNLLA7jnFtlrgSz4ZYna6M0rLmUA_K8eVmCA4hEuGP3t_VJIIjX9YTPCMNGuhue1maDDQnIR2Vt6PL0eV_6nit1RO-/s400/filter+coffee+6a.JPG" width="306" /></a></div><br />
<br />
The decocotion is now ready.....<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxju5MBFEHdGBVKbpy1MdtjkO7TMK6UHs4qX9HNlpLWOZwjOFGwuArvpku6hzggKwiDyzFcRqVqwH9ejA687FWYpn7ahnkLNfz8CshNaUVocpsaewvYGwU_tfh883CL3gM13rHw3JFHT-4/s1600/filter+coffee+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxju5MBFEHdGBVKbpy1MdtjkO7TMK6UHs4qX9HNlpLWOZwjOFGwuArvpku6hzggKwiDyzFcRqVqwH9ejA687FWYpn7ahnkLNfz8CshNaUVocpsaewvYGwU_tfh883CL3gM13rHw3JFHT-4/s400/filter+coffee+7.JPG" width="306" /></a></div><br />
To prepare the perfect cup of <i>Kaap</i>i, one must not heat the milk and the decoction. Here is what must be done.Pour the required quantity of decoction into a tumbler.Yes, a stainless tumbler and not a cermaic / porcelain mug cup. In a vessel heat milk till it is almost boiling. Add sugar and stir to mix. Pour the piping hot milk over the decoction in the tumbler and serve.As you can see this kapi is served in a <i>Davara-Tumbler</i> as it is called.The vessel that holds the tumbler is the<i> Davara</i>.<br />
<br />
When served in the<i> Davara-tumbler</i>, the coffee is swished a couple of times between the dawara and tumbler to bring the coffee to the right temperature and make it more frothier.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiGx2LFwYGWzXTRlTT352jfpuB0028kPkTtDrU6P7iP1ie_j7XA6pjmB4ugta6yOMb7m44zs-BeXKM9LnySiw0Gvpujeh7sawcnd31ECNVcgWmE1w06rF5iKHbUPCYy-quHK09k902TFh/s1600/filter+coffee+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiGx2LFwYGWzXTRlTT352jfpuB0028kPkTtDrU6P7iP1ie_j7XA6pjmB4ugta6yOMb7m44zs-BeXKM9LnySiw0Gvpujeh7sawcnd31ECNVcgWmE1w06rF5iKHbUPCYy-quHK09k902TFh/s400/filter+coffee+8.JPG" width="306" /></a></div><b><br />
</b><br />
<b>Note:</b><br />
<br />
<ul><li>Always remember to serve this coffee piping hot and frothy.</li>
<li>The time taken for the decoction to seep varies with the size of the filter used. So it is wise to do this at night so that you wake up to a jar full of fresh decoction.</li>
<li>Play around with the quantity of milk,sugar and decoction till you get the flavor and strength[of coffee] to suit your taste.</li>
<li>In a TV show, it was mentioned that a spoon of sugar sprinkled over the packed coffee powder in step 3 [before adding water] enhances the taste of the coffee.</li>
<li>This coffee tastes best[according to me] if there is hint of bitterness. If it is too sweet, then there is no fun in enjoying this coffee.</li>
<li>To the best taste of filter coffee, roast and grind the coffee beans as and when you want to prepare the decoction. But I do know it is not possible in our busy schedule.To compensate this fact, store the ground coffee powder in the refrigerator and use as needed.</li>
<li>Sometimes a second decoction which is slightly a thinner version is also prepared with the same powder. After the first extract, boiling water is added to fill half the top compartment.The coffee prepared with the second decoction is not as tasty as the one prepared with the first extract.</li>
<li>You can store the decoction in an airtight container in the refrigerator for a couple of days [provided there is no power cut and your refrigerator is in good working condition]</li>
<li>Discard the previous days coffee powder, wash and use the filter to prepare another batch of decoction.</li>
</ul><div><br />
</div><div>Bon Appetit...<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/190/2D8A577DFD132F3926A156AC12739554.png" style="background-attachment: scroll; background-clip: initial; background-color: transparent; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; border-bottom-style: none !important; border-bottom-width: 0pt !important; border-color: initial !important; border-left-style: none !important; border-left-width: 0pt !important; border-right-style: none !important; border-right-width: 0pt !important; border-top-style: none !important; border-top-width: 0pt !important;" /> </a><br />
<br />
Catch me cooking @ <a href="http://seduceyourtastebuds.blogspot.com/">Seduce Your Tastebuds</a></div>Padmajhahttp://www.blogger.com/profile/11543983127473002611noreply@blogger.com19tag:blogger.com,1999:blog-7753181363948346773.post-35483787605568244652011-09-09T09:16:00.001-04:002013-10-25T11:05:21.688-04:00Shahi Paneer Kofta MasalaYou might have noticed that I have been posting a lot of recipes with Paneer and Tofu. We love them so much that these two appear on our table often.Though I wanted to share some other recipe here, I am posting one of my favorite recipe today which is paneer based . This dish has been praised and savored with the same gusto every time I serve it. <i> </i><br />
<br />
<i>Shahi</i> denotes something rich,creamy and fit for kings. In one word it can be summarized as 'Royal'. <i>Paneer</i> is Indian cottage cheese. <i>Koftas </i>are dumplings. So I guess you would have understood that you are about to be a part of a royal indulgence......<br />
<br />
I came up with this recipe a few months ago when I was feeling so bored one afternoon and wanted to cook something different and exotic[That usually happens to me-Boring = go and cook something]. I had to prepare dinner earlier as we had plans to go shopping . A side dish would be the perfect thing to cook ahead and so this dish came up in my mind. It took an hour from start to finish. I had made paneer earlier that day with no idea what to make with it and used it here.<br />
<br />
When dinner was served hubby was the first one to taste it and he was literally spell bound. I am not exaggerating here. He loved it so much. Lil angel loved the koftas and MIL made no comments about the gravy. When she came into the kitchen later that night she praised it. She said it was just like the ones served in restaurants and hubby who happened to pass that side peeped in to comment that it tasted better than the restaurant food!! <br />
<br />
All those rich and creamy ingredients had worked their magic on the dish and I got praised for it!!!!<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcb5SXiHfbncrj3s2vHPab8xqho_-QnOS1AEGZcZkbk-4H7itJrAj1-UqIOpGuUZTr4pF8Z3JsswcltiZOyJZM68LYp6TIdrLZWtXTKIinGcSgu3BDAF1212YnqgabHjdzkXEUETJRr5I/s1600/shahi+panner+kofta+masala+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcb5SXiHfbncrj3s2vHPab8xqho_-QnOS1AEGZcZkbk-4H7itJrAj1-UqIOpGuUZTr4pF8Z3JsswcltiZOyJZM68LYp6TIdrLZWtXTKIinGcSgu3BDAF1212YnqgabHjdzkXEUETJRr5I/s400/shahi+panner+kofta+masala+1.JPG" width="400" /></a></div>
<br />
<b>I used:</b><br />
<br />
<a href="http://seduceyourtastebuds.blogspot.com/2010/05/homemade-paneer.html">Homemade paneer</a> from ¾ liter milk [ make sure that the whey is completely drained out]<br />
Coarsely ground pistachio nuts – 2 tablespoons<br />
Almonds -10<br />
Khus- khus seeds / Poppy seeds -2 teaspoons<br />
Tomato puree- 1 cup<br />
Onion- 2, sliced<br />
Ginger garlic paste- 1 teaspoon<br />
Cumin seeds -1 teaspoon<br />
Fresh Yogurt -1 cup<br />
Whole spices – cardamom seeds from 2 pods, cloves -2 , cinnamon- a small piece.<br />
Kasuri methi / Dried fenugreek leaves -1 tablespoon<br />
Red chilli powder -1 ½ teaspoons<br />
Coriander powder -1 teaspoon<br />
Cumin powder -1/2 a teaspoon<br />
Salt to taste<br />
Butter -1 tablespoon<br />
Oil to deep fry<br />
<br />
<br />
1. Soak khus khus / poppy seeds in the smallest jar of your blender.[It is a lot easier this way than soaking it in a cup and then transferring to the blender jar as half of them get stuck to your finger / spoon / the cup]<br />
2. Microwave almonds in a cup of water for 2 minutes and when cool remove the skin[and discard] and keep aside[the almonds].<br />
3. Heat butter in a pan and sauté onion till brown. Cool and grind to a smooth paste.<br />
4. Grind the almonds along with the soaked khus khus to a fine paste and keep aside.<br />
5. In a bowl take crumbled paneer and coarsely powdered pistachio and mix well. Make small balls and deep fry in oil till golden brown and keep aside.<br />
6. Heat a little oil in another pan and add cumin seeds and whole spices.<br />
7. When the cumin crackles, put in the ginger garlic paste and onion paste. Cook for a minute.<br />
8. Add the tomato puree, coriander powder, chilli powder, cumin powder, salt and mix well.<br />
9. Add around ½ a cup of water and bring to boil.<br />
10. Now put in the ground almond-khus-khus[poppy seed] paste and mix well.<br />
11. Simmer for 5 minutes and add the yogurt.<br />
12. Adjust consistency by adding water/ milk.Simmer for 10 minutes.<br />
13. Add the kasuri methi and remove from heat.<br />
14. When you are ready to serve, heat the gravy once again and bring to boil and add the fried koftas.Simmer for a couple of seconds .<br />
<br />
Serve with Roti / Chapathi [Griddle cooked Indian flatbreads]<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhXof1lXtxGmuKOVF6zyTWrYttUC6r-f12j-71bayu9Pbw-1oqVgC04p28PbBb0CWW9QFkdgvbUslQ6TOQudAaxMdEBygGtVFyhacRjKpWxO8u9NxlHFUBsuUSUaCOvTRh2xbGrsQHE0/s1600/shahi+panner+kofta+masala+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhXof1lXtxGmuKOVF6zyTWrYttUC6r-f12j-71bayu9Pbw-1oqVgC04p28PbBb0CWW9QFkdgvbUslQ6TOQudAaxMdEBygGtVFyhacRjKpWxO8u9NxlHFUBsuUSUaCOvTRh2xbGrsQHE0/s400/shahi+panner+kofta+masala+2.JPG" width="400" /></a></div>
<br />
<br />
Though the ingredient list and the steps are lengthy, this is a true treat. Served with Chapathi / Roti, every bite is pure bliss.<br />
<br />
<br />
<br />
Bon Appetit...<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/190/2D8A577DFD132F3926A156AC12739554.png" style="-moz-background-inline-policy: continuous; background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /> </a><br />
<br />
Catch me cooking @ <a href="http://seduceyourtastebuds.blogspot.com/">Seduce Your Tastebuds</a>Padmajhahttp://www.blogger.com/profile/11543983127473002611noreply@blogger.com11tag:blogger.com,1999:blog-7753181363948346773.post-61208306684265594212011-07-16T07:46:00.000-04:002011-07-16T07:46:29.540-04:00Chilli Tofu | Vegan Chilli PaneerChilli chicken and Chilli paneer are quite popular in India but my profound love for tofu made me change the main ingredient here.I am sure this dish will have you craving for more.It's perfect for a party or just as a snack. Serve it as a side dish with fried rice or noodles to make a meal complete.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOZUWR5DFMr2nWfporUka5Y0HWRoT41NIRjJFQUbPwAHm_Ksx9jyC6BFLSnxT1LYj2XNiH5mWLMgQc3LWDJJf1Q6_5rzM8SJqVuHHQmol9xLIrcliUCOqKCIgcxcOuNPwKYfuMUTqprwX/s1600/chilli+tofu+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwOZUWR5DFMr2nWfporUka5Y0HWRoT41NIRjJFQUbPwAHm_Ksx9jyC6BFLSnxT1LYj2XNiH5mWLMgQc3LWDJJf1Q6_5rzM8SJqVuHHQmol9xLIrcliUCOqKCIgcxcOuNPwKYfuMUTqprwX/s400/chilli+tofu+1.JPG" width="400" /></a></div><br />
<b>I used :</b><br />
<br />
Firm tofu - 1 block cut into squares<br />
Capsicum- 1 , small, deseeded and cut into small strips <br />
Soya sauce - 1 teaspoon<br />
Spring onion whites - from 1 bunch, sliced<br />
Ginger - 1" piece, minced<br />
Garlic- 2 large cloves , minced<br />
Chilli powder -1 teaspoon<br />
Corn flour - 2 teaspoons mixed in a few teaspoons of water<br />
Salt to taste<br />
Oil for frying<br />
<br />
<b><br />
</b><br />
<b>For batter</b><br />
<br />
Corn flour- 1/2 a cup<br />
Maida / Refined flour - 1 tablespoon<br />
Soya sauce - 1 teaspoon<br />
Salt [ Skip this if the soya sauce is salty]<br />
<br />
<b>For seasoning</b><br />
<br />
Spring onion greens , chopped [You can also use finely chopped coriander leaves]<br />
<br />
<ol><li>Take the ingredients for batter in a bowl and mix well.</li>
<li>Add water little by little and make a smooth batter of coating consistency.</li>
<li>Heat oil for frying.When it is hot, simmer.</li>
<li>Dip the tofu pieces one by one in the prepared batter and deep fry till golden brown. Drain on absorbent paper and keep aside.</li>
<li>In another pan, heat a little oil and saute spring onion whites, garlic and ginger.</li>
<li>After a minute add the capsicum and saute for another minute.</li>
<li>Put in soya sauce , chilli powder , fried tofu pieces, cornflour mixed in water and salt if required.</li>
<li>Mix well and simmer for a couple of minutes for the flavors to blend.Sprinkle a little water if the mixture is too dry. If it is watery cook uncovered for a few minutes till the mixture thickens.</li>
<li>Remove from heat and serve hot garnished with spring onion greens / Coriander leaves</li>
</ol><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSuiCWTsuSk4YhmShi5LaznDM5kJy1q0n892u6xkrB0_x8JtM5-QQxW9oGzjpdMQ4WgZl_PrWcmRjCIj4FHFJ16kghfleSdE8Oj7kxRHlQ0IY24Q-hfAeMk87kxEnhlDtxwiKXdy_eB9S/s1600/chilli+tofu+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSuiCWTsuSk4YhmShi5LaznDM5kJy1q0n892u6xkrB0_x8JtM5-QQxW9oGzjpdMQ4WgZl_PrWcmRjCIj4FHFJ16kghfleSdE8Oj7kxRHlQ0IY24Q-hfAeMk87kxEnhlDtxwiKXdy_eB9S/s400/chilli+tofu+2.JPG" width="400" /></a></div><br />
Bon appetit...<br />
<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/163/7F9EB42A270886AF6354DAF5F018379B.png" style="-moz-background-inline-policy: continuous; background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a><br />
<br />
Catch me cooking @ <a href="http://seduceyourtastebuds.blogspot.com/">Seduce Your Tastebuds</a>Padmajhahttp://www.blogger.com/profile/11543983127473002611noreply@blogger.com12tag:blogger.com,1999:blog-7753181363948346773.post-40416602104273611122011-06-11T08:50:00.001-04:002011-06-11T08:52:06.479-04:00Sugarcane Juice SorbetAfter a long gap, I am back with one of our favorite recipes. A cooler to quench the summer heat.Fresh juices are our saviors when its very hot outside.But sugarcane juice is not amongst Lil Angel's favorites list . She finds it too sweet. Her tolerable level is just a couple of sips and not more. We on the other hand love this so much that we don't mind gulping down a couple of cups at a time.<br />
<br />
I wanted her to relish this juice too.Sugarcane juice has a number of health benefits apart from the fact that is very delicious.<br />
<br />
<ul><li> It is an instant source of energy.</li>
<li> It has anti oxidant properties</li>
<li>It promotes the clear flow of urine and helpful in avoiding kidney stones.</li>
<li>Sugarcane juice is given in the treatment of jaundice</li>
</ul>Apart from this it is really refreshing to have a cup of sugarcane juice when the summer heat is killing us.<br />
<br />
Since she does not prefer the juice as it is,I wanted Lil one to enjoy it in a different form and thus was born this sorbet. In India, when the sugarcane juice is expressed, lime / lemon is kept between the sugarcane. The combo of lime and sugarcane is really refreshing. Here in China, sugarcane juice is expressed as such without any addition. I got this sugarcane juice [freshly expressed] ,came home and added ginger powder and lemon juice to taste. Then made it into sorbet. Lil Angel loved this!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHk1_feUIBF-8S8NBUwXPo3HA_JhI-HAP7uxFkwa4Ub1CNFERmk5CptpP7gd6KA_bLykWxjDTQMveWxfxeo912yx76ZjHvoDZXXpn1PbvNsKdk2beKE_hTn9oAgYdpbCVBHW-cTSEMxFTk/s1600/sugarcane+sorbet+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHk1_feUIBF-8S8NBUwXPo3HA_JhI-HAP7uxFkwa4Ub1CNFERmk5CptpP7gd6KA_bLykWxjDTQMveWxfxeo912yx76ZjHvoDZXXpn1PbvNsKdk2beKE_hTn9oAgYdpbCVBHW-cTSEMxFTk/s400/sugarcane+sorbet+1.JPG" width="400" /></a></div><br />
<div style="color: red;"><b>I used :</b></div><br />
Sugarcane juice - 300ml<br />
Ginger powder- 1/2 a teaspoon<br />
Lemon juice- 1 teaspoon<br />
<br />
<ol><li>Mix all the ingredients together .</li>
<li>Put it into a freezer proof container and freeze till set. </li>
<li>Around 10-15 minutes before serving, remove from freezer, scrape with a fork and serve in individual cups.</li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8L7577WTNuzgtP1yKer-cEJUUYB-dhXWcYU2Lvg-nLmtd6zsrqPSBDxgoozxFVMCrKY6B2lP2yYusNlIv3BjxUPfC9vPe4Cql-TtqpKDdzvYCl_xJkB1URui1l5WE7M4GB7klE2ObFfyF/s1600/sugarcane+sorbet+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8L7577WTNuzgtP1yKer-cEJUUYB-dhXWcYU2Lvg-nLmtd6zsrqPSBDxgoozxFVMCrKY6B2lP2yYusNlIv3BjxUPfC9vPe4Cql-TtqpKDdzvYCl_xJkB1URui1l5WE7M4GB7klE2ObFfyF/s400/sugarcane+sorbet+2.JPG" width="325" /></a></div><br />
<b>Note :</b><br />
<br />
You can adjust the quantity of ginger powder and lemon juice to suit your taste.<br />
<br />
Bon Appetit...<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/190/2D8A577DFD132F3926A156AC12739554.png" style="-moz-background-inline-policy: -moz-initial; background: none transparent scroll repeat 0% 0%; border-bottom: 0pt; border-left: 0pt; border-right: 0pt; border-top: 0pt;" /></a><br />
<br />
Catch me cooking @ <a href="http://seduceyourtastebuds.blogspot.com/">SeduceYour Tastebuds</a>Padmajhahttp://www.blogger.com/profile/11543983127473002611noreply@blogger.com11tag:blogger.com,1999:blog-7753181363948346773.post-74460951974140220632011-05-02T01:40:00.000-04:002011-05-02T01:40:48.183-04:00Squash, Mushroom & Chick Pea Stuffing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMwures9qEOaiudppWzsBENvNSJLIoE1n3DQ-_mvJYveVQDIhj7XBCYCpiHstS1DqQx3mm-x0daCf4xIfhrvUQ2rmJqZpC7OwB_FnQmaD3h3Sasd0-UtIF4UHvSlQntieHg8r0CydpQs/s1600/IMG_0123+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMwures9qEOaiudppWzsBENvNSJLIoE1n3DQ-_mvJYveVQDIhj7XBCYCpiHstS1DqQx3mm-x0daCf4xIfhrvUQ2rmJqZpC7OwB_FnQmaD3h3Sasd0-UtIF4UHvSlQntieHg8r0CydpQs/s400/IMG_0123+copy.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Hi fellow bloggers, it has been a while since I posted, but I intend to post more regularly. Welcome to those who joined us since my last post. I wanted to share a variation of a vegetarian stuffing I saw in the Christmas edition of <a href="http://www.womanandhome.com/">woman&home</a> magazine. Theirs called for squash, goat cheese & cannellini beans - which I did not have, but I did have chick peas. So here's what you need: <div><div><div><div><div><div><div><div align="left"><br />
Ingredients</div>1 small butternut squash<br />
Fresh herbs (4 sprigs thyme, 6 basil leaves, spring onions)<br />
1 large pod garlic<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 tbs olive oil<br />
2 tsp dried italian seasoning (optional)<br />
1 425g can Chick Peas drained & rinsed<br />
8 oz button mushrooms washed & sliced<br />
half small red & green bell pepper<br />
<div>Broccoli florets</div><div>Goat cheese crumbled as desired</div><br />
1. Heat oven at 400 F or gas marked 6. Cut squash and season with fresh herbs and/or dried seasonings, drizzle with olive oil and roast until tender for about 20 mins.<br />
<div>2. Mash the chick peas roughly and add bell pepper and some of the goat cheese. Stir and season additionally if desired.</div><div>3. Place mixture in baking pan and top with broccoli florets, remaining goat cheese and a little goat cheese until brown.<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>(N.b The original recipe called for bread but I left it out because of my allergies, it was a little loose, but it made for a filling lunch.) </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Jx3NqOnsGqzsFOpedR1R-inWJaMAyGwZJ4T0q3MUJO5eBoDXuIOqhJf0LyHi6psp5AYD2fBpS4zst8T_9mrA2X39-NwSawmBl2E-8uEzucLW2j3cpyVRNTk4AvcVK1Hjd2TqDcTVtzM/s1600/IMG_0131+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Jx3NqOnsGqzsFOpedR1R-inWJaMAyGwZJ4T0q3MUJO5eBoDXuIOqhJf0LyHi6psp5AYD2fBpS4zst8T_9mrA2X39-NwSawmBl2E-8uEzucLW2j3cpyVRNTk4AvcVK1Hjd2TqDcTVtzM/s400/IMG_0131+copy.jpg" width="400" /></a></div><div>What vegetarian stuffing recipes are you making? <br />
<br />
<br />
<br />
<span style="color: blue;"></span></div></div></div></div></div></div></div></div></div>HarriChttp://www.blogger.com/profile/01844763389085740268noreply@blogger.com6tag:blogger.com,1999:blog-7753181363948346773.post-74637024771959674842011-03-23T13:46:00.000-04:002011-03-23T13:46:37.030-04:00Cauliflower SoupA creamy,crunchy soup from Tarla Dalal's <b><a href="http://seduceyourtastebuds.blogspot.com/2010/07/healthy-heart-cookbook-book-review.html">Healthy Heart Cookbook</a></b> .A low fat delectable soup that has a wonderful texture and is a little different from the other soups that I usually make.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggqtmIdDQbAerRhOA_L1K-4oIq8d2Z4iZl9ZgXBDmUP08cvI95k76xAV6tkdmi24-yclx7zoG5Rl2Kwq3jfCi1MNdY9DuEsgzYtluiyKmMVjbDrMNe0AKk9nbHqjJmTVzsPG4SAnrXi2U/s1600/cauliflower+soup+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggqtmIdDQbAerRhOA_L1K-4oIq8d2Z4iZl9ZgXBDmUP08cvI95k76xAV6tkdmi24-yclx7zoG5Rl2Kwq3jfCi1MNdY9DuEsgzYtluiyKmMVjbDrMNe0AKk9nbHqjJmTVzsPG4SAnrXi2U/s400/cauliflower+soup+1.JPG" width="400" /></a></div><br />
<b>You need:</b><br />
<br />
Cauliflower,chopped - 2 cups<br />
Onion, finely chopped-1 cup<br />
Low fat milk-2 cups[adjust depending on the consistency you prefer]<br />
Corianderleaves finely chopped-2 tablespoons[The original recipe calls for celery]<br />
Oil-1 teaspoon<br />
Salt and Pepper to taste<br />
<br />
<br />
1.Heat oil in a pan and saute the onion till they are translucent<br />
2.Add the cauliflower and saute for another 5 minutes,add milk and a cup of water .Bring to a rolling boil.<br />
3.Simmer till the cauliflower is partially cooked.<br />
4.Cool and blend to a rough puree.<br />
5.Return the puree to the pan and bring to boil.Simmer for a couple of minutes.Add salt and pepper.<br />
6.Add coriander leaves and serve hot..<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGk1wdVX6A7slCsEwkDgtrF1VkfgeDdW7Zs6nZDyHkjNt0aV6ZvRC-vwhZBwpnR8F7qfzC0SPo-HUZqNOhbincfwnoj2CLM0wtrr3K1ccoTMPSe5mnQdqvOYhO0YOdAjO3mbDuJ_T1_-4/s400/cauliflower+soup+2.JPG" style="margin-left: auto; margin-right: auto;" width="307" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crunchy Cauliflower Soup</td></tr>
</tbody></table> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGk1wdVX6A7slCsEwkDgtrF1VkfgeDdW7Zs6nZDyHkjNt0aV6ZvRC-vwhZBwpnR8F7qfzC0SPo-HUZqNOhbincfwnoj2CLM0wtrr3K1ccoTMPSe5mnQdqvOYhO0YOdAjO3mbDuJ_T1_-4/s1600/cauliflower+soup+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
Bon Appetit...<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/190/2D8A577DFD132F3926A156AC12739554.png" style="-moz-background-inline-policy: -moz-initial; background: none transparent scroll repeat 0% 0%; border-bottom: 0pt; border-left: 0pt; border-right: 0pt; border-top: 0pt;" /></a><br />
<br />
Catch me cooking @ <a href="http://seduceyourtastebuds.blogspot.com/">SeduceYour Tastebuds</a>Padmajhahttp://www.blogger.com/profile/11543983127473002611noreply@blogger.com8tag:blogger.com,1999:blog-7753181363948346773.post-34340410962334325892011-02-13T00:20:00.003-04:002011-02-13T00:29:47.497-04:00Spinach Salad, Lime Vanilla Vinaigrette<a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_4941.jpg"><img class="aligncenter size-full wp-image-11199" title="_MG_4941" src="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_4941.jpg" alt="" width="580" height="406" /></a><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_4971.jpg"></a><br /><p style="text-align: center;"><strong><span style="color:#ff0000;">Heart Healthy Spinach Salad<br />Tahitian Lime Vanilla Vinaigrette<br />Honey Mandarin, Avocado, Roasted Almond</span></strong></p><b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b><br /><p style="text-align: justify;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_49711.jpg"><img class="aligncenter size-full wp-image-11212" title="_MG_4971" src="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_49711.jpg" alt="" width="500" height="750" /></a></p><br /><p style="text-align: center;">My Citrus Salad Tree - 5 different fruits on one tree:</p><br /><p style="text-align: center;">honey mandarin<br />tahitian lime<br />minneola tangelo<br />valencia orange<br />late lane navel orange</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_4904.jpg"><img class="aligncenter size-full wp-image-11203" title="_MG_4904" src="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_4904.jpg" alt="" width="450" height="300" /></a><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_49031.jpg"></a></p><br /><p style="text-align: center;">Tahitian Lime Vanilla Vinaigrette</p><br /><p style="text-align: center;">1/3 c. olive oil<br />3 T. lime juice<br />1 t. lime zest<br />1/2 vanilla bean<br />1/2 t. sugar<br />salt & pepper to taste</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_49031.jpg"><img class="aligncenter size-full wp-image-11205" title="_MG_4903" src="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_49031.jpg" alt="" width="450" height="300" /></a></p><br /><p style="text-align: justify;">Scrape the seeds from the vanilla bean pod. Whisk all the ingredients together. Add the pod to the vinaigrette. Let stand at least one hour so the flavors blend. Remove the pod before serving. For best results use a mild tasting olive oil so as not to overpower the fragrant vanilla. If a vanilla bean is not available, substitute 1 t. vanilla extract.</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_4923.jpg"><img class="aligncenter size-full wp-image-11206" title="_MG_4923" src="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_4923.jpg" alt="" width="450" height="300" /></a></p><br /><p style="text-align: center;">Both the tahitian lime and honey mandarin are from my citrus salad tree.</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_4926.jpg"><img class="aligncenter size-full wp-image-11207" title="_MG_4926" src="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_4926.jpg" alt="" width="450" height="300" /></a></p><br /><p style="text-align: center;">Marinate the honey mandarin segments in the vinaigrette.</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_4929.jpg"><img class="aligncenter size-full wp-image-11208" title="_MG_4929" src="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_4929.jpg" alt="" width="450" height="380" /></a></p><br /><p style="text-align: center;">Toss fresh spinach with lime vanilla vinaigrette.<br />Compose the salad with honey mandarin segments, diced avocado, and roasted almonds.</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_4950.jpg"><img class="aligncenter size-full wp-image-11209" title="_MG_4950" src="http://www.tastewiththeeyes.com/wp-content/uploads/2011/02/MG_4950.jpg" alt="" width="580" height="386" /></a></p><br /><p style="text-align: center;"><strong><span style="color:#ff0000;">Lori Lynn</span></strong></p><p style="text-align: center;"><strong><span style="color:#ff0000;"><br /></span></strong></p><p style="text-align: center;"><strong><span style="color:#ff0000;"><a href="http://www.tastewiththeeyes.com/">Taste With The Eyes</a></span></strong></p><p style="text-align: center;"><strong><span style="color:#ff0000;"><br /></span></strong></p><p style="text-align: center;"><strong><span style="color:#ff0000;">where the image is meant to titillate and inspire the cook</span></strong></p>Lori Lynnhttp://www.blogger.com/profile/07618373287712454892noreply@blogger.com9tag:blogger.com,1999:blog-7753181363948346773.post-22004333741677230522011-01-16T20:17:00.004-04:002011-01-16T21:41:14.208-04:00Fragrant Chilled Soba Noodle Soup<a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/01/MG_37501.jpg"><img class="aligncenter size-full wp-image-10897" title="_MG_3750" src="http://www.tastewiththeeyes.com/wp-content/uploads/2011/01/MG_37501.jpg" alt="" width="580" height="796" /></a><br /><p style="text-align: center;"><strong><span style="color:#7aa25d;">Chilled Soba Noodle Soup<br />Fragrant Soy Milk Broth with Ground Sesame, Lemongrass, Ginger, Curry Leaf<br />Buckwheat Soba Noodle & Chick Pea<br />Heirloom Tomato, Cucumber, Scallion, Cilantro, Red Jalapeño, Sesame Seed</span></strong></p><br /><p style="text-align: center;"><strong><span style="color:#7aa25d;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/01/MG_3821.jpg"><img class="aligncenter size-full wp-image-10907" title="_MG_3821" src="http://www.tastewiththeeyes.com/wp-content/uploads/2011/01/MG_3821.jpg" alt="" width="580" height="386" /></a></span></strong></p><br /><p style="text-align: center;"><strong><span style="color:#7aa25d;">Lemongrass, Ginger, Curry Leaf</span></strong></p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/01/MG_35732.jpg"><img class="aligncenter size-full wp-image-10900" title="_MG_3573" src="http://www.tastewiththeeyes.com/wp-content/uploads/2011/01/MG_35732.jpg" alt="" width="580" height="386" /></a></p><br /><p style="text-align: center;"><strong><span style="color:#7aa25d;"> Buckwheat Soba Noodle </span></strong></p><br /><p style="text-align: justify;"><strong> </strong>As we Angelenos bask in a mid-winter heat wave with temperatures reaching the 80's...we're dining on a cool fragrant heart healthy soup here. Soy milk is infused with lemongrass, ginger, and curry leaf. Ground sesame seeds add a nutty component. The garnishes are bright and refreshing. My friends in the mid-west and north-east may want to remember this recipe for the hot months to come, and those in the Southern Hemisphere and Southern California (for the time being), can enjoy this chilled soup now!<br /><br /></p><p style="text-align: center;"><strong><span style="color:#7aa25d;"> Soup Recipe</span></strong></p><br /><p style="text-align: justify;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/01/MG_35773.jpg"><img class="aligncenter size-full wp-image-10910" title="_MG_3577" src="http://www.tastewiththeeyes.com/wp-content/uploads/2011/01/MG_35773.jpg" alt="" width="280" height="186" /></a></p><br /><p style="text-align: justify;">Add bruised lemongrass stalks, pieces of peeled ginger, and a handful of fresh curry leaves to 1 qt. of unsweetened organic soy milk. Simmer for about 10 minutes. Remove from heat, cover, and let steep another 45 minutes, then strain the liquid and discard the solids.</p><br /><p style="text-align: justify;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/01/MG_35822.jpg"><img class="aligncenter size-full wp-image-10911" title="_MG_3582" src="http://www.tastewiththeeyes.com/wp-content/uploads/2011/01/MG_35822.jpg" alt="" width="280" height="200" /></a></p><br /><p style="text-align: justify;">Add about 3 T. ground toasted sesame seed to the liquid. Let come to room temperature, add one can of rinsed and drained chick peas and salt to taste. Chill in refrigerator at least one hour. Meanwhile, cook buckwheat soba noodles according to package instructions. Chill noodles too.</p><br /><p style="text-align: justify;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/01/MG_37291.jpg"><img class="aligncenter size-full wp-image-10915" title="_MG_3729" src="http://www.tastewiththeeyes.com/wp-content/uploads/2011/01/MG_37291.jpg" alt="" width="280" height="186" /></a></p><br /><p style="text-align: center;">Place soba in a bowl. Ladle cool broth and chick peas over and around the noodles.</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2011/01/MG_37672.jpg"><img class="aligncenter size-full wp-image-10919" title="_MG_3767" src="http://www.tastewiththeeyes.com/wp-content/uploads/2011/01/MG_37672.jpg" alt="" width="580" height="387" /></a><br /><p style="text-align: justify;">Garnish with wedges of heirloom tomato, sliced scallion, cucumber, red jalapeño, and cilantro. Finish with a sprinkling of black and white sesame seeds.</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Lori Lynn @ </p><p style="text-align: justify;"><a href="http://www.tastewiththeeyes.com/">Taste With The Eyes</a></p>Lori Lynnhttp://www.blogger.com/profile/07618373287712454892noreply@blogger.com6tag:blogger.com,1999:blog-7753181363948346773.post-48926684975501370462010-12-31T14:46:00.010-04:002010-12-31T15:20:31.894-04:00Steamed Fish with Stir Fried Veggies.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2DqLLxTPAlYwtglOsEeQiWeMbNM57doPhF6bKzNv3MvJR7csMMualU_2IK1EDC29NNxHylBD-DbK7vFSKnfqgBUGQGR62cuvr2nbH0P6iFFDBKttsTIjPVTTgCXWqPVjcpzJKJlwUkXJh/s1600/IMG_2704.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2DqLLxTPAlYwtglOsEeQiWeMbNM57doPhF6bKzNv3MvJR7csMMualU_2IK1EDC29NNxHylBD-DbK7vFSKnfqgBUGQGR62cuvr2nbH0P6iFFDBKttsTIjPVTTgCXWqPVjcpzJKJlwUkXJh/s1600/IMG_2704.jpg" alt="" id="BLOGGER_PHOTO_ID_5555126442985909154" border="0" /></a><br /><br />Hello everyone, it's been a long time but I'm around still busy in the kitchen. Here's a wonderful dish which grew from necessity and what available ingredients we had in the fridge. I guess you'll cook anything when you're hungry :-) Funny and desperate as the situation may have seemed at the time, it became an instant hit at home and I was always asking my wife for the "fish recipe" for lunch.<br /><br />So just in time for the New Year here's a wonderful fish recipe you can add to your New Years Day Lunch lineup...I know I will be having some of this for sure. I'm always in awe with the colour the sweet peppers add to this dish. :-)<br /><br />Here's steamed fish with stir fried veggies!<br /><br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">STEAMED FISH WITH STIR FRIED VEGGIES</span><br /></div><div style="border-style: none none solid; border-color: -moz-use-text-color -moz-use-text-color windowtext; border-width: medium medium 1.5pt; padding: 0cm 0cm 1pt;"> </div><br />1 6 oz pack of white fish fillets<br />1 each of red, green and yellow sweet peppers<br />1 minced garlic clove<br />2 tsp. minced ginger root or powder<br />1/2 cup water<br />1 tsp. five spice<br />2 tbsp. brown sugar<br />1 tsp. cornstarch<br />4 tbsp. oil<br />4 oz mushrooms*<br /><a href="http://www.simplytrinicooking.com/2008/06/green-seasoning.html">green seasoning</a> to marinate the fish<br /><br />*You can use your favourite mushroom. In this recipe we used Po Ku mushrooms.<br /><p class="MsoNormal"> </p><div style="border-style: none none solid; border-color: -moz-use-text-color -moz-use-text-color windowtext; border-width: medium medium 1.5pt; padding: 0cm 0cm 1pt;"> </div><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisU-9rH99SktEinzlAfN1_vn2B4FKuVruMeKlpgBb9mutX3JOJZTu9XlR00PftIi1xZI2r6UEXUn9-0KL60DIFIYPwnivLe1OwvtFqCBBNxQX44ddj3EwqEMTM8PSmngbZ5QYt6IgLH69Q/s1600/IMG_2658.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisU-9rH99SktEinzlAfN1_vn2B4FKuVruMeKlpgBb9mutX3JOJZTu9XlR00PftIi1xZI2r6UEXUn9-0KL60DIFIYPwnivLe1OwvtFqCBBNxQX44ddj3EwqEMTM8PSmngbZ5QYt6IgLH69Q/s400/IMG_2658.jpg" alt="" id="BLOGGER_PHOTO_ID_5555128837976601970" border="0" /></a>Remove the seeds from the peppers and julienne into thin strips.<br /></div><br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTds7sOG9H0_BSklZbq5tJWyS3xklBNROwTbxCRJ78d29N-Iwq8FZ7TLIjxOw04WExbmCRNIZFQLG9uJx3tKLOsp_8hLsAV-LkTN7oVY0cjPdVG1y_xGLwLyD7mQiQb_kPcTP0IB0qorN/s1600/IMG_2660.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTds7sOG9H0_BSklZbq5tJWyS3xklBNROwTbxCRJ78d29N-Iwq8FZ7TLIjxOw04WExbmCRNIZFQLG9uJx3tKLOsp_8hLsAV-LkTN7oVY0cjPdVG1y_xGLwLyD7mQiQb_kPcTP0IB0qorN/s400/IMG_2660.jpg" alt="" id="BLOGGER_PHOTO_ID_5555128833001350946" border="0" /></a>Blend the garlic, ginger, 2 tsp. of green seasoning, water, and five spice.<br /></div><div style="text-align: center;"> Pour over the fish and allow it to marinate for about 30 minutes.<br /></div><br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGanMkkPVZ7LuehsQbc93sLeylmi8FlNDlrssWzY5ImmpEZ6BxOMBZyn94pXrRuEsUuOmPZwTSw0gOt2UHdJLHvndLxi2coOITfRd85-YDEYTjy3O_Fb775Vdz1x6_XqpfTVS1L_U3z6NN/s1600/IMG_2665.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGanMkkPVZ7LuehsQbc93sLeylmi8FlNDlrssWzY5ImmpEZ6BxOMBZyn94pXrRuEsUuOmPZwTSw0gOt2UHdJLHvndLxi2coOITfRd85-YDEYTjy3O_Fb775Vdz1x6_XqpfTVS1L_U3z6NN/s400/IMG_2665.jpg" alt="" id="BLOGGER_PHOTO_ID_5555128826164759810" border="0" /></a>Chop the mushrooms and set aside.<br /></div><br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcPK0pWWAOQXa385SybTdQzVvBtb2-z5f58Pl7Ofx0oe1z8lyPeo4I9lBXXC4IlPjS0F0I47AIH2IkYcaPrCJ9LsG672d-FzzL7aibeJhO0Vk1MiOUkJuvBTeJCVB8ERNwh0tzzZ42ma7/s1600/IMG_2664.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcPK0pWWAOQXa385SybTdQzVvBtb2-z5f58Pl7Ofx0oe1z8lyPeo4I9lBXXC4IlPjS0F0I47AIH2IkYcaPrCJ9LsG672d-FzzL7aibeJhO0Vk1MiOUkJuvBTeJCVB8ERNwh0tzzZ42ma7/s400/IMG_2664.jpg" alt="" id="BLOGGER_PHOTO_ID_5555128656172077346" border="0" /></a>Place the peppers in 2 tbsp of oil and allow it to cook until slightly tender.<br /></div><br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4tOrQIxtpmp1VOcRDpjRa_8Z5spVcya6OCiCK8NHaQmchEqjOllgjgbOCvWGbKXuZaZdTadGjt_R4Y9CAYNahq9k_yVxKjY6PjiUOXxAe4CMDM-Ef-CTGviH22NG6Bhz6qiEDuJ0XNDv/s1600/IMG_2666.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4tOrQIxtpmp1VOcRDpjRa_8Z5spVcya6OCiCK8NHaQmchEqjOllgjgbOCvWGbKXuZaZdTadGjt_R4Y9CAYNahq9k_yVxKjY6PjiUOXxAe4CMDM-Ef-CTGviH22NG6Bhz6qiEDuJ0XNDv/s400/IMG_2666.jpg" alt="" id="BLOGGER_PHOTO_ID_5555128649364304770" border="0" /></a>Toss in the mushrooms and cook for another 2 minutes. Cover and set aside<br /></div><br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnaF5kcHY_RAYirBx_TScQrQEq-xbwoEMlILNWnWQ3gJ51Xn0i_GOD-7D6sHNoQDpHa0DteX0FTwRlY3jpuaeAg18kGIzIcRPW0ZA2imlHsCourn98KOs-T9FPQ8tt2raZbdo86fLU3kpa/s1600/IMG_2668.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnaF5kcHY_RAYirBx_TScQrQEq-xbwoEMlILNWnWQ3gJ51Xn0i_GOD-7D6sHNoQDpHa0DteX0FTwRlY3jpuaeAg18kGIzIcRPW0ZA2imlHsCourn98KOs-T9FPQ8tt2raZbdo86fLU3kpa/s400/IMG_2668.jpg" alt="" id="BLOGGER_PHOTO_ID_5555128643782659874" border="0" /></a><br /></div><br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kScPV-u8xQ5uwaheuqIxFVeNoI70B52SFRniJ-tYKR0AnfJypNHRhsGfptZU8dftSBLn1Y9Qh1yspABrVOnoAdLmictNO17i1NNdFf6Osp__b32kE8LUdoZ6BJyN3C1n0Hj8tz-o5Bge/s1600/IMG_2673.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kScPV-u8xQ5uwaheuqIxFVeNoI70B52SFRniJ-tYKR0AnfJypNHRhsGfptZU8dftSBLn1Y9Qh1yspABrVOnoAdLmictNO17i1NNdFf6Osp__b32kE8LUdoZ6BJyN3C1n0Hj8tz-o5Bge/s400/IMG_2673.jpg" alt="" id="BLOGGER_PHOTO_ID_5555128634642279042" border="0" /></a>Place only the fish in a deep sauce pan or pot with 2 tbsp of oil and allow to cook.<br /></div><div style="text-align: center;"> You may have to turn it over after 5 minutes and let it cook on the other side.<br /></div><br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZE15zE0CTJhNOa5Kyws32FDex0sp2FJxJBN8T1GOy-v_uNG9dhWzdXDYWVw_WeDrFzFReY9vvKs6SQ8f24q75mamU8nY7jbRkP6HhHxUEsASY3KW4EBJZYE_pEXI_qPsDu2EkHFdDNDz/s1600/IMG_2676.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZE15zE0CTJhNOa5Kyws32FDex0sp2FJxJBN8T1GOy-v_uNG9dhWzdXDYWVw_WeDrFzFReY9vvKs6SQ8f24q75mamU8nY7jbRkP6HhHxUEsASY3KW4EBJZYE_pEXI_qPsDu2EkHFdDNDz/s400/IMG_2676.jpg" alt="" id="BLOGGER_PHOTO_ID_5555128627984078530" border="0" /></a>Combine the cornstarch, sugar and the<br />remaining marinating sauce and pour over the fish.<br /><br /></div><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4bFSicWbQ61ja6T5KtHJr6upqZROPOJmZ1ySEAnmTD3NTItllSeND4WaXUz9N12wvSJq2J83X-RRHSIfPWk3O5nGp65GP1UJNBfmNddOsjphYMvBIkVo1VW5cj1aqJvzmaW70UDXUAfD/s1600/IMG_2677.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4bFSicWbQ61ja6T5KtHJr6upqZROPOJmZ1ySEAnmTD3NTItllSeND4WaXUz9N12wvSJq2J83X-RRHSIfPWk3O5nGp65GP1UJNBfmNddOsjphYMvBIkVo1VW5cj1aqJvzmaW70UDXUAfD/s400/IMG_2677.jpg" alt="" id="BLOGGER_PHOTO_ID_5555128341642148418" border="0" /></a>Allow to simmer for another 10 minutes, or<br /></div><div style="text-align: center;">until the fish is cooked and the sauce is thickened.<br /><br /></div><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxbwKwzZAMkkU8r9Zoss4vYFDgbPF41BLL41A4F0AgNP-b9FNJdKxcSWjOEyhDoWs5XMrgGoS4GNdNMYcifoXYaw6kSf7H4qrDqP8M8If46C1n9WE_G6NUcYNYgxWmxG3FhQdw99D-bsB/s1600/IMG_2679.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxbwKwzZAMkkU8r9Zoss4vYFDgbPF41BLL41A4F0AgNP-b9FNJdKxcSWjOEyhDoWs5XMrgGoS4GNdNMYcifoXYaw6kSf7H4qrDqP8M8If46C1n9WE_G6NUcYNYgxWmxG3FhQdw99D-bsB/s400/IMG_2679.jpg" alt="" id="BLOGGER_PHOTO_ID_5555128338721509522" border="0" /></a>Remove from the pot and place in a casserole dish and...<br /></div><br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUixaocMBym2xluEIBl3nvOzjOyhBNN1V6o5NQs6YqmNJDvqJx2al39Uqtc_nmiXyGyJ9qQOLcaCirwi-epvYL8MS_DQxxOw_6C3W7iQQsNpF482-DnRaxrbjCdwkX_9JKeYYN6ktbxbbc/s1600/IMG_2680.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUixaocMBym2xluEIBl3nvOzjOyhBNN1V6o5NQs6YqmNJDvqJx2al39Uqtc_nmiXyGyJ9qQOLcaCirwi-epvYL8MS_DQxxOw_6C3W7iQQsNpF482-DnRaxrbjCdwkX_9JKeYYN6ktbxbbc/s400/IMG_2680.jpg" alt="" id="BLOGGER_PHOTO_ID_5555128330692568770" border="0" /></a>top with the vegetables.<br /></div><br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4JFK8xD2-81OMjNQncR48LusnZhHWmyg1B7LtZrJU7qD2yU5G7uC_VtEHSiCj2qdONV_SM8MxjilYI_ODWA99bIcPs-yOCJnYLHsI-o4lUFiGnwo3MkGfXUyfGc-QVEheuKBAwh7qeEV/s1600/IMG_2683.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4JFK8xD2-81OMjNQncR48LusnZhHWmyg1B7LtZrJU7qD2yU5G7uC_VtEHSiCj2qdONV_SM8MxjilYI_ODWA99bIcPs-yOCJnYLHsI-o4lUFiGnwo3MkGfXUyfGc-QVEheuKBAwh7qeEV/s400/IMG_2683.jpg" alt="" id="BLOGGER_PHOTO_ID_5555128323419925842" border="0" /></a>Place the casserole dish in a preheated oven and<br /></div><div style="text-align: center;"> allow to continue to cook for about 10 minutes at 250 degrees F<br /></div><br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-vi6-4Ts_ulvHqKcFZIo8nKf8ZdkhyNVKiVqnvaE15Cm5TT2N9ybpHxeN9rzSulDpQbkI4bj2h0ltL1Xkh_gVehjkjEvfx4_QYqJEWqRYwbtpLkEmxbKYC22ahQxEvJ9DnycGFJaxJfA/s1600/IMG_2685.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 399px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-vi6-4Ts_ulvHqKcFZIo8nKf8ZdkhyNVKiVqnvaE15Cm5TT2N9ybpHxeN9rzSulDpQbkI4bj2h0ltL1Xkh_gVehjkjEvfx4_QYqJEWqRYwbtpLkEmxbKYC22ahQxEvJ9DnycGFJaxJfA/s400/IMG_2685.jpg" alt="" id="BLOGGER_PHOTO_ID_5555128324314595490" border="0" /></a>Remove and serve hot.<br /><br /></div><br /><div style="text-align: center;"><a href="http://stcprint.blogspot.com/2010/12/steamed-fish-with-stir-fried-veggies.html">Print this Recipe</a><br /></div><br /><br />What else can I say, it's really delicious. You have to try it.<br /><br />Happy New Year to one and all :-)<br /><br /><br /><p class="MsoNormal"> </p><a href="http://simplytrinicooking.ourtoolbar.com/" target="new">Download our free toolbar</a><br /><a href="http://www.facebook.com/pages/Simply-Trini-Cooking/187321268791" target="new">Join our Facebook fanpage </a><br /><a href="http://bit.ly/b67zCP">Subscribe to our Newsletter</a><br /><br />.Felixhttp://www.blogger.com/profile/08767476593147888832noreply@blogger.com6tag:blogger.com,1999:blog-7753181363948346773.post-54422520791229504332010-12-27T01:51:00.001-04:002010-12-27T20:10:43.044-04:00Microwave Greenpeas DhoklaDhokla,as we know, is the famous dish from the state of Gujarat made with chickpea flour/ besan.A batter is made and it is steamed.After which a seasoning of mustard,asafoetida is poured over.The dhokla is then sliced and then served garnished with grated coconut, coriander leaves.There are several varieties of Dhokla like khamman dhokla, Khatta dhokra, Rasia dhokra, cheese dhokra, etc.<br />
<br />
I made dhokla with green peas and besan in the microwave.It was super quick and was very fluffy.The color was very appealing and it tasted great as well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0leMttixvKDNWNj-7LFoIQoQoQ9FRGQVCmh0vj1xLKLDA90cTJAUu-ZnhF_fdPKuckuF0tVXt1FfhukLyVnx3XkL8EB42LF_TvJO2VtosCddjnx_5PmiPg5H26k5R6M9KfuQ_CegPIFs/s1600/dokla+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0leMttixvKDNWNj-7LFoIQoQoQ9FRGQVCmh0vj1xLKLDA90cTJAUu-ZnhF_fdPKuckuF0tVXt1FfhukLyVnx3XkL8EB42LF_TvJO2VtosCddjnx_5PmiPg5H26k5R6M9KfuQ_CegPIFs/s400/dokla+4.JPG" width="400" /></a></div><br />
<br />
Here is what you have to do...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqMGz9FSbYwQc8Gp1e1ayKG3coOo46towY4Q3vGmBYm680Zwx4M4yEmlRwHr1pSV5HVNkZ5M2YAug_K4GHEOg7F3hgKAoWY82yOgkaz6qlhBJAphA6UYKvpIJ1IKx4h84FMqnF7G8n1U/s1600/1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqMGz9FSbYwQc8Gp1e1ayKG3coOo46towY4Q3vGmBYm680Zwx4M4yEmlRwHr1pSV5HVNkZ5M2YAug_K4GHEOg7F3hgKAoWY82yOgkaz6qlhBJAphA6UYKvpIJ1IKx4h84FMqnF7G8n1U/s400/1.JPG" width="400" /></a></div><div style="text-align: center;"><i>Puree <b style="color: red;">1 cup green peas, 4 green chillies and 1" piece ginger</b> using very little water</i>.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVzy7TxF8yXomUcc_xGpHtaJ5hIm7z4p0NsSO2oq_ooAFPB0oR1gbyvABQoa-RjJ44S5CIlWl1Y11HBsqnXM0N8JWlnJsCsITiXq-ooX4g64UeRC644PN_fG8rKDiigXg9NqF00Djaq64/s1600/2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVzy7TxF8yXomUcc_xGpHtaJ5hIm7z4p0NsSO2oq_ooAFPB0oR1gbyvABQoa-RjJ44S5CIlWl1Y11HBsqnXM0N8JWlnJsCsITiXq-ooX4g64UeRC644PN_fG8rKDiigXg9NqF00Djaq64/s400/2.JPG" width="400" /></a></div><br />
<i>Transfer the<b style="color: red;"> puree</b>[for 1 cup peas you will get 1/2 cup puree] into a bowl and add <b><span style="color: red;">1/2 a cup besan/ chickpea flour and salt to taste</span></b></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHNqiYuiWEPL6FAGbRovunUgaBDWrtNP7b7oE4SmHzPgfOws7gCTFUGSFCZ74cS8lfYfdfIHWK5fXHIxxGTx4eLz8auyqi6hVeXPIH2qVDbSKJL1e1wXkxwXZJj-ZIR1w8xwb7JKWp-4/s1600/3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHNqiYuiWEPL6FAGbRovunUgaBDWrtNP7b7oE4SmHzPgfOws7gCTFUGSFCZ74cS8lfYfdfIHWK5fXHIxxGTx4eLz8auyqi6hVeXPIH2qVDbSKJL1e1wXkxwXZJj-ZIR1w8xwb7JKWp-4/s400/3.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <i>Mix well and add <b style="color: red;">a little water</b> to get a batter of dropping consistency.</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZk0g4b8P_Cg_1yq9o7jdLERQxR5l_5W0dE-QI6-IykababdmRbNaQ8awmROZ6Iv1c8hIvBm4Zb75hkQ2kz1RRcOXIXWjBSckTh7x7nao66pih3TzqTLW6KszINFiLSPDI3KyC2RzJ90/s1600/4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZk0g4b8P_Cg_1yq9o7jdLERQxR5l_5W0dE-QI6-IykababdmRbNaQ8awmROZ6Iv1c8hIvBm4Zb75hkQ2kz1RRcOXIXWjBSckTh7x7nao66pih3TzqTLW6KszINFiLSPDI3KyC2RzJ90/s400/4.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <i>Add <b style="color: red;">5grams[1 small sachet] Eno fruit salt</b> and add <b style="color: red;">1 teaspoon water </b>over it.It will start bubbling.Mix gently.</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkUBoOcndnwnfVcdMAWmLLZe0aCXx9aGdxCbosmyK4MeOixIdQ_U3Ca-R9g7EdOZ1_OA_9koRb1fn5sqTF41OGHAnV_T5RIa3DVQSyvANON0QYFk8TiNYX8LgWmTBtSxpo2JhjzA9r1M/s1600/5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkUBoOcndnwnfVcdMAWmLLZe0aCXx9aGdxCbosmyK4MeOixIdQ_U3Ca-R9g7EdOZ1_OA_9koRb1fn5sqTF41OGHAnV_T5RIa3DVQSyvANON0QYFk8TiNYX8LgWmTBtSxpo2JhjzA9r1M/s400/5.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <i>Immediately transfer into a greased microwave proof dish and swirl it around so that it spreads evenly. Microwave <b>covered </b>for 5 minutes on high powder.Let it stand for 1 minute inside the microwave.</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43rg6wNz1jlkxLXx0JAhl-ejQkNKf5Fiq3MfhmHldtXrz9TBFGrghrkPnQirvLiG0idw57GG7x9JL-m01Dj3hjORkmSCH8-kccvgA0vwacFGtZ2dhddDXsau_RDQWbNsRaItrRhWHX7g/s1600/6.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43rg6wNz1jlkxLXx0JAhl-ejQkNKf5Fiq3MfhmHldtXrz9TBFGrghrkPnQirvLiG0idw57GG7x9JL-m01Dj3hjORkmSCH8-kccvgA0vwacFGtZ2dhddDXsau_RDQWbNsRaItrRhWHX7g/s400/6.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><i> Do a tooth prick test.If it comes out out clean the dhokla is ready.Else cover and microwave for a few more minutes till done.</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJICPl-9B3B36jrXJ-b2-voqhy2uDmWGpcYOnej2lSsC_yJEMYh-jgruNbb2oAtxQVdIRFuKgvF8mj_QUfEVpdfHr6nEhASj73Qnq6lKZBTD9jOqsAPod4cwdrvikFXuuGAorZoj1xm4/s1600/7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJICPl-9B3B36jrXJ-b2-voqhy2uDmWGpcYOnej2lSsC_yJEMYh-jgruNbb2oAtxQVdIRFuKgvF8mj_QUfEVpdfHr6nEhASj73Qnq6lKZBTD9jOqsAPod4cwdrvikFXuuGAorZoj1xm4/s400/7.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><i>In another microwave proof dish, combine-<b style="color: red;">1 teaspoon oil,1 teaspoon mustard,1 chopped green chilli </b>and microwave for 1 minute.Pour over the dhokla and spread it out with a ladle/ spoon</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMe-XxraTWjIOTwUp_4ltlT24u6s9hD1VQczn5XRcEsT5Ok1Kl5bq0ddzmqQBvvwAic1TeOIaFYpUytlMlLYPglT07Ne5lwC_ctrsp21MhAejTMdQcq1VjfqYvd_Cah57_aXrKhrpYg0/s1600/8.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMe-XxraTWjIOTwUp_4ltlT24u6s9hD1VQczn5XRcEsT5Ok1Kl5bq0ddzmqQBvvwAic1TeOIaFYpUytlMlLYPglT07Ne5lwC_ctrsp21MhAejTMdQcq1VjfqYvd_Cah57_aXrKhrpYg0/s400/8.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <i>Let it cool.Mark squares with a knife.Remove carefully from the plate.</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhArMmBcBxUNq5G0EFuTGnfAo1_7KY_VAPbX7qeOVLFzOPbP3IoKXGskp-SpPlpeH3qqacMhnZdsOjpUDU4EY-zvUcJoSmoTQ97ow0rYI8TxveyrtE7v_lznfeekjGQWZDjFiknV8pZ9wY/s1600/dokla+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhArMmBcBxUNq5G0EFuTGnfAo1_7KY_VAPbX7qeOVLFzOPbP3IoKXGskp-SpPlpeH3qqacMhnZdsOjpUDU4EY-zvUcJoSmoTQ97ow0rYI8TxveyrtE7v_lznfeekjGQWZDjFiknV8pZ9wY/s400/dokla+1.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <i>Serve garnished with <b style="color: red;">grated coconut and coriander leaves.</b></i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Tt0888TjfM2CfND-JgGaEl61g4Yw1eEX4A0ImeCb9iSzXBzh7V32V9zCgr8GmW-SnjTjurmWGzRbmRrU6LgP7Edg9yf8Pw9tGXKlMVwc9EjeTuErTexvIwRQ_YFxs2QkYoQalNdmEio/s1600/dokla+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Tt0888TjfM2CfND-JgGaEl61g4Yw1eEX4A0ImeCb9iSzXBzh7V32V9zCgr8GmW-SnjTjurmWGzRbmRrU6LgP7Edg9yf8Pw9tGXKlMVwc9EjeTuErTexvIwRQ_YFxs2QkYoQalNdmEio/s400/dokla+2.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">A mouth watering and nutritious snack ready in minutes...This comes in handy when you want something warm on a cold day but also want to refrain from indulging in fried snacks...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXB2dNLJw3n8ES3iMYD9n4O7JE9JlceW6d-5lylTJe05Seq9ARmWYkyXkyhBvdAa13QHupZA4kDUF82Ja0qaFU_nmBkFB_FMpOxKcgnCEU1ZPMSF89XX2sArIKezaHPEwjRwJmewGYE8/s1600/dokla+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXB2dNLJw3n8ES3iMYD9n4O7JE9JlceW6d-5lylTJe05Seq9ARmWYkyXkyhBvdAa13QHupZA4kDUF82Ja0qaFU_nmBkFB_FMpOxKcgnCEU1ZPMSF89XX2sArIKezaHPEwjRwJmewGYE8/s400/dokla+3.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Serve dhokla as such or with a spicy chutney/ dip of your choice.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Note: </b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><ul><li>Generally sugar is added when dhokla is prepared but I did not add it since the peas were slightly sweet.In case you have a sweet tooth ,you can add sugar while combining peas puree and besan.</li>
<li>The cooking time will vary depending on the quantity and the MW oven brand used, voltage.So start checking from the third minute itself.If cooked for too long the taste will not be good and the dhokla will shrink and not be spongy.</li>
</ul><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Bon Appetit...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/190/2D8A577DFD132F3926A156AC12739554.png" style="-moz-background-inline-policy: -moz-initial; background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Padmajhahttp://www.blogger.com/profile/11543983127473002611noreply@blogger.com8tag:blogger.com,1999:blog-7753181363948346773.post-42037759036491906942010-12-15T21:18:00.000-04:002010-12-16T02:37:55.316-04:00Tofu Soup With Moong NoodlesI can’t stop myself from buying a block of fresh tofu whenever I go veggie shopping. A couple of days ago when I got one, I planned to make a soup with it. A simple soup with earthly Asian flavors. You can add or leave out any ingredient and yet the soup will be nourishing and filling.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlF7DZzuXLbKoQpy9X_OyHAvt-U1r-547o8A7wIOtX40ZSJkHmlFVkYHsm3DY_raOcaPC1LYZ10S0krUWUX36Ba6nUpwbS-LZN28XF7dL8pqtijT3iAopnT3gNqhxMopaHRvFo-z8WWc/s1600/Tofu+Soup+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlF7DZzuXLbKoQpy9X_OyHAvt-U1r-547o8A7wIOtX40ZSJkHmlFVkYHsm3DY_raOcaPC1LYZ10S0krUWUX36Ba6nUpwbS-LZN28XF7dL8pqtijT3iAopnT3gNqhxMopaHRvFo-z8WWc/s400/Tofu+Soup+1.JPG" width="400" /></a></div><br />
<br />
<b>I used:</b><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFkPD2TimQ3YX4C5tigR3euVKzfdKUpqRfW2-JEAJgcQIjruWHiQZ68XC1nz68_ftW1rN3d0WgvGnkinJrJDUg3jkQHnFitGOP3kK2H8nSaeGMzDsuzYvf5iALoAb2tQzNfZLLzRuNqNk/s1600/Tofu+soup+ingredients.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFkPD2TimQ3YX4C5tigR3euVKzfdKUpqRfW2-JEAJgcQIjruWHiQZ68XC1nz68_ftW1rN3d0WgvGnkinJrJDUg3jkQHnFitGOP3kK2H8nSaeGMzDsuzYvf5iALoAb2tQzNfZLLzRuNqNk/s400/Tofu+soup+ingredients.JPG" width="400" /></a></div><br />
<div style="text-align: center;"><b>This click will show you what I used and the quantity is up to you. The quantity that you see above is sufficient for 2 servings.</b></div><div style="text-align: center;"><br />
</div><ol><li>Heat sesame oil in a wok and when it is smoky hot add ginger and garlic and sauté for a couple of seconds.</li>
<li>Add the mushroom and stir quickly on high heat.</li>
<li>Next in goes the water/ stock [I used around 500ml for 2 people] and bring to boil.</li>
<li>Add the soy sauce.</li>
<li>When the soup boils, add the moong noodles.The noodles should get cooked in 5 minutes Add the cubed tofu and mix gently.</li>
<li>When the noodles is done, use chopsticks [or fork or anything you are comfortable with] and divide the noodles into two bowls.</li>
<li>Ladle out the soup along with the veggies and tofu.</li>
<li>Garnish with moong bean sprouts and spring onion.</li>
<li>Drizzle Chilli oil and serve hot. </li>
</ol><div style="text-align: left;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv6ZsErCZrdIRQIIKoSGm6Wuu_Snn6fT1vKV-ogYIYdBCHPoEemiqhI3652pwQuMMaNxWvlLJLrEYe4fjoGsD4xZBZ73YRr3GeI41DxS-_uA9f2yVccjcHQ1faZSL1sgXlzfTHPqKETkE/s1600/Tofu+Soup+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv6ZsErCZrdIRQIIKoSGm6Wuu_Snn6fT1vKV-ogYIYdBCHPoEemiqhI3652pwQuMMaNxWvlLJLrEYe4fjoGsD4xZBZ73YRr3GeI41DxS-_uA9f2yVccjcHQ1faZSL1sgXlzfTHPqKETkE/s400/Tofu+Soup+2.JPG" width="400" /></a></div><br />
<a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html"><br />
</a><br />
<br />
Bon Appetit...<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/190/2D8A577DFD132F3926A156AC12739554.png" style="-moz-background-inline-policy: -moz-initial; background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a>Padmajhahttp://www.blogger.com/profile/11543983127473002611noreply@blogger.com3tag:blogger.com,1999:blog-7753181363948346773.post-7715482600195489532010-12-06T01:23:00.000-04:002010-12-06T01:23:35.459-04:00Shondesh | Sandesh - A creamy Delicacy From West BengalBengal is known for its delectable sweets. Sweets find an important place in the Bengali Thali. The Bengali desserts make use of sweetened cottage cheese / Paneer / chhana.<br />
<br />
This one is the basic Shondesh recipe.There are numerous and innovative Sondesh varieties that can be developed from this one.<br />
<br />
Shondesh makes use of Paneer [like most of the Bengali desserts] and is sweetened with sugar and a garnish is added. Such a simple recipe for a finger-licking yummy sweet. I am sure you just can't stop eating it. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXCAp5RqZcYZPt5Jym8Rj6ziO089qfd6YJVvgIZtYApPDtBBqJ8lAp4kUDyO2KEvfpKOTbpm-8rSdzZhB6R91ooFA2jG4Yx6LbzRcDUFuBCMF5_4HZymTViFxGXgqzM2xgrYj01PWHjQ/s1600/sandesh+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXCAp5RqZcYZPt5Jym8Rj6ziO089qfd6YJVvgIZtYApPDtBBqJ8lAp4kUDyO2KEvfpKOTbpm-8rSdzZhB6R91ooFA2jG4Yx6LbzRcDUFuBCMF5_4HZymTViFxGXgqzM2xgrYj01PWHjQ/s400/sandesh+2.JPG" width="306" /></a></div><br />
<b>I used:</b><br />
<br />
<a href="http://seduceyourtastebuds.blogspot.com/2010/05/homemade-paneer.html">Homemade paneer</a> from 1 Liter milk .Make sure that the whey has been completely drained out.<br />
Castor Sugar - 1/4 cup [ add more if you like it sweeter<br />
Saffron- a few strands soaked in a tablespoon of warm milk<br />
Raisins to garnish<br />
<br />
<ol><li>Take the paneer in a pan and add sugar.Heat the pan on low flame and cook the paneer for 5 minutes.The color of the paneer should not change.If you over cook the mixture, it will become crumbly.</li>
<li>Transfer the paneer onto a flat surface and add the saffron and the milk used to soak it.</li>
<li>Knead well for some time.You will know that you have kneaded enough when a ball rolled out from the dough does not crack on the edges.If you want to get it done fast, put the paneer mixture in a mixie jar and blend for a couple of minutes till it is creamy.Do not add water / milk to blend.Its very easy and quick.</li>
<li>Use moulds to shape the shondesh or just roll them into balls and slighly flatten them.</li>
<li>Garnish with raisins / chopped nuts</li>
</ol><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrkoNu3jNP5ORfv0NgED5Aut_8S5_qpEaXBtNNVOc9MobdDRhirwndmFC4uVaSlk_EDIHJTDrjVU_Ei6IZfs-iOIJ7aceuApWa4Th_FLV1dSDV1E0BSo5FYzunWmAG6dypdk5rIJTlRXA/s1600/sandesh+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrkoNu3jNP5ORfv0NgED5Aut_8S5_qpEaXBtNNVOc9MobdDRhirwndmFC4uVaSlk_EDIHJTDrjVU_Ei6IZfs-iOIJ7aceuApWa4Th_FLV1dSDV1E0BSo5FYzunWmAG6dypdk5rIJTlRXA/s400/sandesh+1.JPG" width="400" /></a></div><br />
Now that we know the basic Shondesh recipe,lets add a crunchy touch to it- <b>Pista Shondesh....</b><br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtQ9wtcBmOegaOtiP6Cd09D0OYwS34jHn-cDOv442gnJD255gF-KWwtpTziEhVBTeQEhMxv5FuDIzpsjUn47KyyBc8v0yanz3d48H4OBjjq-RgvDFUElUdYxt836JWGeoyMaWn3K4_Uk/s1600/pista+sandesh+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtQ9wtcBmOegaOtiP6Cd09D0OYwS34jHn-cDOv442gnJD255gF-KWwtpTziEhVBTeQEhMxv5FuDIzpsjUn47KyyBc8v0yanz3d48H4OBjjq-RgvDFUElUdYxt836JWGeoyMaWn3K4_Uk/s400/pista+sandesh+2.JPG" width="307" /></a></div><br />
<b>I used :</b><br />
<br />
<a href="http://seduceyourtastebuds.blogspot.com/2010/05/homemade-paneer.html">Homemade paneer</a> from 1 Liter milk .Make sure that the whey has been completely drained out.<br />
Powdered sugar / castor sugar - ¼ cup [Increase if you have a sweet tooth]<br />
Coarsely powdered pista nuts – less than ¼ cup<br />
Chopped pista nuts to garnish<br />
<br />
<ol><li>In a pan put in paneer and sugar.Mix well.Heat the pan on low flame and gently cook the paneer mixture for a couple of minutes. The paneer should not change its color. Take care not to overcook it else the color will change and become crumbly.</li>
<li>Remove from heat and transfer to a flat surface.</li>
<li>Knead well for sometime while its still warm. You know that you have kneaded enough when the dough doesn’t split on the edges when rolled into balls.If you want to get it done fast, put the paneer mixture in a mixie jar and blend for a couple of minutes till it is creamy.Do not add water / milk to blend.Its very easy and quick.</li>
<li>Shape the dough - you can use a mould or just shape into balls.</li>
<li>Gently roll the shondesh over the coarsely powdered pista nuts.</li>
<li>Serve garnished with chopped pista nuts.</li>
</ol><br />
There is another way that you can make this. Mix in the powdered nuts after removing the paneer from heat. In this case you just have to shape it and serve garnished with pista nuts.<br />
<br />
Either way you prepare it, there is not much difference in the taste. Store in the refrigerator. But I don’t think you will have leftovers. It going to disappear the same day you make it!<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaWNl4OJ0sjZO6Ma_KdQ_B5_Jon8-CJPS9Y_6WCvbrbdDfB5dO-aue2bl06Jis8J6r7VqV0UqaH63BfVlcDdfgKDBMLtYhKNepmjmqZ5x4ToJMN5syWNSKd10IeR9IaeYEjRJeekydO8/s1600/pista+sandesh+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaWNl4OJ0sjZO6Ma_KdQ_B5_Jon8-CJPS9Y_6WCvbrbdDfB5dO-aue2bl06Jis8J6r7VqV0UqaH63BfVlcDdfgKDBMLtYhKNepmjmqZ5x4ToJMN5syWNSKd10IeR9IaeYEjRJeekydO8/s400/pista+sandesh+1.JPG" width="307" /></a></div><br />
<br />
<b>Note :</b><br />
<br />
Use fresh homemade paneer for a good texture and delicious taste. The Shondesh prepared from the store brought paneer will not taste as good as the ones prepared with fresh paneer.<br />
<br />
<br />
<br />
<br />
Bon Appetit...<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/190/2D8A577DFD132F3926A156AC12739554.png" style="-moz-background-inline-policy: -moz-initial; background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a>Padmajhahttp://www.blogger.com/profile/11543983127473002611noreply@blogger.com2tag:blogger.com,1999:blog-7753181363948346773.post-44568178602357089702010-11-19T14:13:00.005-04:002010-11-23T10:38:34.806-04:00Vegan Stuffed Shells<a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9754.jpg"><img class="aligncenter size-full wp-image-10087" title="_MG_9754" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9754.jpg" alt="" width="580" height="386" /></a><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9776.jpg"></a><br /><p style="text-align: justify;">Stuffed Shells just the way everyone likes them...filled with Italian "Sausage," Spinach, "Ricotta," topped with a homemade Tomato Sauce and melting "Mozzarella"...vegan substitutes make terrific replacements in this classic dish!<br /><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9776.jpg"><img class="aligncenter size-full wp-image-10088" title="_MG_9776" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9776.jpg" alt="" width="500" height="351" /></a><br /></p><p style="text-align: center;"><strong>Heart Healthy Vegan Substitutes</strong></p><br /><p style="text-align: center;">Italian Sausage - Smoked Style Veggie Protein Sausage</p><br /><p style="text-align: center;">Ricotta - Tofu put through a potato ricer, Olive Oil, Yeast Flakes, Lemon & Sea Salt</p><br /><p style="text-align: center;">Parmesan - Nutritional Yeast Flakes</p><br /><p style="text-align: center;">Mozzarella - Shredded Pasteurized Process Cheese Alternative, Mozzarella Flavor</p><br /><p style="text-align: center;"></p><br /><p style="text-align: center;"></p><br /><p style="text-align: center;"><strong>Stuffed Shells Recipe</strong></p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9683.jpg"><img class="aligncenter size-full wp-image-10089" title="_MG_9683" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9683.jpg" alt="" width="400" height="266" /></a><br /><p style="text-align: center;">Cut sausage into cubes, brown in a small amount of canola oil. Drain on paper towels, set aside.</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_96811.jpg"><img class="aligncenter size-full wp-image-10107" title="_MG_9681" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_96811.jpg" alt="" width="300" height="199" /></a><br /><p style="text-align: justify;">Meanwhile make the tomato sauce: In a pot, sauté finely chopped onion and red pepper flakes in a good amount of olive oil. Add some minced garlic, dried oregano and basil. Then add a can of diced tomatoes with juice.</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_96841.jpg"><img class="aligncenter size-full wp-image-10102" title="_MG_9684" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_96841.jpg" alt="" width="400" height="266" /></a><br /><p style="text-align: center;">Simmer tomato sauce over low heat while preparing the shells. Finish with sea salt to taste.</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9698.jpg"><img class="aligncenter size-full wp-image-10105" title="_MG_9698" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9698.jpg" alt="" width="400" height="266" /></a><br /><p style="text-align: center;">At the same time, cook jumbo shells (whole grain if possible) in boiling water until al dente.<br />Drain the shells.</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9693.jpg"><img class="aligncenter size-full wp-image-10092" title="_MG_9693" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9693.jpg" alt="" width="400" height="253" /></a><br /><p style="text-align: justify;">In a sauté pan, cook finely chopped onion and red pepper flakes in olive oil. Add defrosted and drained "frozen cut leaf spinach" to the pan. Cook until all the moisture has evaporated. Season with fresh grated nutmeg. Let cool.</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9702.jpg"><img class="aligncenter size-full wp-image-10093" title="_MG_9702" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9702.jpg" alt="" width="400" height="266" /></a><br /><p style="text-align: center;">To make the ricotta substitute, pass a block of firm tofu through a potato ricer.</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9704.jpg"><img class="aligncenter size-full wp-image-10094" title="_MG_9704" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9704.jpg" alt="" width="400" height="266" /></a><br /><p style="text-align: center;">Add 1 T. Nutritional Yeast Flakes, a squeeze of fresh lemon juice, 1 T. olive oil and sea salt to taste.<br />Mix to combine.</p><br /><p style="text-align: justify;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_97031.jpg"><img class="aligncenter size-full wp-image-10109" title="_MG_9703" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_97031.jpg" alt="" width="300" height="200" /></a></p><br /><p style="text-align: center;">The flakes make a great vegan substitute for Parmesan with an intense nutty roasted flavor.</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9712.jpg"><img class="aligncenter size-full wp-image-10095" title="_MG_9712" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9712.jpg" alt="" width="500" height="333" /></a><br /><p style="text-align: center;">Combine sausage, tofu ricotta, and spinach mixtures.</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9734.jpg"><img class="aligncenter size-full wp-image-10096" title="_MG_9734" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9734.jpg" alt="" width="500" height="333" /></a><br /><p style="text-align: justify;">Ladle some of the tomato sauce into the bottom of a baking dish. Arrange the empty shells over the sauce. Spoon filling into the shells. Top shells with the remaining sauce. Cover with foil and bake at 350°F until the shells are heated through.</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9748.jpg"><img class="aligncenter size-full wp-image-10103" title="_MG_9748" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9748.jpg" alt="" width="400" height="266" /></a><br /><p style="text-align: center;">Remove foil, top with a sprinkling of yeast flakes and shredded mozzarella.<br />Cook uncovered until the cheese starts to melt.</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9762.jpg"><img class="aligncenter size-full wp-image-10097" title="_MG_9762" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9762.jpg" alt="" width="400" height="266" /></a></p><p style="text-align: left;"><br /></p><br /><p style="text-align: center;">Garnish with fresh basil.</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9770.jpg"><img class="aligncenter size-full wp-image-10112" title="_MG_9770" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/11/MG_9770.jpg" alt="" width="300" height="200" /></a></p><br /><p style="text-align: center;"><strong>Lori Lynn</strong></p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/">Taste With The Eyes</a></p><p style="text-align: left;"><br /></p><p style="text-align: center;"></p>Lori Lynnhttp://www.blogger.com/profile/07618373287712454892noreply@blogger.com8tag:blogger.com,1999:blog-7753181363948346773.post-31012934336781511782010-10-26T20:14:00.000-04:002010-10-26T20:14:28.231-04:00Chinese Saucy Bean-sprouts Stir-fryI have developed a love for Chinese food- The real, authentic vegetarian ones. They have very less spices, quick to cook, minimal ingredients, nutritious and very flavorful.<br />
<br />
Sometimes when I go shopping to the wholesale markets to get some crockery or other stuffs I linger on for longer than I want to because they have so many things to choose from and invariably I am there during the lunch time.So in these shops,they have their lunches packed in small containers,2-3 of them. One has a small cup of rice,the others are some green stir fries,some meat dishes etc. They are so kind that they offer to share their lunch with me which I gently refuse.. <br />
<br />
During those time I see that their meal is a complete one that would have taken them very less time to prepare.Many times I too would think of preparing such meals at home[minus the meat of course] but it rarely happens.<br />
<br />
Last week I got some moong sprouts when I went to the farmers market because they were so fresh and almost called out to me.I got a bag of sprouts for RMB 1.I used it in many dishes yet had ½ a packet staring at me. <br />
<br />
I thought why not make a Chinese meal and savor it.So what you see in these clicks was for me and me alone.I enjoyed every bit of it. The sesame oil gives the dish a very unique taste.The dish has to be crisp and not soft .<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGuaKoxQJGUeWL4LW7ffIpLrpoErDeJhmgpSgG_p3WDHSOabhe-9gM7IANlPflOw_Vj77MM9WsY1_eRV57avNUdb9xG79HiQmIg_fSf1olx0ba62ZBPJpSBVhMNef8zdJOdV8dICXw-w/s1600/beansprout+stirfry+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGuaKoxQJGUeWL4LW7ffIpLrpoErDeJhmgpSgG_p3WDHSOabhe-9gM7IANlPflOw_Vj77MM9WsY1_eRV57avNUdb9xG79HiQmIg_fSf1olx0ba62ZBPJpSBVhMNef8zdJOdV8dICXw-w/s400/beansprout+stirfry+1.JPG" width="400" /></a></div><br />
<br />
<b>I used</b><br />
<br />
Fresh moong sprouts / bean sprouts -250 grams<br />
Soya sauce -2 tablespoons<br />
Sesame oil-1 teaspoon<br />
<br />
<br />
<ol><li>Rinse sprouts in running water and layout on a kitchen towel to dry.If it has moisture the dish will be very soggy.</li>
<li>Heat sesame oil on high flame.</li>
<li>When it just begins to smoke,put in the sprouts and stir continuously.</li>
<li>Add the soy sauce and mix well.</li>
<li>I did not add salt as the sauce was salty enough.Check and add salt if required.</li>
<li>Remove from heat and serve.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGQJKgVMa1p3TIoWPbB20cPYy0nmiCMQ1xilFv8HMcGFMXC9c92DYEEWgOMG3X2Fggn8xHiaZ2wfjZJ9VbF7LRlSEUu_VMJIus1eMhZ-4dKvVALcKP12xhwVRod8qzngdKQiBzsNGFI8/s1600/beansprout+stirfry+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGQJKgVMa1p3TIoWPbB20cPYy0nmiCMQ1xilFv8HMcGFMXC9c92DYEEWgOMG3X2Fggn8xHiaZ2wfjZJ9VbF7LRlSEUu_VMJIus1eMhZ-4dKvVALcKP12xhwVRod8qzngdKQiBzsNGFI8/s400/beansprout+stirfry+2.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
There will be some soya sauce remaining as such.Do not strain it,serve it along with the sprouts as seen in the clicks.<br />
<br />
If you are wondering how I savored it,take a look-Typical Chinese style-a little rice and lots of sprouts....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGQJKgVMa1p3TIoWPbB20cPYy0nmiCMQ1xilFv8HMcGFMXC9c92DYEEWgOMG3X2Fggn8xHiaZ2wfjZJ9VbF7LRlSEUu_VMJIus1eMhZ-4dKvVALcKP12xhwVRod8qzngdKQiBzsNGFI8/s1600/beansprout+stirfry+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbas_48jl4agiW-svwOkHj9xo9rIcOBPFdhC_t0nqKgEDzEzJjE1Z4i9cUCCBTHvAdnQcfmPeg897v3_GAZfCAoLL5sgMZ5ngQOt6kGb-1G3BH2XWCp1kdgYo4XqEk5wlPa2zi_z5QMc/s1600/beansprout+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbas_48jl4agiW-svwOkHj9xo9rIcOBPFdhC_t0nqKgEDzEzJjE1Z4i9cUCCBTHvAdnQcfmPeg897v3_GAZfCAoLL5sgMZ5ngQOt6kGb-1G3BH2XWCp1kdgYo4XqEk5wlPa2zi_z5QMc/s400/beansprout+3.JPG" width="400" /></a></div><br />
Bon Appetit...<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/190/2D8A577DFD132F3926A156AC12739554.png" style="-moz-background-inline-policy: -moz-initial; background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a><br />
<br />
Catch me cooking @ <a href="http://seduceyourtastebuds.blogspot.com/">Seduce Your Tastebuds</a>Padmajhahttp://www.blogger.com/profile/11543983127473002611noreply@blogger.com6tag:blogger.com,1999:blog-7753181363948346773.post-67744734652511189102010-10-17T19:55:00.001-04:002010-10-17T19:57:33.993-04:00No Cook Fruit N Nut SquaresA couple of days ago Mister turned a year wiser.I made these simple and nutritious square for the occasion along with<b> <a href="http://seduceyourtastebuds.blogspot.com/2010/10/microwave-wheat-ladoo-churma-ladoo.html">Microwave Churma Ladoo</a></b>[Wheat flour Ladoos].This is a very simple recipe and can be prepared in less than 5 minutes<b>!!</b>It has no added sweeteners / fats<b>.</b>!A quick energy boosting snack that little ones [and adults] will love.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5UqdgyABkBY74n5twR7xkXJkaH5-Gp5y6DdjFnnd3ICaPmHvrC-JdeTRAy_2PYvQWkVomkTUZ32t4xVQuTBEcYGiF5478fJ4MDaB7Gt5OTYMthQPymF-0BitrPost8c5ueNvwbu6Y2o/s1600/fruit+n+nut+bar+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5UqdgyABkBY74n5twR7xkXJkaH5-Gp5y6DdjFnnd3ICaPmHvrC-JdeTRAy_2PYvQWkVomkTUZ32t4xVQuTBEcYGiF5478fJ4MDaB7Gt5OTYMthQPymF-0BitrPost8c5ueNvwbu6Y2o/s400/fruit+n+nut+bar+1.JPG" width="400" /></a></div><br />
<br />
So in the midst of B'day celebrations,this happened to be Lil angels favorite and I had a tough time stopping her from grabbing for more.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjwuOc-N582PQiqB23EpxYMlsjMvjfXXPAR780_ukG4b7JNTdrlPV5puNF-RBCcjIzJDfBvgveEYQvmeerGdOe32ADhKyBBSDYAUq3OBj9dbSHgYi12Hxuulwyxh0GemifOECgBCF3LCo/s1600/fruit+n+nut+bar+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjwuOc-N582PQiqB23EpxYMlsjMvjfXXPAR780_ukG4b7JNTdrlPV5puNF-RBCcjIzJDfBvgveEYQvmeerGdOe32ADhKyBBSDYAUq3OBj9dbSHgYi12Hxuulwyxh0GemifOECgBCF3LCo/s400/fruit+n+nut+bar+2.JPG" width="287" /></a></div><br />
I am celebrating one more milestone.This happens to be my <b>300th <a href="http://seduceyourtastebuds.blogspot.com/search/label/Vegan%20varieties">vegan post</a></b> on my blog!!<br />
<br />
Now to the easy breezy recipe..<br />
<br />
<b>I used:</b><br />
<br />
Pitted dates-1 cup<br />
Almonds,roasted-1 cup<br />
Raisins-1 cup<br />
Sesame seeds-2 tablespoons<br />
<br />
Pulse all the ingredients together till you get a consistency where the mixture holds itself when shaped.<br />
<br />
Spread on a tray and mark squares,cover with a cling wrap and refrigerate for an hour before serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01OPT4kpZqvIaTMen_8VBLpbRz4sNRDAgVwE403WnZc5qcyGbwLflRUhc94Z1YeOaG3Uqp33GeczWhjSj8XVUCu42OEn3daplTAA_xzDgpe7Fh73ByZaUfDDPqM4hr5rUy3KhQbxumR8/s1600/fruit+n+nut+bar+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01OPT4kpZqvIaTMen_8VBLpbRz4sNRDAgVwE403WnZc5qcyGbwLflRUhc94Z1YeOaG3Uqp33GeczWhjSj8XVUCu42OEn3daplTAA_xzDgpe7Fh73ByZaUfDDPqM4hr5rUy3KhQbxumR8/s400/fruit+n+nut+bar+3.JPG" width="307" /></a></div><br />
If you want to serve immediately, shape into balls and enjoy!!!!<br />
<br />
You can add any type of nuts and dried fruit.For an exotic touch you can even dust dessicated coconut over the squares and serve... <br />
<br />
Bon Appetit...<br />
<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/190/2D8A577DFD132F3926A156AC12739554.png" style="-moz-background-inline-policy: -moz-initial; background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a><br />
<br />
Catch me cooking @ <a href="http://seduceyourtastebuds.blogspot.com/">Seduce Your Tastebuds</a>Padmajhahttp://www.blogger.com/profile/11543983127473002611noreply@blogger.com6tag:blogger.com,1999:blog-7753181363948346773.post-26739727683221739702010-10-16T22:20:00.000-04:002010-10-16T22:20:03.383-04:00Onion Fritters<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-ZHsKaZxf-Mhyphenhyphend2-JZNfgEpV82AyloE9NWdk7ffTxLQz3krVKa6ZVq-OuSkqI7y8wVfFR9VhB-bCFXAJ-d-PjiZSA2YVQ_tcDK3Br1ZxvzmsO3YFAYSIcbiRzS4uIgYKma8iwdpCoRw/s1600/bajji+004_Edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-ZHsKaZxf-Mhyphenhyphend2-JZNfgEpV82AyloE9NWdk7ffTxLQz3krVKa6ZVq-OuSkqI7y8wVfFR9VhB-bCFXAJ-d-PjiZSA2YVQ_tcDK3Br1ZxvzmsO3YFAYSIcbiRzS4uIgYKma8iwdpCoRw/s320/bajji+004_Edit.jpg" width="320" /></a></div>it is said that the first six years of your life are the most important - when everything that happens around you leaves an impression on you. i am sure food falls into that category as well. i have long-standing loves that have their roots in childhood memories. and as you might have guessed, these fritters are one such love :) my earliest (and fondest) memories are from the times when i used to spend my summer vacations with my grandparents. these fritters were a common mid-afternoon snack there, made especially to indulge me. i have fond memories of listening to the sounds of the batter hitting the oil while i waited to sample these little yummies. and a while later, my grandma would come out with a plate full of fritters. hot, cripsy and tasty - need i say more? :) despite the years that have passed since then and the increasing number of foods i have come to like, these remain one of my favourite comfort foods. fry some up today and serve them as appetisers or with tea - given that they are very easy to make, you don't have to worry about the time factor. and after the first bite, im sure you'll be left craving for more :)<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDDytmLc4f5sqGGDI61IMyneUX61_qR-deP3-OveNitDitaxBdBQTSIIsJeAB6emQTXAIROCmav9wPXBhWj8BC5rR9gJQGXJTBEysXUwC4fEBvY-Gmj_Q0HdoLHhc4UtM1jDTv1Mrr6o/s1600/bajji+003_edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDDytmLc4f5sqGGDI61IMyneUX61_qR-deP3-OveNitDitaxBdBQTSIIsJeAB6emQTXAIROCmav9wPXBhWj8BC5rR9gJQGXJTBEysXUwC4fEBvY-Gmj_Q0HdoLHhc4UtM1jDTv1Mrr6o/s320/bajji+003_edit.jpg" width="240" /></a></div><br />
<strong>Ingredients:</strong><br />
2 medium onions cut into full or half rings (*you can use other veges as well - just google for options!) <br />
1-1/2 cups Chickpea flour (besan)<br />
1 tbsp Rice flour<br />
1/2 tsp Red chilli powder <br />
A pinch Baking soda <br />
Salt, to taste<br />
Oil for deep frying <br />
Water<br />
<br />
<strong>Making the Onion Fritters:</strong><br />
Pour sufficient oil into a saucepan and put on medium heat until it is ready for frying. Mix the chickpea flour, rice flour, red chilli powder, baking soda and salt until it is well blended - if you can, sift the mixture to ensure everything is evenly distributed. Add water bit by bit and mix until you have a thick batter - make sure there are no lumps in the batter though. Take a couple of onion slices, dip into the batter, slosh it around a bit until thickly coated and then quickly drop it into the oil - be careful though. (*Note: "drop" doesnt mean throwing it in from a height; that's just plain dangerous!) If you are planning to fry more than one at a time, keep your ladle on hand to seperate the pieces that stick together. Fry the fritters until they turn golden brown all over, remove and drain on kitchen towels - and serve right up! :)<br />
<br />
Posted by Yamini V <br />
Visit my blog: <a href="http://vegefoodie.wordpress.com/">For The Love Of Food</a><br />
Join me on <a href="http://www.facebook.com/pages/For-The-Love-Of-Food/127652370603546">Facebook</a>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-7753181363948346773.post-13798376261634185192010-10-13T02:28:00.001-04:002010-10-13T03:25:31.134-04:00quesadillas florales<a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5028.jpg"><img class="aligncenter size-full wp-image-9267" title="_MG_5028" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5028.jpg" alt="" width="580" height="376" /></a><br /><p style="text-align: center;"><strong><span style="color: #da3979;">quesadillas florales</span></strong></p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/porch24307.jpg"><img class="aligncenter size-full wp-image-9272" title="porch24307" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/porch24307.jpg" alt="" width="580" height="386" /></a></p><br /><p style="text-align: center;"><strong>edible flowers and herbs harvested from my garden this morning</strong></p><br /><p style="text-align: center;">rose, geranium, lavender, day lily, marigold, mint</p><br /><p style="text-align: justify;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5383.jpg"><img class="aligncenter size-full wp-image-9276" title="_MG_5383" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5383.jpg" alt="" width="580" height="397" /></a><br />Once again I turn to John Sedlar for inspiration. After a most enchanting lunch at his restaurant <a href="http://www.riverarestaurant.com/">Rivera</a> in downtown Los Angeles, we fell head-over-heels for his <a href="http://www.tastewiththeeyes.com/2010/10/luxury-dinner-party-modern-southwest/">Modern Southwest Cuisine.</a> The chef serves <em>tortillas florales</em> with "indian butter," a spread made from avocado. Here, I take his idea to embed flowers into the masa and make decorated quesadillas filled with brie.</p><br /><p style="text-align: center;"><strong>making tortillas</strong></p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5443.jpg"><img class="aligncenter size-full wp-image-9277" title="_MG_5443" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5443.jpg" alt="" width="400" height="600" /></a><br /><p style="text-align: center;">2 c. corn masa flour<br />maiz seleccionado y nixtamalizado<br />(selected corn treated with lime)</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5717.jpg"><img class="aligncenter size-full wp-image-9363" title="_MG_5717" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5717.jpg" alt="" width="400" height="545" /></a></p><br /><p style="text-align: center;">sprinkle 1/4 t. sea salt <a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5463.jpg"></a></p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5463.jpg"><img class="aligncenter size-full wp-image-9280" title="_MG_5463" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5463.jpg" alt="" width="400" height="299" /></a></p><br /><p style="text-align: center;">add 1 1/4 c. water, mix thoroughly to form a soft dough</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_54691.jpg"><img class="aligncenter size-full wp-image-9359" title="_MG_5469" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_54691.jpg" alt="" width="400" height="266" /></a></p><br /><p style="text-align: center;">form masa into a ball</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5476.jpg"><img class="aligncenter size-full wp-image-9282" title="_MG_5476" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5476.jpg" alt="" width="400" height="600" /></a></p><br /><p style="text-align: center;">cover masa with damp cloth, let rest 5 minutes</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5481.jpg"><img class="aligncenter size-full wp-image-9284" title="_MG_5481" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5481.jpg" alt="" width="400" height="278" /></a></p><br /><p style="text-align: center;">take a piece of dough</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5489.jpg"><img class="aligncenter size-full wp-image-9283" title="_MG_5489" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5489.jpg" alt="" width="400" height="266" /></a></p><br /><p style="text-align: center;">roll between the palms to form a ball</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5524.jpg"><img class="aligncenter size-full wp-image-9329" title="_MG_5524" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5524.jpg" alt="" width="400" height="266" /></a></p><br /><p style="text-align: center;">cover masa balls with a damp cloth to keep moist</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5561.jpg"><img class="aligncenter size-full wp-image-9287" title="_MG_5561" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5561.jpg" alt="" width="580" height="386" /></a> <a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5510.jpg"></a><br /><p style="text-align: center;">tortilla press</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5510.jpg"><img class="aligncenter size-full wp-image-9288" title="_MG_5510" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5510.jpg" alt="" width="400" height="266" /></a><br /><p style="text-align: center;">place a sheet of plastic wrap on the press, place one ball in the center, cover with another sheet of wrap<br />close lid and press down on lever</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5513.jpg"><img class="aligncenter size-full wp-image-9289" title="_MG_5513" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5513.jpg" alt="" width="580" height="386" /></a><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5514.jpg"></a><br /><p style="text-align: center;">open lid, remove top layer of wrap</p><br /><p style="text-align: center;"><strong>decorating tortillas</strong></p><br /><p style="text-align: center;"><strong><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5517.jpg"><img class="aligncenter size-full wp-image-9333" title="_MG_5517" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5517.jpg" alt="" width="500" height="333" /></a></strong></p><br /><p style="text-align: center;">rose and marigold</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5525.jpg"><img class="aligncenter size-full wp-image-9292" title="_MG_5525" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5525.jpg" alt="" width="500" height="333" /></a></p><br /><p style="text-align: center;">rose, geranium and lavender <a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_4906.jpg"></a></p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_4906.jpg"><img class="aligncenter size-full wp-image-9291" title="_MG_4906" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_4906.jpg" alt="" width="500" height="333" /></a></p><br /><p style="text-align: center;">rose and mint <a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_4614.jpg"></a></p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_4614.jpg"><img class="aligncenter size-full wp-image-9295" title="_MG_4614" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_4614.jpg" alt="" width="500" height="333" /></a></p><br /><p style="text-align: center;">after placing the decoration, re-cover the tortilla with wrap, apply the press again</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5543.jpg"><img class="aligncenter size-full wp-image-9337" title="_MG_5543" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5543.jpg" alt="" width="580" height="386" /></a></p><br /><p style="text-align: center;">leave tortillas in individual wrappers until ready to cook</p><br /><p style="text-align: center;"><strong>making quesadillas</strong></p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/brie_5549.jpg"><img class="aligncenter size-full wp-image-9303" title="brie_5549" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/brie_5549.jpg" alt="" width="500" height="333" /></a><br /><p style="text-align: center;">slice brie, remove most of the rind</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5641.jpg"><img class="aligncenter size-full wp-image-9343" title="_MG_5641" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5641.jpg" alt="" width="500" height="329" /></a></p><br /><p style="text-align: center;">heat an ungreased skillet or comal over medium-high heat</p><br /><p style="text-align: center;">add tortilla to the pan, cook about 5o seconds on each side</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5585.jpg"><img class="aligncenter size-full wp-image-9334" title="_MG_5585" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_5585.jpg" alt="" width="500" height="333" /></a></p><br /><p style="text-align: center;">keep tortillas warm between folds of cloth napkins</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/brie-melt_4783.jpg"><img class="aligncenter size-full wp-image-9309" title="brie melt_4783" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/brie-melt_4783.jpg" alt="" width="500" height="333" /></a></p><br /><p style="text-align: center;">cook plain tortillas, top with slices of brie <a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/top_4982.jpg"></a></p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/top_4982.jpg"><img class="aligncenter size-full wp-image-9311" title="top_4982" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/top_4982.jpg" alt="" width="500" height="397" /></a></p><br /><p style="text-align: center;">when brie starts to melt, top with a decorated tortilla</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/cut4992.jpg"><img class="aligncenter size-full wp-image-9315" title="cut4992" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/cut4992.jpg" alt="" width="500" height="367" /></a></p><br /><p style="text-align: center;">slice quesadillas into quarters</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_52671.jpg"><img class="aligncenter size-full wp-image-9354" title="_MG_5267" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/10/MG_52671.jpg" alt="" width="500" height="333" /></a><br /><p style="text-align: center;">pour refreshing beverages<br />and serve quesadillas florales!</p><br /><br />Lori Lynn<br /><br /><a href="http://www.tastewiththeeyes.com/">Taste With The Eyes</a>Lori Lynnhttp://www.blogger.com/profile/07618373287712454892noreply@blogger.com9tag:blogger.com,1999:blog-7753181363948346773.post-75703536372489182082010-09-30T02:04:00.002-04:002010-09-30T02:09:36.304-04:00Noodle Soup with Shiitake & Moroheiya<div><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_0512_3.jpg"><img class="aligncenter size-full wp-image-8882" title="_MG_0512_3" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_0512_3.jpg" alt="" width="580" height="451" /></a></div><div><p style="text-align: center;"><strong><span style="color:#008000;">fresh shiitake mushroom/ fresh moroheiya leaves/ baby bok choy</span></strong></p></div><strong><div>moroheiya green noodles in mushroom broth with tamari and toasted sesame oil</div><div><em> garnished with</em></div></strong><div><strong>bean sprouts/ fresh cayenne pepper/ cilantro/ scallion/ togarashi</strong><p></p></div><div><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_1800_2.jpg"><img class="aligncenter size-full wp-image-8901" title="_MG_1800_2" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_1800_2.jpg" alt="" width="560" height="639" /></a><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_1811_2.jpg"></a></div><div><p style="text-align: center;"><strong><span style="color:#008000;">fresh moroheiya and moroheiya noodles</span></strong></p></div><div><p style="text-align: justify;">Moroheiya (Corchorus olitorius), also known as Egyptian Spinach, has been touted as a super vegetable; high in beta-carotene, iron, calcium, Vitamin C, antioxidants, and dietary fiber. I've even read that it was the secret to Cleopatra's beauty! After having discovered it at a local tasting, this ramen-style noodle soup has been a favorite of ours for months, but I just recently discovered the fresh herb. In soup, moroheiya takes on an intriguing okra-esque texture, and has a light fresh pleasant herbal taste.</p></div><div><p style="text-align: center;"><strong><br /></strong></p></div><strong></strong><div><p></p></div><div><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_1811_2.jpg"><img class="aligncenter size-full wp-image-8902" title="_MG_1811_2" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_1811_2.jpg" alt="" width="580" height="386" /></a></div><div><p style="text-align: center;">Ramen's healthy sister: GreeNoodle</p></div><div><p style="text-align: justify;">The noodle color comes naturally from the powdered moroheiya leaves. The wheat based noodles are steamed and air dried instead of being fried, the result is a wonderful chewy texture.</p></div><div><p style="text-align: center;"><strong>Soup Preparation</strong></p></div><div><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_1818_2.jpg"><img class="aligncenter size-medium wp-image-8905" title="_MG_1818_2" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_1818_2-300x189.jpg" alt="" width="300" height="189" /></a></div><div><p style="text-align: center;">Bring 2 c. mushroom broth to a boil, season with low-sodium tamari and toasted sesame oil.</p></div><div><p style="text-align: center;">While mushroom broth is heating prepare the vegetables.</p></div><div><p style="text-align: center;">Remove stems and coarsely chop the moroheiya. Chop bok choy. Slice shiitake.</p></div><div><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_0461_2.jpg"><img class="aligncenter size-medium wp-image-8898" title="_MG_0461_2" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_0461_2-300x197.jpg" alt="" width="300" height="197" /></a><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_1729.jpg"></a></div><div><p style="text-align: center;">Prep cilantro, bean sprouts, scallion, cayenne pepper.</p></div><div><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_1729.jpg"><img class="aligncenter size-medium wp-image-8888" title="_MG_1729" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_1729-300x200.jpg" alt="" width="300" height="200" /></a></div><div><p style="text-align: center;">The noodles are made in Thailand and marketed under the name <a href="http://www.greenoodles.com/index.php?option=com_content&view=frontpage&Itemid=28">GreeNoodle.</a></p></div><div><p style="text-align: center;">Each package contains the equivalent of 20 moroheiya leaves.</p></div><div><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_0469.jpg"><img class="aligncenter size-medium wp-image-8886" title="_MG_0469" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_0469-300x200.jpg" alt="" width="300" height="200" /></a><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_0478.jpg"></a></div><div><p style="text-align: justify;">When the broth is hot, lower heat to medium and add sliced shiitake. When the shiitake are tender, add rough chopped bok choy and moroheiya. Then add a packet of the noodles, stir gently to loosen noodles and simmer for 3 minutes. Transfer to a bowl, then add garnish.</p></div><div><p style="text-align: justify;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_1855.jpg"><img class="aligncenter size-full wp-image-8913" title="_MG_1855" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_1855.jpg" alt="" width="225" height="222" /></a></p></div><div><p style="text-align: center;">Togarashi</p></div><div><p style="text-align: justify;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_04871.jpg"><img class="aligncenter size-full wp-image-8890" title="_MG_0487" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_04871.jpg" alt="" width="580" height="386" /></a></p></div><div>Top the soup with bean sprouts, cilantro, finely sliced cayenne pepper (to taste), sliced scallion, and a sprinkle of vegetarian togarashi. This unique and colorful noodle soup with rich umami flavor, interesting textures, and high nutritional value is on the table in less than 10 minutes!<p></p></div><div><br /></div><div><i>Lori Lynn</i></div><div><a href="http://www.tastewiththeeyes.com/">Taste With The Eyes</a></div><div><br /></div>Lori Lynnhttp://www.blogger.com/profile/07618373287712454892noreply@blogger.com2tag:blogger.com,1999:blog-7753181363948346773.post-59167519288202057882010-09-14T05:05:00.001-04:002010-09-14T05:07:47.349-04:00Tangy Raw Mango Chutney / Maangai Thuvaiyal / Mavinkai ChutneyA couple of months ago when I was still in my hometown,it was raining mangoes.I prefer raw mangoes to the ripe one.I love to smear a little chilli powder and salt on the raw mango and take a bite- I'm in heaven!!When I visited one of my friends house during the mango season,I came home with a bag of my favorite raw mangoes.So some of it went into this chutney.<br />
<br />
Mom had once written down this recipe[in her memory] and passed it on to me.A very tasty and tangy chutney that can go with Indian breakfast dishes,served as a dip, or with piping hot steamed rice and a dollop of homemade ghee..Yummm.....<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ILz2QNXC_-pSSXkgvy9Wf9dUxlviyyZiyvSd5grlJzWX-JbFJmDnO2puEBZpQ9g54GSSs6lBD43TWftvf_J8Ke00w8MUuHxMz5KEdtkvAIf4yYMOFShcQmf0sjt1Tk6VHKTMVfnVi4g/s1600/mangai+thuvaivval+1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="306" id="BLOGGER_PHOTO_ID_5479720982944257554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ILz2QNXC_-pSSXkgvy9Wf9dUxlviyyZiyvSd5grlJzWX-JbFJmDnO2puEBZpQ9g54GSSs6lBD43TWftvf_J8Ke00w8MUuHxMz5KEdtkvAIf4yYMOFShcQmf0sjt1Tk6VHKTMVfnVi4g/s400/mangai+thuvaivval+1.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="400" /></a><br />
<b>I used:</b><br />
<br />
Grated raw mango - 1 cup<br />
Grated coconut-1/2 cup<br />
Cumin powder-1/2 teaspoon<br />
Chilli powder-1/2 teaspoon<br />
Roasted urad dhal -1 teaspoon[optional]<br />
Tomato-1 small,chopped<br />
Ginger-a small piece<br />
Oil-1 teaspoon<br />
salt to taste<br />
<br />
<b>Seasoning:</b><br />
<br />
Oil- 1 teaspoon<br />
Mustard-1 teaspoon<br />
Cumin seeds-1/2 a teaspoon<br />
Curry leaves-a few<br />
Red chilli-1 ,broken into bits<br />
<br />
<ol><li>Heat a pan with oil and saute tomato,mango,ginger and coconut on medium flame.</li>
<li>When the tomato gets mushy add the cumin and chilli powder</li>
<li>Mix well and switch off the flame.</li>
<li>Cool and grind with salt, roasted urad dhal to a paste adding a little water.</li>
<li>Remove the chutney into a serving bowl.</li>
<li>Heat a small pan and put in the items under seasoning.When it splutters,pour over chutney.</li>
<li>Mix well and serve.</li>
</ol><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="" border="0" height="306" id="BLOGGER_PHOTO_ID_5479720996231701218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipaMuRCRkd0chHKrKA_bj-oM6CwW5FVnrCh4qPXeBJKUokwIJ458D_GlnFVpfL2Y_cOoXgpELRUkDGf8xBzbPIeyzguGhxd6bLJn-6MOMAavPAVTjt4vWoVEbpJGV3wWkKkAE8DO6pNQ8/s400/mangai+thuvaivval+2.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raw Mango Chutney</td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipaMuRCRkd0chHKrKA_bj-oM6CwW5FVnrCh4qPXeBJKUokwIJ458D_GlnFVpfL2Y_cOoXgpELRUkDGf8xBzbPIeyzguGhxd6bLJn-6MOMAavPAVTjt4vWoVEbpJGV3wWkKkAE8DO6pNQ8/s1600/mangai+thuvaivval+2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br />
<br />
Bon Appetit...<br />
<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/190/2D8A577DFD132F3926A156AC12739554.png" style="-moz-background-inline-policy: -moz-initial; background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a><br />
<br />
Catch me cooking @ <a href="http://seduceyourtastebuds.blogspot.com/">Seduce Your Tastebuds</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Padmajhahttp://www.blogger.com/profile/11543983127473002611noreply@blogger.com2tag:blogger.com,1999:blog-7753181363948346773.post-43369071661062426422010-09-01T22:25:00.005-04:002010-09-01T22:33:20.946-04:00Ultimate Crostini<a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_0066.jpg"><img class="aligncenter size-full wp-image-8517" title="IMG_0066" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_0066.jpg" alt="" width="580" height="403" /></a><br /><p style="text-align: center;"><strong><span style="color:#993300;">toasted french baguette<br />mashed mayocoba beans with rosemary<br />chopped fresh baby spinach/ sesame rice wine vinaigrette<br />savory sautéed mushrooms/ roasted hatch chiles</span></strong></p><br /><br /><br /><p style="text-align: justify;">Here is an über-flavorful appetizer certain to appeal to all of your guests: gourmet, cholesterol-conscious, vegan/vegetarian, and meat-eaters alike. It's a creamy mayocoba bean mash with fresh rosemary, tender baby spinach dressed with a slightly sweet and toasty vinaigrette, meaty mushrooms, and smoky medium-hot chiles all layered atop sliced toasted baguette.</p><br /><br /><p style="text-align: justify;">The inspiration for this crostini came from a favorite salad: <a href="http://www.tastewiththeeyes.com/2010/06/blog-is-3-celebrating-with-king-trumpets-and-shishito-peppers/">Grilled King Trumpets & Shishito Peppers on Rosemary Skewers over Spinach and Roasted Soybeans.</a> The combination of flavors and textures in the salad is extraordinary. Here, similar ingredients are terrific together arranged on slices of toast.</p><br /><br /><p style="text-align: justify;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/DSC03973.jpg"><img class="aligncenter size-full wp-image-8521" title="DSC03973" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/DSC03973.jpg" alt="" width="580" height="435" /></a><br /><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">The <a href="http://www.hatchchilefest.com/">Hatch Chile Festival</a> is coming up on September 4th and 5th in Hatch, New Mexico, the “Chile Capital of the World.” Fresh Hatch chiles are only available for a limited time at our local market here in LA, and since we can't attend the festival, we'll be stocking up! Roasted chiles can be frozen and enjoyed throughout the year. Our first dish of Hatch chile season is Ultimate Crostini.</p><br /><p style="text-align: center;"><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9959.jpg"><img class="aligncenter size-full wp-image-8522" title="IMG_9959" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9959.jpg" alt="" width="580" height="439" /></a></p><br /><p style="text-align: center;">fresh hatch chiles from new mexico<br />the most delicious roasting chile</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9973.jpg"><img class="aligncenter size-full wp-image-8523" title="IMG_9973" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9973.jpg" alt="" width="580" height="386" /></a></p><br /><p style="text-align: center;">roasted hatch chiles</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9989.jpg"><img class="aligncenter size-medium wp-image-8525" title="IMG_9989" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9989-300x200.jpg" alt="" width="300" height="200" /></a></p><br /><p style="text-align: center;">remove blistered skin from the roasted chiles, remove stems and seeds<br />dice, then heat in a bit of olive oil, season with sea salt</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_9452.jpg"><img class="aligncenter size-medium wp-image-8524" title="_MG_9452" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/MG_9452-300x200.jpg" alt="" width="300" height="200" /></a></p><br /><p style="text-align: center;">mayocoba beans</p><br /><p style="text-align: center;">these plump, yellow tinged, creamy beans are very flavorful<br />make extra and try them in a salad, with rice, or in a soup</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9975.jpg"><img class="aligncenter size-medium wp-image-8526" title="IMG_9975" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9975-300x200.jpg" alt="" width="300" height="200" /></a></p><br /><p style="text-align: justify;">Soak mayocoba beans overnight. Rinse then cook in a deep saucepan with a few cloves of smashed garlic and some salt, covered by a couple inches of water. They should be tender in about an hour. Drain then toss with chopped fresh rosemary, sea salt and olive oil. Roast in a single layer at 400° for about 15 minutes until the skins start to pop open.</p><br /><p style="text-align: justify;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9987.jpg"><img class="aligncenter size-medium wp-image-8527" title="IMG_9987" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9987-300x200.jpg" alt="" width="300" height="200" /></a></p><br /><p style="text-align: center;">Coarsely mash the beans, add more salt and olive oil to taste.</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9948.jpg"><img class="aligncenter size-full wp-image-8529" title="IMG_9948" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9948.jpg" alt="" width="500" height="333" /></a></p><br /><p style="text-align: justify;">Meanwhile, sauté sliced mushrooms in a small amount of olive oil until browned. Add about 1/4 c. white wine, when the wine evaporates, add about 1/4 c. rich vegetable stock. Let the stock evaporate, season with salt and pepper to taste.</p><br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9997.jpg"><img class="aligncenter size-medium wp-image-8530" title="IMG_9997" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9997-300x200.jpg" alt="" width="300" height="200" /></a><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_0029.jpg"></a></p><br /><p style="text-align: justify;">Lightly brush sliced baguette with olive oil, then toast to light brown. Top with bean mash.</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9999.jpg"><img class="aligncenter size-medium wp-image-8535" title="IMG_9999" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_9999-300x200.jpg" alt="" width="300" height="200" /></a><br /><p style="text-align: justify;">Chop fresh baby spinach, dress with a splash of seasoned rice wine vinegar and toasted sesame oil.</p><br /><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_0003.jpg"><img class="aligncenter size-medium wp-image-8536" title="IMG_0003" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_0003-300x269.jpg" alt="" width="300" height="269" /></a><br /><br />Top the bean mash with spinach, then a few slices of mushroom and finally diced New Mexico Hatch chiles.<br /><p style="text-align: center;"><a href="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_0029.jpg"><img class="aligncenter size-full wp-image-8531" title="IMG_0029" src="http://www.tastewiththeeyes.com/wp-content/uploads/2010/09/IMG_0029.jpg" alt="" width="580" height="386" /></a><br /><span style="color:#808000;"><strong><span style="color:#993300;">Ultimate Crostini </span></strong></span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"></p><br /><p style="text-align: justify;"><b>Lori Lynn</b></p><br /><p style="text-align: justify;"><a href="http://www.tastewiththeeyes.com/"><b>Taste With The Eyes</b></a></p><br /><p style="text-align: justify;"><i><b>where the image is meant to titillate and inspire the cook</b></i></p>Lori Lynnhttp://www.blogger.com/profile/07618373287712454892noreply@blogger.com6tag:blogger.com,1999:blog-7753181363948346773.post-78906762002869457682010-08-24T03:37:00.015-04:002010-08-24T13:49:27.296-04:00Vegetarian albondigas - Oats balls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgqILj3Y9VPgQ6fygoVBRviJnSCEVdWzNXcoOfe3hRqm5GwYre9ho2Eg69okpkehOiNbzT6HlP6mvdX1yjWOaJcy_vzt63OAAPgNR9mvKwFofQyifZp03rcLP36twLiquphaMZxPzqsq6/s1600/Alb%C3%B3ndigas+de+avena+vegproject.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgqILj3Y9VPgQ6fygoVBRviJnSCEVdWzNXcoOfe3hRqm5GwYre9ho2Eg69okpkehOiNbzT6HlP6mvdX1yjWOaJcy_vzt63OAAPgNR9mvKwFofQyifZp03rcLP36twLiquphaMZxPzqsq6/s400/Alb%C3%B3ndigas+de+avena+vegproject.jpg" alt="" id="BLOGGER_PHOTO_ID_5508954687408641954" border="0" /></a><br /><div style="text-align: justify;"><span style="font-style: italic;">Ingredients</span><br /><br /><span style="font-style: italic;">150g oat grain – 100g texturized vegetable protein (TVP) – 1 medium sized onion – 2 cloves of garlic – 1/2 red pepper – 1 egg – 6cm strip of kombu – 3 tbsp white flour – 2 tbsp bread crumbs - soy sauce – black pepper – salt – some flour to coat - vegetable oil to fry</span><br /><br /><span style="font-style: italic;">For the sauce: 1 onion – 1 clove of garlic – white wine – 600ml vegetable stock – black pepper – extra virgin olive oil – salt</span><br /><br />Wash the grain and put it in the pressure cooker, with double water, salt and kombu. Cook slowly for 40 minutes. Drain off the water and remove kombu. Set aside.<br /><br />Soak PVT for 30 minutes. Press with the hands to drain excess water. Add some soy sauce and marinate for 15 minutes.<br /><br />Chop onion, garlic and red pepper and stir fry in a little olive oil until it starts to soften. Add TVP and cook for five minutes. Add salt, ground pepper and combine with boiled oats.<br /><br />Beat the egg and add to the mixture, with the flour and breadcrumbs, mixing thoroughly. Using two spoons, make balls, coat in flour and fry in vegetable oil until golden. Remove excess oil with paper.<br /><br />Prepare the sauce, chopping onion and garlic and cooking in a litlle olive oil. When they are soft, and wine, evaporate alcohol and mix with vegetable stock. Boil for 30 minutes and use the mixer to leave a soft sauce. Correct salt and pepper.<br /><br />Put the balls in a wide pan, so they make only one layer. Cover with the sauce and boil for one minute, shaking the pan to prevent sticking, and thicking the sauce. Let them stand for 20 minutes before serving<br /><br />oooOOOooo<br /><br />So this is my first post, and I will try to show you some spanish-flavoured <span style="font-style: italic;">veg</span> recipes!<br /><br /><span style="font-weight: bold;">Meatballs</span>, known in spanish as <span style="font-style: italic;">albondigas</span>, are a typical dish in my country. In this vegetarian version, I have substituted meat with oat grain and TVP. Cooking the cereal before, makes them very soft and juicy.<br /><br />We have to be careful while making the balls, because dough is quite difficult to manage. It is easier to use spoons, instead of your hands. If absolutely necessary, we can add more flour or bread, but the fewer the better.<br /><br />We can serve them with chips, or a big salad. It is not a heavy dish, in comparison to meatballs, as it is relatively low-fat. Hope you like it!<br /></div><br /><div style="text-align: center;"><a href="mailto:mundodelokos@gmail.com" target="_blank"><img style="border: medium none; background: none repeat scroll 0pt 50% transparent;" src="http://signatures.mylivesignature.com/54485/365/7B450522F7BD3FFEB2D52361C3F52219.png" alt="" /></a></div><br /><span style="font-size:85%;"><br />My blog (in spanish) @ <a href="http://delokos.org/">La cocina delokos</a></span>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-7753181363948346773.post-85667323148528496762010-08-13T12:53:00.001-04:002010-08-13T12:55:36.217-04:00Homemade Peanut butter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4134/4887939131_1570e6306a_m.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 160px;" src="http://farm5.static.flickr.com/4134/4887939131_1570e6306a_m.jpg" alt="" border="0" /></a><br /><span style="font-family:arial;">OK, long time no recipe-posting from me, sorry.<br />I hope this recipe can somehow make up for my absence :)<br />Right now I am avoiding milk-products and egg and was wondering "what do vegans eat on their bread?".<br />I don't really mind eating a slice of bread with just tomato or cucumber, but without butter it does taste dry and boring.<br />Of course there is hummus and other vegan spreads I know of (and like) but I didn't want to make something time consuming like that, so I searched in the internet and mainly found ideas like making a sandwich with "XY's fake vegan meat no. Z".<br />I am not sooo into this products + most of them are absolutely unavailable here, so I discarded those ideas right from the start.<br />Then someone suggested: "peanut butter!"<br />It's been years since I ate peanut butter the last time, it must have been in 1997 or something, so I was interested and started to search for recipes to see if I could save some money by making it myself.<br />All recipes I read gave the same instructions which I am going to share with you here (with the amounts I used):<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />ca. 3 1/2 cups of raw peanuts<br />ca. 3 Tbsp. of olive oil (in the recipes I read they use peanut or canola oil)<br />Salt to taste<br /><br /><span style="font-weight: bold;">So this is how you do it:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4115/4887938735_dfcecf38f8_m.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 240px;" src="http://farm5.static.flickr.com/4115/4887938735_dfcecf38f8_m.jpg" alt="" border="0" /></a><br />Roast the peanuts on low heat with or without the inner brown/red peel (as you prefer) until they become toasty-golden and oily looking.<br />Blend the roasted nuts, oil and salt in a blender or food processor until the mixture reaches the right consistency and ready!<br />Try adding the oil a spoon at a time, because you might need less or more oil to get it as you like it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4093/4888538746_4529ee4ab1_m.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 240px;" src="http://farm5.static.flickr.com/4093/4888538746_4529ee4ab1_m.jpg" alt="" border="0" /></a><br />It took me some extra effort because our peanuts had gotten ant-infested and I had to handpick all the still edible peanuts but it was well worth the time!<br />I was really amazed when I tasted it and realized that the flavor is identical to store bought peanut butter!<br />And the preparation is easy and fast!<br /><br />So I hope you all enjoy this recipe and don't forget to share your vegan bread spread recipes with me ;)<br /><br /><br /><br /><br /><br /></span>Foehrehttp://www.blogger.com/profile/01832398551117158761noreply@blogger.com9tag:blogger.com,1999:blog-7753181363948346773.post-37186392162292064772010-08-12T03:28:00.000-04:002010-08-12T03:28:53.043-04:00Indian Tomato Soup[Microwave version] |Tamatar Ka ShorbaA couple of weeks ago,tomatoes were being sold at astronomical prices.The vegetable that has become indispensable in our cuisine had become unaffordable to many.We were using very less tomatoes at home and the dishes seemed to have lost their taste.<br />
<br />
Then suddenly, last week, they became so inexpensive that the vendors at the farmers market had a lot of surplus.The price reduced further and everyone around here are buying them in bulk!<br />
<br />
When I visited the farmers market this week,I picked up my share,in fact,more that I could handle and am using them to make preserves and soups.<br />
<br />
Here is an Indianized version of the tomato -<b>Tamatar Ka Shorba</b>.After going through many variations and varieties,I put in what I had and made this in less than 10 minutes in the microwave.This is yet another simple soup recipe that can be put together in a jiffy.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YPNTxFo0vK165FbyLDKmtMv8bWu8zgUSXXGMo9fim0oX86oIuBrEc9OkCwGxc5ZvlapbZE3rMwvN1_-T0iy0oWzOk0IQjEHv6PDjDYfCgIy6SCHqArJaFm1t9Kcap5HG9TrDYhoMexU/s1600/Tomato+Shorba+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YPNTxFo0vK165FbyLDKmtMv8bWu8zgUSXXGMo9fim0oX86oIuBrEc9OkCwGxc5ZvlapbZE3rMwvN1_-T0iy0oWzOk0IQjEHv6PDjDYfCgIy6SCHqArJaFm1t9Kcap5HG9TrDYhoMexU/s320/Tomato+Shorba+2.JPG" /></a></div><br />
<br />
<b>I used:</b><br />
<br />
Ripe tomatoes-4<br />
Bay leaf-1<br />
Ginger- garlic paste-1 teaspoon<br />
Roasted cumin powder-1 teaspoon.<br />
Red chilli powder-1/4 teaspoon <br />
Salt and pepper to taste<br />
Coriander leaves to garnish<br />
<br />
<ol><li><a href="http://seduceyourtastebuds.blogspot.com/2010/07/blanching-tomatoes-in-microwave.html">Blanch tomatoes</a>.</li>
<li>Peel and puree after it cools .</li>
<li>In a deep microwave proof dish,put in pureed tomato,all the ingredients [except pepper powder and coriander leaves], enough water [to get the consistency of your choice] and microwave on high for 5 minutes or till it starts bubbling.</li>
<li>Remove the bay leaf and serve hot garnished with pepper powder and coriander leaves.</li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWVemJTt6eJ_qUxFP_eZfZokxsvlJLK_HXou1HEkZO6cmN_bZ_E8XrjAO2OMG-E0c6bN-hH-wUnAHkCFk3DbL8V1m9oJbJzMLuI-S3dec158QExv9rmAJWBOl0SQDlQB667X0px-cd2w/s1600/Tomato+Shorba+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWVemJTt6eJ_qUxFP_eZfZokxsvlJLK_HXou1HEkZO6cmN_bZ_E8XrjAO2OMG-E0c6bN-hH-wUnAHkCFk3DbL8V1m9oJbJzMLuI-S3dec158QExv9rmAJWBOl0SQDlQB667X0px-cd2w/s320/Tomato+Shorba+1.JPG" /></a></div><div style="text-align: center;"><i>Quick and yum Tamatar Ka Shorba</i></div><br />
<b>Note:</b><br />
<br />
There are many variations like adding lemon juice or a paste of chickpea flour etc.This is my version which I found to be quick and tasty.<br />
<br />
Bon Appetit...<br />
<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/190/2D8A577DFD132F3926A156AC12739554.png" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: transparent none repeat scroll 0% 0%; border: 0pt none ! important;" /></a><br />
<br />
<br />
Catch me cooking @ <b><a href="http://seduceyourtastebuds.blogspot.com/">Seduce your tastebuds</a></b>Padmajhahttp://www.blogger.com/profile/11543983127473002611noreply@blogger.com2