tag:blogger.com,1999:blog-30488896508416378422024-03-19T03:21:20.508-07:00Bethica's Kitchen Flavoursbethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.comBlogger1905125tag:blogger.com,1999:blog-3048889650841637842.post-49007804097715758142024-03-18T10:36:00.000-07:002024-03-18T10:36:21.963-07:00Aloo diye Lau er Dalna (Potato & Bottle Gourd Curry - Bong Style)<p> </p><p> <b> This is a simple Bong style dish of Bottle gourd cooked with potatoes. For some crunch, you can add few dried lentil dumplings (bori / mangodi). It is a dry dish which can be served with any Indian flat bread, especially chapatti or paratha for breakfast, brunch, lunch or dinner. It can also be relished ad a side dish with dal-chawal. Another good option is to carry it for a lunch box or a picnic meal. Choice is yours. </b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginguLQThWt58kBOfu4Xj2yE8anblo_Z-8z9xW1UL2e8Qm96n2afM9zMjSMOjQfY9LAGJqBsTLiSQjdmbnWHcrm2C1EyNGwdCwC78UvKc1JcdvFWACzXrJrC19VDS2oazCxL89cUUg4eEJmQvYdUNXTUvfe-izqYIk9p3ZuqpCVbwQOdxD8EKa3kha48Y/s4032/Aloo%20diye%20Lau%20er%20Dalna%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginguLQThWt58kBOfu4Xj2yE8anblo_Z-8z9xW1UL2e8Qm96n2afM9zMjSMOjQfY9LAGJqBsTLiSQjdmbnWHcrm2C1EyNGwdCwC78UvKc1JcdvFWACzXrJrC19VDS2oazCxL89cUUg4eEJmQvYdUNXTUvfe-izqYIk9p3ZuqpCVbwQOdxD8EKa3kha48Y/w480-h640/Aloo%20diye%20Lau%20er%20Dalna%201.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDIkw78MEcsAZabX02kIUUbqPOFsLHm0iU5zEH56O1N-a66xhKQpRvH8vYs0LDVSVEokm7M_VPFM5ZAChz7HVO9Td8Jbt5hFw6I9SxbQzB93hOn222HNXZP15GiTgZrcG8hCbO3eBiEIWvSnClnvIYgUy5JVKsTIEpJTXVpPZfnQ53ca042NWwYulriMo/s4032/Aloo%20diye%20Lau%20er%20Dalna%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDIkw78MEcsAZabX02kIUUbqPOFsLHm0iU5zEH56O1N-a66xhKQpRvH8vYs0LDVSVEokm7M_VPFM5ZAChz7HVO9Td8Jbt5hFw6I9SxbQzB93hOn222HNXZP15GiTgZrcG8hCbO3eBiEIWvSnClnvIYgUy5JVKsTIEpJTXVpPZfnQ53ca042NWwYulriMo/w400-h300/Aloo%20diye%20Lau%20er%20Dalna%206.JPG" width="400" /></a></div><p><br /></p><div dir="ltr" trbidi="on"><ul><li><b>1 potato, cubed</b></li><li><b>1 small Lau (bottle gourd), cubed, slightly steamed</b></li><li><b>3 tbsp. oil</b></li><li><b>2 bay leaves</b></li><li><b>1 whole red chili</b></li><li><b>1 tsp. cumin seeds</b></li><li><b>1 onion, chopped</b></li><li><b>1 tsp. ginger-garlic paste</b></li><li><b>1/2 tsp. turmeric powder</b></li><li><b>salt to taste</b></li><li><b>1/2 tsp. red chili powder</b></li><li><b>1 tbsp. coriander-cumin powder</b></li><li><b>1/2 tsp. garam masala powder</b></li><li><b>1 tomato, chopped</b></li><li><b>2 green chilies, slit</b></li><li><b>1 tsp. ghee </b></li><li><b>coriander leaves to garnish</b></li></ul><b><br /></b><b><br /></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3WcGRK8SALVZW0uWGTO7lp0saKlesq5upfDSMU8gSQIHC1Uirw86Mq52eHi2VbSRob7xwYu5cQCkzaH-5IplTgSS-FAqIMDfwxOBZecfp9D0nDhFYG1NJmSk2tLZ2f-hUl-dPMeNgevzHcBacFZaweRSZbWSTVyT0IVxTOGQ-50FSpOsbV5CXuyV-nQQ/s4032/Aloo%20diye%20Lau%20er%20Dalna%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3WcGRK8SALVZW0uWGTO7lp0saKlesq5upfDSMU8gSQIHC1Uirw86Mq52eHi2VbSRob7xwYu5cQCkzaH-5IplTgSS-FAqIMDfwxOBZecfp9D0nDhFYG1NJmSk2tLZ2f-hUl-dPMeNgevzHcBacFZaweRSZbWSTVyT0IVxTOGQ-50FSpOsbV5CXuyV-nQQ/w480-h640/Aloo%20diye%20Lau%20er%20Dalna%202.JPG" width="480" /></a></div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRELkLvZtkFqyoljCKWK8SYVm8mSbIL3TIxGOQtZoWss45V3o2zsllSv__pNsv1c8SLXieqoJkiFA52ZQNFpiNDMoFv1egXvfCyY8SN9U61FZGrK_a6wSfLIk3WZAFRzgoaH14_2v7FBsfBqv9T5G3qQ0liZXlt88IJGqf5TuSnw1q_883L46Vp-5xtMk/s3691/Aloo%20diye%20Lau%20er%20Dalna%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3691" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRELkLvZtkFqyoljCKWK8SYVm8mSbIL3TIxGOQtZoWss45V3o2zsllSv__pNsv1c8SLXieqoJkiFA52ZQNFpiNDMoFv1egXvfCyY8SN9U61FZGrK_a6wSfLIk3WZAFRzgoaH14_2v7FBsfBqv9T5G3qQ0liZXlt88IJGqf5TuSnw1q_883L46Vp-5xtMk/w400-h328/Aloo%20diye%20Lau%20er%20Dalna%204.JPG" width="400" /></a></div><b><br /></b><b><br /></b><b><br /></b><b> Heat 1 tbsp. oil in a pan and sauté the potatoes till light brown. Keep aside. </b><br /><b><br /></b><b> Heat remaining oil and temper with bay leaves, whole red chili and cumin seeds. Sauté for a few seconds.</b></div><div dir="ltr" trbidi="on"><b><br /></b></div><div dir="ltr" trbidi="on"><b> Add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.<br /></b><b> </b></div><div dir="ltr" trbidi="on"><b> Add the chopped tomatoes and continue to cook till it is well mashed. Then add the cubed bottle gourd and fry for 2-3 minutes on a low flame.</b><br /><b><br /></b><b> Add the sautéed potato, green chilies and 1/2 cup water. Cover and cook till the veggies turn soft. </b></div><div dir="ltr" trbidi="on"><b><br /></b></div><div dir="ltr" trbidi="on"><b> When done, add ghee and mix well. Garnish with coriander leaves and serve as a side dish with rice, chapatti or paratha. </b><br /></div><div dir="ltr" trbidi="on"><b><br /></b></div><div dir="ltr" trbidi="on"><b><br /></b></div><div dir="ltr" trbidi="on"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8q-w3tDgUVhAqPNc1lZlUpboiBsVNh7ftLfHrw2DD-DmUEKMAYCvTf6aokfTW9f2AoBo50NSSiQ1WnPQRUCWAuj18HLa75z5drsGC2R8z9nYsotaAO2nbcWX7KserdkVpOecjvKAwoiZ6xi3_pzdmlD9Sn-8mzRRRm1hOaX3HFmwSbnoQAApZKBVdqw/s4032/Aloo%20diye%20Lau%20er%20Dalna%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8q-w3tDgUVhAqPNc1lZlUpboiBsVNh7ftLfHrw2DD-DmUEKMAYCvTf6aokfTW9f2AoBo50NSSiQ1WnPQRUCWAuj18HLa75z5drsGC2R8z9nYsotaAO2nbcWX7KserdkVpOecjvKAwoiZ6xi3_pzdmlD9Sn-8mzRRRm1hOaX3HFmwSbnoQAApZKBVdqw/w400-h300/Aloo%20diye%20Lau%20er%20Dalna%205.JPG" width="400" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2V7tNYTqpEmHHc2JWREObirHRsDdDiSWQHqUUKv7kYOzWXws0zwVkaCe5K9mBJsuyXH4vcGBvKh4GPech_DCdvyEVp23bWGaHBiFqhpbDd08xfc3S_nvmVARcdrsjNrDZKZxMEOo-QkA0x8EYLWR5c3GsUUARWjxZ7Dngr_MOFbLf3OY5rhrGvO1-quA/s4032/Aloo%20diye%20Lau%20er%20Dalna%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2V7tNYTqpEmHHc2JWREObirHRsDdDiSWQHqUUKv7kYOzWXws0zwVkaCe5K9mBJsuyXH4vcGBvKh4GPech_DCdvyEVp23bWGaHBiFqhpbDd08xfc3S_nvmVARcdrsjNrDZKZxMEOo-QkA0x8EYLWR5c3GsUUARWjxZ7Dngr_MOFbLf3OY5rhrGvO1-quA/w480-h640/Aloo%20diye%20Lau%20er%20Dalna%203.JPG" width="480" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-34100715452088758632024-03-16T12:24:00.000-07:002024-03-16T12:30:50.206-07:00Potoler Er Dolma (Stuffed Parwal / Pointed Gourd with Mutton Mince - Bong style)<p> </p><p> <b> This is a traditional Bengali recipe of Potol (Parwal / Pointed Gourd) stuffed with mutton mince and cooked in a tomato-cashew nut based gravy. You can also stuff with prawns, paneer, boiled & mashed potatoes or banana blossom.</b></p><p><b> As the process is lengthy, the stuffing can be made a day earlier and refrigerated to save time. You can make this exotic recipe for special occasions for your loved ones. This dish is best enjoyed with steamed rice or paratha. So check out for the step by step pictorial recipe to prepare it. </b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8dawoivMtKXUlAG7B840bi8ksn6BHxuqVFyvc1ZHXSm4JLjIv8-yRjqhcX307M5hFlrh8O-2eHFHp9m11B8WMzOZq65kIIIyX2uGJwmROgbjTklfDj20WmQ-06hs7T4WhHGmafbHabCylJ6uM9KAr5_9YOiJVGlwvQ9Twm2Iyo0i3NM6p9ybxEp9Qr0/s2938/Potol%20Er%20Dolma%2013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2223" data-original-width="2938" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8dawoivMtKXUlAG7B840bi8ksn6BHxuqVFyvc1ZHXSm4JLjIv8-yRjqhcX307M5hFlrh8O-2eHFHp9m11B8WMzOZq65kIIIyX2uGJwmROgbjTklfDj20WmQ-06hs7T4WhHGmafbHabCylJ6uM9KAr5_9YOiJVGlwvQ9Twm2Iyo0i3NM6p9ybxEp9Qr0/w400-h303/Potol%20Er%20Dolma%2013.JPG" width="400" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><ul><li><b>8-10 Potol (Parwals / Pointed gourds)</b></li><li><b>1 cup mutton mince</b></li><li><b>1 onion, chopped</b></li><li><b>1 tomato, chopped</b></li><li><b>1 tsp. ginger-garlic paste</b></li><li><b>1/2 tsp. red chili powder</b></li><li><b>1/2 tsp. garam masala powder</b></li><li><b>1/4 tsp. turmeric powder</b></li><li><b>salt to taste</b></li><li><b>1/2 tsp. sugar (opt)</b></li><li><b>1 tbsp. mustard oil</b></li></ul><div dir="ltr" trbidi="on"><br /></div><p><br /><i><u><b>Gravy</b></u></i><br /></p><ul><li><b>2 tbsp. mustard oil</b></li><li><b>1" cinnamon stick</b></li><li><b>2 green cardamoms</b></li><li><b>4 cloves</b></li><li><b>1 onion, grated</b></li><li><b>1 tsp. ginger-garlic paste</b></li><li><b>1 tsp. coriander-cumin powder</b></li><li><b>1/2 tsp. turmeric powder</b></li><li><b>1/2 tsp. garam masala powder</b></li><li><b>1 tsp. red chili powder</b></li><li><b>salt to taste</b></li><li><b>8-10 cashew nuts, soaked for 30 minutes and ground</b></li><li><b>1 tsp. ghee (clarified butter)</b></li></ul><div><br /></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSvhzJofGs-QBEPRvUR-wZ9YO0Hkp8pOFxUCoSoWk660x__-U66TcZLSbXWct3rOgEVU0KRV69An87q7Fpyu0OADy853fIGFzBOur5tsHn_XjlK3ipQU6TO6il9tkbrvCZIoim57M4MnG42AlQNEJe3NWoY63Exv7qlvDWq0XyE-ylJhl0V1hl7VqdYw/s2964/Potol%20Er%20Dolma%2015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="2964" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSvhzJofGs-QBEPRvUR-wZ9YO0Hkp8pOFxUCoSoWk660x__-U66TcZLSbXWct3rOgEVU0KRV69An87q7Fpyu0OADy853fIGFzBOur5tsHn_XjlK3ipQU6TO6il9tkbrvCZIoim57M4MnG42AlQNEJe3NWoY63Exv7qlvDWq0XyE-ylJhl0V1hl7VqdYw/w400-h311/Potol%20Er%20Dolma%2015.JPG" width="400" /></a></div><br /></div><div><br /></div><div><b><br /></b></div><div> <b>Scrape the parwals. Cut one end and carefully scoop out the pith and the seeds with a small spoon. Heat 1 tbsp. oil and sauté the onions till light brown.</b><br /><b><br /></b><b> Add the tomatoes and sauté till it is mashed. Then add the ginger-garlic paste and all the dry spices mixed with a little water. Sauté well till the oil separates.</b><br /><b><br /></b><b> Add the mince and cook till dry. Add 1 cup water and continue to cook, covered on a low flame till dry. Set aside to cool</b><br /><b>.</b><br /><b> Stuff the parwals with the prepared mince. Replace the cut ends of the parwals with a toothpick or atta (wheat flour) dough. Heat 1 tbsp. oil in a pan and fry the stuffed parwals till slightly glazed.</b><br /><b><br /></b><b><br /></b><b> <u> Gravy -</u> Heat oil in a pan and temper with the cardamoms, cinnamon and cloves, followed by the onions. </b><br /><b><br /></b><b> Then add the ginger-garlic paste, coriander-cumin powder, red chili powder, garam masala powder, salt and turmeric powder mixed with little water.</b><br /><b><br /></b><b> Sauté till the oil separates from the sides of the pan. Add 2 cups water and bring it to a boil.</b><br /><b><br /></b><b> Gently add the stuffed parwals and cook, covered till the gravy is slightly thick. Add the cashew paste and ghee. Simmer for another minute. Serve, garnished with either rice or chapattis. </b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsyspIK_gBr_XWs8x1FadHzVVfmZrUpX2gW_yhHUxUBdQGtUSBsx_nY0PmNedZrYfjYcQd-BhqgLzu2URYYbNUPFixtL7PhJz04Z56UMAocbZEVlb6Xoo3dTNTL3uR08F2Osw1HuN7ei11KerU5mPlRinMJwA_ooCLDbNyCTnmwgdp0HicbdnlV9JlaY/s3072/Potol%20Er%20Dolma%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsyspIK_gBr_XWs8x1FadHzVVfmZrUpX2gW_yhHUxUBdQGtUSBsx_nY0PmNedZrYfjYcQd-BhqgLzu2URYYbNUPFixtL7PhJz04Z56UMAocbZEVlb6Xoo3dTNTL3uR08F2Osw1HuN7ei11KerU5mPlRinMJwA_ooCLDbNyCTnmwgdp0HicbdnlV9JlaY/w400-h300/Potol%20Er%20Dolma%201.JPG" width="400" /></a></div><div><br /></div><div><b> Heat oil & add</b><b> onions. Sauté till light brown.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFPhuiKhMQm02V7skLaihZTILG_6tuztQEXJzN8Weein141ntk4JuAcZDcj5bKl-EaUVZrCMj7Ft-f-Qog-5gMlIa8QrJjz4h8ZB8TibT0dV6MHF3W3UDQQU6jJS-lShlWRemtuA3cvstOF7zObGIeOt2PCnaVOvAu-O-sM3DS6IUA1HNIeQnksU1Aqs/s3072/Potol%20Er%20Dolma%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFPhuiKhMQm02V7skLaihZTILG_6tuztQEXJzN8Weein141ntk4JuAcZDcj5bKl-EaUVZrCMj7Ft-f-Qog-5gMlIa8QrJjz4h8ZB8TibT0dV6MHF3W3UDQQU6jJS-lShlWRemtuA3cvstOF7zObGIeOt2PCnaVOvAu-O-sM3DS6IUA1HNIeQnksU1Aqs/w400-h300/Potol%20Er%20Dolma%202.JPG" width="400" /></a></div><div> </div><div><b> Add tomatoes & fry till it is mashed.</b></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJEPON8bDdhOQlXRTyjQx051f5nhlUERkj8gT4IZ1yS-1KoIv1OTdGPqxInHqE9Oh96o_fpNVPVNoqAFVhojDfC3P2ZSnENjVUpWNj8-VWpp-AQbsvsOsopLM1MLoNyJGpZb3Vth9FEa9wdT_iW9qUq9rI97uZB-3rfQKxQkOXLUhCPaH7JOkIIE1F9s/s3072/Potol%20Er%20Dolma%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJEPON8bDdhOQlXRTyjQx051f5nhlUERkj8gT4IZ1yS-1KoIv1OTdGPqxInHqE9Oh96o_fpNVPVNoqAFVhojDfC3P2ZSnENjVUpWNj8-VWpp-AQbsvsOsopLM1MLoNyJGpZb3Vth9FEa9wdT_iW9qUq9rI97uZB-3rfQKxQkOXLUhCPaH7JOkIIE1F9s/w400-h300/Potol%20Er%20Dolma%203.JPG" width="400" /></a></div><div><br /></div><div><b> Add ginger-garlic paste & all dry spices</b><b> mixed with some water. Fry </b><br /><b> till the oil separates.</b><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBMkzUsPfWLrln7OAAWQ6HQXxTaCG6h7KiCYSMuK1sAN71BtBFVjV8nxHrY00IlaVPdslBA-OIo2RnqkbSsZVj_Fdwbu9pmZlQ9nfnDb0A_yZVJSapog77lnBBjKbdVQJ27lm-LmhuVWwg5EniO8LgrNXfvrMZoq2PdhN8SwfCi32Vt_EnnZsdE1GEzQ/s3072/Potol%20Er%20Dolma%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBMkzUsPfWLrln7OAAWQ6HQXxTaCG6h7KiCYSMuK1sAN71BtBFVjV8nxHrY00IlaVPdslBA-OIo2RnqkbSsZVj_Fdwbu9pmZlQ9nfnDb0A_yZVJSapog77lnBBjKbdVQJ27lm-LmhuVWwg5EniO8LgrNXfvrMZoq2PdhN8SwfCi32Vt_EnnZsdE1GEzQ/w400-h300/Potol%20Er%20Dolma%204.JPG" width="400" /></a></div><div><br /></div><div><b> Then add mince. Fry on a low flame till dry.</b><br /></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5YZlpM08_QRF-TG5aUb4u5CMP23BJrTjAaxJhy0W_kLb9bg4y5Qd5eaRAuxrLmSJF-3_lSkEYyX98x8_p6nZjB2Y7Mz15aUe13bhWvCEntuPGLj5YVHn03h7ckU_mh00u3soN8m3aeN6dw0tC4xD7Ijz2eirqSWcilIaOffrCjnf8biH8gVfXt57uqQ/s3072/Potol%20Er%20Dolma%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5YZlpM08_QRF-TG5aUb4u5CMP23BJrTjAaxJhy0W_kLb9bg4y5Qd5eaRAuxrLmSJF-3_lSkEYyX98x8_p6nZjB2Y7Mz15aUe13bhWvCEntuPGLj5YVHn03h7ckU_mh00u3soN8m3aeN6dw0tC4xD7Ijz2eirqSWcilIaOffrCjnf8biH8gVfXt57uqQ/w400-h300/Potol%20Er%20Dolma%205.JPG" width="400" /></a></div><p> <b>Add a cup of water & simmer on a low flame, covered till dry.</b><br /></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohsBBnVcCRIJO5HnW0h-bZCwYWGLPByS_r_f7AMa4snga7JxbYu8fZK0zEusQU_QCNR_DclPrrvFqiou7DexgxV_uTJW86q8VyYIwzZc2dzxI9YekMbml4pOotmVEp3oCtiu__p-shY2Jgs_Ox8gxKcjy6xAdkF65FQnEAeQtVB6q5LSTHL2s3hDN87c/s3072/Potol%20Er%20Dolma%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohsBBnVcCRIJO5HnW0h-bZCwYWGLPByS_r_f7AMa4snga7JxbYu8fZK0zEusQU_QCNR_DclPrrvFqiou7DexgxV_uTJW86q8VyYIwzZc2dzxI9YekMbml4pOotmVEp3oCtiu__p-shY2Jgs_Ox8gxKcjy6xAdkF65FQnEAeQtVB6q5LSTHL2s3hDN87c/w400-h300/Potol%20Er%20Dolma%206.JPG" width="400" /></a></div><div><br /></div><div><b> Transfer to a container & keep aside to cool.</b><br /></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSmppHlBYDtc0YmRV9U2BVWbcbBHPUezxpmokA-qCy5pIijHoxpkXpWncDdPCQl4CEZ4AGjGyl_P_tNv-Zwl_vuIelIdq1Wl_WTmml2G6T1NEvAGVNoowmOqMWNcGTCBPKMrecNF7FrSIuQYBsZGu97snJxlq5e4oH9COkWb1a2_fkmEvUO-BmTaJPXs/s3072/Potol%20Er%20Dolma%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSmppHlBYDtc0YmRV9U2BVWbcbBHPUezxpmokA-qCy5pIijHoxpkXpWncDdPCQl4CEZ4AGjGyl_P_tNv-Zwl_vuIelIdq1Wl_WTmml2G6T1NEvAGVNoowmOqMWNcGTCBPKMrecNF7FrSIuQYBsZGu97snJxlq5e4oH9COkWb1a2_fkmEvUO-BmTaJPXs/w400-h300/Potol%20Er%20Dolma%207.JPG" width="400" /></a></div><div><br /></div><div><b> Scrape parwals. Chop the top & scoop out with the help </b><b>of a small spoon.</b><br /></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4kx2R3MomBgT0_7rj0Vis-NaCELY6tSDZl3VVeDsYOhZLNlQj7pefUjQK0LxhW8r1pkANDug29UQVKRbNepymVffNKpjdDVQs-P1_cEmB4qCutHn4n9kEOHXKM-I8XeY2IKlWDN8UyR86v0f3ALkPBA0q4nkRj8d2rTtOAYcdO0HP57BQDwCqHara0E/s3072/Potol%20Er%20Dolma%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4kx2R3MomBgT0_7rj0Vis-NaCELY6tSDZl3VVeDsYOhZLNlQj7pefUjQK0LxhW8r1pkANDug29UQVKRbNepymVffNKpjdDVQs-P1_cEmB4qCutHn4n9kEOHXKM-I8XeY2IKlWDN8UyR86v0f3ALkPBA0q4nkRj8d2rTtOAYcdO0HP57BQDwCqHara0E/w400-h300/Potol%20Er%20Dolma%208.JPG" width="400" /></a></div><div><br /></div><div><b> Fill in the keema & secure with a toothpick.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnbrxfrLN2k5XTLcpq6bQCge_izg2gzaYfpCWycsbBviH3gsxGxvblPjXf_CtG2RhqdxtsManrrA113vrnuNm9Hb8sft9J83jGtgRM4BM70SBnpEHsBJXVjLASo_wwX58UZ5qWEZ9ena52pCuP7qd86s4coFLplWIc6NlUXCKWmdWcGJVne0vLONRknpw/s3072/Potol%20Er%20Dolma%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnbrxfrLN2k5XTLcpq6bQCge_izg2gzaYfpCWycsbBviH3gsxGxvblPjXf_CtG2RhqdxtsManrrA113vrnuNm9Hb8sft9J83jGtgRM4BM70SBnpEHsBJXVjLASo_wwX58UZ5qWEZ9ena52pCuP7qd86s4coFLplWIc6NlUXCKWmdWcGJVne0vLONRknpw/w400-h300/Potol%20Er%20Dolma%209.JPG" width="400" /></a></div><div><br /></div><div> <b> Add 1 tbsp. oil & sauté stuffed parwals till they have a slight glaze.</b><br /></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVOgmEMk0ER1uKbxgFrYcUNjmukAk0_bS3neIcm6zXBPswz4Rvn_vOk8ybM5ZUedFTZDipjVfzQLWEkTH6WNcn_ruPRHnl_kS4sIdglYa7Fd76LXktia_MHloIab8LS46BkTfMtYCgLL51eKgNiGoIzjULUtYA8oEIlbxkctDhz2NiGtP1wLRRN5v4CA/s3072/Potol%20Er%20Dolma%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVOgmEMk0ER1uKbxgFrYcUNjmukAk0_bS3neIcm6zXBPswz4Rvn_vOk8ybM5ZUedFTZDipjVfzQLWEkTH6WNcn_ruPRHnl_kS4sIdglYa7Fd76LXktia_MHloIab8LS46BkTfMtYCgLL51eKgNiGoIzjULUtYA8oEIlbxkctDhz2NiGtP1wLRRN5v4CA/w400-h300/Potol%20Er%20Dolma%2010.JPG" width="400" /></a></div><div><br /></div><div><b> Gravy - Heat oil & sauté cinnamon, cardamoms, cloves, onion paste, </b><br /><b> ginger-garlic paste & all dry spices mixed </b><b>with some water.</b><br /><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsH08JlHV812iamCXRG32VzcilaA0dwfZKMxYumE8Y3R9cuWSPe1HBT7nqFz-kW1WO2RV9BXgfXBjW0DXz5rSZzNgQYgJsx1tHSv7uH3sYcvTPTpIRwKSH_ZO2kDM6hixVIEbf2PC2WKVt_QrVBPJuzAOTQQYTj6Cl1dahxcGNYumIRlcmrz2FE8f2C0/s3072/Potol%20Er%20Dolma%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsH08JlHV812iamCXRG32VzcilaA0dwfZKMxYumE8Y3R9cuWSPe1HBT7nqFz-kW1WO2RV9BXgfXBjW0DXz5rSZzNgQYgJsx1tHSv7uH3sYcvTPTpIRwKSH_ZO2kDM6hixVIEbf2PC2WKVt_QrVBPJuzAOTQQYTj6Cl1dahxcGNYumIRlcmrz2FE8f2C0/w400-h300/Potol%20Er%20Dolma%2011.JPG" width="400" /></a></div><div><br /></div><div> <b>Keep frying till oil separates. Add water & stuffed parwals.</b><br /><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfa6WKMXZyw-dzFyB-RebdsVUGeUlyF0duA5f3OoLvmXPm0sCnp91AQ5LXeVKUnATg7J-Kfs8cYaY2dJnmbEQaOBqdkXaTKoxFm76NbrdpnVNoet3GrW4AmAdSTKLxgjGV5RoESwHVCRq-07v8VqYEozehQBKxSeebmbVDl-BwkC1UvepmGFJM94arxA8/s3072/Potol%20Er%20Dolma%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfa6WKMXZyw-dzFyB-RebdsVUGeUlyF0duA5f3OoLvmXPm0sCnp91AQ5LXeVKUnATg7J-Kfs8cYaY2dJnmbEQaOBqdkXaTKoxFm76NbrdpnVNoet3GrW4AmAdSTKLxgjGV5RoESwHVCRq-07v8VqYEozehQBKxSeebmbVDl-BwkC1UvepmGFJM94arxA8/w400-h300/Potol%20Er%20Dolma%2012.JPG" width="400" /></a></div><p><b> Simmer on low flame till gravy is slightly reduced. Add </b><b>cashew paste</b><br /><b> & ghee. Mix well. Simmer for another minute &</b><b> switch </b><b>off the flame. </b><br /></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1zfOoQML2RvftUD55zulnIL2gkVIEVEXzfLf7AxmQNqqtSnfiL7-_HtRUFJJAztIizKw1c-Gq89doVqYZGiUEENzPWK7wO9XfjYjUIqwRzEB3bM_O0To0Ffl3J3o3V2M430xuXUwBN3A8NZQHkyGZTDm_UrsIWfBpqZCnM8NP8WqTobuuxMGmcpqF3M/s3072/Potol%20Er%20Dolma%2016.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3072" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1zfOoQML2RvftUD55zulnIL2gkVIEVEXzfLf7AxmQNqqtSnfiL7-_HtRUFJJAztIizKw1c-Gq89doVqYZGiUEENzPWK7wO9XfjYjUIqwRzEB3bM_O0To0Ffl3J3o3V2M430xuXUwBN3A8NZQHkyGZTDm_UrsIWfBpqZCnM8NP8WqTobuuxMGmcpqF3M/w400-h300/Potol%20Er%20Dolma%2016.JPG" width="400" /></a></div><p><b> Serve, garnished as a side dish with either rice or chapattis.</b><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-52218580588014386642024-02-12T08:16:00.000-08:002024-02-21T02:10:02.850-08:00Foxtail Millet Uttapam <p> </p><p><b> Millets in general are very popular these days. On the other hand, </b><b>Uttapams are traditional South Indian breakfast, </b><b>So</b><b> start your day a healthy way with some yummy Foxtail Millet Uttapam, accompanied with coconut chutney and sambar. </b></p><p><b> This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this amazing and wholesome millet recipe and introduce something new to your family and dear ones. </b></p><p><b> You can go wild with your imagination regarding the toppings. For a non-veg. version, boiled & shredded chicken, cooked keema, sausages, etc. can be added. </b><b> You can also enjoy these millet uttapams for brunch, mini tiffin, tea time snack, lunch box meal or </b><b>for a light dinner too. </b><b>So check out the step by step pictorial recipe to prepare it.</b></p><p><b> </b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQxWI68qfqA04iY2UiDdTCMLLeqN61vxJSsf1nOp0RP3qH-pz0jOKvMAq1JNztq0gymucxn-ldN7MjD-cZdSz3loZna6QG_flKkxwqG-zu-n8X5gpfU31YiAz9aeb6owkRDAB-2oIJZrVH_KPRM4Iu-YowAZk_yTBiBSPjV55yktorFTSrLQjDnDL7Co/s4032/Foxtail%20Millet%20Uttapam%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQxWI68qfqA04iY2UiDdTCMLLeqN61vxJSsf1nOp0RP3qH-pz0jOKvMAq1JNztq0gymucxn-ldN7MjD-cZdSz3loZna6QG_flKkxwqG-zu-n8X5gpfU31YiAz9aeb6owkRDAB-2oIJZrVH_KPRM4Iu-YowAZk_yTBiBSPjV55yktorFTSrLQjDnDL7Co/w480-h640/Foxtail%20Millet%20Uttapam%208.JPG" width="480" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><div><b> You can either ferment the batter or make it instantly. Both ways they come out really well. Add water accordingly to the batter to make the consistency of your preference. Enjoy them for breakfast, brunch, evening snack or pack as a lunch box meal. Choice is yours. </b></div><div><br /></div></div><div><b> Healthy eating is always welcome at my place. Who would deny a perfectly healthy, satisfying and a guilt free breakfast? So I try to create new recipes most of the time. Hubby and sons vouch for it, though I would go in for some greasy and spicy stuff sometimes to cater to my taste buds. </b><br /></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57GtemqJYNT6LdBhf_tRoGYUMdO2pCs-nDSvJEv4jijLFCbDkPid9QkFUwAjhoO6VUl4VAMQNl3QgURVgTvlJbCzxFMwHTbnND9_5il5nwP5j7wvj6fHpJ8HiRbNxIQsbupmHHVlX8gD2VcmxRliJYOu86rsZTwsqgBDoybtISXuaovmidr9rPHKIClI/s4032/Foxtail%20Millet%20Uttapam%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57GtemqJYNT6LdBhf_tRoGYUMdO2pCs-nDSvJEv4jijLFCbDkPid9QkFUwAjhoO6VUl4VAMQNl3QgURVgTvlJbCzxFMwHTbnND9_5il5nwP5j7wvj6fHpJ8HiRbNxIQsbupmHHVlX8gD2VcmxRliJYOu86rsZTwsqgBDoybtISXuaovmidr9rPHKIClI/w400-h300/Foxtail%20Millet%20Uttapam%2011.JPG" width="400" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6M7Q4XCH_DMy6xegbVh02eC-BOYlub6npEH2v39mRYIsuT-e0GgIverdHndQiDJKnwhvO9NrBSejtFybSu0PqLbxCB9bRxcC2nVPn9EG49OIxtI-NhBIMQ3hCBhyphenhyphen0Fb1XTdf62vB7xR-0_C4CYHtp46oIPJof5T8d5Xatk3771fR2FR43f4f-Yqjlms/s4032/Foxtail%20Millet%20Uttapam%2013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6M7Q4XCH_DMy6xegbVh02eC-BOYlub6npEH2v39mRYIsuT-e0GgIverdHndQiDJKnwhvO9NrBSejtFybSu0PqLbxCB9bRxcC2nVPn9EG49OIxtI-NhBIMQ3hCBhyphenhyphen0Fb1XTdf62vB7xR-0_C4CYHtp46oIPJof5T8d5Xatk3771fR2FR43f4f-Yqjlms/w400-h300/Foxtail%20Millet%20Uttapam%2013.JPG" width="400" /></a></div><p><br /></p><ul><li><b>1 cup foxtail millet</b></li><li><b>1/2 cup urad dal (split black gram)</b></li><li><b>1/2 tsp. fenugreek seeds </b></li><li><b>2 green chilies</b></li><li><b>1" ginger, roughly chopped</b></li><li><b>oil for shallow frying</b></li></ul><div><b><br /></b></div><div><b><br /></b></div><div><b>Topping - </b></div><div><b><br /></b></div><div><ul style="text-align: left;"><li><b>1 onion, chopped</b></li><li><b>1 tomato, chopped</b></li><li><b>2 green chilies, chopped</b></li><li><b>2-3 tbsp. coriander leaves, chopped</b></li></ul></div><div><b><br /></b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_-nt7I77UNsg-SONNVKf7EIpX88PSl4sCvMWqvrUnu_-wZD9ZHZjYAeCm9XLxjBlIr-d5MMvGcRVcKuhuIlGkJmvBWSTFsKu3gJxvSzbfvTREYMG5iOrlPafmjgqgwnlbsdLz-p-0l2_BCcO1AF-t1gB7sheMAupKMOdibt1kiuEFajnHc2RyAtf3PA/s4032/Foxtail%20Millet%20Uttapam%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_-nt7I77UNsg-SONNVKf7EIpX88PSl4sCvMWqvrUnu_-wZD9ZHZjYAeCm9XLxjBlIr-d5MMvGcRVcKuhuIlGkJmvBWSTFsKu3gJxvSzbfvTREYMG5iOrlPafmjgqgwnlbsdLz-p-0l2_BCcO1AF-t1gB7sheMAupKMOdibt1kiuEFajnHc2RyAtf3PA/w480-h640/Foxtail%20Millet%20Uttapam%209.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhciDxzEHH1V0aV78IdWmEnMtfMOevE82Sbj4AvozcEeKfymB62swit2lLR95whqThsPRQWSaPMFjzxoTzsxQArPWy8VRihwF3L0IzYZkX5nCN6mVDn2SECp_KaSHNkaVk3-_jXNfKigsY5yijwz2GOYr0-fPJVk5EKy998t6E37TXOZr2g9j7axDZmH7g/s4032/Foxtail%20Millet%20Uttapam%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhciDxzEHH1V0aV78IdWmEnMtfMOevE82Sbj4AvozcEeKfymB62swit2lLR95whqThsPRQWSaPMFjzxoTzsxQArPWy8VRihwF3L0IzYZkX5nCN6mVDn2SECp_KaSHNkaVk3-_jXNfKigsY5yijwz2GOYr0-fPJVk5EKy998t6E37TXOZr2g9j7axDZmH7g/w400-h300/Foxtail%20Millet%20Uttapam%2011.JPG" width="400" /></a></div><p><b><br /></b></p><p><b> Soak the millets, dal and fenugreek seeds in sufficient water overnight. Grind along with green chilies, ginger into a smooth paste. Add water as required. The batter should be of pouring consistency. Add salt and mix well. </b></p><p><b> </b><b>In a bowl, mix together onion, tomatoes, green chilies and coriander leaves. Keep aside. </b></p><p><b> </b><b>To make the dosa, heat a tawa / griddle. Drizzle 1/2 tsp. oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. This ensures a non-stick coating.</b></p><p><b> Pour a ladle of the batter and spread in a circular motion with the back of the ladle. Drizzle some oil around the edges and over it. </b></p><p><b> </b><b> Sprinkle some of the onion-tomato mix over it and fry on a medium flame for a minute or two. Flip it over and let it cook further for a minute. </b><b>Transfer to a serving plate.</b></p><p><b> Make similar uthappams with the remaining batter. Serve them hot with sambar and coconut chutney.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5TV-UUS9UMoDZZqUDdRxWOfZPnZx2ScZ4nO7tPzrjTXqewl5afQDmwif6Q1jcgiOP2qcHIOWVh30mMhJ2V_ZbBq3CD-slVlvvPh9DVEArK2a6PgPelOCzpstx-0PXY1ZfIlNO56I23hzj2abGQX4N-EaRwedhafGAW0mLUC5x7RcV8gwdlANdXIfEfc/s3024/Foxtail%20Millet%20Uttapam%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5TV-UUS9UMoDZZqUDdRxWOfZPnZx2ScZ4nO7tPzrjTXqewl5afQDmwif6Q1jcgiOP2qcHIOWVh30mMhJ2V_ZbBq3CD-slVlvvPh9DVEArK2a6PgPelOCzpstx-0PXY1ZfIlNO56I23hzj2abGQX4N-EaRwedhafGAW0mLUC5x7RcV8gwdlANdXIfEfc/w400-h400/Foxtail%20Millet%20Uttapam%201.JPG" width="400" /></a></div><div><br /></div><div><b> Soak the millets, dal & fenugreek seeds in sufficient water overnight.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vwqzoF4myx0dxgAcJopC4v8T7fgee_VNMBLgmuKyNAzWGLA1LcOqKxvpFlYwej03KoKtubZi7vVGRNg_G2fjnkzAtjM3rDJLIjTWU47_YRL1weEaIo07hDWs0VsfJYeDksAAWRHE73_Ew98hWrJW2YskwOtYsP6PvVsFPmlamZvtutYO95XLS2iMRgU/s3024/Foxtail%20Millet%20Uttapam%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vwqzoF4myx0dxgAcJopC4v8T7fgee_VNMBLgmuKyNAzWGLA1LcOqKxvpFlYwej03KoKtubZi7vVGRNg_G2fjnkzAtjM3rDJLIjTWU47_YRL1weEaIo07hDWs0VsfJYeDksAAWRHE73_Ew98hWrJW2YskwOtYsP6PvVsFPmlamZvtutYO95XLS2iMRgU/w400-h400/Foxtail%20Millet%20Uttapam%202.JPG" width="400" /></a></div><div><br /></div><div><b> Grind along with green chilies, ginger into a smooth paste. Add water </b></div><div><b> as required.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jA80qqxZiKD7TUU9jgES240qxUFL-StqWa1R29-wRdtKCvMWSzqiFWcmge4qO4xQqBsJMXyATFFj0Jt9SC4lDie2wj5igJ4GHK29ZpSd3tNY0z9kND4VMTS0I_1NKO7voiV9PprCG4RRsSIqAFiJPxdkg0DYKKssqASwe6oUQuQ0tjF2aC1oj4faZAg/s3024/Foxtail%20Millet%20Uttapam%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jA80qqxZiKD7TUU9jgES240qxUFL-StqWa1R29-wRdtKCvMWSzqiFWcmge4qO4xQqBsJMXyATFFj0Jt9SC4lDie2wj5igJ4GHK29ZpSd3tNY0z9kND4VMTS0I_1NKO7voiV9PprCG4RRsSIqAFiJPxdkg0DYKKssqASwe6oUQuQ0tjF2aC1oj4faZAg/w400-h400/Foxtail%20Millet%20Uttapam%203.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><b> The batter should be of pouring consistency. Add salt to taste. Mix well.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0EhBtATtAyMINHmqzC_UB7cZfr6T6kdJU1L5Q_iP7fPd0rNPezLecM1DLf2iRpxA20E4IbBooijllzIBCRqK6wZqPqn8U-5jPDZqdH3j107h9FkbHyRDAuqP-p-Cpy8URPf4itxF8xV8GvZLukkTQ8UJAeekMPfuX4MPlx7aBqULNGbchmvM_JN8xt0/s3024/Foxtail%20Millet%20Uttapam%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0EhBtATtAyMINHmqzC_UB7cZfr6T6kdJU1L5Q_iP7fPd0rNPezLecM1DLf2iRpxA20E4IbBooijllzIBCRqK6wZqPqn8U-5jPDZqdH3j107h9FkbHyRDAuqP-p-Cpy8URPf4itxF8xV8GvZLukkTQ8UJAeekMPfuX4MPlx7aBqULNGbchmvM_JN8xt0/w400-h400/Foxtail%20Millet%20Uttapam%204.JPG" width="400" /></a></div><div><br /></div><div><b> </b><b>In a bowl, mix together onion, tomatoes, green chilies & coriander leaves. </b></div><div><b> Keep aside. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKFUYEdnF4dncuQYG0fIIQlUnakyz2vZ8j0OY2GAakPW4DypsRFryMwnTkm9EDBl222AOGO35B4oW1Y2bg3OMTqxIKVouf5SaDeiiH8BIYFGLYhsJzy56vFchoTI5L6t7eJq97I9JECt4hl4J3U4uK4bhh5HUBfNpTSs9yvPJCQacRJmO48Vko_9Dc8Do/s3024/Foxtail%20Millet%20Uttapam%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKFUYEdnF4dncuQYG0fIIQlUnakyz2vZ8j0OY2GAakPW4DypsRFryMwnTkm9EDBl222AOGO35B4oW1Y2bg3OMTqxIKVouf5SaDeiiH8BIYFGLYhsJzy56vFchoTI5L6t7eJq97I9JECt4hl4J3U4uK4bhh5HUBfNpTSs9yvPJCQacRJmO48Vko_9Dc8Do/w400-h400/Foxtail%20Millet%20Uttapam%205.JPG" width="400" /></a></div><div><br /></div><div><b> H</b><b>eat a tawa / griddle. Drizzle 1/2 tsp. oil and spread around. Sprinkle </b></div><div><b> some water. After it sizzles off, wipe dry with a tissue paper. </b><b>Pour a ladle </b></div><div><b> of the batter and spread in a circular motion with the back of the ladle.</b></div><div><b> Drizzle some oil around the edges and over it. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0JP25w8DKdt5z61aogMxrHDzDMa1wtjO8HG7w6wMisA3isassy2IJA8iiViknl5FYTcA8xhsKrBSXljEuOGiBw3aoP_V6fQbJDuEDLLhZpuWYI8izUnrUCcMgyFj11FUdVW8wNNafK_oDDQM7O37U0zxwj0-3QW2zyiFIIPHSSJytDmZLdfbgTvGyFY/s3024/Foxtail%20Millet%20Uttapam%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0JP25w8DKdt5z61aogMxrHDzDMa1wtjO8HG7w6wMisA3isassy2IJA8iiViknl5FYTcA8xhsKrBSXljEuOGiBw3aoP_V6fQbJDuEDLLhZpuWYI8izUnrUCcMgyFj11FUdVW8wNNafK_oDDQM7O37U0zxwj0-3QW2zyiFIIPHSSJytDmZLdfbgTvGyFY/w400-h400/Foxtail%20Millet%20Uttapam%206.JPG" width="400" /></a></div><div><br /></div><div><b> </b><b> Sprinkle some of the onion-tomato mix over it & fry for a minute or two.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_4_ebW8IwXaf5w-d0kjy2XgyAefNmIcyROlHooyUwUxyPbyAW7VZhNOXf3mGn7216Op-psxM2d537-mQXmxJhvsJhStPT0p0sjRClV8P-D_0Mn5686g8yjtyJgCdf8YYuuwcvyehKPTEUVRKKnzkMky1mHfYUkuErWBDaqIXxk9nlx-aIlXrSNDa6dY/s3024/Foxtail%20Millet%20Uttapam%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_4_ebW8IwXaf5w-d0kjy2XgyAefNmIcyROlHooyUwUxyPbyAW7VZhNOXf3mGn7216Op-psxM2d537-mQXmxJhvsJhStPT0p0sjRClV8P-D_0Mn5686g8yjtyJgCdf8YYuuwcvyehKPTEUVRKKnzkMky1mHfYUkuErWBDaqIXxk9nlx-aIlXrSNDa6dY/w400-h400/Foxtail%20Millet%20Uttapam%207.JPG" width="400" /></a></div><p><b> Flip it over & let it cook further for a minute. </b><b>Transfer to a serving plate.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvpCz4VhLMGPRu6cIjasWFFkpC9v1FKzKoetI9ttWXRbD2Hi7hRLFVF_tFqA4hh-2Wtev73m1AcfPw-ZrVdWDy2doT0EE1F24TBERm8BjfuzBPXBTRtdSnar8oYIbplCB8dURo6Pjvsn6rnZsTR96X7EA6TbyeqkXrH6Htfh_3TlyvCHLmaajCyyKhN2U/s4032/Foxtail%20Millet%20Uttapam%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvpCz4VhLMGPRu6cIjasWFFkpC9v1FKzKoetI9ttWXRbD2Hi7hRLFVF_tFqA4hh-2Wtev73m1AcfPw-ZrVdWDy2doT0EE1F24TBERm8BjfuzBPXBTRtdSnar8oYIbplCB8dURo6Pjvsn6rnZsTR96X7EA6TbyeqkXrH6Htfh_3TlyvCHLmaajCyyKhN2U/w400-h300/Foxtail%20Millet%20Uttapam%2012.JPG" width="400" /></a></div><div><br /></div><div><b> Serve them hot with sambar and coconut chutney.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUiZbyBLoMO3IIHndISVllxhNmF1Bz34uQzni62z9mBiivbOBO3HuGL7Po9LEj7d4sQlydfllwcgKr1qQd0Cz2LO1Gsg962kfBBDsBAWpLwmwjALidkbLn4DmU80N2colvdG36LQhyPMysOm3_jWo82FKrlEXmvLBOzNn0wrDfyqgAH10-lwSZbUyyi8/s4032/Foxtail%20Millet%20Uttapam%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUiZbyBLoMO3IIHndISVllxhNmF1Bz34uQzni62z9mBiivbOBO3HuGL7Po9LEj7d4sQlydfllwcgKr1qQd0Cz2LO1Gsg962kfBBDsBAWpLwmwjALidkbLn4DmU80N2colvdG36LQhyPMysOm3_jWo82FKrlEXmvLBOzNn0wrDfyqgAH10-lwSZbUyyi8/w480-h640/Foxtail%20Millet%20Uttapam%2010.JPG" width="480" /></a></div><p><b> Serve them hot with sambar and coconut chutney.</b></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-19985454555669002842024-02-09T11:36:00.000-08:002024-03-11T21:18:10.969-07:00Ven Pongal <p> </p><p><b> This is a traditional and a very popular South Indian breakfast, especially in Tamil Nadu. It is another of my comfort food. This dish, in other terms, can also be termed as a North Indian Khichdi. Very simple and easy to prepare, it is an apt recipe when you are hard-pressed for time. It is best enjoyed with coconut chutney and sambar as accompaniment. It also tastes yummy with any pickle and some podi (gun powder) sprinkled over it. So check out the step by step pictorial recipe to prepare it.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8t5fY9SXFKujfDqZnJJiOLEQol7UvdrTtiqW_H8QFHK3skzNNd1cGAlSTtHBiirGQly8Zj3TK1Fhsbdq7lbhNdtPugKuBSEu3K8xs7Q7I6f9kug0MtLeTveKC-RjurREG6ltSGsMDJ7k_8Bnej5wYtz3zu1TYY595pXHdFNjssr4Kk0hTu5fhtq1Skeo/s4032/Ven%20Pongal%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8t5fY9SXFKujfDqZnJJiOLEQol7UvdrTtiqW_H8QFHK3skzNNd1cGAlSTtHBiirGQly8Zj3TK1Fhsbdq7lbhNdtPugKuBSEu3K8xs7Q7I6f9kug0MtLeTveKC-RjurREG6ltSGsMDJ7k_8Bnej5wYtz3zu1TYY595pXHdFNjssr4Kk0hTu5fhtq1Skeo/w480-h640/Ven%20Pongal%205.JPG" width="480" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRONzK1SGQiLWf2uPVaR6g4XKauLAFCSVFLUiVsBzblhJpp1PhAyRHMOXBNJ3SmxlP1xf79R4QBlIgCJlwxrs5IwrYHhFMAasekQ_JFhxDpqcwFxpfunlJg8vxKk0t_X8pexhu6wMAS9xTzZ31M7VCcVNT-jjUt6A4zkhAI44uFasxNGp2joIzGLJsnVc/s4032/Ven%20Pongal%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRONzK1SGQiLWf2uPVaR6g4XKauLAFCSVFLUiVsBzblhJpp1PhAyRHMOXBNJ3SmxlP1xf79R4QBlIgCJlwxrs5IwrYHhFMAasekQ_JFhxDpqcwFxpfunlJg8vxKk0t_X8pexhu6wMAS9xTzZ31M7VCcVNT-jjUt6A4zkhAI44uFasxNGp2joIzGLJsnVc/w400-h300/Ven%20Pongal%2010.JPG" width="400" /></a></div><p><br /></p><ul><li><b>1/3 cup rice</b></li><li><b>1/3 cup moong dal (split green gram), </b><b>lightly dry roasted </b></li><li><b>2-3 tbsp. oil</b></li><li><b>1 sprig curry leaves</b></li><li><b>1 whole dry red chili, broken</b></li><li><b>1/2 tsp. mustard seeds</b></li><li><b>1 tsp. ginger, chopped</b></li><li><b>1/2 tsp. whole peppercorns</b></li><li><b>1 tsp. urad dal (split black gram)</b></li><li><b>10-15 cashew nuts</b></li><li><b>1/4 tsp. asafoetida</b></li><li><b>salt to taste</b></li><li><b>2-3 tbsp. ghee</b></li></ul><div><br /></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELUfhXdEmKHnXxiJNtA98hh8bR0h9ojJYnG5jTR8nDITsfnd2u3cGjPhd94XpEaem6ESUiKZr1ef6K3E8eFV52ZIuyveWocoRUnrPBoNEU2oWSPHNqwh8etHDFAwJ1HYl0Wn2LtcauFZsCmYz-5Cr6xpKyRQ3DhF0s8nboY16UlXvwhLegIqWSTc958c/s4032/Ven%20Pongal%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELUfhXdEmKHnXxiJNtA98hh8bR0h9ojJYnG5jTR8nDITsfnd2u3cGjPhd94XpEaem6ESUiKZr1ef6K3E8eFV52ZIuyveWocoRUnrPBoNEU2oWSPHNqwh8etHDFAwJ1HYl0Wn2LtcauFZsCmYz-5Cr6xpKyRQ3DhF0s8nboY16UlXvwhLegIqWSTc958c/w480-h640/Ven%20Pongal%206.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TI8e9DtFX6FkcZBpLERAzxlERGDeatWSOetDdfbLcyQUrdN-AcCfV1vjAVgw7KRV-gliDQzEFGGkM8CQSIfYwttezTU0k3ZYwlhw-Tg6gV4nf0lxNnQ1MrRM9030-InAYItUgCkEVOnZSN3MhBlolrW1ja8sd73cR_O_MAennX0yFOUKPbEs2Bah3i4/s4032/Ven%20Pongal%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TI8e9DtFX6FkcZBpLERAzxlERGDeatWSOetDdfbLcyQUrdN-AcCfV1vjAVgw7KRV-gliDQzEFGGkM8CQSIfYwttezTU0k3ZYwlhw-Tg6gV4nf0lxNnQ1MrRM9030-InAYItUgCkEVOnZSN3MhBlolrW1ja8sd73cR_O_MAennX0yFOUKPbEs2Bah3i4/w400-h300/Ven%20Pongal%208.JPG" width="400" /></a></div><br /></div><div><br /></div><div><b><br /></b></div><div><b> Soak the rice and dal, preferably overnight and then pressure cook along with salt to taste and 1 & 1/2 cups water for 4-5 whistles. It should be soft and mushy.</b><br /><b><br /></b><b> Heat oil in a pan and temper with mustard seeds, whole dry red chili, urad dal, ginger, peppercorns, curry leaves, asafoetida and cashew nuts. Sauté for a minute or till the urad dal and cashew nuts changes colour.</b></div><div><b><br /></b><b> Pour it over the boiled rice-dal and mix well. While serving, add ghee and give it a stir. Serve hot with coconut chutney and sambar.</b></div><div><b><br /></b></div><div><br /></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJINLG20Dr2_hLjcEDulaYTjwWmvTOZzET0vim65uGkklybDp1e37AvBsccNr4Dhoc8r8OO_RrKcXDnQ40zCAAmqij7-BZIZmB5yVWiDQ8O1tXVlxlBdIUFdQJIGRpg7OlaaZXYQey0s7WfdsGrvhVN8aEk4GUXXEOKP8AJ-0QcRktU-aihMGnOOwt6Lw/s3024/Ven%20Pongal%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJINLG20Dr2_hLjcEDulaYTjwWmvTOZzET0vim65uGkklybDp1e37AvBsccNr4Dhoc8r8OO_RrKcXDnQ40zCAAmqij7-BZIZmB5yVWiDQ8O1tXVlxlBdIUFdQJIGRpg7OlaaZXYQey0s7WfdsGrvhVN8aEk4GUXXEOKP8AJ-0QcRktU-aihMGnOOwt6Lw/w400-h400/Ven%20Pongal%201.JPG" width="400" /></a></div><div><br /></div><div><b> Soak the rice and dal, preferably overnight.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxNUQfV95K7TcqerIcOemCDTz0pPNsAdDwRixFgQzt4XXjMCwdv9ATpeybE2etpxP8iCOlOyh1Yjzz6PVCgAdKONrVYNse3EMyVhnzDcnbFPmLNqwVnCrG2zuQyS98RXPAcjb9DZ6nqxfP-kQGeX2xkPH2q4OMVlrGWA3hVQnnoh1A38bNLFXIxxblBH8/s3024/Ven%20Pongal%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxNUQfV95K7TcqerIcOemCDTz0pPNsAdDwRixFgQzt4XXjMCwdv9ATpeybE2etpxP8iCOlOyh1Yjzz6PVCgAdKONrVYNse3EMyVhnzDcnbFPmLNqwVnCrG2zuQyS98RXPAcjb9DZ6nqxfP-kQGeX2xkPH2q4OMVlrGWA3hVQnnoh1A38bNLFXIxxblBH8/w400-h400/Ven%20Pongal%202.JPG" width="400" /></a></div><div><br /></div><div><b> Pressure cook along with salt & 1 & 1/2 cups water for 4-5 whistles.</b></div><div><b> It should be soft and mushy.</b><br /></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQtwuaPjITtmPZHgF1yeb_YDNIPFl_ZzTYW6UDPXxHyzAU3GS_VEqblbdlEQuk6jHSxvvpvW62zrU2AyEwWQTW0zgmZTIXZ7N0x64zCw5BqXs1UNaH_TdRqkouhVCrdSMPGyjXA0JWYUdbt5xH-j3Q1TPTKQyxwMjYYfn1hoS-qyoiS4nsMMHZO6CDLc/s3024/Ven%20Pongal%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQtwuaPjITtmPZHgF1yeb_YDNIPFl_ZzTYW6UDPXxHyzAU3GS_VEqblbdlEQuk6jHSxvvpvW62zrU2AyEwWQTW0zgmZTIXZ7N0x64zCw5BqXs1UNaH_TdRqkouhVCrdSMPGyjXA0JWYUdbt5xH-j3Q1TPTKQyxwMjYYfn1hoS-qyoiS4nsMMHZO6CDLc/w400-h400/Ven%20Pongal%203.JPG" width="400" /></a></div><div><br /></div><div><b> Heat oil & temper with mustard seeds, dry red chili, urad dal, ginger, </b></div><div><b> peppercorns, </b><b>curry leaves, asafoetida & cashew nuts. Sauté for a minute</b></div><div><b> or till the urad dal and cashew nuts changes colour.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZirqbjGmwZPRXci81hCSXee_-OY271Ac-WXqe50aQv_InOzwwOXEUgLZnkyB_OFaIb_htSLAKU8DPJedU52LwN6hLdvgguP08JQ57OI8LEXhINNejdXhOgN-yj7mg5403Mhl-EOoycAHus9d4tAh0MTtOHXihczYDeqP8_scJqzyrHssldXOreQAsDg/s3024/Ven%20Pongal%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZirqbjGmwZPRXci81hCSXee_-OY271Ac-WXqe50aQv_InOzwwOXEUgLZnkyB_OFaIb_htSLAKU8DPJedU52LwN6hLdvgguP08JQ57OI8LEXhINNejdXhOgN-yj7mg5403Mhl-EOoycAHus9d4tAh0MTtOHXihczYDeqP8_scJqzyrHssldXOreQAsDg/w400-h400/Ven%20Pongal%204.JPG" width="400" /></a></div><br /><div><b> Pour it over the boiled rice-dal & mix well. While serving, add ghee</b></div><div><b> and give it a stir. </b></div><div><br /></div></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUDA2L2Pp5WwJNs0cfw_7jtJhVWB53uFn_RXpbVrHFYYuV-w7qvrH2ukHHbmZvb9x63fqFF2I5NGeadOUGSImZhkymQVD4OMgkdORZdj6EwW4Z4UqUuxJ-O5jrI7zn6CHSzRYfTnpYobaIx90Y8eezSZGhPbFYWWdXGfdXImSk8HjwaT7vw4HIN-xxCI/s4032/Ven%20Pongal%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUDA2L2Pp5WwJNs0cfw_7jtJhVWB53uFn_RXpbVrHFYYuV-w7qvrH2ukHHbmZvb9x63fqFF2I5NGeadOUGSImZhkymQVD4OMgkdORZdj6EwW4Z4UqUuxJ-O5jrI7zn6CHSzRYfTnpYobaIx90Y8eezSZGhPbFYWWdXGfdXImSk8HjwaT7vw4HIN-xxCI/w400-h300/Ven%20Pongal%209.JPG" width="400" /></a></div><div><br /></div><div><div><b> Serve hot with coconut chutney and sambar.</b></div></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjzp-nKdDoG_O50vSGTQCoa1wsLd_RHZyHRY_RzY9v6jz_tctSYT_PJ_6z4f6nl_5Gk_O1uLN8T8H9V-e_L2EY8JmzjOHAUNDhGT0zyzJ1JhVjA3pEKiOze4_0pRsDXwXni7tHedjej2z8Af98x8yMY32USDusqRePWNdWbQQqM5vZXAcCIP4TJde64s/s4032/Ven%20Pongal%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjzp-nKdDoG_O50vSGTQCoa1wsLd_RHZyHRY_RzY9v6jz_tctSYT_PJ_6z4f6nl_5Gk_O1uLN8T8H9V-e_L2EY8JmzjOHAUNDhGT0zyzJ1JhVjA3pEKiOze4_0pRsDXwXni7tHedjej2z8Af98x8yMY32USDusqRePWNdWbQQqM5vZXAcCIP4TJde64s/w480-h640/Ven%20Pongal%207.JPG" width="480" /></a></div><br /><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-23090819585463828612024-02-05T21:21:00.000-08:002024-02-05T21:21:11.050-08:00Methi Begun (Fenugreek Leaves with Eggplants - Bong Style)<p> </p><p><b> This is a typical Bengali style preparation of fenugreek leaves stir fried with eggplants. It is cooked dry and is generally relished with hot steamed rice. </b><b>The tempering is kept simple - just nigella seeds and green chilies. </b><b>The addition of some bori / vadi / dried lentil dumplings gives a nice crunch to the end product. So check out the step by step pictorial recipe to prepare this delicacy.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtRyIE8JcPO8CGkn0yZg6QRcNjqfbe-gtVQJ5RZbhavT_EcymRA2XyHArIlEaCcGPcvG8OtsxKbrLwq5j6tRxx28vixoSsV9SInKW_e_sg9S9OI5781FWwjIXO8-ExlBuQ9XNfF7K-2IKacx3TGsD-P9tn88ldL25syEGg3Px7zYgp5gZvVCe4a7twJk/s4032/Methi%20Begun%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtRyIE8JcPO8CGkn0yZg6QRcNjqfbe-gtVQJ5RZbhavT_EcymRA2XyHArIlEaCcGPcvG8OtsxKbrLwq5j6tRxx28vixoSsV9SInKW_e_sg9S9OI5781FWwjIXO8-ExlBuQ9XNfF7K-2IKacx3TGsD-P9tn88ldL25syEGg3Px7zYgp5gZvVCe4a7twJk/w480-h640/Methi%20Begun%209.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGBOHwWob6pG8uPLmbxvSqvrjry-ZG1PpZPbZUXneCixAMdy2vaSoHg8SfarFSHQn9bjUgjQ9BJvgbO187XLLKO5ZZYpqDGjOpaEMWTOLpV9xMidLzwfeexN3zsSLFrafmzEPiR0kzvFx89cUm2EVuPoeuzrdmWIWOyOYIh9aOPUHViZpAgsMdq8_nbg/s4032/Methi%20Begun%2014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGBOHwWob6pG8uPLmbxvSqvrjry-ZG1PpZPbZUXneCixAMdy2vaSoHg8SfarFSHQn9bjUgjQ9BJvgbO187XLLKO5ZZYpqDGjOpaEMWTOLpV9xMidLzwfeexN3zsSLFrafmzEPiR0kzvFx89cUm2EVuPoeuzrdmWIWOyOYIh9aOPUHViZpAgsMdq8_nbg/w400-h300/Methi%20Begun%2014.JPG" width="400" /></a></div><p><br /></p><ul><li><b>2-3 bunches methi leaves, washed & chopped</b></li><li><b>3-4 long eggplants, chopped</b></li><li><b>2-3 tbsp. mustard oil</b></li><li><b>1 tsp. nigella seeds</b></li><li><b>2 dry red chilies</b></li><li><b>2-3 green chilies, slit</b></li><li><b>1 tbsp. garlic, chopped</b></li><li><b>12-15 bori (mangodi / vadi)</b></li><li><b>salt to taste</b></li><li><b>1/2 tsp. turmeric powder</b></li></ul><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxlYIf2U_05WUbSyWmW0Ih_VxNEtpflzUa2wiIs7kyOhGk3U4j91aRQcIqFuKpCEcLQM-55m4xsTt7uwFOK35G1OkSg3vXaxYDqQq0wvWEm2_k7jdZ8RRm9zVM3RimTmwoU2sN2m8MX78gAHAfsfZgxE5E3qXBjwd-548SLN539C964XdcPpAEX7cuXk/s4032/Methi%20Begun%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxlYIf2U_05WUbSyWmW0Ih_VxNEtpflzUa2wiIs7kyOhGk3U4j91aRQcIqFuKpCEcLQM-55m4xsTt7uwFOK35G1OkSg3vXaxYDqQq0wvWEm2_k7jdZ8RRm9zVM3RimTmwoU2sN2m8MX78gAHAfsfZgxE5E3qXBjwd-548SLN539C964XdcPpAEX7cuXk/w480-h640/Methi%20Begun%2010.JPG" width="480" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixwlnY43wcBK6lWeCJ1ynol3-SvZDRJrvTjYsOMqzseh8eXU3xLNUf1Q-KbqsxzpSVE7DDylitZ32PxFSEfUgOCmJoiuVMBKh3Xr2LoJcwUpIJmlXeJ67LncRwKKe-aLhPQGdc0vfGk4eJU0oBXKraFo9W1ehv9BGT8KIqZutBoyNHyDQhQzA3xWrNfTE/s4032/Methi%20Begun%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixwlnY43wcBK6lWeCJ1ynol3-SvZDRJrvTjYsOMqzseh8eXU3xLNUf1Q-KbqsxzpSVE7DDylitZ32PxFSEfUgOCmJoiuVMBKh3Xr2LoJcwUpIJmlXeJ67LncRwKKe-aLhPQGdc0vfGk4eJU0oBXKraFo9W1ehv9BGT8KIqZutBoyNHyDQhQzA3xWrNfTE/w400-h300/Methi%20Begun%2012.JPG" width="400" /></a></div><p><br /></p><p><b> Heat oil in a pan and fry the bori till golden brown in colour. When cool, crush them coarsely and keep aside. </b></p><p><b> Temper the same oil with dry red chilies and nigella seeds. Sauté for a few seconds.</b><br /><b><br /> Then add the chopped garlic and green chilies. Sauté till light brown. Now add the eggplants and turmeric powder. Stir fry till light brown. </b></p><p><b> Add the chopped methi leaves and cook for 2-3 minutes till the leaves are wilted. Then add salt and continue to stir fry till</b><b> the moisture evaporates. </b></p><p><b> When done, switch off the flame and add the crushed bori. Give it a stir and serve with steamed rice or chapattis.</b><br /><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6m5uc_r_UlTJkGhkHYA_ss6KaqCjI3L1h1R0iG-mK-np46APiA8xHDPkChqPoDbljyG1zn12ts1fPDeRptlHB_rh8fsmIL75sA1Ms8DgLrsKmlc9E_pCJmrVixgFXPVcGnb-II030sKi4nZUbJde5s4XDSGUfc2nQRQLDX_0tOE1KbwYJvkct-Ht92U/s3024/Methi%20Begun%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6m5uc_r_UlTJkGhkHYA_ss6KaqCjI3L1h1R0iG-mK-np46APiA8xHDPkChqPoDbljyG1zn12ts1fPDeRptlHB_rh8fsmIL75sA1Ms8DgLrsKmlc9E_pCJmrVixgFXPVcGnb-II030sKi4nZUbJde5s4XDSGUfc2nQRQLDX_0tOE1KbwYJvkct-Ht92U/w400-h400/Methi%20Begun%201.JPG" width="400" /></a></div><div><br /></div><div> <b> The chopped greens. </b></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRP88h2m_swgj5epVz0grWT5qEwrV31Fcdn9LeB2DNQ0620bfR0fIsNdfPuJSkwREEQjIeUPl0ka7QgLyTDBcHD2oWLuLp3kVZeaaDWMKm0aTCzcC1uqpp8VyZA1tYNkxPxdOWaxBsxnjRQjN7QOTKj5hvRRlDK6rO-AUAhyphenhyphenYSuqu69XX2T67nbv4fLE/s3024/Methi%20Begun%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRP88h2m_swgj5epVz0grWT5qEwrV31Fcdn9LeB2DNQ0620bfR0fIsNdfPuJSkwREEQjIeUPl0ka7QgLyTDBcHD2oWLuLp3kVZeaaDWMKm0aTCzcC1uqpp8VyZA1tYNkxPxdOWaxBsxnjRQjN7QOTKj5hvRRlDK6rO-AUAhyphenhyphenYSuqu69XX2T67nbv4fLE/w400-h400/Methi%20Begun%202.JPG" width="400" /></a></div><div><br /></div><div><b> Heat oil and fry the bori till golden brown in colour. When cool, crush them </b></div><div><b> coarsely and keep aside. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZG_xYtar043OfENRf7Pcz0k52ZkJcSVlJ_Yel7U-vX-4rIZuH5NN4-heheo9U4BqYjjjEl3biScCHV1VDO9pKpyOal4bLXuRJWXSVPE-Hi4mmEOCu1wdbeQ9d55z9zdREOzZ3sQnqYFYPaajRGLMJbe6RvrgiU55HBkOUcHQPooCGKW2YYwYwW7QO0rc/s3024/Methi%20Begun%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZG_xYtar043OfENRf7Pcz0k52ZkJcSVlJ_Yel7U-vX-4rIZuH5NN4-heheo9U4BqYjjjEl3biScCHV1VDO9pKpyOal4bLXuRJWXSVPE-Hi4mmEOCu1wdbeQ9d55z9zdREOzZ3sQnqYFYPaajRGLMJbe6RvrgiU55HBkOUcHQPooCGKW2YYwYwW7QO0rc/w400-h400/Methi%20Begun%203.JPG" width="400" /></a></div><div><br /></div><div><b> Temper the same oil with dry red chilies & nigella seeds. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNbF1tFYOxUNmMsLdtB_JJJYQRLpXkaGZbNJpt9bgQXi_xuTvkSJxYfPPycCC92utPvr4cq8YzihGM-ar262cbcREWA_Wg7Q2NI_bpBkClcjBlse8mwL8VK9nDV-5FeSZMlUsslGcjkn2YDA-ormKyhtuIIwj7MKB60MsjRvaTCqYg6sO8H8eHyV16c4/s3024/Methi%20Begun%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNbF1tFYOxUNmMsLdtB_JJJYQRLpXkaGZbNJpt9bgQXi_xuTvkSJxYfPPycCC92utPvr4cq8YzihGM-ar262cbcREWA_Wg7Q2NI_bpBkClcjBlse8mwL8VK9nDV-5FeSZMlUsslGcjkn2YDA-ormKyhtuIIwj7MKB60MsjRvaTCqYg6sO8H8eHyV16c4/w400-h400/Methi%20Begun%204.JPG" width="400" /></a></div><div><br /></div><div><b> Then add the chopped garlic & green chilies. Sauté till light brown. </b></div><div><b><br /></b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwhKubyvrP1zeSDdevW6WWTAVrK12tjzAepht-RIEJRKXxaziCgnvy_fn3T_M5KBJ3jv4CKinqPl9fpzB2ypGxAGRLLUFiejsFbJlpl6gNseCqL3URcH_Np9FE2h6m2Gw3RLWnsOy1p5XD3CFRMezj0ltZ1JKhu8pMmImNHMYZVTgm5eH43PX4w_WjYlo/s3024/Methi%20Begun%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwhKubyvrP1zeSDdevW6WWTAVrK12tjzAepht-RIEJRKXxaziCgnvy_fn3T_M5KBJ3jv4CKinqPl9fpzB2ypGxAGRLLUFiejsFbJlpl6gNseCqL3URcH_Np9FE2h6m2Gw3RLWnsOy1p5XD3CFRMezj0ltZ1JKhu8pMmImNHMYZVTgm5eH43PX4w_WjYlo/w400-h400/Methi%20Begun%205.JPG" width="400" /></a></div><div><br /></div><div><b> Now add the eggplants & turmeric powder. Stir fry till light brown. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUlEg-TGx2ea46mqwu1mRWdCHtidjtDyjB2oGgqMv_et1Zq-HfChEy2i9T2pBTNoVIZvjsmKxkWQWOBweM7-4xfjmZDOS9aMR_FDq8u3wK_EvTTRK8kfALcgM1H7s4Ff5HdFrcAXZCio2ATjSXorS8GEmgGYzw4Fkr1bgF9Le-0xnHjRSiceTuABtFtQ/s3024/Methi%20Begun%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUlEg-TGx2ea46mqwu1mRWdCHtidjtDyjB2oGgqMv_et1Zq-HfChEy2i9T2pBTNoVIZvjsmKxkWQWOBweM7-4xfjmZDOS9aMR_FDq8u3wK_EvTTRK8kfALcgM1H7s4Ff5HdFrcAXZCio2ATjSXorS8GEmgGYzw4Fkr1bgF9Le-0xnHjRSiceTuABtFtQ/w400-h400/Methi%20Begun%206.JPG" width="400" /></a></div><div><br /></div><div><b> Add the greens & cook for 2-3 minutes till the leaves are wilted. </b></div><div><b><br /></b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRiTvwizIZ0vFgehGlrx5ixdtAjrkMqnFItav6KiGTEJ3-PhBMNXQqCNQbwqhVlv4a0OxxzfLhtjcMgrzkuQyGE8mEfyzkOlBqJgZNvjLojODzAY7MB1LUJHqZsPKm-ST2Zy8K63EZA_P0LfFSPh383bp-WTEdNegeCCioSdMJ6-UiFRtc-vqN5G62S8/s3024/Methi%20Begun%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRiTvwizIZ0vFgehGlrx5ixdtAjrkMqnFItav6KiGTEJ3-PhBMNXQqCNQbwqhVlv4a0OxxzfLhtjcMgrzkuQyGE8mEfyzkOlBqJgZNvjLojODzAY7MB1LUJHqZsPKm-ST2Zy8K63EZA_P0LfFSPh383bp-WTEdNegeCCioSdMJ6-UiFRtc-vqN5G62S8/w400-h400/Methi%20Begun%207.JPG" width="400" /></a></div><div><br /></div><div><b> Then add salt & continue to stir fry till</b><b> the moisture evaporates. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlwYPtYWHxB2hgSMRTkgI_YJ_grlDTThypoMhHdfxKz5UUY6qLYZWbaX7dUvLNflZwMhWsTlA9boXALLvsLjoqyBDRltudJERWTJ_XBYig1SrhEKyYwuN02JnB0NEUyWJut1kKRaf5xJq8teG3MZpgMuVLnPyEd3_2RNBUkU8x_TvdqtjyxIw_naSNVQ/s3024/Methi%20Begun%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlwYPtYWHxB2hgSMRTkgI_YJ_grlDTThypoMhHdfxKz5UUY6qLYZWbaX7dUvLNflZwMhWsTlA9boXALLvsLjoqyBDRltudJERWTJ_XBYig1SrhEKyYwuN02JnB0NEUyWJut1kKRaf5xJq8teG3MZpgMuVLnPyEd3_2RNBUkU8x_TvdqtjyxIw_naSNVQ/w400-h400/Methi%20Begun%208.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>When done, switch off the flame and add the crushed bori. </b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji45qE5Vt4aDJYX9Wq5EWE5MkCLEB4qUElBne8JCozJBDmaOaLCp8um_f-NVnIJHcIlnK09RkNgbLh3KwIEl1dqBMMFzzdaXK13rBefZLMtz4izBp6KTdcpTW2Op6a-2km7pCtNuBuyPDvQEpcCFvkicut9sRP9qwpPDO4EGyvsR9JC41rBnKOPypIIMU/s4032/Methi%20Begun%2013.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji45qE5Vt4aDJYX9Wq5EWE5MkCLEB4qUElBne8JCozJBDmaOaLCp8um_f-NVnIJHcIlnK09RkNgbLh3KwIEl1dqBMMFzzdaXK13rBefZLMtz4izBp6KTdcpTW2Op6a-2km7pCtNuBuyPDvQEpcCFvkicut9sRP9qwpPDO4EGyvsR9JC41rBnKOPypIIMU/w400-h300/Methi%20Begun%2013.JPG" width="400" /></a></div><p><b> </b><b style="text-align: center;">Serve with steamed rice or chapattis.</b></p><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadcuSRURy-J1-NRhgxXOhb9fvDjx4rHRBL63wgyJxh21Yv-S3Mu37hgQ6lwKXoOoapSLSO9hlTNkKBP78ZkYbHryQg6PGzeKgKM0VIZsg9fKKs67JU4c6wwAZiaPCrhXqY83q8OXixbWPpoD0MdyuQc4CEBLcD3ozWHnQgyQRanU4mCc_vR-THZniM24/s4032/Methi%20Begun%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadcuSRURy-J1-NRhgxXOhb9fvDjx4rHRBL63wgyJxh21Yv-S3Mu37hgQ6lwKXoOoapSLSO9hlTNkKBP78ZkYbHryQg6PGzeKgKM0VIZsg9fKKs67JU4c6wwAZiaPCrhXqY83q8OXixbWPpoD0MdyuQc4CEBLcD3ozWHnQgyQRanU4mCc_vR-THZniM24/w480-h640/Methi%20Begun%2011.JPG" width="480" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-75752032607992305822024-01-30T09:04:00.000-08:002024-01-30T09:04:13.013-08:00Masoor Dal (Red Lentils) with South Indian Flavour - Fusion style<p> </p><p><b> This is an absolutely simple homemade and an everyday kind of dal (lentil) preparation. No restaurant style at all. It has some South Indian flavour in the form of tadka (tempering) and is devoid of any onion, ginger or garlic. </b></p><p><b> You can also add some sambar powder to the end product for a more intense flavour. I like to relish it with hot steamed rice, a dash of lime and some roasted papad as accompaniment. So check out the step by step pictorial recipe to prepare this South Indian fusion lentil recipe.</b><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNpK7P1mzJxluNsf0fLkergMu2VZiVAuxpJK1o9vaXyDpaWg4yA6a27hYqtAlDuzGEy1_tBEaQFpNirAhz5i7QP1nt4xWi7Ib1hRD0yaDm3yHYDJVzoDFOohHemcga6p6Dm0bGJQ8w6DR6jgulqw9cBnA_F_QbH8M54JYQJMWD2wSQTb4BGnfFmmW-Odw/s4032/Masoor%20Dal%20with%20South%20Indian%20Flavour%206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNpK7P1mzJxluNsf0fLkergMu2VZiVAuxpJK1o9vaXyDpaWg4yA6a27hYqtAlDuzGEy1_tBEaQFpNirAhz5i7QP1nt4xWi7Ib1hRD0yaDm3yHYDJVzoDFOohHemcga6p6Dm0bGJQ8w6DR6jgulqw9cBnA_F_QbH8M54JYQJMWD2wSQTb4BGnfFmmW-Odw/w480-h640/Masoor%20Dal%20with%20South%20Indian%20Flavour%206.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCbvSyxSXK7mZpIQEDSowmqLus1yEqr84PlA255wbXE7hfryzqomruyXDffwwItLJ3gL0P6rrVOHThDAMQE4WUTvSoVlVrOLfoIUQcQvY8Uc_eiDDaz5vBspUJuZIBjr4zT9Pg9UIdmIm3MLoxpPbeuGmojkIaZJHQ3f1sxfXP98b1esqQOksUHr5HttA/s4032/Masoor%20Dal%20with%20South%20Indian%20Flavour%2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCbvSyxSXK7mZpIQEDSowmqLus1yEqr84PlA255wbXE7hfryzqomruyXDffwwItLJ3gL0P6rrVOHThDAMQE4WUTvSoVlVrOLfoIUQcQvY8Uc_eiDDaz5vBspUJuZIBjr4zT9Pg9UIdmIm3MLoxpPbeuGmojkIaZJHQ3f1sxfXP98b1esqQOksUHr5HttA/w400-h300/Masoor%20Dal%20with%20South%20Indian%20Flavour%2011.JPG" width="400" /></a></div><p><br /></p><div><ul><li><b>1/2 cup masoor dal (red lentils), soaked for 30 minutes</b></li><li><b>1 tbsp. oil</b></li><li><b>1/2 tsp. mustard seeds</b></li><li><b>pinch of fenugreek seeds</b></li><li><b>1/2 tsp. cumin seeds</b></li><li><b>1 dried red chili, broken</b></li><li><b>1/4 tsp. asafoetida</b></li><li><b>1 sprig curry leaves</b></li><li><b>2 green chilies, broken</b></li><li><b>1/2 tsp. turmeric powder</b></li><li><b>salt to taste</b></li><li><b>2 tbsp. coriander leaves, chopped</b></li><li><b>1 tsp. ghee</b></li></ul></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xLHQPFlXpNsXBILhFoca7f1EX6T9Tyl65ZtxjExxjMPB6xyNVrPYMJN2_THkDqaWyLpQJcQhREOd9sq-GFNgoGenrm6KEgKG2r_je2RL3TdEMykyW1jTM9UI9WRpjJSjFCikMVYUnSNnVMjGeC60B6PixW6LMhtA_Q7Zd2tzpX-485fZDuE32Nv9U_E/s4032/Masoor%20Dal%20with%20South%20Indian%20Flavour%207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xLHQPFlXpNsXBILhFoca7f1EX6T9Tyl65ZtxjExxjMPB6xyNVrPYMJN2_THkDqaWyLpQJcQhREOd9sq-GFNgoGenrm6KEgKG2r_je2RL3TdEMykyW1jTM9UI9WRpjJSjFCikMVYUnSNnVMjGeC60B6PixW6LMhtA_Q7Zd2tzpX-485fZDuE32Nv9U_E/w480-h640/Masoor%20Dal%20with%20South%20Indian%20Flavour%207.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM80QDiibuHoHavccQ0PDzd1_kRZP0Cu1fIZYGq_-Ik-uU0T5PrDPHnL6fAK3Gi2Lwa8VyY4wgeJ4EPurmoiNgR1ZrDMad0tXJXndjgrMwuo36Osp3xhzzaaOkZGd50gCYFO53_JNgZ1EY9UVWW9k0AEMK2Zbg-YjkN6UoXpuoXxs_yYMcxj-YCYwopBc/s4032/Masoor%20Dal%20with%20South%20Indian%20Flavour%209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM80QDiibuHoHavccQ0PDzd1_kRZP0Cu1fIZYGq_-Ik-uU0T5PrDPHnL6fAK3Gi2Lwa8VyY4wgeJ4EPurmoiNgR1ZrDMad0tXJXndjgrMwuo36Osp3xhzzaaOkZGd50gCYFO53_JNgZ1EY9UVWW9k0AEMK2Zbg-YjkN6UoXpuoXxs_yYMcxj-YCYwopBc/w400-h300/Masoor%20Dal%20with%20South%20Indian%20Flavour%209.JPG" width="400" /></a></div><br /><p><br /></p><div><b> Pressure cook the soaked lentils in 1 & 1/2 cups water for 4-5 whistles. Whisk well and Keep aside.</b></div><div><b><br /></b></div><div><b> Heat oil in a pan and temper with red chili, mustard seeds, cumin seeds and fenugreek seeds. Allow it to splutter.</b></div><div><b><br /></b></div><div><b> Add the curry leaves, green chilies, asafoetida and turmeric powder. Sauté for a few seconds. Then add the boiled dal and salt to taste.</b></div><div><b><br /></b></div><div><b> Mix well and simmer on a low flame for 2-3 minutes. When done, add coriander leaves and ghee and give it a stir. Serve hot with either rice or chapattis.</b></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQSpFBmtK_gOi9flLsHOISFC35Z_EbfZzCERMH30I4fblR8ipjRR7Uo83puJWfhG2_gBDWbLi-cakNtcrnkY0X-mjmTGE9RrSKNpAXXgQUnBI6u84rjNekkrh-5YUByQ1yVeb34d9hLOnceR1DTgvvB3EypnPTELoBxRF-U5TxdbBKOkscT39EipMHoo/s3024/Masoor%20Dal%20with%20South%20Indian%20Flavour%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQSpFBmtK_gOi9flLsHOISFC35Z_EbfZzCERMH30I4fblR8ipjRR7Uo83puJWfhG2_gBDWbLi-cakNtcrnkY0X-mjmTGE9RrSKNpAXXgQUnBI6u84rjNekkrh-5YUByQ1yVeb34d9hLOnceR1DTgvvB3EypnPTELoBxRF-U5TxdbBKOkscT39EipMHoo/w400-h400/Masoor%20Dal%20with%20South%20Indian%20Flavour%201.JPG" width="400" /></a></div><div><br /></div><div><b> Pressure cook the soaked lentils in 1 & 1/2 cups water for 4-5 whistles. </b></div><div><b> Whisk well and Keep aside.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimHLpRNuTyJdaCU0Ddn1fNncdthRUHjL_vBCNIcU1pvOTwi_kn00Nvjf7P3VjJOKiC3YaRU9Eun3q6QWZHdQ3oq5IRlXKsvNvHQF_3IDHGOQzgXLBenpTOwBJUkillURCK4se2xMEP5QlBS-44mgQpylrj4sJBzGZPoG5rN-1xh5Mt4e9Caj02Fjf2Eks/s3024/Masoor%20Dal%20with%20South%20Indian%20Flavour%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimHLpRNuTyJdaCU0Ddn1fNncdthRUHjL_vBCNIcU1pvOTwi_kn00Nvjf7P3VjJOKiC3YaRU9Eun3q6QWZHdQ3oq5IRlXKsvNvHQF_3IDHGOQzgXLBenpTOwBJUkillURCK4se2xMEP5QlBS-44mgQpylrj4sJBzGZPoG5rN-1xh5Mt4e9Caj02Fjf2Eks/w400-h400/Masoor%20Dal%20with%20South%20Indian%20Flavour%202.JPG" width="400" /></a></div><div><br /></div><div><b> Heat oil & temper with red chili, mustard seeds, cumin seeds &</b></div><div><b> fenugreek seeds. Allow it to splutter.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPGc1lKvvgMC8rPdMNORvS9pr2KdiqtTUJabnhpXLwM1lPC2Hy_TULslvkIsDDhb4o3DPSe1pnK1mMLHmqnVE8iF5FGXaJeMRh_bJkKBzy7nKgPzTrF8p4DXt-b81zSNhTZNM5DJdRDKEHLBCrYpag14XARb7GuYs1mJzDj5eW-mfBKbxG4TazQaDlyIE/s3024/Masoor%20Dal%20with%20South%20Indian%20Flavour%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPGc1lKvvgMC8rPdMNORvS9pr2KdiqtTUJabnhpXLwM1lPC2Hy_TULslvkIsDDhb4o3DPSe1pnK1mMLHmqnVE8iF5FGXaJeMRh_bJkKBzy7nKgPzTrF8p4DXt-b81zSNhTZNM5DJdRDKEHLBCrYpag14XARb7GuYs1mJzDj5eW-mfBKbxG4TazQaDlyIE/w400-h400/Masoor%20Dal%20with%20South%20Indian%20Flavour%203.JPG" width="400" /></a></div><div><br /></div><div><b> Add curry leaves, green chilies, asafoetida & turmeric powder. Sauté </b></div><div><b> for a few seconds. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpJUIHLvDZ7IeQhGpZir8MVSHwmNWJ7_5SuH-ceMLuHqQhFWV3TOXzOMy_bca29bY9_6nBmy3wSJUWVZ8f4klsWxwo423uB2D0QeDy4ofcn1g0ma8NW2K-p9SBFDDK6t37z-Jwnx-x1D3hxEK0PXbqS3ZzFZKSPWQl87xAQH-bXEn92pzeb31HTEaHUo/s3024/Masoor%20Dal%20with%20South%20Indian%20Flavour%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpJUIHLvDZ7IeQhGpZir8MVSHwmNWJ7_5SuH-ceMLuHqQhFWV3TOXzOMy_bca29bY9_6nBmy3wSJUWVZ8f4klsWxwo423uB2D0QeDy4ofcn1g0ma8NW2K-p9SBFDDK6t37z-Jwnx-x1D3hxEK0PXbqS3ZzFZKSPWQl87xAQH-bXEn92pzeb31HTEaHUo/w400-h400/Masoor%20Dal%20with%20South%20Indian%20Flavour%204.JPG" width="400" /></a></div><div><br /></div><div><b> Add the boiled dal & salt to taste.</b><b> Mix well & simmer for 2-3 minutes. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqzYhtxbBgZSQjcOVZkxRORNzg68gb_b5mQ0TurK00MT67egstamWxBf8pDHZBmpsIzc7rPTklbBdLJLJqAmoyz6eVxYSLiBqyOZeQCkWTTo8tSaBYhOJvJWwID54JHRSe_p4X61lyynDBS6OR5tLnNTBGpOSlDQXIP65ARXdrNm5kelpzFeD04E6O58/s3024/Masoor%20Dal%20with%20South%20Indian%20Flavour%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqzYhtxbBgZSQjcOVZkxRORNzg68gb_b5mQ0TurK00MT67egstamWxBf8pDHZBmpsIzc7rPTklbBdLJLJqAmoyz6eVxYSLiBqyOZeQCkWTTo8tSaBYhOJvJWwID54JHRSe_p4X61lyynDBS6OR5tLnNTBGpOSlDQXIP65ARXdrNm5kelpzFeD04E6O58/w400-h400/Masoor%20Dal%20with%20South%20Indian%20Flavour%205.JPG" width="400" /></a></div><br /><div><b> When done, add coriander leaves & ghee.</b></div><div><b><br /></b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaQQQpCFL8l7y7Ogb0mFSIcQqbamXYvZXYgEra3J1Xbgtsayo7cf0HMJ8RExn23ciIpQ-QlfHSVcP06t0cvLvJUvRmWU7UlfS4cUQz1e_CDNKqeNRBiX-KK45Da_aH9xYwkZPlmWKmr4iuWAVxaQV_VTB3dIcVl4Z6rLsJXMzLRlMkhmWAZOg_OVn5Ds/s4032/Masoor%20Dal%20with%20South%20Indian%20Flavour%2010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaQQQpCFL8l7y7Ogb0mFSIcQqbamXYvZXYgEra3J1Xbgtsayo7cf0HMJ8RExn23ciIpQ-QlfHSVcP06t0cvLvJUvRmWU7UlfS4cUQz1e_CDNKqeNRBiX-KK45Da_aH9xYwkZPlmWKmr4iuWAVxaQV_VTB3dIcVl4Z6rLsJXMzLRlMkhmWAZOg_OVn5Ds/w400-h300/Masoor%20Dal%20with%20South%20Indian%20Flavour%2010.JPG" width="400" /></a></div><div><br /></div><div><b> Serve hot with either rice or chapattis.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTK_uX77JWZKjz2xt1ysjVOxvHIXOjhEOi84VOhhg-J1yHXYxCJLegQ2TbPPqh6Dh22mxZ3nBu6ZZ0paryUm-IQ1wa3CgW0uyrGJ4T5p9KWkinRwfkGc1NzcCXC7A5kDIliui99QCErR6ZbrxvHTkN6Bd0aGqH23XhaHwchi7SoxC1IwLcnQY4IWIMt8/s4032/Masoor%20Dal%20with%20South%20Indian%20Flavour%208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTK_uX77JWZKjz2xt1ysjVOxvHIXOjhEOi84VOhhg-J1yHXYxCJLegQ2TbPPqh6Dh22mxZ3nBu6ZZ0paryUm-IQ1wa3CgW0uyrGJ4T5p9KWkinRwfkGc1NzcCXC7A5kDIliui99QCErR6ZbrxvHTkN6Bd0aGqH23XhaHwchi7SoxC1IwLcnQY4IWIMt8/w480-h640/Masoor%20Dal%20with%20South%20Indian%20Flavour%208.JPG" width="480" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-64928078216933017512024-01-24T01:32:00.000-08:002024-01-24T01:32:16.622-08:00Dimer Dalna (Egg Curry - Bengali Style)<p> </p><p><b> Dimer Dalna or in simple terms is Bong style egg curry. It is one of my personal favorite. I can never get tired of having this Bong specialty. Potatoes are an essential ingredient in this version. This is one of the quick fix curry when you run out of any veggies or other non-veg. stuff at home. You can enjoy this yummy curry with hot steamed rice, plain pulao or plain biryani. It can also be had with parathas or chapattis. So check out the step by step pictorial recipe to prepare this recipe. </b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG0JKycqSZTUoeXGcoOhTMdbMuoR6hpxAghOVqlHkbPFTdbJasMvZfwzdSjXBdkN2erbC54I2-BGBVpHZCcQidfugwnVQkqek8cT-Fn4L5HSOane8kgW_AYzvrbIZYnUnsegPR2WuJyTYrrR8r_gzpc872pr3ph666eFtEa3wJd_Yf31p1xqxJsEu3uRk/s3209/Dimer%20Dalna%20(ww).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2139" data-original-width="3209" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG0JKycqSZTUoeXGcoOhTMdbMuoR6hpxAghOVqlHkbPFTdbJasMvZfwzdSjXBdkN2erbC54I2-BGBVpHZCcQidfugwnVQkqek8cT-Fn4L5HSOane8kgW_AYzvrbIZYnUnsegPR2WuJyTYrrR8r_gzpc872pr3ph666eFtEa3wJd_Yf31p1xqxJsEu3uRk/w400-h266/Dimer%20Dalna%20(ww).JPG" width="400" /></a></div><p><br /></p><ul><li><b>2-3 eggs, hard boiled & halved</b></li><li><b>1 potato, sliced</b></li><li><b>1 onion</b></li><li><b>1 tbsp. ginger. chopped</b></li><li><b>1 tsp. garlic, chopped</b></li><li><b>1 tomato, pureed</b></li><li><b>1 tsp. tomato paste</b></li><li><b>1/2 tsp. sugar</b></li><li><b>2-3 tbsp. mustard oil</b></li><li><b>1-2 bay leaves</b></li><li><b>1" cinnamon stick</b></li><li><b>2 green cardamoms</b></li><li><b>4 cloves</b></li><li><b>1 tsp. cumin seeds</b></li><li><b>salt to taste</b></li><li><b>1/2 tsp. turmeric powder</b></li><li><b>1 tsp. red chili powder</b></li><li><b>1 tbsp. coriander powder</b></li><li><b>1 tsp. cumin powder</b></li><li><b>1 tsp. garam masala powder</b></li><li><b>2 green chilies, slit</b></li><li><b>1 tsp. ghee</b></li><li><b>coriander leaves to garnish</b></li></ul><div><b><br /></b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZRqZAymrytCuCT0Noy4cyB_WRHQ2PK36EyvUaggIl1jN8zSDTP7atNbHWn_q7FvXsfivl1wDlH7yqwaloaIfHwnxyNSO1ZaRsOp2zpwFQtuXkSZVgswisZoxM5_1ruyeFiZ1ji1poT1C-8OS-zcNvXWrtlSQPFCfR9lQMPeuf3aucm02orqXD8Nrt63M/s3335/Dimer%20Dalna%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2223" data-original-width="3335" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZRqZAymrytCuCT0Noy4cyB_WRHQ2PK36EyvUaggIl1jN8zSDTP7atNbHWn_q7FvXsfivl1wDlH7yqwaloaIfHwnxyNSO1ZaRsOp2zpwFQtuXkSZVgswisZoxM5_1ruyeFiZ1ji1poT1C-8OS-zcNvXWrtlSQPFCfR9lQMPeuf3aucm02orqXD8Nrt63M/w400-h266/Dimer%20Dalna%208.JPG" width="400" /></a></div><br /></div><div><b><br /></b></div><div><b><br /></b></div><div><b> Marinate the potato slices and the boiled eggs with a pinch of salt and turmeric powder for 5 minutes. </b><br /><b><br /></b><b> Heat 2 tbsp. oil and fry the marinated egg slices and the potatoes separately till light brown on both sides. Keep aside. Grind the onion, ginger and garlic to a smooth paste and keep aside.</b><br /><b><br /> Heat the remaining oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.</b><br /><b><br /> Now add the onion paste and sauté till light brown. Add the tomato puree, tomato paste and all the dry spices (except garam masala powder and salt). Fry till the moisture evaporates.</b><br /><b><br /></b><b> Add 2 cups water, salt and green chilies. Bring it to a boil and drop in the potatoes. Cover and simmer on a medium flame for 5-7 minutes or till the potatoes are cooked and the gravy slightly thickens.</b><br /><b><br /></b><b> When done, add the boiled eggs and cook, covered for a minute or two. To finish off, add the ghee and garam masala. Mix well and serve, garnished with coriander leaves.</b><br /><br /></div><div><b><br /></b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeZ9aG9CsEZYAfkB0G80KChXUnV7gopiwFR_7IQS23Aos2bJU_hcslIx7Me_YHzjpRhR5S14blzm0JXq88ouOWA2fLLxHxSHSiXrCXAh_Hs2tDixRRPoL-XpP7zlh8fe8dgEsYboAcfWgW2aIbERUtxdVq_v5vfKyApQdsuQrMu_z-8kYAZhvjKvGvMA/s3209/Dimer%20Dalna%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2139" data-original-width="3209" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeZ9aG9CsEZYAfkB0G80KChXUnV7gopiwFR_7IQS23Aos2bJU_hcslIx7Me_YHzjpRhR5S14blzm0JXq88ouOWA2fLLxHxSHSiXrCXAh_Hs2tDixRRPoL-XpP7zlh8fe8dgEsYboAcfWgW2aIbERUtxdVq_v5vfKyApQdsuQrMu_z-8kYAZhvjKvGvMA/w400-h266/Dimer%20Dalna%201.JPG" width="400" /></a></div><br /><b> Heat 2 tbsp. oil & fry the marinated egg slices & potatoes separately till </b></div><div><b> light brown on both sides. Keep aside. </b></div><div><b><br /></b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIWP1OvizRJQpGXeOmOl9uILQGQTfRh6MjOpTUGdLBwCkAKBlwnx1zGyWwZgDVOWunU0V7LhzSCcjF4YsPMLmOS05uSW7zXVadXSvayRE3y-JFY92_Lz0MTKarU0YI3CaW_vNNryMN96lq8YHiSMe7XvU0o1IYfVx75J9qu3uZVcaig4v-6HRUc0TX1k/s3399/Dimer%20Dalna%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2267" data-original-width="3399" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIWP1OvizRJQpGXeOmOl9uILQGQTfRh6MjOpTUGdLBwCkAKBlwnx1zGyWwZgDVOWunU0V7LhzSCcjF4YsPMLmOS05uSW7zXVadXSvayRE3y-JFY92_Lz0MTKarU0YI3CaW_vNNryMN96lq8YHiSMe7XvU0o1IYfVx75J9qu3uZVcaig4v-6HRUc0TX1k/w400-h266/Dimer%20Dalna%202.JPG" width="400" /></a></div><div><br /></div><div><b> Heat remaining oil & temper with bay leaves, cinnamon, cardamoms, </b></div><div><b> cloves and cumin seeds. Sauté for a few seconds.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFDbQJ6poOZRQiTkLLlOrfaQQUXku0vUI2_dVWmB1YAe7TQlvPXGb3x9AKC9CUGG4JvTL0_hte9IBjIryfkLWG420p-RreWreqhFQ5S25XKRAA0xriBOxcyk0cJMI1cUAzN_7o5UBBGfPm64KMluyLz3cEHbk4u6-GCnkbveYlg3bEwcKPDSdX1VRGzQ/s3456/Dimer%20Dalna%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3456" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFDbQJ6poOZRQiTkLLlOrfaQQUXku0vUI2_dVWmB1YAe7TQlvPXGb3x9AKC9CUGG4JvTL0_hte9IBjIryfkLWG420p-RreWreqhFQ5S25XKRAA0xriBOxcyk0cJMI1cUAzN_7o5UBBGfPm64KMluyLz3cEHbk4u6-GCnkbveYlg3bEwcKPDSdX1VRGzQ/w400-h266/Dimer%20Dalna%203.JPG" width="400" /></a></div><div><br /></div><div><b> Now add the onion paste and sauté till light brown. </b><br /></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI6_0BSF16GX4N4qjynz34DzH5Q6xJSYVGUdLCRXxLi5pt9nnlTpAENR22l7OY9vTQDmXra-mpKPZTPwfyQcOMyT_Nw1WU35asv6YGVRaryuzM5OcMSf_Y71kPbIeo_67BK7VkhcU0fXQ1nR6yrNOsrMNEZjh0a2-IvdFlXLGauziUjD4QucQo1lx4j0k/s3456/Dimer%20Dalna%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3456" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI6_0BSF16GX4N4qjynz34DzH5Q6xJSYVGUdLCRXxLi5pt9nnlTpAENR22l7OY9vTQDmXra-mpKPZTPwfyQcOMyT_Nw1WU35asv6YGVRaryuzM5OcMSf_Y71kPbIeo_67BK7VkhcU0fXQ1nR6yrNOsrMNEZjh0a2-IvdFlXLGauziUjD4QucQo1lx4j0k/w400-h266/Dimer%20Dalna%204.JPG" width="400" /></a></div><div><br /></div><div><b> Add tomato puree, tomato paste & all the dry spices (except garam masala </b></div><div><b> powder and salt). Fry till the moisture evaporates.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EcmBb6jESJC0992o7T1jyTua_FrNL3HUc2Ie0EKqXs3R59Ut5NlpGPUGmBRdz7JWtdmsVLfULleKWSRwP3GFGgGZRbVNaEPdIsQYvKjKnhNnGbtRT8hyphenhyphenGDPD0fdPNV0M1UJK1Y1XzgkMHGpg_v0xD1nZD1uO733Gty0qApVbw1FlM6QBVGJknMhpjR8/s3456/Dimer%20Dalna%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3456" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EcmBb6jESJC0992o7T1jyTua_FrNL3HUc2Ie0EKqXs3R59Ut5NlpGPUGmBRdz7JWtdmsVLfULleKWSRwP3GFGgGZRbVNaEPdIsQYvKjKnhNnGbtRT8hyphenhyphenGDPD0fdPNV0M1UJK1Y1XzgkMHGpg_v0xD1nZD1uO733Gty0qApVbw1FlM6QBVGJknMhpjR8/w400-h266/Dimer%20Dalna%205.JPG" width="400" /></a></div><div><br /></div><div><b> Add 2 cups water, salt and green chilies. Bring it to a boil.</b></div><div><b><br /></b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jPeE3FwiDpSpk4mf2wRVEoCDTSv_VQ_wvm887hYx4OlDF9CWGBxq80Xf0G5SKvbZOH64MJDilywGsHHc8xHvuyQoXj1Xyk3rU1kDlCq4-2owwgN7xp8s6KlDdZqSyrR04iw8C7jdte_AaBPaUCAB1GAmwrmh_vBMI-WWPbBOf3RWg3BLqDG2MkpGap4/s3456/Dimer%20Dalna%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3456" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jPeE3FwiDpSpk4mf2wRVEoCDTSv_VQ_wvm887hYx4OlDF9CWGBxq80Xf0G5SKvbZOH64MJDilywGsHHc8xHvuyQoXj1Xyk3rU1kDlCq4-2owwgN7xp8s6KlDdZqSyrR04iw8C7jdte_AaBPaUCAB1GAmwrmh_vBMI-WWPbBOf3RWg3BLqDG2MkpGap4/w400-h266/Dimer%20Dalna%206.JPG" width="400" /></a></div><div><br /></div><div><b> Add the potatoes. Cover & simmer on a medium flame for 5-7 minutes or </b></div><div><b> till the potatoes are cooked and the gravy slightly thickens.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5CpOvd12ItAYj8holxc_mxFQUvOw5eX5c4gKV5EpyevBZtGtrhV1RtW3pqga9lXbNjSWuNvSmKSacHKYVEvKZON2pBCFF0bYCXDDkgM9rv3aZFjFdc4ERqOh9LNCAyNzJ9P8AIoR3QnblrqiFXUfhjULf7TT9_WTwTvGEjqu4QBKiv0UezdR37xfKS8/s3209/Dimer%20Dalna%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2139" data-original-width="3209" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5CpOvd12ItAYj8holxc_mxFQUvOw5eX5c4gKV5EpyevBZtGtrhV1RtW3pqga9lXbNjSWuNvSmKSacHKYVEvKZON2pBCFF0bYCXDDkgM9rv3aZFjFdc4ERqOh9LNCAyNzJ9P8AIoR3QnblrqiFXUfhjULf7TT9_WTwTvGEjqu4QBKiv0UezdR37xfKS8/w400-h266/Dimer%20Dalna%207.JPG" width="400" /></a></div><div><br /></div><div><b> When done, add the boiled eggs & cook, covered for a minute or two. </b></div><div><b> To finish off, add ghee and garam masala. </b></div><div><b><br /></b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYXxhJwCl6nmxf3PbmcUV2yitiQD5Cl7B86h6lf1DVTT-jOUOCjU1EJy50XLZ0AxBoIB7jlOuCQRBJCjg5612N18-sWsQOQ2F4mTCy5hNHvoMmiCjRomwhYBF2Me_oHNjsZKhAHgoRX__05X_y7WZBRXEzgceer-qn5Rrkc5GI1y8wYl3_QWGYde-cKM/s3456/Dimer%20Dalna%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="3456" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYXxhJwCl6nmxf3PbmcUV2yitiQD5Cl7B86h6lf1DVTT-jOUOCjU1EJy50XLZ0AxBoIB7jlOuCQRBJCjg5612N18-sWsQOQ2F4mTCy5hNHvoMmiCjRomwhYBF2Me_oHNjsZKhAHgoRX__05X_y7WZBRXEzgceer-qn5Rrkc5GI1y8wYl3_QWGYde-cKM/w400-h266/Dimer%20Dalna%2011.JPG" width="400" /></a></div><br /><b> Serve, garnished with coriander leaves.</b><br /></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-23530916279603171702024-01-21T01:57:00.000-08:002024-01-23T11:29:15.626-08:00Bori diye Aloo Potoler Dalna (Parwal/Pointed Gourd cooked with Dried Lentil Dumplings - Bong style)<p> </p><p><b> Parwal or Pointed Gourd cooked with potatoes is a common and a favorite dish among most Bengalis. It is known as Potol in the local lingo. This traditional recipe is purely a vegetarian version, called Niramish, without any use of onion or garlic. Dalna, here refers to a thick gravy. </b><b>I have only added some vadi (dried lentil dumplings) for a bit of some crunch.</b><b> You can enjoy with </b><b>either hot steamed rice, chapatti, paratha or Luchi (poori).</b><b> This easy and simple recipe can also be cooked with prawns or fish head for a non vegetarian version. </b></p><p><span face=""roboto" , "arial" , sans-serif" style="background-color: white; color: #404040; font-size: 13px; line-height: 18.2px;"><b> </b></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixc-gioSJpSb-JmR68ruSFhBWOlsKa1mgUjuyOyl8ZAFM4N84-rKuF6t7drUv8cbhxxury6RTwd7jFy6BYCRU6LZvX3KLbXQqXxiDq4ONezhITeOTvs9YOJ9OX-e9yTaXi30aH3IYLV4Gv_ENX8cpczHw1rRHsb7D-Sf2CgRTxkmW9Jgc3a35RQ4PiPA/s4032/Bori%20diye%20Aloo%20Potoler%20Dalna%201.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixc-gioSJpSb-JmR68ruSFhBWOlsKa1mgUjuyOyl8ZAFM4N84-rKuF6t7drUv8cbhxxury6RTwd7jFy6BYCRU6LZvX3KLbXQqXxiDq4ONezhITeOTvs9YOJ9OX-e9yTaXi30aH3IYLV4Gv_ENX8cpczHw1rRHsb7D-Sf2CgRTxkmW9Jgc3a35RQ4PiPA/w480-h640/Bori%20diye%20Aloo%20Potoler%20Dalna%201.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8luUaQV8X7vhKtspxLazW-BAg9aV6Znowz7re7iBRamdBQ1l_WQVo1Uziu-XP7mS751LcpNn3nmJFhi1yUnqsBlYO7MPo8x2lG0oiY9uhsaZqjD5OrirhQSH7LXsIORtJZqzNjz3zY9ykPZRh5YNqWTf7IfMtv2SI9PT_UnGwBNPqoTkv2r55KFnSLJw/s4032/Bori%20diye%20Aloo%20Potoler%20Dalna%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8luUaQV8X7vhKtspxLazW-BAg9aV6Znowz7re7iBRamdBQ1l_WQVo1Uziu-XP7mS751LcpNn3nmJFhi1yUnqsBlYO7MPo8x2lG0oiY9uhsaZqjD5OrirhQSH7LXsIORtJZqzNjz3zY9ykPZRh5YNqWTf7IfMtv2SI9PT_UnGwBNPqoTkv2r55KFnSLJw/w400-h300/Bori%20diye%20Aloo%20Potoler%20Dalna%206.JPG" width="400" /></a></div><p><br /></p><ul><li><b>8-10 Parwals, chopped into roundels of 1/2" thick</b></li><li><b>8-10 bori / vadi </b></li><li><b>1 potato, cubed</b></li><li><b>3-4 tbsp. mustard oil</b></li><li><b>1/2 tsp. cumin seeds</b></li><li><b>2 bay leaves</b></li><li><b>2 cardamoms</b></li><li><b>4 cloves</b></li><li><b>1" cinnamon stick</b></li><li><b>2 green chilies, slit</b></li><li><b>1 tsp. ginger paste</b></li><li><b>1/2 tsp. turmeric powder</b></li><li><b>1 tbsp. coriander-cumin powder</b></li><li><b>1 tsp. garam masala powder</b></li><li><b>1 tomato, chopped</b></li><li><b>1 tsp. ghee </b></li><li><b>salt to taste</b></li><li><b>coriander leaves to garnish</b></li></ul><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcUzvb5lNVoUh0OHTdB8XfZM2edJ0MQzQ2q-rvK4pJCphqRyzNuagZEIfN14YXCNttQY0Gn2Dft7o19ahIo2EGsoXj-UUqwPy0iEVfJ4PTlh8DpxwtplSZT0_dpR1CqKiapBUdwg4RFATroiDOrzyjZbviYfjVqOnipwrvQT745xjWUUt5F-7jNkzdW8/s4032/Bori%20diye%20Aloo%20Potoler%20Dalna%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcUzvb5lNVoUh0OHTdB8XfZM2edJ0MQzQ2q-rvK4pJCphqRyzNuagZEIfN14YXCNttQY0Gn2Dft7o19ahIo2EGsoXj-UUqwPy0iEVfJ4PTlh8DpxwtplSZT0_dpR1CqKiapBUdwg4RFATroiDOrzyjZbviYfjVqOnipwrvQT745xjWUUt5F-7jNkzdW8/w480-h640/Bori%20diye%20Aloo%20Potoler%20Dalna%202.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fKYX9KF_joytm4Ve30nQLG4u96dbCJeCgUddlDGUvvMRZJ9ryba1xv6wDrSm2PZQb4E1gyWbuqFcfy0NH9TTv_CmKoLLt6OIGoc-N2xqb7jBEOJDDViaOwW6Cq4C7nGDZF3iE3fMU99ujc3OaYm1D4PVZDsFjxkZu197bzWxEBareOgB2qz1a4ZbS4c/s4032/Bori%20diye%20Aloo%20Potoler%20Dalna%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fKYX9KF_joytm4Ve30nQLG4u96dbCJeCgUddlDGUvvMRZJ9ryba1xv6wDrSm2PZQb4E1gyWbuqFcfy0NH9TTv_CmKoLLt6OIGoc-N2xqb7jBEOJDDViaOwW6Cq4C7nGDZF3iE3fMU99ujc3OaYm1D4PVZDsFjxkZu197bzWxEBareOgB2qz1a4ZbS4c/w400-h300/Bori%20diye%20Aloo%20Potoler%20Dalna%204.JPG" width="400" /></a></div><br /><div dir="ltr" trbidi="on"><b> </b></div><div dir="ltr" trbidi="on"><b><br /></b></div><div dir="ltr" trbidi="on"><b> Heat 2 tbsp. oil in a pan and sauté the bori, potato and the Parwals separately till light brown. Keep aside. </b></div><div dir="ltr" trbidi="on"><b><br /></b></div><div dir="ltr" trbidi="on"><b> Add the remaining oil and temper with bay leaves, cloves, cardamoms, cinnamon and cumin seeds. Allow it to splutter.</b><br /><b><br /> Add the ginger paste, coriander-cumin powder and turmeric powder mixed with some water. Sauté till the oil separates.</b><br /><b><br /></b><b> Add the tomatoes and cook till it is well mashed. Now a</b><b>dd the fried potatoes, fried parwals, fried bori, green chilies, salt to taste and 1 & 1/2 cups water.</b></div><div dir="ltr" trbidi="on"><b><br /></b><b> Cover and cook on a low flame till done. Add ghee and garam masala. Mix well and garnish with coriander leaves. </b><b>Serve with either hot steamed rice, chapatti, paratha or Luchi (poori).</b></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;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4VtIyD8W8nTrRbSKWpM49SqEH1tfBs7Oy7l-bFp7Nco7bNzV31j_wAgETtcvzDtDwWESebBlO1ctkkUrx-Oez2ydarTvz_Yg-7WfbKlT5ainKkYI2_OOHBd7oGtVB60sILpB2usCTv5zIGNvblffeuMy91dZxdfK7ijD72UZafls6xcZqgwoT3yD0fI/s4032/Bori%20diye%20Aloo%20Potoler%20Dalna%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4VtIyD8W8nTrRbSKWpM49SqEH1tfBs7Oy7l-bFp7Nco7bNzV31j_wAgETtcvzDtDwWESebBlO1ctkkUrx-Oez2ydarTvz_Yg-7WfbKlT5ainKkYI2_OOHBd7oGtVB60sILpB2usCTv5zIGNvblffeuMy91dZxdfK7ijD72UZafls6xcZqgwoT3yD0fI/w400-h300/Bori%20diye%20Aloo%20Potoler%20Dalna%205.JPG" width="400" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVOeQMGPkdPTX2Jcr7VzM5kjPZdv3OCIhBZ5UHe9z38DCK_sBBinRKGAOnrih19AGbVuyU5YLJR1h4Q4JH1jsiq64gy9CMU28fcC9qYxoCE_mIoB47rIAkTh3uX7TQ4fZ4FqIHyCaEnQNZuO9ESIick1h9ZziPxYxdPyKI49PRR_16YrhXLKrOsJYghc/s4032/Bori%20diye%20Aloo%20Potoler%20Dalna%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVOeQMGPkdPTX2Jcr7VzM5kjPZdv3OCIhBZ5UHe9z38DCK_sBBinRKGAOnrih19AGbVuyU5YLJR1h4Q4JH1jsiq64gy9CMU28fcC9qYxoCE_mIoB47rIAkTh3uX7TQ4fZ4FqIHyCaEnQNZuO9ESIick1h9ZziPxYxdPyKI49PRR_16YrhXLKrOsJYghc/w480-h640/Bori%20diye%20Aloo%20Potoler%20Dalna%203.JPG" width="480" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-7246503294524270802023-12-14T08:02:00.000-08:002024-01-30T22:29:26.076-08:00Butter Garlic Green Peas <p> </p><p><b> If you are looking for a super quick side dish that is very easy to prepare and yummy at the same time, then you need to try out my version of this Butter Garlic Green Peas. This stir fry dish goes very well as a side dish with your dal-chawal, </b><b>chapatti, paratha or toasted bread. </b><b>You can adjust the seasonings according to individual preference.</b></p><p><b> </b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0kwst4Y2dqEAyg01FvTnHXaSNYRHIDsTLGSJF6DO-PyyzNHMRQhHW1zUwKunm838IF0r1ieciEot2JQGAYaUN5PH8Ozk7CF-jCRQ3xkVAcLoT-rArko0mSAruSfkoWRcA_eoXLTYQmfbnLlmPqwz5fYM5L6ztJOqILs3xNyys5MRcC2fcVxmWBKVfc8/s4032/Butter%20Garlic%20Green%20Peas%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0kwst4Y2dqEAyg01FvTnHXaSNYRHIDsTLGSJF6DO-PyyzNHMRQhHW1zUwKunm838IF0r1ieciEot2JQGAYaUN5PH8Ozk7CF-jCRQ3xkVAcLoT-rArko0mSAruSfkoWRcA_eoXLTYQmfbnLlmPqwz5fYM5L6ztJOqILs3xNyys5MRcC2fcVxmWBKVfc8/w480-h640/Butter%20Garlic%20Green%20Peas%201.JPG" width="480" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><b> It is a very simple and a quick concoction with minimal ingredients easily available. I bet everyone will fall in love with it, especially the kids. If you want top tweak it a little bit, then this versatile dish can also be a great lunch box meal or a snack where it can be served as a sandwich or a Frankie. Choice is yours. So check out the step by step pictorial recipe to prepare this restaurant style dish.</b></div><div><b><br /></b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7W0T-cbTLsn-yYySUKDTBMqKe-lGPPxQ9SU6M0WfoFrVcdRYqlV7A5sxOyGNFdBgCrG21myvyd_-Wcgn39clCmx2dbO3z9wQY5m6A9sm_iRGaoI8whOVxksocBPsaxk7ewmXMZH_uBlJ1wlo8IpulOGxms2gWUtjkbmpl3Pt7iUZaMWjZzeZLtFBnt2k/s4032/Butter%20Garlic%20Green%20Peas%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7W0T-cbTLsn-yYySUKDTBMqKe-lGPPxQ9SU6M0WfoFrVcdRYqlV7A5sxOyGNFdBgCrG21myvyd_-Wcgn39clCmx2dbO3z9wQY5m6A9sm_iRGaoI8whOVxksocBPsaxk7ewmXMZH_uBlJ1wlo8IpulOGxms2gWUtjkbmpl3Pt7iUZaMWjZzeZLtFBnt2k/w400-h300/Butter%20Garlic%20Green%20Peas%206.JPG" width="400" /></a></div><p><br /></p><div><ul><li><b>350 gms. frozen green peas, thawed</b></li><li><b>2 tbsp. butter</b></li><li><b>2 tsp. oil</b></li><li><b>2 tbsp. garlic cloves, chopped</b></li><li><b>1 dry red chili, broken</b></li><li><b>2 green chilies, chopped</b></li><li><b>pinch of salt</b></li><li><b>1/4 tsp. pepper powder</b></li><li><b>1/4 tsp. red chili flakes</b></li><li><b>2 tbsp. coriander leaves, chopped</b></li></ul></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqU6jh1dWLYV1xHF0h1qV_gyYKLD-kqbDbfc6q_fnQDfNwk9JdySGiVgz3vB_2CwVWZZSJMvqIZd6yHMIbl5n76KdqX10aVDoVw8ULkaDISW5iO6JvJ9bswy2AqcwU4kaJUm3ib65LOKq2gGbAZuJDl26evQJ2enEJfkGS5ITiaPlbZ6NZD9KaEpo724/s4032/Butter%20Garlic%20Green%20Peas%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqU6jh1dWLYV1xHF0h1qV_gyYKLD-kqbDbfc6q_fnQDfNwk9JdySGiVgz3vB_2CwVWZZSJMvqIZd6yHMIbl5n76KdqX10aVDoVw8ULkaDISW5iO6JvJ9bswy2AqcwU4kaJUm3ib65LOKq2gGbAZuJDl26evQJ2enEJfkGS5ITiaPlbZ6NZD9KaEpo724/w480-h640/Butter%20Garlic%20Green%20Peas%202.JPG" width="480" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWf-BqhZdBKGUAUHVAokyRFwKzMfmpvN5Lcc1QR5AnFThxVWXI9FR8OmWPsBbBYM2bFCRGWq05traLSS0f6kUduDGrdqtZzFue11-X-1c76Y6udBMviGEUnGWGuwDOd7NVy8ehz5wUXFvHDpNSyxr_KLWQUdAPjpJHS50j5dIrUkXdyWXyB81D_MamXFg/s3838/Butter%20Garlic%20Green%20Peas%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3838" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWf-BqhZdBKGUAUHVAokyRFwKzMfmpvN5Lcc1QR5AnFThxVWXI9FR8OmWPsBbBYM2bFCRGWq05traLSS0f6kUduDGrdqtZzFue11-X-1c76Y6udBMviGEUnGWGuwDOd7NVy8ehz5wUXFvHDpNSyxr_KLWQUdAPjpJHS50j5dIrUkXdyWXyB81D_MamXFg/w400-h315/Butter%20Garlic%20Green%20Peas%204.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><b> Heat butter and oil in a wok / kadai and sauté the red chili, green chilies and garlic for a minute. </b></div><div><b><br /></b></div><div><b> Now add the green peas, salt and pepper powder and stir fry for 2 minutes. </b></div><div><b><br /></b></div><div><b> When done, switch off the flame and sprinkle some chili flakes. Garnish with chopped coriander leaves and serve as a side dish with chapatti, paratha or toasted bread. </b><br /></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHoCuGhE-YxBltZBtQHtoqI6q5QjjTzK2EWs-QmTZJCswm39vvHWKZSvB7BhG5ltllejVo1NTW7Xz60qPXCfD7qsumC5yyRJzF2YHPABrPj1N_T_Xt_ipN2lo1uKzvvDMTvchxnM8LfyMeU7w659yVwmaH3ZjwOPJYmdIjItv8LH4AYpWjltNrDhGQHI/s4032/Butter%20Garlic%20Green%20Peas%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHoCuGhE-YxBltZBtQHtoqI6q5QjjTzK2EWs-QmTZJCswm39vvHWKZSvB7BhG5ltllejVo1NTW7Xz60qPXCfD7qsumC5yyRJzF2YHPABrPj1N_T_Xt_ipN2lo1uKzvvDMTvchxnM8LfyMeU7w659yVwmaH3ZjwOPJYmdIjItv8LH4AYpWjltNrDhGQHI/w400-h300/Butter%20Garlic%20Green%20Peas%205.JPG" width="400" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIloT-q42rzDlXcQBqt3RNepUErNXfC3sM7FB4uptWOHDhMLwPOxeN9f30hTgIJCmJ8CGTFwGQJtPmTFSj6axbed8fd_KgOKrGCQVuOT4CbfRsekRPromDdM5_Z9kdhJX-bYvuxHVxkXcmrDCDVvpw3FKlOFoZgDUJSB1U_DO0vvAu0rk9njg6DqMOBY/s3969/Butter%20Garlic%20Green%20Peas%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3969" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIloT-q42rzDlXcQBqt3RNepUErNXfC3sM7FB4uptWOHDhMLwPOxeN9f30hTgIJCmJ8CGTFwGQJtPmTFSj6axbed8fd_KgOKrGCQVuOT4CbfRsekRPromDdM5_Z9kdhJX-bYvuxHVxkXcmrDCDVvpw3FKlOFoZgDUJSB1U_DO0vvAu0rk9njg6DqMOBY/w488-h640/Butter%20Garlic%20Green%20Peas%203.JPG" width="488" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-48453172314732116962023-12-13T21:40:00.000-08:002023-12-13T21:40:01.048-08:00Palak Matar Paneer (Cottage Cheese & Green Peas in Spinach Gravy - Punjabi Cuisine)<p> </p><p> <b>Palak Paneer is a very popular dish on a North Indian Platter. This yummy dish has its origins from the state of Punjab. It is a wholesome and a nutritious preparation of cottage cheese and green peas in a spinach based gravy. So i</b><b>t is a very healthy choice with the goodness of iron, calcium and proteins. </b></p><p><b> This is a </b><b>very common item prepared in every Punjabi household and is a main dish in any Dhabas you visit, where it is usually served </b><b>with a dollop of cream or butter on the top. </b></p><p><b> You can enjoy Palak Matar Paneer with hot steamed rice, jeera rice or any Indian bread like butter naan or tandoori roti. A very simple and a rustic recipe, it is everyone's favorite recipe. So check out the step by step pictorial recipe to prepare this regional delicacy.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDq8-jWD8M5PviqGGNRWpn9oOHGjy19jHDnmm51wkZHTeCQJBtTbsE8CHnhEOuxC95r08_Hj4ZvUBEE2EC9yWpu1pSEafNKafvuqIggr_pEws4cuPxzHrBDwbADCf8uBL_Jk4_hETsE4x6Xxe3TdNXDaKybom0qBNiip5Dg3Oq1LUARMY-mAQUzRdwUc/s4032/Palak%20Matar%20Paneer%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDq8-jWD8M5PviqGGNRWpn9oOHGjy19jHDnmm51wkZHTeCQJBtTbsE8CHnhEOuxC95r08_Hj4ZvUBEE2EC9yWpu1pSEafNKafvuqIggr_pEws4cuPxzHrBDwbADCf8uBL_Jk4_hETsE4x6Xxe3TdNXDaKybom0qBNiip5Dg3Oq1LUARMY-mAQUzRdwUc/w480-h640/Palak%20Matar%20Paneer%2010.JPG" width="480" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><b> Greens in general are loaded with iron, fiber, vitamins and calcium. They are healthy and essential for a well balanced diet. </b></div><div><p><b> Green Peas are a rich source of protein, fiber, vitamins and minerals. They are also low in carbs and calories.</b><br /><b><br /></b><b> On the other hand, Paneer also contains few health benefits as it is high in calcium, protein and folate. It also improves digestion and is good for the heart. </b><br /><b><br /></b><b> So this recipe is a combination of three super foods. So go ahead and give it a try and serve them to your family for a well balanced meal. </b></p><p><b><br /></b></p></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLcXv4GeJiFznaHjFpwbcaSRwMwGj8Wym4Skwt6rpQuwPrEF6HMI87DmbzXfMvatp3B_hMD6xDP2tyBLI3F_BoVU9s96uVf2NUoBUL7pzQU9rIEUDhpg0qBhiCh9-L2lDQx9iMnq_3yZMYUsLAfPbbge75Zd8dFJJN67vJDr-AzDdoXSKta0PiwWS448/s4032/Palak%20Matar%20Paneer%2015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLcXv4GeJiFznaHjFpwbcaSRwMwGj8Wym4Skwt6rpQuwPrEF6HMI87DmbzXfMvatp3B_hMD6xDP2tyBLI3F_BoVU9s96uVf2NUoBUL7pzQU9rIEUDhpg0qBhiCh9-L2lDQx9iMnq_3yZMYUsLAfPbbge75Zd8dFJJN67vJDr-AzDdoXSKta0PiwWS448/w400-h300/Palak%20Matar%20Paneer%2015.JPG" width="400" /></a></div><p><br /></p><ul><li><b>2-3 bunches of spinach, washed, drained and chopped</b></li><li><b>2 tbsp. mustard oil</b></li><li><b>100 gms. paneer cubes</b></li><li><b>1 tsp. nigella seeds (kalonji)</b></li><li><b>2 green chilies</b></li><li><b>1/4 tsp. asafoetida</b></li><li><b>1 tsp. ginger, finely chopped</b></li><li><b>salt to taste</b></li><li><b>1/2 tsp. turmeric powder</b></li><li><b>1 tsp. roasted cumin powder</b></li><li><b>1 tsp. roasted coriander powder</b></li><li><b>1/2 cup green peas (I used frozen peas)</b></li><li><b>1 tsp. dry roasted sesame seeds </b></li></ul><div><b><br /></b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunFqHHACGdgA0k6wYOcqIFKT2RUnlE2Z3BvhZLw2XX9k8wTE1G57HR83EhQtMaUqfcz_DGeLamnU5opDdqj_qnw-SAIgcwWPbTKgskfWsZZoSoekbGz2VGGs_9XIGYJJh6woq0TB-gh1ir6G4BlGbd9KX82h4i_d5snmH0CFu_b4TBcYgaSVQQkCF4tw/s4032/Palak%20Matar%20Paneer%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunFqHHACGdgA0k6wYOcqIFKT2RUnlE2Z3BvhZLw2XX9k8wTE1G57HR83EhQtMaUqfcz_DGeLamnU5opDdqj_qnw-SAIgcwWPbTKgskfWsZZoSoekbGz2VGGs_9XIGYJJh6woq0TB-gh1ir6G4BlGbd9KX82h4i_d5snmH0CFu_b4TBcYgaSVQQkCF4tw/w480-h640/Palak%20Matar%20Paneer%2011.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZLLScspw1wNqyVKUN2GkeNkPk0YLIMej7WlI8v98-fIfDiqIo3w-7DQHVLFFm6-Xp4JKUQN4jmH-4AqEo85ZGx6SJPvjzOfph4gM6KuP_zAZyGFjlfAOAJxTwbOY0zOTnHJ95E-XIRQsPp8Q6WljhO_fC9MiYILMBIwqPZIxfnQx-Npis_tasb079Pg/s4032/Palak%20Matar%20Paneer%2013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZLLScspw1wNqyVKUN2GkeNkPk0YLIMej7WlI8v98-fIfDiqIo3w-7DQHVLFFm6-Xp4JKUQN4jmH-4AqEo85ZGx6SJPvjzOfph4gM6KuP_zAZyGFjlfAOAJxTwbOY0zOTnHJ95E-XIRQsPp8Q6WljhO_fC9MiYILMBIwqPZIxfnQx-Npis_tasb079Pg/w400-h300/Palak%20Matar%20Paneer%2013.JPG" width="400" /></a></div><br /></div><p><b><br /></b><b> Boil the spinach for 3-4 minutes. Refresh it and grind to a smooth paste. Keep aside. Heat 1 tbsp. oil in a non-stick pan and sauté the paneer cubes till light brown. Keep aside.</b><br /><b><br /></b><b> Heat the remaining oil and temper with cumin seeds and asafoetida. Add the chopped garlic and sauté till it changes colour.</b><br /><b><br /></b><b> Add the onion and continue to sauté till light brown. Now add the ginger-garlic paste, tomato paste, turmeric powder, coriander-cumin powder, red chili powder and garam masala powder mixed with 2-3 tbsp. water.</b><br /><b><br /></b><b> Fry till the oil separates. Add the pureed spinach, salt and kasuri methi. Simmer on low flame for 2 minutes.</b><br /><b><br /></b><b> Add the butter and the fried paneer. Continue to simmer till the gravy thickens (4-5 min.). Add lime juice and take off the flame. Garnish with grated paneer and serve hot with naan or tandoori roti.</b><b><br /></b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7g1Y-gSe8zCuxafkHV3hS4dphLQ_Rh0f5yH4kLIwz5rMsk1508UX82bHXWEMp5o_qiPMASKKbFnBxlRguf-XD9A4XX5oz04gD7ywz1pH7EHIuzcytZpcwvgsMvZlLvYOg2oZ2eZK9cYFVmiw2Q4Lv_8ydMogFooIu97OzgBVZPf5B-wk9HD7_RpN6ZyE/s3024/Palak%20Matar%20Paneer%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7g1Y-gSe8zCuxafkHV3hS4dphLQ_Rh0f5yH4kLIwz5rMsk1508UX82bHXWEMp5o_qiPMASKKbFnBxlRguf-XD9A4XX5oz04gD7ywz1pH7EHIuzcytZpcwvgsMvZlLvYOg2oZ2eZK9cYFVmiw2Q4Lv_8ydMogFooIu97OzgBVZPf5B-wk9HD7_RpN6ZyE/w400-h400/Palak%20Matar%20Paneer%201.JPG" width="400" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYD3O8B6VNO6nkoV4-IWYcaiw6hx1NSbfHcAetXImgGHISESNWHmMI7qJ-XzccbnAn9J8qWQIs8zhDytDDnArQynvruI_iGflwfNOnJtSbcDi50PLPSysP6yRswoIimJ7nQgnTm8fgBExPFUhDeSGKo_Y4leGzDGLCM3g6SGCgIGBdJmzXrMj74AWxw1s/s3024/Palak%20Matar%20Paneer%202.JPG" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNe1Y5HrxhoRaZ_wVzjCZgrbcxjy2tWdn_FM715ipvoA0Le5y3mTXOTkDtmwxCQMLB1w-35Dxx19NYJWDcKGH3fzBcZnGyU0rQddxhAj7nJDH5JSuqTqNkSMa2uLnZ857XAAO858wJHIXl4M8MSkWzIy_K1aA61safuMyvJ8Yfgz0ax_ypDCX8bMLw1wQ/s4032/Palak%20Matar%20Paneer%2014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNe1Y5HrxhoRaZ_wVzjCZgrbcxjy2tWdn_FM715ipvoA0Le5y3mTXOTkDtmwxCQMLB1w-35Dxx19NYJWDcKGH3fzBcZnGyU0rQddxhAj7nJDH5JSuqTqNkSMa2uLnZ857XAAO858wJHIXl4M8MSkWzIy_K1aA61safuMyvJ8Yfgz0ax_ypDCX8bMLw1wQ/w400-h300/Palak%20Matar%20Paneer%2014.JPG" width="400" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUloe4L3YacVTlSDb0wnyL9L7ifbIT3lvjNVC8F2HIjOYiH5c46nnP0eCyUK-xQY_tSGYc1-SRdLIbTZ8NHq7IialpOPHAmXIudFe1MENDwNvhBmr5Na_6NeGXFMhvjogNZHuMTzLceGas8Basw38bYKKRlPIr1_ZWzDwV1fhHdQNPiD3dSrD1wYfj5c/s4032/Palak%20Matar%20Paneer%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUloe4L3YacVTlSDb0wnyL9L7ifbIT3lvjNVC8F2HIjOYiH5c46nnP0eCyUK-xQY_tSGYc1-SRdLIbTZ8NHq7IialpOPHAmXIudFe1MENDwNvhBmr5Na_6NeGXFMhvjogNZHuMTzLceGas8Basw38bYKKRlPIr1_ZWzDwV1fhHdQNPiD3dSrD1wYfj5c/w480-h640/Palak%20Matar%20Paneer%2012.JPG" width="480" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-28760837401272620392023-12-11T11:53:00.000-08:002024-03-17T00:50:18.897-07:00Dappalam (Mixed Vegetable Stew - Andhra style)<p> </p><p><b> This is a traditional Andhra recipe which also goes by the name of Mukkala Pulusu. It is a very healthy and a nutritious stew type dish with a tempering added to the end product. An excellent accompaniment to hot steamed rice, you can enjoy along with a drizzle of some ghee and roasted papad. </b><b> </b></p><p><b> It is typically a sweet, tangy and a spicy gravy with lots of veggies thrown in. It is almost similar to sambar, however, without the boiled lentil. So check out a step by step pictorial recipe to prepare this most comforting wholesome dish. </b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOnXcsXqXcnUl0Nrs4QYeMMdTQ2uJrX2uHJGBQoWs_qsYSd4atKnzWokuJz0I5M8H6Bzm9McS9otmOFsEKESLVfQiHnbqNk7UtovpiuFeexL3aZSN4hik_Gq2fjtehyphenhyphenFNQ_84Z2sE3UPTC3A3SMlAlOZpFCtzLuvXbsU8K1Sf5sB7QzgnjVVj0nsvIgE/s4032/Dappalam%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOnXcsXqXcnUl0Nrs4QYeMMdTQ2uJrX2uHJGBQoWs_qsYSd4atKnzWokuJz0I5M8H6Bzm9McS9otmOFsEKESLVfQiHnbqNk7UtovpiuFeexL3aZSN4hik_Gq2fjtehyphenhyphenFNQ_84Z2sE3UPTC3A3SMlAlOZpFCtzLuvXbsU8K1Sf5sB7QzgnjVVj0nsvIgE/w480-h640/Dappalam%2010.JPG" width="480" /></a></div><p><b><br /></b></p><p><b> Pumpkin, okra, eggplant and bottle gourd are generally added. However, I also used French beans, potato, broad beans and cauliflower according to the availability.</b></p><p><b> Commonly prepared in most Andhra households, Dappalam is also considered as a festive dish, especially popular during Sankranti. </b></p><p><b> It is very simple, easy and a quick recipe when you want something comforting to go along with hot steamed rice. However, do not forget to drizzle some ghee over it to enhance the flavour. </b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCqSktijJo6Eb2mOZmy-sC4QYONTQcMleCmPxsuoBXy9uvThlWXVs6BzaCZl_RrvKKgmvsXddtCydyzkYI4bqoE7OjPS1tP9GiF7DQx_CspxsxEZH2KEHm1N6WXnQ7pw0O1ldbOZuuGWK7xJMX9WHVqNTAcVbV-buDjZVFXLW9cVBFFqT2s9TXspPoao/s4032/Dappalam%2015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCqSktijJo6Eb2mOZmy-sC4QYONTQcMleCmPxsuoBXy9uvThlWXVs6BzaCZl_RrvKKgmvsXddtCydyzkYI4bqoE7OjPS1tP9GiF7DQx_CspxsxEZH2KEHm1N6WXnQ7pw0O1ldbOZuuGWK7xJMX9WHVqNTAcVbV-buDjZVFXLW9cVBFFqT2s9TXspPoao/w400-h300/Dappalam%2015.JPG" width="400" /></a></div><br /><b><br /></b><p></p><p></p><ul style="text-align: left;"><li><b>3-4 cups of mixed veggies, chopped (drumstick, bottle gourd, potato, cauliflower, French beans, broad beans. eggplants, okra)</b></li><li><b>3 cups water</b></li><li><b>salt to taste</b></li><li><b>1/2 tsp. turmeric powder</b></li><li><b>1 tbsp. red chili powder</b></li><li><b>1 tbsp. sambar powder (opt)</b></li><li><b>1 tomato, chopped</b></li><li><b>1 sprig curry leaves</b></li><li><b>1 tsp. tamarind paste mixed with 1 cup water</b></li><li><b>2 tbsp. roasted chickpea / rice flour mixed with 3/4 cup water</b></li><li><b>1 tbsp. sugar / jaggery</b></li><li><b>2 tbsp. coriander leaves, chopped</b></li></ul><p></p><p><b><br /></b></p><p><b>Tempering - </b></p><p></p><ul style="text-align: left;"><li><b>2 tbsp. oil</b></li><li><b>1/2 tsp. mustard seeds</b></li><li><b>1/2 tsp. cumin seeds</b></li><li><b>1/4 tsp. fenugreek seeds</b></li><li><b>2 green chilies, slit</b></li><li><b>1/4 tsp. asafoetida</b></li><li><b>2 dry red chilies</b></li><li><b>1 sprig curry leaves</b></li></ul><p></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacTR_VdxspjiT0oaPF0lUjCrAWXLX7_cb_5U4ks87gjG5nimYNs8E_Z_vLNzAtNnx2ektLKQMvlj3cbwk8Xj6Ab9z4bs03HftASohBl7T_UTeuBkYqzUQXykxauMpE-fQtVcDwkHyHXMnowy4h0WA9L4V1d9MMHv31Qm-xh8903e35ZLYtsVcZ2Yt4sI/s4032/Dappalam%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacTR_VdxspjiT0oaPF0lUjCrAWXLX7_cb_5U4ks87gjG5nimYNs8E_Z_vLNzAtNnx2ektLKQMvlj3cbwk8Xj6Ab9z4bs03HftASohBl7T_UTeuBkYqzUQXykxauMpE-fQtVcDwkHyHXMnowy4h0WA9L4V1d9MMHv31Qm-xh8903e35ZLYtsVcZ2Yt4sI/w480-h640/Dappalam%2011.JPG" width="480" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYkRauzM7UVtnFx6zrBXOBZUtwcKQBBKnBRQ2GeK8bc1mDdZ6KbBNVomIqdJk3yhug5wdVNr72k1vkPz2GDXgokhtzHuOOnrfU4xas4OgmJzaUHlzVQOX3fydFAE3DzwLWwLmlVY2BES7DMBJKbpObBmR6oRKoHToGWFDILj3GQIpBlBRTBE9xzpQjsM/s4032/Dappalam%2013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYkRauzM7UVtnFx6zrBXOBZUtwcKQBBKnBRQ2GeK8bc1mDdZ6KbBNVomIqdJk3yhug5wdVNr72k1vkPz2GDXgokhtzHuOOnrfU4xas4OgmJzaUHlzVQOX3fydFAE3DzwLWwLmlVY2BES7DMBJKbpObBmR6oRKoHToGWFDILj3GQIpBlBRTBE9xzpQjsM/w400-h300/Dappalam%2013.JPG" width="400" /></a></div><br /><b><br /></b><p></p><p><b> In a kadai / deep pan, add all the chopped veggies (except, okra and eggplant), water, salt and turmeric powder. </b></p><p><b> Bring it to a boil and simmer, covered, for 5-6 minutes or till the veggies are 70% cooked.</b></p><p><b> Now add the okra, eggplant, tomatoes, tamarind water and curry leaves, followed by the red chili powder, sambar powder, chickpea flour slurry and sugar. </b></p><p><b> Mix well and continue to simmer, covered till all veggies are perfectly cooked. When done, garnish with coriander leaves.</b></p><p><b> Tempering - In another small pan heat oil and temper with mustard seeds, cumin seeds, fenugreek seeds and dry red chilies. Allow it to splutter.</b></p><p><b> Then add the slit green chilies, curry leaves and asafoetida. Sauté for a few seconds and then pour this tempering over the prepared Dappalam. Serve with hot steamed rice. </b></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKvZgTmWrDqWJcVMA9nxsXsati6-kZTS9xMM9YUcP4FXhaKB0l-nQp3lZb-FhqUVJZnPMn71tfSocsGXYj8bxkPbhyphenhyphen8dZMiSiZhsenPH9BtCoQ24PE1dQDoo80SUTlXMWDMJUL6toeLJs7XweePqwCYnj-ccK0woSYtHdGY8jaPtpr3AEZpSmGvvfNlg/s3024/Dappalam%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKvZgTmWrDqWJcVMA9nxsXsati6-kZTS9xMM9YUcP4FXhaKB0l-nQp3lZb-FhqUVJZnPMn71tfSocsGXYj8bxkPbhyphenhyphen8dZMiSiZhsenPH9BtCoQ24PE1dQDoo80SUTlXMWDMJUL6toeLJs7XweePqwCYnj-ccK0woSYtHdGY8jaPtpr3AEZpSmGvvfNlg/w400-h400/Dappalam%201.JPG" width="400" /></a></div><p><b> In a kadai / deep pan, add all the chopped veggies (except, okra and </b></p><p><b> eggplant), water, salt & turmeric powder. </b><b>Bring it to a boil & simmer, </b></p><p><b> covered, for 5-6 minutes or till the veggies are 70% cooked.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2fNz3t6V2jzKs0U7UcLE7hXrnqyQKLn5eZqHFtwg-oCuo_zHVwhESNBwXNqVrr0FiHqS6U0JewM2SOIm-ZMsAJlB3BL1OjpAU0toyXmrLV9S1otSMDMATdLpk5Jh8AFrK5veAQfmsJo7z94EYTrs7G5VZGAo6aUuD8u_Qo0OyvIPiEC31kzncncu7fs/s3024/Dappalam%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2fNz3t6V2jzKs0U7UcLE7hXrnqyQKLn5eZqHFtwg-oCuo_zHVwhESNBwXNqVrr0FiHqS6U0JewM2SOIm-ZMsAJlB3BL1OjpAU0toyXmrLV9S1otSMDMATdLpk5Jh8AFrK5veAQfmsJo7z94EYTrs7G5VZGAo6aUuD8u_Qo0OyvIPiEC31kzncncu7fs/w400-h400/Dappalam%202.JPG" width="400" /></a></div><p><b> Now add the okra, eggplant, tomatoes, tamarind water & curry leaves, </b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFzu9fTy6eq2WMLEwjH8xYAsCLYy72WbikLH2h_wDtHXebh-3FKGhO0moprncehRMhXb82TgSMOkfS6QGTZ6QtGbd-FtwJL-vsBkEUp2OIZ_aVQXiwpkofsIvidKhg_9buf9y2DMZVJG1uyzUMXLKF2q3j5cVLk0CY-cjb_Vnaix38OhgEiNW6x3rGzA/s3024/Dappalam%203.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFzu9fTy6eq2WMLEwjH8xYAsCLYy72WbikLH2h_wDtHXebh-3FKGhO0moprncehRMhXb82TgSMOkfS6QGTZ6QtGbd-FtwJL-vsBkEUp2OIZ_aVQXiwpkofsIvidKhg_9buf9y2DMZVJG1uyzUMXLKF2q3j5cVLk0CY-cjb_Vnaix38OhgEiNW6x3rGzA/w400-h400/Dappalam%203.JPG" width="400" /></a></div><p></p><p><b> followed by the red chili powder, sambar powder,</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAe74wQhvK496_SZgjU6fSQUi3ruWdWIcecNh19hBRgqwn-d7dMK_C5kxnOW0uJ-qaKEsSrpYQh3JlmaORTnSAMNMv4oE3dUSAgfiZkkOmTZZRJeVgdC0n0UW3KVkH1ZA_Yd0cw_xXCWC1gGjUIYQxqiBwcaUMnrxC_P3GvC_4dhXKxCsO6p5p-C_N_qY/s3024/Dappalam%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAe74wQhvK496_SZgjU6fSQUi3ruWdWIcecNh19hBRgqwn-d7dMK_C5kxnOW0uJ-qaKEsSrpYQh3JlmaORTnSAMNMv4oE3dUSAgfiZkkOmTZZRJeVgdC0n0UW3KVkH1ZA_Yd0cw_xXCWC1gGjUIYQxqiBwcaUMnrxC_P3GvC_4dhXKxCsO6p5p-C_N_qY/w400-h400/Dappalam%204.JPG" width="400" /></a></div><p><b> the chickpea flour slurry </b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3e5v6wocEUypBloyxP4_twmo_ZdtBi966tWHJKPK54-AxFE_hCbw_kiDfZtoSUs2erzRGf_3am2qiOpuWKgBf289kcUaUhq0-cfEB6fC_6bsMd31NYQdstPMkTJ8guaBoRzaNWSNEpxsjVSfBjQljgd7vu6pZLJzwhEv8EbmKVhGAIc6E-hGQAdZNco/s3024/Dappalam%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3e5v6wocEUypBloyxP4_twmo_ZdtBi966tWHJKPK54-AxFE_hCbw_kiDfZtoSUs2erzRGf_3am2qiOpuWKgBf289kcUaUhq0-cfEB6fC_6bsMd31NYQdstPMkTJ8guaBoRzaNWSNEpxsjVSfBjQljgd7vu6pZLJzwhEv8EbmKVhGAIc6E-hGQAdZNco/w400-h400/Dappalam%205.JPG" width="400" /></a></div><p><b> and sugar. Mix well & continue to simmer, covered till all veggies are</b></p><p><b> perfectly cooked. </b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMaxFEwA034XuoxjtnZykLcVL8BJ2LJrhW12bX1ot5BOGaqQLJw6cZy7BLryqNCH-H3I7mG_yeBwGu3HpurPpzcoAgb9E674-mlcanAghFCGXS44dvWWTLquoQlrbULsn5tnD0BgcEfzefTjIIWwhnhFX5NqtTlzLnChdak1_d8HcIR4AJRCQh9kFKPk/s3024/Dappalam%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMaxFEwA034XuoxjtnZykLcVL8BJ2LJrhW12bX1ot5BOGaqQLJw6cZy7BLryqNCH-H3I7mG_yeBwGu3HpurPpzcoAgb9E674-mlcanAghFCGXS44dvWWTLquoQlrbULsn5tnD0BgcEfzefTjIIWwhnhFX5NqtTlzLnChdak1_d8HcIR4AJRCQh9kFKPk/w400-h400/Dappalam%206.JPG" width="400" /></a></div><p><b> When done, garnish with coriander leaves.</b></p><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6u7j2aL2cAV5I9kYEr-orHR4IO75cIDKSXACxqSa1ZnpbdPJFytxDExh3oxVytzTAa67EGZu2DGYZEj79rF8SiaqIfES8X8WB39ciIpEKsFAkBiq2NnTC2mbIuP0u8cdK0G0y3G0e5mY4hAiycWRD9Cj-ePCXinAm3ogLR-Z78ShSsC1Xe8iEVQTslHM/s3024/Dappalam%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6u7j2aL2cAV5I9kYEr-orHR4IO75cIDKSXACxqSa1ZnpbdPJFytxDExh3oxVytzTAa67EGZu2DGYZEj79rF8SiaqIfES8X8WB39ciIpEKsFAkBiq2NnTC2mbIuP0u8cdK0G0y3G0e5mY4hAiycWRD9Cj-ePCXinAm3ogLR-Z78ShSsC1Xe8iEVQTslHM/w400-h400/Dappalam%207.JPG" width="400" /></a></div><p><b> In another pan heat oil & temper with mustard seeds, cumin seeds,</b></p><p><b> fenugreek seeds and dry red chilies. Allow it to splutter.</b></p><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ63y7_4e1wtrRt1hDILYpz2bvY20L3WseD7JhStIaxSpQVdH9wzuoxSMDAvTWQqUG8KBi8TI3_pIjngJ2ns-vunOWj_1qQu39B49_QvQEwNu5lAEy-lP0tw4j6IsWH89bmtLpvH_H2pGjZfDdiO13lqxgxz3_BocVBjrAE8NbC2q8YceSPfnE0iu4-n4/s3024/Dappalam%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ63y7_4e1wtrRt1hDILYpz2bvY20L3WseD7JhStIaxSpQVdH9wzuoxSMDAvTWQqUG8KBi8TI3_pIjngJ2ns-vunOWj_1qQu39B49_QvQEwNu5lAEy-lP0tw4j6IsWH89bmtLpvH_H2pGjZfDdiO13lqxgxz3_BocVBjrAE8NbC2q8YceSPfnE0iu4-n4/w400-h400/Dappalam%208.JPG" width="400" /></a></div><p><b> Then add slit green chilies, curry leaves & asafoetida. Sauté for a few </b></p><p><b> seconds.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vT8wEflUd03UNbealHQkFIaBlDvNCrKCIm772ox2y5B-o_0FPByN9-Rff3cxUrPJAgUBm3s1gOtDH4McsRstPcupsTKMLmzQsw6E5r1nchxxfM128GFZZYYVLzBdRy7DwRU1vUg3OsLpyC6rIMFjZ6DLaRb_dIYgwdCFS5aL279UfbupJRmUjURZyms/s3024/Dappalam%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vT8wEflUd03UNbealHQkFIaBlDvNCrKCIm772ox2y5B-o_0FPByN9-Rff3cxUrPJAgUBm3s1gOtDH4McsRstPcupsTKMLmzQsw6E5r1nchxxfM128GFZZYYVLzBdRy7DwRU1vUg3OsLpyC6rIMFjZ6DLaRb_dIYgwdCFS5aL279UfbupJRmUjURZyms/w400-h400/Dappalam%209.JPG" width="400" /></a></div><p><b> Pour this tempering over the prepared Dappalam.</b></p><p><b><br /></b></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9E5Dmfn99zu6GqJgfErhxzizBnmGxzeV-hPsqsF82BsKA7DfO8dEKcW2z6hnYLgbNvF6gyPehawao9UJonu7e1dK-1X2P2ths3eqD2uoOZ3peDbFd7SARg3TgLv65MCHqld0Vz7CS9BcKguitrLXM3D9sYuHtiJtw331xhnrywHfNtgHILyCDoPNNg20/s4032/Dappalam%2014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9E5Dmfn99zu6GqJgfErhxzizBnmGxzeV-hPsqsF82BsKA7DfO8dEKcW2z6hnYLgbNvF6gyPehawao9UJonu7e1dK-1X2P2ths3eqD2uoOZ3peDbFd7SARg3TgLv65MCHqld0Vz7CS9BcKguitrLXM3D9sYuHtiJtw331xhnrywHfNtgHILyCDoPNNg20/w400-h300/Dappalam%2014.JPG" width="400" /></a></div><p><b> </b><b>Serve with hot steamed rice. </b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5p0GjJlo2O0e0VWS1A2uR1mocPmSS_WZAmDaZkNmeGv11883uZMOSiCkBV6PKPRWq9c00LRyHJ_kRfLAfjZh0HBvX-bBlkxnJSrOpYHt3KzNzir2UP3MyfNf0KRkYQp1NAGKsCUmXjzhHp22dAzhU83sXdNM58-9TlEIGmwADvvtXxGP1y3FhUzHRd4w/s4032/Dappalam%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5p0GjJlo2O0e0VWS1A2uR1mocPmSS_WZAmDaZkNmeGv11883uZMOSiCkBV6PKPRWq9c00LRyHJ_kRfLAfjZh0HBvX-bBlkxnJSrOpYHt3KzNzir2UP3MyfNf0KRkYQp1NAGKsCUmXjzhHp22dAzhU83sXdNM58-9TlEIGmwADvvtXxGP1y3FhUzHRd4w/w480-h640/Dappalam%2012.JPG" width="480" /></a></div><br /><b><br /></b><p></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-80923295639649979022023-12-10T04:20:00.000-08:002024-01-24T08:20:43.476-08:00Gongura Mamsam (Andhra style Gongura Mutton) <p><b> </b></p><p><b> Gongura Mamsam or mutton curry</b><b> is a traditional and a very popular Andhra cuisine. In this recipe, mutton is cooked with gongura leaves. Gongura is also known as sorrel leaves, chukka or ambada bhaji. It is very much a part of a meal served in Andhra / Telangana restaurants. </b></p><p><b> Coming to this amazing dish, it is both spicy and tangy. But you can adjust it depending on your taste buds. It is a great party dish, which can be prepared during special occasions. You can relish this yummy and finger licking delicacy with hot</b><b> steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati. So check out a step by step pictorial recipe to prepare this regional dish.</b><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1ytgwyuACUtDiUk5zh1A29pt6Xh6Vssw6Oe0ZbiK0eyPZnw-6QQf_x8hOA9yDvdFL7ZMxq9aCwve0kmPCd1U8B0h5jhBn9x9fPYV-diMYf7eWMwRznq-xj6FXvspm9IgGRPbBlQUE3G8xoch_V91XR_tHjyO-e3walJB0tze0M-d8mEX0L-4Lb25Fl8/s4032/Gongura%20Mamsam%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1ytgwyuACUtDiUk5zh1A29pt6Xh6Vssw6Oe0ZbiK0eyPZnw-6QQf_x8hOA9yDvdFL7ZMxq9aCwve0kmPCd1U8B0h5jhBn9x9fPYV-diMYf7eWMwRznq-xj6FXvspm9IgGRPbBlQUE3G8xoch_V91XR_tHjyO-e3walJB0tze0M-d8mEX0L-4Lb25Fl8/w480-h640/Gongura%20Mamsam%208.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxn6W1mmP96PKpIDHe3gMFw5FK6hlKsTnOeUHMgojuqaEuPesJqWh5Bss46fEXiWt1WXcR8nanwhbjStzu4ylr7UL1yddifu7hy1yGqHPiymRAmqlwrgewYPrePHCZBwV-rkoFSNfsKV2HnZ4PJyZFR7WXGp0YUD9e6YwQk-3zl_HNUKwwRbqbDa0g8k8/s4032/Gongura%20Mamsam%2013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxn6W1mmP96PKpIDHe3gMFw5FK6hlKsTnOeUHMgojuqaEuPesJqWh5Bss46fEXiWt1WXcR8nanwhbjStzu4ylr7UL1yddifu7hy1yGqHPiymRAmqlwrgewYPrePHCZBwV-rkoFSNfsKV2HnZ4PJyZFR7WXGp0YUD9e6YwQk-3zl_HNUKwwRbqbDa0g8k8/w400-h300/Gongura%20Mamsam%2013.JPG" width="400" /></a></div><p><br /></p><ul><li><b>500 gms. mutton with bones</b></li><li><b>2 bunches gongura leaves, chopped</b></li><li><b>1 tbsp. ginger-garlic paste</b></li><li><b>2 tbsp. oil to marinate</b></li><li><b>2 sprigs curry leaves</b></li><li><b>salt to taste</b></li><li><b>1 tsp. turmeric powder</b></li><li><b>2 tbsp. red chili powder</b></li><li><b>1 tbsp. coriander powder</b></li><li><b>1 tsp. cumin powder</b></li><li><b>1 tsp. garam masala powder</b></li><li><b>2 tbsp. oil</b></li><li><b>2 onions, chopped</b></li><li><b>1 tbsp. coriander leaves, chopped</b></li></ul><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAujpDsrHiiWn7eOnIcl9Yq9EpilYDzUS8hTjGtzNP_9DWNwJ_QarxDWRZcWymq0Thky9U88PzecnQduCC-1EiCpraMCY3NPFxds8p6vyOLPFYbh586XDnmfl9fpBKWSKIy5yM3u1AtFKhA_yeT16tTTpQ71fPWx21uJ5gEqFyeZ6u8578EvIyMWEWdtw/s4032/Gongura%20Mamsam%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAujpDsrHiiWn7eOnIcl9Yq9EpilYDzUS8hTjGtzNP_9DWNwJ_QarxDWRZcWymq0Thky9U88PzecnQduCC-1EiCpraMCY3NPFxds8p6vyOLPFYbh586XDnmfl9fpBKWSKIy5yM3u1AtFKhA_yeT16tTTpQ71fPWx21uJ5gEqFyeZ6u8578EvIyMWEWdtw/w480-h640/Gongura%20Mamsam%209.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYF7YnayFwlajy3icGPUbKOuC-wLQRthJ4rqtYlGXJ8mvEjG7TcfsWsNqNk8oKL8Lo-d1yhIefUKZbaHHT70YEvFEj_ndRCn1lgi8EDYjhZ664MpmYk99LJF-2J-mzXFw95LbtZ2eUhAykk9EJHwcXBzSI_4H72pfl241Qqkaog1FNvaJw7sjBJuRdAYQ/s4032/Gongura%20Mamsam%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYF7YnayFwlajy3icGPUbKOuC-wLQRthJ4rqtYlGXJ8mvEjG7TcfsWsNqNk8oKL8Lo-d1yhIefUKZbaHHT70YEvFEj_ndRCn1lgi8EDYjhZ664MpmYk99LJF-2J-mzXFw95LbtZ2eUhAykk9EJHwcXBzSI_4H72pfl241Qqkaog1FNvaJw7sjBJuRdAYQ/w400-h300/Gongura%20Mamsam%2011.JPG" width="400" /></a></div><p><br /></p><p><b> Marinate the mutton with ginger-garlic paste, 1 sprig curry leaves, 2 tbsp. oil and all the dry spices overnight or for a minimum of 3 hours. </b><br /><b><br /></b><b> Heat oil in a pan and sauté the onions and 1 sprig curry leaves till light brown. Add the marinated mutton and 1/4 cup water. Cook, covered on a low flame till dry. Keep stirring at intervals.</b><br /><b><br /></b><b> Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. </b></p><p><b> When done, add the chopped gongura leaves and continue to cook for 2-3 minutes till the leaves are wilted and the oil separates. Switch off the flame and garnish with coriander leaves.<br /><br /></b><b> Serve along with hot steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, roomali roti or just plain chapati. </b><br /><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipz4dDfn9WjDdOtBgqcOVN-jkx6GFYZa8FkeCD3N8LsKuEvINDrK7v_b5OvNzDwrFwtSgG75MjE4uyx5GT8-2jGMXw-KwypTqJepyJQCVoIUEWlJ1PdIMQ3jbmycRvAdeZEpigWt4o74IsxR3rrvCOJzgCRvNgawXe-9VdsjGBPyhTUdzwCpTTvJ2BzZw/s3024/Gongura%20Mamsam%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipz4dDfn9WjDdOtBgqcOVN-jkx6GFYZa8FkeCD3N8LsKuEvINDrK7v_b5OvNzDwrFwtSgG75MjE4uyx5GT8-2jGMXw-KwypTqJepyJQCVoIUEWlJ1PdIMQ3jbmycRvAdeZEpigWt4o74IsxR3rrvCOJzgCRvNgawXe-9VdsjGBPyhTUdzwCpTTvJ2BzZw/w400-h400/Gongura%20Mamsam%201.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"> Marinate the mutton with ginger-garlic paste, 1 sprig curry leaves, 2 tbsp. </b></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;">oil & all the dry spices overnight or for a minimum of 3 hours. </b></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><br /></b></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/AVvXsEjAaq4ku4Gz366grEu6pO2MBn7sFj1B-gxE23W7PgtcabxtUuaIXlI_euraXp8CxZCCV4eoU7CmqFVTxtECsr1h1W39DcpSShW7zOpfZIpYrgGhyphenhyphenJ18VYQRIEx-xwlVBndBwrbyNlKRfN6kcJRECsegevB9GUiAMAtWsR2juNbh8yI030BUakw3yKJcy4E/s3024/Gongura%20Mamsam%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAaq4ku4Gz366grEu6pO2MBn7sFj1B-gxE23W7PgtcabxtUuaIXlI_euraXp8CxZCCV4eoU7CmqFVTxtECsr1h1W39DcpSShW7zOpfZIpYrgGhyphenhyphenJ18VYQRIEx-xwlVBndBwrbyNlKRfN6kcJRECsegevB9GUiAMAtWsR2juNbh8yI030BUakw3yKJcy4E/w400-h400/Gongura%20Mamsam%202.JPG" width="400" /></a></div><div><br /></div><div><b> Heat oil & sauté onions & 1 sprig curry leaves till light brown.</b><br /></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nn8V7Qy9plMzQ5ikY4Eb1XFwCDmNus1tkndSARStps905z6I4XXb6lrc_QxkCjWTsI54RtUs0Vx94YUtXd2c0XK6B6eKpgHQCP5BJgkM35WVHEEG8xnuL_BQAxXPF2nvH321gfiqz_gZ39HX4V4f_22u_UQE1XF-_yazBkvjHMd694aGkVGWWw-w4DA/s3024/Gongura%20Mamsam%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nn8V7Qy9plMzQ5ikY4Eb1XFwCDmNus1tkndSARStps905z6I4XXb6lrc_QxkCjWTsI54RtUs0Vx94YUtXd2c0XK6B6eKpgHQCP5BJgkM35WVHEEG8xnuL_BQAxXPF2nvH321gfiqz_gZ39HX4V4f_22u_UQE1XF-_yazBkvjHMd694aGkVGWWw-w4DA/w400-h400/Gongura%20Mamsam%203.JPG" width="400" /></a></div><div><br /></div><div><b> Add marinated mutton....</b></div><div><b><br /></b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUSLpgzRG8yxu0Fv-0RjQX8fNlCCDErF5aIoRiq3EPyJAIEuW5_dPbocfMQee-ltKRir0SBMCmsORDqvnYGpqfLWpLbl2MyaQ-rrmmdxDwV4C3WQMN8TsfY_QuhigQORwTDjU4flUUbrgujVKbt3A42bXUVwtR1Ml82IkoeOaALM-TNTSZBpXIVPdxws/s3024/Gongura%20Mamsam%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUSLpgzRG8yxu0Fv-0RjQX8fNlCCDErF5aIoRiq3EPyJAIEuW5_dPbocfMQee-ltKRir0SBMCmsORDqvnYGpqfLWpLbl2MyaQ-rrmmdxDwV4C3WQMN8TsfY_QuhigQORwTDjU4flUUbrgujVKbt3A42bXUVwtR1Ml82IkoeOaALM-TNTSZBpXIVPdxws/w400-h400/Gongura%20Mamsam%204.JPG" width="400" /></a></div><div><br /></div><div><b> & 1/4 cup water. Cook, covered on a low flame till dry. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjxalCB3prQNDurWhHyWDhqFVVR3BjfyTOmng13cgUCQvCAArvq5ngui-MnO3prOyg-bIUOyEhjZP85bQak8W4iO_mmjS_fezJhCrPlbjShF9xeKUYDJeJ7ZioEqX1aTRmv8zrXr_4U5Jru_peJPb0b7sXjntTQV2FEJmbGkxupE3SEGJsVbq4TylZy0/s3024/Gongura%20Mamsam%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjxalCB3prQNDurWhHyWDhqFVVR3BjfyTOmng13cgUCQvCAArvq5ngui-MnO3prOyg-bIUOyEhjZP85bQak8W4iO_mmjS_fezJhCrPlbjShF9xeKUYDJeJ7ZioEqX1aTRmv8zrXr_4U5Jru_peJPb0b7sXjntTQV2FEJmbGkxupE3SEGJsVbq4TylZy0/w400-h400/Gongura%20Mamsam%205.JPG" width="400" /></a></div><div><br /></div><div><b> Add 1 cup water & pressure cook for 20 minutes on a low flame after </b></div><div><b> the first whistle. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFWY4LOTf4tnS9SpFdu3dFkMBd4v5q3mUXR6SRx8EyJ8e34OXbS5dX60m5aDSoAbF45QqseH9YYF12mxeg0WjXhtRrqhN-D8m8LhgBhyphenhyphenVepdPxt7ioqs3t1NIAxKnd6rhgpeeFONJB0VnmCWsJAwAWxSEZfPFm0Hj0p8rPjvw7_ihytvd77AUn3-d54E/s3024/Gongura%20Mamsam%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFWY4LOTf4tnS9SpFdu3dFkMBd4v5q3mUXR6SRx8EyJ8e34OXbS5dX60m5aDSoAbF45QqseH9YYF12mxeg0WjXhtRrqhN-D8m8LhgBhyphenhyphenVepdPxt7ioqs3t1NIAxKnd6rhgpeeFONJB0VnmCWsJAwAWxSEZfPFm0Hj0p8rPjvw7_ihytvd77AUn3-d54E/w400-h400/Gongura%20Mamsam%206.JPG" width="400" /></a></div><div><br /></div><div><b> Then add the chopped gongura leaves & cook for 2-3 minutes till the </b></div><div><b> leaves are wilted & the oil separates.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4r6HoiwUhseIobkEhHtokb17CdSzJc65y9bHDZnNjZxu-bkAjTVKyUJ6vofH06gJE93UNKOuW7lvnqYRtS7aYbkGEzqf3c_OesrX8DqINkK4Byny6aHPdU2bHDSS4nyQ8qLVOj-oxcpuRX4nSN0evDlwuwnl790-J7Rylqfn0-WNr3FutcwMkrI1dPw/s3024/Gongura%20Mamsam%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4r6HoiwUhseIobkEhHtokb17CdSzJc65y9bHDZnNjZxu-bkAjTVKyUJ6vofH06gJE93UNKOuW7lvnqYRtS7aYbkGEzqf3c_OesrX8DqINkK4Byny6aHPdU2bHDSS4nyQ8qLVOj-oxcpuRX4nSN0evDlwuwnl790-J7Rylqfn0-WNr3FutcwMkrI1dPw/w400-h400/Gongura%20Mamsam%207.JPG" width="400" /></a></div><p><b> Switch off the flame and garnish with coriander leaves.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFkGKisEWgCT6vMm239IKwwfoTa6cH4IFpDyALIi1XoaIVl5w_jvoeR1fYVniAObwYUNCXaLwhBcNhikRwKaIahiogO68ajyZh3Sd5MRmnUkDIHJzHz1nLOopqu37AJXSzFHV2BDL0NdjLPWDMtDn7QMqruO9X0JTBhsUxCNzj_YHsF39o74PU3DiHW8/s4032/Gongura%20Mamsam%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFkGKisEWgCT6vMm239IKwwfoTa6cH4IFpDyALIi1XoaIVl5w_jvoeR1fYVniAObwYUNCXaLwhBcNhikRwKaIahiogO68ajyZh3Sd5MRmnUkDIHJzHz1nLOopqu37AJXSzFHV2BDL0NdjLPWDMtDn7QMqruO9X0JTBhsUxCNzj_YHsF39o74PU3DiHW8/w400-h300/Gongura%20Mamsam%2012.JPG" width="400" /></a></div><div><div><br /></div><div><b> Serve along with hot steamed rice, jeera rice, pulao, plain biryani, naan, </b></div><div><b> tandoori roti, roomali roti or just plain chapati. </b></div></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEzAvz9uBg4gXMuToL9QdsxAmB9uglkB9rDxu1VKeauE0UBtgDcwv41-_cktyflaZCpcfgJfHnPrwuhXzSzmF_nZQ5P9FY2ap7FTwee3M56UYTmDuL_UMeB08Qx8Savss6U0f7Ul4IrpFaKekiqO-y-01Ibb5xWMniQqR70rEhE-qwX5fWXLkaeRloPU/s3961/Gongura%20Mamsam%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3961" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEzAvz9uBg4gXMuToL9QdsxAmB9uglkB9rDxu1VKeauE0UBtgDcwv41-_cktyflaZCpcfgJfHnPrwuhXzSzmF_nZQ5P9FY2ap7FTwee3M56UYTmDuL_UMeB08Qx8Savss6U0f7Ul4IrpFaKekiqO-y-01Ibb5xWMniQqR70rEhE-qwX5fWXLkaeRloPU/w488-h640/Gongura%20Mamsam%2010.JPG" width="488" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-11502179063134558732023-12-07T04:23:00.000-08:002023-12-10T04:37:11.907-08:00Dhonepata Bata (Coriander Leaves Paste / Chutney - Bong Style)<p> </p><p> <b> Coriander leaves is an aromatic herb that is generally used for garnishing any prepared dish. But try making a paste out of it - Bong style. It tastes simply superb. It is almost similar to chutney, but in a cooked version. In this recipe, the fresh leaves are first ground along with garlic, chilies, onion and tomato (though the latter two are optional).</b></p><b> It is then stir fried with a tempering of nigella seeds in mustard oil. It is a very simple and a a very easy recipe as it has very few ingredients. This dish is also called Bhorta in Bangladesh and goes best with hot steamed rice. However, you can also relish it as a spread on chapattis, parathas or sandwiches. So check out the step by step pictorial recipe to prepare traditional recipe.</b><div><b><br /></b></div><div><br /></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75DwR84ZCuif3oXqwMo99ZDSbfcalM-ALsp8rWqMZEwBjdhERDG1oYbmHsWCh8kXJ60tOw_gczTwT2Nf1tQWAj4sF0GdQVXXvivrg4gi0Sld3OPcyB4yT3PUDhKHhNzI-CINyCPzjtHnRGKrNxfWd3phpp1b27lBnAqDJaDmhNRUx_dH6vXMFApejh1s/s4032/Dhonepata%20Bata%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75DwR84ZCuif3oXqwMo99ZDSbfcalM-ALsp8rWqMZEwBjdhERDG1oYbmHsWCh8kXJ60tOw_gczTwT2Nf1tQWAj4sF0GdQVXXvivrg4gi0Sld3OPcyB4yT3PUDhKHhNzI-CINyCPzjtHnRGKrNxfWd3phpp1b27lBnAqDJaDmhNRUx_dH6vXMFApejh1s/w480-h640/Dhonepata%20Bata%2012.JPG" width="480" /></a></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLTtw2Wd9mZoy2ISCsQ2WTVEg02XO0ePCqdyhMmuzuqSKyrQ0lSygiMtPWpXia1GbjPIy4oxfYKGOM8BFYed16B8lozvwRt4Cy6Huu6GBgZhZ9IrKcdZCJ2dzaTnNhX5LIW6eTc9Ex-LDQLG5InC33Qekxq2ApIYMXxa82ZOfn-ZDhicXWQXnpkUFzuc/s4032/Dhonepata%20Bata%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLTtw2Wd9mZoy2ISCsQ2WTVEg02XO0ePCqdyhMmuzuqSKyrQ0lSygiMtPWpXia1GbjPIy4oxfYKGOM8BFYed16B8lozvwRt4Cy6Huu6GBgZhZ9IrKcdZCJ2dzaTnNhX5LIW6eTc9Ex-LDQLG5InC33Qekxq2ApIYMXxa82ZOfn-ZDhicXWQXnpkUFzuc/w480-h640/Dhonepata%20Bata%208.JPG" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8kg5M_lGyA1unziVRhqsGnsGtC_5j3LkBDEwPJp3CLIlORGhwFlB8QEp7nOrROZiC3y9UN-ZcXGwMYcWn51TYKItM6Q3nYxfuIhzVzZKDBj7P7WHB5QooLpmiFFAfKlVxESxJGU9hweo_sIMAhrejSZrG4YrR5UMQGywlDXOzh37nVvJIJuP8MSZWo4/s3024/Dhonepata%20Bata%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8kg5M_lGyA1unziVRhqsGnsGtC_5j3LkBDEwPJp3CLIlORGhwFlB8QEp7nOrROZiC3y9UN-ZcXGwMYcWn51TYKItM6Q3nYxfuIhzVzZKDBj7P7WHB5QooLpmiFFAfKlVxESxJGU9hweo_sIMAhrejSZrG4YrR5UMQGywlDXOzh37nVvJIJuP8MSZWo4/w400-h400/Dhonepata%20Bata%2012.JPG" width="400" /></a></div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oL2-orTiDmEW_CXuoELdYZ6sxcl3hrFrVncuEGW831-jD679tMdvc3H3fPoX_vKctC2nxizBLNYnStbNhGDpg6WfLj-vppvRva4u2-aHuiMGmi0UuEfGQGCD8lnkodppMJ_HPZj2ZNZ_7qAFzPdArtZAcgXpY97CS93GZq2YH8kR8ns0QqCxkbWYA-Q/s3024/Dhonepata%20Bata%2015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oL2-orTiDmEW_CXuoELdYZ6sxcl3hrFrVncuEGW831-jD679tMdvc3H3fPoX_vKctC2nxizBLNYnStbNhGDpg6WfLj-vppvRva4u2-aHuiMGmi0UuEfGQGCD8lnkodppMJ_HPZj2ZNZ_7qAFzPdArtZAcgXpY97CS93GZq2YH8kR8ns0QqCxkbWYA-Q/w400-h400/Dhonepata%20Bata%2015.JPG" width="400" /></a></div><br /><div><br /></div><div><ul><li><b>2-3 bunches of coriander leaves along with the stem</b></li><li><b>3-4 garlic cloves</b></li><li><b>2 fresh green chilies</b></li><li><b>1 small onion</b></li><li><b>1/2 tomato</b></li><li><b>salt to taste</b></li><li><b>1/4 tsp. turmeric powder</b></li><li><b>2 tbsp. mustard oil</b></li><li><b>1/2 tsp. nigella seeds</b></li></ul><div><br /></div></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwMZz_h-Q1_ViehUdpGbkIDziPT3mkXsmBO6khsSpX7aQKtLSU7E91On_RCW4jfoe4ACcJLj-EpzrCpa6Q4yc7HefK-suR7lpAVLsxUjglyacCr-qQj-bTNR9t3Dpyv0e8Hblzf420CIhyphenhyphenbMLDPJ9Mql3Tv6822gAL-CzCWmiP_QrINS620rUAcPSEDs/s4032/Dhonepata%20Bata%2013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwMZz_h-Q1_ViehUdpGbkIDziPT3mkXsmBO6khsSpX7aQKtLSU7E91On_RCW4jfoe4ACcJLj-EpzrCpa6Q4yc7HefK-suR7lpAVLsxUjglyacCr-qQj-bTNR9t3Dpyv0e8Hblzf420CIhyphenhyphenbMLDPJ9Mql3Tv6822gAL-CzCWmiP_QrINS620rUAcPSEDs/w480-h640/Dhonepata%20Bata%2013.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9J4DdkZrc0MNxfotnRDoKen0UhkXdiEFUHZ6Dp51jI4eJiQbP5yIOF6BAMDgwgaRa16uNeo8sJIQrwc5T9lIg8cQQCgNeUK_D9GcL8bx4ztApPHUH4roMnmZZp8C4dG0XZlCQcg2muNwgsHrA9aipgNFpUv8OR4KxOtLFgGhROn9rCe89pWorqZAHfE/s4032/Dhonepata%20Bata%2015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9J4DdkZrc0MNxfotnRDoKen0UhkXdiEFUHZ6Dp51jI4eJiQbP5yIOF6BAMDgwgaRa16uNeo8sJIQrwc5T9lIg8cQQCgNeUK_D9GcL8bx4ztApPHUH4roMnmZZp8C4dG0XZlCQcg2muNwgsHrA9aipgNFpUv8OR4KxOtLFgGhROn9rCe89pWorqZAHfE/w400-h300/Dhonepata%20Bata%2015.JPG" width="400" /></a></div><br /></div><div><br /></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRYpG000SqYeqo918w4-0r1mrmfgKlcoyqTsDYXrOxkRiRWq_CaZ9M_opDVdzQV-MDf73DsX5Bw7ip-45nk1xcn_IxIRFmoggdJYP_sDF4uUMWzgtZ-wgQUdy7gYqg0btfKS2NZxJEqdEBqh1GudHeVOaqZVR8Z-H_Be0FXs50Skl5RGCBVTCO2aln-o/s3024/Dhonepata%20Bata%2013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRYpG000SqYeqo918w4-0r1mrmfgKlcoyqTsDYXrOxkRiRWq_CaZ9M_opDVdzQV-MDf73DsX5Bw7ip-45nk1xcn_IxIRFmoggdJYP_sDF4uUMWzgtZ-wgQUdy7gYqg0btfKS2NZxJEqdEBqh1GudHeVOaqZVR8Z-H_Be0FXs50Skl5RGCBVTCO2aln-o/w400-h400/Dhonepata%20Bata%2013.JPG" width="400" /></a></div><br /></div><div><br /></div><div><b><br /></b></div><div><b> Wash and drain the coriander leaves. Then grind it along with garlic, green chilies, onion and tomato into a fine paste by adding very little water.</b><br /><b><br /></b><b> Heat oil in a pan and temper with the nigella seeds. Sauté for a few seconds and then add the ground paste, salt and turmeric powder.</b><br /><b><br /> Keep sautéing on a low flame till all the moisture has been absorbed. Enjoy with hot steamed rice. chapattis or parathas.</b><br /></div><div><b><br /></b></div><div><br /></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXCXMeAu8XDBS9r-5Gd87WAiTBE3wQXztm58OV3h2JBOJXQ-Mk38qWCYjAdWsQGWV4Y-1xwvzTjlNgb7ghBsgmUmyMPU-EQsPXYxZj3ko-Dz5vkeH0OlGss0r1EtxZW47BHfjlXIUCHaYwBEhxLWgqAzexSs5fcGJ2ZyQksDov8l30tg6wSkw9idPm3M/s3024/Dhonepata%20Bata%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXCXMeAu8XDBS9r-5Gd87WAiTBE3wQXztm58OV3h2JBOJXQ-Mk38qWCYjAdWsQGWV4Y-1xwvzTjlNgb7ghBsgmUmyMPU-EQsPXYxZj3ko-Dz5vkeH0OlGss0r1EtxZW47BHfjlXIUCHaYwBEhxLWgqAzexSs5fcGJ2ZyQksDov8l30tg6wSkw9idPm3M/w400-h400/Dhonepata%20Bata%201.JPG" width="400" /></a></div><div><br /></div><div><b> Grind coriander leaves along with garlic, green chilies, onion & tomato ....</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpIrrR5uubsP773a_4UvveLDtsZne6b1SGbkZ1m33TVCtIS2Sm5j04xPSW9oS1893YGB93-TRz9EoYDGZcz2Bs-UmT33iRL2_lfL1V5MBz9WBNXQOdYiavYGuvL9RLqSNLDjpJk_S2zi2ySgu59or64lpV4bPM7yhn2UsFoZ-cN9HHe4f6SojNjgU2G4/s3024/Dhonepata%20Bata%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpIrrR5uubsP773a_4UvveLDtsZne6b1SGbkZ1m33TVCtIS2Sm5j04xPSW9oS1893YGB93-TRz9EoYDGZcz2Bs-UmT33iRL2_lfL1V5MBz9WBNXQOdYiavYGuvL9RLqSNLDjpJk_S2zi2ySgu59or64lpV4bPM7yhn2UsFoZ-cN9HHe4f6SojNjgU2G4/w400-h400/Dhonepata%20Bata%202.JPG" width="400" /></a></div><div><br /></div><div><b> ....... into a fine paste by adding very little water.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRCVaerP0rENnPkoVrz40mTFhR4BU93-cRMAQqd-5Wen3_hFmf-Qou7x5AS7AT3ylC71nMynpKN_2KKDFA1BmlF5kQHFgbBnaNbH9cY2Wi5xPbgfCBHpf8hJ15IKrJMbhaPGIAnQbVMMTdKPR3ml2SNqL-UAU0e5mBsa_i7ZIqY59It5Buy1FnmgKiu0/s3024/Dhonepata%20Bata%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRCVaerP0rENnPkoVrz40mTFhR4BU93-cRMAQqd-5Wen3_hFmf-Qou7x5AS7AT3ylC71nMynpKN_2KKDFA1BmlF5kQHFgbBnaNbH9cY2Wi5xPbgfCBHpf8hJ15IKrJMbhaPGIAnQbVMMTdKPR3ml2SNqL-UAU0e5mBsa_i7ZIqY59It5Buy1FnmgKiu0/w400-h400/Dhonepata%20Bata%203.JPG" width="400" /></a></div><div><br /></div><div><b> Heat oil in a pan & temper with the nigella seeds. Sauté for a few seconds.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjstMSZyo3c2AyM4zSmrbpp18jpgp3-2uk5NfGGaoi9dL6wLzJVlueXB4drkMvFw_5Yy_qr1aeWtPLASgPl9W_I5yARhWS8McObUIsbFBFGHPMJh5FSEKjHR71N9KaosXuPuOlbeyRW7Z8D2v3NeYU4ZVmUjbyxouiQhaak4YOWk7bV0zBTV8DcoYYZo/s3024/Dhonepata%20Bata%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjstMSZyo3c2AyM4zSmrbpp18jpgp3-2uk5NfGGaoi9dL6wLzJVlueXB4drkMvFw_5Yy_qr1aeWtPLASgPl9W_I5yARhWS8McObUIsbFBFGHPMJh5FSEKjHR71N9KaosXuPuOlbeyRW7Z8D2v3NeYU4ZVmUjbyxouiQhaak4YOWk7bV0zBTV8DcoYYZo/w400-h400/Dhonepata%20Bata%204.JPG" width="400" /></a></div><div><br /></div><div><b> Add the ground paste, salt and turmeric powder.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcap7eq6MPaNoy6qfjhtttqwpWec1Zj1dznetruhwGVJFzMLZoyDX46X8nkAq5pnxJTe-hlLiDDvp_uL8Sqteeztt1Z2yNhWaie8TBxjLY-jCdawLp50An1lQ5FH9kLrSpB-u5FOF1jEghgfi-WNFe7e-uRTz8-RrXPZuOt9hyRrYku5TIS5mX6jCb5g/s3024/Dhonepata%20Bata%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcap7eq6MPaNoy6qfjhtttqwpWec1Zj1dznetruhwGVJFzMLZoyDX46X8nkAq5pnxJTe-hlLiDDvp_uL8Sqteeztt1Z2yNhWaie8TBxjLY-jCdawLp50An1lQ5FH9kLrSpB-u5FOF1jEghgfi-WNFe7e-uRTz8-RrXPZuOt9hyRrYku5TIS5mX6jCb5g/w400-h400/Dhonepata%20Bata%205.JPG" width="400" /></a></div><br /><div><b> Keep sautéing on a low flame till all the moisture has been absorbed. </b><br /></div><div><br /></div></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzx0WJpj6NB63jreylaQ0d4lg6ne9LRH1QYTb-agVFvQvcM53Rvdm0hK5Nc3E0lyKWU5sKKqwdmJIMST602Q5H4mC0ZQjLMRbMpwl-Z6R14iYXHfociTueZa0TiSqCl47ZcwqHupmvoZMtw1PNHTlb80dxNukKTMPk-o8I4YU2uGGZtfghZEWfv8e3lU/s4032/Dhonepata%20Bata%2016.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzx0WJpj6NB63jreylaQ0d4lg6ne9LRH1QYTb-agVFvQvcM53Rvdm0hK5Nc3E0lyKWU5sKKqwdmJIMST602Q5H4mC0ZQjLMRbMpwl-Z6R14iYXHfociTueZa0TiSqCl47ZcwqHupmvoZMtw1PNHTlb80dxNukKTMPk-o8I4YU2uGGZtfghZEWfv8e3lU/w400-h300/Dhonepata%20Bata%2016.JPG" width="400" /></a></div><div><br /></div><div><div><b> Enjoy with hot steamed rice, chapattis or parathas. </b></div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmqyzyrzsn6a5Tllu8-tSMdPt2OvCV7mv37jAr4fGtKjp9R4Nz8YkrMs2Bsnxn86euT0Jy4s4Exc4c9sjVck-e2gUyE7HhhpBDx3rRJUdu1TP0p6qtJ0T5v6XnLsJ7Z6RAeVSkQpN9Yw8Y71NamXqmgEmyJom02kyMwJdlkQODR77cTdjz-GyKgtWtFf4/s3024/Dhonepata%20Bata%2014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmqyzyrzsn6a5Tllu8-tSMdPt2OvCV7mv37jAr4fGtKjp9R4Nz8YkrMs2Bsnxn86euT0Jy4s4Exc4c9sjVck-e2gUyE7HhhpBDx3rRJUdu1TP0p6qtJ0T5v6XnLsJ7Z6RAeVSkQpN9Yw8Y71NamXqmgEmyJom02kyMwJdlkQODR77cTdjz-GyKgtWtFf4/w400-h400/Dhonepata%20Bata%2014.JPG" width="400" /></a></div><br /><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><b><br /></b></div><div><b><br /></b></div><div><b><br /> </b></div><div><b><br /></b></div>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-64025797602459530152023-12-06T05:33:00.000-08:002023-12-06T05:37:29.625-08:00Baby Marrow & Green Peas Curry<p> </p><p> <b> Marrows are from the Zucchini family. It is a wonder veggie as it has a lot of health benefits. It lowers cholesterol, aids in weight management, is good for diabetic patients, etc. </b></p><p><b> So check out this</b><b> simple, yet delicious curry of baby marrow cooked with green peas. I gave a tempering of bay leaves, whole garam masala, cumin seeds and asafoetida and finished it off with ghee, kasuri methi and garam masala powder. </b></p><p><b> You can go ahead and add potatoes and tomatoes too, if preferred. You</b><b> can relish it as a side dish with either rice or chapattis. </b><b>So check out the step by step pictorial recipe to prepare it.</b></p><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyt2kfPSEc3xNYc3Y_NYuo9c3JovNf8y5B01I2ORRVOxwnFIZ4Rg2ZQrNKNfitFpaiZIKY4dEo_MWU4xPWoQHEusWw2Ocf5awl13fAkcqsDXPOepdHMs8-rUToAPuFuPzzWUR6ZMrGhzOIKzVYJqjBKYl4T2gR5meIluK7tldlLv0a4v5bBZ1T8QLCkl4/s4032/Baby%20Marrow%20&%20Green%20Peas%20Curry%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyt2kfPSEc3xNYc3Y_NYuo9c3JovNf8y5B01I2ORRVOxwnFIZ4Rg2ZQrNKNfitFpaiZIKY4dEo_MWU4xPWoQHEusWw2Ocf5awl13fAkcqsDXPOepdHMs8-rUToAPuFuPzzWUR6ZMrGhzOIKzVYJqjBKYl4T2gR5meIluK7tldlLv0a4v5bBZ1T8QLCkl4/w480-h640/Baby%20Marrow%20&%20Green%20Peas%20Curry%2010.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVAjGLsIu3CpYx4Publ40wPgbbUQrOb60Gdwn1LdHeO8CYLwc95Aweoqt7oz7Kd6hteQaVGWMtI0lA2ismaGVzDNzTjklSpW-vJ1mNnyXX9ByYQ6orTN1zHFpt1qDNlMqp8JerXDDXuO9K1p2OshLItUktw1mW7-6cJAVsmCllLSRzrhC-XOpKAAR7Kr4/s4032/Baby%20Marrow%20&%20Green%20Peas%20Curry%2015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVAjGLsIu3CpYx4Publ40wPgbbUQrOb60Gdwn1LdHeO8CYLwc95Aweoqt7oz7Kd6hteQaVGWMtI0lA2ismaGVzDNzTjklSpW-vJ1mNnyXX9ByYQ6orTN1zHFpt1qDNlMqp8JerXDDXuO9K1p2OshLItUktw1mW7-6cJAVsmCllLSRzrhC-XOpKAAR7Kr4/w400-h300/Baby%20Marrow%20&%20Green%20Peas%20Curry%2015.JPG" width="400" /></a></div><br /><div><br /></div><div><ul><li><b>5-6 baby marrow, chopped</b></li><li><b>1/2 cup green peas</b></li><li><b>2 tbsp. oil</b></li><li><b>2 bay leaves</b></li><li><b>1/2 tsp. cumin seeds</b></li><li><b>1" cinnamon stick</b></li><li><b>2 green cardamoms</b></li><li><b>4 cloves</b></li><li><b>1/4 tsp. asafoetida</b></li><li><b>1 onion, chopped</b></li><li><b>1 tsp. ginger-garlic paste</b></li><li><b>1/2 tsp. turmeric powder</b></li><li><b>1 tsp. red chili powder</b></li><li><b>1 tsp. cumin powder </b></li><li><b>1 tsp. coriander powder</b></li><li><b>1/2 tsp. garam masala powder</b></li><li><b>salt to taste</b></li><li><b>1 tsp. kasuri methi, crushed</b></li><li><b>1 tsp. ghee</b></li><li><b>2 tbsp. coriander leaves, chopped</b></li></ul></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMGeFoYsGlSy-Uo9S8jRX6gEcJyiBVubD_N4YzVRcHv7N40ezNCoQWG33hM-U2fK4BcE3GHqycWMzsZrEV5zkKYffxxEAqnq8RavrYkAsfLbxLIqKHluWwi0OJyKHN7XSU4R2MQJ_5z5HFh50qeo0ImponBLUQuo_G7kGZkudLW3Ikg-gp7fm54vUah4/s4032/Baby%20Marrow%20&%20Green%20Peas%20Curry%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMGeFoYsGlSy-Uo9S8jRX6gEcJyiBVubD_N4YzVRcHv7N40ezNCoQWG33hM-U2fK4BcE3GHqycWMzsZrEV5zkKYffxxEAqnq8RavrYkAsfLbxLIqKHluWwi0OJyKHN7XSU4R2MQJ_5z5HFh50qeo0ImponBLUQuo_G7kGZkudLW3Ikg-gp7fm54vUah4/w480-h640/Baby%20Marrow%20&%20Green%20Peas%20Curry%2011.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GotDNq3XFX7X-U-09eP-ogY3AjryPlFNQOp7Kwc-b_kAzDFsQlSdnYz8X_WKrbE9zglJfvn1ZNW9OJp-XD2Xvh54JTMQIB5wAp3S12j6E8bNx4Y_J-KbsD2vMATe_cyxqnO4xuSmBj0_vdFTpZQ8dw4-62jqOVWEL1IeT4pw1rNaTu5NUXIiKnewEHY/s4032/Baby%20Marrow%20&%20Green%20Peas%20Curry%2013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GotDNq3XFX7X-U-09eP-ogY3AjryPlFNQOp7Kwc-b_kAzDFsQlSdnYz8X_WKrbE9zglJfvn1ZNW9OJp-XD2Xvh54JTMQIB5wAp3S12j6E8bNx4Y_J-KbsD2vMATe_cyxqnO4xuSmBj0_vdFTpZQ8dw4-62jqOVWEL1IeT4pw1rNaTu5NUXIiKnewEHY/w400-h300/Baby%20Marrow%20&%20Green%20Peas%20Curry%2013.JPG" width="400" /></a></div><br /><div><br /></div><div><div><b><br /></b></div><div><b> Heat oil in a pan / wok and temper with bay leaves, cinnamon, cardamoms, cloves, asafoetida and cumin seeds. Sauté for a few seconds.</b></div><div><b><br /></b></div><div><b> Add the onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices (except garam masala and salt) mixed with some water. Stir fry on a medium flame till the oil separates. </b></div><div><b><br /></b></div><div><b> Add the chopped baby marrow and mix well. Stir fry for 2-3 minutes. </b><b>Add the green peas, salt and 1 cup water. </b></div><div><b> </b></div><div><b> Cover and simmer till the marrows are soft and the gravy is reduced to a desired consistency.</b></div><div><b><br /></b></div><div><b> When done, add the crushed kasuri methi, ghee and garam masala. Give it a stir and switch off the flame. Keep it covered for 5 minutes. </b></div><div><b><br /></b></div><div><b> </b><b>Garnish with coriander leaves and serve as a side dish with either rice or chapattis.</b></div><div><br /></div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8vRn87cTDhQmu2gkXJGDIKQ7HLpGPYf_WyiTb_1K2mXEN1cG12OOfrU49k9IcpybVaBAaYq4tshfG86UVcZgt9ZjEdjaJVyJBxoxGPclE0CcCFxf9xh48mDatDSKuwiZ5Rag0ODrFpI52g6uCfMME8M0g2md3nmYIM-RmeUaCOT8foS-iWUFtNB7k5k/s3024/Baby%20Marrow%20&%20Green%20Peas%20Curry%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8vRn87cTDhQmu2gkXJGDIKQ7HLpGPYf_WyiTb_1K2mXEN1cG12OOfrU49k9IcpybVaBAaYq4tshfG86UVcZgt9ZjEdjaJVyJBxoxGPclE0CcCFxf9xh48mDatDSKuwiZ5Rag0ODrFpI52g6uCfMME8M0g2md3nmYIM-RmeUaCOT8foS-iWUFtNB7k5k/w400-h400/Baby%20Marrow%20&%20Green%20Peas%20Curry%201.JPG" width="400" /></a></div><div><br /></div><div> <b> Chop the baby marrow.</b></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUz2zFlCHRAqlJ2ZXNfq7gHc0H8rGyheTLM45ypve62J_jhkSRIfYhpx_3EoJfhTAFdAqjFj6f0jmnNMyJAuFTW2P4KSJ28dQMgZpdXEng6J97u-ksvS_DOVhFqBSA1qUPKOqI5USH42wMA3LTfmxBFOFrkAh-TeiRduKmyIHTV2a_f0nn_kNyeyQ6XME/s3024/Baby%20Marrow%20&%20Green%20Peas%20Curry%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUz2zFlCHRAqlJ2ZXNfq7gHc0H8rGyheTLM45ypve62J_jhkSRIfYhpx_3EoJfhTAFdAqjFj6f0jmnNMyJAuFTW2P4KSJ28dQMgZpdXEng6J97u-ksvS_DOVhFqBSA1qUPKOqI5USH42wMA3LTfmxBFOFrkAh-TeiRduKmyIHTV2a_f0nn_kNyeyQ6XME/w400-h400/Baby%20Marrow%20&%20Green%20Peas%20Curry%202.JPG" width="400" /></a></div><div><br /></div><div><b> Heat oil & temper with bay leaves, cinnamon, cardamoms, cloves, </b></div><div><b> asafoetida and cumin seeds. Sauté for a few seconds.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPg4iypX-sC5dO4FgORobU09Hkp5wcsulb3OykmTsnCaQwS56JU2iXus5fiZ9ymcJedzQw-M7kqkah4b8XMz-IKSoaeiSLhn2rGa0FDvSbrzSh5Ehi9b5D8TayF_lFo6k8IK1TZO6UJf8Z5DSF_zQHhmeRrSOsA5es28YJkgLBVV_Z-MutKpUpk9R9dEs/s3024/Baby%20Marrow%20&%20Green%20Peas%20Curry%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPg4iypX-sC5dO4FgORobU09Hkp5wcsulb3OykmTsnCaQwS56JU2iXus5fiZ9ymcJedzQw-M7kqkah4b8XMz-IKSoaeiSLhn2rGa0FDvSbrzSh5Ehi9b5D8TayF_lFo6k8IK1TZO6UJf8Z5DSF_zQHhmeRrSOsA5es28YJkgLBVV_Z-MutKpUpk9R9dEs/w400-h400/Baby%20Marrow%20&%20Green%20Peas%20Curry%203.JPG" width="400" /></a></div><div><br /></div><div><b> Add the onion and sauté till light brown. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPKGQtpRzXVXTWYsUdXHxkq8DsXo_encMcRQC9pSKfqpZx641wb7aMgqjPAdoB0JgW9BpqAfeFdWGDeGv99t2l_hmT-HYy_oe9r2PmI_BnCaBuQHjZkZstAYXiWcn97Zq0iJgQ6qeM_mqk6rPcU2J3lNe2n3dsCxx4pmkxMaDgEkZvr8ksmppqc9tqDQ/s3024/Baby%20Marrow%20&%20Green%20Peas%20Curry%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPKGQtpRzXVXTWYsUdXHxkq8DsXo_encMcRQC9pSKfqpZx641wb7aMgqjPAdoB0JgW9BpqAfeFdWGDeGv99t2l_hmT-HYy_oe9r2PmI_BnCaBuQHjZkZstAYXiWcn97Zq0iJgQ6qeM_mqk6rPcU2J3lNe2n3dsCxx4pmkxMaDgEkZvr8ksmppqc9tqDQ/w400-h400/Baby%20Marrow%20&%20Green%20Peas%20Curry%204.JPG" width="400" /></a></div><div><br /></div><div><b> Add ginger-garlic paste & all the dry spices (except garam masala & salt) </b></div><div><b> mixed with some water. Stir fry on a medium flame till the oil separates. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeDEtyolJvB9raicaIWcMPNEhJ0tBRToozn3aZmj7OXh7wDSeBkzvlPBemPFcbXiTqN_aV4eh9HE3IsntkKO95cu-yR7e3xP7bPf0zXQPNp7weKYhQF5SZY29VRu6eEbNa1C3eDOnQ_XRDvUQT-iQT8X6nzwy8lF5yttCHqX_YFbaKfQ23Y-nFYKJFX8/s3024/Baby%20Marrow%20&%20Green%20Peas%20Curry%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeDEtyolJvB9raicaIWcMPNEhJ0tBRToozn3aZmj7OXh7wDSeBkzvlPBemPFcbXiTqN_aV4eh9HE3IsntkKO95cu-yR7e3xP7bPf0zXQPNp7weKYhQF5SZY29VRu6eEbNa1C3eDOnQ_XRDvUQT-iQT8X6nzwy8lF5yttCHqX_YFbaKfQ23Y-nFYKJFX8/w400-h400/Baby%20Marrow%20&%20Green%20Peas%20Curry%205.JPG" width="400" /></a></div><div><br /></div><div><b> Add the chopped baby marrow & mix well. Stir fry for 2-3 minutes. </b><br /></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1zlUeMCNAGDszcHErYuuj6wJh5wo-q5fDcEwdC3ht95sOOZrQ_Wv5NVss9-qrhASf_7rF-fHv9jOLT4GiIluh9MQ4aGJnhRgIbnHo689lK-FOtwc20Xa3XIqEbnCckNK0rf-fCcwSFbePlb_l18YuelfMC2DCGI_fKpXQaZVVx1hJIGcqr7RGDtJnW4/s3024/Baby%20Marrow%20&%20Green%20Peas%20Curry%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1zlUeMCNAGDszcHErYuuj6wJh5wo-q5fDcEwdC3ht95sOOZrQ_Wv5NVss9-qrhASf_7rF-fHv9jOLT4GiIluh9MQ4aGJnhRgIbnHo689lK-FOtwc20Xa3XIqEbnCckNK0rf-fCcwSFbePlb_l18YuelfMC2DCGI_fKpXQaZVVx1hJIGcqr7RGDtJnW4/w400-h400/Baby%20Marrow%20&%20Green%20Peas%20Curry%206.JPG" width="400" /></a></div><div><br /></div><div><div><b> Add the green peas, </b></div><div><b> </b></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLru8obpPAQP8e4dGoHjxnbDG9Jncjwzbwi4g6job2m4ls8GRmSfvQoVnbYpnH5JDNWqlcFqnZcWvgN0-0Mpk5OgBIEwYXkd4OXrw16X2W3TiMXbwKVf0aShOLYOEZGPINJsES6bdLSrIIiq4D9zbWpcwqDflFmDS0NzQo0FbEtWrUEPfAeBZjlC4lgXE/s3024/Baby%20Marrow%20&%20Green%20Peas%20Curry%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLru8obpPAQP8e4dGoHjxnbDG9Jncjwzbwi4g6job2m4ls8GRmSfvQoVnbYpnH5JDNWqlcFqnZcWvgN0-0Mpk5OgBIEwYXkd4OXrw16X2W3TiMXbwKVf0aShOLYOEZGPINJsES6bdLSrIIiq4D9zbWpcwqDflFmDS0NzQo0FbEtWrUEPfAeBZjlC4lgXE/w400-h400/Baby%20Marrow%20&%20Green%20Peas%20Curry%207.JPG" width="400" /></a></div><div><br /></div><div><b> salt and 1 cup water. </b><b>Cover & simmer till the marrows are soft & the </b></div><div><b> gravy is reduced to a desired consistency.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXebO8Jra-0QdqSlDK0LXxQuVONMINn5Wq9QF25_alMBv_PUna_gvwaeYI14bMXAhyphenhyphen9L2ySoCuzjfCvWG-cKaBmhG9WHxS_xP3dnf6sypmMZK820easqzQmuLREHfczdxl7UN_AhyMRalcO4qH6AEoszpkNYhOeHcCVc8e2Ak8m2PMrQqGOcdRKZX_LC4/s3024/Baby%20Marrow%20&%20Green%20Peas%20Curry%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXebO8Jra-0QdqSlDK0LXxQuVONMINn5Wq9QF25_alMBv_PUna_gvwaeYI14bMXAhyphenhyphen9L2ySoCuzjfCvWG-cKaBmhG9WHxS_xP3dnf6sypmMZK820easqzQmuLREHfczdxl7UN_AhyMRalcO4qH6AEoszpkNYhOeHcCVc8e2Ak8m2PMrQqGOcdRKZX_LC4/w400-h400/Baby%20Marrow%20&%20Green%20Peas%20Curry%208.JPG" width="400" /></a></div><div><br /></div><div><b> When done, add the crushed kasuri methi, ghee & garam masala. Give it</b></div><div><b> a stir and switch off the flame. Keep it covered for 5 minutes. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCSl0EclrdHiK0UYhjGG_uo3obY6gysoige1nGO4-eUyGmMIL0s66GeUOnBIiLWnxPCb0S0-SdDnOXq7FcfgowF8njtWtM7hXltbcvfzuctNHmj5Ti5pgeVWJ-HUhoKt5aCIuLkJiokKsIuU5PnUZfzX48bKBlRCtbVSpJywFVQXgT6ZNPg24wvnD0ws/s3024/Baby%20Marrow%20&%20Green%20Peas%20Curry%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCSl0EclrdHiK0UYhjGG_uo3obY6gysoige1nGO4-eUyGmMIL0s66GeUOnBIiLWnxPCb0S0-SdDnOXq7FcfgowF8njtWtM7hXltbcvfzuctNHmj5Ti5pgeVWJ-HUhoKt5aCIuLkJiokKsIuU5PnUZfzX48bKBlRCtbVSpJywFVQXgT6ZNPg24wvnD0ws/w400-h400/Baby%20Marrow%20&%20Green%20Peas%20Curry%209.JPG" width="400" /></a></div><br /><div><b> </b><b>Garnish with coriander leaves.</b></div><div><b><br /></b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuvBWaC0bgj1jSGg0PVdClwGCUuXYwoFgjhw3WluZdZ_q_BE0IakFvHIm7Lasr69DbmB5cZuGoglTgXGzK_ciwZfsY0_YS7_plkrf7Py-0EDXWJcixlNgqNX4bO4TN0JsjPa3aFvMNRF6BcT0NNnjS1Yuoj-QfUdhcI7oU15HQZvt2Enz08G8jL3tZVVI/s4032/Baby%20Marrow%20&%20Green%20Peas%20Curry%2014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuvBWaC0bgj1jSGg0PVdClwGCUuXYwoFgjhw3WluZdZ_q_BE0IakFvHIm7Lasr69DbmB5cZuGoglTgXGzK_ciwZfsY0_YS7_plkrf7Py-0EDXWJcixlNgqNX4bO4TN0JsjPa3aFvMNRF6BcT0NNnjS1Yuoj-QfUdhcI7oU15HQZvt2Enz08G8jL3tZVVI/w400-h300/Baby%20Marrow%20&%20Green%20Peas%20Curry%2014.JPG" width="400" /></a></div><div><br /></div><div><b> Serve as a side dish with either rice or chapattis.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDiqqIB1wokP4WHW7DuJBf74NE-T9LL4PdfzNPi8-EGbZczTgWTAa5A24ToJgRcJ556Zs43yW8S4B3omw5r-roVwtOiMzVG1KcNvVoDbX2sVio2on-18wNDkGr0zURZAiPHy9uHdIQZHMozzgTVaVdc4qHsSL40ft3wHB8rZG7Z3J_YB1TFyxXWhIebDY/s4032/Baby%20Marrow%20&%20Green%20Peas%20Curry%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDiqqIB1wokP4WHW7DuJBf74NE-T9LL4PdfzNPi8-EGbZczTgWTAa5A24ToJgRcJ556Zs43yW8S4B3omw5r-roVwtOiMzVG1KcNvVoDbX2sVio2on-18wNDkGr0zURZAiPHy9uHdIQZHMozzgTVaVdc4qHsSL40ft3wHB8rZG7Z3J_YB1TFyxXWhIebDY/w480-h640/Baby%20Marrow%20&%20Green%20Peas%20Curry%2012.JPG" width="480" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-42794416975914613372023-12-01T08:08:00.000-08:002023-12-03T06:10:41.360-08:00Gongura Chicken (Chicken Cooked with Sorrel Leaves - Andhra Style)<p> </p><p><b> This is a traditional Andhra delicacy. It is generally cooked with mutton. However, I used chicken instead, as lean meat is far more healthier than red meat. Coming to this dish, it has a tangy taste because of the use of gongura (sorrel leaves). You can make it a bit chatpata by increasing the quantity of red chili powder as it will enhance the taste and flavour. You can relish either with rice or Indian bread. So check out the step by step pictorial recipe to prepare it.</b><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_a0olBOFYxFxlqkgRVwMVuWAEk_QjsXKn_XMSbBzbRb6HvOavmqciySxQQQQWjxsSP_1_qQb4gFJwHEyfOxcdk1y7J4XDpIH4u_BzwfJIJUfR9bHwvg7bK-YERqrwEUSqblP9RYgZ5z2riD2cs0YBc2mLzPABY93XXyRxISB8sGze3XP_zR-nU-eM_6Q/s4032/Gongura%20Chicken%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_a0olBOFYxFxlqkgRVwMVuWAEk_QjsXKn_XMSbBzbRb6HvOavmqciySxQQQQWjxsSP_1_qQb4gFJwHEyfOxcdk1y7J4XDpIH4u_BzwfJIJUfR9bHwvg7bK-YERqrwEUSqblP9RYgZ5z2riD2cs0YBc2mLzPABY93XXyRxISB8sGze3XP_zR-nU-eM_6Q/w480-h640/Gongura%20Chicken%207.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxek04S8hu7cZcB-zI0b546xmWbqwGdYBA_k0tff7YdzU1hhXBErDYbyJ83WbT8T1V9BuMe52Xkkek0ut7jteVf3zHRWaKjnVQRQwA8UtzedLm6k_j8zTHhbUjyKaCOgGqi2Pok4TUBHTqNyNcLFQr1cPPW7AArm8MNPzQuNNdP0R1dZ0eTjs9eFBdxOs/s4032/Gongura%20Chicken%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxek04S8hu7cZcB-zI0b546xmWbqwGdYBA_k0tff7YdzU1hhXBErDYbyJ83WbT8T1V9BuMe52Xkkek0ut7jteVf3zHRWaKjnVQRQwA8UtzedLm6k_j8zTHhbUjyKaCOgGqi2Pok4TUBHTqNyNcLFQr1cPPW7AArm8MNPzQuNNdP0R1dZ0eTjs9eFBdxOs/w400-h300/Gongura%20Chicken%2012.JPG" width="400" /></a></div><p><br /></p><ul><li><b>500 gms. chicken, curry cut</b></li><li><b>1 bunch gongura leaves (sorrel leaves), finely chopped</b></li><li><b>1-2 onions, chopped</b></li><li><b>1 sprig curry leaves</b></li><li><b>2-3 green chilies, slit</b></li><li><b>2-3 tbsp. oil</b></li><li><b>1 tbsp. ginger-garlic paste</b></li><li><b>1 tbsp. red chili powder </b></li><li><b>1/2 tsp. turmeric powder</b></li><li><b>1 tbsp. coriander powder</b></li><li><b>1 tsp. cumin powder</b></li><li><b>1 tsp. garam masala powder</b></li><li><b>salt to taste</b></li><li><b>coriander leaves to garnish</b></li></ul><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/AVvXsEgu4mEcDcVc_p9UIFVFEghWk81_GyQ8pyf98xS5D-A0FAwkp0gSFclTXmy8RLQjaGIm3dWLCdj0iNAoSF4B4iI2OnacnYjuwvMv_p_qxN6MtWOMp2nkacysEtuieH03tVa6sZ8lobQJ6X4KumIzUPPkIgFNguAdDfuWWjw2XpANY8a-GWp84myM86aIrKM/s4032/Gongura%20Chicken%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4mEcDcVc_p9UIFVFEghWk81_GyQ8pyf98xS5D-A0FAwkp0gSFclTXmy8RLQjaGIm3dWLCdj0iNAoSF4B4iI2OnacnYjuwvMv_p_qxN6MtWOMp2nkacysEtuieH03tVa6sZ8lobQJ6X4KumIzUPPkIgFNguAdDfuWWjw2XpANY8a-GWp84myM86aIrKM/w480-h640/Gongura%20Chicken%208.JPG" width="480" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpwZ9ZluZA8IJS-fHzVY2W-NBrbKR0diGWsAn-ykSTC91kXrMNDbsvi_6t0xDRp4dLpr77JHmfU9QKq6VAlY5RECkAU0-3FQpf5kNISXSMm2jDysKP77DhSnCaxY5DuYE1XH-YypNzItkaz3vZpG8swa3tB8OnlvafZJBRxvCLLLZaO4Txpcjz3iZWqI/s4032/Gongura%20Chicken%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpwZ9ZluZA8IJS-fHzVY2W-NBrbKR0diGWsAn-ykSTC91kXrMNDbsvi_6t0xDRp4dLpr77JHmfU9QKq6VAlY5RECkAU0-3FQpf5kNISXSMm2jDysKP77DhSnCaxY5DuYE1XH-YypNzItkaz3vZpG8swa3tB8OnlvafZJBRxvCLLLZaO4Txpcjz3iZWqI/w400-h300/Gongura%20Chicken%2010.JPG" width="400" /></a></div><p><br /></p><p><b> Heat oil in a pan and sauté the onions, green chilies and curry leaves till light brown. </b></p><p><b> Now add the ginger-garlic paste and all the dry spices mixed with some water.</b><b> Fry till the oil separates from the sides of the pan. </b></p><p><b> Add the chicken and mix well so that it combines with all the masalas. Cook, covered on low flame till dry. Add 1 cup water and simmer till the chicken is tender.</b><br /><b><br /></b><b> Now add the gongura leaves and continue to cook till the leaves are wilted and the gravy is thick. Serve, garnished with coriander leaves.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxM7c03QUAU-nIBX1QJrJxB5yNO31v_tBvdRavnXQOhg3ZqFuxIWUGzDFHU0wcXjYa9RWwH0H1WXCwYmSOWOslgYwIfHJTLAUfAsGb5lNZTYIVn15dlYo9HxdltyP9-1Dyc80yQX3iZIBFlLzUzsP0iGwz32izItO8vrvRBLKJ6XkWKWSQMv46f4Y6Eg/s2862/Gongura%20Chicken%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2862" data-original-width="2859" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxM7c03QUAU-nIBX1QJrJxB5yNO31v_tBvdRavnXQOhg3ZqFuxIWUGzDFHU0wcXjYa9RWwH0H1WXCwYmSOWOslgYwIfHJTLAUfAsGb5lNZTYIVn15dlYo9HxdltyP9-1Dyc80yQX3iZIBFlLzUzsP0iGwz32izItO8vrvRBLKJ6XkWKWSQMv46f4Y6Eg/w400-h400/Gongura%20Chicken%201.JPG" width="400" /></a></div><p> <b> Chop finely the gongura leaves.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQakJUaa97QuKZqRmzMo7WZQSGxgZCVU0xLzkIpb1hWZjPWltD_PmPFB3eFcW1b2_2SfuM1004_i51FbccCi-sxNAf2qnBoJusmPVCHqndIpaR9eMq2ZOw9TBtYuSeBPqgCDA2Uf_NgvA3GrsNYr_36P_0tNTY3S3RhmEkcKpC7op4CKu3XNPZcZqGckQ/s3024/Gongura%20Chicken%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQakJUaa97QuKZqRmzMo7WZQSGxgZCVU0xLzkIpb1hWZjPWltD_PmPFB3eFcW1b2_2SfuM1004_i51FbccCi-sxNAf2qnBoJusmPVCHqndIpaR9eMq2ZOw9TBtYuSeBPqgCDA2Uf_NgvA3GrsNYr_36P_0tNTY3S3RhmEkcKpC7op4CKu3XNPZcZqGckQ/w400-h400/Gongura%20Chicken%201.JPG" width="400" /></a></div><div><br /></div><div><b> Heat oil & sauté onions, green chilies & curry leaves till light brown. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePj_tgwPDQhXyK_-jljAJ_CXcjOH3es9TqWFDIy7xSs-MDzsX2l4kd3DiBMdUkiwWz9JwFhR97mkL_rgkmdiFuY3v_wIMCPCUiOkHyuBy0NOWUV8bARBzP2mchyphenhyphenXO5oqqK2brTOl4G2pSF3PuE1g3SzN6x_YTyWDDk2LlegAPXgxx6Xx9M2Oh1v6sm_M/s3024/Gongura%20Chicken%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePj_tgwPDQhXyK_-jljAJ_CXcjOH3es9TqWFDIy7xSs-MDzsX2l4kd3DiBMdUkiwWz9JwFhR97mkL_rgkmdiFuY3v_wIMCPCUiOkHyuBy0NOWUV8bARBzP2mchyphenhyphenXO5oqqK2brTOl4G2pSF3PuE1g3SzN6x_YTyWDDk2LlegAPXgxx6Xx9M2Oh1v6sm_M/w400-h400/Gongura%20Chicken%202.JPG" width="400" /></a></div><div><br /></div><div><b> Add ginger-garlic paste & all the dry spices mixed with some water.</b><b> Fry </b></div><div><b> till the oil separates from the sides of the pan. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhum3E6yBMFg3Id_2s8L5BvgXi5d71WaBfccbR_Mw-DLLPOwwivwHweSQuz9umf7-uc0wu5MTViuxBUWW8pZl62gk6E4rOrUyp2Jb005hYPbHryCe9zQgaKqpbAQxvdB3bo6-bN1qVWm0ZQhnwYKzGkwCIwqObApN50auSIQjk2xlVlYWHg9Gyord4UnI/s3024/Gongura%20Chicken%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhum3E6yBMFg3Id_2s8L5BvgXi5d71WaBfccbR_Mw-DLLPOwwivwHweSQuz9umf7-uc0wu5MTViuxBUWW8pZl62gk6E4rOrUyp2Jb005hYPbHryCe9zQgaKqpbAQxvdB3bo6-bN1qVWm0ZQhnwYKzGkwCIwqObApN50auSIQjk2xlVlYWHg9Gyord4UnI/w400-h400/Gongura%20Chicken%203.JPG" width="400" /></a></div><div><br /></div><div><b> Add the chicken & mix well so that it combines with all the masalas. Cook, </b></div><div><b> covered on low flame till dry. </b></div><div><b><br /></b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKJNZpWBiqgK2oJnRYvhs2nmmOVQUZ_T5l2D_0gp1f6i7kxgYSC0vs43KDp1mgGm-7KXFKlVcyQxwY897Fs-Vz0zvDfwglS-AT8lq22wkvjmbmWgoDJ-x7FS_jynKUagN31teYdgfH6OSxQuiWX7ZuiBfbZGHa2EWsPL2mKs4FZVVxlm4NFTxdXnc3oQ/s3024/Gongura%20Chicken%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKJNZpWBiqgK2oJnRYvhs2nmmOVQUZ_T5l2D_0gp1f6i7kxgYSC0vs43KDp1mgGm-7KXFKlVcyQxwY897Fs-Vz0zvDfwglS-AT8lq22wkvjmbmWgoDJ-x7FS_jynKUagN31teYdgfH6OSxQuiWX7ZuiBfbZGHa2EWsPL2mKs4FZVVxlm4NFTxdXnc3oQ/w400-h400/Gongura%20Chicken%204.JPG" width="400" /></a></div><div><br /></div><div><b> Add 1 cup water and simmer, covered till the chicken is tender.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkyhXbUyY7SK0j6W2DM2KFkMgbi5so9V3VAAqYLtbFUIX1KWpbEi8xEWo7WPexpQTJ1EwXAvdpSFwNPklvvVbqAkROi_cLkMfoRsbsmK5La42UrzXmWXT8Hd-xqf8HTlM4Q7jOyGuo7ukfTRKN4i2w3YHXcmuQmK0c2Q3NYjz1t2a6Q1R-bvxUhoD2pGE/s3024/Gongura%20Chicken%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkyhXbUyY7SK0j6W2DM2KFkMgbi5so9V3VAAqYLtbFUIX1KWpbEi8xEWo7WPexpQTJ1EwXAvdpSFwNPklvvVbqAkROi_cLkMfoRsbsmK5La42UrzXmWXT8Hd-xqf8HTlM4Q7jOyGuo7ukfTRKN4i2w3YHXcmuQmK0c2Q3NYjz1t2a6Q1R-bvxUhoD2pGE/w400-h400/Gongura%20Chicken%205.JPG" width="400" /></a></div><p><b> Add the gongura leaves & cook for 2-3 minutes or till the leaves are wilted. </b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3g8WMbFQtqMzHlolayUuNBXTQARjWdf3_VU6eoQTiRuwlA2PdundaB8yOtNIXPV_wP5tUccR32YFkpj5ZL9KnOFVetS18zybyp2O6axDraMKOqV4nUKY_l_DQA2_0YskfNx2Ie2FQqtXPuJ8vNa6AaXpZP5NkIOHdw2fsSdfBWF9mIM45a99eZAr0PU/s4032/Gongura%20Chicken%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3g8WMbFQtqMzHlolayUuNBXTQARjWdf3_VU6eoQTiRuwlA2PdundaB8yOtNIXPV_wP5tUccR32YFkpj5ZL9KnOFVetS18zybyp2O6axDraMKOqV4nUKY_l_DQA2_0YskfNx2Ie2FQqtXPuJ8vNa6AaXpZP5NkIOHdw2fsSdfBWF9mIM45a99eZAr0PU/w400-h300/Gongura%20Chicken%2011.JPG" width="400" /></a></div><div><br /></div><div><b> Serve, garnished with coriander leaves.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dIIJNlQEv6gHd9Si0QHf4Cmhev5U61GqaFGOwwHVqQbY4HTjgrBis8CfMr0iVPfvZjf8YcFbPDelhdFptVwJ0XOIRCyEOfPsCSYnjv3tFHqFmit7jsqBl95UofKEUhtrX_6-YYnnU_wbidgy06qlO7rFmIiEbsHRk8B6GoqLc1zgkBjajrBytq9oz6I/s4032/Gongura%20Chicken%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dIIJNlQEv6gHd9Si0QHf4Cmhev5U61GqaFGOwwHVqQbY4HTjgrBis8CfMr0iVPfvZjf8YcFbPDelhdFptVwJ0XOIRCyEOfPsCSYnjv3tFHqFmit7jsqBl95UofKEUhtrX_6-YYnnU_wbidgy06qlO7rFmIiEbsHRk8B6GoqLc1zgkBjajrBytq9oz6I/w480-h640/Gongura%20Chicken%209.JPG" width="480" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-29360962871614135452023-11-25T12:39:00.000-08:002024-03-11T21:41:26.335-07:00Tortang Talong (Eggplant Omelet - Filipino style)<p> </p><p> <b> Tortang Talong is a very common Filipino style eggplant omelet that is traditionally served for breakfast in the Philippines. This is a very quick recipe and one can also enjoy it as a brunch, snack, lunch / dinner or as a lunch box meal. It is also served on a bed of rice, accompanied with greens and soya sauce. </b></p><p><b> This simple recipe has very few ingredients, where the eggplants are first roasted on an open flame till it is charred. Then skin is peeled, dipped in beaten egg and pan fried. Some chopped mixed veggies are added to enhance the flavour. </b><b>So check out a quick step by step pictorial recipe to prepare this yummy and wholesome dish. </b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBh0GSNpbY5dgOBbK3pKucZL3fFdRRLUFTeEwDJtG4LcCSZZ4tvNGtVf8nHyW4hI0xitgyKAeoOg2SjaqWqzHfjpBd6wJjVLwiFUQlmziZ-XVHmg1go4iAv2NpE-b-2JTbl4nUGhklvlwnNSQ9zF2Fql4NrlRZ-HyCSxXanjgwvmQvf2qRqRxPk0Zd-dM/s4032/Tortang%20Talong%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBh0GSNpbY5dgOBbK3pKucZL3fFdRRLUFTeEwDJtG4LcCSZZ4tvNGtVf8nHyW4hI0xitgyKAeoOg2SjaqWqzHfjpBd6wJjVLwiFUQlmziZ-XVHmg1go4iAv2NpE-b-2JTbl4nUGhklvlwnNSQ9zF2Fql4NrlRZ-HyCSxXanjgwvmQvf2qRqRxPk0Zd-dM/w480-h640/Tortang%20Talong%208.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfdiL63P2HPfuDVUil2B2PU_AGr-fNHvfmRpk_apOgwsQvmJiZbRomibv1_zsg2B93vlffYmTSV-cHHU2qytSJluPNeC0Q0SAEER5wp2h0jM0G18QOQa9GjmJ5gwdSy2l-tR0vHHR6ICNKozRGn_2mwC7SyPkG-ofKWRcBsA-RVATfg5z1gYJ7VYp9_M/s4032/Tortang%20Talong%2013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfdiL63P2HPfuDVUil2B2PU_AGr-fNHvfmRpk_apOgwsQvmJiZbRomibv1_zsg2B93vlffYmTSV-cHHU2qytSJluPNeC0Q0SAEER5wp2h0jM0G18QOQa9GjmJ5gwdSy2l-tR0vHHR6ICNKozRGn_2mwC7SyPkG-ofKWRcBsA-RVATfg5z1gYJ7VYp9_M/w400-h300/Tortang%20Talong%2013.JPG" width="400" /></a></div><p><br /></p><p></p><ul style="text-align: left;"><li><b>2 long eggplants </b></li><li><b>2 eggs</b></li><li><b>pinch of salt</b></li><li><b>pinch of pepper powder</b></li><li><b>pinch of red chili flakes</b></li><li><b>1 small onion, chopped</b></li><li><b>1 small tomato, chopped</b></li><li><b>1 green chili, chopped</b></li><li><b>1 tbsp. coriander leaves, chopped</b></li><li><b>2 tbsp. oil</b></li></ul><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1jODIwFH1c2ii297h95Zp7Nkh_1LZIpes-VvverRN4n8U4XdydcKQdsP3C-HsCDLSQWnUlyRPWgeF6toeU7yKmgb9txZyg8Rt248m3YzmRu-y5L8ZjwZ0TEtBc8kqRFWQjhjQzBQFSy4i_7rzkQBbcKHJ_30QKx-KbaSooXBo5XaQJ6ZDjaG_sL9Hww/s4032/Tortang%20Talong%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1jODIwFH1c2ii297h95Zp7Nkh_1LZIpes-VvverRN4n8U4XdydcKQdsP3C-HsCDLSQWnUlyRPWgeF6toeU7yKmgb9txZyg8Rt248m3YzmRu-y5L8ZjwZ0TEtBc8kqRFWQjhjQzBQFSy4i_7rzkQBbcKHJ_30QKx-KbaSooXBo5XaQJ6ZDjaG_sL9Hww/w480-h640/Tortang%20Talong%209.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZNJ4tr0VwimnbFOByBHNrvK20AqsdWydeppIx1nKfjqTwxi1sJpyDr5gerMdw0oXepZRS4zbXApDly8dR0jlzh_deO5a1ZHbw1_eOEx2zyg_hgKomxlU-KGFtYFRAyOakpsBCTsOXogcBKgKzKAw04PXtChu8oCn2dCK3upKWbas_kjOrdRJCYk8_0E/s4032/Tortang%20Talong%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZNJ4tr0VwimnbFOByBHNrvK20AqsdWydeppIx1nKfjqTwxi1sJpyDr5gerMdw0oXepZRS4zbXApDly8dR0jlzh_deO5a1ZHbw1_eOEx2zyg_hgKomxlU-KGFtYFRAyOakpsBCTsOXogcBKgKzKAw04PXtChu8oCn2dCK3upKWbas_kjOrdRJCYk8_0E/w400-h300/Tortang%20Talong%2011.JPG" width="400" /></a></div><p><b><br /></b></p><p><b> Wash, rinse and wipe dry the eggplants. Prick them with a fork and roast them on an open flame till it is well charred. Cool and peel the skin off. Give it a flat shape with the help of a fork. </b></p><p><b> In a large flat bowl, whisk the eggs, salt, pepper and red chili flakes. In another bowl, mix together the chopped onion, tomato, green chili and coriander leaves. </b></p><p><b> Heat a 1 tbsp. of oil in a pan. </b><b>Dip each roasted eggplant into the egg mix and carefully place it on the pan. Sprinkle some of the mixed veggies over it and shallow fry for a minute till one side is done.</b></p><p><b> Carefully, turn it over and cook the other side too. Similarly, pan fry the other eggplant. Serve with sauce and/or on a bed of rice for breakfast, snack or as a meal.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJ2_GKxNQ8qnkxntotr-snGi6TFJbIcGocl073mtgvZYVVd7j3E2216igtbOQAGNnXi9FSSz7-2s07lQIa7NyfVzEpmrZcnWXSZA84Awfv2k6O-FyuQMbUAJ3qZLe_5Rocm9FpJJV0HE8IUCGkVfKnPz9Pwb42B-bewuGVhPJbgT7-E-f1H7zDhC4FTg/s3024/Tortang%20Talong%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJ2_GKxNQ8qnkxntotr-snGi6TFJbIcGocl073mtgvZYVVd7j3E2216igtbOQAGNnXi9FSSz7-2s07lQIa7NyfVzEpmrZcnWXSZA84Awfv2k6O-FyuQMbUAJ3qZLe_5Rocm9FpJJV0HE8IUCGkVfKnPz9Pwb42B-bewuGVhPJbgT7-E-f1H7zDhC4FTg/w400-h400/Tortang%20Talong%201.JPG" width="400" /></a></div><div><br /></div><div><b> Wash, rinse & wipe dry the eggplants. Prick them with a fork.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZ1zecDF_qb4olo14tIS24crWiBe34JUSDDzaVhURnfJW9YtY_kEAs8G0OGiBIB4pkHMMjyvNKqLH0BOM9krz_jTC0z6Bkq_KnGCuv4gz1Q_wx2rMsjx59sBC0dtH_FmlqglpU6EVjopmYDYL5sTEZFFvMtWXAQBmX33NSqNJjegot5lBxG7NuKIs0I4/s3024/Tortang%20Talong%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZ1zecDF_qb4olo14tIS24crWiBe34JUSDDzaVhURnfJW9YtY_kEAs8G0OGiBIB4pkHMMjyvNKqLH0BOM9krz_jTC0z6Bkq_KnGCuv4gz1Q_wx2rMsjx59sBC0dtH_FmlqglpU6EVjopmYDYL5sTEZFFvMtWXAQBmX33NSqNJjegot5lBxG7NuKIs0I4/w400-h400/Tortang%20Talong%202.JPG" width="400" /></a></div><div><br /></div><div><b> Roast them on an open flame.....</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uPAHq1xtmx4BbYNtcCi8VK57eoFUzh-v0Z08yK36fJ04DRSCYSbZOMdHdgZXMSZW627tH6Di7eShMW2cxVMsoUzr3vJa3kAXau0x7d9eiqgayvLBXrM89WmZyCMlL8IE8MqXuORr9X0wvRUzqU7C3TdiHEfvYPDRukCKQajqdJf6Gxq0ymXnIvtna5U/s3024/Tortang%20Talong%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uPAHq1xtmx4BbYNtcCi8VK57eoFUzh-v0Z08yK36fJ04DRSCYSbZOMdHdgZXMSZW627tH6Di7eShMW2cxVMsoUzr3vJa3kAXau0x7d9eiqgayvLBXrM89WmZyCMlL8IE8MqXuORr9X0wvRUzqU7C3TdiHEfvYPDRukCKQajqdJf6Gxq0ymXnIvtna5U/w400-h400/Tortang%20Talong%203.JPG" width="400" /></a></div><div><br /></div><div><b> ..... till it is well charred.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtZjbr-6GiYGpTkPqajhdzfWo4VWHF3rvutKA1KNxVPprcd5QYHD4J8whuc52TxR2dIg9XhneMeCf8c5-jR6kydLm4SuF7l_t-F_kJZpubFDOn46Ouy_iStDzDn9UagXyVjrWYQplk1Iby2rPk8D1ClaC2EzQW3hyphenhyphenusHM5-3Uusl4zHUaASaPr7_HdW4Q/s3024/Tortang%20Talong%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtZjbr-6GiYGpTkPqajhdzfWo4VWHF3rvutKA1KNxVPprcd5QYHD4J8whuc52TxR2dIg9XhneMeCf8c5-jR6kydLm4SuF7l_t-F_kJZpubFDOn46Ouy_iStDzDn9UagXyVjrWYQplk1Iby2rPk8D1ClaC2EzQW3hyphenhyphenusHM5-3Uusl4zHUaASaPr7_HdW4Q/w400-h400/Tortang%20Talong%204.JPG" width="400" /></a></div><div><br /></div><div><b> Cool & peel the skin off. Give it a flat shape with the help of a fork. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tjO52z8iY4Akqgz_Q1b-qjNOvZ1YHRPTy7CUfF1HNlLEzj0Fyt1-ZA60H1LUje2O5ft-zFcpAiKLT67-hvSQWhdX2KCR5EzeIwgbSAxEqwTrdqVUeG_sx9rkClOYaOvytk4NXQ1IaqLhb3mH9hDQyEYQtuATVLCtLFghFxOaZ9KiNVDQfarCOMbjUmU/s3024/Tortang%20Talong%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tjO52z8iY4Akqgz_Q1b-qjNOvZ1YHRPTy7CUfF1HNlLEzj0Fyt1-ZA60H1LUje2O5ft-zFcpAiKLT67-hvSQWhdX2KCR5EzeIwgbSAxEqwTrdqVUeG_sx9rkClOYaOvytk4NXQ1IaqLhb3mH9hDQyEYQtuATVLCtLFghFxOaZ9KiNVDQfarCOMbjUmU/w400-h400/Tortang%20Talong%205.JPG" width="400" /></a></div><div><br /></div><div><b> In a large flat bowl, whisk the eggs, salt, pepper & red chili flakes. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMCVTsdSlBoILWBfP-xXkpHWUhzvUAgMl0Z7Ww1sHl81g-i2lwbhBN5m6m5GncIv1RzPtSG04s1ziiVqxr3J3JDGnu3DsqoEg2sVlEt7zKPsJiOnr5b3N71eZJp3brGbvse_OMhaCZqZAVLHm0xu7gzx2rYuinrufE-Tjoyli6mxrghN2YD5Dt33vxgk/s3024/Tortang%20Talong%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMCVTsdSlBoILWBfP-xXkpHWUhzvUAgMl0Z7Ww1sHl81g-i2lwbhBN5m6m5GncIv1RzPtSG04s1ziiVqxr3J3JDGnu3DsqoEg2sVlEt7zKPsJiOnr5b3N71eZJp3brGbvse_OMhaCZqZAVLHm0xu7gzx2rYuinrufE-Tjoyli6mxrghN2YD5Dt33vxgk/w400-h400/Tortang%20Talong%206.JPG" width="400" /></a></div><div><br /></div><div><b> Heat a 1 tsp. of oil in a pan. </b><b>Dip each roasted eggplant into the egg mix </b></div><div><b> & carefully place it on the pan. Sprinkle some of the mixed veggies over </b></div><div><b> it & shallow fry for a minute till one side is done.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFdiL13zAsBHIVaGULt4BL2YTLrUzatSVrgti39j0dNA7peIMKcFha69tqJ8-R47XzZyZaTakRG_OYTe88QlsP_wxz7ek2DU93K_MJKAEXT7wf-lCIq1meeEENlesc8LMKUxGI6g0z1tcWO_ySSQ7NcUUl6YF4RTjqU9tQRlW1b7JvIEcQocJr3IKO5aE/s3024/Tortang%20Talong%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFdiL13zAsBHIVaGULt4BL2YTLrUzatSVrgti39j0dNA7peIMKcFha69tqJ8-R47XzZyZaTakRG_OYTe88QlsP_wxz7ek2DU93K_MJKAEXT7wf-lCIq1meeEENlesc8LMKUxGI6g0z1tcWO_ySSQ7NcUUl6YF4RTjqU9tQRlW1b7JvIEcQocJr3IKO5aE/w400-h400/Tortang%20Talong%207.JPG" width="400" /></a></div><div><b><br /></b></div><div><b> Carefully, turn it over & cook the other side too. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTEhs7Bcieol6qsCxURq_nUkswytwR2ODwItgjgUb15l0hbWf-8AcoQS4KI-Zk0GJobYIqa82wyiKYndbCZ-a6r1Mw2emB52cneV_LAV7vfSsAw53h01eiX3N-UFPwEc5OWHv7pcsxVZRqSdT6_zkpTLkMFd1CyX8-gLcP6AOfVMd6IXrSrMLaj4Ny7Y/s4032/Tortang%20Talong%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTEhs7Bcieol6qsCxURq_nUkswytwR2ODwItgjgUb15l0hbWf-8AcoQS4KI-Zk0GJobYIqa82wyiKYndbCZ-a6r1Mw2emB52cneV_LAV7vfSsAw53h01eiX3N-UFPwEc5OWHv7pcsxVZRqSdT6_zkpTLkMFd1CyX8-gLcP6AOfVMd6IXrSrMLaj4Ny7Y/w400-h300/Tortang%20Talong%2012.JPG" width="400" /></a></div><div><br /></div><div><b> Serve with sauce for breakfast, brunch, snack or as a meal with rice.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpAAtLaJHh_SzgOpKC02uOXs6Pvmhs0m40l8LF_JzJduU2Zu-a6FP767mHPSH7V1MlkquuhsNIW9pcRTARtJ9xWPAyd4TQDOgDRF868CjTABrsNwCgbBSUfBSUMbTApOtUucb7i3ssqZrNxwcz5x2b_1dBonSigWxvKuncepezN3bUPCIpYYh61DmD6Y/s4032/Tortang%20Talong%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2918" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpAAtLaJHh_SzgOpKC02uOXs6Pvmhs0m40l8LF_JzJduU2Zu-a6FP767mHPSH7V1MlkquuhsNIW9pcRTARtJ9xWPAyd4TQDOgDRF868CjTABrsNwCgbBSUfBSUMbTApOtUucb7i3ssqZrNxwcz5x2b_1dBonSigWxvKuncepezN3bUPCIpYYh61DmD6Y/w464-h640/Tortang%20Talong%2010.JPG" width="464" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-91715313678834077992023-11-16T11:59:00.000-08:002024-03-17T22:20:59.999-07:00Chicken Kasundi (Mustard Chicken - Bong style)<p> </p><p><b> Here is my version of a very easy and equally delicious chicken curry in mustard sauce. It will really hit the spot for lovers of the traditional Bengali mustard condiment. I used the bottled kasundi paste and if you do not have one, you can add some homemade ground mustard paste. </b><b>The end result was a yummy chicken gravy which can be relished either with hot steamed rice, plain biryani, pulao, jeera rice, chapatti, paratha or naan. So check out the step by step pictorial recipe to prepare it.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEha3J6JrZLeSPXjlMu_ZdcJORP9q5ShnsoHJbrwKLUOReHZbIQ4k1T_mpP4coEpTcfa19D92OLKwBCf9FeC7YBOqlvoGSi399tJ-wjxHHR2NunZ75DJBAf_uGBlILOY-vhfyuv4ncI555ux4UiJExmHOLZGWjedRSMMR5FF4l4Zj4lxSCKuFOokpgzbE/s4032/Chicken%20Kasundi%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEha3J6JrZLeSPXjlMu_ZdcJORP9q5ShnsoHJbrwKLUOReHZbIQ4k1T_mpP4coEpTcfa19D92OLKwBCf9FeC7YBOqlvoGSi399tJ-wjxHHR2NunZ75DJBAf_uGBlILOY-vhfyuv4ncI555ux4UiJExmHOLZGWjedRSMMR5FF4l4Zj4lxSCKuFOokpgzbE/w480-h640/Chicken%20Kasundi%206.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5_Ie2evNnlxYdnVnt4Dz48dAkqHTfJycFyiVKfdjebSX5C8wA-nkgpavY9aJRzF45YdRApyYEPft052c3sVU7iryIwHhFP1qX6ReuQYrDNyMBxnSTgt6TEx-q5RsEfwPRciiQQ1DLTLD6WFWmVywMtVEy5NRxyL4szklM_l4gpGrWHyMmKTSP21vnJk/s4032/Chicken%20Kasundi%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5_Ie2evNnlxYdnVnt4Dz48dAkqHTfJycFyiVKfdjebSX5C8wA-nkgpavY9aJRzF45YdRApyYEPft052c3sVU7iryIwHhFP1qX6ReuQYrDNyMBxnSTgt6TEx-q5RsEfwPRciiQQ1DLTLD6WFWmVywMtVEy5NRxyL4szklM_l4gpGrWHyMmKTSP21vnJk/w400-h300/Chicken%20Kasundi%2010.JPG" width="400" /></a></div><p><br /></p><ul><li><b>500 gms. chicken, curry cut</b></li><li><b>1 cup yoghurt</b></li><li><b>2-3 tbsp. kasundi (bottled mustard paste)</b></li><li><b>1 tbsp. ginger-garlic paste</b></li><li><b>salt to taste</b></li><li><b>1/2 tsp. turmeric powder</b></li><li><b>1 tbsp. red chili powder</b></li><li><b>1 tbsp. roasted coriander-cumin powder</b></li><li><b>2+2 tbsp. mustard oil</b></li><li><b>2 bay leaves</b></li><li><b>1" cinnamon stick</b></li><li><b>2-3 green cardamoms</b></li><li><b>4-5 cloves</b></li><li><b>1 large onion, chopped</b></li></ul><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XmwrQdVB4u_diaWqgM_7_U9MSqudzG9vVusr3L8q-URzcm_UaHvEHEZvbiNy_z9HgSvilGOYPbBU54kIKojREIHHz7m16Gmj7-IxwV4gjaagVRpBNyps2J8HLeCDyrmD0bpkH3uVw26eBlJB8nv_iy1irHvMY-EhWJygzN5pFhUmJ1qdZtrPX_AIXlo/s4032/Chicken%20Kasundi%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XmwrQdVB4u_diaWqgM_7_U9MSqudzG9vVusr3L8q-URzcm_UaHvEHEZvbiNy_z9HgSvilGOYPbBU54kIKojREIHHz7m16Gmj7-IxwV4gjaagVRpBNyps2J8HLeCDyrmD0bpkH3uVw26eBlJB8nv_iy1irHvMY-EhWJygzN5pFhUmJ1qdZtrPX_AIXlo/w400-h300/Chicken%20Kasundi%208.JPG" width="400" /></a></div><p><br /></p><p><b> Marinate the chicken with ginger-garlic paste, yoghurt, 2 tbsp. oil, kasundi and all the dry spices overnight or for a minimum of 3 hours.</b><br /><b><br /></b><b> Heat remaining oil in a pan and temper with bay leaf, cardamoms, cinnamon and cloves. Sauté for a few seconds. </b><br /><b><br /></b><b> Add the onion and fry till light brown. Then add the marinated chicken and cook, covered on a medium flame till dry. </b><br /><b><br /></b><b> Add 1/2 cup water and continue to simmer, covered, till the gravy thickens to a desired consistency and the chicken turns soft.</b><br /><b><br /></b><b> Serve either with hot steamed rice, jeera rice, plain biryani, pulao or any Indian bread.</b><br /></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRcmngCromObHgPjtumV3-E8L0SdcigcsR0sajyQSVJJV8jom1-I7-mqRI1WuVlhgZ-ceebLaUbFddqFsZhliJhnX4Z-dLYenXOc-f6G05qRgSZB_S_yKaD5L8QXyjeCdSfVj0LQcTVuEo5QoG4XEgpzCToze1iq2sjUjJp8Emi2_dJpWVlwFH5nx-N4/s3024/Chicken%20Kasundi%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRcmngCromObHgPjtumV3-E8L0SdcigcsR0sajyQSVJJV8jom1-I7-mqRI1WuVlhgZ-ceebLaUbFddqFsZhliJhnX4Z-dLYenXOc-f6G05qRgSZB_S_yKaD5L8QXyjeCdSfVj0LQcTVuEo5QoG4XEgpzCToze1iq2sjUjJp8Emi2_dJpWVlwFH5nx-N4/w400-h400/Chicken%20Kasundi%201.JPG" width="400" /></a></div><div><br /></div><div><b> Heat oil in a pan & temper with bay leaf, cardamoms, cinnamon & cloves. </b></div><div><b> Sauté for a few seconds. </b></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBQFFp9z-sJXRvsxjMenazTQ_9VWWkIOkYIFLZYqzK3_SOtmhym5p6GOmg2IRzDII0CDari2cC24vZ1WwbxYOtKB270H5RcP7ACAKcUJrrk1oE_FuIKjDvclabcvG1HQfU_-ivEi6RUIwHBWUAa8ZKzvBZzj0eDBmEWlZ9Q4X0yPkZyiw4NWkoCNx-nc/s3024/Chicken%20Kasundi%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBQFFp9z-sJXRvsxjMenazTQ_9VWWkIOkYIFLZYqzK3_SOtmhym5p6GOmg2IRzDII0CDari2cC24vZ1WwbxYOtKB270H5RcP7ACAKcUJrrk1oE_FuIKjDvclabcvG1HQfU_-ivEi6RUIwHBWUAa8ZKzvBZzj0eDBmEWlZ9Q4X0yPkZyiw4NWkoCNx-nc/w400-h400/Chicken%20Kasundi%202.JPG" width="400" /></a></div><div><br /></div><div><b> Add the onion and stir fry till light brown.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaVRaC9qUl-5W74qtdKtYcB5z5nuD7nCFxYMq4ayaiX9PduuSagNta7ASBnpKwmX2_xCW14R4ZwqMJd26__cEug3mtARqCcbmQZ5t5N_o87nzfalqd2J-1IhL8DNOXI9eB0PlFtjbcfM3eRq7jVnMmNiaY114j1H_ej9ualdf5t4uVTlEUAvjecz4in0/s3024/Chicken%20Kasundi%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaVRaC9qUl-5W74qtdKtYcB5z5nuD7nCFxYMq4ayaiX9PduuSagNta7ASBnpKwmX2_xCW14R4ZwqMJd26__cEug3mtARqCcbmQZ5t5N_o87nzfalqd2J-1IhL8DNOXI9eB0PlFtjbcfM3eRq7jVnMmNiaY114j1H_ej9ualdf5t4uVTlEUAvjecz4in0/w400-h400/Chicken%20Kasundi%203.JPG" width="400" /></a></div><div><br /></div><div><b> Add the marinated chicken & cook, covered on a medium flame till dry. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_cCyIUqgQRCQYka7N0FSzMIyj6vcwracgvp3eagPzo5UotyfpzBc1mo90Iz4lwMMfvyuiraqmWXKfBf0-wrM8A_Kzm8YHPxtqeHbzjHt7rtHGO-j8kV8E1mGd85l1MLEkd7TKvL5bYJUMXrODmdYalt1koNfBx4zXSyZirtJRYglzsR4wPA5LayseAs/s3024/Chicken%20Kasundi%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_cCyIUqgQRCQYka7N0FSzMIyj6vcwracgvp3eagPzo5UotyfpzBc1mo90Iz4lwMMfvyuiraqmWXKfBf0-wrM8A_Kzm8YHPxtqeHbzjHt7rtHGO-j8kV8E1mGd85l1MLEkd7TKvL5bYJUMXrODmdYalt1koNfBx4zXSyZirtJRYglzsR4wPA5LayseAs/w400-h400/Chicken%20Kasundi%204.JPG" width="400" /></a></div><div><br /></div><div><b> Add 1/2 cup water.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCFqNYVGBS6YUIbZff4XZ9pzJbRaoHyIJMAEdswLE1ootuhWrD0TTZT1CTOmzv3TztJEG0hzD4nZarSkLPx7v0Sb2tXxQHPerm-8DlWfxs71a_R6GknkIJ2ZYBH_4cY6WkcziA3L2sE6-9nFLF4pmmoGVF-ii4oyRJ76_wReUGNA9QfwUq9j3CvoUxTs/s3024/Chicken%20Kasundi%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCFqNYVGBS6YUIbZff4XZ9pzJbRaoHyIJMAEdswLE1ootuhWrD0TTZT1CTOmzv3TztJEG0hzD4nZarSkLPx7v0Sb2tXxQHPerm-8DlWfxs71a_R6GknkIJ2ZYBH_4cY6WkcziA3L2sE6-9nFLF4pmmoGVF-ii4oyRJ76_wReUGNA9QfwUq9j3CvoUxTs/w400-h400/Chicken%20Kasundi%205.JPG" width="400" /></a></div><br /><div><b> Simmer, covered, till the gravy thickens to a desired </b><b>consistency & the </b></div><div><b> chicken turns soft.</b></div><div><b><br /></b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidVwJNNhNB7WiyrwTKy-ZBUPnKHHEPkY96vAHFrQrD1NZ4AzNWpIrrqsN5pen9GgYdpLFZfapRuIxUCc8IGvNMC55LaRUGojSRu8BntiLQRdOXkwrk0OkOvbfEK0E0gcrQmCYL182z7_yI_teRFAFmwQXrpkZ4ONcl6wqHm-GJLqrTtN6s_0VS3KGktc/s4032/Chicken%20Kasundi%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidVwJNNhNB7WiyrwTKy-ZBUPnKHHEPkY96vAHFrQrD1NZ4AzNWpIrrqsN5pen9GgYdpLFZfapRuIxUCc8IGvNMC55LaRUGojSRu8BntiLQRdOXkwrk0OkOvbfEK0E0gcrQmCYL182z7_yI_teRFAFmwQXrpkZ4ONcl6wqHm-GJLqrTtN6s_0VS3KGktc/w400-h300/Chicken%20Kasundi%209.JPG" width="400" /></a></div><div><b><br /></b></div><div><b> Serve with hot steamed rice, jeera rice, plain biryani, pulao or Indian bread.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gvT4uhJeSAN0ferm_3U6YnVcXMW4ZxmzvsL1wcCjlLcxFdVF9rg8Xs4277ViEB1ZH8pEFcQq_761IXPL0QzfiprdCam-DnD30uMr_NGxy7Bk88neew6viD1eDaikoy6P3OcBrectm2wLGaPu3lwObwmoSMUyfkUzlNjdAujg3Nys-StusJWJdqNyEZ0/s4032/Chicken%20Kasundi%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gvT4uhJeSAN0ferm_3U6YnVcXMW4ZxmzvsL1wcCjlLcxFdVF9rg8Xs4277ViEB1ZH8pEFcQq_761IXPL0QzfiprdCam-DnD30uMr_NGxy7Bk88neew6viD1eDaikoy6P3OcBrectm2wLGaPu3lwObwmoSMUyfkUzlNjdAujg3Nys-StusJWJdqNyEZ0/w480-h640/Chicken%20Kasundi%207.JPG" width="480" /></a></div><br /><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><br /></div>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-67115693442265586782023-11-12T02:45:00.000-08:002024-01-18T21:02:10.205-08:00Niramish Mangsho (Mutton Curry - Bengali Kali Puja (Diwali) special)<p> </p><p><b> Niramish Mangsho is a Bong style vegetarian mutton curry cooked with sacrificial meat and offered to Goddess Kali during Kali Puja (Diwali). This is then consumed as bhog or offering. 'Niramish' means vegetarian and 'Mangsho' means mutton. This dish is considered vegetarian as the mutton curry is cooked without onion or garlic. Instead, a generous amount of ginger and asafoetida are added to this special dish, besides other basic seasonings. </b></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJZeBnlOj-eVxLIJNdNYx3_65BYbYNynE1nU5w5mX9_04ZhXHikJYAqB5G-e8cgA_fHYzBG7OIrpQLUmBkgeZHXV3-yIm2crcZB8pLM_DhD9IYKJaRshsGMKHNidH1gi9UU1fUsGF4497hieJslWimqiWEbHX_R5hiuGOlY7H3kNSBQeCYd7UrOPDyUg/s4032/Niramish%20Mangsho%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJZeBnlOj-eVxLIJNdNYx3_65BYbYNynE1nU5w5mX9_04ZhXHikJYAqB5G-e8cgA_fHYzBG7OIrpQLUmBkgeZHXV3-yIm2crcZB8pLM_DhD9IYKJaRshsGMKHNidH1gi9UU1fUsGF4497hieJslWimqiWEbHX_R5hiuGOlY7H3kNSBQeCYd7UrOPDyUg/w480-h640/Niramish%20Mangsho%2011.JPG" width="480" /></a></div><p><br /></p><p><b> This may sound wierd to many, but this type of ritual is still followed in few Bengali homes these days. However, it is more commonly found in most rural homes than in the cities of Bengal.</b></p><p><b> Niramish Mangsho is served with hot steamed rice, along with Basanti (sweet) pulao and Cholar (Chana) dal for a perfect festive meal. So check out the step by step pictorial recipe to prepare this traditional Bong delicacy.</b></p><p><b><br /></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeUiEtfLTqIotXuhJWo5Y-ReErtlcUiiQFKaf3vYKXWH-lFNkDWDvAI248_eDTbLaVFXYsFVte93q-ZbNi2Y6-MJHePcXQ3-XqA_9OUGbC01HiwL7d6xP6ao15m2xu_6YsRLiAItYercOi0k4E_jfU8SxOu4lihFBIFvkQOQIptVu4YQNT_ZP2FRB2H0/s4032/Niramish%20Mangsho%2016.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeUiEtfLTqIotXuhJWo5Y-ReErtlcUiiQFKaf3vYKXWH-lFNkDWDvAI248_eDTbLaVFXYsFVte93q-ZbNi2Y6-MJHePcXQ3-XqA_9OUGbC01HiwL7d6xP6ao15m2xu_6YsRLiAItYercOi0k4E_jfU8SxOu4lihFBIFvkQOQIptVu4YQNT_ZP2FRB2H0/w400-h300/Niramish%20Mangsho%2016.JPG" width="400" /></a></div><p><br /></p><p><b> At present, since animal sacrifice is banned in the country, few people sacrifice by cutting a large ash gourd. To concise, this ritual is still prevalent in Kali Temples across Orissa and Assam besides West Bengal. </b></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVpWHZMqv8LAaRwCZtHh-53MoUfFPlUmZ6Y3_Rxuon2ywqL_5ErodJeHVrKdP9FxYIdT6qfTXUI3LXXQFC0RHDnQpA7AoaImJvd_BTVwe0fSX9C6AcmrluGRjQj07n9HNMVgO_lfXyCk1UKj70X_3C_1_oEjKnmj0k1kqjhuy46xhEasdpH5AvdUrnTU/s4032/Niramish%20Mangsho%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVpWHZMqv8LAaRwCZtHh-53MoUfFPlUmZ6Y3_Rxuon2ywqL_5ErodJeHVrKdP9FxYIdT6qfTXUI3LXXQFC0RHDnQpA7AoaImJvd_BTVwe0fSX9C6AcmrluGRjQj07n9HNMVgO_lfXyCk1UKj70X_3C_1_oEjKnmj0k1kqjhuy46xhEasdpH5AvdUrnTU/w480-h640/Niramish%20Mangsho%2012.JPG" width="480" /></a></div><p><br /></p><p><b>Marination - </b></p><p></p><ul style="text-align: left;"><li><b>500 gms. mutton with bones, curry cut</b></li><li><b>1 cup yoghurt</b></li><li><b>salt to taste</b></li><li><b>1 tsp. turmeric powder</b></li><li><b>1 tbsp. kashmiri red chili powder</b></li><li><b>1 tsp. red chili powder</b></li><li><b>1 tsp. cumin powder</b></li><li><b>1 tsp. coriander powder</b></li><li><b>1 tsp. garam masala powder</b></li><li><b>2 tbsp. mustard oil</b></li></ul><p></p><p><b><br /></b></p><p><b><br /></b></p><p><b>Other ingredients - </b></p><p></p><ul style="text-align: left;"><li><b>2-3 tbsp. mustard oil</b></li><li><b>1 tbsp. ghee</b></li><li><b>1-2 potatoes, cut into half</b></li><li><b>2-3 bay leaves</b></li><li><b>1" cinnamon stick</b></li><li><b>2-3 green cardamoms</b></li><li><b>4-5 cloves</b></li><li><b>2 dry red chilies</b></li><li><b>1 tbsp. ginger paste</b></li><li><b>1/2 tsp. asafoetida</b></li><li><b>2 green chilies, slit</b></li></ul><p></p><p><b><br /></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiES50qfjyLMqWfgsmZtyfMvIQBFhLBdbMkkKDheQJs9indr49LVJp6oqXABA0ADapBvn-pJ4rctpg9J7YU0EUdtHWRatLDJA5sKrs0KcAJIb4N15haXZkobKmHzdRQztuLF9zXq61SsrAIeLa4jZ5sGCjrR4MQGt5R5AY7TWrn0pVpQhznkg-ycqrUlU/s4032/Niramish%20Mangsho%2014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiES50qfjyLMqWfgsmZtyfMvIQBFhLBdbMkkKDheQJs9indr49LVJp6oqXABA0ADapBvn-pJ4rctpg9J7YU0EUdtHWRatLDJA5sKrs0KcAJIb4N15haXZkobKmHzdRQztuLF9zXq61SsrAIeLa4jZ5sGCjrR4MQGt5R5AY7TWrn0pVpQhznkg-ycqrUlU/w400-h300/Niramish%20Mangsho%2014.JPG" width="400" /></a></div><p><br /></p><p><b> Marinate the mutton with all the mentioned ingredients under 'Marination' overnight or for minimum 4 hours. </b></p><p><b> Heat oil and ghee in a kadai / pan. Fry the potatoes till light brown and keep aside. Temper with dry red chilies, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.</b></p><p><b> Now add the ginger paste and asafoetida mixed with 1/4 cup water. Sauté till the raw smell disappears.</b></p><p><b> Then add the marinated mutton and cook on a low flame till the oil separates. Add 1 cup water, fried potatoes and the slit green chilies.</b></p><p><b> Pressure cook for one whistle on high flame. Then simmer for 12-15 minutes on a low flame. </b><b>Then enjoy with hot steamed rice. </b></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8cyGpujcQoKCvMwAoMhi-11mHPHakUS_GHU2vkEfoFZFTaxDf4UCcUq0kd-vefsIac7KWY11aa1H5r24XrdNDiJ4UfrLyu0R619XhzQQDMIYhurxCKGX3dITgs6bYQ1MQoaLDVNuAaWqi6AJdtGvKDRYoq6tU_HhBB2UDg5kAgVabB8NgSibUiRKP_s/s3024/Niramish%20Mangsho%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8cyGpujcQoKCvMwAoMhi-11mHPHakUS_GHU2vkEfoFZFTaxDf4UCcUq0kd-vefsIac7KWY11aa1H5r24XrdNDiJ4UfrLyu0R619XhzQQDMIYhurxCKGX3dITgs6bYQ1MQoaLDVNuAaWqi6AJdtGvKDRYoq6tU_HhBB2UDg5kAgVabB8NgSibUiRKP_s/w400-h400/Niramish%20Mangsho%201.JPG" width="400" /></a></div><p> <b> Take 400 gms. mutton with bones, curry cut.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0xHc6P7gt8xj2SSVE1yVbvTT82jjPV-L8brpBWu1hMH1nhIBXIdGqH3qvUIQsUZQGiORX2gP1SClDI5GSjIKXzOazghYvBjjO-y7_FNXxKEx6nW7nXsbESYJQ-OT8MgJmdDtWbtr2XF0s_M_xeuQsVT5NI3NqMtNkjbb0cImskXjX8vd09xoSnQGgpo/s3024/Niramish%20Mangsho%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0xHc6P7gt8xj2SSVE1yVbvTT82jjPV-L8brpBWu1hMH1nhIBXIdGqH3qvUIQsUZQGiORX2gP1SClDI5GSjIKXzOazghYvBjjO-y7_FNXxKEx6nW7nXsbESYJQ-OT8MgJmdDtWbtr2XF0s_M_xeuQsVT5NI3NqMtNkjbb0cImskXjX8vd09xoSnQGgpo/w400-h400/Niramish%20Mangsho%202.JPG" width="400" /></a></div><p><b> Add all the mentioned ingredients under 'Marination'.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGOC5lwXaqBf8w1lzRmpKzIqI0giX63YCFoo_6N21j8fn1EQV6xpy2U8xiTf5B99Cc0SEgNjNxznYvnL4vRgtogjiDV07yECN-_HobTWGBHRRTwJdXhf7h_5hSdiyBbXuNlh3wEjamCGKWTlEufATiUDskufEAu_ZBgaxT0RxWC9P3vMm5N31xHgpR30/s3024/Niramish%20Mangsho%203.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGOC5lwXaqBf8w1lzRmpKzIqI0giX63YCFoo_6N21j8fn1EQV6xpy2U8xiTf5B99Cc0SEgNjNxznYvnL4vRgtogjiDV07yECN-_HobTWGBHRRTwJdXhf7h_5hSdiyBbXuNlh3wEjamCGKWTlEufATiUDskufEAu_ZBgaxT0RxWC9P3vMm5N31xHgpR30/w400-h400/Niramish%20Mangsho%203.JPG" width="400" /></a></div><p></p><b> Mix well and marinate overnight or for minimum 4 hours. </b><div><b><br /></b><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0as5F3n-O0HKFr9-W-3GF_129lkta6x22QPKjehxiawYpMMjCYzi93kMapQSSMGUgRGb-7HRfmQq-zPMap3AdB8YoUARuKjmaZc9xqqTtoWQwsdY20pv8k-XUHa5ui7DNZLb1UYofIxlrvXB5PzYX9l7g2La4tyWDgkeSc5yp_GpSOBZwaiTJ0q3AFT0/s3024/Niramish%20Mangsho%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0as5F3n-O0HKFr9-W-3GF_129lkta6x22QPKjehxiawYpMMjCYzi93kMapQSSMGUgRGb-7HRfmQq-zPMap3AdB8YoUARuKjmaZc9xqqTtoWQwsdY20pv8k-XUHa5ui7DNZLb1UYofIxlrvXB5PzYX9l7g2La4tyWDgkeSc5yp_GpSOBZwaiTJ0q3AFT0/w400-h400/Niramish%20Mangsho%204.JPG" width="400" /></a></div><p><b> Heat oil & ghee in a kadai / pan. Fry the potatoes till light brown.</b><b> </b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYhWTbjqj9zaqLMUNRmYRyInJRgk7GBSOXv8Cmw7K0cZAGGhz6PLVpkDAJKDbmByJ3rj4gVFu6S9NhVHQjzmGlzJ7T8YvXzP7442n4mQSP9iYF4uQYrJ9L7EEeSbio3dGyK34URyOv1W4b8Qms7eYaRVKnuypd5kKY6Q2aFD3W5rOBfrPCoZGPO8H_t4/s3024/Niramish%20Mangsho%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYhWTbjqj9zaqLMUNRmYRyInJRgk7GBSOXv8Cmw7K0cZAGGhz6PLVpkDAJKDbmByJ3rj4gVFu6S9NhVHQjzmGlzJ7T8YvXzP7442n4mQSP9iYF4uQYrJ9L7EEeSbio3dGyK34URyOv1W4b8Qms7eYaRVKnuypd5kKY6Q2aFD3W5rOBfrPCoZGPO8H_t4/w400-h400/Niramish%20Mangsho%205.JPG" width="400" /></a></div><p><b> Temper with dry red chilies, bay leaves, cinnamon, cardamoms & cloves.</b></p><p><b> Sauté for a few seconds.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWF5psJI7iiVsBaZ0TsaonPU7OsPX96MDfyGBu_5_oYdNlY7jlHr0dYZoInzH1V4rxC-mlNkYUcqChidTUEyBwRmybG4q3EnZSsSU2ETedO2rQuF_V-8FfJ1ulkaHsLW48vNY42nMlE-dDNe5OgGASLkMsZS0S4dQtBKCOgb-0TmGgZH3UX7pM9xC2Ok/s3024/Niramish%20Mangsho%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWF5psJI7iiVsBaZ0TsaonPU7OsPX96MDfyGBu_5_oYdNlY7jlHr0dYZoInzH1V4rxC-mlNkYUcqChidTUEyBwRmybG4q3EnZSsSU2ETedO2rQuF_V-8FfJ1ulkaHsLW48vNY42nMlE-dDNe5OgGASLkMsZS0S4dQtBKCOgb-0TmGgZH3UX7pM9xC2Ok/w400-h400/Niramish%20Mangsho%206.JPG" width="400" /></a></div><p><b> Add the ginger paste & asafoetida mixed with 1/4 cup water. Sauté till </b></p><p><b> the raw smell disappears.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjA9gNqecmNUx-1oJ6kEoqdl-Ws8byeaf2CMY_fx_wz5VQUDm2GKSImp_x-cC7EWjqDmSAkXizgv-wrMm8IkzsHLItAhjysefpQj9s5BxpbhJeorv4VtGG_Noou0Uo4yZIkYZqQJmn2zfeasvglb0uACmdOlFu7TOBTkO67OofHElf7Iak3xuRnYS3t0/s3024/Niramish%20Mangsho%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjA9gNqecmNUx-1oJ6kEoqdl-Ws8byeaf2CMY_fx_wz5VQUDm2GKSImp_x-cC7EWjqDmSAkXizgv-wrMm8IkzsHLItAhjysefpQj9s5BxpbhJeorv4VtGG_Noou0Uo4yZIkYZqQJmn2zfeasvglb0uACmdOlFu7TOBTkO67OofHElf7Iak3xuRnYS3t0/w400-h400/Niramish%20Mangsho%207.JPG" width="400" /></a></div><p><b> Add the marinated mutton.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujGMCnu3-JA04-hRtPDtTbikw_HvvW-o_V02EtmpINSsxeoJ3bZK7yNTRrV9emu7NVqU80RWYQ0XYS7hYJMY7jJcX5Pk9Ay0_Yp6J5UIANl5SYdp5ce1sn_9i3INyKdv_p-w4xBZw3H6bYPO73iKUyHEpftRxPLsd2DSOuNo8WSlkkXqEpiykU5Si00w/s3024/Niramish%20Mangsho%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujGMCnu3-JA04-hRtPDtTbikw_HvvW-o_V02EtmpINSsxeoJ3bZK7yNTRrV9emu7NVqU80RWYQ0XYS7hYJMY7jJcX5Pk9Ay0_Yp6J5UIANl5SYdp5ce1sn_9i3INyKdv_p-w4xBZw3H6bYPO73iKUyHEpftRxPLsd2DSOuNo8WSlkkXqEpiykU5Si00w/w400-h400/Niramish%20Mangsho%208.JPG" width="400" /></a></div><p><b> Cook on a low flame till the oil separates.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOmBAE6p8xDRol3hdQrMel3j9oCmKVXJPnJIg2DEQiX6xkKnlurWkyJ8FPfWp5KDds48cPYy4yDeETxPLLkJTCzTFMKGVTdF0evIEUfuxEaBiH8XA31kSh4aPlpg0651tmKrS24yHjq7xbPoUAnJTEK8DtkUB8UssN3aKLbzisNZTOLWhOqvEJkX-9LM/s3024/Niramish%20Mangsho%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOmBAE6p8xDRol3hdQrMel3j9oCmKVXJPnJIg2DEQiX6xkKnlurWkyJ8FPfWp5KDds48cPYy4yDeETxPLLkJTCzTFMKGVTdF0evIEUfuxEaBiH8XA31kSh4aPlpg0651tmKrS24yHjq7xbPoUAnJTEK8DtkUB8UssN3aKLbzisNZTOLWhOqvEJkX-9LM/w400-h400/Niramish%20Mangsho%209.JPG" width="400" /></a></div><p><b> Add 1 cup water, fried potatoes and the slit green chilies.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGZTp0bTN3AGzn26T8jdmdqorccfhmRfc0PxUGOGTPhueQeod-DofKco2_PYNkBMzh7Zg1T6LV9gJGyi7VmPxBevcjS6BQ1ytHWmwJEhYnHCEGCAwMYCgaT2ERBBFLD3s05uFK7MhH6zxhBaugrbKCjDvUfzy7fVXH7Jr4wqF3HW95EhnhaaL2FCfsvk/s3024/Niramish%20Mangsho%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGZTp0bTN3AGzn26T8jdmdqorccfhmRfc0PxUGOGTPhueQeod-DofKco2_PYNkBMzh7Zg1T6LV9gJGyi7VmPxBevcjS6BQ1ytHWmwJEhYnHCEGCAwMYCgaT2ERBBFLD3s05uFK7MhH6zxhBaugrbKCjDvUfzy7fVXH7Jr4wqF3HW95EhnhaaL2FCfsvk/w400-h400/Niramish%20Mangsho%2010.JPG" width="400" /></a></div><p></p><p><b> Pressure cook for one whistle on high flame. Then simmer for 12-15 </b></p><p><b> minutes on a low flame. </b></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQIQJlskQbGYAy2RjwBtJOKNuGm9xwDSyzef_tP192FAkT-YjJ5o1EfxExvxLfoWV1heF_a3wc8FQq0CPKNi0nEsGBBgTCbibXvPSnI2ULNbfRRunt-sBhdy6G3YphOz-QVz_3_Z5E1Hrb0YJ6g2ThHWp3O57nP-8p-RaJjdI6lqdLIYLpo86zPA6jm0/s4032/Niramish%20Mangsho%2015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQIQJlskQbGYAy2RjwBtJOKNuGm9xwDSyzef_tP192FAkT-YjJ5o1EfxExvxLfoWV1heF_a3wc8FQq0CPKNi0nEsGBBgTCbibXvPSnI2ULNbfRRunt-sBhdy6G3YphOz-QVz_3_Z5E1Hrb0YJ6g2ThHWp3O57nP-8p-RaJjdI6lqdLIYLpo86zPA6jm0/w400-h300/Niramish%20Mangsho%2015.JPG" width="400" /></a></div><p><b> Enjoy with hot steamed rice. </b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJbu1RMxSTmqssVhixr3N9UgaQboWSAWjF4wefTMUhK1XlKt17o8dV4efE96P93auwafVTiCs_A8z9EbdjDUSbZhwMta0voGkl2JHsCxm-3WTUnDutfNeZHivOmLYbJZN3RrfFftbnlvWnpokskNJM1SHCEn6VOT4WChVVfNxXDGXXpuZPWtzl4CLqd0/s4032/Niramish%20Mangsho%2013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJbu1RMxSTmqssVhixr3N9UgaQboWSAWjF4wefTMUhK1XlKt17o8dV4efE96P93auwafVTiCs_A8z9EbdjDUSbZhwMta0voGkl2JHsCxm-3WTUnDutfNeZHivOmLYbJZN3RrfFftbnlvWnpokskNJM1SHCEn6VOT4WChVVfNxXDGXXpuZPWtzl4CLqd0/w480-h640/Niramish%20Mangsho%2013.JPG" width="480" /></a></div><br /><b><br /></b><p></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p></div>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-18663244155266332442023-11-11T04:16:00.010-08:002023-11-11T08:12:05.994-08:00Choddo Shaag / Shaak (Kali Puja (Diwali) special Recipe - Bong style)<p> </p><p> <b> This is a traditional Bong style leafy greens stir fry typically prepared on 'Bhoot Chaturdoshi' or 'Choti Diwali' to honor our ancestors. It is almost similar to Halloween and falls one day before Kali Puja (Diwali). 'Choddo' means 14 and 'Shaag' means leafy vegetables. So this particular dish is prepared with an array of assorted greens on the 14th day of the waning moon in the month of Kartik. </b></p><p><b> Choddo Shaag is generally relished with hot steamed rice for lunch. This ritual is then followed by lighting 'Choddo Prodeep' or 14 diyas in the evening, signifying 14 generations and to ward off evil spirits. This simple dish is just amazing and worth a try. So check out the step by step pictorial recipe to prepare this classic Bong dish. </b></p><p><b><br /></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZK9rR7mUmKp2oFz2E1bCt4y_1OS6SzNtPvLm1KnPw1CcdPriKJgzVXOQQM4QRS2mDyzfCP4_CPiOmpfitV4nXLI_Ff1cGSnQyrFW4gopPe_Fu1HhZvHS2-UBlcuZ6t175ANWgZQ4SDFJHQSzrLpN_MQhOudB0j_aoQ3VqodEDyRZ2ajL_Jm9ttqEoZnU/s4032/Choddo%20Shaag%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZK9rR7mUmKp2oFz2E1bCt4y_1OS6SzNtPvLm1KnPw1CcdPriKJgzVXOQQM4QRS2mDyzfCP4_CPiOmpfitV4nXLI_Ff1cGSnQyrFW4gopPe_Fu1HhZvHS2-UBlcuZ6t175ANWgZQ4SDFJHQSzrLpN_MQhOudB0j_aoQ3VqodEDyRZ2ajL_Jm9ttqEoZnU/w480-h640/Choddo%20Shaag%208.JPG" width="480" /></a></div><p><br /></p><p><b> Green leafy veggies have great nutritional benefits and is consumed on this day. It is believed it is to boost our immunity. Similarly lighting 14 diyas is considered to ward off evil spirits. Hence this Choddo Shaag is consumed to ensure the family is healthy and protected throughout the year.</b></p><p><b> Although Choddo Shaag was prepared at my in-laws place, but this is my first try at making it. </b><b>I could not stick to the traditionally used greens as they are not available where I live. So had to make do with whatever was available. </b></p><p><b> </b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjA2wxGDOtUuHdEsmoejPQcSqQHhGfknlbsRi9fGY2ZAxI_-01gpL4nbWOKkSfPNj8Ajqqcbf_jIvH_uVbWzAx-y6FSaHmlaassXb8T-HYu_gwfSmCOKkCEbD8QrLc6o4OyVHjVe_C4-_47ln5T-ro-AfhoDeSw3-So7SjTq6vgWoW54FlUVChDehEkQ8/s4032/Choddo%20Shaag%2013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjA2wxGDOtUuHdEsmoejPQcSqQHhGfknlbsRi9fGY2ZAxI_-01gpL4nbWOKkSfPNj8Ajqqcbf_jIvH_uVbWzAx-y6FSaHmlaassXb8T-HYu_gwfSmCOKkCEbD8QrLc6o4OyVHjVe_C4-_47ln5T-ro-AfhoDeSw3-So7SjTq6vgWoW54FlUVChDehEkQ8/w400-h300/Choddo%20Shaag%2013.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;"><br /></div><div class="separator" style="clear: both; text-align: center;"><p><b> So i</b><b>n this recipe the 14 types of assorted greens that I have used are Spinach, Bok Choy, Spring onion, Pui Shaag (Malabar Spinach), Mustard greens, parsley, coriander leaves, mint leaves, Kolmi Shaag (Water Spinach), Dill Leaves, Radish Leaves, Fenugreek Leaves, Pumpkin Leaves & Lal Shaag (Red Spinach).</b></p><p><b> However, it was quite fun foraging for the greens as I kept hopping from one super market to the other in search of them.</b></p><p><br /></p></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU688eFDazKqgNg73xPzyNqW0UTEvOx5ue1Ebty3HPtV0Xm53-Hw7eVaCY2OpGn0oailf-VZhm2HBoi_kA5HwRNb54keOreoUgToAEXO8tBs3lyYWMStrbLgox9ogvLJt2fD6hvDdcAtInsv0jBRjCNc11rbO959gveehSbO2v34tBuTTp_tnj10hLTig/s4032/Choddo%20Shaag%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU688eFDazKqgNg73xPzyNqW0UTEvOx5ue1Ebty3HPtV0Xm53-Hw7eVaCY2OpGn0oailf-VZhm2HBoi_kA5HwRNb54keOreoUgToAEXO8tBs3lyYWMStrbLgox9ogvLJt2fD6hvDdcAtInsv0jBRjCNc11rbO959gveehSbO2v34tBuTTp_tnj10hLTig/w480-h640/Choddo%20Shaag%209.JPG" width="480" /></a></div><div><br /></div><div><br /></div><div><ul><li><b>3 cups of 14 types of assorted greens, washed well, rinsed & chopped</b></li><li><b>2 tbsp. mustard oil</b></li><li><b>8-10 bori / mangodi / dried lentil dumplings</b></li><li><b>1/2 tsp. nigella seeds</b></li><li><b>2-3 dry red chilies</b></li><li><b>5-6 garlic cloves, chopped</b></li><li><b>2 green chilies, slit</b></li><li><b>salt to taste</b></li><li><b>1/2 tsp. turmeric powder</b></li></ul></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJpOHVJJtIQyF9C66JNsa1kYGTj717Mf5P9rM66suqougPgcovAb8U8BBUeOn1hZLW_NgSwPTYtP8fH0zhb3-0_WemDH2ffIBsPFiWOXxq-1WRCLdLSS72Mq03asmDVCjuryKAYfGLBlcKuxBuThi8RQQb_p3vgVbVUpEbse52_EONcwxCTZ772wQjoQ/s4032/Choddo%20Shaag%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJpOHVJJtIQyF9C66JNsa1kYGTj717Mf5P9rM66suqougPgcovAb8U8BBUeOn1hZLW_NgSwPTYtP8fH0zhb3-0_WemDH2ffIBsPFiWOXxq-1WRCLdLSS72Mq03asmDVCjuryKAYfGLBlcKuxBuThi8RQQb_p3vgVbVUpEbse52_EONcwxCTZ772wQjoQ/w400-h300/Choddo%20Shaag%2011.JPG" width="400" /></a></div><br /></div><div><br /></div><div><b><br /></b></div><div><b> Heat oil in a pan / kadai and lightly fry the bori till light brown. Keep aside to cool. Then crush them slightly.</b></div><div><b><br /></b></div><div><b> Temper the same oil with dry red chilies and nigella seeds. Sauté for a few seconds. </b></div><div><b><br /></b></div><div><b> Then add the garlic and green chilies. Sauté till light brown. </b></div><div><b><br /></b></div><div><b> Now add the chopped greens, salt and turmeric powder. Mix everything well and cook, covered on a low to medium flame till the moisture has evaporated and it is nicely fried. Keep stirring at intervals. </b></div><div><b><br /></b></div><div><b> When done, switch off the flame and garnish with the crushed bori and mustard oil. Keep it covered for 5 minutes.</b></div><div><b><br /></b></div><div><b> Then serve this amazing Choddo Shaag with hot steamed rice. </b></div><div><b><br /></b></div><div><br /></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FZT4rY4VTRXXx8dLzrrUlOB1U4zpjFMCDVSlbKFoel07d79Ohi_oTv5hP4FiACrACLj8gZsiacTkGZwpdo0jb0xWfH6_9MuhBB3LRHzK0iDx2awlMk9BUc_mnljcd_dpeOsmzHzUPQY_BYZPgrVrUo29YQigRTYObQvdTpwaSTVGP3t39dgY6Jlh32g/s3024/Choddo%20Shaag%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FZT4rY4VTRXXx8dLzrrUlOB1U4zpjFMCDVSlbKFoel07d79Ohi_oTv5hP4FiACrACLj8gZsiacTkGZwpdo0jb0xWfH6_9MuhBB3LRHzK0iDx2awlMk9BUc_mnljcd_dpeOsmzHzUPQY_BYZPgrVrUo29YQigRTYObQvdTpwaSTVGP3t39dgY6Jlh32g/w400-h400/Choddo%20Shaag%201.JPG" width="400" /></a></div><br /></div><div> <b> The chopped greens.</b></div><div><br /></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyCL-kKoLnNcAhPXKK47SIvbxCe6FF3f2i3qAi8IsRMMq4b88sXORQtl3zYAZ01WSVFAJgw_ROW4YlSWAh0VDGyeNnBjSDTLFyqvqa2WMpeAGLGm3wr-7xUauolZoxRJLZxrfrEtpJ9HPrWGGw6Y2Y_DdR5ZK0Cwiy9zCpnYVRQ38Pwy_VyQjRB_jIdo/s3024/Choddo%20Shaag%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyCL-kKoLnNcAhPXKK47SIvbxCe6FF3f2i3qAi8IsRMMq4b88sXORQtl3zYAZ01WSVFAJgw_ROW4YlSWAh0VDGyeNnBjSDTLFyqvqa2WMpeAGLGm3wr-7xUauolZoxRJLZxrfrEtpJ9HPrWGGw6Y2Y_DdR5ZK0Cwiy9zCpnYVRQ38Pwy_VyQjRB_jIdo/w400-h400/Choddo%20Shaag%202.JPG" width="400" /></a></div><div><br /></div><div><b> Heat oil & lightly fry the bori till light brown. Keep aside to cool. Then </b></div><div><b> crush them slightly.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJ7YGcYltky32MEOEcLvNPOhERrKSqeQbcJvJL_eihJ_ao_120JgJfAlrQuCOdbGKVPtqBh32dX1lZDWpm-DMwU95CDJdbhjnseTDwks72qtOUxrywU2LKKLWarQIdjjR4cwqJTUjFTKzViMXNQ1iyMLnRgbu34nAhaK1xPOYIqILaEpLMgpMwB9OR48/s3024/Choddo%20Shaag%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJ7YGcYltky32MEOEcLvNPOhERrKSqeQbcJvJL_eihJ_ao_120JgJfAlrQuCOdbGKVPtqBh32dX1lZDWpm-DMwU95CDJdbhjnseTDwks72qtOUxrywU2LKKLWarQIdjjR4cwqJTUjFTKzViMXNQ1iyMLnRgbu34nAhaK1xPOYIqILaEpLMgpMwB9OR48/w400-h400/Choddo%20Shaag%203.JPG" width="400" /></a></div><div><br /></div><div><b> Temper the same oil with dry red chilies & nigella seeds. Sauté for a </b></div><div><b> few seconds. </b></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2RdMlZrX62ftyizBp-VC11KuuCnWWcLvQOBqWYPWnrVVt_-ZLaC0XYr6cC7SOhQiFrHorVSAlxfXX7DMjG-otNITh7XIyS2nLmiJ3Wmq6eXpy41y-QRImop7KLOnMHD5qhOU68qtvYBV2rltM2Nt7Obg9mWOD9inxvht7A4391F2mb4wZ2H5WRmX6Og/s3024/Choddo%20Shaag%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2RdMlZrX62ftyizBp-VC11KuuCnWWcLvQOBqWYPWnrVVt_-ZLaC0XYr6cC7SOhQiFrHorVSAlxfXX7DMjG-otNITh7XIyS2nLmiJ3Wmq6eXpy41y-QRImop7KLOnMHD5qhOU68qtvYBV2rltM2Nt7Obg9mWOD9inxvht7A4391F2mb4wZ2H5WRmX6Og/w400-h400/Choddo%20Shaag%204.JPG" width="400" /></a></div><div><br /></div><div><b> Then add the garlic & green chilies. Sauté till light brown. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVExFikoY8_9u6nOlowKg1iAtPk7_EcDCrnbumX27tlJ9xYr3j6GQrLlB5W_dfSx8J2V9_vwmKIgxHsZmlPVXBDZEQErlqwd6Qw87vq1xPTvtmLmqxSekY61e8lRGoneHocE-2-U1W45o0Xf7NEwQ4rnNdGjY4US0D__vyteeQza-5KPIgIlSNvfQeuw/s3024/Choddo%20Shaag%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVExFikoY8_9u6nOlowKg1iAtPk7_EcDCrnbumX27tlJ9xYr3j6GQrLlB5W_dfSx8J2V9_vwmKIgxHsZmlPVXBDZEQErlqwd6Qw87vq1xPTvtmLmqxSekY61e8lRGoneHocE-2-U1W45o0Xf7NEwQ4rnNdGjY4US0D__vyteeQza-5KPIgIlSNvfQeuw/w400-h400/Choddo%20Shaag%205.JPG" width="400" /></a></div><div><br /></div><div><b> Add the chopped greens, salt & turmeric powder. Mix well & cook, </b></div><div><b> covered</b><b> on a low to medium flame till it is nicely fried. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRse4lLuxMUkW9g0VoZJjX29n5fO9reelsEQS0S5OBce8A5W7pLrIshEle-JWrBju5nT0v7-Lth7V7H2pmtvzZGh2qkV3mXYoNG4p4LE1VIK3E8tNzMKBDRSfm1DTwiQEXqyxroqMZQrKFNLPU98N_LlpHhrmJbSQhZjkYJ9Z6XHh07Jhwa918tzIyUzI/s3024/Choddo%20Shaag%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRse4lLuxMUkW9g0VoZJjX29n5fO9reelsEQS0S5OBce8A5W7pLrIshEle-JWrBju5nT0v7-Lth7V7H2pmtvzZGh2qkV3mXYoNG4p4LE1VIK3E8tNzMKBDRSfm1DTwiQEXqyxroqMZQrKFNLPU98N_LlpHhrmJbSQhZjkYJ9Z6XHh07Jhwa918tzIyUzI/w400-h400/Choddo%20Shaag%206.JPG" width="400" /></a></div><div><br /></div><div><b> When done, garnish with the crushed bori ....</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDz8HgCbNt06a805Bk-WmGZRXoRto0DduxmJx6zWL4BPeQfREAh75UroIECjnjGFIRV3RO1hzK0ssRMoMmjOjo28fX-AZ4eNesvNyV6SU3rnc9AarAp3k5v0OBE5rEqpl6o_sl1s8LkLkMZRmE1IjK9I-cfp8mcHTOcqtvWRjPhYn_N999QveTQkgf1Y/s3024/Choddo%20Shaag%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDz8HgCbNt06a805Bk-WmGZRXoRto0DduxmJx6zWL4BPeQfREAh75UroIECjnjGFIRV3RO1hzK0ssRMoMmjOjo28fX-AZ4eNesvNyV6SU3rnc9AarAp3k5v0OBE5rEqpl6o_sl1s8LkLkMZRmE1IjK9I-cfp8mcHTOcqtvWRjPhYn_N999QveTQkgf1Y/w400-h400/Choddo%20Shaag%207.JPG" width="400" /></a></div><br /><b> and mustard oil. Keep it covered for 5 minutes.</b></div><div><br /></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVRGGEDoOmZPt-tBG2jdBPHe6hz9zjq99Sq9BX2uViKw4K2eiWoEi4FUeJQXCRJR8eH33ra9trMy0gc_7FDIm_jTAIuL2nUw5u0OjRImGAYG0aUBHElsYGkv4QrduoPhZp50jlmZGj1djokhyMVESFJDVWg0Kakt9qqLzUX_wOFYCpc6y0zL_Z6XLxls/s4032/Choddo%20Shaag%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVRGGEDoOmZPt-tBG2jdBPHe6hz9zjq99Sq9BX2uViKw4K2eiWoEi4FUeJQXCRJR8eH33ra9trMy0gc_7FDIm_jTAIuL2nUw5u0OjRImGAYG0aUBHElsYGkv4QrduoPhZp50jlmZGj1djokhyMVESFJDVWg0Kakt9qqLzUX_wOFYCpc6y0zL_Z6XLxls/w400-h300/Choddo%20Shaag%2012.JPG" width="400" /></a></div><div><br /></div><div><b> Then serve this amazing Choddo Shaag with hot steamed rice. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdF4WJ0kUS7napoaqBWKDX0VaTBu3_JTcVDvPUVePyfKBzUGmD4CC-v7-cTNdjWAVJQCdVv95n9j1IRBEBvvN745NDP9utM7evt6sKtcLq1ti3QMhNFtESuzgbeQ10UExOe8z2-9u3aaxpWNIEMzzCGtL__9J79WRZwr-5hG-pPEBLrmoFLE_Jcjoq98/s4032/Choddo%20Shaag%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdF4WJ0kUS7napoaqBWKDX0VaTBu3_JTcVDvPUVePyfKBzUGmD4CC-v7-cTNdjWAVJQCdVv95n9j1IRBEBvvN745NDP9utM7evt6sKtcLq1ti3QMhNFtESuzgbeQ10UExOe8z2-9u3aaxpWNIEMzzCGtL__9J79WRZwr-5hG-pPEBLrmoFLE_Jcjoq98/w480-h640/Choddo%20Shaag%2010.JPG" width="480" /></a></div><br /><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><div><b> </b></div></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><p></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-74905627547345636092023-11-09T10:12:00.008-08:002023-11-09T11:40:44.110-08:00Sheem Shorshe (Flat Beans in Mustard Sauce - Bong style)<p> </p><p><b> This is a typical Bengali style Flat Beans curry, cooked in a mustard sauce. It is a traditional homemade style side dish that is best relished with hot steamed rice. It can also be had with chapattis. </b><b>Serve this Yummy curry garnished with coriander leaves and fresh grated coconut. For some extra kick, you may drizzle a tsp. of mustard oil to the end product. So check out the step by step pictorial recipe to prepare this classic Bong delicacy.</b><br /><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPmxkHqs2EA4qURsCUXw4cpTMayaiZC8VxFV168re40zlLwOL3d1DhP9ECDP35lv_VsFwNrm5Jc4hbaaY4VN3KP6BY9iD01OKuOmrJJkk1byt1XdMYMS0d5LDruQ-soIjo0YRbRCxAiNKqhjG68xO2fn3v692hiq_nAsxat54XMDeFIeXhnhVkxfrYpq0/s4032/Sheem%20Shorshe%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPmxkHqs2EA4qURsCUXw4cpTMayaiZC8VxFV168re40zlLwOL3d1DhP9ECDP35lv_VsFwNrm5Jc4hbaaY4VN3KP6BY9iD01OKuOmrJJkk1byt1XdMYMS0d5LDruQ-soIjo0YRbRCxAiNKqhjG68xO2fn3v692hiq_nAsxat54XMDeFIeXhnhVkxfrYpq0/w480-h640/Sheem%20Shorshe%206.JPG" width="480" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><b> I kept the Flat beans whole as I love it that way. However, you can chop them into 2-3 pieces if you wish. </b></div><div><b><br /></b></div><div><b> Mustard paste can always be substituted with kasundi if desired. It gives a nice flavor to the dish. Besides, some grated raw mango added to it takes this simple curry into a next level.</b></div><div><b><br /></b></div><div><b> For a pure vegetarian version, just skip the onion and garlic. Instead, some chopped tomatoes can be added. It just tastes yummy. All potato lovers, you can add one or two julienned potatoes to the dish for some variation. </b></div><div><b><br /></b></div><div><b> Another tip I would like to give here is, some poppy seeds can also be ground along with mustard seeds for a creamier texture and an amazing flavour. So All the best !!!!!</b></div><div><b><br /></b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllzs_NeJuOLR3O-WIGZPzgbBHOpVMKpgP2MBbQPTBMRl08NdizksSUUfene9Vb80jtiYyT6Mr6NnVyZUXRjUx8VvYNJSOqICH29e4rzGUIp4yjXZGlkWkhkpFTEdgdFlz0WdRDRWTcXJ4eeeKaXMNXsI4tAbE-MRrR_do_seIVihuoOl3pT9Sof2Oi14/s4032/Sheem%20Shorshe%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllzs_NeJuOLR3O-WIGZPzgbBHOpVMKpgP2MBbQPTBMRl08NdizksSUUfene9Vb80jtiYyT6Mr6NnVyZUXRjUx8VvYNJSOqICH29e4rzGUIp4yjXZGlkWkhkpFTEdgdFlz0WdRDRWTcXJ4eeeKaXMNXsI4tAbE-MRrR_do_seIVihuoOl3pT9Sof2Oi14/w400-h300/Sheem%20Shorshe%2011.JPG" width="400" /></a></div><p><br /></p><ul><li><b>300-400 gms. Flat Beans, string them and trim both ends</b></li><li><b>2 tbsp. + 1 tsp. mustard oil</b></li><li><b>1/2 tsp. nigella seeds</b></li><li><b>3 green chilies, slit</b></li><li><b>1 tsp. garlic, chopped</b></li><li><b>1 onion, chopped</b></li><li><b>salt to taste</b></li><li><b>1/2 tsp. turmeric powder</b></li><li><b>2 tbsp. mustard seeds, soaked for 10 minutes</b></li><li><b>2 tbsp. fresh grated coconut</b></li><li><b>2 tbsp. coriander leaves, chopped</b></li><li><b>green chilies, fresh grated coconut and coriander leaves to garnish</b></li></ul><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBN1pMpXR4IcZodgjGW8YHodlfnShC1cbWumFCiWdHLcLR2tHx7_w4vnLApq5amhh-JM9ddNKZxX0OMss9K4Qz8qCZmxirwqHBq446INdBngv5bwqcTm4e00buI5IiwDyexR7T1RL4GKymb0CCoVALxj5OrFv_xUfP3YBdXZZL0l4EWITCsv0-ay5WLp0/s4032/Sheem%20Shorshe%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBN1pMpXR4IcZodgjGW8YHodlfnShC1cbWumFCiWdHLcLR2tHx7_w4vnLApq5amhh-JM9ddNKZxX0OMss9K4Qz8qCZmxirwqHBq446INdBngv5bwqcTm4e00buI5IiwDyexR7T1RL4GKymb0CCoVALxj5OrFv_xUfP3YBdXZZL0l4EWITCsv0-ay5WLp0/w480-h640/Sheem%20Shorshe%207.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVMHCO01_5K51akmbB6o4ius8KKs3qL0WKf1NPeWInUs02zzs-kScHj_tGvEPC_qjXq1Fhkep3FtYynKQ21emM9922Abt06XlQRDB0j2OMe7lX-z4QZaMxvMM0x2UIDpfbKIAI1LCWFnCPzcZcnpnuJNfuYPO7VZRj0qqtU-XL7U_OPgHvPP7cu68a_0/s4032/Sheem%20Shorshe%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVMHCO01_5K51akmbB6o4ius8KKs3qL0WKf1NPeWInUs02zzs-kScHj_tGvEPC_qjXq1Fhkep3FtYynKQ21emM9922Abt06XlQRDB0j2OMe7lX-z4QZaMxvMM0x2UIDpfbKIAI1LCWFnCPzcZcnpnuJNfuYPO7VZRj0qqtU-XL7U_OPgHvPP7cu68a_0/w400-h300/Sheem%20Shorshe%209.JPG" width="400" /></a></div><p><br /></p><p><b> Grind the mustard seeds with a green chili, a tsp. of oil and a pinch of salt to a fine paste. Keep aside. </b></p><p><b> Heat oil in a pan and temper with nigella seeds and remaining green chilies. Sauté for a few seconds.</b></p><p><b> Then add the garlic and onion. Stir fry till translucent.</b><br /><b><br /></b><b> Now add the flat beans, salt to taste and turmeric powder. Mix well and cook, covered on a low flame till tender. Sprinkle some water and stir at intervals.</b><br /><b><br /> When done, add the mustard paste, fresh grated coconut and coriander leaves. Give it a mix and sauté for a minute. </b></p><p><b> Garnish with coconut, green chilies and coriander leaves. Serve as a side dish with either steamed rice or chapattis / roti.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAvxfuh1nq4XotJpB2qbV-SHo0xD_s4RhEC5eCLhxNeJaEGf7EXLr87esP4aAac-nw-NCvNhDjO61Y7ib6OzK3IoQI0yupW2krlhANR_SYMDSFBv_oZpk1zp-7liSanDUTIVgh1f76pGC024cNNJr6y8g1zus6rn46WRibOqEhKSeIhUi9Tbby2vnDsY/s3024/Sheem%20Shorshe%20!.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAvxfuh1nq4XotJpB2qbV-SHo0xD_s4RhEC5eCLhxNeJaEGf7EXLr87esP4aAac-nw-NCvNhDjO61Y7ib6OzK3IoQI0yupW2krlhANR_SYMDSFBv_oZpk1zp-7liSanDUTIVgh1f76pGC024cNNJr6y8g1zus6rn46WRibOqEhKSeIhUi9Tbby2vnDsY/w400-h400/Sheem%20Shorshe%20!.JPG" width="400" /></a></div><div><br /></div><div><b> </b><b>Flat Beans, string them and trim both ends.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVTE9Vtw7Dre2h9WeILw4lhaqBq9cX_2D01UnwnC-yln2BV8nRZVZlHCrOhYpNz15jtkeR2YWZz82Mj8a-2nETwXlmDPhmxn9Qgq4KFkA0MOEL3NNuS3uMLmmbVe_W4DXZg9MepU2-WdUtb6sBVmcE4PzmZb8tsarAVWRTvMHDaOVrhiYsQypWCMW0Qk/s3024/Sheem%20Shorshe%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVTE9Vtw7Dre2h9WeILw4lhaqBq9cX_2D01UnwnC-yln2BV8nRZVZlHCrOhYpNz15jtkeR2YWZz82Mj8a-2nETwXlmDPhmxn9Qgq4KFkA0MOEL3NNuS3uMLmmbVe_W4DXZg9MepU2-WdUtb6sBVmcE4PzmZb8tsarAVWRTvMHDaOVrhiYsQypWCMW0Qk/w400-h400/Sheem%20Shorshe%202.JPG" width="400" /></a></div><div><br /></div><div><b> Heat oil in a pan & temper with nigella seeds and green chilies. </b></div><div><b> Sauté for a few seconds.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7Q7agyJj-QsWoOA6WnkdFGPeab1jdLNhht1kdgvwujg65fFL67fpnNyK1ruSYptZdxhmUrHAuHqnlSl0R1tUb7A5jx9eEcJAsOY9Jf_leunXxGj7KVC5RK7Xb9n_syN99sHMgO_egg1QBXGb8_rCldHIUrrVWOZlK2RwyR46awKbsvRKBo6cZY2Em6s/s3024/Sheem%20Shorshe%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7Q7agyJj-QsWoOA6WnkdFGPeab1jdLNhht1kdgvwujg65fFL67fpnNyK1ruSYptZdxhmUrHAuHqnlSl0R1tUb7A5jx9eEcJAsOY9Jf_leunXxGj7KVC5RK7Xb9n_syN99sHMgO_egg1QBXGb8_rCldHIUrrVWOZlK2RwyR46awKbsvRKBo6cZY2Em6s/w400-h400/Sheem%20Shorshe%203.JPG" width="400" /></a></div><div><br /></div><div><b> Then add the garlic and onion. Stir fry till translucent.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaRFYe2homMxboXykI6UELKqY49N2EjIZl6klId8iN9z63Z_ld9WkHJB05Ap9uLZ-LEjz4tU0g3Gv8uUwFFWqgzMeRnTNqHnouZIi2KC7li5NyHHhMDNJor0IcHAyP2nXgHA6vlPzZEE_bHBQOAA93LwaSyK2fmVr2qN3XYpnVchnrywXZ_rHh8ps1sQ/s3024/Sheem%20Shorshe%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaRFYe2homMxboXykI6UELKqY49N2EjIZl6klId8iN9z63Z_ld9WkHJB05Ap9uLZ-LEjz4tU0g3Gv8uUwFFWqgzMeRnTNqHnouZIi2KC7li5NyHHhMDNJor0IcHAyP2nXgHA6vlPzZEE_bHBQOAA93LwaSyK2fmVr2qN3XYpnVchnrywXZ_rHh8ps1sQ/w400-h400/Sheem%20Shorshe%204.JPG" width="400" /></a></div><div><br /></div><div><b> Add the flat beans, salt & turmeric powder. Mix well & cook, covered on </b></div><div><b> a low flame till tender. Sprinkle some water and stir at intervals.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVF8kPYtQ5f1qgbbO1Ugift6AvHuyyoZS2hf_BYlg6MFCP_3Gm1NNtp_FsKyFtUyvdxWXVLQGmv6HE00H63MlANb55IL7auOqT_ellJk5d1XqhZumyTGVFyuqEAOYE5Ij74_KmoDrwVlglDf-_xhnZAIHTLz9mympJGzMx-3r1MHEJ2Ebagn1lZod3ANI/s3024/Sheem%20Shorshe%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVF8kPYtQ5f1qgbbO1Ugift6AvHuyyoZS2hf_BYlg6MFCP_3Gm1NNtp_FsKyFtUyvdxWXVLQGmv6HE00H63MlANb55IL7auOqT_ellJk5d1XqhZumyTGVFyuqEAOYE5Ij74_KmoDrwVlglDf-_xhnZAIHTLz9mympJGzMx-3r1MHEJ2Ebagn1lZod3ANI/w400-h400/Sheem%20Shorshe%205.JPG" width="400" /></a></div><div><br /></div><div><b> When done, add mustard paste, fresh grated coconut & coriander leaves. </b></div><div><b> Give it a mix and sauté for a minute. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkekJUGX5wWb4e97h3MbgLMKL8jSQ_hRnSe9j-ozIxMx82zRub1N6za7-8rpGw-pxGpfnz5cYxn48PXVhFJuRKTLqVrb9jyifVfuLZ-_vbaBDCsWkbYVeL04zrwRXTJXrhxiYK-1hIILe2-yNTFpUxzkvXm9seRwJDzdObpBd1nwqN2wD4bugWc14wS4E/s4032/Sheem%20Shorshe%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkekJUGX5wWb4e97h3MbgLMKL8jSQ_hRnSe9j-ozIxMx82zRub1N6za7-8rpGw-pxGpfnz5cYxn48PXVhFJuRKTLqVrb9jyifVfuLZ-_vbaBDCsWkbYVeL04zrwRXTJXrhxiYK-1hIILe2-yNTFpUxzkvXm9seRwJDzdObpBd1nwqN2wD4bugWc14wS4E/w400-h300/Sheem%20Shorshe%2010.JPG" width="400" /></a></div><div><b><br /></b></div><div><b> Garnish with coconut, green chilies & coriander leaves. Serve as a side</b></div><div><b> dish with either steamed rice or chapattis / roti.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzIdbAwpYksmfqn0bTAT6k92dXBYBA_FMiBq2Y9AO-BOyFFA8-kQ4KPsfLJJqOqU6e59TagJakfn1CpQVlZ6tOS5175q73w0RnRIiTkqCM2Y7FJxHd9JDM6nAed5sCFdBf_WugXeUpAbtgU4SdCLRy7HbWQIVjWTghebzp0ZoQkSHBBwHzMwx95JnM7I/s4032/Sheem%20Shorshe%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzIdbAwpYksmfqn0bTAT6k92dXBYBA_FMiBq2Y9AO-BOyFFA8-kQ4KPsfLJJqOqU6e59TagJakfn1CpQVlZ6tOS5175q73w0RnRIiTkqCM2Y7FJxHd9JDM6nAed5sCFdBf_WugXeUpAbtgU4SdCLRy7HbWQIVjWTghebzp0ZoQkSHBBwHzMwx95JnM7I/w480-h640/Sheem%20Shorshe%208.JPG" width="480" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-66434829803522455222023-11-03T08:59:00.001-07:002023-11-04T12:26:03.863-07:00Bhutte Ka Kees (Street Food from Indore)<p> <b> </b></p><p><b> Bhutte Ka Kees is a very popular street food from the city of Indore in Madhya Pradesh. The name literally translates to Grated Corn as the dish is prepared from tender sweet corn kernels that is grated and stir fried with few basic spices, herbs and milk. Hence it has sweet tangy and spicy flavors.</b></p><p><b> It is a perfect winter snack, best enjoyed, garnished with lime juice, coriander leaves and fresh coriander leaves. You can also relish it for breakfast. It is a very simple and an easy dish to prepare. This recipe is a pure vegetarian dish without any onion or garlic in it. So check out the step by step pictorial recipe to prepare this yummy and a wholesome dish. </b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kUADGGe5w4bW1qqNyDpOXVZee85me9nhmTQAxqHOEfCRSej2jFyGmSdsH5TIH9hdvTePTV0jPZigkkizaKhzd_86f0lSf5Tmr1KJlpu1rY50KEJlK_c5gdiQkQIyV-2SoaBtITRI6Hvzpz7AT_Exhiy6mw_AdoZ_ibWCJwlhMC0eo8lMdtKyOrIvO6c/s4032/Bhutte%20Ka%20Kees%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kUADGGe5w4bW1qqNyDpOXVZee85me9nhmTQAxqHOEfCRSej2jFyGmSdsH5TIH9hdvTePTV0jPZigkkizaKhzd_86f0lSf5Tmr1KJlpu1rY50KEJlK_c5gdiQkQIyV-2SoaBtITRI6Hvzpz7AT_Exhiy6mw_AdoZ_ibWCJwlhMC0eo8lMdtKyOrIvO6c/w480-h640/Bhutte%20Ka%20Kees%209.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuaBt7Sj7NzePcuZK_obuK0DAPhDlgNy2vNGuK-vJsyhLK4sPJDu8n3SF7qoXw1VUwAkn5dfyaK_YggE12iqwvLkmnfyg5Zu3X8nWsYaiVbkZCZGIj-LdqsgjMAvbebxMEGRKjShsKyaImsycN3MQbZzRnb9x7MQl0UNHdxs40KwSZOQvRx7NKxwbGVzI/s4032/Bhutte%20Ka%20Kees%2014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuaBt7Sj7NzePcuZK_obuK0DAPhDlgNy2vNGuK-vJsyhLK4sPJDu8n3SF7qoXw1VUwAkn5dfyaK_YggE12iqwvLkmnfyg5Zu3X8nWsYaiVbkZCZGIj-LdqsgjMAvbebxMEGRKjShsKyaImsycN3MQbZzRnb9x7MQl0UNHdxs40KwSZOQvRx7NKxwbGVzI/w400-h300/Bhutte%20Ka%20Kees%2014.JPG" width="400" /></a></div><p><br /></p><p></p><ul style="text-align: left;"><li><b>1 cup sweet corn, grated</b></li><li><b>2-3 tbsp. ghee</b></li><li><b>1 </b><b>tsp. cumin seeds</b></li><li><b>1/2 tsp. mustard seeds</b></li><li><b>pinch of asafoetida</b></li><li><b>1 tbsp. ginger, grated</b></li><li><b>2 green chilies, chopped</b></li><li><b>1/2 tsp. turmeric powder</b></li><li><b>1/2 tsp. red chili powder</b></li><li><b>1/2 cup milk </b></li><li><b>salt to taste</b></li><li><b>1 tsp. lime juice</b></li><li><b>2 tbsp. coriander leaves, chopped</b></li><li><b>1 tbsp. fresh coconut, grated</b></li></ul><p></p><p><b><br /></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIJVMcvcAXmC-x7riW0g9c5fBu25NCVpKNLBK3lbjI8lhreOF_0nSWkZB5wJJim4pg3WD4sju2ooot2DEXOkXVZyyaBZeSVIbDC44tmAC9vp8uyqTDldi46VsaR7Oq1ooKg1Vf6TRrx1Ee0hM0JhxByhvjaUct2bwZLvDzMT4iWplWXseiWQF2If6CUs/s4032/Bhutte%20Ka%20Kees%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIJVMcvcAXmC-x7riW0g9c5fBu25NCVpKNLBK3lbjI8lhreOF_0nSWkZB5wJJim4pg3WD4sju2ooot2DEXOkXVZyyaBZeSVIbDC44tmAC9vp8uyqTDldi46VsaR7Oq1ooKg1Vf6TRrx1Ee0hM0JhxByhvjaUct2bwZLvDzMT4iWplWXseiWQF2If6CUs/w480-h640/Bhutte%20Ka%20Kees%2010.JPG" width="480" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQerMZzho6ONvefKnD_UPEmOv_roxzxc0Tp5uBRV0OPcH7muDfFATny28ZDoLudRjFO624pzwbhSP2aFgaTorbvdA761IQzsL6q5IfM49JyTfy-twsGxwAtJgGKB_-_oXyCVe0Uk_qv5XP70IC4sptliVhTQwYiRj_kpnUK4eiRPTlYzTVThsfJXdfBg/s4032/Bhutte%20Ka%20Kees%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQerMZzho6ONvefKnD_UPEmOv_roxzxc0Tp5uBRV0OPcH7muDfFATny28ZDoLudRjFO624pzwbhSP2aFgaTorbvdA761IQzsL6q5IfM49JyTfy-twsGxwAtJgGKB_-_oXyCVe0Uk_qv5XP70IC4sptliVhTQwYiRj_kpnUK4eiRPTlYzTVThsfJXdfBg/w400-h300/Bhutte%20Ka%20Kees%2012.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><b><br /></b></p><p><b> Heat ghee in a pan and temper with mustard seeds, cumin seeds and asafoetida. Sauté for a few seconds. </b></p><p><b> Add the ginger, green chilies, red chili powder and turmeric powder. Sauté for a minute. Now add the grated sweet corn and continue to sauté till all the moisture is evaporated.</b></p><p><b> Time to add the milk and salt to taste. Cover and cook on a low flame till the ghee starts to leave the sides of the pan. </b></p><p><b> When done, switch off the flame and add the lemon juice. Serve, garnished with coriander leaves and fresh grated coconut. </b></p><p><b><br /></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQWHhykdfhHZaJhHvZirTSoBopHZ6OPoL63vjQWjgqsZmk78jtIBEE-sOyi916a7LQN539d4n_yB303qVqs5YY57c7eqnJ-3mnsdxt6kmH0kmwIx0Ek7MyAOIGFxcL80uaAcAw8y6Mc7LXWXd5UCMk9sd-lHF5Ajzeh2wts8P7T6Rgv7cxoRlxRxGqI4/s3024/Bhutte%20Ka%20Kees%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQWHhykdfhHZaJhHvZirTSoBopHZ6OPoL63vjQWjgqsZmk78jtIBEE-sOyi916a7LQN539d4n_yB303qVqs5YY57c7eqnJ-3mnsdxt6kmH0kmwIx0Ek7MyAOIGFxcL80uaAcAw8y6Mc7LXWXd5UCMk9sd-lHF5Ajzeh2wts8P7T6Rgv7cxoRlxRxGqI4/w400-h400/Bhutte%20Ka%20Kees%201.JPG" width="400" /></a></div><p> <b> The grated corn.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkblHXOcHkngBg59bakKiKIA2IdtqnOlbQrqJiQ7sAnOK627VmYUOoT4OMOtu4RcDBzk_fD1ce8wX-DGtDOTb2FvSw_bY83TISlM3T6_hlSI4F5MLnMpN2Pku781Nz6FvRpQd2WMU2dmSkjTTdWbwRRSRN3FQgXVjvAM4QCpbKYp7wrAXer6hnrizFo1M/s3024/Bhutte%20Ka%20Kees%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkblHXOcHkngBg59bakKiKIA2IdtqnOlbQrqJiQ7sAnOK627VmYUOoT4OMOtu4RcDBzk_fD1ce8wX-DGtDOTb2FvSw_bY83TISlM3T6_hlSI4F5MLnMpN2Pku781Nz6FvRpQd2WMU2dmSkjTTdWbwRRSRN3FQgXVjvAM4QCpbKYp7wrAXer6hnrizFo1M/w400-h400/Bhutte%20Ka%20Kees%202.JPG" width="400" /></a></div><p><b> Heat ghee in a pan & temper with mustard seeds, cumin seeds and </b></p><p><b> asafoetida. Sauté for a few seconds. </b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYF9UY0iJTXLpIXptY0rZTzVbimGlLNo8mAC7lRuA0YJj95_phtR3dS4Hjhu20NsiGFzeM1FPCaKU3IxLnIFh-jnd9ETWtlX8emudxuhyoPVSbLPUuwGk3brRiG9_UqWn6nuN4EPsnMUo7VdQ0IHOfQNNLJBLx5AkuryPrLAFmNiwZ88CxcOKMpeWf6k/s3024/Bhutte%20Ka%20Kees%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYF9UY0iJTXLpIXptY0rZTzVbimGlLNo8mAC7lRuA0YJj95_phtR3dS4Hjhu20NsiGFzeM1FPCaKU3IxLnIFh-jnd9ETWtlX8emudxuhyoPVSbLPUuwGk3brRiG9_UqWn6nuN4EPsnMUo7VdQ0IHOfQNNLJBLx5AkuryPrLAFmNiwZ88CxcOKMpeWf6k/w400-h400/Bhutte%20Ka%20Kees%203.JPG" width="400" /></a></div><p><b> Add the ginger, green chilies, </b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sh31MZxy3mw_w5mi148VpuhrGCNShA-cTFH3iiqnGroFKdBv2h9w0EHevvCoOmLvaiABwc8tgtgM9bfH9M3WRY7mnrDT4hhk1WEpRsmCsf03633vc78_IjmBGlIeQt2NhjmQsTxDHfbvlODMchgaV7XKmimDtzM52H4RvT5apqyaGQRCGXuWd_xRE6M/s3024/Bhutte%20Ka%20Kees%204.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sh31MZxy3mw_w5mi148VpuhrGCNShA-cTFH3iiqnGroFKdBv2h9w0EHevvCoOmLvaiABwc8tgtgM9bfH9M3WRY7mnrDT4hhk1WEpRsmCsf03633vc78_IjmBGlIeQt2NhjmQsTxDHfbvlODMchgaV7XKmimDtzM52H4RvT5apqyaGQRCGXuWd_xRE6M/w400-h400/Bhutte%20Ka%20Kees%204.JPG" width="400" /></a></div><p></p><p><b> red chili powder & turmeric powder. Sauté for a minute. </b></p><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihraVNoxtt46n_ker7APBVBiZut4pVA1JDiYNXH3Ryzit5mbVboYv_RwBigFEH8W-z8VL542Wwt6Bf8uZllf3ih4uT-ElZMjax3EipAIQylp0KVlnjgm4oxho6_16DgoSasnYZgXAjBEcViBFKP-VDbPr5nCQy_N_zCl4aiaKfYOSZmvZxnGPpbmoV3Vc/s3024/Bhutte%20Ka%20Kees%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihraVNoxtt46n_ker7APBVBiZut4pVA1JDiYNXH3Ryzit5mbVboYv_RwBigFEH8W-z8VL542Wwt6Bf8uZllf3ih4uT-ElZMjax3EipAIQylp0KVlnjgm4oxho6_16DgoSasnYZgXAjBEcViBFKP-VDbPr5nCQy_N_zCl4aiaKfYOSZmvZxnGPpbmoV3Vc/w400-h400/Bhutte%20Ka%20Kees%205.JPG" width="400" /></a></div><p><b> Add the grated sweet corn & sauté till all the moisture is evaporated.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTmVDEVOqIxm1kUYfue3HaVDR99CdgPehaP-eejuh9AYtMH9GkbXPSC5wgS1FCN4N0ABNNURZw-3ZPK8HcHfwKS-WiSlt-YMHkLB0XFG7RiN-fEvld2UzKuUOo1KY2hewLg04I6Y5fdVXOY1a4E62ICyldyzasoRChgUqu1NCRCLuNfJ05ul1Tr7lK7Q/s3024/Bhutte%20Ka%20Kees%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTmVDEVOqIxm1kUYfue3HaVDR99CdgPehaP-eejuh9AYtMH9GkbXPSC5wgS1FCN4N0ABNNURZw-3ZPK8HcHfwKS-WiSlt-YMHkLB0XFG7RiN-fEvld2UzKuUOo1KY2hewLg04I6Y5fdVXOY1a4E62ICyldyzasoRChgUqu1NCRCLuNfJ05ul1Tr7lK7Q/w400-h400/Bhutte%20Ka%20Kees%206.JPG" width="400" /></a></div><p><b> Add the milk & salt to taste. Cover & cook on a low flame till the ghee </b></p><p><b> starts to leave the sides of the pan. </b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIs6R5VADAkD18Ash71r5X2UoJ93MS1p-slVcWlgLII8Oe0Eppc-zBHmdhw5dT9U1b20Nx0mf0lkJ_BEmALl4wxzwJd8OTdECVVoei8dtzSt0aZu7IXWVF8h6pQo7WfZ3d1KqL5DPWLcZERcMr7Kgzk_gj399vqFEQXdG1pYZ0MewpJkisMNzdnWKcmI/s3024/Bhutte%20Ka%20Kees%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIs6R5VADAkD18Ash71r5X2UoJ93MS1p-slVcWlgLII8Oe0Eppc-zBHmdhw5dT9U1b20Nx0mf0lkJ_BEmALl4wxzwJd8OTdECVVoei8dtzSt0aZu7IXWVF8h6pQo7WfZ3d1KqL5DPWLcZERcMr7Kgzk_gj399vqFEQXdG1pYZ0MewpJkisMNzdnWKcmI/w400-h400/Bhutte%20Ka%20Kees%207.JPG" width="400" /></a></div><p><b> When done, switch off the flame & add the lemon juice. </b></p><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpRaa3ne0R76BToJqckqXvKfaMG3xTEJ-CT_e3fl_dk9to8YRNb1071PFOF7VKHmzW7JVCUW9qsjOQ_8ea8cALFIOHTsbLnIurO_XklxlAXtUxIScAuCD9iSJee7BTEYW0TORb61XM-RMfX7qwmzqxRW8ozdSKEPlIHRIO4Dpx74mURh-9t2q06c5JSI/s3024/Bhutte%20Ka%20Kees%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpRaa3ne0R76BToJqckqXvKfaMG3xTEJ-CT_e3fl_dk9to8YRNb1071PFOF7VKHmzW7JVCUW9qsjOQ_8ea8cALFIOHTsbLnIurO_XklxlAXtUxIScAuCD9iSJee7BTEYW0TORb61XM-RMfX7qwmzqxRW8ozdSKEPlIHRIO4Dpx74mURh-9t2q06c5JSI/w400-h400/Bhutte%20Ka%20Kees%208.JPG" width="400" /></a></div><br /><b> Serve, garnished with coriander leaves & fresh grated coconut. </b><b><br /></b><p></p><p><b><br /></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTivf79wQe0Jh1Cb6kW00_2f5l0EZyIKU-wK4143_xFs5ptilW88mz48kmru43oa1K-MVQxKgJQQt1saIROWQnZXH4IMddI32uwzUa62C8gz645U5XppEyiXhec3UrqTg1GRka_QnBOAxZw7ipIFKlEzCfye537P6nNJN2jWAgr2mL6ekUsOeRguRNvpU/s4032/Bhutte%20Ka%20Kees%2013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTivf79wQe0Jh1Cb6kW00_2f5l0EZyIKU-wK4143_xFs5ptilW88mz48kmru43oa1K-MVQxKgJQQt1saIROWQnZXH4IMddI32uwzUa62C8gz645U5XppEyiXhec3UrqTg1GRka_QnBOAxZw7ipIFKlEzCfye537P6nNJN2jWAgr2mL6ekUsOeRguRNvpU/w400-h300/Bhutte%20Ka%20Kees%2013.JPG" width="400" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIyNHso3WznGls3YpDUZudQOzsvZODq9m_NINSTpunD2H_DOHk7GWnrzfjjHu-kUEXAMw41xC_RomPkIwrMsP6XtMaTFX4rjCjHWMoNgN-SaW6XBocU8Cgi8XjvStGU62l7GiFz3Mvng7c8lZkQ_aVZx_-7mruLnO4Yv3A4bRXrpwMGdFE8ALr1odWl_0/s4032/Bhutte%20Ka%20Kees%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIyNHso3WznGls3YpDUZudQOzsvZODq9m_NINSTpunD2H_DOHk7GWnrzfjjHu-kUEXAMw41xC_RomPkIwrMsP6XtMaTFX4rjCjHWMoNgN-SaW6XBocU8Cgi8XjvStGU62l7GiFz3Mvng7c8lZkQ_aVZx_-7mruLnO4Yv3A4bRXrpwMGdFE8ALr1odWl_0/w480-h640/Bhutte%20Ka%20Kees%2011.JPG" width="480" /></a></div><br /><b><br /></b><p></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-34509451546491081152023-11-01T13:01:00.003-07:002023-11-01T23:52:52.618-07:00Baby Corn Pulao (South Indian style)<p> </p><p> <b>This pressure cooker method of preparing Baby Corn pulao is absolutely a no-fuss recipe. It can be dished out in a jiffy </b><b>on those days, when one doesn't feel like preparing a full course meal. </b></p><p><b> This</b><b> one-pot comfort food goes well on its own or with some pickle or papad as accompaniment. You just don't need anything else. It is just perfect when you are craving for something simple. You can always replace baby corn with sweet corn as per your choice.</b></p><p><b> This pulao requires basic ingredients available in your kitchen, nothing fancy. It is mildly flavored with sambar powder for a South Indian touch. This quick recipe is ideal for brunch, lunch, a lunch box meal or a picnic meal. So do give it a try by following a quick step by step pictorial recipe to prepare it.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZlhyroI24bv2iAsYg-3YCHxXLTFZ-J52YOkhgCmbEc-M4VUprbTlJRQjEQAR3rjVE1ieWl4t9VqWllA9PdqsaaYIqkP3WGUb5olU8p709HVr3ewHX7_fwZa2EFb7D7LfC6Ao0x9SJm7DzfgZuX2i3HmKj51qeCiU_KTdtrU27ABDzw1lB1tqZ2z_vP8/s3780/Sweet%20Corn%20Pulao%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZlhyroI24bv2iAsYg-3YCHxXLTFZ-J52YOkhgCmbEc-M4VUprbTlJRQjEQAR3rjVE1ieWl4t9VqWllA9PdqsaaYIqkP3WGUb5olU8p709HVr3ewHX7_fwZa2EFb7D7LfC6Ao0x9SJm7DzfgZuX2i3HmKj51qeCiU_KTdtrU27ABDzw1lB1tqZ2z_vP8/w512-h640/Sweet%20Corn%20Pulao%208.JPG" width="512" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVHjHxULC3-SMvEtPkZ0XdjrqU9MCk56b4Nok3s0jTI0xkbCv4fzhuRePAW7QheHvPgrKNJ1J-r7eym4VnXGh7yKZe_tf69u3M1sn46-sax9fixH-P2VaNYkhJVOsxi4FJTrNLljj7DgsBWSMex8kWr6Qq1p3MuNWklli4xvGFvx8zVHfkY24iZQVA9Q/s4032/Sweet%20Corn%20Pulao%2013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVHjHxULC3-SMvEtPkZ0XdjrqU9MCk56b4Nok3s0jTI0xkbCv4fzhuRePAW7QheHvPgrKNJ1J-r7eym4VnXGh7yKZe_tf69u3M1sn46-sax9fixH-P2VaNYkhJVOsxi4FJTrNLljj7DgsBWSMex8kWr6Qq1p3MuNWklli4xvGFvx8zVHfkY24iZQVA9Q/w400-h300/Sweet%20Corn%20Pulao%2013.JPG" width="400" /></a></div><p><br /></p><p></p><ul style="text-align: left;"><li><b>8-10 baby corns, chopped into 1" pieces</b></li><li><b>1/2 cup Basmati rice, soaked for 30 minutes</b></li><li><b>2 tbsp. oil</b></li><li><b>1tbsp. ghee</b></li><li><b>1 dry red chili</b></li><li><b>1/2 tsp. mustard seeds</b></li><li><b>1 onion, sliced</b></li><li><b>1" ginger, sliced</b></li><li><b>2-3 garlic, sliced</b></li><li><b>2 green chilies, sliced</b></li><li><b>1 sprig curry leaves</b></li><li><b>salt to taste</b></li><li><b>1 tsp. sambar powder</b></li><li><b>1 cup lukewarm water</b></li><li><b>coriander leaves to garnish</b></li></ul><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRMjWOCUN_8ii0FiSzMI9H0Q8HTG3XaX1KA8hyphenhyphenEDQE7AscIZdK14fhnQUBm-0enjSHf-nJ3yhY4HIEUuaNCa_RjZgLUV0cdjl_M9wD7WJ94L1qP_fw6gu8swftouYkv298wqFigCnih3FQ6nkJpj285WD9R9FH7Y8ABnNTaz79MgPAIaMoW6sBryUm6_Q/s3780/Sweet%20Corn%20Pulao%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRMjWOCUN_8ii0FiSzMI9H0Q8HTG3XaX1KA8hyphenhyphenEDQE7AscIZdK14fhnQUBm-0enjSHf-nJ3yhY4HIEUuaNCa_RjZgLUV0cdjl_M9wD7WJ94L1qP_fw6gu8swftouYkv298wqFigCnih3FQ6nkJpj285WD9R9FH7Y8ABnNTaz79MgPAIaMoW6sBryUm6_Q/w512-h640/Sweet%20Corn%20Pulao%209.JPG" width="512" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFJsLmAD0ND6GdTAAX_CKFGKgtB27dUaxXMuLhh4oESXh-_8wbhXnlF6X0O8DxTPazSAgbmiHOBjcNp2eP4IQ7TmN_tOFyWd9P7fH5JqYgLzQLuk_cr4NAvFf69pBuKt_O8NKkpGAcTUI5a_JsiwRAwA_6jEov3EMuUth-E2VAUTpuLLhx5aT26OT6mk/s4032/Sweet%20Corn%20Pulao%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFJsLmAD0ND6GdTAAX_CKFGKgtB27dUaxXMuLhh4oESXh-_8wbhXnlF6X0O8DxTPazSAgbmiHOBjcNp2eP4IQ7TmN_tOFyWd9P7fH5JqYgLzQLuk_cr4NAvFf69pBuKt_O8NKkpGAcTUI5a_JsiwRAwA_6jEov3EMuUth-E2VAUTpuLLhx5aT26OT6mk/w400-h300/Sweet%20Corn%20Pulao%2011.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><br /></p><p><b> Heat oil and ghee in a pressure cooker. Temper it with red chili and mustard seeds. Allow it to crackle.</b></p><p><b> Add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown. </b></p><p><b> Add the baby corn and stir fry for a minute. </b></p><p><b> Then add the sambar powder and give it a toss.</b></p><p><b> Time to add the soaked rice. Sauté for a minute.</b></p><p><b> Add water and salt. Give it a mix and pressure cook for 2 whistles. </b></p><p><b> After 10 minutes, open the lid and fluff it up a little. </b></p><p><b> Garnish with coriander leaves and serve hot as it is or accompanied with pickle or papad.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7N8CQuo7tFt_sv0UteIPFl2TKMKmP5ncel7mIhZcMvjUydlr3S4PTqLek4vfQaN1r4WnnL5jnXh8m_a_UNkxET8JBt05Q1i6lmW98oNxhgnFb7i9EcHsC-r7G1d-hj8VpGiUUFrfU4GUOYRmzp8WR2HT1nCav_ZgsymusuqmiO6O4aPJ-irfhkfr1JA/s3024/Sweet%20Corn%20Pulao%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7N8CQuo7tFt_sv0UteIPFl2TKMKmP5ncel7mIhZcMvjUydlr3S4PTqLek4vfQaN1r4WnnL5jnXh8m_a_UNkxET8JBt05Q1i6lmW98oNxhgnFb7i9EcHsC-r7G1d-hj8VpGiUUFrfU4GUOYRmzp8WR2HT1nCav_ZgsymusuqmiO6O4aPJ-irfhkfr1JA/w400-h400/Sweet%20Corn%20Pulao%201.JPG" width="400" /></a></div><div><br /></div><div><b> Heat oil & ghee in a pressure cooker. Temper it with red chili & mustard </b></div><div><b> seeds. Allow it to crackle.</b></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HQKkiDohjqKD1njVU5ZsA4de70Nq3OEo2iKzu4mV9mtCSGrSPFRu2jQ93j75I5gy69X6-IcJUXyGa_lu-XfXHpPojE828LC0adLKsXPdxpu7fMVZfQy80xVcWHEvUkLYeoB1NVK13oWN7f0jvwfRnCCn9Lzg2mZxmtPEAVQvEWB6sAtwbXoVTDElkR0/s3024/Sweet%20Corn%20Pulao%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HQKkiDohjqKD1njVU5ZsA4de70Nq3OEo2iKzu4mV9mtCSGrSPFRu2jQ93j75I5gy69X6-IcJUXyGa_lu-XfXHpPojE828LC0adLKsXPdxpu7fMVZfQy80xVcWHEvUkLYeoB1NVK13oWN7f0jvwfRnCCn9Lzg2mZxmtPEAVQvEWB6sAtwbXoVTDElkR0/w400-h400/Sweet%20Corn%20Pulao%202.JPG" width="400" /></a></div><div><br /></div><div><b> Add onion, ginger, garlic, green chilies & curry leaves. Sauté till light brown. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2RC67yUbCJsTl2fQvM18Rbxy-10CQEmRvFcTMAuq6EfnHUMrTfhyybcXVhumJd_xEPdLbNuwUHcCXUr93-cZw1hDGRPzDL4DX0gD1Y2bF9w2EmY1FPbTayizDx3NV6mY5eJb07d3Fupyov2TNjIbLVfHLhWDI3h0htTIcppohxMDLNSkNXqFXuFxtZk/s3024/Sweet%20Corn%20Pulao%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2RC67yUbCJsTl2fQvM18Rbxy-10CQEmRvFcTMAuq6EfnHUMrTfhyybcXVhumJd_xEPdLbNuwUHcCXUr93-cZw1hDGRPzDL4DX0gD1Y2bF9w2EmY1FPbTayizDx3NV6mY5eJb07d3Fupyov2TNjIbLVfHLhWDI3h0htTIcppohxMDLNSkNXqFXuFxtZk/w400-h400/Sweet%20Corn%20Pulao%203.JPG" width="400" /></a></div><div><br /></div><div><b> Add the baby corn and stir fry for a minute. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-w73RtB2TkbhZOFWw248IqSAqkBA2SAkYO9FPcn0jTl-s8ddanBbgoyFJFPNv4i0BBBMtWipiFCaJDHvImEmSzOS4Y4ALT1hUCmcplsivvhJLcVOhFvxK4gnJsDOiyqBdZZ0dKNBpa9ug3Qbe14aWXfoeDuH-1XHqz8OJPiLm64T_ckWITQgS-DLNjw/s3024/Sweet%20Corn%20Pulao%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-w73RtB2TkbhZOFWw248IqSAqkBA2SAkYO9FPcn0jTl-s8ddanBbgoyFJFPNv4i0BBBMtWipiFCaJDHvImEmSzOS4Y4ALT1hUCmcplsivvhJLcVOhFvxK4gnJsDOiyqBdZZ0dKNBpa9ug3Qbe14aWXfoeDuH-1XHqz8OJPiLm64T_ckWITQgS-DLNjw/w400-h400/Sweet%20Corn%20Pulao%204.JPG" width="400" /></a></div><div><br /></div><div><b> Then add the sambar powder and give it a toss.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLdAz29G3Axoe4Ey6tnySnqZayMPhNhTIS4AKrhf1Da8PfhTMNS7FeYp1Y-DqFI9G5zJZtFA93fr2ArZ00dH2BEhyphenhyphenb4fh52EL5JK__TpwxUcISbDsCSxhceTB-pQwtObpmR3YDonSA-eBWEn-KF4Qv7uGit0MW3kZkYS-Wz1tpV_TyriprDCmJd0-YJbI/s3024/Sweet%20Corn%20Pulao%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLdAz29G3Axoe4Ey6tnySnqZayMPhNhTIS4AKrhf1Da8PfhTMNS7FeYp1Y-DqFI9G5zJZtFA93fr2ArZ00dH2BEhyphenhyphenb4fh52EL5JK__TpwxUcISbDsCSxhceTB-pQwtObpmR3YDonSA-eBWEn-KF4Qv7uGit0MW3kZkYS-Wz1tpV_TyriprDCmJd0-YJbI/w400-h400/Sweet%20Corn%20Pulao%205.JPG" width="400" /></a></div><div><br /></div><div><b> Time to add the soaked rice. Sauté for a minute.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzAM_JXG7pwrI0lejW6-brBZgD5hcUSRvaWuc2UGsW-BbC_00CP8h30kkNKvuS2op-3KR6f_Vdt1tPxUZ21N5FE64_ugM_pVeYv_fMyqZIrDpUMbBdVIBrtTepge9kNfbt3tVmytJvHewrOjDEMb-Bo10CjqyjXi7lp-JbaoHYWhmWnOA8DjIcQ26v2M/s3024/Sweet%20Corn%20Pulao%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzAM_JXG7pwrI0lejW6-brBZgD5hcUSRvaWuc2UGsW-BbC_00CP8h30kkNKvuS2op-3KR6f_Vdt1tPxUZ21N5FE64_ugM_pVeYv_fMyqZIrDpUMbBdVIBrtTepge9kNfbt3tVmytJvHewrOjDEMb-Bo10CjqyjXi7lp-JbaoHYWhmWnOA8DjIcQ26v2M/w400-h400/Sweet%20Corn%20Pulao%206.JPG" width="400" /></a></div><div><br /></div><div><b> Add water & salt. Give it a mix & pressure cook for 2 whistles. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyicd1F0UPILflP9a5g1BeGg7G7O3R0IlfekTbiRa5p4gYjjlAKYBDMmqxDKZFLWzyUiogxHacKIlpFVjCya9qNb6NlyOLnq60An0h63k5LqW7dp3KBu02PFEdMVZD61r93n4jMCEE2-mWYG2Hms9m4KZeMiXAAkVVVlOZcXJuLhw3bLrMB3eQnnLegzo/s3024/Sweet%20Corn%20Pulao%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyicd1F0UPILflP9a5g1BeGg7G7O3R0IlfekTbiRa5p4gYjjlAKYBDMmqxDKZFLWzyUiogxHacKIlpFVjCya9qNb6NlyOLnq60An0h63k5LqW7dp3KBu02PFEdMVZD61r93n4jMCEE2-mWYG2Hms9m4KZeMiXAAkVVVlOZcXJuLhw3bLrMB3eQnnLegzo/w400-h400/Sweet%20Corn%20Pulao%207.JPG" width="400" /></a></div><p><b> After 10 minutes, open the lid and fluff it up a little. </b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHLEt3Zbj0S4Q66YT9mAw3pGFYeJxdKjt8N0QzY4CKA03BnOOdr0vC-at2dLPhIt4r2704iDd31cismB0-vYbcHBiaMfNONjDL_WJ_Td7U11tpnGec07imkUTogJwJsecUf6bffSK0ycLVFXpduI13NRwdJo_JsdIyTXLRqaauD0b3QnbX_0lfOtOn_M/s4032/Sweet%20Corn%20Pulao%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHLEt3Zbj0S4Q66YT9mAw3pGFYeJxdKjt8N0QzY4CKA03BnOOdr0vC-at2dLPhIt4r2704iDd31cismB0-vYbcHBiaMfNONjDL_WJ_Td7U11tpnGec07imkUTogJwJsecUf6bffSK0ycLVFXpduI13NRwdJo_JsdIyTXLRqaauD0b3QnbX_0lfOtOn_M/w400-h300/Sweet%20Corn%20Pulao%2012.JPG" width="400" /></a></div><div><b><br /></b></div><div><b> Garnish with coriander leaves & serve hot as it is or accompanied with </b></div><div><b> pickle or papad.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4y0UxDSqjN2iPLgcbU2Sf4ZaaOeEmX3gcJsztx7svZA_ddaVSB0JxUuMWmvWN6GCEqr-nQC_8jL4s138rbvIsAw7z2Whi_Gg8axICLDcWjqURsc9b6yGS2bIDaD3SIjC2kdeyhMyCC1AcQidfgnvX5Bkf9U3OmHhSNjuDXf-YWJv-zsgA1WRzuKjc_MA/s3780/Sweet%20Corn%20Pulao%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4y0UxDSqjN2iPLgcbU2Sf4ZaaOeEmX3gcJsztx7svZA_ddaVSB0JxUuMWmvWN6GCEqr-nQC_8jL4s138rbvIsAw7z2Whi_Gg8axICLDcWjqURsc9b6yGS2bIDaD3SIjC2kdeyhMyCC1AcQidfgnvX5Bkf9U3OmHhSNjuDXf-YWJv-zsgA1WRzuKjc_MA/w512-h640/Sweet%20Corn%20Pulao%2010.JPG" width="512" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-69385388224203912842023-10-31T08:57:00.002-07:002023-10-31T22:07:25.528-07:00Sweet Corn Paturi (Corn cooked in Banana Leaf - Bong style)<p> </p><p> <b> Paturi is a traditional Bengali style of steam cooking in a banana leaf. Generally fish is cooked in a paturi style, but let me share a vegetarian version of paturi made with sweet corn. </b><b>It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. </b><br /><b><br /></b><b> This is a perfect weekend lunch with your loved ones. A drizzle of some extra mustard oil to the end product enhances the flavour of the dish. So do give it a try by following a step by step pictorial recipe to prepare this divine Bong delicacy. </b><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TLH9LbWxMhyB501v8HQcXONi17-n1CCMyRHxY1wvIZclADtij7R5CdoX-i2-CSrvp4u19kDhqnljgQwiMF5-J20wkwLS0rRhpEZh2eTfbCbuGMGX2PvPcIEab6e_cG0LSPZD3TXhxPtP6arbUUwjpVRRjPgamPpBYkYkt-yXUwy7veZJED_fhwW6ByQ/s4032/Sweet%20Corn%20Paturi%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TLH9LbWxMhyB501v8HQcXONi17-n1CCMyRHxY1wvIZclADtij7R5CdoX-i2-CSrvp4u19kDhqnljgQwiMF5-J20wkwLS0rRhpEZh2eTfbCbuGMGX2PvPcIEab6e_cG0LSPZD3TXhxPtP6arbUUwjpVRRjPgamPpBYkYkt-yXUwy7veZJED_fhwW6ByQ/w480-h640/Sweet%20Corn%20Paturi%207.JPG" width="480" /></a></div><p><br /></p><p><b> In fact, Paturi is an age-old recipe which is not much heard of. But such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. This is the latter method. </b><br /><b><br /></b><b> Another way of cooking is just dip the parcels in a pot of rice that is being cooked. This is how our grandmothers use to traditionally make paturi. </b></p><p><b> Sometimes it is also cooked, wrapped in pumpkin leaves that is simply out of this world. You need to try to believe it.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYzAukFnoDbnH8lFuOuYozASSn8bc6s6vSQp0GaQP_lNYdQEai3es0MZuLukybsMoAx2eVQCtpIb6zNw6wiSkyySH5DlIIK_xZ1OHCfg4sWw_FSWzHixbIfdZj5ANCKOBbIWvieKSutmPzLxYIJeiR3DPM75FGHroqUDHvJp_ifRXZa7NWqthwLgmzfc/s4032/Sweet%20Corn%20Paturi%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYzAukFnoDbnH8lFuOuYozASSn8bc6s6vSQp0GaQP_lNYdQEai3es0MZuLukybsMoAx2eVQCtpIb6zNw6wiSkyySH5DlIIK_xZ1OHCfg4sWw_FSWzHixbIfdZj5ANCKOBbIWvieKSutmPzLxYIJeiR3DPM75FGHroqUDHvJp_ifRXZa7NWqthwLgmzfc/w480-h640/Sweet%20Corn%20Paturi%208.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bymMj4VgDlJeMAAxOjyDvxzjcMiJA4yYKskeaDrgcQYw1D2rOcFV-WPAA3gttXDH8eL7N9fme1vljRipEcZh9kjPC2j-iNvMbcgVgXjtYwlphIztRAUXi5xfu6NbrDsO0s91mMHz9j0yaaZfC8UyUlLhCZxqFSNz9M9pVksDtoG2A21kL0HzFM6g18M/s4032/Sweet%20Corn%20Paturi%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bymMj4VgDlJeMAAxOjyDvxzjcMiJA4yYKskeaDrgcQYw1D2rOcFV-WPAA3gttXDH8eL7N9fme1vljRipEcZh9kjPC2j-iNvMbcgVgXjtYwlphIztRAUXi5xfu6NbrDsO0s91mMHz9j0yaaZfC8UyUlLhCZxqFSNz9M9pVksDtoG2A21kL0HzFM6g18M/w480-h640/Sweet%20Corn%20Paturi%209.JPG" width="480" /></a></div><p><br /></p><ul><li><b>200 gms. sweet corn, coarsely ground</b></li><li><b>2 tbsp. fresh grated coconut </b></li><li><b>2 tbsp. mustard paste</b></li><li><b>2 green chilies, chopped</b></li><li><b>2 tbsp. yoghurt</b></li><li><b>salt to taste </b></li><li><b>1/2 tsp. turmeric powder</b></li><li><b>1/2 tsp. red chili flakes</b></li><li><b>2 tbsp. coriander leaves, chopped</b></li><li><b>1-2 tbsp. mustard oil</b></li><li><b>few extra fresh green chilies </b></li><li><b>banana leaves as required</b></li></ul><div><br /></div><div><b><br /></b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUYJ1gP2wOB4DEaZmWc6HrtLKV8RF0IL6ffUgMyOiobNiyfOxLZ1QwlAxT5j6Mh2wb0GlmAeJlfquAzTgechcC-xbqKO8znRoH5Diru51Kjy0vtlSWkNaRIZXRqi0CbtZucLM-7eodcx-XsKm7SaE3K691Si1Q385B3Jj6dzxV-yHr6umb-8NYL0xNZI/s4032/Sweet%20Corn%20Paturi%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUYJ1gP2wOB4DEaZmWc6HrtLKV8RF0IL6ffUgMyOiobNiyfOxLZ1QwlAxT5j6Mh2wb0GlmAeJlfquAzTgechcC-xbqKO8znRoH5Diru51Kjy0vtlSWkNaRIZXRqi0CbtZucLM-7eodcx-XsKm7SaE3K691Si1Q385B3Jj6dzxV-yHr6umb-8NYL0xNZI/w400-h300/Sweet%20Corn%20Paturi%2010.JPG" width="400" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLSvTgWkRZcur3BudelfT8Q1ZxM-aLTPHx8nwVCHv50n46jpxRmLSjM3Jw72J8WAiAv8hqYGft2qJIj0RQ2pMOHYn68toHX6uetZgjlomVNPMqc2-qsQIUEE2dXkRQCyfkdYHouwdHOIwwLbVRpRJQadWI5rXl8fY8cPQj456IdU25d3ytzOiiiHhAMo/s4032/Sweet%20Corn%20Paturi%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLSvTgWkRZcur3BudelfT8Q1ZxM-aLTPHx8nwVCHv50n46jpxRmLSjM3Jw72J8WAiAv8hqYGft2qJIj0RQ2pMOHYn68toHX6uetZgjlomVNPMqc2-qsQIUEE2dXkRQCyfkdYHouwdHOIwwLbVRpRJQadWI5rXl8fY8cPQj456IdU25d3ytzOiiiHhAMo/w400-h300/Sweet%20Corn%20Paturi%2011.JPG" width="400" /></a></div><br /></div><div><b><br /></b></div><div><b><br /></b></div><div> <b> To the ground sweet corn, add mustard paste, green chilies, coconut, yoghurt, salt, turmeric powder, red chili flakes, 1 tbsp. mustard oil and chopped coriander leaves. Combine everything well.</b><br /><b><br /></b><b> Heat a tawa and place the banana leaves on them for a few seconds on both sides. This will help it to become more pliable so that it can be easily folded without breaking. </b><br /><b><br /></b><b> Place a little of the corn mix in the centre along with a green chili over it. Fold it and securely tie with a string. Do the same with rest of the corn mix.</b><br /><b><br /></b><b> Heat remaining oil in a pan and gently place all the folded banana leaf parcels. Cover and cook for 8-10 minutes on both sides.</b><b> Enjoy with hot steamed rice. </b><br /><b><br /></b></div><div><br /></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGOhSySXSUvuBUtCJeu3ZRFE7YalgVYww9SNZ0L-Kzxstdc0oM36b_-Q6Uhim5FejPKAgZBm4nNvX39gt1i9UZBrdCRG0hD2P7VbDMsxSPzHklcxvlXpSm7ShRiPw9pCnKBuOQGlzTBYJAN9eUAy4NS9QWYWYUUFMaIUvUqdlPT60VVNFikScgypremg/s3024/Sweet%20Corn%20Paturi%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGOhSySXSUvuBUtCJeu3ZRFE7YalgVYww9SNZ0L-Kzxstdc0oM36b_-Q6Uhim5FejPKAgZBm4nNvX39gt1i9UZBrdCRG0hD2P7VbDMsxSPzHklcxvlXpSm7ShRiPw9pCnKBuOQGlzTBYJAN9eUAy4NS9QWYWYUUFMaIUvUqdlPT60VVNFikScgypremg/w400-h400/Sweet%20Corn%20Paturi%201.JPG" width="400" /></a></div><div><br /></div><div><b> Ground sweet corn.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YtQG_xLlKIfB3Xot98HlISxOUkBm0KMRa67KyUunp2BZmXKhL2SwDpbUDUtbpAOCYrLqmVsG5yudl-KwuwuYb-E3_so9DLnrJ2TefT9HFxJU6vkAxhsHcIaGJQVKvuyKlmxZY5zE9GSQpPswm7zC5wU76s6JNVNkDPfjAJrLSmvUiv2AhxgvqFoAXwU/s3024/Sweet%20Corn%20Paturi%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YtQG_xLlKIfB3Xot98HlISxOUkBm0KMRa67KyUunp2BZmXKhL2SwDpbUDUtbpAOCYrLqmVsG5yudl-KwuwuYb-E3_so9DLnrJ2TefT9HFxJU6vkAxhsHcIaGJQVKvuyKlmxZY5zE9GSQpPswm7zC5wU76s6JNVNkDPfjAJrLSmvUiv2AhxgvqFoAXwU/w400-h400/Sweet%20Corn%20Paturi%202.JPG" width="400" /></a></div><div><br /></div><div><b> Add mustard paste, green chilies, coconut, yoghurt, salt, turmeric powder, </b></div><div><b> 1 tbsp. mustard oil, red chili flakes and chopped coriander leaves.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpevaAV4N1QiQzJ6WCXlHAggiNBh4Bdn1tAUxYSRQQrVgwOxgpzT8NrEDHQw899_1CD04ddhfEZMkrdRfTPXWR8-vcmmC1DDNIaAFxjMGfNjmg6Nd8jYVTLPmBx2NzcCLJ2vqo-BU2tvf_BVe7hFqbH4fgbWK23xytYRU1saV-ObbLJN-IeN9lPF4Q16E/s3024/Sweet%20Corn%20Paturi%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpevaAV4N1QiQzJ6WCXlHAggiNBh4Bdn1tAUxYSRQQrVgwOxgpzT8NrEDHQw899_1CD04ddhfEZMkrdRfTPXWR8-vcmmC1DDNIaAFxjMGfNjmg6Nd8jYVTLPmBx2NzcCLJ2vqo-BU2tvf_BVe7hFqbH4fgbWK23xytYRU1saV-ObbLJN-IeN9lPF4Q16E/w400-h400/Sweet%20Corn%20Paturi%203.JPG" width="400" /></a></div><div><br /></div><div><b> Combine everything well.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8AvvjMqBloipKqvLyHePoNiOYPMolWt11H224uJwjdBjfQ_R7g5skl366uTQBbMyJeVWfQ0SlQwaUqfO7hEFBQ9MPRVF23xmZeWrYMFX1ATZO-TAQC3_SJGwOcl7ARGbn4hYEPKaeubVvTH7d8LX63JFIN5OyeKKA5wxrx5cuC48j_eDF7ygZwNz4Nv0/s3024/Sweet%20Corn%20Paturi%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8AvvjMqBloipKqvLyHePoNiOYPMolWt11H224uJwjdBjfQ_R7g5skl366uTQBbMyJeVWfQ0SlQwaUqfO7hEFBQ9MPRVF23xmZeWrYMFX1ATZO-TAQC3_SJGwOcl7ARGbn4hYEPKaeubVvTH7d8LX63JFIN5OyeKKA5wxrx5cuC48j_eDF7ygZwNz4Nv0/w400-h400/Sweet%20Corn%20Paturi%204.JPG" width="400" /></a></div><div><br /></div><div><b> Place a little of the corn mix in the centre along with a green chili over it. </b></div><div><b><br /></b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63xhN93GFPUMwN-esicEYZ-_VPtpC9dJ_O_k3nc-P0l7Cz3QZs1CvIEcczAJanCuAY4y9KybQb9WLhyr2mBse-IeV1eVIb1n6u-2EmfVi57-6L6Sv9ceanNu20VYfNAG7T6O-d6-yZeMYBZgcPTRfyxTVMm2jIaSePb39EEwpM6BSH_iEfqTOTxAnE6c/s3024/Sweet%20Corn%20Paturi%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63xhN93GFPUMwN-esicEYZ-_VPtpC9dJ_O_k3nc-P0l7Cz3QZs1CvIEcczAJanCuAY4y9KybQb9WLhyr2mBse-IeV1eVIb1n6u-2EmfVi57-6L6Sv9ceanNu20VYfNAG7T6O-d6-yZeMYBZgcPTRfyxTVMm2jIaSePb39EEwpM6BSH_iEfqTOTxAnE6c/w400-h400/Sweet%20Corn%20Paturi%205.JPG" width="400" /></a></div><div><br /></div><div><b> Fold it & tie with a string. Do the same with rest of the corn mix.</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQH2ErepSgL1ia2aNu2jmVdeXFpW5DdlnKzRfCY1p5R0d0hxYus3b0LYZb4O-OKmBHf8Du68RU2087esc9Z8BmCivbmWl9flfPrnjJFvqayI_IhwfMpQQ675hFgVWoOfZe-qk1pnrHkL4k09frjBliGFNMlkigt6449BrcYEJirLzOjL1vvPebg5rcT5I/s3024/Sweet%20Corn%20Paturi%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQH2ErepSgL1ia2aNu2jmVdeXFpW5DdlnKzRfCY1p5R0d0hxYus3b0LYZb4O-OKmBHf8Du68RU2087esc9Z8BmCivbmWl9flfPrnjJFvqayI_IhwfMpQQ675hFgVWoOfZe-qk1pnrHkL4k09frjBliGFNMlkigt6449BrcYEJirLzOjL1vvPebg5rcT5I/w400-h400/Sweet%20Corn%20Paturi%206.JPG" width="400" /></a></div><b><div><b><br /></b></div> Heat remaining oil in a pan & gently place all the banana leaf parcels.</b></div><div><b> Cover & cook for 8-10 minutes on both sides.</b><b> </b></div><div><b><br /></b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvc10f9paLtb667szzi41-OD_HKn0dq_S9sJFqz752XMHzjHSgJMZVjH4JNVl-O6JRV5zHTkd2zBbtBbj2ceQ-d5aXG-Ex9zWfmDcF5CLmFSU_jYzWtkwLdkAN5jAK1mJtJF8vVPqy8cI7yx1EAJwxgz6CMuNaUfcqO3Sef-IYASY1MW8MCM-nmAPCei4/s4032/Sweet%20Corn%20Paturi%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvc10f9paLtb667szzi41-OD_HKn0dq_S9sJFqz752XMHzjHSgJMZVjH4JNVl-O6JRV5zHTkd2zBbtBbj2ceQ-d5aXG-Ex9zWfmDcF5CLmFSU_jYzWtkwLdkAN5jAK1mJtJF8vVPqy8cI7yx1EAJwxgz6CMuNaUfcqO3Sef-IYASY1MW8MCM-nmAPCei4/w400-h300/Sweet%20Corn%20Paturi%2012.JPG" width="400" /></a></div><div><br /></div><div><b> Enjoy with hot steamed rice. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxj5d6QKpHlNzEdaHE1ke9PowSDx49iF6Q1g68uNfD3RbiXFX8k2DqC7_T97dFllVXNa95G7Pp48CHxhIpRRMLdIjY9pwhzkD6MtDCCjfU37p23dNbh2aR2pJJt1ZufXw03NtIB4PKSdWctuwHDGEkpiSrCSxFMNIQ3cY5fFWw0HjQ88X0wHber4ucrY/s4032/Sweet%20Corn%20Paturi%2015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxj5d6QKpHlNzEdaHE1ke9PowSDx49iF6Q1g68uNfD3RbiXFX8k2DqC7_T97dFllVXNa95G7Pp48CHxhIpRRMLdIjY9pwhzkD6MtDCCjfU37p23dNbh2aR2pJJt1ZufXw03NtIB4PKSdWctuwHDGEkpiSrCSxFMNIQ3cY5fFWw0HjQ88X0wHber4ucrY/w400-h300/Sweet%20Corn%20Paturi%2015.JPG" width="400" /></a></div><br /><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><div><b> </b></div></div><div><b><br /></b></div><div><b> </b></div><div><br /></div><p><br /></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-49051828925871328662023-10-17T09:21:00.061-07:002023-12-08T09:04:34.655-08:00Parwal (Pointed Gourd) Peel Pakora / Fritters<p> </p><p><b> Tea time without any fried snack is not worth it. One can't resist the temptation of fried fritters. A bowl of hot and crispy pakoras are anytime welcome. So here is an unusual snack made out of some discarded parwal (pointed gourd) peels. They contain a lot of fibre and nutrients. </b><b>They are absolutely easy to make as it requires only some basic ingredients.</b></p><p><b> These crispy treats are just perfect with your evening cuppa. </b><b>They are also ideal as appetizers and can be enjoyed with green chutney, sauce or any dip of your choice. </b><b>They also tastes yummy with hummus, kasundi or mayo. last but not the least, they</b><b> are a great accompaniment to our normal dal-chawal or khichdi. </b><b>So check out the step by step pictorial recipe to prepare it. </b></p><p><b> </b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRscPByV8lGDo1r_CvD1A6KhMUd4qFSv3YkF0Virq28ZfHqYWtcLrcbzRD6KePbFqA2yod6w_GpKRiWCdK1vjHpclgzt6nKOV8oPBy1rOnWyOvXAYfWfQ7fFEXmy2VJ5OM72XSdY4q-qRo_WHbYRT_3yUElVVJLZJe6DrlusJpUEDjx5had845lsEC9O0/s3780/Parwal%20Peel%20Pakora%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRscPByV8lGDo1r_CvD1A6KhMUd4qFSv3YkF0Virq28ZfHqYWtcLrcbzRD6KePbFqA2yod6w_GpKRiWCdK1vjHpclgzt6nKOV8oPBy1rOnWyOvXAYfWfQ7fFEXmy2VJ5OM72XSdY4q-qRo_WHbYRT_3yUElVVJLZJe6DrlusJpUEDjx5had845lsEC9O0/w512-h640/Parwal%20Peel%20Pakora%209.JPG" width="512" /></a></div><p><br /></p><div><b> If it happens to be a rainy day or a cold winter night, then the excitement of having these pakoras reaches to another level. </b></div><div><b><br /></b></div><div><b> You can also mix all the ingredients and refrigerate till frying time. When required, fry them and serve them hot with the accompaniments. </b><b>It is super easy and tastes just yum.</b><b><br /><br /></b><b> Any leftover pakoras can be made into Kadhi Pakora the next day and enjoy with hot steamed rice / jeera rice for a great comfort meal. </b><b>You can also dish out pakora chaat for a light dinner.</b></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKEYdQWO_VvLMZ6b_6vb3FYEhIXfCNSy4xT7z4gZPD_jTeRMSVqhIF0pIxlPhmb3yGoSV_YG6ifK78QsqDzfIA0lVLJ7bz3kfGUi0v-wFqwJt-R0fHb8hlKZd71vRxhC4MjWTD2mZZIbaDwQjWILW0Ad-F2G6saQql3XHyJHhQPO51IFx2pFR9MNEkEY/s4032/Parwal%20Peel%20Pakora%2014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKEYdQWO_VvLMZ6b_6vb3FYEhIXfCNSy4xT7z4gZPD_jTeRMSVqhIF0pIxlPhmb3yGoSV_YG6ifK78QsqDzfIA0lVLJ7bz3kfGUi0v-wFqwJt-R0fHb8hlKZd71vRxhC4MjWTD2mZZIbaDwQjWILW0Ad-F2G6saQql3XHyJHhQPO51IFx2pFR9MNEkEY/w400-h300/Parwal%20Peel%20Pakora%2014.JPG" width="400" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><ul><li><b>1 cup parwal (pointed gourd) peel, finely chopped</b></li><li><b>1 small onion, chopped</b></li><li><b>2 green chilies, chopped</b></li><li><b>1 tsp. ginger, chopped</b></li><li><b>1 tsp. garlic, chopped</b></li><li><b>1/2 cup gram flour (besan)</b></li><li><b>salt to taste</b></li><li><b>1/2 tsp. turmeric powder</b></li><li><b>1/2 tsp. red chili flakes</b></li><li><b>1/2 tsp. cumin powder</b></li><li><b>1/2 tsp. coriander powder</b></li><li><b>1 tsp. nigella seeds (kalonji)</b></li><li><b>1/2 tsp. garam masala powder</b></li><li><b>oil to shallow / deep fry</b></li></ul><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebqUWjj4yyFrRpIEhoszq2yOJ4wEx6ZseNGGlnzzILX4LTp1J0Hw2HOuQNEro_dH_br341lPKkamKpU6CUXSWIZlTUarJFYa98Ej05zI4MQaZoSRBhDuj4iG9S3sdFkpt2RAqsYybnGhRj-A2VN4jfQRZVJ0EEM4JDzvZghOHq3t92fl8lVnkha7z7sk/s3780/Parwal%20Peel%20Pakora%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebqUWjj4yyFrRpIEhoszq2yOJ4wEx6ZseNGGlnzzILX4LTp1J0Hw2HOuQNEro_dH_br341lPKkamKpU6CUXSWIZlTUarJFYa98Ej05zI4MQaZoSRBhDuj4iG9S3sdFkpt2RAqsYybnGhRj-A2VN4jfQRZVJ0EEM4JDzvZghOHq3t92fl8lVnkha7z7sk/w512-h640/Parwal%20Peel%20Pakora%2010.JPG" width="512" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0jF1wsGzbNMdHaZZKicMBw27xsMVI5IHzGi2xD_YHLTK4BZC3wlOmiE8Be67e1RBwmB4e3O3UAxQSFejMRe2bCwdu9wwhqhmEGY8OFY0XnUJFFOJ1pnxtup0W-KRfb91RDSlFnpr8T7F8zYyXc5xfzBfuw0c0vIVaMk8uPsJUT-qusRuMcTytixDxVY/s4032/Parwal%20Peel%20Pakora%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0jF1wsGzbNMdHaZZKicMBw27xsMVI5IHzGi2xD_YHLTK4BZC3wlOmiE8Be67e1RBwmB4e3O3UAxQSFejMRe2bCwdu9wwhqhmEGY8OFY0XnUJFFOJ1pnxtup0W-KRfb91RDSlFnpr8T7F8zYyXc5xfzBfuw0c0vIVaMk8uPsJUT-qusRuMcTytixDxVY/w400-h300/Parwal%20Peel%20Pakora%2012.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b> In a bowl, combine all the above mentioned ingredients (except oil). Add little water at a time and knead into a dough. Keep aside for 10-15 minutes. </b><br /><b><br /></b><b> Heat oil in a pan. Make round shaped balls out of it and gently drop them, few at a time, into the hot oil. </b><br /><b><br /></b><b> Fry till golden in colour on all sides on a medium flame. Drain on a kitchen towel and serve them hot with green chutney or sauce.</b><br /><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQKPB6MHQxKh9TrgABIYy-lwWam97q2BqFaXuQsNFo4hP4a00uMtaL_hn5K4ZFmRrlYZ8Te-G6ZH9gC79CUfSJ9oeQbjJC_uioHHUR5910VRGhWJAHYK9Wn8idkKxoHciMF3oINTcDGTKYyv_grPsqe2kr-8NQrdbBoXFCiYftZCrSygOOW7k7TCQ6TY/s3024/Parwal%20Peel%20Pakora%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQKPB6MHQxKh9TrgABIYy-lwWam97q2BqFaXuQsNFo4hP4a00uMtaL_hn5K4ZFmRrlYZ8Te-G6ZH9gC79CUfSJ9oeQbjJC_uioHHUR5910VRGhWJAHYK9Wn8idkKxoHciMF3oINTcDGTKYyv_grPsqe2kr-8NQrdbBoXFCiYftZCrSygOOW7k7TCQ6TY/w400-h400/Parwal%20Peel%20Pakora%201.JPG" width="400" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZp7znGashtlf1DN57thwJC3OA10raJic2SzsdWu-S1MAfjNUqrTUsMdZeHcWGm3Qn-0qLo10-6T7b0Wbu_8iarLtm_uOe2mjI_UTVLoXTMnsLzQvfYro09my6moyRGsvcsGyecXxuuZUQsClNSMU2EsKZHxvmzjG-9e8tcEIz6k-Rvgn1XABjPeWl4hw/s3024/Parwal%20Peel%20Pakora%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZp7znGashtlf1DN57thwJC3OA10raJic2SzsdWu-S1MAfjNUqrTUsMdZeHcWGm3Qn-0qLo10-6T7b0Wbu_8iarLtm_uOe2mjI_UTVLoXTMnsLzQvfYro09my6moyRGsvcsGyecXxuuZUQsClNSMU2EsKZHxvmzjG-9e8tcEIz6k-Rvgn1XABjPeWl4hw/w400-h400/Parwal%20Peel%20Pakora%202.JPG" width="400" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5AID9bwYmP1SmsazzgMKCFfcHYmbuhnEtF1KoALcgDsCqDCeTEGNipMEQ67xXwz0a_RyPG525lPkSpVn7HObo_ZXkRyLppE7jLMElPbP68zk03FRNmYyUdncL2cbkrAa9wFVDtroRMBeU-IAlF9M8nngBc0C00TbYIOXkdcCrEEvtWyhDt0yQs2MVHCA/s3024/Parwal%20Peel%20Pakora%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5AID9bwYmP1SmsazzgMKCFfcHYmbuhnEtF1KoALcgDsCqDCeTEGNipMEQ67xXwz0a_RyPG525lPkSpVn7HObo_ZXkRyLppE7jLMElPbP68zk03FRNmYyUdncL2cbkrAa9wFVDtroRMBeU-IAlF9M8nngBc0C00TbYIOXkdcCrEEvtWyhDt0yQs2MVHCA/w400-h400/Parwal%20Peel%20Pakora%203.JPG" width="400" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG2bK0EZqkHXgTX-_O9Hw2qg5-fbCNSy1QTE1TrhqnuUQYFlEXBf1esvPRshLV23iXBDRI1JfmFS1qSdNm-RqYEc4XHcONcKdtSxWgUdDpurCQ26YSxLrWf7d-BqkXThTp2ecYf_0J3lCm0hsG8Lt8ZYUkz4bQLhSMNERYLI1qAeMYgCn6gnWQpWd0FE/s3024/Parwal%20Peel%20Pakora%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG2bK0EZqkHXgTX-_O9Hw2qg5-fbCNSy1QTE1TrhqnuUQYFlEXBf1esvPRshLV23iXBDRI1JfmFS1qSdNm-RqYEc4XHcONcKdtSxWgUdDpurCQ26YSxLrWf7d-BqkXThTp2ecYf_0J3lCm0hsG8Lt8ZYUkz4bQLhSMNERYLI1qAeMYgCn6gnWQpWd0FE/w400-h400/Parwal%20Peel%20Pakora%204.JPG" width="400" /></a></div><div><br /></div><div><b> In a bowl, mix all the ingredients (except oil).</b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_QFHaVYNNZSqGjm2nf3gjvvJgXL1bFEDEEpI5pyzkG599MNJF2AqYArRmjsHNluPEb_ViagGcjt9wAOI4JPQ0NDn5DyI91-f97ECxxI5Bpkzic0G94YqYPiSqTmEyQM2FK_s9PdofFSaJTzLx0xaJ2SprUettahU8C-ddRirMU8uEg6VaHhVbewB4EA/s3024/Parwal%20Peel%20Pakora%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_QFHaVYNNZSqGjm2nf3gjvvJgXL1bFEDEEpI5pyzkG599MNJF2AqYArRmjsHNluPEb_ViagGcjt9wAOI4JPQ0NDn5DyI91-f97ECxxI5Bpkzic0G94YqYPiSqTmEyQM2FK_s9PdofFSaJTzLx0xaJ2SprUettahU8C-ddRirMU8uEg6VaHhVbewB4EA/w400-h400/Parwal%20Peel%20Pakora%205.JPG" width="400" /></a></div><div><br /></div><div><b> Add little water & knead into a dough. Keep aside for 10-15 minutes. </b></div><div><br /></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQSQv8uChdwFUtxpVCmN6dELbYhH6YDXhev8ZGp8HhA4-EKjOeywfohD5Qcavi3nNMMsLL-3tQiuGgJ-AgZOGrwDtuC5C_U3gpKCMH36AL36FFfdMps-BfrCD0A4G2xK9Qm0JQsR3H8hHpaOV5vZPNNzUiKA1TxsJJX1awkD9ApqkviQsXJ5fcDLLU3g/s3024/Parwal%20Peel%20Pakora%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQSQv8uChdwFUtxpVCmN6dELbYhH6YDXhev8ZGp8HhA4-EKjOeywfohD5Qcavi3nNMMsLL-3tQiuGgJ-AgZOGrwDtuC5C_U3gpKCMH36AL36FFfdMps-BfrCD0A4G2xK9Qm0JQsR3H8hHpaOV5vZPNNzUiKA1TxsJJX1awkD9ApqkviQsXJ5fcDLLU3g/w400-h400/Parwal%20Peel%20Pakora%206.JPG" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;">Heat oil in a pan. Make round shaped balls out of it & gently drop them, </b></div><div><b> few at a time, into the hot oil. </b></div><div><br /></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQqQFVD_H5-QdUAytidobdrXnRVdkkWHJnQ9yzTpPwU8wtVNUcparz9w_yI8i9ni8ndquLw9JhGl3Z3WFQE-1jsxuJUlYjNAGOMfFcEqdGr2_7hqKzgEg1Lel3UedCkfAt7JQuENLb7q0ENOqdseK6dAYRmcP1DupZOBTKZKACJdppssPABCGMId9hvKU/s3024/Parwal%20Peel%20Pakora%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQqQFVD_H5-QdUAytidobdrXnRVdkkWHJnQ9yzTpPwU8wtVNUcparz9w_yI8i9ni8ndquLw9JhGl3Z3WFQE-1jsxuJUlYjNAGOMfFcEqdGr2_7hqKzgEg1Lel3UedCkfAt7JQuENLb7q0ENOqdseK6dAYRmcP1DupZOBTKZKACJdppssPABCGMId9hvKU/w400-h400/Parwal%20Peel%20Pakora%207.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"> Fry till golden in colour on all sides on a medium flame. </b></div></div><div><br /></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vmY1u-efwDvLkCWbHThX_v1eF4OIRNL98tdOJOMu4jdtYOnCn1VtO9uJ21ZZKfDqCURaS67LqaxoXV4GtCqW_cNgsbqvnjCHh7edQ_kXlMhun2ALoY22kSCoF96caqjOi7UbshyAfu7vj959Xnoh1Xl6i9bHBkMR53feqfz_2p1kdvyOVgdRQ2wiXDY/s3024/Parwal%20Peel%20Pakora%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3vmY1u-efwDvLkCWbHThX_v1eF4OIRNL98tdOJOMu4jdtYOnCn1VtO9uJ21ZZKfDqCURaS67LqaxoXV4GtCqW_cNgsbqvnjCHh7edQ_kXlMhun2ALoY22kSCoF96caqjOi7UbshyAfu7vj959Xnoh1Xl6i9bHBkMR53feqfz_2p1kdvyOVgdRQ2wiXDY/w400-h400/Parwal%20Peel%20Pakora%208.JPG" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;">Drain on a kitchen towel.</b></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><br /></b></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYLEh2BDCS9VdQPjEIkT_jO97OCFhRDuonHMXDJXfkrv3i-0Of4sm29V1y8tdYWCCjIEvbuwKOxsKemIOiTEFqqqePOR1Er_FLUc_Q-w-Fa0F7oOkPBKFN88iP7Zf8RHb4nBONANZtf_gESjFqxuS-Pu16zfgR-XWyrLOnfaEJhaEuovm9UgzeUlKAls/s4032/Parwal%20Peel%20Pakora%2013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYLEh2BDCS9VdQPjEIkT_jO97OCFhRDuonHMXDJXfkrv3i-0Of4sm29V1y8tdYWCCjIEvbuwKOxsKemIOiTEFqqqePOR1Er_FLUc_Q-w-Fa0F7oOkPBKFN88iP7Zf8RHb4nBONANZtf_gESjFqxuS-Pu16zfgR-XWyrLOnfaEJhaEuovm9UgzeUlKAls/w400-h300/Parwal%20Peel%20Pakora%2013.JPG" width="400" /></a></div><p><b> Serve them hot with green chutney or sauce.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kPAwTZ7NJrweodbSWhKpfGX_6tMcrjf2XZf8kMFvTniVDXvUOiqldEowfQ9WcT67Dqc1eFxkTfAExdQmVeA1wVhV4_LvqO4O-8OdC9dXVYKd0Qq9dl5Ykp_ND4i4UZLhNEUKZUPE6Hgc0kyoWROOZDfLjyNpekwlrkH0BlVerkJQzWjSYptmPmXct3w/s3780/Parwal%20Peel%20Pakora%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kPAwTZ7NJrweodbSWhKpfGX_6tMcrjf2XZf8kMFvTniVDXvUOiqldEowfQ9WcT67Dqc1eFxkTfAExdQmVeA1wVhV4_LvqO4O-8OdC9dXVYKd0Qq9dl5Ykp_ND4i4UZLhNEUKZUPE6Hgc0kyoWROOZDfLjyNpekwlrkH0BlVerkJQzWjSYptmPmXct3w/w512-h640/Parwal%20Peel%20Pakora%2011.JPG" width="512" /></a></div><br /><b><br /></b><p></p><p><b><br /></b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><b> </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0tag:blogger.com,1999:blog-3048889650841637842.post-65778448179088221222023-10-14T12:39:00.001-07:002023-10-14T12:44:32.851-07:00Ilish Macher Matha / Muro diye Ole Torkari (Elephant Yam cooked with Hilsa Fish Head - Bong style)<p> </p><p><b> This is a traditional Bong style curry where Elephant Yam is cooked with Hilsa fish head. It is had with hot steamed rice and is considered a delicacy on a Bengali platter. Apart from Hilsa fish, you can also substitute it with Rohu or Indian carp fish.</b><br /><b><br /></b><b> This dish is usually a Sunday lunch menu in most of the Bengali homes and it is also prepared on special occasions. It is a very simple dish, that is light on the tummy. Very few basic ingredients goes into preparing this curry. A tsp. of raw mustard oil to the end product gives an authentic touch and flavour to this dish. So check out the step by step pictorial recipe to prepare this delicacy. </b><b><br /></b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8Xdsd2_aubeRVXGjlRnHA1HBvbATukiNxX1W2143j5EOIF62ANdoXCbzOee677n6gXPfTFMinbhnxsBI8Z-wtliFKggmpNYHtF0YSHnnMCtJaj72w7iPwUWCEitYJNxsNznW0z_DgCQqmR0l32KGxUbU3KL8YFrQI5wQWWqRzZgdc4Vs0dm1bk6-woA/s4032/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8Xdsd2_aubeRVXGjlRnHA1HBvbATukiNxX1W2143j5EOIF62ANdoXCbzOee677n6gXPfTFMinbhnxsBI8Z-wtliFKggmpNYHtF0YSHnnMCtJaj72w7iPwUWCEitYJNxsNznW0z_DgCQqmR0l32KGxUbU3KL8YFrQI5wQWWqRzZgdc4Vs0dm1bk6-woA/w480-h640/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%208.JPG" width="480" /></a></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlR67PJsakLS9qL1vEJYcSiuvOZYWvcFrXYHPZz_zcNqMV8zd1Ombyb2HcFL1e6Q9daV0SLIc9On8f_iigHdf5cNeJ_s4J6PyiPiGzXeTuIxapjYfegIS6NOeLZ1x4PMzVzW1ZsCDm_ZW360-35LedPMKBh6Ona76Z8C_qHZP_dFdmO5PZE2EQUuYJzGw/s4032/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%2013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlR67PJsakLS9qL1vEJYcSiuvOZYWvcFrXYHPZz_zcNqMV8zd1Ombyb2HcFL1e6Q9daV0SLIc9On8f_iigHdf5cNeJ_s4J6PyiPiGzXeTuIxapjYfegIS6NOeLZ1x4PMzVzW1ZsCDm_ZW360-35LedPMKBh6Ona76Z8C_qHZP_dFdmO5PZE2EQUuYJzGw/w400-h300/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%2013.JPG" width="400" /></a></div><p><br /></p><p></p><ul style="text-align: left;"><li><b>1 Hilsa fish head, marinated with a pinch of salt & turmeric powder & deep fried</b></li><li><b>250-300 gms. ole Elephant Yam), into into cubes</b></li><li><b>2-3 tbsp. mustard oil</b></li><li><b>2 dry red chilies</b></li><li><b>2 bay leaves</b></li><li><b>1 tsp. cumin seeds</b></li><li><b>salt to taste</b></li><li><b>1/2 tsp. turmeric powder</b></li><li><b>1 cup water</b></li><li><b>2-3 green chilies, slit</b></li><li><b>1 tsp. ginger, grated</b></li><li><b>1 tsp. mustard oil to garnish</b></li><li><b>2 tbsp. coriander leaves, chopped</b></li></ul><div><b><br /></b></div><p></p><p><b>Bhaja Masala (dry roasted spices)</b></p><p></p><ul style="text-align: left;"><li><b>1 tbsp. cumin seeds</b></li><li><b>3-4 bay leaves, broken</b></li><li><b>3-4 dry red chilies</b></li></ul><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VVfbhXWQcoNKQ-RSdhRWzzfhZe4PsH4iQJaAV6tWu87JpUy9jjXPWdM8cn6RQSmdSnUFI3uzmnV8vcckNMFIRKYddTiqFHb7EQIETDHkvvgSLRo4sjs7sbDcu-h-G8XXefbok7RB2-Ox9IZXHvn-mZH0QXqx8AXDC9rJR3Htv_X4Mh2llYnF4Tn00qM/s4032/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VVfbhXWQcoNKQ-RSdhRWzzfhZe4PsH4iQJaAV6tWu87JpUy9jjXPWdM8cn6RQSmdSnUFI3uzmnV8vcckNMFIRKYddTiqFHb7EQIETDHkvvgSLRo4sjs7sbDcu-h-G8XXefbok7RB2-Ox9IZXHvn-mZH0QXqx8AXDC9rJR3Htv_X4Mh2llYnF4Tn00qM/w480-h640/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%209.JPG" width="480" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVOsjUX8PXJvYJMIetCayK4l8PbNUMk9_qRKXBQvYjI1Ayw9M0YFtgBsppTvl8K3FCxTcSkRYpsn3CRz_bN6UFSe73sfn0AF6Y8Af47xWAXhzq9XOscKD_Fo71nPraK-W_9Zd3Wn6BZL8u6Kw5q4ECUEPNgsaTbX9qJET4-LfZ_RPo6NmYbELKVUR3aeE/s4032/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVOsjUX8PXJvYJMIetCayK4l8PbNUMk9_qRKXBQvYjI1Ayw9M0YFtgBsppTvl8K3FCxTcSkRYpsn3CRz_bN6UFSe73sfn0AF6Y8Af47xWAXhzq9XOscKD_Fo71nPraK-W_9Zd3Wn6BZL8u6Kw5q4ECUEPNgsaTbX9qJET4-LfZ_RPo6NmYbELKVUR3aeE/w400-h300/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%2011.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b> For Bhaja Masala - Dry roast the cumin seeds, dry red chilies and bay leaves for a minute or till you get a nice aroma. Keep aside to cool and then grind into a fine powder. Keep aside. </b></p><p><b> Heat oil in a kadai / pan and temper with dry red chilies, bay leaves and cumin seeds. Sauté for a few seconds. </b></p><p><b> Now add the fried fish head and break into few pieces. Then add the cubed (Ole) Elephant Yam and stir fry for 2-3 minutes. </b></p><p><b> Add 1 cup water, salt and turmeric powder. Bring it to a boil and then simmer, covered, till almost done. </b></p><p><b> Add the grated ginger and slit green chilies. Cook further for a minute and switch off the flame. </b></p><p><b> Add the mustard oil and garnish with a tsp. of the ground spice mix. Enjoy with hot steamed rice. </b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrRKB3DjU15-wPJWaRsg8hDr_F4Ru-KKWmqey15QFxoBwnbVoJNs4JZFuOUwB1edbHvG-PVW2CYDqXTccj9Hgvs-Zwb6ksv3j_ZjUi2jsRz5DPzaC3Z-09SLkvQc3Xr7jjLl9Mnm-xuJ44utNFwFhqjvpxbv-uVqRqRuQVKZbY7ritHmUqjRcLmI_vzQ/s3024/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrRKB3DjU15-wPJWaRsg8hDr_F4Ru-KKWmqey15QFxoBwnbVoJNs4JZFuOUwB1edbHvG-PVW2CYDqXTccj9Hgvs-Zwb6ksv3j_ZjUi2jsRz5DPzaC3Z-09SLkvQc3Xr7jjLl9Mnm-xuJ44utNFwFhqjvpxbv-uVqRqRuQVKZbY7ritHmUqjRcLmI_vzQ/w400-h400/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%201.JPG" width="400" /></a></div><div><b> </b></div><div><b> Bhaja Masala - Dry roast the cumin seeds, dry red chilies & bay leaves</b></div><div><b> for a minute or till you get a nice aroma. Keep aside to cool & then grind</b></div><div><b> into a fine powder. Keep aside. </b></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFgolH8SVbYW4Zo_Zb5BEx5qLogLcGhir9MvggQJ4Eipr8430c6s-GxJ7g0BohTvJo74u1E4-5U8iiYBmaORjPBfk_16ay5LybwTCIciQV5i1F0cZEOfyGVEqcMZNEQ6khRx4OS9pb6q72PUnPVU-K8PD5WJh12oQeOcX_Upe-SaeDXEczwq9jkIrwPI/s3024/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOFgolH8SVbYW4Zo_Zb5BEx5qLogLcGhir9MvggQJ4Eipr8430c6s-GxJ7g0BohTvJo74u1E4-5U8iiYBmaORjPBfk_16ay5LybwTCIciQV5i1F0cZEOfyGVEqcMZNEQ6khRx4OS9pb6q72PUnPVU-K8PD5WJh12oQeOcX_Upe-SaeDXEczwq9jkIrwPI/w400-h400/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%202.JPG" width="400" /></a></div><div><br /></div><div><b> Heat oil in a kadai / pan & temper with dry red chilies, bay leaves &</b></div><div><b> cumin seeds. Sauté for a few seconds. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgw1I1AGHSNBCm83q3k9XO6o2f_IYWwuLZTytJqLyptohOc-6S0SVXH8I-56iZnEvidV0UJVJqOjpHq6zcv70xnCJxwSz4nQXZkMB2smMEYnTZBepEvtyVFm9w0H_hoYdS2tj0wyYVT6BSCBIUX0AQBPBIKjJhD47wrvwAI6gD8pctBT8MFXS6Bc2JtI/s3024/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgw1I1AGHSNBCm83q3k9XO6o2f_IYWwuLZTytJqLyptohOc-6S0SVXH8I-56iZnEvidV0UJVJqOjpHq6zcv70xnCJxwSz4nQXZkMB2smMEYnTZBepEvtyVFm9w0H_hoYdS2tj0wyYVT6BSCBIUX0AQBPBIKjJhD47wrvwAI6gD8pctBT8MFXS6Bc2JtI/w400-h400/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%203.JPG" width="400" /></a></div><div><br /></div><div><b> Add the fried fish head & break into few pieces. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioW0t0pWsjGI0QpHMqijtWQrw9vYMUYoMcXIs1K4nmkzhwA-xyWOhJ3w_ya33UNVhnApBgjdJbH7cQjkHzHY6CnphThiSQYvvLWt0DO-McnbqwezIVMyE9zJcBHzOAtmnyEvunoesu_f0GQH_hxj18e5ZaOXj314PAmtwgdybJwq2CyQH_74OO16FkoPU/s3024/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioW0t0pWsjGI0QpHMqijtWQrw9vYMUYoMcXIs1K4nmkzhwA-xyWOhJ3w_ya33UNVhnApBgjdJbH7cQjkHzHY6CnphThiSQYvvLWt0DO-McnbqwezIVMyE9zJcBHzOAtmnyEvunoesu_f0GQH_hxj18e5ZaOXj314PAmtwgdybJwq2CyQH_74OO16FkoPU/w400-h400/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%204.JPG" width="400" /></a></div><div><br /></div><div><b> Add the cubed (Ole) Elephant Yam & stir fry for 2-3 minutes. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4XK0ZKIsy6sv_maywLEbvqAHGF7vulyS39-vpjY0KOkHgXkV7PE038J9eUONsj45x51yAwY6T0JSpq6JSIdGpJeB5KvYGrGJB9rwQkDQ5uJta9gu_0g0ECl49DE_sA9NKoyEi3bUe1NfcZkk51Cu6xg-gME2eXxG3sVoSU6a9fPgtCH_mLEf0u7qP1M/s3024/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4XK0ZKIsy6sv_maywLEbvqAHGF7vulyS39-vpjY0KOkHgXkV7PE038J9eUONsj45x51yAwY6T0JSpq6JSIdGpJeB5KvYGrGJB9rwQkDQ5uJta9gu_0g0ECl49DE_sA9NKoyEi3bUe1NfcZkk51Cu6xg-gME2eXxG3sVoSU6a9fPgtCH_mLEf0u7qP1M/w400-h400/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%205.JPG" width="400" /></a></div><div><br /></div><div><b> Add 1 cup water, salt & turmeric powder. Bring it to a boil and then </b></div><div><b> simmer, covered, till almost done. </b></div><div><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VXOb0iorzN28CeA7UKCrEiJAAHFY4VYw-SKNRH0r1Um6gacA8eeLc9_IOtZ5JMVEPPNj9conr4p_3RF9UyGcTA5fQRTnuNER9m1L8X1NINmA_IrFdsj-8RKfBROuHxaj0XNHFvXwcn7vuwcaPkXB2tVG4mRNbHG5t9uWpSyRLG-TnZYEgHnoSkauLyo/s3024/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VXOb0iorzN28CeA7UKCrEiJAAHFY4VYw-SKNRH0r1Um6gacA8eeLc9_IOtZ5JMVEPPNj9conr4p_3RF9UyGcTA5fQRTnuNER9m1L8X1NINmA_IrFdsj-8RKfBROuHxaj0XNHFvXwcn7vuwcaPkXB2tVG4mRNbHG5t9uWpSyRLG-TnZYEgHnoSkauLyo/w400-h400/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%206.JPG" width="400" /></a></div><div><br /></div><div><b> Add the grated ginger & slit green chilies. Cook for a minute more.</b></div><div><b> </b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvhYGXA9JzO2GTfROHd91GgU81P48ZkXW_eN_0iWqk93FC20tvkIm5v4c0IfO3HGobiif_zzhKDSB_62KTT4QVm2MF7_yNaeq8fe1FUWAhQWy926685lnA0zOPYr_kTbeGLiUF52x5tPbv4cfqSk-pE0Tsjxmn7hwgem4gjS0kd-oaGmqi0oA1nDxrgU/s3024/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvhYGXA9JzO2GTfROHd91GgU81P48ZkXW_eN_0iWqk93FC20tvkIm5v4c0IfO3HGobiif_zzhKDSB_62KTT4QVm2MF7_yNaeq8fe1FUWAhQWy926685lnA0zOPYr_kTbeGLiUF52x5tPbv4cfqSk-pE0Tsjxmn7hwgem4gjS0kd-oaGmqi0oA1nDxrgU/w400-h400/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%207.JPG" width="400" /></a></div><p><b> Add the mustard oil.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignMl6FsALJMpfKTBnyn3V5O2haHJkXe4lKsZvJsVbKG6gr0N9G3CtWvuFVQ-QhsRZGX40GTKikkqEbIoeQr_uGEJWbPmZ8CfVnUrUUCz2RLoigLbXQcyVjh89_E6ufr70wi9xJ5L5VrBIB9euIikZwOd3xd6z4VG1830Oyk4dJR68Pa80cnpXfpIKO80/s4032/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%2012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignMl6FsALJMpfKTBnyn3V5O2haHJkXe4lKsZvJsVbKG6gr0N9G3CtWvuFVQ-QhsRZGX40GTKikkqEbIoeQr_uGEJWbPmZ8CfVnUrUUCz2RLoigLbXQcyVjh89_E6ufr70wi9xJ5L5VrBIB9euIikZwOd3xd6z4VG1830Oyk4dJR68Pa80cnpXfpIKO80/w400-h300/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%2012.JPG" width="400" /></a></div><div><br /></div><div><b> Garnish with a tsp. of the ground spice mix. </b></div><div><b><br /></b></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/AVvXsEjbMqTi4CaIjlEhxgbE1Dcb6XFFOVfAYz_xcq3057cLjEbHNDBL_q7btRcYwjwk9DdLLaOAixt1nZMIz9ydsVxaVihqEk0j77mVRuk3jYz7f2GMsrvq03vAOtr9W9gmyAJbe5bM0Ze5XZYEF_5hRnEiYjHvn9AeJONceg2Ic_fd-_RE4WtDVJf4_suhChM/s3024/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%2010a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2989" data-original-width="3024" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMqTi4CaIjlEhxgbE1Dcb6XFFOVfAYz_xcq3057cLjEbHNDBL_q7btRcYwjwk9DdLLaOAixt1nZMIz9ydsVxaVihqEk0j77mVRuk3jYz7f2GMsrvq03vAOtr9W9gmyAJbe5bM0Ze5XZYEF_5hRnEiYjHvn9AeJONceg2Ic_fd-_RE4WtDVJf4_suhChM/w400-h395/Ilish%20Macher%20Matha%20diye%20Ole%20Torkari%2010a.JPG" width="400" /></a></div><p> <b> Enjoy with hot steamed rice. </b></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>bethicaskitchenhttp://www.blogger.com/profile/10937506978615862317noreply@blogger.com0