tag:blogger.com,1999:blog-70221817293583557352024-03-16T00:31:36.421-07:00Krithi's KitchenKrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.comBlogger458125tag:blogger.com,1999:blog-7022181729358355735.post-39144492509360818442015-12-30T06:35:00.002-08:002015-12-30T06:35:55.765-08:00Kushka | Indian Rice Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Ever in a thought of what to make to go with your spicy curries for lunch? When you are making a rich curry for your weekend lunch a simple white rice to go with it may sometimes be bleh.. Dress up your rice with this flavorful Kushka aka empty biryani. It is called empty briyani because it has all the flavours of the briyani without the meat or veggies in it.</span><br />
<span style="font-family: Verdana, sans-serif;">I got a recipe request for this kushka from my friend through FB. I had wanted to make and post this sooner but things got in the way. Laptop issues being the primary one. Finally I got some time to sit and compose the post, pictures and all. Hope you like it N..</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Basmati rice - 2 cups (see notes)</span><br />
<span style="font-family: Verdana, sans-serif;">Ghee - 1 tsp + 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cloves - 3</span><br />
<span style="font-family: Verdana, sans-serif;">Cinnamon - 1" piece</span><br />
<span style="font-family: Verdana, sans-serif;">Bay leaf - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Star anise - 2</span><br />
<span style="font-family: Verdana, sans-serif;">Cashew nuts - 5</span><br />
<span style="font-family: Verdana, sans-serif;">Shallots/Pearl onions - 10, peeled, sliced</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger garlic paste - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Green chillies - 2</span><br />
<span style="font-family: Verdana, sans-serif;">Chilli powder - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Coriander powder - 1 tsp </span><br />
<span style="font-family: Verdana, sans-serif;">Coconut milk - 1 cup </span><span style="font-family: Verdana, sans-serif;">(freshly made or from can, anything works)</span><br />
<span style="font-family: Verdana, sans-serif;">Water - 2-1/2 cups</span><br />
<span style="font-family: Verdana, sans-serif;">Mint - a fistful</span><br />
<span style="font-family: Verdana, sans-serif;">Cilantro/Coriander leaves - a fistful</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - to taste</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEVJ9i3IXFk2ZiCq_Ez1Hk9zA20K2OTYzUB00HCoYp1162qjxnZXKUsB2NxPuQS3r9eYZipnUGgny3Aezq1UJpwsMbOkNjvwQuKJqBLU2H8L-5H12OLeVleTc03R3CTkbrCtYFnxg8bTG/s1600/Egg+curry+kushka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEVJ9i3IXFk2ZiCq_Ez1Hk9zA20K2OTYzUB00HCoYp1162qjxnZXKUsB2NxPuQS3r9eYZipnUGgny3Aezq1UJpwsMbOkNjvwQuKJqBLU2H8L-5H12OLeVleTc03R3CTkbrCtYFnxg8bTG/s640/Egg+curry+kushka.jpg" width="440" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Wash and soak the rice for 15 mins. Drain the rice in sieve/colander with tiny holes. Heat a tsp of ghee and fry cashewnuts. Remove the nuts and add the drained rice, fry until dry. Spread on a plate to cool. Heat oil and the remaining ghee in a pressure cooker and add the whole spices. Add the green chillies, sliced onions and cook in medium heat until the onions are golden. Add the ginger garlic paste and saute for a minute or two. Add half of the mint and coriander leaves and mix. Add the coconut milk and water and allow it to boil. Add the rice and cook covered for 10-12 minutes or pressure cook for one whistle. When done, sprinkle the remaining mint and coriander and mix with a fork. Serve hot with a spicy curry. I made this <a href="http://krithiskitchen.blogspot.com/2013/05/muttai-kulambu-boiled-egg-curry-south.html" target="_blank">egg curry</a> to go with the kushka.</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Notes:</i></span><br />
<span style="font-family: Verdana, sans-serif;">The best rice to use for any south Indian pulao/briyani is Jeera Samba (seeraga samba). I couldn't find this rice in the indian stores in the area I live so the closest alternative would be basmati.</span><br />
<span style="font-family: Verdana, sans-serif;">Pearl onions are a best component for any briyani recipe since it yields a mild sweetness. Regular onions may be substituted per wish.</span><br />
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KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com5tag:blogger.com,1999:blog-7022181729358355735.post-63906649492939564732015-12-27T06:00:00.000-08:002016-12-19T16:29:39.606-08:00Kesar Pista Cookies (Eggless) | Christmas Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; text-align: left;">Christmas went by pretty well. We had loads of fun with friends, went to a movie, not to forgot a bunch of cookies I baked along with the <a href="http://krithiskitchen.blogspot.com/2015/12/christmas-fruit-cake-old-fashioned-rum.html" target="_blank">Christmas Rum Cake</a>. I also tried something new with the condensed milk I had in my fridge leftover from making this <a href="http://krithiskitchen.blogspot.com/2015/11/doodh-peda-in-ten-minutes-condensed.html" target="_blank">Doodh Peda</a>. These cookies are incredible easy to make and comes together in less than 20 minutes. Now, how easy it is for a homemade-from-scratch cookie.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Makes 18-24 cookies based on size</span><br>
<span style="font-family: Verdana, sans-serif;">All purpose flour - 1 cup + 1 tbsp</span><br>
<span style="font-family: Verdana, sans-serif;">Salt - 1/4 tsp</span><br>
<span style="font-family: Verdana, sans-serif;">Baking powder - 1-1/2 tsp</span><br>
<span style="font-family: Verdana, sans-serif;">Pistachios, raw - 1/4 cup</span><br>
<span style="font-family: Verdana, sans-serif;">Butter, room temperature - 1/2 cup</span><br>
<span style="font-family: Verdana, sans-serif;">Condensed milk - 1/4 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><font face="Verdana, sans-serif">Sugar - 2 Tbsp <br></font>
<span style="font-family: Verdana, sans-serif;">Warm milk - 2 tsp</span><br>
<span style="font-family: Verdana, sans-serif;">Saffron strands - 4-5</span><br>
<span style="font-family: Verdana, sans-serif;"><br></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br>
<span style="font-family: Verdana, sans-serif;">Sprinkle the saffron strands in the warm milk and set aside to steep. </span><br>
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 350 F. Chop the pistachios into tiny pieces. Sieve 1 cup flour, salt and baking powder. Whisk the butter, sugar and condensed milk until well mixed. Add the milk and the flour mix and knead to form a smooth dough. If the dough is sticky, sprinkle the remaining flour as needed to make it smooth. Pinch 1 inch balls of dough and roll. Place in a lined baking sheet and bake for 9-12 minutes. When done allow to cool in the baking pan. When almost cool transfer to a cooling rack to cool completely.</span><br>
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KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com1tag:blogger.com,1999:blog-7022181729358355735.post-15409929261294931832015-12-23T23:41:00.001-08:002015-12-23T23:41:17.273-08:00Gingerbread Pancakes | Holiday Breakfast Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Waking up in the morning to the smell of freshly cooked meal wafting from the kitchen is a boon. That is not available because of two reasons if you live elsewhere from your mom's or grandma's home. First, in the fast paced world, breakfast is often a convenience food like cereal or oatmeal. Secondly, you have to be in the kitchen in the (early) morning to make the meal :). </span><br />
<span style="font-family: Verdana, sans-serif;">But holidays are an exception. Having a relaxed morning with your family gathered around the breakfast table makes you want to make something special with the flavor of the holidays, like this gingerbread pancakes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1iTiRzpmdyTDDP7l-W2n4fXoE6P7OZD3y3IQkirLpJSjRV2O6y5lRHSv2j9NXR0bl3xvGKqCLoOiBxsCslrSFzWZJLO7Ue_z6z_hofMgxP5W9M8OCdfhBuA4JQ08eagYRg9VHazDk__f/s1600/Gingerbread+Pancakes+breakfast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1iTiRzpmdyTDDP7l-W2n4fXoE6P7OZD3y3IQkirLpJSjRV2O6y5lRHSv2j9NXR0bl3xvGKqCLoOiBxsCslrSFzWZJLO7Ue_z6z_hofMgxP5W9M8OCdfhBuA4JQ08eagYRg9VHazDk__f/s640/Gingerbread+Pancakes+breakfast.JPG" width="426" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">All purpose flour/Maida - 1-1/2 cups (see notes)</span><br />
<span style="font-family: Verdana, sans-serif;">Baking powder - 1 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cinnamon powder - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger powder - 3/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ground Cloves - a pinch</span><br />
<span style="font-family: Verdana, sans-serif;">Brown Sugar - 2 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Milk - 1 cup + 2 Tbsp (add 2 Tbsp more for thinner pancakes)</span><br />
<span style="font-family: Verdana, sans-serif;">Egg - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Butter, melted - 2 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Maple Syrup - 1 Tbsp (see notes)</span><br />
<span style="font-family: Verdana, sans-serif;">Vanilla extract - 1 tsp</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Sieve the flour, baking powder, salt, sugar and spices until there are no lumps.</span><br />
<span style="font-family: Verdana, sans-serif;">Whisk the milk, egg, butter, syrup and vanilla in a separate cup. Add the liquid to the flour and mix with a whisk until combined. Allow it to rest for 5 minutes. The resting time is crucial to help the gluten relax and give a fluffier texture to the pancakes.</span><br />
<span style="font-family: Verdana, sans-serif;">Heat a non-stick or seasoned cast iron pan in medium high heat. A little spray of water should sizzle. Reduce the heat to medium and pour a quarter cup measure to the pan. Allow to spread on its own. No need to swirl the pan. When bubbles form and burst on the surface, it is time to flip the pancake. Flip and allow it to cook a half a minute or more. Serve hot topped with a dollop of salted butter, maple syrup and fresh fruits. You could also top it with powdered sugar.</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Notes:</i></span><br />
<span style="font-family: Verdana, sans-serif;">Authentic gingerbread flavor has molasses in it. If you want to use molasses, skip the brown sugar and maple syrup and add 3 Tbsp of molasses. Reduce the milk by 2 Tbsp as well.</span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com0tag:blogger.com,1999:blog-7022181729358355735.post-40034887423412290042015-12-12T09:26:00.000-08:002016-01-07T11:11:38.643-08:00Christmas Fruit Cake / Old fashioned Rum Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "verdana" , sans-serif;">Last year this time I had posted the <a href="http://krithiskitchen.blogspot.com/2014/12/christmas-fruit-cake-no-alcohol-no-soak.html" target="_blank">Christmas fruit cake</a> (no alcohol no soak) recipe. And I made a mental note to try the real version soon, the all out caramel-alcohol fruit soaked plum cake. And I did. Well, it wasn't easy. I scoured my cookbook collection, referred a few <a href="http://www.ohtastensee.com/2013/12/08/christmas-special-fruit-cake-indian-style-plum-cake/" target="_blank">trusted sites</a> and arrived at my recipe. I made a small test batch (1/4th of the below recipe) before a few months for recipe testing and was happy with it.</span><br />
<span style="font-family: "verdana" , sans-serif;">Here I am sharing the all famous Old fashioned Christmas Rum cake sold in bakeries across Indian during this season.</span><br />
<span style="font-family: "verdana" , sans-serif;">The color of the cake depends on the sugar used and the dry fruits you use. The more darker dry fruits you use, like raisins, dates the darker the cake will be. I used a good mix of dark and light colored dry fruits and hence the honey golden cake.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "verdana" , sans-serif;"><i>For the Fruit Soak:</i></span><br />
<span style="font-family: "verdana" , sans-serif;">Dry Fruits - 4 cups</span><br />
<span style="font-family: "verdana" , sans-serif;">(I used a mix of the following</span><br />
<span style="font-family: "verdana" , sans-serif;">Candied fruit and peels - 1 cup</span><br />
<span style="font-family: "verdana" , sans-serif;">Raisins - 1/2 cup</span><br />
<span style="font-family: "verdana" , sans-serif;">Golden raisins - 1/2 cup</span><br />
<span style="font-family: "verdana" , sans-serif;">Dried Cranberries - 1/2 cup</span><br />
<span style="font-family: "verdana" , sans-serif;">Dates - 1/2 cup</span><br />
<span style="font-family: "verdana" , sans-serif;">Dried Figs - 1/4 cup</span><br />
<span style="font-family: "verdana" , sans-serif;">Dried Apricots - 1/2 cup</span><br />
<span style="font-family: "verdana" , sans-serif;">Candied ginger - 1/4 cup)</span><br />
<span style="font-family: "verdana" , sans-serif;">You could use the dry fruits based on your liking to a total of 4 cups.</span><br />
<span style="font-family: "verdana" , sans-serif;">Dark Brown sugar - 1/2 cup</span><br />
<span style="font-family: "verdana" , sans-serif;">Orange juice - 1/2 cup</span><br />
<span style="font-family: "verdana" , sans-serif;">Water - 1/2 cup</span><br />
<span style="font-family: "verdana" , sans-serif;">Rum - 1/2 cup (Can substitute whisky)</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><i>For the cake:</i></span><br />
<span style="font-family: "verdana" , sans-serif;">All purpose Flour (Maida) - 2 cups + 1/2 cup</span><br />
<span style="font-family: "verdana" , sans-serif;">Salt - 1 tsp</span><br />
<span style="font-family: "verdana" , sans-serif;">Baking powder - 1-1/4 tsp</span><br />
<span style="font-family: "verdana" , sans-serif;">Baking soda - 1/2 tsp</span><br />
<span style="font-family: "verdana" , sans-serif;">Cinnamon - 2 tsp</span><br />
<span style="font-family: "verdana" , sans-serif;">Ginger - 1 tsp</span><br />
<span style="font-family: "verdana" , sans-serif;">Cloves - 1/2 tsp</span><br />
<span style="font-family: "verdana" , sans-serif;">Nutmeg - 1/2 tsp</span><br />
<span style="font-family: "verdana" , sans-serif;">Butter - 1 cup (softened)</span><br />
<span style="font-family: "verdana" , sans-serif;">Dark brown sugar - 1 cup (see notes)</span><br />
<span style="font-family: "verdana" , sans-serif;">Eggs - 4 (room temperature)</span><br />
<span style="font-family: "verdana" , sans-serif;">Vanilla - 2 tsp</span><br />
<span style="font-family: "verdana" , sans-serif;">Nuts - 2 cups, roughly chopped (Use a mix of almonds, cashews, pecans, walnuts and sunflower seeds)</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Method:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Before a day of making the cake, make the caramel fruit soak. Heat the dark brown sugar in a saucepan stirring occasionally to let the sugar caramelize and become darker. Remove from heat and add water, orange juice. Add the 4 cups of dry fruits and allow it to come to a boil. Remove from heat and mix the rum. Allow it to cool completely and transfer to a non-reactive storage container (no plastic or aluminium or non-stick), glass or steel is a better option. It can be stored for 2 weeks to 2 months. Don't forget to give a nice mix with a clean, dry spoon every 2-3 days. This can be stored in room temperature and need not be refrigerated. The alcohol in the fruit mix acts as a preservative.</span><br />
<span style="font-family: "verdana" , sans-serif;">On the day of making the cake, preheat the oven to 350 F. Grease several ramekins with butter, this recipe makes 8, 2 cup size cakes. </span><br />
<span style="font-family: "verdana" , sans-serif;">Drain the soaking liquid from the fruits and reserve separately. </span><br />
<span style="font-family: "verdana" , sans-serif;">Sieve the dry ingredients, starting from flour (2 C) to nutmeg several times until well mixed. </span><br />
<span style="font-family: "verdana" , sans-serif;">Add 1/2 cup of flour to the fruits to coat well. This makes sure the fruits are evenly suspended in the cake and does not sink to the bottom.</span><br />
<span style="font-family: "verdana" , sans-serif;">Beat butter and sugar until smooth. Add eggs one by one, mixing well after each addition, followed by the vanilla.</span><br />
<span style="font-family: "verdana" , sans-serif;">Add the flour mixture and the reserved liquid from the fruits alternatively to the butter mixture and mix lightly after each addition. You should mix <u>just</u> until no streaks of flour remain. Add the fruits and the chopped nuts and mix with a spoon. Divide equally into greased ramekins and bake for 40-45 minutes.</span><br />
<span style="font-family: "verdana" , sans-serif;">When the cakes come out of the oven brush a little rum over the top when it is still hot. This brushing with rum step is optional though.</span><br />
<span style="font-family: "verdana" , sans-serif;">Allow to cool the cakes in the pan. When cooled completely, remove from the pans. If you are gifting to friends and family, bake in a aluminium foil pan and pack it in for gift giving.</span><br />
<span style="font-family: "verdana" , sans-serif;">This cake can be made ahead and stored. It is like banana bread, the taste gets better the next day.</span><br />
<span style="font-family: "verdana" , sans-serif;"><i>Notes:</i></span><br />
<span style="font-family: "verdana" , sans-serif;">This cake recipe is not glaringly sweet. It is mildly sweet with the sweetness coming from the soaked fruits.</span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com3tag:blogger.com,1999:blog-7022181729358355735.post-87704828091599542332015-11-02T06:25:00.000-08:002015-11-02T20:15:44.408-08:00Doodh Peda in Ten minutes / Condensed Milk Doodh Peda<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "verdana" , sans-serif;">Ever wished you have all the patience and time to make an authentic sweet. I do. I wanted to make something sweet to celebrate a little occasion at home. Since we had just come back from India trip I couldn't do anything elaborate. I decided to make this simple sweet which comes together in 10 minutes and tastes divine.</span><br />
<span style="font-family: "verdana" , sans-serif;">I would like to post a disclaimer though. It is not quite like the authentic doodh peda made using process of slow cooking of milk and sugar but is close enough.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0mw_2V0G211dfwS9EBJ0jF9T-8PCLuU1iQkNUH2f6O5CeQVXexyKC7-i0zAs-MvwJ-U2dxVk3AqgNbeDHDWeQEAAc8d_y2uYBGFftb9ZC9giGU1lai2TWTyuF0D32igh2OjWFWJ2HExq/s1600/Doodh+peda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0mw_2V0G211dfwS9EBJ0jF9T-8PCLuU1iQkNUH2f6O5CeQVXexyKC7-i0zAs-MvwJ-U2dxVk3AqgNbeDHDWeQEAAc8d_y2uYBGFftb9ZC9giGU1lai2TWTyuF0D32igh2OjWFWJ2HExq/s640/Doodh+peda.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;">Makes 14-18 pedas</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;">Recipe from <a href="http://www.sharmispassions.com/2014/10/doodh-peda-easy-milk-peda-recipe-diwali.html" target="_blank">here</a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Condensed milk - 200 g (I used half of a tin)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Nonfat Milk powder - 1 cup</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Ghee - 2 tbsp + more for greasing</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Milk - 2 tbsp</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Saffron - a few strands</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sultanas/Pistachios - 20 (for Garnish)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Method:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Warm the milk in a pan or a microwave. Add the saffron strands and let it stand for a few minutes.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Mix the condensed milk and milk powder until there are no lumps. Heat ghee is a non stick pan in medium heat. Pour the milk mixture and the saffron milk and use a wooden spoon to stir and cook the milk. Stir continuously to enable even cooking and to prevent drying out. When the mixture comes to a single mass and doesn't look too wet and sticky, remove from heat. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Apply ghee to both hands and pinch lime sized balls from the dough. Make smooth balls and flatten a little. Insert the sultanas or pistachios to the center of the flattened balls ever so slightly. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Notes:</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Always keep the dough covered when making the balls.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">If your milk powder is not fine and is granular, just pulse in blender to make a fine powder.</span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com0tag:blogger.com,1999:blog-7022181729358355735.post-23632753533131699882015-10-31T06:00:00.000-07:002015-10-31T06:00:01.898-07:00Rice Kheer / Pressure Cooker Pal Payasam | Indian Festival Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Payasam is an easy go-to sweet made for a small celebration, surprise guests, quick neivedyam and what-not. But is there a way to make it easier. Why, yes there is.. Pressure cooker to the rescue. Place everything in the cooker and cook for 3 whistles and you are done. I have tried making the simple paal payasam with rice. Soon I am planning to experiment with semiya and sago. I will keep this page updated as how it turns out.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Serves - 4-6</span><br />
<span style="font-family: Verdana, sans-serif;">Whole Milk - 2 cups + 1/2 cups</span><br />
<div>
<span style="font-family: Verdana, sans-serif;">Rice - 1/4 cups</span></div>
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<span style="font-family: Verdana, sans-serif;">Sugar - 1/4 cups</span></div>
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<span style="font-family: Verdana, sans-serif;">Cardamom powder - a pinch</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Ghee - 1 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Cashews - 1 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Sultanas/ Golden raisins - a few</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Place the rice, sugar and 2 cups of milk in a pressure cooker and cook for 3 whistles. </span><span style="font-family: Verdana, sans-serif;">Meanwhile fry the cashews and sultanas in ghee. When the pressure is released, add cardamom powder, fried cashews, mix and simmer with 1/2 cup of milk for 10 minutes or until desired consistency is reached. </span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Serve warm or chilled.</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Notes:</i> The amount of sugar here yields a moderately sweet payasam, if you like yours sweeter add 2 more tablespoons of sugar.</span></div>
</div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com0tag:blogger.com,1999:blog-7022181729358355735.post-23950058599726478432015-10-26T18:08:00.000-07:002015-10-26T18:08:55.084-07:00Zucchini Raitha<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<span style="font-family: Verdana, sans-serif;">Nothing can beat raitha as a side for the ubiquitous briyani. Raitha (pronounced rye-tha and not raw-ee-tha) is a goto accompaniment for the briyani. The most common vegetables used in raitha are red onions, cucumber or carrot. This Zucchini variant is just an inspiration from a friend's salad recipe and I loved it. This is a great low-calorie dressing too for simple salad for lunch. A simple raitha to cool your body with a serving of veggie, how awesome is that! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhnVJ6RqV-ZnDCR-JET3V3R3Y1Gl3grkYFVKICXNnz5_h2gMenQJHTlhXhSR-17ifEKZr0YT7A9rnHr53zPNQHUrLbAEnD0JI85fl4mKG2myi114k26h2WmocsoEPESSHwTQo18Ok8ZeO/s1600/Zucchini+raitha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhnVJ6RqV-ZnDCR-JET3V3R3Y1Gl3grkYFVKICXNnz5_h2gMenQJHTlhXhSR-17ifEKZr0YT7A9rnHr53zPNQHUrLbAEnD0JI85fl4mKG2myi114k26h2WmocsoEPESSHwTQo18Ok8ZeO/s640/Zucchini+raitha.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Inspired from here</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Serves - 2-3</span><br />
<span style="font-family: Verdana, sans-serif;">Yogurt, greek or Desi curds - 1 cup</span><br />
<div>
<span style="font-family: Verdana, sans-serif;">Zucchini - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Lemon juice - about 1 tsp</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Mint leaves - a fistful</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt - to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">Pepper - to taste</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Whisk the yogurt until smooth. Peel and grate the zucchini in a grater with the large teeth. Finely chop the mint leaves. Mix all three and chill in the fridge until ready to </span><span style="font-family: Verdana, sans-serif;">serve. Just before serving, add salt and pepper to taste. Serve with any spicy rice dish, like the <a href="http://krithiskitchen.blogspot.com/2015/09/mushroom-briyani-easy-version-rice.html" target="_blank">Mushroom Briyani</a>.</span></div>
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KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com0tag:blogger.com,1999:blog-7022181729358355735.post-59008273675491061432015-10-25T21:44:00.000-07:002015-10-25T21:44:09.682-07:00Mushroom Briyani (Easy version) | Rice Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">With this Fall season here (hot one day, warm the other and pretty chill the next day), the wind has been little chilly but not quite like fall. What better than some warm food to keep yourself cozy and ready for all the excitement the Fall season has to bring. This recipe here is a simple and flavorful briyani for a simple weekday lunch. Paired with Zucchini raitha (recipe follows) it is a satisfying meal.</span><br />
<span style="font-family: Verdana, sans-serif;">Briyani generally means lot of preparations with fresh ground spices and layering of the rice and masala. But this recipe here is a simple one with garam masala powder. This garam masala powder (made by my friend's mom) is home-made with red chillies added to it. If you are using a garam masala powder that is store-bought or does not have chillies in it add red chilli powder to taste. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2M08SzeTdKZywiylkx1nfB-pLT4GLtdF4kq7u0bXQuOrRJqfYiCaWvwnxycXn2PHbDWta8UmcT18NNxowrf57GIibaYw_dewWNWNpBDhw2q3aYeRXH2WT_XTrfew5oP_HfEfdDDYG_Ro/s1600/Mushroom+briyani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2M08SzeTdKZywiylkx1nfB-pLT4GLtdF4kq7u0bXQuOrRJqfYiCaWvwnxycXn2PHbDWta8UmcT18NNxowrf57GIibaYw_dewWNWNpBDhw2q3aYeRXH2WT_XTrfew5oP_HfEfdDDYG_Ro/s640/Mushroom+briyani.jpg" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Serves - 2-3</span><br />
<span style="font-family: Verdana, sans-serif;">Basmati Rice (I used brown rice) - 1 cup (standard 240 ml cup)</span><br />
<span style="font-family: Verdana, sans-serif;">Mushroom - 8 oz ~ 250 g</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Onion, thinly sliced - 1 cup</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Ginger Garlic paste, freshly ground - 1-1/2 tbsp</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Garam masala - 1 tsp (see notes)</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Chilli powder - 1/2 tsp (optional, see notes)</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 1 tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Mint leaves - a fistful</span></div>
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<span style="font-family: Verdana, sans-serif;">Bay leaf - 1</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Wash and soak the rice for 30 mins (15 minutes for white rice). Clean and cut the mushrooms in thick slices. </span><br />
<span style="font-family: Verdana, sans-serif;">Heat a saucepan / pressure cooker and heat the oil. Add the bay leaf followed by the onions. Saute in medium-high heat until the onions take a shade of golden brown. Add the freshly ground ginger garlic paste and fry in medium heat for about 3 minutes. Now add the garam masala powder and chilli powder (if using) and fry for a minute. Add 1-1/2 cups of water (2 cups for white rice) with required amount of salt and torn mint leaves. Drain the water from the rice and add the rice to the pressure cooker. Pressure cook for 5-6 whistles (2 whistles for white rice). When the pressure is released, open and fluff with fork. Serve hot with Zucchini Raitha.</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Notes:</i></span><br />
<span style="font-family: Verdana, sans-serif;">The Garam masala powder I used was pretty spicy with the red chillies ground along with it. So I did not add red chilli powder. If your garam masala powder is not spicy, add chilli powder to taste. </span><br />
<span style="font-family: Verdana, sans-serif;">If you feel the amount of mushrooms is a little too much you could always reduce to your preference. I prefer a meaty briyani.</span></div>
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KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com3tag:blogger.com,1999:blog-7022181729358355735.post-46299993318212569402015-10-18T17:05:00.000-07:002015-10-18T17:05:27.086-07:00Cinnamon Palm Sugar Granola | Breakfast Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Ever since my granola fever, I had been making batches of granola quite frequently. My major use of granola is a quick to reach item for the mid-afternoon (sweet) snack crave. I did not have an idea of doing a blog post on this particular variety, but when some of my friends asked for the pictures/recipe for this when I posted on FB, I couldn't help but click some pictures and do a write-up.</span><br />
<span style="font-family: Verdana, sans-serif;">I have used palm sugar as the sweetener and have made my own palm sugar syrup. Since it is an unrefined sugar, you would have to filter the syrup for impurities before use. If you could not get palm sugar, the closest alternative would be molasses (1/2 cup) but honey/maple syrup/agave can also be used.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Makes 4 cups of granola</span></span><br />
<span style="font-family: Verdana, sans-serif;">Rolled oats - 3 cups + 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Quinoa, uncooked - 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Pecans, raw, chopped - 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Palm sugar - 1/2 cup, tightly packed</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 1/4 cup (any light tasting oil would work)</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cinnamon - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Vanilla - 1 tsp (optional)</span><br />
<span style="font-family: Verdana, sans-serif;">Pumpkin seeds - 1/4 cup</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><i>To make palm sugar syrup:</i></span><br />
<span style="font-family: Verdana, sans-serif;">Take a heaping 1/2 cup of palm sugar with 2 tbsp of water and heat until warm. Filter through a fine mesh sieve and cool. This can be made in advance and stored in a closed glass jar in the fridge.</span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 275 F/ 140 C. </span><span style="font-family: Verdana, sans-serif;">Pulse 1 cup of oats in blender for a couple of times. Mix rolled oats, ground oats, cinnamon, quinoa, nuts, oil, palm sugar syrup, vanilla, salt and pumpkin seeds. </span><span style="font-family: Verdana, sans-serif;">Line a baking sheet with foil, spread mixture and bake 25 minutes. Mix and bake again for 10 minutes. Repeat the mixing after 10 minutes. </span><br />
<span style="font-family: Verdana, sans-serif;">Turn the oven off and place the door ajar and allow the granola to cool inside the oven. After an hour, remove the granola pan and cool completely. Store in airtight container.</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Notes:</i></span><br />
<span style="font-family: Verdana, sans-serif;">If using roasted nuts and/or pumpkin seeds add them at the final 10 minutes of baking.</span><br />
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KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com0tag:blogger.com,1999:blog-7022181729358355735.post-25711287238908707672015-09-23T06:00:00.000-07:002015-09-23T06:00:03.473-07:00Chai Spiced Cookies | Cookie Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Today is the first day of Autumn. It is time to dress up in layers and add some warm munchies to the evening snacks. Nothing defines Fall season than adding cozy aromatic spices in food. </span><span style="font-family: Verdana, sans-serif;">Ever since I tasted the </span><a href="http://krithiskitchen.blogspot.com/2014/12/masala-chai-spicy-indian-tea-masala.html" style="font-family: Verdana, sans-serif;" target="_blank">Chai Spice / Tea Masala</a><span style="font-family: Verdana, sans-serif;"> at home, I had been thinking of using it in a recipe other than Chai. I stumbled upon this chai spiced cookies recipe and tried it one fine day. I was planning to serve it to my friends who were visiting for tea.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2PbpCKCH24QSeCmFJ0wu29DT19k6FNpXpd0V1ldK0KnuOK1N9FdxI2f3jV7moe2Mk__TDg5R_DF-X2lxJwUriwMXfr2HPPvIl04YbEi7MIFQAjQQ3L_qW6jzVmRUeDkJQeqHM8Y2ej6X/s1600/download+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2PbpCKCH24QSeCmFJ0wu29DT19k6FNpXpd0V1ldK0KnuOK1N9FdxI2f3jV7moe2Mk__TDg5R_DF-X2lxJwUriwMXfr2HPPvIl04YbEi7MIFQAjQQ3L_qW6jzVmRUeDkJQeqHM8Y2ej6X/s640/download+%25281%2529.jpeg" width="388" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Makes 20 cookies</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Recipe from <a href="http://www.bettycrocker.com/recipes/chai-spiced-cookies/d9a330c4-80bd-442e-94ea-b23502985b49#?st=6&term=Chai-Spiced%20Cookies&ps=9&pi=9&fv=AND%28HasGridViewImage%3ATrue%29" target="_blank">here</a></span><br />
<span style="font-family: Verdana, sans-serif;">All purpose flour - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;"><a href="http://krithiskitchen.blogspot.com/2014/12/masala-chai-spicy-indian-tea-masala.html" target="_blank">Chai masala</a> - 1 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Butter, softened - 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Powdered Sugar - 1/4 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Egg yolk - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Vanilla extract - 2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Spice Coating:</i></span><br />
<span style="font-family: Verdana, sans-serif;">Powdered sugar - 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Cardamom powder - 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cinnamon powder - 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 350 F/180 C. Line a baking sheet with parchment paper.</span><br />
<span style="font-family: Verdana, sans-serif;">Mix the ingredients for the spice coating in a wide bowl.</span><br />
<span style="font-family: Verdana, sans-serif;">Whisk the flour, chai masala and salt until well mixed. Beat the butter and sugar until creamy. Add the flour mixture, in 3 batches and beat to combine. When the dough comes together, scoop tablespoonfuls of dough and place in the baking sheet at least an inch apart. Bake for 13-15 minutes turning the pan once midway. When done, allow to cool in the pan for a couple of minutes. When the cookies are still warm, drench the cookies in the spiced sugar mixture and place in the cooling rack. When all the cookies are coated, repeat the spiced sugar coating for all the cookies and allow it to cool completely. </span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com0tag:blogger.com,1999:blog-7022181729358355735.post-28386509531487072362015-08-29T19:27:00.002-07:002015-08-29T19:27:43.708-07:00Roasted Red Bell Pepper Hummus<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">You don't have to be a vegan to love hummus. Yet, this vegan, chickpea based middle-eastern dish is great as a dip or a spread. Just dip with pita or tortilla chips for a filling snack. Spread some on a flatbread, fill with veggies and make a wrap. You have got yourself a quick lunch. My LO loves to eat this just by the spoonful. This recipe here can be made and stored in the fridge for several days.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWnnUb_BmYbBcH-f12CFZExtVYTWwRxyZXNvSLWLeq7cy6ChUM6xJNVdB3fCgJOIsjEcSM2q2ep-O4a8u0hVGkC0B9BVWLaAF2V7EcADYX7-Z5uH9XkJWA-sYC8DnFMZl-J7I9kxdlUqA/s1600/download.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWnnUb_BmYbBcH-f12CFZExtVYTWwRxyZXNvSLWLeq7cy6ChUM6xJNVdB3fCgJOIsjEcSM2q2ep-O4a8u0hVGkC0B9BVWLaAF2V7EcADYX7-Z5uH9XkJWA-sYC8DnFMZl-J7I9kxdlUqA/s640/download.jpeg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Cooked Chickpeas - 2 cups (or use 1 can, washed and drained chickpeas)</span><br />
<span style="font-family: Verdana, sans-serif;">Garlic - 1 clove</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Extra virgin olive oil - 3 to 4 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Red pepper flakes - a pinch (optional)</span><br />
<span style="font-family: Verdana, sans-serif;">Red bell pepper - 1 large</span><br />
<span style="font-family: Verdana, sans-serif;">Tahini - 2 tbsp (see notes below)</span><br />
<span style="font-family: Verdana, sans-serif;">Lemon juice - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Roast the red bell pepper in the oven (refer <a href="http://krithiskitchen.blogspot.com/2011/08/rotelle-pasta-with-eggplant-and-red.html" target="_blank">link here</a> for roasting in oven) or char on a flame. When charred all over place in a container with a tight fitting lid and allow it to sweat for 15 minutes. Remove skin and chop finely.</span><br />
<span style="font-family: Verdana, sans-serif;">Place the chickpeas, garlic, tahini, red pepper flakes, salt and lemon juice in a blender. With the blender running, drizzle the olive oil and grind the hummus until coarse. Add the roasted red bell pepper (reserving some for garnish) and continue grinding until smooth. Check for seasoning and add salt/pepper flakes as needed. Serve with pita, tortilla, bread, celery, carrots or cucumber. </span><br />
<span style="font-family: Verdana, sans-serif;"><i>Notes:</i></span><br />
<span style="font-family: Verdana, sans-serif;">Tahini is sesame butter. To make tahini at home, toast 2 tbsp of white sesame seeds, allow to cool and blend with 1/2 tsp of olive oil until smooth. Use as needed.</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Bonus tip:</i> For a super smooth hummus, try to peel the skin off the cooked chickpeas. For me, I love the skin and the texture it adds.</span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com1tag:blogger.com,1999:blog-7022181729358355735.post-39239693894478308812015-06-22T18:00:00.000-07:002015-06-25T13:57:52.489-07:00Tofu Recipes - All in one page <div dir="ltr" style="text-align: left;" trbidi="on">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Sweet & Spicy Baked Tofu</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://krithiskitchen.blogspot.com/2013/03/pad-thai-tofu-lettuce-wraps-vegetarian.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Pad Thai Tofu Lettuce Wraps" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnWrBG5ReH5X16DlbDwHxh5MXzdJhn1bprByYl3nTujRt6YG34rObP2b_3cumkFAFMNK-W9Bqz6_qON57qDdk0a4fg3FAh0pU1Wb6tBFgp5H6XILvKoyAj94N_rp2KcKy1Cd-7Mzk8-yx/s640/PF+changs+lettuce+wraps+at+home.jpg" title="Pad Thai Tofu LEttuce Wraps" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Pad Thai Tofu Lettuce Wraps</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0IRMckYsD95Vz7UMGej3KSds0sNqDiPphznon0EDXs2vCt-_KA9jwbDjcYhAPF4keJVhdu7uc-mwKRO4VYtcPIPxxxXv-M2J5Vg2bTtFaq2QRQYINzVKKmgim_tXT4E2rW-zr-4Xwhngj/s1600/Fried+tofu+salad+with+broccoli+and+bell+pepper.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0IRMckYsD95Vz7UMGej3KSds0sNqDiPphznon0EDXs2vCt-_KA9jwbDjcYhAPF4keJVhdu7uc-mwKRO4VYtcPIPxxxXv-M2J5Vg2bTtFaq2QRQYINzVKKmgim_tXT4E2rW-zr-4Xwhngj/s1600/Fried+tofu+salad+with+broccoli+and+bell+pepper.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Sesame Crusted Tofu Salad</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://krithiskitchen.blogspot.com/2013/02/thai-style-mushroom-tofu-soup-soup.html" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOfMmEky0ktKTWnBEVMzuwlPcMhhF1dmM6ZzNV9-LoG7DtKpU0oL5VwY3AIS4Rw_3IZvsDrWUhUR6nQd5w4X6I6mY1nUd0qn-kerB_Hz9kgufYs5d_WQALEchv7Xrpja1GTMoRCiVEb-sn/s1600/Thai+green+curry+soup+tofu+mushroom.JPG" title="Thai Style Mushroom Tofu Soup" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Thai Style Mushroom Tofu Soup</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://krithiskitchen.blogspot.com/2014/10/hot-and-sweet-basil-tofu-vegan-recipes.html" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJlOGh1Zq8QrTWbmOfOHr_YcYKzZOM0JLiI-zxQOe1TEThHF8izO_ERVzoCeYktGdMQ_2QHSgjOu0kO7B5J_woHJnMvsRpWspBd-YMKPJJKr5CJhMdbk50nM3T3grWw6m4sZYOjajBkBI/s1600/Tofu+with+thai+basil+recipes.JPG" title="Hot and Sweet Basil Tofu" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Hot and Sweet Basil Tofu</span></td></tr>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://krithiskitchen.blogspot.com/2014/01/tofu-bellpepper-scramble-tofu-bhurji.html" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyf2qze0ZwOVO8p-XtcWHVKKbsw_qw8MxZ-4QmbxjqrNdlllWBsyjyivifElPjvDuNoYYh-g4Xsw7s52o3WB3hqnUQ2vhQ7mGb-DGkPMelwOjsp0z7lpq73oTuXQayR7qs9PIkgAqOdyR/s1600/Vegan+Scrambled+eggs.JPG" title="Tofu Bell Pepper Scramble" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Tofu Bell Pepper Scramble</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://krithiskitchen.blogspot.com/2013/11/szechuan-style-tofu-and-mushroom-with.html" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mtbSBqcCfvoDcNJGA6Ole7r75ZqPM6sMyJdfI3GJyPFK2SrZLIPd84y6zeceIBadusFoLK_P5DG15wwcy4rezyW4WeKkjfea1qPugJOzaaOkkvv1wNvD4BvUvuhBb0VSopLSYA0TD5QI/s640/Tofu+and+vegetables+chinese.JPG" title="Szechwan style Tofu with Vegetables" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Szechwan style Tofu with Vegetables</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://krithiskitchen.blogspot.com/2013/12/buddhas-delight-vegan-chinese-recipes.html" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyDNJoQz_pFgwzBMZlt_mqif5x7KYeNFpGRlPtUSgaCxDFa6tOs1mGOsJx7Szb2fRDp-QklX82hg8i9raT5rQd6Fq_xAqzagIOupB0XrO7QXV-da8MqUMeAyzs4A-5YcgtRJAOwihQfS4/s640/Budda's+Delight+vegetarian+chinese.JPG" title="Buddha's Delight" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Buddha's Delight</span></td></tr>
</tbody></table>
</div>KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com0tag:blogger.com,1999:blog-7022181729358355735.post-38888165538621081632015-05-10T04:00:00.000-07:002015-05-10T04:00:03.515-07:00How to make Applesauce at home<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">My experiment with making applesauce at home began very recently. Though I have heard about the good factors, it never occurred to me to try making it at home. My tryst with the farmer's market shopping made me buy a large bag of apples. I set out to make applesauce the very next day.</span><br />
<span style="font-family: Verdana, sans-serif;">It is a very easy process and I froze the cooled pureed applesauce in 1/2 cup measures. </span><span style="font-family: Verdana, sans-serif;">I have been using it in place of oil/fat in baking. Remember I have been making muffins and quickbreads and freezing them in batches. It is a goto food when I or my little one want a quick snack.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mZd3mQpvaDrZaXdv_NPZup2kxkYIcdYqb45ZiHzWaLNuCr3RlWiipkxwAmUIzIZnmnwPA_81UKynHBmhjC07LXUVJbc_Eb-CxuX3g1NaK7X0RGY0tvRUyecP05MyxCJzSIwnI08PgM_f/s1600/How+to+make+applesauce+at+home.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mZd3mQpvaDrZaXdv_NPZup2kxkYIcdYqb45ZiHzWaLNuCr3RlWiipkxwAmUIzIZnmnwPA_81UKynHBmhjC07LXUVJbc_Eb-CxuX3g1NaK7X0RGY0tvRUyecP05MyxCJzSIwnI08PgM_f/s640/How+to+make+applesauce+at+home.JPG" width="546" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Makes 2 cups of applesauce</span><br />
<span style="font-family: Verdana, sans-serif;">Apples, Fuji variety - 1 kg (2 lb)</span><br />
<span style="font-family: Verdana, sans-serif;">Water - 1/4 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Sugar - a pinch (optional)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Wash, peel and core the apples. Chop into 1" pieces. Place in a heavy bottomed pan with water and sugar. Cover and cook in medium heat for 30-40 minutes until the apples are soft. Allow to cool and puree in the blender until smooth.</span><br />
<span style="font-family: Verdana, sans-serif;">This can be used right-away as a snack or as an oil substitute for baking.</span><br />
<span style="font-family: Verdana, sans-serif;">Or you could measure 1/2 cup quantities and pour in a freezer safe ziploc bags and freeze flat in a plate. When frozen, place in another large ziptop bag and date it.</span><br />
<span style="font-family: Verdana, sans-serif;">To make chunky applesauce:</span><br />
<span style="font-family: Verdana, sans-serif;">Reserve half of the cut apples and add them at the 20 minute mark. Blend with an immersion blender or just pulse a few times in the blender.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com0tag:blogger.com,1999:blog-7022181729358355735.post-53675473526191623802015-05-09T07:55:00.002-07:002015-05-09T07:55:57.140-07:00Morning Glory Muffins (Low Calorie/Vegan) | Muffins and Quick Bread Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">My LO has taken a liking to muffins and quick-breads and I am making many varieties of muffin batches like this <a href="http://krithiskitchen.blogspot.com/2015/03/very-berry-muffins-muffins-and-quick.html" target="_blank">Very Berry Muffins</a> and this recipe here. This muffin here uses less oil than the typical morning glory muffins and substitutes apple sauce instead. I have also used Agave syrup instead of regular sugar making it a teeny bit naturally sweetened. I store the batch in a freezer safe ziptop bag and pullout one whenever needed and microwave for half a minute. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMGpFyDpnCmAqIKTabWz9mGYsoHMBpGO1gRlj06eletFmPW9uKFBn_vcW1PDSTHJIwViAI4FzkcW1vhhXUEUlT07VAe7Oy1dSCYxKp9_6SNqv2D59eguoIxeKOuyB6v2mCNdS6m1PoDII/s1600/Low+calorie+morning+glory+muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMGpFyDpnCmAqIKTabWz9mGYsoHMBpGO1gRlj06eletFmPW9uKFBn_vcW1PDSTHJIwViAI4FzkcW1vhhXUEUlT07VAe7Oy1dSCYxKp9_6SNqv2D59eguoIxeKOuyB6v2mCNdS6m1PoDII/s640/Low+calorie+morning+glory+muffins.JPG" width="426" /></a></div>
<b style="font-family: Verdana, sans-serif;">Ingredients:</b><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Adapted from <a href="http://www.dessertnowdinnerlater.com/2014/01/morning-glory-muffins/" target="_blank">here</a></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Makes 12 muffins</span><br />
<span style="font-family: Verdana, sans-serif;">Whole Wheat flour - 2 cups (can use a mix of both whole wheat and all-purpose flour)</span><br />
<span style="font-family: Verdana, sans-serif;">Cinnamon powder - 2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger powder - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Baking powder - 2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Baking soda - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Grated carrots - 2 cups (about 4 medium sized carrots)</span><br />
<span style="font-family: Verdana, sans-serif;">Dried fruits - 1/2 cup (I used a mix of cranberries, raisins and figs)</span><br />
<span style="font-family: Verdana, sans-serif;">Unsweetened Applesauce - 1 cup (recipe follows)</span><br />
<span style="font-family: Verdana, sans-serif;">Oil -1/2 cup (Canola/vegetable)</span><br />
<span style="font-family: Verdana, sans-serif;">Agave nectar - 1/2 cup (can substitute honey/maple syrup)</span><br />
<span style="font-family: Verdana, sans-serif;">Vanilla extract - 1 tbsp</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEuTv0cIGf8JvBBibjaBKwVHiFk31VK_bkTAqTxwlws21zEghE_UBUlFl6BHJgXAuW-yd6iWhfpatJvt8kPTDIdxQbhmpWOnqcNl4qtUMx5VTh-MZyPYgEfeC_YFh42_njvmalWrW4YMc/s1600/healthy+morning+glory+muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEuTv0cIGf8JvBBibjaBKwVHiFk31VK_bkTAqTxwlws21zEghE_UBUlFl6BHJgXAuW-yd6iWhfpatJvt8kPTDIdxQbhmpWOnqcNl4qtUMx5VTh-MZyPYgEfeC_YFh42_njvmalWrW4YMc/s640/healthy+morning+glory+muffins.JPG" width="426" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 375 F/190 C. Line a 12 cup muffin pan with liners or grease with oil. Sieve the dry ingredients (first 6) together. Mix the grated carrots, dried fruits, applesauce, oil, agave and vanilla in a separate bowl with a fork. Pour over the flour mixture and mix until no streaks of flour remain. Set aside for 10-15 minutes (You could also preheat the oven at this time). Fill in muffin tin and bake for 25 minutes. When done, transfer to a cooling rack and cool for 30 minutes. Store in an airtight container for a few days or freeze in a ziptop bag for several weeks.</span><br />
<span style="font-family: Verdana, sans-serif;">Note: Fan of nuts? Add 1/2 cup of chopped nuts in the batter before baking.</span><br />
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KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com1tag:blogger.com,1999:blog-7022181729358355735.post-78083435511007021312015-04-19T10:17:00.002-07:002015-04-19T10:17:49.340-07:00One minute Orange Chocochip Mug Cake (Eggless) | Microwave Dessert Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">For all those who are wondering.. No I did not vanish from the face of the earth. Things had been pretty tiring with the family health side. What started as a common cold with my LO, came rounds with all of us and became worse bringing in its friends cough and sore throat. And yes it has been more than a month and we are still recovering.</span><br />
<span style="font-family: Verdana, sans-serif;">As for today's post I keep it simple with a one minute microwave egg-less orange cake until I dust my drafts for more interesting recipes lying there.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vTC5spQAnsDnnMk-U_RqVxZF8_LQVxsQYGkRicPqbv9RPdEG_pGprxdWXbJZeueOF3Whq08MlOmokhyphenhyphenmyV7mE9oc4LGUJEMMnNXnE3kVQNro48zmJa_nzvvFoVEmfAE11U9JqBzgwg-L/s1600/Orange+mug+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vTC5spQAnsDnnMk-U_RqVxZF8_LQVxsQYGkRicPqbv9RPdEG_pGprxdWXbJZeueOF3Whq08MlOmokhyphenhyphenmyV7mE9oc4LGUJEMMnNXnE3kVQNro48zmJa_nzvvFoVEmfAE11U9JqBzgwg-L/s1600/Orange+mug+cake.JPG" height="640" width="572" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Serves - 1</span><br />
<span style="font-family: Verdana, sans-serif;">All purpose flour - 4 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Baking powder - 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - a dash</span><br />
<span style="font-family: Verdana, sans-serif;">Confectioner's sugar (powdered sugar) - 2 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 1 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Milk - 1 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Orange juice - 1 Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Orange zest - from half a small orange</span><br />
<span style="font-family: Verdana, sans-serif;">Chocolate chips - 1 tbsp</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgVFfg982fZrymuYlHOfvyOiSujz96TRXzwClJ-PvC1eXCOt-hMsDHnlejLOA0mCgdibSioozuDdcYVXyLwkvixDTwLxKNceS7s-jUNivYe6aJ8PXSCZND0mlW7X3XTSr1gfHWP_5rcpk/s1600/one+minute+orange+eggless+microwave+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgVFfg982fZrymuYlHOfvyOiSujz96TRXzwClJ-PvC1eXCOt-hMsDHnlejLOA0mCgdibSioozuDdcYVXyLwkvixDTwLxKNceS7s-jUNivYe6aJ8PXSCZND0mlW7X3XTSr1gfHWP_5rcpk/s1600/one+minute+orange+eggless+microwave+cake.JPG" height="426" width="640" /></a></div>
<b style="font-family: Verdana, sans-serif;">Method:</b><br />
<span style="font-family: Verdana, sans-serif;">Sieve flour, baking powder, salt and sugar and set aside. I</span><span style="font-family: Verdana, sans-serif;">n a microwave-proof mug, a</span><span style="font-family: Verdana, sans-serif;">dd wet ingredients with orange zest and mix well. Sprinkle dry ingredients over and mix until thick. Pop in the MW and cook for a minute.</span><br />
<span style="font-family: Verdana, sans-serif;">Dig in with a spoon and enjoy!</span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com5tag:blogger.com,1999:blog-7022181729358355735.post-41851454004955728212015-03-28T04:00:00.000-07:002015-03-28T04:00:01.061-07:00Chicken Tikka | Easy Indian Chicken Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">This is a simple chicken side dish/appetizer recipe which does not need too much effort. Just marinate/refrigerate/thread and grill. You could cut the chicken pieces to any size you want, I just kept it small to please my little one. I have not used any food coloring but you may do so if you like. Just a few drops/a pinch of red food coloring with the marinade will work. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji10e1iH1op__9q1zG7Md470ex65RAi5iHfIEME29oab2fub4yIRzpn66TUvHGSMkSuQj98k2TkH7dbFpSKkDe6Zif4OLjcmR-hd56YQGhuwkNUJ8nAuiuKMNZJ5g4T7Ur0kMcsVkLpYhp/s1600/Chicken+Tikka+with+vegetables.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji10e1iH1op__9q1zG7Md470ex65RAi5iHfIEME29oab2fub4yIRzpn66TUvHGSMkSuQj98k2TkH7dbFpSKkDe6Zif4OLjcmR-hd56YQGhuwkNUJ8nAuiuKMNZJ5g4T7Ur0kMcsVkLpYhp/s1600/Chicken+Tikka+with+vegetables.JPG" height="426" width="640" /></a></div>
<b style="font-family: Verdana, sans-serif;">Ingredients:</b><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Serves - 1-2</span><br />
<span style="font-family: Verdana, sans-serif;">Chicken - 150 g, cubed (I used boneless skinless chicken thighs)</span><br />
<span style="font-family: Verdana, sans-serif;">Red bell pepper - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Green bell pepper - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Onion - 1 cup, cubed</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Marinade:</i></span><br />
<span style="font-family: Verdana, sans-serif;">Curd / Greek Yogurt - 1/4 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger Garlic paste - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Kashmiri Chilli powder - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cumin powder - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - to taste</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsYDYp3sxw8Op692MEKiAHFSovg8BEGYCrCseIzJV4fJuPEaAppGD00fAMEy9Yl3ssF-25kCSZs4me3zwB06g5t3DtKjGe41ZpotB7cN8omwW0f1iH7Ej_tpYVmM5P2DpNCxI4NfQESHQ/s1600/Quick+chicken+tikka+recipe+homemade.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsYDYp3sxw8Op692MEKiAHFSovg8BEGYCrCseIzJV4fJuPEaAppGD00fAMEy9Yl3ssF-25kCSZs4me3zwB06g5t3DtKjGe41ZpotB7cN8omwW0f1iH7Ej_tpYVmM5P2DpNCxI4NfQESHQ/s1600/Quick+chicken+tikka+recipe+homemade.JPG" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Mix the marinade ingredients well and check for seasoning. Add the chicken, bellpeppers cut to 1" cubes and onion. Mix well and store in the refrigerator until ready to grill. Minimum of 2 hours to maximum 24 hours. Mix once every 4 hours to enable even distribution of the marinade. </span><br />
<span style="font-family: Verdana, sans-serif;">Soak 2-3 bamboo skewers in water for about 30 minutes. Thread the chicken alternating with peppers and onions into the skewers.</span><br />
<span style="font-family: Verdana, sans-serif;">Heat a cast-iron skillet with about 2 tbsp of oil. Place the skewers on the pan with medium heat. Turn over with a tongs every minute or so for even browning. Cooking in medium heat is recommended so that there is a beautiful char on the outside but still the insides are cooked through. Remove from heat and serve on the stick or a plate. Squeeze fresh lemon juice before serving.</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Notes:</i></span><br />
<span style="font-family: Verdana, sans-serif;">If using just chicken you could use this marinade for 1/4 kg (1/2 lb) of chicken or double as needed.</span><br />
<span style="font-family: Verdana, sans-serif;">Typically artificial red color is added to achieve the tikka color. It is purely personal preference again.</span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com1tag:blogger.com,1999:blog-7022181729358355735.post-31238753065111419012015-03-24T04:00:00.000-07:002015-03-24T04:00:09.612-07:00Cauliflower Mac and Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">When you have a craving for Mac and Cheese, you have to make it right away. But I didn't want to go for the boxed varieties with too many processed ingredients, names of many I wouldn't even be able to pronounce. Again a craving can be something that isn't too indulging. Ok, you could stop reading right now and think "why would you want to eat mac and cheese if it is skinny/healthy". I say, why not?! The cheese sauce I used here for mac and cheese has cauliflower in it with cottage cheese. Doing something good for your body while eating something you crave.. Win-Win!</span><br />
<span style="font-family: Verdana, sans-serif;">Psst.. It is a good way to sneak vegetables in to your kids..</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii527EQ5ktWUbIA3EI3Kkt4fvLmMj1SHWkU-heacjLI96G28IosnBoaLu0M1D0afR6xX_n_pe-7z7A5iwR0jAx9OaaCFPYL7whJBxfM92s548ox_mYzTx_JvtWtu1M3WqEzicOQ1Z6zYfy/s1600/Mac+and+cheese+healthy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii527EQ5ktWUbIA3EI3Kkt4fvLmMj1SHWkU-heacjLI96G28IosnBoaLu0M1D0afR6xX_n_pe-7z7A5iwR0jAx9OaaCFPYL7whJBxfM92s548ox_mYzTx_JvtWtu1M3WqEzicOQ1Z6zYfy/s1600/Mac+and+cheese+healthy.JPG" height="640" width="426" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Serves - 4</span><br />
<span style="font-family: Verdana, sans-serif;">Macaroni pasta, dry - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Cauliflower florets - 1-1/2 cups</span><br />
<span style="font-family: Verdana, sans-serif;">Water/Vegetable Stock - 1-1/2 cups</span><br />
<span style="font-family: Verdana, sans-serif;">Cottage cheese - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Cheddar cheese - 2 oz (60 g)</span><br />
<span style="font-family: Verdana, sans-serif;">Parmesan cheese - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ground nutmeg - 1/8 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt & pepper - to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Bread crumbs - 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Melted Butter - 1 tbsp</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6bWWZaL8sjxBh03R_KOc9c-gB0RNmh8yYFZi2j5aKm6Z0eRvjRIn5Z4iLQkg8PWDnlIwCFr5sNQmynVMd6DluW4NRiMiNWoS5jtW3zKnqbEbe2ek4iqmb0QRTmeuiKSp6bSJfSpKyWc-/s1600/mac+and+cheese+gluten+free+with+Cauliflower.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6bWWZaL8sjxBh03R_KOc9c-gB0RNmh8yYFZi2j5aKm6Z0eRvjRIn5Z4iLQkg8PWDnlIwCFr5sNQmynVMd6DluW4NRiMiNWoS5jtW3zKnqbEbe2ek4iqmb0QRTmeuiKSp6bSJfSpKyWc-/s1600/mac+and+cheese+gluten+free+with+Cauliflower.JPG" height="640" width="426" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven to 375 F.</span><br />
<span style="font-family: Verdana, sans-serif;">Cook the macaroni pasta in salted boiling water for about 7 minutes (that was 2 minutes less than the required time). Drain and set aside, covered. </span><br />
<span style="font-family: Verdana, sans-serif;">Mix 1 tbsp of grated parmesan cheese, bread crumbs and butter in a bowl.</span><br />
<span style="font-family: Verdana, sans-serif;">Boil cauliflower in salted water for 5-7 minutes until soft. Scoop out the florets and allow to cool for 5-10 minutes. Reserve water. Puree in a blender/food processor until smooth, using the boiled water to thin out if needed. Add the cottage cheese and puree again. Return the cauliflower-cheese puree to the saucepan and add half of the reserved water. Add the cheddar cheese and allow it to melt in medium heat. Add nutmeg, salt and pepper. Curdling at this stage is normal because of cottage cheese. Allow the sauce to cool a bit and pulse a couple of times in the food processor. Mix 1 tbsp of parmesan cheese. Mix the pasta to the cheese sauce and pour into a</span><span style="font-family: Verdana, sans-serif;"> large oven proof baking tray/bowl. Evenly spread the bread crumbs on top. Bake for 30 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Notes:</i></span><br />
<span style="font-family: Verdana, sans-serif;">If the top is browning too fast around 15 minutes, cover with foil and continue baking.</span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com3tag:blogger.com,1999:blog-7022181729358355735.post-34191014621335792062015-03-20T06:00:00.000-07:002015-03-20T06:00:08.467-07:00Suyyam / Poornam Boorelu | Indian Festival Dishes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Ugadi wishes to all! Today I wanted to share a sweet recipe to make on this festival. Suyyam (aka Pooranam Boorelu in Telugu) is an easy to make sweet when you are pressed for time. The whole thing can be done in less than 30 minutes. How is that for an authentic traditional Indian sweet?</span><br />
<span style="font-family: Verdana, sans-serif;">It involves a little bit of multitasking, when the dhal is cooking make the dipping batter ready. I have made this in </span><i style="font-family: Verdana, sans-serif;">paniyaram </i><span style="font-family: Verdana, sans-serif;">pan, but this can also be deep fried.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8x1BFTnQy7b5mZpZJWrsQ_F0iEMMco6DUVRUgPri1h_sj3orYHOnEEbX30FQY8SCYZhpQcVxwKRELAWRA360PVBAwtx1TM7JlNeh6Vkw1c6z11CJtTzZWzt0j2t1Qy2ixPqvD1MmP6Nu/s1600/Suyyam+suzhiyam.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8x1BFTnQy7b5mZpZJWrsQ_F0iEMMco6DUVRUgPri1h_sj3orYHOnEEbX30FQY8SCYZhpQcVxwKRELAWRA360PVBAwtx1TM7JlNeh6Vkw1c6z11CJtTzZWzt0j2t1Qy2ixPqvD1MmP6Nu/s1600/Suyyam+suzhiyam.JPG" height="640" width="626" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Makes 14 suyyams</span><br />
<span style="font-family: Verdana, sans-serif;">Chana dhal/Kadala Paruppu - 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Sugar - 1/4 cup + 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cardamom powder - a big pinch</span><br />
<span style="font-family: Verdana, sans-serif;">Maida / All-purpose flour - 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Rice flour - 2 tbsp (optional)</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - a dash</span><br />
<span style="font-family: Verdana, sans-serif;">Water - 1/2 cup or more as needed</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJkg5d4NpBuECN7IvJJj8DKASumlUtj6JxGaeN5BjcRWgz13E9HLcb8RZQ8QpbbUxnS-Zbp5AkiWpKW3irzOlswVjH5LdnMnS0RkxVDxm-8ibfYmBVdUWGOeMViRWL6m_7bd5FsPujvR7/s1600/poornam+boorelu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJkg5d4NpBuECN7IvJJj8DKASumlUtj6JxGaeN5BjcRWgz13E9HLcb8RZQ8QpbbUxnS-Zbp5AkiWpKW3irzOlswVjH5LdnMnS0RkxVDxm-8ibfYmBVdUWGOeMViRWL6m_7bd5FsPujvR7/s1600/poornam+boorelu.jpg" height="320" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Wash and place the dhal with 2 cups of water in a sauce pan. Cook the dhal until it is soft but still hold its shape and not mushy. Drain the water and allow it to cool for about 5 mins. In a small jar of the mixie, blend the dhal, sugar and cardamom until the dhal is coarse. Make small balls of the dhal dough. </span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">Set aside covered.</span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">This can be made earlier the same day and the dhal balls can be stored in the fridge.Mix the maida, rice flour (if using) and salt well. Add water little by little and make a thick batter, with the consistency of idli batter. Heat a </span><i style="font-family: Verdana, sans-serif;">paniyaram</i><span style="font-family: Verdana, sans-serif;"> pan and add 1 tsp of oil each to the little </span><i style="font-family: Verdana, sans-serif;">kuzhis</i><span style="font-family: Verdana, sans-serif;">. When it is heated, dip one dhal ball in the batter and drop in the kuzhi. Repeat with the rest of the balls. Cook in medium-high heat for about a minute or two and flip it over. Cook until the batter is cooked through, flipping over until it takes a light brown shade. Serve warm as a snack.</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Notes:</i></span><br />
<span style="font-family: Verdana, sans-serif;">This can also be made without a paniyaram pan. Just deep fry the batter dipped balls in a kadai with oil. </span><br />
<span style="font-family: Verdana, sans-serif;">The rice flour just gives a little crispy bite to the suyyam. If you like a chewy one, just skip the rice flour.</span><br />
<span style="font-family: Verdana, sans-serif;">A tablespoon of fresh grated coconut can be added to the dhal filling before making balls.</span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com2tag:blogger.com,1999:blog-7022181729358355735.post-20541515936388279282015-03-17T04:00:00.000-07:002015-03-17T04:00:06.271-07:00Minestrone Soup | Soup Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">This delicious soup is wholesome and sure to fill you up (and your fridge) for a weeknight dinner. Just pick up a loaf of bread from the supermarket (or bake one if you have time) to pair it up. Or skip the bread altogether, it is awesome by itself.</span><br />
<span style="font-family: Verdana, sans-serif;">Now, filling up the fridge part, this recipe serves a great make-ahead meal and is a double amount of what my family has for dinner. So whenever I make this, it serves the next meal too. It can also be frozen.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dfGGFmF2rxwtAJyek4nOCVV0W6UQp-wmT5rs7nPwmmN7_lBEEcYGrR2_qDOCuzAqeocYUaaqedttTj9cG_9aMHS1J1IRAdrg6lj60CR0Jr6WaRpU932xu7QDzctDEm1uA77fdxinJ-VJ/s1600/Minestrone+Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dfGGFmF2rxwtAJyek4nOCVV0W6UQp-wmT5rs7nPwmmN7_lBEEcYGrR2_qDOCuzAqeocYUaaqedttTj9cG_9aMHS1J1IRAdrg6lj60CR0Jr6WaRpU932xu7QDzctDEm1uA77fdxinJ-VJ/s1600/Minestrone+Soup.JPG" height="540" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Serves - 4-6</span><br />
<span style="font-family: Verdana, sans-serif;">Olive oil - 3 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Onion, chopped - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Garlic, minced - 4 cloves</span><br />
<span style="font-family: Verdana, sans-serif;">Celery, chopped - 2 stalks</span><br />
<span style="font-family: Verdana, sans-serif;">Carrot, medium sized, diced - 2</span><br />
<span style="font-family: Verdana, sans-serif;">Green beans, chopped - 1 cups</span><br />
<span style="font-family: Verdana, sans-serif;">Cauliflower florets - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Broccoli florets - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Bell peppers, julienned - 1 cup (I used mini peppers)</span><br />
<span style="font-family: Verdana, sans-serif;">Dried Italian seasoning - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Crushed tomatoes from can - 2 cups</span><br />
<span style="font-family: Verdana, sans-serif;">Sugar - 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Vegetable Stock / Chicken stock - 3 cups (Use low sodium variety)</span><br />
<span style="font-family: Verdana, sans-serif;">Water - 3 cups (You could substitute stock for water)</span><br />
<span style="font-family: Verdana, sans-serif;">Black beans, cooked - 1-1/2 cups (or use 1 can of black beans, rinsed)</span><br />
<span style="font-family: Verdana, sans-serif;">Salt & pepper - to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Pasta, any small variety - 1/4 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Parmesan cheese - to garnish (optional)</span><br />
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Heat oil in a large stockpot and saute the onion, garlic and celery. When the onion takes a light shade of brown add the carrots and green beans and fry for 3 minutes. Now tip in the cauliflower and broccoli florets and saute for another 2 minutes. Now add the bell peppers and the italian seasoning. Add the crushed tomatoes and sugar. Now add the stock and water with salt and pepper to taste. Allow the soup to come to a boil. Add the black beans and simmer covered for 15 minutes. Add the pasta and continue to simmer for another 5 minutes. Serve hot in a bowl, topped with parmesan cheese.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com0tag:blogger.com,1999:blog-7022181729358355735.post-13743827809471958002015-03-14T04:00:00.000-07:002015-03-14T04:00:01.246-07:00Kollu Rasam | Rasam Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Kollu rasam is my go-to type of soup to make when a cold is going around in my home. It is warm and spicy and just what one needs when down with a bad cold. I know, there is nothing like a good cold :).</span><br />
<span style="font-family: Verdana, sans-serif;">I have used the water from cooking the horse gram for making rasam. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMmxnWTQM01Gk5xudP-qO5UJVEsHY9A31N2k344pH3oaA7-pLCRxNAUIMTT609O4ybMq0tnJDFQkZnI65k65gDSHPaHh5cljHlkhjtRLjaOMjsrbi3Kzm3HtSbzl8_NcmIZHfOFxQFdlr/s1600/Kollu+rasam.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMmxnWTQM01Gk5xudP-qO5UJVEsHY9A31N2k344pH3oaA7-pLCRxNAUIMTT609O4ybMq0tnJDFQkZnI65k65gDSHPaHh5cljHlkhjtRLjaOMjsrbi3Kzm3HtSbzl8_NcmIZHfOFxQFdlr/s1600/Kollu+rasam.JPG" height="640" width="520" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Reserved Water from cooking Kollu</span><br />
<span style="font-family: Verdana, sans-serif;">Tamarind - Size of half a lime</span><br />
<span style="font-family: Verdana, sans-serif;">Turmeric powder - 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Pepper corns - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cumin seeds - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Coriander seeds - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Horsegram / Kollu - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Dry Red chilli - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger - 1/2 inch</span><br />
<span style="font-family: Verdana, sans-serif;">Garlic - 2 cloves</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Soak the tamarind in 1 cup of warm water. Place the pepper corns, cumin seeds, coriander seeds, horsegram in a mixie jar and process until fine. Add the ginger and garlic and pulse twice. Extract tamarind juice and add 2 more cups of water to dilute. Add salt, ground spice mix, turmeric powder. Allow it to boil for 3-5 minutes. Add the reserved water and heat for 2 minutes. Remove from heat and serve over rice or in a cup.</span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com0tag:blogger.com,1999:blog-7022181729358355735.post-45205299209281031272015-03-12T04:00:00.000-07:002015-03-12T04:00:04.687-07:00Kollu Kadayal / Horsegram Chutney | South Indian Curries<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Horse gram is a type of beans eaten widely in South India. It is a lesser known variety of lentils but has numerous health benefits. Horse gram <i>rasam</i> (soup) is good for treating cold and the beans itself is known for aiding weight loss. </span><br />
<span style="font-family: Verdana, sans-serif;">I have used sprouted horse gram in this recipe, but horse gram which is cleaned and soaked overnight (non-sprouted) can also be used. I have used the beans cooked water in another recipe <i>kollu rasam</i> which is my next post.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy760CFaP4LRJbImj3CtdN6D47NPC86O2ud-ktMMhsX4rjVMOP_x6dGt_uSWfjPGjLEi7EceOU1eWnCrs9UHzRh9IOqL0REzFAgwe2AnGk2NmgteWW1MrUnTJexCJzc04mVpv-9TfP0gJg/s1600/Kollu+Thogayal+chutney.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy760CFaP4LRJbImj3CtdN6D47NPC86O2ud-ktMMhsX4rjVMOP_x6dGt_uSWfjPGjLEi7EceOU1eWnCrs9UHzRh9IOqL0REzFAgwe2AnGk2NmgteWW1MrUnTJexCJzc04mVpv-9TfP0gJg/s1600/Kollu+Thogayal+chutney.JPG" height="426" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Sprouted horse gram - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Water - 2-1/2 cups</span><br />
<span style="font-family: Verdana, sans-serif;">Turmeric powder - a pinch</span><br />
<span style="font-family: Verdana, sans-serif;">Garlic cloves - 2</span><br />
<span style="font-family: Verdana, sans-serif;">Red onion, chopped (or) Pearl onions - 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Dry Red chillies - 2</span><br />
<span style="font-family: Verdana, sans-serif;">Cumin seeds - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Pressure cook the <i>kollu</i> with water, turmeric powder, 1/2 tsp of salt for about 4-5 whistles. When done, drain and reserve the water for rasam. We are going to use this water in the <i>kollu rasam</i> recipe. Heat oil in a pan and splutter the cumin seeds. Add the red chillis, onion and garlic. Fry until the onions turn soft. Add the cooked dhal, salt to taste and mix. Remove from heat and allow to cool. Blend in a mixie jar until slightly coarse. Serve mixed with hot rice and gingelly oil. Heaven in a morsel!</span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com3tag:blogger.com,1999:blog-7022181729358355735.post-15164018966720557312015-03-10T05:00:00.000-07:002015-03-10T05:00:06.919-07:00Very Berry Muffins | Muffins and Quick Bread Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">The market is brimming with fresh berries and I couldn't resist picking up a pack of bright strawberries from my farmer's market trip on Sunday. The berries were super fresh and tasted just out of this world. Fruits definitely taste best in their peak season.</span><br />
<span style="font-family: Verdana, sans-serif;">I made this mixed berry muffins a couple of weeks ago with a mix of leftover berries from the fridge. These days I find myself baking muffins very frequently. Whenever I do, I bake and freeze half of the batch. Whenever I or my LO crave a snack, I just pull one muffin out from the freezer and warm it in the microwave oven for 30-60 seconds.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSLtxKBAZkUAB9smTNGt08gluTny65s-ifWapjWknv4t2KAaQgsK49WSZEMYmn-6xbsT-pCKEtOGW3iuWV8YwE_DhG5uS2vtC_dBwI2d1ApmkIcLO9tBXdIBIXckHL8neOGe8uWcRx8gMU/s1600/Mixed+berry+muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSLtxKBAZkUAB9smTNGt08gluTny65s-ifWapjWknv4t2KAaQgsK49WSZEMYmn-6xbsT-pCKEtOGW3iuWV8YwE_DhG5uS2vtC_dBwI2d1ApmkIcLO9tBXdIBIXckHL8neOGe8uWcRx8gMU/s1600/Mixed+berry+muffins.JPG" height="640" width="468" /></a></div>
<b style="font-family: Verdana, sans-serif;">Ingredients:</b><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Makes 10 standard sized muffins; </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Preparation time 15 mins; Baking time - 25 mins</span><br />
<span style="font-family: Verdana, sans-serif;">All purpose flour / Maida - 2 cups</span><br />
<span style="font-family: Verdana, sans-serif;">Baking powder - 2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Baking soda - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Sugar - 3/4 cup + 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 1/4 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Eggs - 2 (room temperature)</span><br />
<span style="font-family: Verdana, sans-serif;">Buttermilk - 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Vanilla - 2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">lemon zest/orange zest - 2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Mixed Berries - 1-1/2 cups (I used a mix of strawberries, blueberries and blackberries)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Preheat the oven to </span><span style="font-family: Verdana, sans-serif;">400 F/200 C. Line a muffin tin with liners or grease with oil. Mix the first three ingredients in a bowl. In a large bowl, whisk the eggs with sugar. Add the oil, buttermilk, vanilla and citrus zest and whisk again. Add the dry ingredients slowly and mix until no streaks of flour remain. Do not beat or mix more than needed. Fold in the berries with a spatula. Fill in the muffin tin until full. Pop in the oven for 5 mins and reduce the heat to 350 F/180 C and bake for another 17-20 mins or until a toothpick inserted comes out clean. Allow to cool it a little and serve warm. This muffins can be stored in the refrigerator for a couple of days.</span><br />
<span style="font-family: Verdana, sans-serif;">Note: Do not open the oven door after 5 minutes when you reduce the heat.</span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com3tag:blogger.com,1999:blog-7022181729358355735.post-81091205905538244782015-03-07T19:43:00.000-08:002015-03-07T19:43:35.017-08:00Dal Makhani | Indian Curry Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Dal Makhani aka Maa di Dhal is a dish from the state of Punjab in India. Traditionally it is cooked slowly by simmering in low heat from which it gets its rich creamy texture. It was something which I never thought of making at home. But being a food blogger is to break open the boundaries and getting out of the comfort zone to try and cook with ingredients which is new to me. I wouldn't say the black urad dhal is new to south indian cooking. It is a main ingredient in <i>azhagar koil dosai</i>, a dosa recipe famous in the Madurai region of Tamil Nadu. I also remember my mom soaking this whole black urad dhal with skin in water for making idli batter, b</span><span style="font-family: Verdana, sans-serif;">efore the advent of skinned urad dhal</span><span style="font-family: Verdana, sans-serif;">. She would patiently rub the soaked dhal and remove the skin by washing. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17ySTraLNHNECEJLaN5h7xbin74g87XnGSaOTQFxOlfO_MQ-D-cvFL3Z5WENhhL1w0Z8FyHl_Gx0D_fDA4_IFV0tlFIAJNGENN0kSl4dexL_pg5IX7ATT3LI0vEEh5AlfESGnBINhi2xD/s1600/Dal+Makhani+Maa+di+Daal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17ySTraLNHNECEJLaN5h7xbin74g87XnGSaOTQFxOlfO_MQ-D-cvFL3Z5WENhhL1w0Z8FyHl_Gx0D_fDA4_IFV0tlFIAJNGENN0kSl4dexL_pg5IX7ATT3LI0vEEh5AlfESGnBINhi2xD/s1600/Dal+Makhani+Maa+di+Daal.JPG" height="640" width="510" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Serves - 4-6</span><br />
<span style="font-family: Verdana, sans-serif;">Whole Urad dhal (with skin) - 1 cup (160 ml)</span><br />
<span style="font-family: Verdana, sans-serif;">Kidney Beans / Rajma - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Onion, chopped - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Tomato, ripe - 2</span><br />
<span style="font-family: Verdana, sans-serif;">Green chilli - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger, grated - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Garlic, grated - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Kashmiri Chilli powder - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Garam Masala powder - 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Turmeric powder - 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Cream/ Half & Half / Evaporated milk - 120 ml (more or less per taste)</span><br />
<span style="font-family: Verdana, sans-serif;">Water - 2-3 cups</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Wash the beans together. In a pressure cooker place the dhal and beans with 4 cups of water, turmeric powder, 1/4 tsp of salt and pressure cook for 6 whistles. The dhals can be alternatively soaked for 6-8 hours. In that case cooking for 2 whistles should be good. When done, mash the dhals slightly and set aside. In a saucepan, heat oil and saute the onions until they are translucent. Add the ginger and garlic and fry for a minute or so. Add the finely chopped tomatoes with a pinch of salt and fry until it is well mashed. Add the chilli powder, garam masala powder and salt (to taste) and mix for a minute. Add the cooked dhal with 2 cups of water. If the dhal is too thick you may add another cup of water. Check for seasoning and bring it to a boil. Simmer for 15 minutes. Add the cream and mix. Simmer for an additional 5 minutes. Serve hot with some rotis/<a href="http://krithiskitchen.blogspot.com/2013/09/jeera-rice-ghee-rice-indian-rice-recipes.html" target="_blank">jeera rice</a>.</span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com4tag:blogger.com,1999:blog-7022181729358355735.post-64151532027201967752015-03-01T04:00:00.000-08:002015-03-01T04:00:04.455-08:00Blueberries and Cream Oatmeal | Baby & Toddler Food Ideas<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">'One should never shop on an empty stomach' is a good saying. You end up buying more than you need. That is true. In my case I got this can of evaporated milk thinking of making some dessert way back in November </span><span style="font-family: Verdana, sans-serif;">which was on sale</span><span style="font-family: Verdana, sans-serif;"> for Thanksgiving. It had been sitting in my pantry often noticed, but never cared for. </span><br />
<span style="font-family: Verdana, sans-serif;">The other day I opened this can to make a <a href="http://krithiskitchen.blogspot.com/2015/01/penne-in-creamy-tomato-butternut-squash.html" target="_blank">creamy pasta sauce</a> from scratch. I did not use it up all and it was sitting in my fridge for a couple of days. One fine morning, I decided to make a creamy blueberry oatmeal hoping that my little one will have for breakfast. He loves anything blueberries. But since he was becoming more picky off late, I offered him his usual favorite cereal with milk. He had happily. Coming again to the point that I had to finish off the evaporated milk I still made this creamy blueberry oatmeal later that morning. When it was done, the food blogger in me nudged 'It looks blog-worthy, why don't you take a few clicks'. And so when I was laying the setup, pulling the table near to the window, placing it in cups to picture, he got all interested and said in a sing-song tone.. "yummy yummy blueberry mum-mum". He did give me 5 minutes to click as much as I wanted and then demanded a taste. We set out to finish one cup later.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Serves - 2</span><br />
<span style="font-family: Verdana, sans-serif;">Rolled Oats - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Whole Milk - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Water - 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Evaporated milk - 1/4 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Maple Syrup - 4 tsp or to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - a pinch</span><br />
<span style="font-family: Verdana, sans-serif;">Blueberries - 1/2-3/4 cup</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">In a medium glass (microwave safe) bowl, mix the oats, milk and salt. Microwave for 4-5 minutes, stirring once in between. Add the maple syrup, blueberries, evaporated milk and mix. Microwave for one more minute and allow a standing time of 2 minutes. Divide into two bowls and serve hot.</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Alternate Stove top method:</i></span><br />
<span style="font-family: Verdana, sans-serif;">Boil milk and water until just hot. Add the oats and salt and cook in medium heat until most of the milk is absorbed. Add the maple syrup, blueberries and evaporated milk. Mix and heat until warm. Divide and serve.</span><br />
<span style="font-family: Verdana, sans-serif;">In the stovetop method, if you need a creamy, gooey consistency of the oats, add the oats and salt when the milk is still cold and then start cooking.</span><br />
<span style="font-family: Verdana, sans-serif;">Notes: Adjust sweetness and amount of blueberries to your taste.</span><br />
<span style="font-family: Verdana, sans-serif;">Looking for oatmeal with fruits? Check out my <a href="http://krithiskitchen.blogspot.com/2014/05/apple-cinnamon-oatmeal-baby-toddler.html" target="_blank">Apple Cinnamon Oatmeal</a> and <a href="http://krithiskitchen.blogspot.com/2014/07/creamy-mango-oatmeal-baby-toddler-food.html" target="_blank">Mango Oatmeal</a>.</span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com1tag:blogger.com,1999:blog-7022181729358355735.post-15558966128059213222015-02-26T10:53:00.000-08:002015-02-26T10:53:15.556-08:00Lilva Kachori / Broad Beans Kachuri | Indian Snack Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">I saw these Kachoris my friend Praks had posted in her FB page. Being a foodie, I did not wait long to ask her for the recipe. She was more than happy to share the recipe and added proudly that this is her family recipe. She is from Gujarat and the shape of the kachoris they make are like modaks and is different from the flattened kachoris from the other parts of India. I tried making them in both ways just for fun. Did I say that these were the fastest disappearing snack I made. My little one loved it to the core and asked if there was any leftover "Cat-turi" the next day.</span><br />
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<b style="font-family: Verdana, sans-serif;">Ingredients:</b><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Makes 12 kachoris</span><br />
<span style="font-family: Verdana, sans-serif;">For the filling:</span><br />
<span style="font-family: Verdana, sans-serif;">Tuvar - 1 cup (fresh/frozen)</span><br />
<span style="font-family: Verdana, sans-serif;">Green chilli - 1</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger - 1" piecec</span><br />
<span style="font-family: Verdana, sans-serif;">Garlic cloves - 3</span><br />
<span style="font-family: Verdana, sans-serif;">Cumin powder - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Sugar - 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Coriander leaves - a fistful</span><br />
<span style="font-family: Verdana, sans-serif;">Grated coconut - 1 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Lemon juice - 2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 1 tsp + more for deep frying</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">For the outer covering:</span><br />
<span style="font-family: Verdana, sans-serif;">Wheat (atta) flour - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Maida / All purpose flour - 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Salt - 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Oil - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Water - 2/3 cup (more or less)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Thaw the beans if using frozen. Pulse the green chilli, ginger and garlic in the small jar of the mixie once. Add the beans and pulse until coarse. Heat oil in a pan and add the ground beans mixture and cumin powder. Cook in medium heat sprinkling little water. When the mixture is almost cooked (shouldn't be mashed) add sugar, coriander leaves and salt. Remove from heat and add coconut and lemon juice. Mix well and allow to cool completely. I made the filling earlier in the day and refrigerated until evening.</span><br />
<span style="font-family: Verdana, sans-serif;">Mix the flours, salt and oil. Add water little by little and make smooth, stiff dough. Make 12 equal sized balls of the dough. Also divide the filling into 12 portions. </span><br />
<span style="font-family: Verdana, sans-serif;">When ready to fry the kachoris, heat oil for deep frying. Roll one dough ball into a 3 inch disc. Place one ball of the filling and bring the corners of the flattened disc together and pinch to make a covered ball. You could pinch of excess dough if desired. This is how the kachoris are made in gujarat. If you want the flattened kachoris after covering the filling roll it ever so slightly to form a thick disc. Do not apply too much pressure while rolling out which may cause the outer covering to tear and expose the filling.</span><br />
<span style="font-family: Verdana, sans-serif;">When the oil is hot, reduce the heat to medium and gently slide the kachoris to the oil. Cook in medium heat, flipping over once or twice until the kachoris are golden brown. Serve hot with ketchup or mint/tamarind chutney.</span><br />
<span style="font-family: Verdana, sans-serif;"><i>Notes:</i></span><br />
<span style="font-family: Verdana, sans-serif;">It is important to make the dough stiff but pliable. Loose dough will absorb more oil which is not desirable. </span><br />
<span style="font-family: Verdana, sans-serif;">Fry the kachoris in medium heat slowly until the kachoris turn light brown. The oil should not be in high heat because it will cause the outer covering to brown faster and the insides will be under-cooked. </span></div>
KrithisKitchenhttp://www.blogger.com/profile/15722913118254818838noreply@blogger.com1