tag:blogger.com,1999:blog-90841187209798292162024-03-29T15:39:09.329+05:30Kenzy's Kitchen Korner... Recipes and Restaurant Reviews.....Unknownnoreply@blogger.comBlogger288125tag:blogger.com,1999:blog-9084118720979829216.post-41856007290594619912021-05-03T19:05:00.003+05:302021-05-27T19:11:53.024+05:30Parsi Style Kharo Safed Papeto & Papeta Par Edu<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YmMFbn-tb3ENN9TLZVboi9BRM63x4n8StRM6UTYIYHBLdAEZa7N-gtJJFNOaSll6g7ir6uPdQrUIQfjHUgyhBWDHUwHDKgnFZl8oDmrYo3LV-8ln4Qw10fpPQM8hBFXym4-kk5NdFmdT/s2048/edit20210204_192751.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1699" data-original-width="2048" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YmMFbn-tb3ENN9TLZVboi9BRM63x4n8StRM6UTYIYHBLdAEZa7N-gtJJFNOaSll6g7ir6uPdQrUIQfjHUgyhBWDHUwHDKgnFZl8oDmrYo3LV-8ln4Qw10fpPQM8hBFXym4-kk5NdFmdT/w640-h530/edit20210204_192751.jpg" width="640" /></a></div><br /><span style="font-family: arial; font-size: medium;"><br /></span></div><span style="font-family: arial; font-size: medium;"><div>Once again, two recipes in one post. Tum sab ka itna haq toh banta hai yaaro. 💖 This is a simple potato shaak/dish done the Bawa (Parsi way). If you have Parsi friends you are sure to know, we are a breed that throws eggs over almost any and every type of food. Be it tomatoes, potatoes, okra (ladyfingers), ripe bananas, ripe mangoes, ridge gourd and more. In this recipe, I showcase the humble potato shaak and elevate it to a high by ‘lovingly smothering’ it with eggs. ;-)</div></span><div><span style="font-family: arial; font-size: medium;"><br /><b>Ingredients: </b><br /><br />6 large potatoes, quartered and then cut into thin slices <br />1 - 1½ teaspoon cumin seeds <br />3 large onions, sliced <br />12-15 green chillies, finely chopped (adjust according to your spice tolerance) <br />20-22 cloves garlic, finely chopped (adjust according to your spice tolerance)<br />A large handful of coriander leaves, chopped <br />Salt, to taste <br />6-8 tablespoons oil <br />6 eggs <br />Coarsely ground black pepper <br /><br /><b>Method:</b><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Heat oil in a wok, splutter cumin seeds.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNmN4_mpIH4Dz5J2Eg9z5-YwDG4omCl364h_sVdPTmv1YPxKFwqFKhwmFldOvG38Y2owLMhjQGvfyh4okA7Kh_-X4J8RcJEEhpGNqSS7bKAE7dp0zDcjRkWElQoPLRmfYdnJTcYsbwYzl/s2048/edit20210121_121133.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1626" data-original-width="2048" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNmN4_mpIH4Dz5J2Eg9z5-YwDG4omCl364h_sVdPTmv1YPxKFwqFKhwmFldOvG38Y2owLMhjQGvfyh4okA7Kh_-X4J8RcJEEhpGNqSS7bKAE7dp0zDcjRkWElQoPLRmfYdnJTcYsbwYzl/w640-h508/edit20210121_121133.jpg" width="640" /></a></div><br /></li><li>Add green chillies, onions, garlic, and sauté until the edges of the onions begin to turn light brown.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HnP5Spw0LmOnr6GzG237OGnhFh0veKsVMMM-mKokPBaiacetdUVmagM24gPeX81ZeMI1vnOk0BE97pI8jckAKTCTQFLEhOBp7A4D7jYo2H0ySFyDvklkZw6cWb2bUnz2lO36N9g5S-3k/s2048/edit20210121_121306.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HnP5Spw0LmOnr6GzG237OGnhFh0veKsVMMM-mKokPBaiacetdUVmagM24gPeX81ZeMI1vnOk0BE97pI8jckAKTCTQFLEhOBp7A4D7jYo2H0ySFyDvklkZw6cWb2bUnz2lO36N9g5S-3k/w640-h480/edit20210121_121306.jpg" width="640" /></a></div><br /></li><li>Add the potatoes and toss them well in the onion mixture. Season the potatoes with salt.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxP0oIqPiWtHwK_QP6TmsTdqVEb9YjfVKM3alad0ChmaRQGESTOJqg0fBzZJ5eiks1DAVTTwgHxOtceA-OxBwpnGOQjn0yKjCJfGjhw6TVjQCKRaxEMyi-Pnh5I6nT5n36bX0lqNlmBstD/s2048/edit20210121_123814.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxP0oIqPiWtHwK_QP6TmsTdqVEb9YjfVKM3alad0ChmaRQGESTOJqg0fBzZJ5eiks1DAVTTwgHxOtceA-OxBwpnGOQjn0yKjCJfGjhw6TVjQCKRaxEMyi-Pnh5I6nT5n36bX0lqNlmBstD/w640-h480/edit20210121_123814.jpg" width="640" /></a></div><br /></li><li>Cover and cook on a very gentle flame till potatoes are cooked. Do give the potatoes a gentle mix, intermittently. Preferably use a spatula.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVsjcoF665qba20e3cIFoGkenqSLxK-OBQiFZ_bYuQXt9pBtXKdigm6iMaFevhEYAPrXUpCI-ksaqD_CO__ATPwJHJdu1wR53Ei6GmQ2k1hdzL5Mt2viw8AVLD6WP0q9TG-4P5aX1VUYy/s2048/edit20210121_125630.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1457" data-original-width="2048" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVsjcoF665qba20e3cIFoGkenqSLxK-OBQiFZ_bYuQXt9pBtXKdigm6iMaFevhEYAPrXUpCI-ksaqD_CO__ATPwJHJdu1wR53Ei6GmQ2k1hdzL5Mt2viw8AVLD6WP0q9TG-4P5aX1VUYy/w640-h456/edit20210121_125630.jpg" width="640" /></a></div><br /></li><li>When done add coriander leaves and mix carefully (try not to mash the potatoes). Ensure the coriander gets evenly mixed with the potatoes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnOp4DEqnl7IPDR5DEGC35R2QLOWlfVSBUr1e-bJX0iF7KjoOF1auUIXZf8aTiv1kbfWqB3lGMuPIDyUH8J5G1_Li3Nfy4RNT_mmybdt3_XsSo8G8D7xrKGuZAceOPoO0PH6lEURasQjb/s2048/edit20210121_130206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1634" data-original-width="2048" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnOp4DEqnl7IPDR5DEGC35R2QLOWlfVSBUr1e-bJX0iF7KjoOF1auUIXZf8aTiv1kbfWqB3lGMuPIDyUH8J5G1_Li3Nfy4RNT_mmybdt3_XsSo8G8D7xrKGuZAceOPoO0PH6lEURasQjb/w640-h510/edit20210121_130206.jpg" width="640" /></a></div><br /></li></ol> <b>Kharo Safed Papeto... done! </b><br /> <br /> Now, to lovingly smother the potatoes with edas (eggs)… 😊</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><b>Papeta Par Edu</b><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Empty out the cooked, <b>piping hot</b> potatoes in a non-stick pan and flatten them out evenly.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMLDB1vExCXBvu_xXiVLlB6o6CNilcYBUDrY_92khpH3snMSkwXkiFMiU51W7mxeJJGuiw1KBKdDTMBQ4eUjij9KNTZWRp0efb-yv2de5XIDfg15xyk4xi5uvBXF-zpLyv7WSlhn2DX7P/s2048/edit20210204_150307.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMLDB1vExCXBvu_xXiVLlB6o6CNilcYBUDrY_92khpH3snMSkwXkiFMiU51W7mxeJJGuiw1KBKdDTMBQ4eUjij9KNTZWRp0efb-yv2de5XIDfg15xyk4xi5uvBXF-zpLyv7WSlhn2DX7P/w640-h480/edit20210204_150307.jpg" width="640" /></a></div><br /></li><li>Break the eggs, carefully, over <b>piping hot</b> potatoes. Season the eggs with a bit of salt.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSkJsOSccwBiWl0D_ML8yXMGd9KnlHYanzFt60vMOsQ0B_d-8B2Gqu4oTbhOOxdV0MMhKr-JHAkck8pnNOAQXf0FBTZ6cZwJ-Xn4bUqHDqWMhEereOiThcPcUEc975nt3JSFxroDdlpDH/s2048/edit20210204_192117.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSkJsOSccwBiWl0D_ML8yXMGd9KnlHYanzFt60vMOsQ0B_d-8B2Gqu4oTbhOOxdV0MMhKr-JHAkck8pnNOAQXf0FBTZ6cZwJ-Xn4bUqHDqWMhEereOiThcPcUEc975nt3JSFxroDdlpDH/w640-h480/edit20210204_192117.jpg" width="640" /></a></div><br /></li><li>Cover and cook on a gentle heat.</li><li>When the eggs are semi-set, sprinkle some coarsely ground black pepper or a light sprinkling of dry, crushed coriander powder, or a few fresh coriander leaves, finely chopped.</li><li>Cover and cook till eggs are set to your liking (hard yolk or soft).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYayk_SwSZ31_k_pDUMGhUpv_6HAYj4vfuUWc1v5ioXNyvyxq06UDmoIvAuOIttfJGe2EpV0TTs3wicXVpvV5b5Ek5EiO2Tfh9pl3QlmYwV6osxUqZrB790si3oW3ehA_F2SqEuFw9yz_s/s2048/edit20210204_192810.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYayk_SwSZ31_k_pDUMGhUpv_6HAYj4vfuUWc1v5ioXNyvyxq06UDmoIvAuOIttfJGe2EpV0TTs3wicXVpvV5b5Ek5EiO2Tfh9pl3QlmYwV6osxUqZrB790si3oW3ehA_F2SqEuFw9yz_s/w640-h480/edit20210204_192810.jpg" width="640" /></a></div><br /></li></ol></span><span style="font-family: arial; font-size: medium;"><b>Chef Notes:</b><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">While I usually throw whole eggs over the potatoes, you can also separate the whites from the yolks, beat the whites quite stiff, add the yolks and beat again, pour the eggs over the potatoes, and cook on low flame till the eggs set. This sets like a soft mousse over the potatoes.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7vc98T-UrfxDpYbYLJeA9z9Rf7FckBLP-csQ7HnVqas7aMTJns5Qub0_W0NbV00eU1Do0X-1m2LxqOa03QZl_e2LSv08aOFcsMqQ3qq6_rIcSiwgwNRnXua9RZDHZd4c6IU1CnzI2r5L/s2048/edit20210204_191508.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7vc98T-UrfxDpYbYLJeA9z9Rf7FckBLP-csQ7HnVqas7aMTJns5Qub0_W0NbV00eU1Do0X-1m2LxqOa03QZl_e2LSv08aOFcsMqQ3qq6_rIcSiwgwNRnXua9RZDHZd4c6IU1CnzI2r5L/w640-h480/edit20210204_191508.jpg" width="640" /></a></div><br /></li><li><b><span face=""Arial",sans-serif">IMPORTANT:</span></b><span face="Arial, sans-serif">
Ensure that the potatoes are <b>piping hot</b> when you add eggs over them. If you add eggs over cold potatoes, the yolks will remain on top and the eggs whites will seep in and settle below. It mars the look of the dish. </span></li><li><span style="font-family: arial; font-size: medium;">The eggs in my photographs are soft set or sunny side ups. Feel free to cook the eggs to the consistency you prefer. </span></li><li><span style="font-family: arial; font-size: medium;">Please use less oil if you are diet conscious, just don’t give me grief about the amount I used, 😈*evil grin*<br /><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_IBStB0GfzvYt9WjKAfxATzKSFkOqz1-7QOeGO83LqJdehkGwIUN44dFvHMubGxhgerCqMa2ghhKd-6mftybqHYrwhD4C9Bg89UyVKr7nJqg-sXskdxFCg8OgJXTd3wBj3ZXCxExChfx/s2048/edit20200601_103124.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_IBStB0GfzvYt9WjKAfxATzKSFkOqz1-7QOeGO83LqJdehkGwIUN44dFvHMubGxhgerCqMa2ghhKd-6mftybqHYrwhD4C9Bg89UyVKr7nJqg-sXskdxFCg8OgJXTd3wBj3ZXCxExChfx/w640-h480/edit20200601_103124.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Boiled potatoes to be cut in the same way as raw potatoes</td></tr></tbody></table><br /></li><li><span style="font-family: arial; font-size: medium;">I usually cook this with raw potatoes, but at times, I have a few boiled ones in the fridge. When this dish is cooked with boiled potatoes, the cooking time reduces, but do cook the potatoes well on low flame (covered). This is to ensure the boiled potatoes absorb the flavour of the onions, green chilies, garlic, and seasonings. <br /></span></li><li>There are no powdered spices add to this dish which is why I suggest you use the correct number of chilies and garlic as these herbs lend the main flavour to the dish. You don’t want to be eating bland potatoes.</li><li>While <b>THIS</b> is the exact recipe for the original Kharo Safed Papeto, I sometimes cannot resist adding curry leaves, or mustard seeds, or a few coriander seeds to the potatoes; just to give the dish a change of scene. As for sprinkling chopped fresh coriander on top... my variations to that are, dry, coarsely crumbled coriander leaf powder, coarsely ground black peppercorns or a light sprinkle of chili powder.</li><li>I have cooked this dish many times and clicked it many times too, hence, the backgrounds, serving dishes, pans, in the photographs, may vary, but rest assured, they are all clicked by me.</li><li>You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcYV3ADeaaMwBPXc0InmcFomgMJXfaxYjzSnmlfz2e59iUTxRGMrG7VuP0o1FhpxdCFprznAyPWfIVrSYrGdvKAsRV9qrg0HrfxDUWMP2pgbZae-Ix_0HzuMOTNU24a33aS1iloWN0N9j/s2048/edit20210204_192935.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1505" data-original-width="2048" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcYV3ADeaaMwBPXc0InmcFomgMJXfaxYjzSnmlfz2e59iUTxRGMrG7VuP0o1FhpxdCFprznAyPWfIVrSYrGdvKAsRV9qrg0HrfxDUWMP2pgbZae-Ix_0HzuMOTNU24a33aS1iloWN0N9j/w640-h470/edit20210204_192935.jpg" width="640" /></a></div><br /></li></ol><div>Some more photographs:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3UpmsA5bn9YUL_mNIB8DsnDXlviwdLVOI9zs-OmOeBateqIVD9Lhf-gs8KBnP0hs0ATIh8mJXZ1-ptDO-PntP2mqTqU8YB0yTaZ4Olw_O1YbuLIAJhqh-yH9PEEHz898IbKBl33VPJU4/s2048/edit20200601_105511.jpg" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="1783" data-original-width="2048" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2TiwrjpToVAdMvNKw3QqsTQ6ZZ307lTEyMKyBij7wimIf2H4pUvQMFBe2o11tU0H_rnM-Hz2rnCh9xSZA4gwIUb3jSd-0GeieHrLeJRq8EMRT3D0tkdEnJ3jXkvykFBDoFTGuVSn45rvZ/w640-h558/edit20200902_162529.jpg" width="640" /></a></div><br /><span style="font-family: arial; font-size: medium;">Okay, you’ve read the name of the recipe, and I need to tell you at the very onset; no Gulab Jamuns were harmed in making this cake… coz, none were used. *evil grin*</span><p></p><p><span style="font-family: arial; font-size: medium;">I have known apprehensive souls go ‘urgh' at the mention of this name. I sent them a piece of this cake, and they asked me for the recipe. Yup, that’s how good this cake turns out… every single time. I have baked this one so many times, I’ve actually lost count of how many cakes I’ve baked. <br /><br />I saw this recipe on Saee Koranne – Khandekar’s Instagram profile and I just had to try it. I hadn’t baked a cake in over three decades, and not in a million years had I ever thought I’d restart my ‘cake’ journey with this eggless beaut. Best decision, ever! <br /><br />The cake crumb is dense and moist, quite like a semolina mawa cake. The base and the sides get baked to deep shades of brown every time, resulting in a gorgeous lightly-chewy exterior. This cake does not have too much of a ‘rise’ so please do not fret about that. Just know it’ll turn out really well. <br /><br /><b>This recipe belongs to Saee.</b> I haven’t changed the recipe at all. All I’ve done is convert the ingredients down to the last gram. Also, the bake time of her oven differed from mine. Other than that, I have made no changes at all. Follow the recipe to the T and you’ll bake a superb cake each and every time! <b>Saee, heartfelt thanks for this gem!</b>❤</span><span style="background-color: #f0f2f5; color: #050505; font-size: 11.5pt;">️</span></p>
<span style="font-family: arial; font-size: medium;"><b>Ingredients (Dry): </b><br /><br /></span><div><span style="font-family: arial; font-size: medium;">1 cup / 100 grams Gulab Jamun Mix (I used Chitale brand)<br />½ cup / 80 grams fine semolina (Barik Rawa) <br />½ cup / 85 grams powdered sugar<br />1 teaspoon / 4 grams baking powder<br />2 teaspoons / 6 grams Everest Milk Masala <br />8 -10 strands of saffron, lightly crushed <br /><br /><b>Ingredients (Wet): </b><br /><br />1 cup / 200 grams fresh yogurt / dahi (not sour, not sweet – just bland/pheeka) - smoothened <br />100 grams packet salted butter, melt and cool to room temperature <br />14 - 15 tablespoons milk <br />A little extra butter to grease and line the cake tin <br /><b><br /></b></span></div><div><span style="font-family: arial; font-size: medium;"><b>Ingredients (Garnish - Optional): </b><br /><br />10 almonds, sliced/slivered <br />10 pistachios, sliced/slivered</span>
<br /><br /><span style="font-family: arial; font-size: medium;"><b>Method:</b></span></div><span style="font-family: arial; font-size: medium;"><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Grease with butter and line an 8-inch cake tin with parchment paper.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvKzW68qD-tkcXnkObLjfnPaBwiBFxPNprjlsYkdmnzHG4-LIvLu1TJM8kEVKhN4VOjuGbyWNLo_Fhpg8NJ2DV7VYEU0WFfJjMVpiNDhJ3DYp8t7gXUBe2evji9-qWO81Vy7X7jbzbfla/s2048/edit20200904_141522.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvKzW68qD-tkcXnkObLjfnPaBwiBFxPNprjlsYkdmnzHG4-LIvLu1TJM8kEVKhN4VOjuGbyWNLo_Fhpg8NJ2DV7VYEU0WFfJjMVpiNDhJ3DYp8t7gXUBe2evji9-qWO81Vy7X7jbzbfla/w640-h480/edit20200904_141522.jpg" width="640" /></a></div><br /></li><li>Preheat the oven to 150 deg Celsius.</li><li>Mix all the dry ingredients in a large bowl.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLwnfLcfm9Dl0mRCMg5mBdb06pXPNZuhb9vPbcD3v_3MtyY0xeHV1_4XbQoay-bjMyA_Oue5SRf0PRFQFFEIqW23_Nm-bZx8BPm2ejr8vAo6drP2liabKG1c_blJ-EjRBbVoOtoK3Jva9/s2048/edit20200902_135859.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLwnfLcfm9Dl0mRCMg5mBdb06pXPNZuhb9vPbcD3v_3MtyY0xeHV1_4XbQoay-bjMyA_Oue5SRf0PRFQFFEIqW23_Nm-bZx8BPm2ejr8vAo6drP2liabKG1c_blJ-EjRBbVoOtoK3Jva9/w640-h480/edit20200902_135859.jpg" width="640" /></a></div><br /></li><li>Add the smoothened dahi, milk, and mix.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIYEcMwjmvRgfHXU5938_JezhL3JMys9KY-BsObiBIgZGF27TxEayGznjQ-e4Oru4yRZbf07MG2-U4xjG-Jb143QeqDdSmXGQuTLfuOBsMnizPH9ndKXqIhnr8pZwWn0_HKwb6P8rfmdE/s2048/edit20200902_145921.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1835" data-original-width="2048" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIYEcMwjmvRgfHXU5938_JezhL3JMys9KY-BsObiBIgZGF27TxEayGznjQ-e4Oru4yRZbf07MG2-U4xjG-Jb143QeqDdSmXGQuTLfuOBsMnizPH9ndKXqIhnr8pZwWn0_HKwb6P8rfmdE/w640-h574/edit20200902_145921.jpg" width="640" /></a></div><br /></li><li>Add the cool melted butter and mix the batter until the butter is well incorporated into the batter. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDK58JhNV2tglHq0kc-fEdkrDEVzYUEalNgqH35lXadJMFXq8akF-ME60VLXayu1tJs4lfNzD7rEs5qbP88iuLeXrzTVgS-TgWsxuA9jcU94bCgoNOWZxdcZEOf2aSruREcqgDH1p4Acg/s2048/edit20200902_150435.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1575" data-original-width="2048" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDK58JhNV2tglHq0kc-fEdkrDEVzYUEalNgqH35lXadJMFXq8akF-ME60VLXayu1tJs4lfNzD7rEs5qbP88iuLeXrzTVgS-TgWsxuA9jcU94bCgoNOWZxdcZEOf2aSruREcqgDH1p4Acg/w640-h492/edit20200902_150435.jpg" width="640" /></a></div><br /></li><li>This will give you a thickish batter.<br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ZcJd86-p9fs" width="320" youtube-src-id="ZcJd86-p9fs"></iframe></div><br /></li><li>Pour the batter into the cake tin.</li><li>Sprinkle the slivered nuts at the inner perimeter of the cake tin.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpG2qMMDnc4nILIcnCxP2j7qXHU8BuE_biujU7li-7DOgNezYJLk90Yu48x63LtbWqexIor-c3YthICusG7D3aLG0zi6gPTqfiLKbvOQwzIvqRZTpHAd4x-UrfKOYKYQTg4BfXZ81OnqO5/s1280/WhatsApp+Image+2021-04-29+at+14.34.29.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpG2qMMDnc4nILIcnCxP2j7qXHU8BuE_biujU7li-7DOgNezYJLk90Yu48x63LtbWqexIor-c3YthICusG7D3aLG0zi6gPTqfiLKbvOQwzIvqRZTpHAd4x-UrfKOYKYQTg4BfXZ81OnqO5/w640-h480/WhatsApp+Image+2021-04-29+at+14.34.29.jpeg" width="640" /></a></div><br /></li><li>Bake in the oven at 180 degrees Celsius for 40 to 50 minutes or until a knife comes out clean.</li><li>When done, bring out the cake and allow it to cool a bit.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWko-SztVkhODKn_EGWo11mKdCXw6lBYnmxwDPAlhEiavSGA6Jh6FtcgKZ5jxru2mvVhoCgs47q-EIkDexS7O7QsEORBk74viVf9jldkm8_b2ROXDcjN8you60WyRKFTzcXUJJyWA5ktnX/s2048/edit20200902_162522.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWko-SztVkhODKn_EGWo11mKdCXw6lBYnmxwDPAlhEiavSGA6Jh6FtcgKZ5jxru2mvVhoCgs47q-EIkDexS7O7QsEORBk74viVf9jldkm8_b2ROXDcjN8you60WyRKFTzcXUJJyWA5ktnX/w640-h480/edit20200902_162522.jpg" width="640" /></a></div><br /></li><li>Remove it from the cake tin and allow it to cool completely. Voila, done!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhZFOzNilX9EvQihtJjryXhOBT4UbflzwKn7Wj3tV5KZ4jaGD3sNCE3IwCEfnvWlkQvxfves4tBA3C_vUJFnIw16tKMK-jtz1tCj177HItp5OGntKklxwEDazvnPpoLd4_QrdGjL493IA/s2048/edit20200902_162647.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1509" data-original-width="2048" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhZFOzNilX9EvQihtJjryXhOBT4UbflzwKn7Wj3tV5KZ4jaGD3sNCE3IwCEfnvWlkQvxfves4tBA3C_vUJFnIw16tKMK-jtz1tCj177HItp5OGntKklxwEDazvnPpoLd4_QrdGjL493IA/w640-h472/edit20200902_162647.jpg" width="640" /></a></div></li></ol></span><div><p class="MsoNoSpacing"><b><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: EN-US;">Chef Notes:</span></b></p><span style="font-family: arial; font-size: medium;"><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Preferably, procure the Chitale Gulab Jamun Mix. I’ve used that every single time and never had a problem with it. In case you don’t have access to it, of course, any Gulab Jamun Mix will work. Please note this Gulab Jamun Mix is in <b>powder</b> form. It is not a paste. Just clarifying. </span></li><li>My oven takes about 40 – 45 minutes to bake this cake. The temperature setting of your oven may differ, so do keep a keen eye on your cake after the 30-to-35-minute mark.</li><li>You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.<br /><br /><b>Some more photographs:<br /><br /></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64G9eR7_v-XHtap0CQDXoSsR4aKvDhVouyKkhwhcSfKZo9e2PVmaf3BmTf7FA2K0YqGFWSCyeyITCADdev4RcLIFo-jngHsQvop3394FbAbIMNuS3eJuI1WV_OpbKz9-TrRyblukfTEpI/s2048/edit20200921_162410.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1377" data-original-width="2048" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64G9eR7_v-XHtap0CQDXoSsR4aKvDhVouyKkhwhcSfKZo9e2PVmaf3BmTf7FA2K0YqGFWSCyeyITCADdev4RcLIFo-jngHsQvop3394FbAbIMNuS3eJuI1WV_OpbKz9-TrRyblukfTEpI/w640-h430/edit20200921_162410.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi414gF9efYhT0u5-svUV2nUOIM-mbl8a8Xqufi204fJqE6LrqINQ440OHneEnMk8j2nA5G4HqZ9rSzSMeWN39xWcTQHuWadQZFMkIU7HgQiZ1wW7xjPFxsQBQYRaWE4PE_vVXU8FBr9A3I/s2048/edit20200921_161930.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1417" data-original-width="2048" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi414gF9efYhT0u5-svUV2nUOIM-mbl8a8Xqufi204fJqE6LrqINQ440OHneEnMk8j2nA5G4HqZ9rSzSMeWN39xWcTQHuWadQZFMkIU7HgQiZ1wW7xjPFxsQBQYRaWE4PE_vVXU8FBr9A3I/w640-h442/edit20200921_161930.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0u2m-L0NXA-lxDTOC8zuUeX8AKQ7sJRnWIa6yg6cbd6zWXcL1VdipqmJ4lRL3Z_pC0H9LOhNRsBEbu7F7UGZcJaEfHTw7RjZ-GixUkvFIZrWOkcXFpX2pl-A7j7DCdAVkncxRilG8ImS/s2048/edit20200921_161330.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0u2m-L0NXA-lxDTOC8zuUeX8AKQ7sJRnWIa6yg6cbd6zWXcL1VdipqmJ4lRL3Z_pC0H9LOhNRsBEbu7F7UGZcJaEfHTw7RjZ-GixUkvFIZrWOkcXFpX2pl-A7j7DCdAVkncxRilG8ImS/w640-h480/edit20200921_161330.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUZxQOej9d3GWLW00HisGW39jLxnsUJ2hKCwBIvuE-tJmm3KFEqIpoei-TXzqQHVqwQzS68g4F71gIyZDOgdIsFci-2GwyYVdXJovrhiSfWakFgx20pjPNjsbZQwhbiTK74D4Exq5Dfli/s2048/edit20200902_163404.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1808" data-original-width="2048" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUZxQOej9d3GWLW00HisGW39jLxnsUJ2hKCwBIvuE-tJmm3KFEqIpoei-TXzqQHVqwQzS68g4F71gIyZDOgdIsFci-2GwyYVdXJovrhiSfWakFgx20pjPNjsbZQwhbiTK74D4Exq5Dfli/w640-h564/edit20200902_163404.jpg" width="640" /></a></div><br /><br /></li></ol></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-63791351507362098062021-04-21T12:45:00.001+05:302021-04-21T12:45:42.304+05:30Sumac - Zatar Roast Chicken (Done Two Ways)<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JgiBQDyV06gR4iQkdp6Z2u-M9zZCbolW6AnfqjTZQe7MDLEkoFKN2UFFj0jqPewfL0B3mmu5lOQceO2m1vz5UItQitayGFsWHxmQp63_iNfvtwjpKHrioiq4lcrDoovgo37AczLkINFZ/s2048/edit20210413_191430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JgiBQDyV06gR4iQkdp6Z2u-M9zZCbolW6AnfqjTZQe7MDLEkoFKN2UFFj0jqPewfL0B3mmu5lOQceO2m1vz5UItQitayGFsWHxmQp63_iNfvtwjpKHrioiq4lcrDoovgo37AczLkINFZ/w640-h480/edit20210413_191430.jpg" width="640" /></a></div></div><span style="font-family: arial; font-size: medium;"><div><br />This recipe is the perfect example of <b>‘Ugly-Delicious’</b>.</div><br />I’d been itching to make this ever since a friend (Priyanka) had cooked this for a potluck, one that I’d been unable to attend. I troubled Priyanka with so many questions as I hate for a recipe to go wrong. Quite a many people say, people who cook by ‘andaz’ (without ingredient proportions), by instinct, are better cooks, I’m certainly not the type to cook ‘by andaz’. Give me perfect recipes and I will surely re-try them in my kitchen. I guess it’s Andaz Apna Apna! <br /><br />The marinade gives the roast a dark muddy look, but, oh those flavours… they pop ever so gorgeously on the palate. I promise you, this one’s a keeper, guys! <br /><br />I did not change much in the recipe shared by Pri. The one thing my Bawi genes forced me to incorporate, though, were potato roundels. This recipe is courtesy Priyanka Anand, the girl who ever so kindly, and patiently, answers my most ridiculous recipe queries. *sheepish grin* Priyanka, thank you, ESM! *evil grin, you know why*</span><div><span style="font-family: arial; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: arial; font-size: medium;"><b>Ingredients: </b><br /><br /> 2 whole chicken legs<br />1 large onion, cut into thick semi-circles <br />2 large potatoes, scrub, retain skin and cut into half centimetre roundels <br />3 tablespoons olive oil <br /> 5 medium-sized garlic, finely minced (I used a garlic press) <br />½ - ¾ teaspoon turmeric powder <br />1 – 1½ teaspoon Kashmiri chili powder (I used MDH Deghi Mirch powder) <br />2 teaspoons Zatar <br />3 teaspoons Arabic All-Spice <br />3 teaspoons Sumac <br />Salt to taste <br />Butter to baste while roasting <br /><br /><b>Method for Marination:</b><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Cut deep gashes on the chicken legs.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiX9LGMavYNjlpP-DRZDe4pHyKDEGAxw989rPNI867HfVKBTeRpIqxjiTpCOQLuHni7dWwRBTyTcoFUscx7fG8eLZVvhWUeVzvwJ05HgP4WclEWC7ZNZsWLVJUaliUBV4uj9Ln6j9t28Ph/s2048/edit20210413_203321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiX9LGMavYNjlpP-DRZDe4pHyKDEGAxw989rPNI867HfVKBTeRpIqxjiTpCOQLuHni7dWwRBTyTcoFUscx7fG8eLZVvhWUeVzvwJ05HgP4WclEWC7ZNZsWLVJUaliUBV4uj9Ln6j9t28Ph/w640-h480/edit20210413_203321.jpg" width="640" /></a></div><br /></li><li>Mix olive oil, minced garlic, turmeric powder, chili powder, Zatar, Arabian All-Spice, Sumac and salt.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzk3s_b7bRWwgDlDxHQ-W5ntg93jAPxKi4hWjEY9vbDnYVsrfm5aVENxvpODjK6x58aJko8nkSgZaDqoGTn-EQfEG9OmnLKz8lnPK4zDphfFoyWmBS4IZn_BI_ZVRNgwyLqrnIhCdGHetC/s2048/edit20210413_124336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1985" data-original-width="2048" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzk3s_b7bRWwgDlDxHQ-W5ntg93jAPxKi4hWjEY9vbDnYVsrfm5aVENxvpODjK6x58aJko8nkSgZaDqoGTn-EQfEG9OmnLKz8lnPK4zDphfFoyWmBS4IZn_BI_ZVRNgwyLqrnIhCdGHetC/w640-h620/edit20210413_124336.jpg" width="640" /></a></div><br /></li><li>Apply the marinade to the chicken legs, onions and potato roundels and keep aside, in the fridge, for at least an hour. (The chicken can be kept in the fridge for hours, or even overnight)</li></ol></span><span style="font-family: arial; font-size: medium;"><b>Method of Oven Roast:</b><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Preheat the oven for 10-15 minutes at 180 degrees C.</span></li><li>Lay out the potato roundels at the bottom of the baking pan and set the marinated chicken on top of the potatoes. Spread the remaining potatoes and the onions around the chicken, in the baking pan. The extra marinade can be spooned onto the chicken if you prefer a spicier roast.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIjVzGCQO2AN0uklE7vduAsqREm2qOwkbZ4ZuhktH4_9jdQLS_Ls9n9vVILmLt_Z6t3WfHX8IcvfasHV4-SSf47yYlWLy5my4VULY9iXukxXudhwxOn-djK8KjsKNEpwt3r24xEhD-Vs0/s2048/edit20210413_182017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1927" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIjVzGCQO2AN0uklE7vduAsqREm2qOwkbZ4ZuhktH4_9jdQLS_Ls9n9vVILmLt_Z6t3WfHX8IcvfasHV4-SSf47yYlWLy5my4VULY9iXukxXudhwxOn-djK8KjsKNEpwt3r24xEhD-Vs0/w602-h640/edit20210413_182017.jpg" width="602" /></a></div><br /></li><li>Slide the baking pan into the oven and bake at 180 degrees C for 45 minutes.</li><li>At the 45-minute mark, baste the chicken with butter, increase the oven setting to 200 degrees C and roast for 7 to 8 minutes more.</li><li>Bring out the chicken and allow to rest for a few minutes. Serve with gorgeously roasted potatoes and onions. (Scrape off the potatoes stuck to the bottom of the tray; those are the best bits - I served a lightly crisped Buttered-Zatar-sprinkled Garlic Bread with the roast chicken. You may, or may not, serve it with a bread of your choice)<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4F9e_0pUjUD-9DlD-7Tg5CY5xvR9NnAwu0UIdMMWD5P26H9ZIbiujKHM9LlwrVAadBhJjN9U681Lhvf5HNaq8QZGY1i4VrpDRjhEteZgq_QRlGBxB4KShTwqt25qY7gDKCyEY4_Bnqqi/s2048/edit20210413_205824.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1809" data-original-width="2048" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4F9e_0pUjUD-9DlD-7Tg5CY5xvR9NnAwu0UIdMMWD5P26H9ZIbiujKHM9LlwrVAadBhJjN9U681Lhvf5HNaq8QZGY1i4VrpDRjhEteZgq_QRlGBxB4KShTwqt25qY7gDKCyEY4_Bnqqi/w640-h566/edit20210413_205824.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ugly-Delicious, indeed!</td></tr></tbody></table></li></ol></span><span style="font-family: arial; font-size: medium;"><b><div><span style="font-family: arial; font-size: medium;"><b><br /></b></span></div>Method for Air-Fryer:</b><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Make a make-shift squarish pan with a double-layered aluminium foil to fit the air-fryer basket. The make-shift pan should be slightly smaller than the size of the air-fryer basket. All four ‘edge’ sides of the air-fryer basket need to be open so as to allow proper airflow.</span></li><li>Preheat the air-fryer for 3-4 minutes at the 200-degree setting.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BVm8wsQ33Zntc__KpReq-2B9j2IYmPkuffLclhTLj5TBaLpWHwSK3J7szWUrfEFRkIcW3Ub-yLZYWN4UrRP7uBo7ru0SZRHgUlBicExvn8JO4HxD68sMZsSDbMZ6afScnxbyCsRmQrVw/s2048/edit20210413_181752.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BVm8wsQ33Zntc__KpReq-2B9j2IYmPkuffLclhTLj5TBaLpWHwSK3J7szWUrfEFRkIcW3Ub-yLZYWN4UrRP7uBo7ru0SZRHgUlBicExvn8JO4HxD68sMZsSDbMZ6afScnxbyCsRmQrVw/w640-h480/edit20210413_181752.jpg" width="640" /></a></div><br /></li><li>Put the marinated chicken legs (underside facing up) in the make-shift pan and lower the pan into the air-fryer basket.</li><li>Air-fry for 12 minutes at 200 degrees.</li><li>At the 12-minute mark, flip both the chicken legs and continue air-frying for another 10 minutes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWr9q4iwDMFJ38b31sTCVhGpN6ANC-B_h-vSfd-fESeL9qPE2e0oK12-J4yZLhHJ6KvKut-SlAkWM_cfaitSVYkCx_ohwC_CrWD9VLDZmj2VynAQEcA43uPe7_2vuAG7rnYcZhICETJIoH/s2048/edit20210413_190615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWr9q4iwDMFJ38b31sTCVhGpN6ANC-B_h-vSfd-fESeL9qPE2e0oK12-J4yZLhHJ6KvKut-SlAkWM_cfaitSVYkCx_ohwC_CrWD9VLDZmj2VynAQEcA43uPe7_2vuAG7rnYcZhICETJIoH/w640-h480/edit20210413_190615.jpg" width="640" /></a></div><br /></li><li>At the 10-minute mark, baste the chicken legs with a wee bit of butter (optional, but of course, I did) and continue air-frying for 2 more minutes.</li><li>Remove the chicken from the air-fryer and serve it with onion rings and a wedge of lime. (I was a tad lazy hence no onion rings, I merely made do with a wedge of lime)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSsN8294CovTtLVyfTbSkEXftrwBEgsVaCeXD9tlVayphD1L-wFXk6qeNAliwxAyF-IgZ9WIECpWhyphenhyphenEAcKRI9Wod9_WqTOteelsWCmzNzs0daUd-VSQ8tPH7kAzyMiFSW_iGj78tCssigc/s2048/edit20210413_191403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSsN8294CovTtLVyfTbSkEXftrwBEgsVaCeXD9tlVayphD1L-wFXk6qeNAliwxAyF-IgZ9WIECpWhyphenhyphenEAcKRI9Wod9_WqTOteelsWCmzNzs0daUd-VSQ8tPH7kAzyMiFSW_iGj78tCssigc/w640-h480/edit20210413_191403.jpg" width="640" /></a></div><br /></li></ol><b>Chef Notes:</b><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">The Arabic spices mentioned in the recipe are all available on Amazon (some on Big Basket, too). Go buy them coz they will not go to waste. Why?? Coz once you make this roast; you’re going to want to make it time and again. This is my promise to you!!</span></li><li>The bake time will depend entirely on your oven – so please keep an eye on the roast and adjust the timing accordingly. I say this, as the bake time in my oven differed greatly from the bake time mentioned by Priyanka in her recipe.</li><li>At the time of this bake, I had run out of olive oil hence opted for the extra virgin version and it worked just as beautifully, so don’t let that stop you from baking these babies.</li><li>You may share the direct blog link of the recipe/s but do NOT publish my recipes and my photographs on any blog site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.</li></ol><div><b>Some more photographs:</b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSw6gHsLgKJYgoTUzqF1KDegX_Qd3KiyTYdskdCilhf-FZN53JZrPnIKbB1Yu1Jb-Q0lh6OOavh0TsyuoXKvK8ALw2ytA6kHLYOAhwxdMcDL7dHEi19Nb4_6zIMDo03KUQDYfcxZIf-RiO/s2048/edit20210413_203128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1655" data-original-width="2048" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSw6gHsLgKJYgoTUzqF1KDegX_Qd3KiyTYdskdCilhf-FZN53JZrPnIKbB1Yu1Jb-Q0lh6OOavh0TsyuoXKvK8ALw2ytA6kHLYOAhwxdMcDL7dHEi19Nb4_6zIMDo03KUQDYfcxZIf-RiO/w640-h518/edit20210413_203128.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0ebTLa8dhWrjv90p5Js2Dv2SCUyWiF3xBlhWTiWpDNLJ0Sr6GPbWE0LNjf5-3bmJgxgrWxTWshqvmyuJdYo84E4gHBwCjuDyFDoHgN5eIDcxuFxeRxP8pBSOKdtZ9VDp_fn-uUZ3UW75/s2048/edit20210413_203220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0ebTLa8dhWrjv90p5Js2Dv2SCUyWiF3xBlhWTiWpDNLJ0Sr6GPbWE0LNjf5-3bmJgxgrWxTWshqvmyuJdYo84E4gHBwCjuDyFDoHgN5eIDcxuFxeRxP8pBSOKdtZ9VDp_fn-uUZ3UW75/w640-h640/edit20210413_203220.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pdffD8JUwefscOdzq_-GdqoV0ue000DhdRyF3SgZoB8G24aHa2Tw55dqK00EtP-dS2Q5I8bvfdFmPGz-3Db2U8KCGPdkLQTYxFi7F1Injo9eaGRKZmGCDTN8ROZcJfcFxgjx5_kekDtd/s2048/edit20210413_203404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1369" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pdffD8JUwefscOdzq_-GdqoV0ue000DhdRyF3SgZoB8G24aHa2Tw55dqK00EtP-dS2Q5I8bvfdFmPGz-3Db2U8KCGPdkLQTYxFi7F1Injo9eaGRKZmGCDTN8ROZcJfcFxgjx5_kekDtd/w640-h428/edit20210413_203404.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBu-tRs3rBrD59dRLpRR7flAtBSivjEeI3_Wms9q5TCLj3LSFM8umNk2bZTDK040HhEbt64gHiwtgb523R4k542VjLgqv5tgl06sjDSnJI33TiEuja7UrhN_5fmE7-_OFYb0djQSpIyeT1/w640-h640/edit20210413_205930.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAluYY1CJdRYFSRHsXMKY6vigwwY5t6xHP4xi03MQCsWJg5748O-DVkszc2ObLIOlaPg5R7NUBCrqZlhw4Y31q4plNUISflha3XXO91rjro6sLoJa2mnhC6mSybslwXEb2K0sRgSNHdVye/s2048/edit20210413_213642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAluYY1CJdRYFSRHsXMKY6vigwwY5t6xHP4xi03MQCsWJg5748O-DVkszc2ObLIOlaPg5R7NUBCrqZlhw4Y31q4plNUISflha3XXO91rjro6sLoJa2mnhC6mSybslwXEb2K0sRgSNHdVye/w624-h640/edit20210413_213642.jpg" width="624" /></a></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgnqvBUlIhZ6fj0M9rkesObhvbb-Dlx0dNVQVCcndMv9bQ3VvJ48Jq_os8eXod32Qa3OPBypJPi6wJYhRdU_8zymMroHzaAr5kfbu9oVD9TKe4eL-4-2GVTFVTZ7yGB6QWs__ORehpXN5/s2048/edit20210413_205607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1709" data-original-width="2048" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgnqvBUlIhZ6fj0M9rkesObhvbb-Dlx0dNVQVCcndMv9bQ3VvJ48Jq_os8eXod32Qa3OPBypJPi6wJYhRdU_8zymMroHzaAr5kfbu9oVD9TKe4eL-4-2GVTFVTZ7yGB6QWs__ORehpXN5/w640-h534/edit20210413_205607.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-78982753664672887032021-02-01T18:38:00.000+05:302021-02-01T18:38:43.946+05:30Spicy Pork & Noodle Omelette<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCcNgJjz3XTF0L1aGLZ8Rj42-pkBMdK-Qjk552WogeptrWRTN7ybjNfFf0tFst5lTL9DI4uNXov8o_unJaQoldKl2mDSEI11Mn64BCXj-1gCPE86TguYCqwazyk1fnLYchkCkHd3I8Ggt/s1083/editZed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="873" data-original-width="1083" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCcNgJjz3XTF0L1aGLZ8Rj42-pkBMdK-Qjk552WogeptrWRTN7ybjNfFf0tFst5lTL9DI4uNXov8o_unJaQoldKl2mDSEI11Mn64BCXj-1gCPE86TguYCqwazyk1fnLYchkCkHd3I8Ggt/w640-h516/editZed.jpg" width="640" /></a></div><span style="font-family: arial; font-size: large;"><br />This is the first time I’ve tried a Marion Grasby recipe. When I saw it on YouTube, I was quite apprehensive. I felt like saying, “Damn girl, who the hell adds noodles to an omelette?” As fate would have it, just a couple of days later, I had some left-over Maggi Chicken Noodles (made with a spoonful of my Multi-Purpose Masala added). I told myself, ‘what the heck, let me give this a try.’ Luckily, Marion had mentioned we could use any noodles (ramen, egg, rice - just about any would do). I picked up the phone and ordered some oink mince. That night, I whipped up this Spicy Pork & Noodle Omelette for dinner. I’m so darn glad I did. This was a super delish dinner! Regardless of whether Marion reads this, I have to say, ‘Thank you, Marion. This recipe is a keeper!”</span></div><span style="font-family: arial; font-size: medium;"><br />Marion claims this is a 10 minute-week night recipe. Had she sent me her team to keep everything prepped, it would have been. *wicked grin* In all honesty, it’ll take about 45 minutes. Faster than most recipes, sure; but 10 minutes?? Hell, no! <br /><br />I followed Marion’s recipe with some tiny changes. I’m going to pen this exactly as I made it. This is my way to ensure the recipe does not go wrong when you recreate it. This recipe makes three (2-egg) omelettes. <br /><br /><b>Ingredients for Pork Mince: </b><br /><br />250 grams pork mince (I used Prasuna Pork Mince) <br />2 cloves garlic, grated or chopped <br />2 Thai bird’s eye chillies, chopped <br />2 tablespoons fish sauce <br />1 teaspoon sweet dark soy sauce <br />2 teaspoons red chilli powder (I used Deghi Mirch powder0 <br />1 cup baby spinach, chiffonade cut <br />1 tablespoon oil <br /><br /><b>Ingredients for Omelette: </b><br /><br />6 eggs (2 eggs per omelette) <br />3/4th teaspoon (¼ teaspoon per omelette) white pepper powder <br />3 teaspoons fish sauce (1 teaspoon per omelette) <br />150 - 180 grams cooked noodles (50 - 60 grams per omelette) <br />6 to 7 tablespoons oil (2 to 2.5 tablespoons per omelette)<br /> <br /><b> Garnish: </b><br /><br />Juliennes of chillies or chopped coriander leaves <br /><br /><b>Method for Pork Mince:</b></span><span style="font-family: arial; font-size: medium;"><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Heat oil and add pork mince. Sauté for a few seconds.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4h04ZG9cpMQPob8wk2JzHgf3EpFWZN7M6kClgJZrIcVLblmbrKavPbIGRuGykFofaIJ_TSJ8ef1_6N6eEWC3qSNB83XEapRpiSJeEO6saRGBlCxYdYIqczaQTGvrrjuwgfTecRC76r2iB/s2048/edit20210118_112922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4h04ZG9cpMQPob8wk2JzHgf3EpFWZN7M6kClgJZrIcVLblmbrKavPbIGRuGykFofaIJ_TSJ8ef1_6N6eEWC3qSNB83XEapRpiSJeEO6saRGBlCxYdYIqczaQTGvrrjuwgfTecRC76r2iB/w640-h480/edit20210118_112922.jpg" width="640" /></a></div><br /></li><li>Add the chopped garlic and chillies.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXG1Pz2-vn0HzMCCm_ouYNy5Gwv2Ms6rkQa0txjUb7wqaTHpQIAXoh40ZkoUBkI7rPwaSZ29ndQNXwwsNrnJVfizOHoE-QUQXVR6tGbM9fi5W0sinWJlHZKiFkc00-1uRCt0vYTQga72m/s2048/edit20210118_113010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXG1Pz2-vn0HzMCCm_ouYNy5Gwv2Ms6rkQa0txjUb7wqaTHpQIAXoh40ZkoUBkI7rPwaSZ29ndQNXwwsNrnJVfizOHoE-QUQXVR6tGbM9fi5W0sinWJlHZKiFkc00-1uRCt0vYTQga72m/w640-h480/edit20210118_113010.jpg" width="640" /></a></div><br /></li><li>Sauté the pork mince until it loses its clumpy texture and begins to get grainy. If need be, use a fork to rid the mince of its clumpy texture.</li><li>Continue sautéing the pork on low flame until it is nearly cooked. (If the mixture feels too dry, add a couple of teaspoons of water - don’t worry, it’ll dry up by the time the pork gets done)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcV_6Z-hcMjT1AGeB6q8FpjLXtI5gIyAI0Q34_HvmjGh-3Fs1ScxG7EbmlMFS7Ly5GS1cV8qc62Sh9IV5oTOyR7VxukUOURvp1kG3IeXVnF8sx1xmJlPcX4Q_vrI9R1rui14D2GrTUsoR-/s2048/edi20210118_112643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1638" data-original-width="2048" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcV_6Z-hcMjT1AGeB6q8FpjLXtI5gIyAI0Q34_HvmjGh-3Fs1ScxG7EbmlMFS7Ly5GS1cV8qc62Sh9IV5oTOyR7VxukUOURvp1kG3IeXVnF8sx1xmJlPcX4Q_vrI9R1rui14D2GrTUsoR-/w640-h512/edi20210118_112643.jpg" width="640" /></a></div><br /></li><li>Add fish sauce, sweet dark soy sauce, chilli powder and sauté until the flavours come together.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fk05ZtlrvlO88lMjZMUFNFjIhaO4NXG6n6ksCr7lcILANmV3d_sCofr8dTO0nirl8KBWSbgB-f7bUZpUXBOJn5fuYoAvMmbM066JIuE_wb92njXnaNGi1LTJjHVzIVpVTmXKoTdbfEmQ/s2048/edit20210118_113836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fk05ZtlrvlO88lMjZMUFNFjIhaO4NXG6n6ksCr7lcILANmV3d_sCofr8dTO0nirl8KBWSbgB-f7bUZpUXBOJn5fuYoAvMmbM066JIuE_wb92njXnaNGi1LTJjHVzIVpVTmXKoTdbfEmQ/w640-h480/edit20210118_113836.jpg" width="640" /></a></div><br /></li><li>When the mince is cooked, add the spinach, and toss for half a minute or a minute, until the spinach wilts and cooks.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9q7il0VI0a33B_vwIWOOFNRp5PdFkcykINZxhkqIdwTAx72hQmHDzjRPk2_pQ1uheA0GkUQ7a83c8-3mV0FazdKtpX8iikRXvEcncEwFSmI-S-odyWBMsD3AZaCSPajd6-xwqRm0Qxh4R/s2048/edit20210118_114107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9q7il0VI0a33B_vwIWOOFNRp5PdFkcykINZxhkqIdwTAx72hQmHDzjRPk2_pQ1uheA0GkUQ7a83c8-3mV0FazdKtpX8iikRXvEcncEwFSmI-S-odyWBMsD3AZaCSPajd6-xwqRm0Qxh4R/w640-h480/edit20210118_114107.jpg" width="640" /></a></div><br /></li><li>Remove the cooked mince into a bowl. Keep warm until needed.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGkC3xFQz0yU7OhJm7CWo3ltd4kYWWqiimkuaRE7c8gI19-g-Zr2MEQuoJbya8vOhF5xfjyWRfyJnju4QRpFbv1Uy1anFWHDQRspgvj6dq-j5X4FkIqTlwqgjGw9EIVcu6d-So6HtEdeI/s2048/edit20210118_114331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGkC3xFQz0yU7OhJm7CWo3ltd4kYWWqiimkuaRE7c8gI19-g-Zr2MEQuoJbya8vOhF5xfjyWRfyJnju4QRpFbv1Uy1anFWHDQRspgvj6dq-j5X4FkIqTlwqgjGw9EIVcu6d-So6HtEdeI/w640-h480/edit20210118_114331.jpg" width="640" /></a></div></li></ol></span><span style="font-family: arial; font-size: medium;"><b>Method for Omelette:</b><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Break 2 eggs in a bowl. Add 1 teaspoon fish sauce, ¼th teaspoon white pepper powder and whisk the eggs to mix well. Do NOT over froth.<br /><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEW4S4cejiXUmT4mZdecp-TJvgrxvmpdMkB-jwTO8jt6K40RiPxFZN7erfa6-bUkeGGQ0axrg01eZE2JKHRCFf6mWdgOoLTRInc2_w-QTaZBXI0qQJJHVaVCZgoMjAgzbra6lPwCJYu3A/s2048/edit20210118_194037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1602" data-original-width="2048" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEW4S4cejiXUmT4mZdecp-TJvgrxvmpdMkB-jwTO8jt6K40RiPxFZN7erfa6-bUkeGGQ0axrg01eZE2JKHRCFf6mWdgOoLTRInc2_w-QTaZBXI0qQJJHVaVCZgoMjAgzbra6lPwCJYu3A/w640-h500/edit20210118_194037.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I made the first omelette with three eggs hence this photograph. Trust me, go with two eggs. </td></tr></tbody></table><br /></li><li>Add 50-60 grams cooked noodles and give the eggs a gentle whisk.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3woOtRn6uOwr1553fZTm9VKmbvyPPPl3hZaBREsFeGn18OdNbNJwxtJEpk7G_DbPwp1hSfyqiCvSEZABFrrtim-vNSvBPx_RV262PN6NUrHyHahggDFiUnsu2J4CGaNBgi3e-p4TQd3p/s2048/edit20210118_194415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="2048" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3woOtRn6uOwr1553fZTm9VKmbvyPPPl3hZaBREsFeGn18OdNbNJwxtJEpk7G_DbPwp1hSfyqiCvSEZABFrrtim-vNSvBPx_RV262PN6NUrHyHahggDFiUnsu2J4CGaNBgi3e-p4TQd3p/w640-h500/edit20210118_194415.jpg" width="640" /></a></div><br /></li><li>Heat oil in an 8-inch pan.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItOM47shhG4awO4RyPpXi4OrkMrxLKndcVKbwk7awa1LlBshB7d9fe2WzNqVLLLsbIhQ91cpfeMHZ1o8nTc3Zslq5F6uJj_HoJM4-_xu0mTNyCW6DwaLMhFS0BssdgcARJxjGXepa_umU/s2048/edit20210118_194604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1736" data-original-width="2048" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItOM47shhG4awO4RyPpXi4OrkMrxLKndcVKbwk7awa1LlBshB7d9fe2WzNqVLLLsbIhQ91cpfeMHZ1o8nTc3Zslq5F6uJj_HoJM4-_xu0mTNyCW6DwaLMhFS0BssdgcARJxjGXepa_umU/w640-h542/edit20210118_194604.jpg" width="640" /></a></div><br /></li><li>Add the egg-noodle mixture. LOWER heat and allow the omelette to cook until golden brown. (This is an Asian style omelette, this is not a colourless French omelette)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioQYGspwEv5_GKLvFbJHCpUyDTtCLCmVzHafcyV2C4vX8R4p4QNdvrhaxyNjHh46kQ5gCau0R0Q0HiHZ1U8M5X1Hu4-101-kOzlYbZq82de7OACBkTFgMb3waxQCka3JMUQQkYNT6ev4M/s2048/edit20210118_194911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1718" data-original-width="2048" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioQYGspwEv5_GKLvFbJHCpUyDTtCLCmVzHafcyV2C4vX8R4p4QNdvrhaxyNjHh46kQ5gCau0R0Q0HiHZ1U8M5X1Hu4-101-kOzlYbZq82de7OACBkTFgMb3waxQCka3JMUQQkYNT6ev4M/w640-h536/edit20210118_194911.jpg" width="640" /></a></div><br /></li><li>Flip the omelette carefully and cook until the other side is a gorgeous light yellow.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsULQTg0l4WOqmZfEjutSDFEx4hGluCLTriRF_dy1dbmZW39h8tWvn9yW1YRWD98QfmdgvrTn1iD2x4vw-ZkQj1ZW37cwlrCttwr0xcZa6M5kNQCF2vKzlRTUIc4hlSAxVlh-PSM8prGIN/s2048/edit20210118_195015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1796" data-original-width="2048" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsULQTg0l4WOqmZfEjutSDFEx4hGluCLTriRF_dy1dbmZW39h8tWvn9yW1YRWD98QfmdgvrTn1iD2x4vw-ZkQj1ZW37cwlrCttwr0xcZa6M5kNQCF2vKzlRTUIc4hlSAxVlh-PSM8prGIN/w640-h562/edit20210118_195015.jpg" width="640" /></a></div><br /></li><li>Flip the omelette once more on to its golden-brown side. Fold it into a half-moon.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEoo8pdB17ZVtqJZ9Kr_xYJlim0AXN2AYMROnieBOSEeoNnBknYSJq_OVlu2X0rr6zNMbJdRnLKEW2QzcReVVVgMVGo3V9Qhj3HVv7nz-P7i2LsUY7eosT9ksnGaPCBvNXTZjMtz0u-gs0/s2048/edit20210118_201516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1671" data-original-width="2048" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEoo8pdB17ZVtqJZ9Kr_xYJlim0AXN2AYMROnieBOSEeoNnBknYSJq_OVlu2X0rr6zNMbJdRnLKEW2QzcReVVVgMVGo3V9Qhj3HVv7nz-P7i2LsUY7eosT9ksnGaPCBvNXTZjMtz0u-gs0/w640-h522/edit20210118_201516.jpg" width="640" /></a></div><br /></li><li>Carefully remove the folded omelette onto a plate.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPeGhToW8XS4JJjQOrXoQxseWSaWCeW3mdn5rKZIIcnyBvWBKrN7MjFj-8SaEaGxrvTI5a5ZrzQcr3dONk5DInQd2P_MEX1KA1nv3IdWjKLKu7pceohHj1oSGe8WpueXfVmV7x3LV92mB/s2048/edit20210119_221712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1589" data-original-width="2048" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPeGhToW8XS4JJjQOrXoQxseWSaWCeW3mdn5rKZIIcnyBvWBKrN7MjFj-8SaEaGxrvTI5a5ZrzQcr3dONk5DInQd2P_MEX1KA1nv3IdWjKLKu7pceohHj1oSGe8WpueXfVmV7x3LV92mB/w640-h496/edit20210119_221712.jpg" width="640" /></a></div><br /></li><li>Spoon the warm pork mince over the omelette and garnish with julienned chillies or chopped coriander. Serve.</li><li>Repeat the process to make two more omelettes.</li></ol></span><span style="font-family: arial; font-size: medium;"><b>Chef Notes:</b><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">No salt was used for this recipe as fish sauce lends saltiness to the oink (pork) and the eggs.</span></li><li>Yes, please USE fish sauce as the flavour it lends to this dish is AMAZING!!</li><li>Use any mince (chicken, beef, buff, mutton). The original recipe used pork mince, and I 'laaau' pork, hence went with the original protein.</li><li>I had these gorgeous Thai bird’s eye chillies hence used them. Go with any chillies available in your pantry.</li><li>Marion’s recipe used Thai basil leaves while I opted for baby spinach. Why? Coz, I do eat basil, but I prefer baby spinach. If using spinach, I’d advice you stick to baby spinach.</li><li>This is a very forgiving recipe, so except for insisting on the use of sweet dark soy and fish sauce, go with whatever you find in the pantry with regard to noodles, herbs, and garnishes.</li><li>You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.<br /></li></ol><div><b>Some More Photographs:</b><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxwX04CVZfGllWn1T5DE4eBDglIlD0ZtWmYGOPxEb44US0HEnfYvKG4k84URiJqe5JyYCNVpsVyRLh_aG5EC5KA3yEpKCjV9SJaWBq4dFAegbR7jq-KqhYkb-buR2hj9ahU6zANhlbiH3/s2048/edit20210118_111049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1834" data-original-width="2048" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxwX04CVZfGllWn1T5DE4eBDglIlD0ZtWmYGOPxEb44US0HEnfYvKG4k84URiJqe5JyYCNVpsVyRLh_aG5EC5KA3yEpKCjV9SJaWBq4dFAegbR7jq-KqhYkb-buR2hj9ahU6zANhlbiH3/w640-h574/edit20210118_111049.jpg" width="640" /></a><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyeNEhgZtl5dtBHWWqbfdIlThUiU3RH9yrOeFSQ_l-sk5BT8kS7PIdKEKZ6GNZIGCSg_EzUIYMoVr25PZ5EEwQFtoy7lmdBYBIUnUy0dHvKIay0J6IfVhNY3ndo0KZLh0I19UTAIHtjTn/s2048/edit20210118_112100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1788" data-original-width="2048" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyeNEhgZtl5dtBHWWqbfdIlThUiU3RH9yrOeFSQ_l-sk5BT8kS7PIdKEKZ6GNZIGCSg_EzUIYMoVr25PZ5EEwQFtoy7lmdBYBIUnUy0dHvKIay0J6IfVhNY3ndo0KZLh0I19UTAIHtjTn/w640-h558/edit20210118_112100.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7DhyYD2cNf2sonj8fkUomf_65dC9GuZyozJvSejLRXIO07_erl4KUcJJTB2wVizZBiwGQ9ig-XVnJ7mQ5pBorp6T0-O2_5DCG4Asugbr7nBkiRU0H8IvLxzIq4ByHNFxd-8SoJBQuOs4/s2048/edit20210119_221758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="2048" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7DhyYD2cNf2sonj8fkUomf_65dC9GuZyozJvSejLRXIO07_erl4KUcJJTB2wVizZBiwGQ9ig-XVnJ7mQ5pBorp6T0-O2_5DCG4Asugbr7nBkiRU0H8IvLxzIq4ByHNFxd-8SoJBQuOs4/w640-h500/edit20210119_221758.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0mhfciuQ8j8LNBrdesRdDkFCvX9NgiM5jUktwmifKnxfxNi2nM9AuPVBDls3hVKpQxMxm9LJxWzMm2Ymo4mNNxfjiT-5kMSpw6-o64z13F0kujaCKGPNKwczJi2Hf-cncb61Ub598msn/s2048/edit20210119_222602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1578" data-original-width="2048" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0mhfciuQ8j8LNBrdesRdDkFCvX9NgiM5jUktwmifKnxfxNi2nM9AuPVBDls3hVKpQxMxm9LJxWzMm2Ymo4mNNxfjiT-5kMSpw6-o64z13F0kujaCKGPNKwczJi2Hf-cncb61Ub598msn/w640-h494/edit20210119_222602.jpg" width="640" /></a></div><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-78616699059363784752021-01-21T18:04:00.001+05:302021-01-21T18:04:49.107+05:30Béchamel Chicken Bake<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBcPVAyASi5fO0IsMMiKxOHuN4ys5uapJABZDZb8F08UvGV1ez5ihtam14jkGawKmz1d3Q-mmjQfuMGosOpcJ2d6omq5s4fqgK_95aYFPiZ_97J-GsD_YAsxhDbdgHJucutX0A1R_Y1To/s2048/edit20201216_130103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBcPVAyASi5fO0IsMMiKxOHuN4ys5uapJABZDZb8F08UvGV1ez5ihtam14jkGawKmz1d3Q-mmjQfuMGosOpcJ2d6omq5s4fqgK_95aYFPiZ_97J-GsD_YAsxhDbdgHJucutX0A1R_Y1To/w632-h640/edit20201216_130103.jpg" width="632" /></a></div><span style="font-family: arial; font-size: large;"><br />There was a time when I had no clue what a chicken baked dish meant. My masi introduced me to the wonderful world of béchamel/white sauce. She was a pro at making European/Continental food. It was under her tutelage that I learnt to make perfect béchamel/white sauce. I take this opportunity to say, ‘thank you’. She gave me her love, her time and taught me to cook this… and so many other dishes. I would never have learnt to cook, or experienced such food, at that age, had it not been for her. From the bottom of my heart, </span><b style="font-family: arial; font-size: large;">‘THANK YOU, Jeroo masi!’ </b></div><span style="font-family: arial; font-size: medium;"><br />Over the years, I have added my twists to Masi’s classic/traditional bake, and this is my take on it; a take I have perfected over the years. I hope the recipe works just as beautifully for you as it has for me over the years.</span><p class="MsoNormal"><span style="font-family: arial; font-size: large;"><b>Ingredients: </b></span></p><span style="font-family: arial; font-size: medium;">1¼ cup / 150 grams all-purpose flour (Maida) <br />150 - 175 grams butter <br />½ tablespoon butter (for mushrooms) <br />600 grams chicken legs (For me, 2 whole legs and 2 drumsticks equalled 600 grams) <br />200 mils chicken stock (room temperature) <br />650 mils milk (room temperature) <br />200 grams mushrooms, cut into quarters <br />200 grams tin golden-corn niblets <br />4 -5 green chilies, finely chopped <br />½ - ¾ tablespoon Mrs Dash (optional - a seasoning for baked dishes) <br />150 grams + 150 grams cheese <br />Salt to taste <br />Coarsely ground pepper, to taste</span> <div><span style="font-family: arial; font-size: medium;"><br /><b>Method: </b></span><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">In a large vessel (or a pressure cooker), add the chicken, 600-700 mils water, salt, and pepper.</span></li><li><span style="font-family: arial; font-size: medium;">Cook (or pressure cook) until done.</span></li><li><span style="font-family: arial; font-size: medium;">Drain the chicken from the stock. Reserve 200 mils stock. (Add a squeeze of lime, and sip on the extra stock while you cook </span>😉<span style="font-family: arial; font-size: medium;">)<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpogsU38ZLWEAvRboAzSWrmipU6lxQnNt3FIINGk_HUpICeQUhF2YeztSqbqJZ5NT2WkNq5MLf2lqt71db4XG0tomBjCTAIcaAJQUKA56kkiIKOsGEIYcc5u0c553zxBDnJmnKl4Aexdv/s2048/edit20190803_022706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1801" data-original-width="2048" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpogsU38ZLWEAvRboAzSWrmipU6lxQnNt3FIINGk_HUpICeQUhF2YeztSqbqJZ5NT2WkNq5MLf2lqt71db4XG0tomBjCTAIcaAJQUKA56kkiIKOsGEIYcc5u0c553zxBDnJmnKl4Aexdv/w640-h562/edit20190803_022706.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Shred the boiled chicken (discard bones). Keep aside. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRq4jakA24z0UuOrnBk5sq-tomUzVrgPgu0b2joyPBqwH3UASxtQ6vnWIJRJ1hMpc8SoypYInH-Zqq78oHibP-tzEr9_5S9MRWJ8aSLBY3X342KzimEEKddJQz8dsiC5dA9VMtV3UmF5Yo/s2048/edit20190802_203633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRq4jakA24z0UuOrnBk5sq-tomUzVrgPgu0b2joyPBqwH3UASxtQ6vnWIJRJ1hMpc8SoypYInH-Zqq78oHibP-tzEr9_5S9MRWJ8aSLBY3X342KzimEEKddJQz8dsiC5dA9VMtV3UmF5Yo/w640-h480/edit20190802_203633.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Grate the cheese. Keep aside. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELtLRHRzmVmeAryHmoEjy81yedglB_0W5MWL1zm4xI3i7qFu8gOZfSmKZttPkXK1YBg0quypiviXPQN7NTdVfscyrM8KMDGMSgH82PY64056Cs8CqEihWy-lKHpr6XdqRpAnJXgAm5xZH/s2048/edit20190802_154923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELtLRHRzmVmeAryHmoEjy81yedglB_0W5MWL1zm4xI3i7qFu8gOZfSmKZttPkXK1YBg0quypiviXPQN7NTdVfscyrM8KMDGMSgH82PY64056Cs8CqEihWy-lKHpr6XdqRpAnJXgAm5xZH/w640-h480/edit20190802_154923.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Heat ½ tablespoon butter in a skillet, sauté mushrooms for 2 minutes, on HIGH heat, tossing them constantly. Remove from the skillet and keep aside. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLee3AyBG7bnn84p3hlk2AjDOb1AnJRC7gXu8Ouef2uLx4X1kJniLYmr4uS2q8xU_pX1169sK5FEHbOsOKcM5JvhyphenhyphenpeR5SqdqCU0Sz2jq_IVueTA-TeNX57XsuAL5JmR-L-SuZcD1yrBKU/s2048/edit20190802_165405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1780" data-original-width="2048" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLee3AyBG7bnn84p3hlk2AjDOb1AnJRC7gXu8Ouef2uLx4X1kJniLYmr4uS2q8xU_pX1169sK5FEHbOsOKcM5JvhyphenhyphenpeR5SqdqCU0Sz2jq_IVueTA-TeNX57XsuAL5JmR-L-SuZcD1yrBKU/w640-h556/edit20190802_165405.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">In a large thick-bottomed pan heat butter. <br /></span></li><li><span style="font-family: arial; font-size: medium;">Add all-purpose flour and stir constantly until you smell a nice toasty aroma. (We want the flour to roast well and lose its rawness but, at the same time we do <b>NOT</b> want it turning colour) <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1_lct1PpyfMybSAuJ5MOfKRn9KYLWBVr-uMbgOp8y42NNXeUun5BOEt6L502e6uRUR7kGnFk8sy_4AbVA5DelN6YhTOPqzZCRNOeWCME15PF2nA6pye733qRSwGL9r18XfudgR2BF5m2/s2048/edit20190803_130400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1_lct1PpyfMybSAuJ5MOfKRn9KYLWBVr-uMbgOp8y42NNXeUun5BOEt6L502e6uRUR7kGnFk8sy_4AbVA5DelN6YhTOPqzZCRNOeWCME15PF2nA6pye733qRSwGL9r18XfudgR2BF5m2/w640-h480/edit20190803_130400.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Lower heat and gradually add the chicken stock, all the while stirring continuously to ensure the sauce does not turn lumpy. </span></li><li><span style="font-family: arial; font-size: medium;">Gradually add the milk <b>(one cup at a time)</b>; keep stirring on <b>LOW</b> flame till you get a smooth, thick white sauce. The sauce should <b>thickly coat</b> the back of a spoon. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/E8qSBTw5Akw" width="320" youtube-src-id="E8qSBTw5Akw"></iframe></div><br /></li><li><span style="font-family: arial; font-size: medium;">Add 150 grams cheese and stir until it becomes one with the white sauce. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpFXXsTo58n93j7LM7xRPE32-CA3fbfNTie_2MnIdWnYrvrlnC_1pN1kx7uroaCtgXkuevMU_2vf0eHDtwUmw0eBljC4ivTgTITCoSW8qFac4_HcEdeIBSp4YtmReHN65H4DZfO8bOcOb/s2048/edit20190803_133049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1706" data-original-width="2048" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpFXXsTo58n93j7LM7xRPE32-CA3fbfNTie_2MnIdWnYrvrlnC_1pN1kx7uroaCtgXkuevMU_2vf0eHDtwUmw0eBljC4ivTgTITCoSW8qFac4_HcEdeIBSp4YtmReHN65H4DZfO8bOcOb/w640-h534/edit20190803_133049.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Add the green chillies, Mrs Dash seasoning (optional). <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeVTGnS2Ow_oqUg0Fp2mk3-CjyfT1UE_TLGUDjz-HNSddy8azejncyMnKtcnyVc1x61FK3S6CoUHhHerHS7nQJW_71pCQRO711DL9L0H6uc8lwfsj61LXQbFIe3CTO4tEhwgyiWtwdaTT/s2048/edit20190803_132847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeVTGnS2Ow_oqUg0Fp2mk3-CjyfT1UE_TLGUDjz-HNSddy8azejncyMnKtcnyVc1x61FK3S6CoUHhHerHS7nQJW_71pCQRO711DL9L0H6uc8lwfsj61LXQbFIe3CTO4tEhwgyiWtwdaTT/w640-h480/edit20190803_132847.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Add salt and pepper, to taste, as needed. (Check for seasoning, as cheese is salty and the chicken stock, too, contained salt) <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/melGX_ayeEc" width="320" youtube-src-id="melGX_ayeEc"></iframe></div><br /></li><li><span style="font-family: arial; font-size: medium;">Add the mushroom, corn niblets and shredded chicken. Stir to mix well. </span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Y-l2aD0u8F-mtMTjd8XpMlttq1M2KIz_gJO0dHVBR_L2KV_U_3B0seYNVL8H9MAdIW2enVD7vyt8DVuncp7rMkVd20I_tYZKK_izD9fp6VMZg9emnFUDpIpmaarkhimYuWI0T8sd-XE7/s2048/edit20201216_130306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1914" data-original-width="2048" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Y-l2aD0u8F-mtMTjd8XpMlttq1M2KIz_gJO0dHVBR_L2KV_U_3B0seYNVL8H9MAdIW2enVD7vyt8DVuncp7rMkVd20I_tYZKK_izD9fp6VMZg9emnFUDpIpmaarkhimYuWI0T8sd-XE7/w640-h598/edit20201216_130306.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Remove the white sauce contents into a large 9-inch Pyrex, or Borosil, baking dish. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCe_ZW1KKGBFCSe1O_NM9APnJEapW8pf0dv0Fh0cEZKshGress2xYgMmZi8b75nga_rhgiOdbdaJx-VchGbsAKRQRhNluQ3irAVjzfroabbHox8dMxqThRPbYo4-PUOF4hC8JZbpap-ctt/s2048/edit20190803_145720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1732" data-original-width="2048" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCe_ZW1KKGBFCSe1O_NM9APnJEapW8pf0dv0Fh0cEZKshGress2xYgMmZi8b75nga_rhgiOdbdaJx-VchGbsAKRQRhNluQ3irAVjzfroabbHox8dMxqThRPbYo4-PUOF4hC8JZbpap-ctt/w640-h542/edit20190803_145720.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Top with remaining 150 grams of grated cheese. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxWjJkFQ_eLLVvAr9DSFcUs1r8XcSyn0h1EOlySmi7zwqkXN29CkWrEHpNew_jKv1Qx8KHcv7W1M1tZqC_3HDyxdHxHhnX_BZYNksgj5bQBknW3ZuKEpPFp3_GjPn0DIUSBRR0pRylyl-/s2048/edit20201216_130203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="2048" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxWjJkFQ_eLLVvAr9DSFcUs1r8XcSyn0h1EOlySmi7zwqkXN29CkWrEHpNew_jKv1Qx8KHcv7W1M1tZqC_3HDyxdHxHhnX_BZYNksgj5bQBknW3ZuKEpPFp3_GjPn0DIUSBRR0pRylyl-/w640-h584/edit20201216_130203.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Bake for 40-45 minutes at 200 degrees C until the top to gets to a warm golden brown colour. Remove and serve hot!<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtKTrIsghWbPxOTBy1KUNy9_EAqAPylIHM-YTxjkNEOypgf8mW8HgMm-zbGj7Y4F570SvjKF01c-aeyHil3CbZ-ENtnlUmm_yCGNeM0OmRuE2fIlrIbQzashoMgaGZEivrpfuP6o35YGo/s2048/edit20190804_205716.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtKTrIsghWbPxOTBy1KUNy9_EAqAPylIHM-YTxjkNEOypgf8mW8HgMm-zbGj7Y4F570SvjKF01c-aeyHil3CbZ-ENtnlUmm_yCGNeM0OmRuE2fIlrIbQzashoMgaGZEivrpfuP6o35YGo/w640-h480/edit20190804_205716.jpg" width="640" /></a></div><br /></li></ol><ol start="1" style="margin-top: 0in;" type="1">
</ol>
<p class="MsoNormal"><span style="font-family: "Arial",sans-serif;"><o:p> </o:p></span><span style="font-family: Arial, sans-serif;"><b>Chef Notes:</b></span></p><p class="MsoNormal"></p><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">This quantity usually suffices for a family of 4 or 5 people. If you are cooking for 2, I suggest you halve the quantity. With regard to quantity, do not go by the photographs posted; I had tripled the quantity as I was cooking for a potluck party.</span></li><li><span style="font-family: arial; font-size: medium;">Usually, béchamel is made with milk but to give the bake added flavour, somewhere along the years, I began adding a wee bit of stock to it. You may go the traditional route if you so prefer - omit the stock and add the same quantity of milk, instead. </span></li><li><span style="font-family: arial; font-size: medium;">As the roasted flour is hot, the milk and stock must be at room temperature. To a large extent, that will prevent the formation of lumps when you stir the liquids into the roux. </span></li><li><span style="font-family: arial; font-size: medium;">IMPORTANT: Unless you are extremely well versed with the cooking of the white sauce, always ensure you add the stock/milk and stir the white sauce on <b>LOW </b>flame. This, too, ensures the sauce does not turn lumpy. </span></li><li><span style="font-family: arial; font-size: medium;">Please feel free to adjust the number of green chillies to suit your tolerance of spice. The same goes for cheese. If you prefer a cheesier bake, feel free to add more (or less) cheese. </span></li><li><span style="font-family: arial; font-size: medium;">Variation to Point No: 16 - Instead of sprinkling grated cheese on top of the bake, I sometimes use Cheeseling gravel (crushed cheeseling biscuits). Give it a try, it works beautifully. <br /></span></li><li><span style="font-family: arial; font-size: medium;">If you do not have the 'Mrs Dash' seasoning, just go with salt, pepper, and green chillies. Trust me, that’ll work just as well. You may substitute Mrs Dash with a few shakes of bottled mixed dried herbs. </span></li><li><span style="font-family: arial; font-size: medium;">Please don’t panic if your white sauce has a few lumps. Take the vessel off the stove, use a motorized hand blender, and give the white sauce a whiz to smoothen it. Voila! Smooth sauce 😉 Put it back on the <b>LOW</b> flame and stir continuously until the sauce thickens to the desired consistency. </span></li><li><span style="font-family: arial; font-size: medium;">Depending on the oven, sometimes, the base of the bake-dish will cook and begin to bubble while the cheese on top fails to brown. In the event of this happening, feel free to turn on the grill/broiler mode of the oven for a few minutes to brown the top of the bake-dish.</span></li><li><span style="font-family: arial; font-size: medium;">You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.</span></li></ol><div><span style="font-family: arial; font-size: medium;"><b>Some more photographs:</b><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgta2z1JiJpS_j0TGu6LhifrObYACE_w8E0h7SCji6iYqHNm2AMJGulojgl6A4Gj0s3ILhK8igz_OLIhh3lMHNTPiVUAqMss8nIWPNLe_G7pnIKa0_92C3RqfRnn4ix5Z3taAa5NeTM5hfV/s2048/edit20190802_165317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgta2z1JiJpS_j0TGu6LhifrObYACE_w8E0h7SCji6iYqHNm2AMJGulojgl6A4Gj0s3ILhK8igz_OLIhh3lMHNTPiVUAqMss8nIWPNLe_G7pnIKa0_92C3RqfRnn4ix5Z3taAa5NeTM5hfV/w640-h480/edit20190802_165317.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSMliw3D21_ctsIDWgbwOdMF9SDymgUMp4isjsO6OgzpNidUNZ0ay28u3uHueX07w4zhnPZgOhRyl8jmrnOF6E-3-zYdXzmvSMpXTzuqqIO_dpkWZcpKkVgUVrEafcNsRk8ecGiKAeYhm/s2048/edit20190803_021223.jpg" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictWYo2jQunl7VuW9U3Fuh_aOkRATqhnmIl-fpkGVkuZK7MmtDJz7I3SVbzddxIY-3hzvvs1Q5FcVNu-38gFmslqiaghAfolMbQtZcl_Nm46vQVdCXSxDi8774a3lmTkSXB5hLe7srtJEj/s2048/edit20201214_145625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1679" data-original-width="2048" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictWYo2jQunl7VuW9U3Fuh_aOkRATqhnmIl-fpkGVkuZK7MmtDJz7I3SVbzddxIY-3hzvvs1Q5FcVNu-38gFmslqiaghAfolMbQtZcl_Nm46vQVdCXSxDi8774a3lmTkSXB5hLe7srtJEj/w640-h524/edit20201214_145625.jpg" width="640" /></a></div><br /><span style="font-family: arial; font-size: medium;"><br /></span></div><span style="font-family: arial; font-size: medium;"><div>I’d read this recipe many a times but was petrified to attempt it. Reason being, while I’ve cooked and eaten various meats, and offal, all my life, but when it comes to pork, I’d only eaten lots of it. I’d never cooked pork at home. Well, that was about to change coz when a friend mentioned he was visiting the local pork shop, I (bravely) told him to buy some for me. 😊 Once the oink reached me, there was no going back. Now, I had to cook it 😉 </div><br />Question: What recipe should I select for my first oink cook? <br />Fortunately, that decision was a no-brainer. I was extremely inspired by a very dear friend (Keroo) who had attempted a different Coorg Pandi recipe (via You Tube). Another reason being, I had sourced a bottle of Kachampuli Vinegar and was very eager to use it. 😊 <br /><br />This dish is nothing great to look at coz the Curry turns a dark, dark colour (nearly black) but flavour-wise, it’s a frikkin’ bomb! The kind that pleasantly explodes on your palate. 😊 <br /><br /><b>Ingredients:</b></span>
<span style="font-family: arial; font-size: medium;"><br /><br />1½ kilo boneless pork chunks <b>(with fat)</b>, wash and cut into 1½ inch cubes <br />2½ teaspoon turmeric powder <br />3 heaped teaspoons red chili powder (I used deghi mirch) <br />7 medium onions, peel and cut into large cubes <br />11 green chilies, break into 1-inch pieces (I used the long variety that’s not too spicy) <br />1½ pod garlic, peeled (weight <b>AFTER</b> peeling – 30 grams) <br />9 tablespoons Pandi Masala (recipe posted below)<br />1½ tablespoons Kachampuli Vinegar, or to taste <br />Salt to taste</span>
<span style="font-family: arial; font-size: medium;"><br /><br /><b>Method: </b></span><span style="font-family: arial; font-size: medium;"><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Marinate the pork chunks in turmeric powder, chili powder and salt to taste. Give it a good mix. Keep aside for 30 minutes.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvFltb2L37S2LmIZysOhZo4t0J1BJaAkQr-pB-mc6L0JvGddsR5EaadX_Dc-BzLfgJrfEDNbvnhBotwxh85RwIOZwyNpuGEFayWzS_CUN7gShr5Bb53wVtEvhzei432dVULmBjge8jc9b/s2048/edit20201214_110200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1762" data-original-width="2048" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvFltb2L37S2LmIZysOhZo4t0J1BJaAkQr-pB-mc6L0JvGddsR5EaadX_Dc-BzLfgJrfEDNbvnhBotwxh85RwIOZwyNpuGEFayWzS_CUN7gShr5Bb53wVtEvhzei432dVULmBjge8jc9b/w640-h550/edit20201214_110200.jpg" width="640" /></a></div><br /></li><li>Grind the onions, green chilies, and garlic into a smooth paste. Do NOT add any water to grind this as the onions will release quite a bit of its own. (In case you feel the need to add water, please add merely 1 tablespoon, no more) <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-GqThT48u8YEeqP1TDAleZ5pB157F-PO9itr-fc7Ut0OLqg8Wd89h0TTnMxuprK_NuWUGuCdNd70Vtl431AcJSmr8eOnU2A_p6ggw1mKLYBnAzJLwtmrxfpR3S1DoJR3I7yytno4VMqU/s2048/edit20201214_132226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1822" data-original-width="2048" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-GqThT48u8YEeqP1TDAleZ5pB157F-PO9itr-fc7Ut0OLqg8Wd89h0TTnMxuprK_NuWUGuCdNd70Vtl431AcJSmr8eOnU2A_p6ggw1mKLYBnAzJLwtmrxfpR3S1DoJR3I7yytno4VMqU/w640-h570/edit20201214_132226.jpg" width="640" /></a></div><br /></li><li>Add the marinated pork to a pressure cooker, add 3 tablespoons water (please do NOT add more) and pressure cook for 6 whistles. (IMPORTANT: Immediately lower the flame after the first whistle, and continue cooking on low flame for the next 5 whistles) <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZWZYVRLI-7bFj9ifNf9SkNpEM0d22aEa13tUP-V2WOJtcHyK5QmC0vLlQronZZO2AtOhPEpTQUj52cSaQ6UhwW-lW62Xw0L4QeedJoOYxAzoHq4nxQXEXYP1SIusOZIfLLOh4ZXIRZk4/s2048/edit20201214_131648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZWZYVRLI-7bFj9ifNf9SkNpEM0d22aEa13tUP-V2WOJtcHyK5QmC0vLlQronZZO2AtOhPEpTQUj52cSaQ6UhwW-lW62Xw0L4QeedJoOYxAzoHq4nxQXEXYP1SIusOZIfLLOh4ZXIRZk4/w640-h480/edit20201214_131648.jpg" width="640" /></a></div><br /></li><li>Shut the stove after 6 whistles. Allow the pressure to release by itself and when the cooker has cooled down, open and remove the cooked pork into a large (non-reactive) vessel. (I used a large non-stick pan) <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKN3IpfKLnTpehT8txKQEDwPbRIUsnlqrzw0gcO2NTGvi5OWYt2PVbXIdSm2VOjzls4t8anOS-Nq5aLB6secGd5bGh6HLcgdTT9y1fK_EbqQlakYKZmDSoAgrWrGGTEVFh0fJ8tQ_Y9GRA/s2048/edit20201214_132340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKN3IpfKLnTpehT8txKQEDwPbRIUsnlqrzw0gcO2NTGvi5OWYt2PVbXIdSm2VOjzls4t8anOS-Nq5aLB6secGd5bGh6HLcgdTT9y1fK_EbqQlakYKZmDSoAgrWrGGTEVFh0fJ8tQ_Y9GRA/w640-h480/edit20201214_132340.jpg" width="640" /></a></div><br /></li><li>Put the oink back on heat and when it begins to bubble, add the ground onion paste and give it a good stir and cook for 2 to 3 minutes on medium flame. </li><li>Add the Pandi Masala and stir well to ensure the masala is well mixed into the bubbling gravy. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgED-amSk3E39veu_qnNZAHJbgEK5-UqgdaTcHKeYcLm3Lz5ASrFLVlU2klMZ1yTUV7fUBI8IW2SIVL955futJjYr3HK3zD6TEw_EShMGsHf-kM09gqK1eeuqmrtS5tU5tSnNY5B7XNFpOF/s2048/edit20201214_132942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1687" data-original-width="2048" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgED-amSk3E39veu_qnNZAHJbgEK5-UqgdaTcHKeYcLm3Lz5ASrFLVlU2klMZ1yTUV7fUBI8IW2SIVL955futJjYr3HK3zD6TEw_EShMGsHf-kM09gqK1eeuqmrtS5tU5tSnNY5B7XNFpOF/w640-h528/edit20201214_132942.jpg" width="640" /></a></div><br /></li><li>Continue simmering for 3 to 4 minutes. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOaWqCu1TaZ0PY5Bt2OwMxQwea_D_Uk5npVPV_8jJwmCV9e6Gg3zpoUc-WqtrPKKnMOPbQhGhU51JrwjXuoNfr0EfEWLXi2gGTx5kMgXyXTSY1xM3VCJq-Yg9rLuAa8LOsJLILuNk-Z3tn/s2048/edit20201214_133253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1604" data-original-width="2048" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOaWqCu1TaZ0PY5Bt2OwMxQwea_D_Uk5npVPV_8jJwmCV9e6Gg3zpoUc-WqtrPKKnMOPbQhGhU51JrwjXuoNfr0EfEWLXi2gGTx5kMgXyXTSY1xM3VCJq-Yg9rLuAa8LOsJLILuNk-Z3tn/w640-h502/edit20201214_133253.jpg" width="640" /></a><br /><br /></li><li>Add Kachampuli vinegar. Give the gravy a good stir and simmer for 2 more minutes. <br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/KxDdbmnvCcA" width="320" youtube-src-id="KxDdbmnvCcA"></iframe></div><br /></li><li>Adjust seasoning and simmer for a minute more if adjusted. </li><li>Serve with pau or soft steamed rice. (I preferred it with soft steamed rice)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipP3mGA8D37RXc5V6qg4Yt2k98vtIe8vubg_zusJt36C4mHRMHin4tkaZrO6DWpijv-8tvzGLtlalcsb6Bgs5QYvEhewYeB4HjfZvtWxA_4hRhgdCmUMOilS4_3YHl2n8YzC7YNhNgVxr9/s2048/edit20201214_145811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1548" data-original-width="2048" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipP3mGA8D37RXc5V6qg4Yt2k98vtIe8vubg_zusJt36C4mHRMHin4tkaZrO6DWpijv-8tvzGLtlalcsb6Bgs5QYvEhewYeB4HjfZvtWxA_4hRhgdCmUMOilS4_3YHl2n8YzC7YNhNgVxr9/w640-h484/edit20201214_145811.jpg" width="640" /></a></div><br /></li></ol></span><div><span style="font-family: arial; font-size: medium;"><b>Pandi Masala </b><br /></span><span style="font-family: arial; font-size: medium;"><br />11 tablespoons coriander seeds <br />4½ tablespoons cumin seeds <br />5 Byadagi Chilies <br />16 dry red Guntur chilies <br />1½ teaspoons mustard seeds <br />3 tablespoons black peppercorns <br />½ inch cinnamon <br />2 cloves <br />A handful of curry leaves <br />6 grains of fenugreek seeds <br /><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMfic82sDqXisWqYXC3n34RR2hDJlvvgAVRb36-5Bl9bKlHhlVR5w2eubHNT3tA94PQtxJ2dH0AEOKvRdBLWj-KY_P-ivcXUWh7iFH6hamxv8K9EyRP29xgLF-V6G2aGPyhOSdT2H7pVm/s2048/edit20201211_174640.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMfic82sDqXisWqYXC3n34RR2hDJlvvgAVRb36-5Bl9bKlHhlVR5w2eubHNT3tA94PQtxJ2dH0AEOKvRdBLWj-KY_P-ivcXUWh7iFH6hamxv8K9EyRP29xgLF-V6G2aGPyhOSdT2H7pVm/w640-h480/edit20201211_174640.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Before Roasting</span></td></tr></tbody></table><br /><p class="MsoNoSpacing"><b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Method:</span></b><span style="font-family: Arial, sans-serif; font-size: 12pt;"> </span></p><span style="font-family: arial; font-size: medium;"><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Roast each of the Pandi masala ingredients, SEPARATELY, until well roasted and quite dark in colour. Please roast each ingredient carefully, tossing them around all the time to ensure they do not burn. NOTE: Roast the curry leaves and chilies well, but not to a very dark shade. Just roast them well, until crisp.<br /><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOMkFz1y4HJwEBu9GB0BO9J4xRtLKQGPX3FNOBFTqpcowMl6P1LzKNFyXjCg6onr3pKu7Oky27Cnu_WwX6SgIN_8DEhD4wPnkE4dOuXd4vv9NiyMYXNqc1Z7aPCROJeQ5vU_5IELoHeUI/s2048/edit20201211_181255.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOMkFz1y4HJwEBu9GB0BO9J4xRtLKQGPX3FNOBFTqpcowMl6P1LzKNFyXjCg6onr3pKu7Oky27Cnu_WwX6SgIN_8DEhD4wPnkE4dOuXd4vv9NiyMYXNqc1Z7aPCROJeQ5vU_5IELoHeUI/w640-h480/edit20201211_181255.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After Roasting </td></tr></tbody></table><br /></li><li>As each ingredient gets roasted, keep adding them into a large plate to cool down. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgud4cwEMgFWHk5DDYQJHbEUWpV-86U_PgMUYpKrnIOSWtldJr6QB8ilqlBvwD2lQORHZjxDmge_D0Kv2DpI2tGQkaAzTIDf-lxsj_-525ie6RuDYEQOZ1sjz6J0tbAUei-vO4Fd4E1f56g/s2048/edit20201211_184111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgud4cwEMgFWHk5DDYQJHbEUWpV-86U_PgMUYpKrnIOSWtldJr6QB8ilqlBvwD2lQORHZjxDmge_D0Kv2DpI2tGQkaAzTIDf-lxsj_-525ie6RuDYEQOZ1sjz6J0tbAUei-vO4Fd4E1f56g/w640-h640/edit20201211_184111.jpg" width="640" /></a></div><br /></li><li>When the roasted ingredients are cool, dry grind them, together, into a powder. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBqVOMkz64OvGsmbqyc8gB-AReIi98dMynn81WGDIgOO2O8_qwE6U-X3oCVZt2TwNGYVsOppMCnbhjWr0TswCnrdkgrtgcyqgvNibiaRT5fPhs_oFupXfdksHrjL-C6q8NI5s5UsV6usmP/s2048/edit20201201_160118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBqVOMkz64OvGsmbqyc8gB-AReIi98dMynn81WGDIgOO2O8_qwE6U-X3oCVZt2TwNGYVsOppMCnbhjWr0TswCnrdkgrtgcyqgvNibiaRT5fPhs_oFupXfdksHrjL-C6q8NI5s5UsV6usmP/w640-h480/edit20201201_160118.jpg" width="640" /></a></div><br /></li><li>This will give you approximately 120-125 grams of Pandi Masala. Cool and store in an air-tight bottle. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipE-lMTCbVumc0kdGg7VtnjlTcMAV_c8LqThCC-ywUJ3hlglLHu0GDN5P-n0iTo7_UPHUHi1IYNxK87tWW52oCgheiXl5YXCbphzV5UD3rIg52Uw4vW_4Mk4NVS8FCeuGYKQGpiSi6ti0z/s2048/edit20201212_095420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1676" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipE-lMTCbVumc0kdGg7VtnjlTcMAV_c8LqThCC-ywUJ3hlglLHu0GDN5P-n0iTo7_UPHUHi1IYNxK87tWW52oCgheiXl5YXCbphzV5UD3rIg52Uw4vW_4Mk4NVS8FCeuGYKQGpiSi6ti0z/w524-h640/edit20201212_095420.jpg" width="524" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqaaSMdiUPQfoFkCxe6k8nwm9bB4EQls65DrNjDyXcC-FA9orQiWevl7wh6VSocd73-U74bkAXXsyp5XbfwyT9UlG_-xSsYOOL5BM15YAoGsrX8lpxDMgS8JDSPUgeIlaGKf-64vpQ-Fk/s2048/edit20201212_095454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2021" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqaaSMdiUPQfoFkCxe6k8nwm9bB4EQls65DrNjDyXcC-FA9orQiWevl7wh6VSocd73-U74bkAXXsyp5XbfwyT9UlG_-xSsYOOL5BM15YAoGsrX8lpxDMgS8JDSPUgeIlaGKf-64vpQ-Fk/w632-h640/edit20201212_095454.jpg" width="632" /></a></div></li></ol></span><b><span style="font-family: arial; font-size: medium;">Chef Notes:</span><span style="font-family: Arial, sans-serif; font-size: 12pt;"> </span></b><span style="font-family: arial; font-size: medium;"><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Please note, Guntur chilies are spicy. Adjust the quantity of ground Pandi masala that you add to the gravy as per your tolerance. For us, this proportion was perfect! The final result was spicy and tangy without any of us having to use an ice pack the next morning. *evil grin* If you prefer a very spicy blend of curry, I suggest you increase the quantity of Guntur chilies. </span></li><li>Please do <b>NOT </b>use lean pork for this recipe. </li><li>The pork is cooked (in the cooker) on low heat, hence, please do <b>NOT</b> cut the pork smaller than 1½ inch chunks as chances are, the meat will disintegrate. Bigger chunks will be fine but do <b>NOT</b> cut the oink into tiny pieces. </li><li>When you empty out the pork from the cooker, please remember to use a non-reactive vessel like enamel, stainless steel, or non-stick, as you will be adding vinegar to the gravy. <br /></li><li>You may take this recipe a wee bit further by sautéing the meat to a dry consistency, thereby turning the curry into a <b>dry version of Coorg Pandi Fry</b>. This can be served as a starter over crackers, as a filling for puff pastry or in vol-au-vent cases as party finger-food. <br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/10sL0dCtlsM" width="320" youtube-src-id="10sL0dCtlsM"></iframe><br /><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9ZzFXtnhkIUYK976Uyc1mfyD7ZyE_nqXGbKQQVZoWFX0zG4-hezYrBOAMPcl84bZTql1tRha2jCyczctZOUrp2e8s2UZrj4D6KCzEMnGKwuO9TsoCaXhKIGJT43hXhPEC1SigWAciFpO/s2048/edit20201202_133342.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9ZzFXtnhkIUYK976Uyc1mfyD7ZyE_nqXGbKQQVZoWFX0zG4-hezYrBOAMPcl84bZTql1tRha2jCyczctZOUrp2e8s2UZrj4D6KCzEMnGKwuO9TsoCaXhKIGJT43hXhPEC1SigWAciFpO/w640-h480/edit20201202_133342.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Coorg Pandi Fry (The Dry Version)</td></tr></tbody></table><br /></li><li>If 1½ kilo pork is a bit much for you, halve the recipe. </li><li>I had sourced Kachampuli Vinegar (from Amazon) but if it is unavailable to you, you may substitute it with tamarind paste. The flavour will differ but the recipe will work with that, too. Also, adjust the tanginess to suit your preference. For me/us, 1½ tablespoons of Kachampuli was perfect. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBs4VbhwY7V36bq6KylGZlUwiHVK4kLKi26Pvqoq2UYa-PBX6xvbL2QtwIIp_Dbo1qD25PxEq7uiImWq4dKIBZckai6FF8zC4z7eyxgWf4EQlUtXpZrcpT-rg2BVPfON3gY2BAPGs5-WpI/s2048/edit20201202_123257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1763" data-original-width="2048" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBs4VbhwY7V36bq6KylGZlUwiHVK4kLKi26Pvqoq2UYa-PBX6xvbL2QtwIIp_Dbo1qD25PxEq7uiImWq4dKIBZckai6FF8zC4z7eyxgWf4EQlUtXpZrcpT-rg2BVPfON3gY2BAPGs5-WpI/w640-h550/edit20201202_123257.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1HA_CG34T91dyGHJhoULL5BTlj_QNcAoSJgxKsMmmv2eQIP79GQeCJJh1rDm-3pkd9IaKmV7F1_M2cr-wDYqq8UZ2SGbHSx4NSwx0ObzipHHoCjiCSbT16SyQVhaR4l79y1Pt1hU1rf_/s2048/edit20201202_124727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1509" data-original-width="2048" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1HA_CG34T91dyGHJhoULL5BTlj_QNcAoSJgxKsMmmv2eQIP79GQeCJJh1rDm-3pkd9IaKmV7F1_M2cr-wDYqq8UZ2SGbHSx4NSwx0ObzipHHoCjiCSbT16SyQVhaR4l79y1Pt1hU1rf_/w640-h472/edit20201202_124727.jpg" width="640" /></a></div><br /></li><li>I checked out many recipes on You Tube, and finally homed in on two that I liked. While I mainly stuck to the ingredients and method used in Sidhartha’s Kitchen, the Pandi masala is a combination of Sidhartha’s recipe and another recipe. For the life of me I cannot find the second recipe, nor do I remember the name of the channel. Apologies for that! </li><li>You may share the direct blog-link of the recipe/s but do <b>NOT</b> publish my recipes, and/or my photographs, on any blogsite or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.<br /><br /><b>Some more photographs:<br /></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYJZnsChSPiClagZ6cJTo7MbrOBGlu2ir1QhO2GA6llOCpzUfifGxSS-Q_t0NnIgndAH5_rlaiB3VcFrcf4ZszdIhTwJsZOtxdo65gixPdsMu_lJYs20AWjY4ldD2AVhfmzc8LIPDxqet/s2048/edit20201202_093142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1919" data-original-width="2048" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYJZnsChSPiClagZ6cJTo7MbrOBGlu2ir1QhO2GA6llOCpzUfifGxSS-Q_t0NnIgndAH5_rlaiB3VcFrcf4ZszdIhTwJsZOtxdo65gixPdsMu_lJYs20AWjY4ldD2AVhfmzc8LIPDxqet/w640-h600/edit20201202_093142.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtrtL4JPg_4AaCAUXq5vObjSY5YJsjABisFl7QfMjpR0WddB8-44c1TS0wwV2TGsMkeGq3TzJs01WDLC1aDB_HpjELD9XgP6ooZO8hzBOfvibC9hBEbKdA-cNoSsbG-i2qPe7Y3i11Hk5/s2048/edit20201202_095446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1962" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtrtL4JPg_4AaCAUXq5vObjSY5YJsjABisFl7QfMjpR0WddB8-44c1TS0wwV2TGsMkeGq3TzJs01WDLC1aDB_HpjELD9XgP6ooZO8hzBOfvibC9hBEbKdA-cNoSsbG-i2qPe7Y3i11Hk5/w614-h640/edit20201202_095446.jpg" width="614" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_HiQTkerot_KDeDgVcnulZW2pmx6foDiJEoP2mPiRrmxj__kJ1OiPPYK_D9V7FA83boFlym21yGkVPbgajJfXNJ6LAj4U8LWc0dLyleKQ3_Vrom-dx4RJILqYmkz3wzc2v4u_MDMXarC/s2048/edit20201202_100123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1888" data-original-width="2048" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_HiQTkerot_KDeDgVcnulZW2pmx6foDiJEoP2mPiRrmxj__kJ1OiPPYK_D9V7FA83boFlym21yGkVPbgajJfXNJ6LAj4U8LWc0dLyleKQ3_Vrom-dx4RJILqYmkz3wzc2v4u_MDMXarC/w640-h590/edit20201202_100123.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5N9ntpsY9B-jXx2bPUGoW-hXfpxnDR6a4BWAYsZ6yEoURcfkoCaQ6l2H5Et3iFmgjdA2YZrsQxijIBWLCAtqnL-JkfRrRGJm2CJTsot1oz8oWPFjuRtIeBAr3Yh0SJvOrYgQrcYd1ogC0/w640-h480/edit20201214_150220.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/trCy1r4HK_E" width="320" youtube-src-id="trCy1r4HK_E"></iframe></div> Whole Spices Before Roasting<br /><div class="separator" style="clear: both; text-align: center;"><br /><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/JV6CitN67Rk" width="320" youtube-src-id="JV6CitN67Rk"></iframe></div> Whole Spices After Roasting<br /><div class="separator" style="clear: both; text-align: center;"><br /></div></li></ol></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-69865029636704553662020-11-17T19:00:00.000+05:302020-11-17T19:00:03.808+05:30Kando Papeto<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN4zdnLiHFunJpqLLcw41CuB9DM7IjuLRlIva06_YnXmFO6b8VqspTfxyu403So459oa29a-55gG1TMwrCziBPMqDSb8mkJyr8SaDobe9CPtRqwUGpGqDRDBrcb_9-ztPjLT_5OtPrCHVd/s2048/edit20201106_204748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN4zdnLiHFunJpqLLcw41CuB9DM7IjuLRlIva06_YnXmFO6b8VqspTfxyu403So459oa29a-55gG1TMwrCziBPMqDSb8mkJyr8SaDobe9CPtRqwUGpGqDRDBrcb_9-ztPjLT_5OtPrCHVd/w640-h640/edit20201106_204748.jpg" width="640" /></a></div><br /><span style="font-family: arial; font-size: medium;"><br /></span></div><span style="font-family: arial; font-size: medium;"><div>Decades ago, my dad spoke of a time when his mum would cook potatoes in ginger-garlic for him. That is why I whipped up this recipe for him. Little did I know at the time, it would go on to be a family favourite, especially for my dad. He loves all kinds of potato sabzi (vegetable), but this one remains his all-time favourite. A note to the Parsi clan.. This recipe is <b>NOT</b> to be confused with the Parsi Kharo Papeto. The flavour profile of this potato recipe differs from Kharo Papeto. </div><div><br /></div><div>The literal and simple translation of ‘Kando Papeto’ means, ‘Onion Potato’. No fancy-schmancy name needed for this beaut! 😉 </div><br />The onions, the coarsely ground pepper and the adu-lasan (ginger-garlic) are the main ingredients that lend flavour to this dish. Do not toy with the recipe by adding extra spices, or herbs, coz then, you will not be making Kando Papeto, you will be making something entirely different. Just this once, stick to the recipe. No toying! Pretty please! <br /><br />This one’s for dad! ❤️ <br /><br /><b>Ingredients:</b> <br /><br />500 grams potatoes, boiled, peeled, and cut into 1-inch cubes <br />4 to 5 large onions, thinly sliced <br />1 teaspoon cumin seeds <br />1½ teaspoon coarsely ground black peppercorns <br />2 heaped teaspoons ginger-garlic paste <br />Salt to taste <br />4 tablespoons oil <br /><br /><b>Method: </b><br /></span><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Heat oil in a kadhai/wok. Add cumin seeds and allow to splutter.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7lQ80zMVRCSXhP_ro_nDdNuOZydHYx-E4WiMaXcxfa8lZH52MQ36B1sbQhTKxL2HF9XlNefXA8j6AKMyFgegZhyXbZMkA6MNy33Kvue__giTSMSflaga9VvQvK_ROfKioSyZSuNz4zy0/s2048/edit20201106_111145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7lQ80zMVRCSXhP_ro_nDdNuOZydHYx-E4WiMaXcxfa8lZH52MQ36B1sbQhTKxL2HF9XlNefXA8j6AKMyFgegZhyXbZMkA6MNy33Kvue__giTSMSflaga9VvQvK_ROfKioSyZSuNz4zy0/w640-h480/edit20201106_111145.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Add sliced onions and fry until the edges begin to turn brown. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9DX9QAkEQPtqzrruT8tuIcf1ka2PapzL8iV89gAEctrUqAwFiCDiXG8dAREDoxs-Nq1TF9TBbiEYdYh3VoMAHvZcVeddJl1_RJZxhAddxbF6azCBUjPuPF4xEObuhtSfBWtLo21HwYyp/s2048/edit20201106_112357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9DX9QAkEQPtqzrruT8tuIcf1ka2PapzL8iV89gAEctrUqAwFiCDiXG8dAREDoxs-Nq1TF9TBbiEYdYh3VoMAHvZcVeddJl1_RJZxhAddxbF6azCBUjPuPF4xEObuhtSfBWtLo21HwYyp/w640-h480/edit20201106_112357.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Add coarsely ground black peppercorns and sauté for a few seconds. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_REVJGVndBqgc3mP9lK0GPvG9MQY23Jy2jjy0HuJqVBjYdS9B0vyzXpaHbiSMdE4zjeqr_niDWRWY1lFUC5tfRuFxbupGHMi5nf3XlbNaM5TlnXdGUcOlvd6Iagekl59u-uJJF_6qtOdB/s2048/edit20201106_112824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_REVJGVndBqgc3mP9lK0GPvG9MQY23Jy2jjy0HuJqVBjYdS9B0vyzXpaHbiSMdE4zjeqr_niDWRWY1lFUC5tfRuFxbupGHMi5nf3XlbNaM5TlnXdGUcOlvd6Iagekl59u-uJJF_6qtOdB/w640-h480/edit20201106_112824.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Add ginger-garlic paste and salt, turn the flame to <b>MEDIUM-LOW</b> and sauté until the ginger-garlic cooks and releases a lovely aroma. Do <b>NOT</b> allow the ginger-garlic paste to burn. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJOpXGLxPIjhugyO6uvAwzZYtY-j_bBTp3L1ye9Y3s4xykMVgpDS1XFuU7MjBIzMmgkB-Mo1Fq_0M9Y5kFT5LZdkWjPb6g4SknB-2RSaBRtkT8lLOWiUCK1XN-Tls2OT7YHViCtlou5AZ/s2048/edit20201106_113823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJOpXGLxPIjhugyO6uvAwzZYtY-j_bBTp3L1ye9Y3s4xykMVgpDS1XFuU7MjBIzMmgkB-Mo1Fq_0M9Y5kFT5LZdkWjPb6g4SknB-2RSaBRtkT8lLOWiUCK1XN-Tls2OT7YHViCtlou5AZ/w640-h480/edit20201106_113823.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Add the cubed potatoes and toss it well, but gently, with the onions. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLL1DJ0MH6TdRXP9B8CioW7oFUPzNcfLpvsOOqRA63xmETAt9YcRYdlx2el63wkQQxKiK_6U13u0YE2xW6OpdRvUShIaXLdamHhiIOENBXXcoDJAUyVNklQzT4NH3xQOradbV_g1ieuR6/s2048/edit20201106_114214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLL1DJ0MH6TdRXP9B8CioW7oFUPzNcfLpvsOOqRA63xmETAt9YcRYdlx2el63wkQQxKiK_6U13u0YE2xW6OpdRvUShIaXLdamHhiIOENBXXcoDJAUyVNklQzT4NH3xQOradbV_g1ieuR6/w640-h480/edit20201106_114214.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Once the potatoes are well tossed with the onions, turn the flame to <b>LOW</b>, cover the kadhai/wok and allow the potatoes to cook for 5 minutes. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsYfFAqzm9AIX9cfAUznsJLBU3ZDT9VWOZm0mx24Nvl_jnwIfEmrxd_8WaMGlPUfg7-d9EFOFhPw3PE02HHNJ6rgXCnUvHxzhYXzzKFj06_AKezFUoNWnyqATfH0JGNmSiANhi3JBFKZIk/s2048/edit20201106_114354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsYfFAqzm9AIX9cfAUznsJLBU3ZDT9VWOZm0mx24Nvl_jnwIfEmrxd_8WaMGlPUfg7-d9EFOFhPw3PE02HHNJ6rgXCnUvHxzhYXzzKFj06_AKezFUoNWnyqATfH0JGNmSiANhi3JBFKZIk/w640-h480/edit20201106_114354.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">At the 5-minute mark, open the lid, give the potatoes yet another gentle toss.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7000b4nFdsQXlmpUPHOM96WJ7Cp6OY8XDvSvKHfB6iYiqzGJAldeSwrLsQFCAWL4aRv5k0-vdKTRL37l3bjyWLu23AMSfa5ui_1TN0_GbqUmbqeYESxqIHVxkTCAH4kcaJdZCa1SILGlZ/s2048/edit20201106_204332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7000b4nFdsQXlmpUPHOM96WJ7Cp6OY8XDvSvKHfB6iYiqzGJAldeSwrLsQFCAWL4aRv5k0-vdKTRL37l3bjyWLu23AMSfa5ui_1TN0_GbqUmbqeYESxqIHVxkTCAH4kcaJdZCa1SILGlZ/w640-h480/edit20201106_204332.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Check seasoning. Adjust if required. Cover, and cook on <b>LOW</b> flame for two more minutes. Serve!</span><span style="font-family: arial; font-size: medium;"> <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiev87p5pkyl_3rbEXgTDteATQCnw4YpCmvMbhoFSK59bfTv6wepGqqPpQBhlOqxbGZ-q0VVkBFJl2SO2WSj8mfoBr3pRtlnAXDPLi7Xya8Bz9oaNxS8VaZr8JPf7FBGRkTOlXuHVDuBbez/s2048/edit20201106_204641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1490" data-original-width="2048" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiev87p5pkyl_3rbEXgTDteATQCnw4YpCmvMbhoFSK59bfTv6wepGqqPpQBhlOqxbGZ-q0VVkBFJl2SO2WSj8mfoBr3pRtlnAXDPLi7Xya8Bz9oaNxS8VaZr8JPf7FBGRkTOlXuHVDuBbez/w640-h466/edit20201106_204641.jpg" width="640" /></a></div><br /></li></ol><span style="font-family: arial; font-size: medium;"><b>Chef Notes: </b><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Please do not cut the potatoes larger than 1-inch pieces as you need them to absorb the flavour of the added pepper and ginger-garlic paste. Feel free to cut them smaller, if you are sure you won’t mash them when you toss them. </span></li><li>To ensure the potatoes don’t turn to mash when you cut them, after peeling, store them in the fridge for an hour or two. I usually boil potatoes a day ahead and store them in the fridge. This ensures I get perfect cubes when I cut them. </li><li>The reason I suggest you begin adding the coarsely ground pepper when the edges of the onions begin to turn brown, is because the onions will continue to fry to a deeper colour as you continue sautéing the pepper and ginger-garlic. By the time, the ginger-garlic cooks, the onions will have achieved the correct colour and consistency, half fried brown, and, the other half pinkish/translucent (as seen in the photograph). </li><li>Please feel free to increase or decrease the pepper and ginger-garlic paste quotient depending on your tolerance of the spice but as there is no other spice, masala, or flavouring, I would suggest you not reduce them too much unless you are cooking this for your kid/s. </li><li>At the end of the cook, if you see oil at the bottom the kadhai, spoon out the potatoes into your serving bowl and use the oil for any other dish. It barely has any spices; hence the oil will work with anything you cook. </li><li>I would suggest you not be stingy with the oil, in fact, if you feel the need to add more while frying the onions, do so, and get the extra oil out once the dish is done. The flavours will not come together well if the potato-onion mixture is too dry, hence the suggestion for oil. </li><li>Ideally, as always, to ensure you don’t bruise or mash the potatoes, I would advice the use of a spatula to toss these babies. </li><li>Please use boiled potatoes for this recipe. Don’t go with raw ones. </li><li>Just this once, the onions will work as your garnish. Please do not add any herbs like parsley, or coriander leaves, to this dish. It will overpower and mess up the peppery-ginger-garlic flavour profile. </li><li>You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.</li></ol><div><b>Some more photographs:<br /><br /></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8qfIeifWED6YO0X_gcEJ-rmRoP1MrF-9I1fghRWpJmr2NUSP2sRjeGKHQ8QxRMRri0MtJ1Gu7YwySS6VUjHBE_H5CctP9W7hAJt8eZ9a3oaSBu3kDJYoMeWql7esHcIGMmQs-wuXtOVA/s2048/edit20201106_111050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8qfIeifWED6YO0X_gcEJ-rmRoP1MrF-9I1fghRWpJmr2NUSP2sRjeGKHQ8QxRMRri0MtJ1Gu7YwySS6VUjHBE_H5CctP9W7hAJt8eZ9a3oaSBu3kDJYoMeWql7esHcIGMmQs-wuXtOVA/w640-h480/edit20201106_111050.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEGKjpuJCt9OHtspSrENRchYWWdLS405bcH6lUfAbaXTBk68zbUvXJPhNFENs4oJlR9JifdkmGBrqWc7kHW40JRMjN5o25xToqTd8acuncGXjyTAy-xQ6etraxMMDafTgeDPlnPoRJfUS/s2048/edit20201106_111056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1448" data-original-width="2048" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEGKjpuJCt9OHtspSrENRchYWWdLS405bcH6lUfAbaXTBk68zbUvXJPhNFENs4oJlR9JifdkmGBrqWc7kHW40JRMjN5o25xToqTd8acuncGXjyTAy-xQ6etraxMMDafTgeDPlnPoRJfUS/w640-h452/edit20201106_111056.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8IihYsB0GQ9X3Qgb8Gz7wADxYXF8zxd0mmAIbCC8Ro4RLPeERnM6Yf0syjM5aNg0fprITmoDBU7LcwZp2IKQLKlCnnn26VMzJuhH49_HlHPpzi73VcIELYr699bPQ_nQUd3yYZ3J8BqW/s2048/edit20201106_111216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8IihYsB0GQ9X3Qgb8Gz7wADxYXF8zxd0mmAIbCC8Ro4RLPeERnM6Yf0syjM5aNg0fprITmoDBU7LcwZp2IKQLKlCnnn26VMzJuhH49_HlHPpzi73VcIELYr699bPQ_nQUd3yYZ3J8BqW/w640-h480/edit20201106_111216.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdYdSewJ_PeAry38-UGbTUGrNKM8Up_bOw39ov-Q9_IAnCXl-2e10ITFJvXzTUnRZK7G7Z0J2wJ6Qk3hKizmWHuJMSMQGhar_15HqB883d2VCqT4mgf6h8oGd3Z7QagteVh9lcnNlI_4B/s2048/edit20200924_121259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdYdSewJ_PeAry38-UGbTUGrNKM8Up_bOw39ov-Q9_IAnCXl-2e10ITFJvXzTUnRZK7G7Z0J2wJ6Qk3hKizmWHuJMSMQGhar_15HqB883d2VCqT4mgf6h8oGd3Z7QagteVh9lcnNlI_4B/w640-h480/edit20200924_121259.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial; font-size: medium;">After having cooked Chef Mandar Madav’s Kanda Poha (recipe on blog), I had been pestering him, for a foolproof Sabudana Khichdee recipe. For those of you who don’t know Mandar, he is Executive Chef at the Conrad Centennial, in Singapore. I’ve had the most amazing food when he was Executive Chef at Conrad-Pune. We lost him to Singapore. </span><span style="font-family: arial; font-size: medium;"><span style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-char-type: symbol-ext; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-font-family: Arial; mso-symbol-font-family: "Segoe UI Emoji";">☹</span> Lucky buggers! </span><span style="font-family: arial; font-size: large;">😜</span></div><span style="font-family: arial; font-size: medium;"><br />Getting back to the recipe… Why 2.0, you wonder? That’s because I have already posted a workable recipe of Sabudana Khichdee. And though, this one is very similar to the first, for all the tiny (important) changes incorporated, I felt this one turned out better. Feel free to give both recipes a try and opt for the one that works best for you. 😊 I did make teeny-weeny changes, but this recipe is all Mandar, and it’s stellar. Follow it to a T and rest assured, you’ll have a khichdee with pearls of sabudana (sago) separate and ‘khila-khila’, just as they should be. </span><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Chef Mandar Madav, heartfelt thanks for allowing me to constantly trouble you for this recipe and for sharing it so generously and so perfectly.</span><span style="font-family: arial; font-size: medium;"><br /><br /><b>Ingredients: </b><br /><br />2 cups filled to the brim (or 300 grams) sabudana (sago) </span><div><span style="font-family: arial; font-size: medium;">2 cups water, filled to the brim (for prep)<br />30 ml milk <br />1 cup peanuts <br />½ cup peanuts <br />20-25 curry leaves <br />3 medium sized potatoes, cut into 1 cm cubes <br />½ tablespoon cumin seeds <br />5 green chilies, cut into 1 cm pieces <br />4 tablespoons ghee <br />Salt, to taste <br />1 tablespoon sugar <br />A handful coriander, chopped <br /><br /><b>Prep: </b><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">In a pan, roast 1 cup peanuts, <b>ON LOW HEAT</b>, until the peanuts turn a few shades darker and emit a beautiful nutty aroma. (Also, at this point the thin covering of the peanuts will loosen up.) This should, ideally, take 10 to 15 minutes. Do <b>NOT</b> rush this. <br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnRY-7_K1v_PGnksiMb8v1UI6_-8x96XMcNX91xtHsXU_T0yxUEY6V8kC_CTYdcGJnI-o_vIgGOvNAVf_vwKlrwEGn4RY-2EvjA3DGuiXmH31IOppSVwq2cDENd0OAl5idLp21bUVCMgF/s2048/edit20200923_180828.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1548" data-original-width="2048" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnRY-7_K1v_PGnksiMb8v1UI6_-8x96XMcNX91xtHsXU_T0yxUEY6V8kC_CTYdcGJnI-o_vIgGOvNAVf_vwKlrwEGn4RY-2EvjA3DGuiXmH31IOppSVwq2cDENd0OAl5idLp21bUVCMgF/w640-h484/edit20200923_180828.jpg" width="640" /></a></div><br /></li><li><span style="font-family: arial; font-size: medium;">Remove the peanuts onto a plate. Rub the peanuts in the palm of your hands and discard the outer covering from all peanuts. <b>ALLOW TO COOL.<br /><br /></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5YOjc1cQxLywD9S7SExSCvgjqIZ8ezy_x7sYLTNA4_GBNrBR7vFvmNLdvaDLOwFjdifaB-I8OpfSespUmqyqjDW5dfXrofNywnBvLvn_Mx7FFZcFkcwvk9qjQQnaTJRixOFmWjlh8nBw/s2048/edit20200606_151833.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1570" data-original-width="2048" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5YOjc1cQxLywD9S7SExSCvgjqIZ8ezy_x7sYLTNA4_GBNrBR7vFvmNLdvaDLOwFjdifaB-I8OpfSespUmqyqjDW5dfXrofNywnBvLvn_Mx7FFZcFkcwvk9qjQQnaTJRixOFmWjlh8nBw/w640-h490/edit20200606_151833.jpg" width="640" /></a></div><br /></span></li><li>Once cool, grind the peanuts (please check video for ground peanut consistency) and keep aside, in an airtight box. <br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/CDJh7Fz6aUA" width="320" youtube-src-id="CDJh7Fz6aUA"></iframe></div><br /></li><li>Approximately 10 to 11 hours <b>BEFORE COOKING</b>, gently wash the sabudana three or four times, until the water runs clear. (like you would for rice) <br /></li><li>Lay out the washed sabudana in a large thali. (Most recipes tell you to use a bowl, <b>TRUST ME</b>, go with a deep stainless-steel thali). <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCuibsG-CsNiZziaty2VQB12o9-uBBDA2wghTOmMWPS4AnYvJRnMCwKYNyEk0xPXQ7OfH8d77RHnROwY2rPPXGNXIJ3LldLFIW2sgzicJzsXFzkjqYUzOkqG-lqXeId6b6xjILrIzzFXE/s2048/edit20200923_235605.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1588" data-original-width="2048" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCuibsG-CsNiZziaty2VQB12o9-uBBDA2wghTOmMWPS4AnYvJRnMCwKYNyEk0xPXQ7OfH8d77RHnROwY2rPPXGNXIJ3LldLFIW2sgzicJzsXFzkjqYUzOkqG-lqXeId6b6xjILrIzzFXE/w640-h496/edit20200923_235605.jpg" width="640" /></a></div><br /></li><li>Pour 2 cups water (480 mils) water filled to the brim to cover the sabudana. To ensure there are no mistakes or confusion about the sabudana-water proportion/ratio, I repeat, I used the cup measurement <b>FILLED RIGHT TO THE BRIM</b> for the sabadana and for the water. No confusion, right? </li><li>Add the milk, give it a gentle stir. </li><li>Cover and leave the sabudana aside for a minimum of 10 hours to a maximum of 11 hours. (I usually soaked the sabudana from 11.45 PM to 10.30 AM – room temperature – do <b>NOT</b> put it in the fridge) <br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/_RIK2D04V7Q" width="320" youtube-src-id="_RIK2D04V7Q"></iframe></div></li></ol></span><div><span style="font-family: arial; font-size: medium;"><b>IMPORTANT: </b>While you can prep the peanuts well in advance, you need to decide on what time you plan to cook the Khichdee, as the soaking time for the sabudana will mainly depend on that. That’s it; prep done! <br /></span><span style="font-family: arial; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: arial; font-size: medium;"><b>Method: </b><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Take a <b>LARGE</b> colander and to that add the sabudana that have been soaking for 10 to 11 hours. The sabudana will have absorbed all the water and would have doubled in size by now.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmCQIWZxIi-TbHKgMFo0qVo-Z3l6aByXy76IVT40fEDT0gyNhHU942CbpBVpYO6JCh2MNCeMv6JU-ve_Cuv_aQF9SkfuBLLAjhj6clYG7poqy9LnkYc8Nts2nY-y9YgadGShlag5PZr4E/s2048/edit20200924_114923.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmCQIWZxIi-TbHKgMFo0qVo-Z3l6aByXy76IVT40fEDT0gyNhHU942CbpBVpYO6JCh2MNCeMv6JU-ve_Cuv_aQF9SkfuBLLAjhj6clYG7poqy9LnkYc8Nts2nY-y9YgadGShlag5PZr4E/w640-h480/edit20200924_114923.jpg" width="640" /></a></div><br /></li><li>Heat ghee in a large non-stick pan/kadhai. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrofVJelZ_Z9YzPeeloaiGhsE_F23_MvzlNMdWcmJQej12CNjcIexucG3qFBuGnwdNNaNZiVG2GdLAFv8PyXHO9kY26GYh_87cinWG1cKhzfhsdYEi0wpg3FPQ0Efo-01-kNSSTq55dCP0/s2048/edit20200426_103821.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1726" data-original-width="2048" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrofVJelZ_Z9YzPeeloaiGhsE_F23_MvzlNMdWcmJQej12CNjcIexucG3qFBuGnwdNNaNZiVG2GdLAFv8PyXHO9kY26GYh_87cinWG1cKhzfhsdYEi0wpg3FPQ0Efo-01-kNSSTq55dCP0/w640-h540/edit20200426_103821.jpg" width="640" /></a></div><br /></li><li>Add the half cup of peanuts, turn the flame to low and fry the peanuts until it emits a nice toasty aroma. When done, remove the peanuts from the ghee and keep aside. Please do <b>NOT</b> rush this, fry them on low heat. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikF7JfGXSF-yPyiOMEOs_6ubTs5HQiP-fh3Ihcgjz-BJzz_jp2pmoM5mUgOOPnacUNg1neF0_-FMhP0gL7tY1C1kW2ezs_F7rVdlCvj0WTdpSdOGnzvY1Dwa-q3lbQMsPXBlrjo2jCb3Gd/s2048/edit20200607_111315.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikF7JfGXSF-yPyiOMEOs_6ubTs5HQiP-fh3Ihcgjz-BJzz_jp2pmoM5mUgOOPnacUNg1neF0_-FMhP0gL7tY1C1kW2ezs_F7rVdlCvj0WTdpSdOGnzvY1Dwa-q3lbQMsPXBlrjo2jCb3Gd/w640-h480/edit20200607_111315.jpg" width="640" /></a><br /><br /></li><li>Add the cumin seeds to the same ghee and allow to splutter.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTkxXUpEAuxkd4V_jEZdIK8ys2lKbpfSdxP-jAObfS9pfWCfyP6FAtRkgEK8de-M4Z2QBTeDLt2KLgHWw4ZUakeB8BPDlCxUqgewCof4CiOU0hU8PRFyUB_bpUYvkaSR8C263q4zbzJgl/s2048/edit20200924_114419.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTkxXUpEAuxkd4V_jEZdIK8ys2lKbpfSdxP-jAObfS9pfWCfyP6FAtRkgEK8de-M4Z2QBTeDLt2KLgHWw4ZUakeB8BPDlCxUqgewCof4CiOU0hU8PRFyUB_bpUYvkaSR8C263q4zbzJgl/w640-h480/edit20200924_114419.jpg" width="640" /></a></div><br /></li><li>Add cubed potatoes, give them a stir, cover and cook until they are cooked to 90% doneness. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1yHidOlYIlP2oLrHNCyyz0pQ3mupnWAmE_npT65WHoBc3PU3SxPABvOw3J1IBpP5dgFEJHOcnsqejiY2xLXYjfUUTiBvEOvl6yVrJIEQr405dtfRwsLxKueTfE56moJxeOI0bQGGaflMe/s2048/edit20200924_114506.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1yHidOlYIlP2oLrHNCyyz0pQ3mupnWAmE_npT65WHoBc3PU3SxPABvOw3J1IBpP5dgFEJHOcnsqejiY2xLXYjfUUTiBvEOvl6yVrJIEQr405dtfRwsLxKueTfE56moJxeOI0bQGGaflMe/w640-h480/edit20200924_114506.jpg" width="640" /></a></div><br /></li><li>Open the lid, intermittently, and give them a stir, a couple of times, while they are cooking. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_4rN9I1UPLG7rS7IG8KDGQuKUX78SztqW-jU61tiohzaKsvcJWbmtE3a23_IOlhNzpFR99ha7upyiqIphELkI6BLvXJ63Jm8hNbhd0AGO6teuWrgF3ZuiJMzXf2Pa1Z_66McuVToyNPU/s2048/edit20200924_115327.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_4rN9I1UPLG7rS7IG8KDGQuKUX78SztqW-jU61tiohzaKsvcJWbmtE3a23_IOlhNzpFR99ha7upyiqIphELkI6BLvXJ63Jm8hNbhd0AGO6teuWrgF3ZuiJMzXf2Pa1Z_66McuVToyNPU/w640-h480/edit20200924_115327.jpg" width="640" /></a></div><br /></li><li>Add curry leaves, green chilies, salt and give it a stir. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRY5NbEzEl0G3nooS-MGaMhyphenhyphensid4-jKtdIUdgCIu_6z1Nc-IUEZ6Fpxld6bChJpCSIpDsu5pi0NKFe6IbyMZ21N-1exa2Y1UCeNd8WwKUnAayQx1LFM1Hg4PqgRaBWf5-w_tmkMBdYJNvc/s2048/edit20200924_115412.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1556" data-original-width="2048" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRY5NbEzEl0G3nooS-MGaMhyphenhyphensid4-jKtdIUdgCIu_6z1Nc-IUEZ6Fpxld6bChJpCSIpDsu5pi0NKFe6IbyMZ21N-1exa2Y1UCeNd8WwKUnAayQx1LFM1Hg4PqgRaBWf5-w_tmkMBdYJNvc/w640-h486/edit20200924_115412.jpg" width="640" /></a></div><br /></li><li>Add the sabudana, the ground peanut powder and sugar. Give it a mix.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tUfOAQAf6FUPkqlC7TFLqfBV_FCr_C-ahkOBxYOE9sFigEnChMbEuFHcUTldGoJmccO0G8wwV2P-m6Y0z49JspNxLw48a8E-LvLntGuQCXYX-M4EDxD_E1lR5nbCJjrzq8bbadGpw7Ui/s2048/edit20200924_115603.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tUfOAQAf6FUPkqlC7TFLqfBV_FCr_C-ahkOBxYOE9sFigEnChMbEuFHcUTldGoJmccO0G8wwV2P-m6Y0z49JspNxLw48a8E-LvLntGuQCXYX-M4EDxD_E1lR5nbCJjrzq8bbadGpw7Ui/w640-h480/edit20200924_115603.jpg" width="640" /></a></div><br /></li><li>Take the vessel off the stove, with a spatula, toss the sabudana mixture gently, but well, to ensure the sabudana and the ground peanut powder come together evenly. <br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/qJ4e70iyJvQ" width="320" youtube-src-id="qJ4e70iyJvQ"></iframe></div><br /></li><li>Put the sago back on the stove, on <b>HIGH FLAME</b>. </li><li>Add the fried peanuts. and cook for a minute. Also, check seasoning at this point and adjust if needed. </li><li>Do not cook the sabudana for more than a minute on <b>HIGH FLAME</b>. Give it a few tosses, to ensure it heats evenly. (Please check Chef Note No. 8, and the video attached above, as regards to the correct way of tossing/stirring the sabudana) </li><li>Turn the stove off after that one minute of high heat cooking. <br /></li><li><b>COVER</b> the vessel for 4 minutes (at least) and allow it to accumulate steam from within. <br /></li><li>Open the lid after the marked 4 minutes. Add chopped coriander leaves and give it a gentle stir/toss. Serve!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEn6jU4RSDs84huoWSC9l940dUb9B3LvmnmJQT7sUlTZrBZuQIUCg2s3W-p2VR0dw_uszfhx5riEv0oERtaZArWOtRl7JFD5yu6xgXXahQp0fvwiBnNnj-FA-mON1cd_bKCBh-V590t_3/s2540/edit20200924_121455.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1238" data-original-width="2540" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEn6jU4RSDs84huoWSC9l940dUb9B3LvmnmJQT7sUlTZrBZuQIUCg2s3W-p2VR0dw_uszfhx5riEv0oERtaZArWOtRl7JFD5yu6xgXXahQp0fvwiBnNnj-FA-mON1cd_bKCBh-V590t_3/w640-h312/edit20200924_121455.jpg" width="640" /></a></div><br /></li></ol></span></div><div><span style="font-family: arial; font-size: medium;"><b>Chef Notes:</b><br /></span><ol style="text-align: left;"><span style="font-family: arial; font-size: medium;"><li><span style="font-family: arial; font-size: medium;">The difference between the first Saudana Khichdee recipe posted by me and this one is really tiny and yet, those very tiny changes, as suggested by Chef Mandar, made a world of difference.</span></li><li>Chef Mandar’s recipe called for 1 medium potato, the Bawi in me, used 3 medium potatoes. Chef Mandar’s recipe requires chilies to be cut into 1 cm pieces. I cut 3 chilies finely and 2 chilies into 1 cm pieces. At most times, I prefer to chop all 5 chilies finely (I prefer that). Whole fried peanuts are not a part of Chef Mandar’s recipe, but we love them. These are tiny changes are incorporated by me but the recipe is perfect and works beautifully. </li><li>Please <b>ALLOW</b> the roasted peanuts <b>TO COOL</b> before you grind them, or you may end up with a soggy, clumpy peanut mix. </li><li>The ground peanuts are essential as they tend to soak up the wee bit of extra moisture (if any) of the soaked sabudana. This will ensure the sabudana does not turn lumpy or clump up. </li><li><b>VERY IMPORTANT:</b> At the end of the cook, leave the pan covered for 3 to 4 minutes as it allows the starchy sabudana to sort itself out. This is quite like how we leave cooked-steamed rice when we want each grain to be separate. The same method works here. </li><li>I used the Badadana Sabudana. Do <b>NOT</b> opt for tiny variety of sabudana pearls. </li><li>I used a spatula all throughout the cooking process as a curved spoon would most likely damage the delicate sabudana pearls. In case you don’t have a spatula, please use a <b>FLAT</b> wooden spoon (the one you would use with a non-stick pan). </li><li>The best way to mix sabudana while cooking is to go in from the sides of the pan and toss the sabudana into the centre of the pan. Do that from all sides of the pan to keep mixing and tossing the sabudana. This ensures they don’t get smashed. <br /></li><li>This recipe and the finer points are mainly penned <b>IN SUCH MINUTE DETAIL</b> for people who are fed up with clumped-up sabudana. I humbly bow to experts who have been making sabudana for decades and can cook this recipe blindfolded. </li><li>There are many variations to this recipe. A few examples to this would be… The use of raw, cubed potatoes instead of boiled, adding a touch of turmeric powder and the use of finely grated coconut as garnish. The variations vary from region to region. </li><li>The cup I used is a regular measuring cup. For clarity… The maximum marking on the cup shows 200 mils but if you fill it right to the brim, the amount goes up to an exact 240 mils; the Universal measurement of one cup (Please, let’s not get into the US - UK measurement argument). I suggest you fill the cup for sabudana and water right up to the brim (as did I) to avoid any confusion. Theek hai? 😉 </li><li>The photographs are a mix as regards to spoons, plates, etc., coz I have clicked pics every time I cooked this. I've lost count of the number of times I've recreated this in my kitchen. </li></span><li><span style="font-family: arial; font-size: medium;">As mentioned at the onset, the original recipe belongs Chef Mandar Madav. The photographs, though, belong to my blog, Kenzy’s Kitchen Korner. You may share the direct blog-link of the recipe/s but do <b>NOT</b> publish my recipes, and/or my photographs, on any blogsite or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.<br /><br /><b>Some more photographs:<br /><br /></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TiGFysOGsxWVBGFnZ8Crk25GysU4wV0ewKzTbBMHNuMqKctN-6IquE2Yu0sp-mWiuhlwsti-n621_ErK_uFpxYBuyXrNx-KKUf8P7e_VeuoZkBqTyzEC_MOkpqLvUqMLV0F6HNdUe7DE/s1824/edit20200924_111913.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1824" data-original-width="1758" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TiGFysOGsxWVBGFnZ8Crk25GysU4wV0ewKzTbBMHNuMqKctN-6IquE2Yu0sp-mWiuhlwsti-n621_ErK_uFpxYBuyXrNx-KKUf8P7e_VeuoZkBqTyzEC_MOkpqLvUqMLV0F6HNdUe7DE/w616-h640/edit20200924_111913.jpg" width="616" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_33a5hjBLtoS20kTL1ddT6kGxbldc6hZvHJoBxwFG7NOrm9k6AUWq__gcoyCsFZILQ9dghjmg0z4PJfIJgLtpbECOKFmUCd1ENk2oIY-hHB4WWKnKnmggxXNWrL0mm-iPq53TH-HS9X_/s2048/edit20200924_111726.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1795" data-original-width="2048" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_33a5hjBLtoS20kTL1ddT6kGxbldc6hZvHJoBxwFG7NOrm9k6AUWq__gcoyCsFZILQ9dghjmg0z4PJfIJgLtpbECOKFmUCd1ENk2oIY-hHB4WWKnKnmggxXNWrL0mm-iPq53TH-HS9X_/w640-h560/edit20200924_111726.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslChJsYq7qq6z9PlAin3v7sf7LsYUNF9XzAq0NT_cZtZq-JKkkomZsVK39Zosw3nrctwTcezhJsCXlS7kXvI-YXij1bGrqBWd-PePqmb14FKBJJUWd7KZ5V1nWYsPWuPQRVfS8zzTrWA2/s2048/edit20200924_111658.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1524" data-original-width="2048" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslChJsYq7qq6z9PlAin3v7sf7LsYUNF9XzAq0NT_cZtZq-JKkkomZsVK39Zosw3nrctwTcezhJsCXlS7kXvI-YXij1bGrqBWd-PePqmb14FKBJJUWd7KZ5V1nWYsPWuPQRVfS8zzTrWA2/w640-h476/edit20200924_111658.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkyyFDudsA8TNMAhubWWDV6n63FAVcR5r2f2UEVsfpEnFVLUT4hBKOxoZCtvCRHkmdV9PaBv22URpAsVsOlsE0P25Ln5caL0WpDOVt6zluFoYxvD8mXD1fbJoYBLpkZ2xJ0eIhVNWBjsH/s2048/edit20201112_133120.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1928" data-original-width="2048" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkyyFDudsA8TNMAhubWWDV6n63FAVcR5r2f2UEVsfpEnFVLUT4hBKOxoZCtvCRHkmdV9PaBv22URpAsVsOlsE0P25Ln5caL0WpDOVt6zluFoYxvD8mXD1fbJoYBLpkZ2xJ0eIhVNWBjsH/w640-h602/edit20201112_133120.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/kNZ7ySmjkwc" width="320" youtube-src-id="kNZ7ySmjkwc"></iframe><br /></div></span><span style="font-family: arial; font-size: medium;"><br />I served hot Sabudana Khichdee to my family, but I had too much work in the kitchen hence I finally sat down with it 2 hours later. I could not help but shoot this video to show you the texture. Even after two hours, the sabudana pearls were fluffy, yet separate. :)</span></li></ol></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-48866651428819102172020-10-22T22:21:00.000+05:302020-10-22T22:21:17.228+05:30Sautéed Mushrooms Baby Potatoes<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1Jl1Fj6GknKJ5osQ-6aY6kJQddLm4uRILzrjEvu6UfOrgkQcWPZA1GKt8ql51PEuvVxjNGg2KuurRWyfk-8wm4rNWFP6iUsDdwzDRIvBtzJ3d13UwXOWCcI7ynFTgqT58rCJ_zepODGC/s2048/edit2015-05-04+202509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1Jl1Fj6GknKJ5osQ-6aY6kJQddLm4uRILzrjEvu6UfOrgkQcWPZA1GKt8ql51PEuvVxjNGg2KuurRWyfk-8wm4rNWFP6iUsDdwzDRIvBtzJ3d13UwXOWCcI7ynFTgqT58rCJ_zepODGC/w640-h480/edit2015-05-04+202509.jpg" width="640" /></a></div><br /><span style="font-family: arial; font-size: medium;"><br /></span></div><span style="font-family: arial; font-size: medium;"><div>I came across this recipe on an FB food group, somewhere in 2014 or 2015. The recipe belongs to Sudeshna Bhattacharya. While I searched high and low for the original recipe on that group, I was unable to find it. I am very sure, though, that the recipe belongs to Sudeshna coz when I saved it on a Word document, I’d made a note of it. I usually (99.9%) do that, to ensure I give credit where due. </div><br />I have no frikkin’ clue how I missed posting this recipe. The photographs are old, clicked on the first Note phone released by Samsang. They were clicked at the time when I had cooked this. They aren’t the best pics but, trust me when I say, the recipe is a keeper. I say this, coz had the recipe not turned out right, I would have deleted it from my recipe folder immediately. It was kept safe, that means… you can give this a try and expect excellent results. </span><span style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Segoe UI Emoji"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Segoe UI Emoji"; mso-fareast-language: EN-US;">😉 </span><span style="font-family: arial; font-size: medium;"><br /><br /><b>Ingredients: </b><br /><br />400 grams mushrooms, washed and halved <br />250 grams baby potatoes <br />6 cloves garlic, finely chopped <br />2 large onions, chopped <br />2 green chilies, finely chopped <br />1 teaspoon smoked paprika powder <br />½ teaspoon lemon pepper powder <br />3 tablespoons olive oil <br />6 sprigs coriander leaves, chopped <br />3 spring onions, chopped <br />Salt to taste <br /><br /><b>Method:</b> <br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Boil the baby potatoes. Peel and halve. Keep aside.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggUeavHUBl-E8wqH86vDKIoZFzQC8y9xiKbfLuavwWIen0j-ayxZhFTgzSF_hotKpg5hCySw8P18JPoiSKZhYEd2_7p3pPITmi8QwYWum-9tT1m7n7r2clPhpE6vZlw3855YoyWUzckxb2/s2048/edit2014-11-06+191208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggUeavHUBl-E8wqH86vDKIoZFzQC8y9xiKbfLuavwWIen0j-ayxZhFTgzSF_hotKpg5hCySw8P18JPoiSKZhYEd2_7p3pPITmi8QwYWum-9tT1m7n7r2clPhpE6vZlw3855YoyWUzckxb2/w640-h480/edit2014-11-06+191208.jpg" width="640" /></a></div><br /></li><li>Heat oil, add garlic, onions, green chilies, and sauté till onions turn translucent. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbekhgbzlRd72ZWbqZGa1iWQ1CwTOU4nNx6jup30E2l9b1TcphdX4VKNAs05uEbWF9Hao3cyMHTxxF1_U8cdEpiCevKv5PVEb5hhgePfmr9FVJOf7HZf1bZd2HaiuYq8CobIzHsaqhpqbY/s2048/edit2014-11-06+193247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbekhgbzlRd72ZWbqZGa1iWQ1CwTOU4nNx6jup30E2l9b1TcphdX4VKNAs05uEbWF9Hao3cyMHTxxF1_U8cdEpiCevKv5PVEb5hhgePfmr9FVJOf7HZf1bZd2HaiuYq8CobIzHsaqhpqbY/w640-h480/edit2014-11-06+193247.jpg" width="640" /></a></div><br /></li><li>Add smoked paprika powder, lemon pepper powder and sauté for a few seconds. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fumze9EHKvu2YnOzTcW5XkHVGpjVzL04t7SdMcmfbwp9jaSV-o1m8oHDqXfIbv0QAgS-8flMsFfgpHBCPHlCUhxfa8GiOdIUvGPhPfgklQRod4WpwHvbbjlg84JJ9S6U9B54XjaPg7f5/s2048/edit2014-11-06+193825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fumze9EHKvu2YnOzTcW5XkHVGpjVzL04t7SdMcmfbwp9jaSV-o1m8oHDqXfIbv0QAgS-8flMsFfgpHBCPHlCUhxfa8GiOdIUvGPhPfgklQRod4WpwHvbbjlg84JJ9S6U9B54XjaPg7f5/w640-h480/edit2014-11-06+193825.jpg" width="640" /></a></div><br /></li><li>Add the halved mushrooms. Cook on high heat, mix intermittently and gently, till the mushrooms are semi-cooked. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxIeqgl4rZA51mhnANXWgRhrEJzOMdivNox-xABpMiLwgDpiMk-UHup2XRVwfbGQB5ZV6C6NQZGYto3Hl9_CE8_s6-P1GjWqg7D-qlq4z9aGcrx6qawW8A0Tk8nSJA0j_TM762_oOqr5p/s2048/edit2014-11-06+194135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxIeqgl4rZA51mhnANXWgRhrEJzOMdivNox-xABpMiLwgDpiMk-UHup2XRVwfbGQB5ZV6C6NQZGYto3Hl9_CE8_s6-P1GjWqg7D-qlq4z9aGcrx6qawW8A0Tk8nSJA0j_TM762_oOqr5p/w640-h480/edit2014-11-06+194135.jpg" width="640" /></a></div><br /></li><li>Add the baby potatoes, mix, and cook till the juices in the pan are nearly dry. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-kM6a_B3FPx15gWJuz7gAJXpWeLRbX_4-NXILQQslSUg0SbpRMLzAypMc2c7y_I4ZUnri25CE_7tyXde06f6juzCU21NoPVK_F2b2WbZ01SVLr_4FYdXhZ1nmmDx8Ap85MIXuISIrEWj/s3264/edit2014-11-06+195436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-kM6a_B3FPx15gWJuz7gAJXpWeLRbX_4-NXILQQslSUg0SbpRMLzAypMc2c7y_I4ZUnri25CE_7tyXde06f6juzCU21NoPVK_F2b2WbZ01SVLr_4FYdXhZ1nmmDx8Ap85MIXuISIrEWj/w640-h480/edit2014-11-06+195436.jpg" width="640" /></a></div><br /></li><li>Add salt, as needed. Cook for a few minutes more until the juices in the pan are dry. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXBfz4BME8FU_8KrO7kad2er_sQ8c3rmH-PcS3idHqtCb2NA6JsLKfuw8CDupIzczg337P4zHGVJui3gXrIMBeChefCX09XKZSYKmtLxSI-LHLoGSm4s63DQUDXzEfCVeyelfdJ59Nabr/s2048/edit2014-11-06+191402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXBfz4BME8FU_8KrO7kad2er_sQ8c3rmH-PcS3idHqtCb2NA6JsLKfuw8CDupIzczg337P4zHGVJui3gXrIMBeChefCX09XKZSYKmtLxSI-LHLoGSm4s63DQUDXzEfCVeyelfdJ59Nabr/w640-h480/edit2014-11-06+191402.jpg" width="640" /></a></div><br /></li><li>Add the spring onions, give it a mix and immediately take the pan off the stove. Serve!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5QRQm2NQYi9JP1vqEp2A1MUXzUu7bd0plhArGSWRttxcKAsuwyW5nsJE0FV8EcK6FBJDIftmo0wgz1F7lV-GUERTvibuvWpwuUAuDRC_dWWSqz3oyhpAFkmCe_z4rIfX33kt9JwkDj56/s2048/edit2015-05-04+202540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5QRQm2NQYi9JP1vqEp2A1MUXzUu7bd0plhArGSWRttxcKAsuwyW5nsJE0FV8EcK6FBJDIftmo0wgz1F7lV-GUERTvibuvWpwuUAuDRC_dWWSqz3oyhpAFkmCe_z4rIfX33kt9JwkDj56/w640-h480/edit2015-05-04+202540.jpg" width="640" /></a></div><br /></li></ol><b>Chef Notes: </b><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Feel free to adjust the green chilies to your liking.</span></li><li>If lemon pepper powder isn’t available to you feel free to use a bit of lemon zest and black pepper powder to make up for the ready spice blend. </li><li>If paprika isn’t available, substitute it with Deghi Lal Mirch powder or Kashmiri Chili Powder. </li><li>While this is a dry preparation, if you prefer the dish to be a tad moist, take it off the flame a bit sooner.</li><li>As mentioned at the onset, the original recipe belongs to Sudeshna Bhattacharya. The photographs, though, belong to my blog, Kenzy’s Kitchen Korner. You may share the direct blog-link of the recipe/s but do NOT publish my recipes, and/or my photographs, on any blogsite or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.</li></ol><div><b>Some more photographs:</b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnVPJCmqBmXxt-mxm1xzQ90eQL5TOFmSb1-I0-0UYtrqnXdkgIIe7nL0-JFoCsJnc2MhZpoYuMl2JLK1FgGVfck21SE1ioY_4lXvO_baF0hVgFXBh8Sm8_5oDMKq-11uHgX-2R67Hs_hh/s2048/edit2014-11-06+191217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1556" data-original-width="2048" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnVPJCmqBmXxt-mxm1xzQ90eQL5TOFmSb1-I0-0UYtrqnXdkgIIe7nL0-JFoCsJnc2MhZpoYuMl2JLK1FgGVfck21SE1ioY_4lXvO_baF0hVgFXBh8Sm8_5oDMKq-11uHgX-2R67Hs_hh/w640-h486/edit2014-11-06+191217.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTIaWlIYnYOyFZYk_sYy__xAgHegQH7sMV6HC4RqCv2KTIvx8noT9jIss1nrZH_mrO9Qe3kcWAS9qDqnPPpzt3ASmq1G354085e5XkVMD2Kp2GkpNg71Cq2RTKgX2A6LcIMUcwWUfEarF/s2048/edit2014-11-06+192851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1912" data-original-width="2048" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTIaWlIYnYOyFZYk_sYy__xAgHegQH7sMV6HC4RqCv2KTIvx8noT9jIss1nrZH_mrO9Qe3kcWAS9qDqnPPpzt3ASmq1G354085e5XkVMD2Kp2GkpNg71Cq2RTKgX2A6LcIMUcwWUfEarF/w640-h598/edit2014-11-06+192851.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSHbYIp0QI2dmSfbFNfFLOkFfcMWcdJcvWLD6vEtP_cM97br1iPQRzZLpQu7nYUN5VJ2vapO58QyWmRybzqkMqJ45qrimvRfD1wqNyVv3cZnUXyNKpjij4pA8x4prbu_ODKDRRQAVp-LK/s2048/edit2015-05-04+202537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSHbYIp0QI2dmSfbFNfFLOkFfcMWcdJcvWLD6vEtP_cM97br1iPQRzZLpQu7nYUN5VJ2vapO58QyWmRybzqkMqJ45qrimvRfD1wqNyVv3cZnUXyNKpjij4pA8x4prbu_ODKDRRQAVp-LK/w640-h480/edit2015-05-04+202537.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezUfq4EcSG3X0SLv4SpbkQB-KCq1e73Mc3QXmdnd9y6UGnXhBWtJDN7grifK1XfUSXVCkK5pePStrIPCM1YKVwPYt_m9pO07MVK-7mJcf_kzi09kn8-QG0RzyZHSuMA4aTa5JWB4uYalH/s2048/edit2015-05-04+202650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezUfq4EcSG3X0SLv4SpbkQB-KCq1e73Mc3QXmdnd9y6UGnXhBWtJDN7grifK1XfUSXVCkK5pePStrIPCM1YKVwPYt_m9pO07MVK-7mJcf_kzi09kn8-QG0RzyZHSuMA4aTa5JWB4uYalH/w640-h480/edit2015-05-04+202650.jpg" width="640" /></a></div><br /><div><br /></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-71800727705472454732020-10-18T23:58:00.002+05:302020-10-21T22:09:10.326+05:30Kheema Masoor Pulao<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dkEOnbYsydM85ApSz-SkmCiqHqAkKITDG718_lejEmSbFsHS5qOK4KqasRRMDzfSUMvn5FN7v9QinkjrjnfxR3qMyoepIu3gN2yChO92DUBctmzGcjSC9Yw4h6i9JAIE8aR3K83UmRn_/s2048/edit20200926_142346.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1724" data-original-width="2048" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dkEOnbYsydM85ApSz-SkmCiqHqAkKITDG718_lejEmSbFsHS5qOK4KqasRRMDzfSUMvn5FN7v9QinkjrjnfxR3qMyoepIu3gN2yChO92DUBctmzGcjSC9Yw4h6i9JAIE8aR3K83UmRn_/w640-h538/edit20200926_142346.jpg" width="640" /></a></div><br /><br /><span style="font-family: arial; font-size: medium;">I saw this recipe at a Ranveer Brar video, on Facebook. I instantly fell in love with it. I knew right away I had to recreate it. While Ranveer chose to make this with chicken kheema (mince), the hardcore carnivore in me opted for mutton mince. I doubled the quantity so if you are cooking for a family of three or four, I suggest you halve the ingredients. </span></div><span style="font-family: arial; font-size: medium;"><br />As I’d chosen mutton mince, I adjusted the proportion of a few ingredients. I also added an extra twist to this fabulous recipe to enhance it further. Read on to know what I did. 😉 <br /></span><div><span style="font-family: arial; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: arial; font-size: medium;"><b>Ingredients: </b><br /><br /> ½ cup sabut masoor (Brown Lentil), wash and soak for 2 hours<br />2½ cups Basmati rice, wash, and soak for 20 to 30 minutes <br />500 grams mutton mince <br />140 grams fried onions <br />230 grams onions, chopped or sliced <br />4 green chilies, cut into 1-inch slant pieces <br />3 heaped tablespoons ginger garlic paste <br />2 large pinches of saffron (optional but I’d say, go with it) <br />7 tablespoons/105 grams bland curd (NOT sour), (Important: whisk to a smooth texture) <br />3 heaped teaspoons Deghi Mirch Powder <br />½ teaspoon turmeric powder <br />2½ teaspoons coriander powder <br />A handful coriander leaves, chopped <br />A large handful mint leaves, chopped <br />5 - 6 tablespoons clarified butter (ideally, 6 😉) <br />2 Bay leaves <br />4 pieces of 1-inch cinnamon <br />6 - 8 cloves <br />12 -16 black peppercorns <br />1 teaspoon cumin seeds <br />Salt to taste (for kheema marination and rice)</span>
<span style="font-family: arial; font-size: medium;"><br /><br /></span><div><span style="font-family: arial; font-size: medium;"><b>Method: </b><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Add fried onions (retain a bit for garnish), raw onions, green chilies, ginger-garlic paste, saffron, curd, Deghi mirch powder, turmeric powder, coriander powder, coriander leaves, mint leaves, and salt to the mutton mince. Marinate well and leave aside for 30 minutes.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgBvtN8ZakC2tiQHAkk7nPvDUP1F862NAeDHg5WVaUEhiTcV7TWOoEYJKj0VdTCPljhsOlA2YeaZCUm-MnDMChbCwMBioUEzwNZFXtKsD97_4fKsB32IbwbRmS1rArf2-O9jU1pXpii5e/s2048/edit20200926_121221.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1629" data-original-width="2048" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgBvtN8ZakC2tiQHAkk7nPvDUP1F862NAeDHg5WVaUEhiTcV7TWOoEYJKj0VdTCPljhsOlA2YeaZCUm-MnDMChbCwMBioUEzwNZFXtKsD97_4fKsB32IbwbRmS1rArf2-O9jU1pXpii5e/w640-h510/edit20200926_121221.jpg" width="640" /></a></div><br /></li><li>Heat ghee in a thick bottomed vessel or a large non-stick pan. (I used a huge heavy bottomed non-stick pan) <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVOpcpjcvio8I_V8mqq3ocqSDmpzpNJOtnLpfmY-PqwB_58GbLQaEgXArUGg8xnYg0i3FVF-6Mv10EJXD3Duzyi24xHk2cmZOx-ZoAeV5RdWmxMRC30c8czhP9yg1_kQCZQuvcUzgzrWP/s2048/edit20200926_125546.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVOpcpjcvio8I_V8mqq3ocqSDmpzpNJOtnLpfmY-PqwB_58GbLQaEgXArUGg8xnYg0i3FVF-6Mv10EJXD3Duzyi24xHk2cmZOx-ZoAeV5RdWmxMRC30c8czhP9yg1_kQCZQuvcUzgzrWP/w640-h480/edit20200926_125546.jpg" width="640" /></a></div><br /></li><li>Add bay leaves, cinnamon, cloves, black peppercorns, and cumin seeds. Allow to splutter. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZXhyphenhyphenPb4h0y6aNR6Kef0VcM9GZl3D1UpNfkHPZoRa7hYAo-DniYTRfNZg-Fbd0xCfgmBKZksV80XCMBVyu3s1DPwQ5vCxw0gckOiY78oKBzthu6Xh9r36fJ3EAV5kNLwBeOT8xhr6pFBh/s2048/edit20200926_125655.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZXhyphenhyphenPb4h0y6aNR6Kef0VcM9GZl3D1UpNfkHPZoRa7hYAo-DniYTRfNZg-Fbd0xCfgmBKZksV80XCMBVyu3s1DPwQ5vCxw0gckOiY78oKBzthu6Xh9r36fJ3EAV5kNLwBeOT8xhr6pFBh/w640-h480/edit20200926_125655.jpg" width="640" /></a></div><br /></li><li>Add the marinated mutton mince and sauté until the clumpy kheema gets to a nice crumbly mince texture. The mince may leave a bit of water at this point: don't worry about it.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4eY0KgUrK_Yk49WtWdNGhcYtSOD7_7DPDVIY8SEanidr3c54e31sMFRzCQMZSbn2PiaBwEpTqmbFbL2yyD_ZwffUvCMMgDwv_Af56fSXdRjbgQt6dbOqnwTDJ_RT5u06ovIvawOIZChaH/s2048/edit20200926_130110.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4eY0KgUrK_Yk49WtWdNGhcYtSOD7_7DPDVIY8SEanidr3c54e31sMFRzCQMZSbn2PiaBwEpTqmbFbL2yyD_ZwffUvCMMgDwv_Af56fSXdRjbgQt6dbOqnwTDJ_RT5u06ovIvawOIZChaH/w640-h480/edit20200926_130110.jpg" width="640" /></a></div><br /></li><li>Drain the sabut masoor and add to the mutton mince. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhph8XA46kJKoOvC5pnq0cEhu_S1pRRhZh9ebdgf6ZPiVEteFZsXP4TCiklhLNKFtuwBtyj6W_0ugNaVod6y73NkULuIQ_FpbuEBKqvLoCbrF2tMhDMjEVY36patr_tKZ93yQs15PpWAXpj/s2048/edit20200926_130147.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhph8XA46kJKoOvC5pnq0cEhu_S1pRRhZh9ebdgf6ZPiVEteFZsXP4TCiklhLNKFtuwBtyj6W_0ugNaVod6y73NkULuIQ_FpbuEBKqvLoCbrF2tMhDMjEVY36patr_tKZ93yQs15PpWAXpj/w640-h480/edit20200926_130147.jpg" width="640" /></a></div><br /></li><li>Sauté the mutton mince and sabut masoor for 2 to 3 minutes minutes. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJW32_skuaaW-26DH1wtKZHLcmscFoju7F8aScZEI3v1WgHkWX3YQLLlSwAQffmUQZ09cG8fLVwsP472XVEGETPePefp3fEtzG-I-dLAaNQNl9opT93jj2GpeunYHKcPf_k_C-Gn0tN3NP/s2048/edit20200926_130644.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJW32_skuaaW-26DH1wtKZHLcmscFoju7F8aScZEI3v1WgHkWX3YQLLlSwAQffmUQZ09cG8fLVwsP472XVEGETPePefp3fEtzG-I-dLAaNQNl9opT93jj2GpeunYHKcPf_k_C-Gn0tN3NP/w640-h480/edit20200926_130644.jpg" width="640" /></a></div><br /></li><li>Drain the rice and add it to the mutton mince-masoor mix. <br /></li><li>Add 1350 mils of water, salt to taste, and give it one (only one, please) very gentle stir. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIN4Dx05ugsah7pBLiJrtEWKVW246GrkifC_4vhGmMgKduvuhg1A8QIppx2auz6qDqftHEv3CoVpYBZDXBe729w-D0AvJfBHw8FnyNL4bt2z9aUj5Ge9_oxkC5-b9wF3_qy_Lnm3vgpey/s2048/edit20200926_131949.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1462" data-original-width="2048" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIN4Dx05ugsah7pBLiJrtEWKVW246GrkifC_4vhGmMgKduvuhg1A8QIppx2auz6qDqftHEv3CoVpYBZDXBe729w-D0AvJfBHw8FnyNL4bt2z9aUj5Ge9_oxkC5-b9wF3_qy_Lnm3vgpey/w640-h456/edit20200926_131949.jpg" width="640" /></a></div><br /></li><li>Once the water begins to bubble, turn the flame to low, cover the vessel with a tight lid and continue cooking for 20 to 25 minutes. (Do NOT keep opening the vessel frequently to check) </li><li>After 20-25 minutes on low heat, the water will have been absorbed by the pulao. Open the lid, QUICKLY pick up a few random grains of rice and QUICKLY shut the lid again. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1VVurGpsRToOTxFxkaihd7v3tL2MGdaxfxgK8S8ooXONi9bPzLK4tLQbdedOgLVbfnpKw8R_NoUJ9VsPYen6fkFrG-Oscsnpc3iboT24WsXK-Odu0Q72GnZ4p0-UH3Ei5DVq4TMSqcKL/s2048/edit20200926_132813.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1VVurGpsRToOTxFxkaihd7v3tL2MGdaxfxgK8S8ooXONi9bPzLK4tLQbdedOgLVbfnpKw8R_NoUJ9VsPYen6fkFrG-Oscsnpc3iboT24WsXK-Odu0Q72GnZ4p0-UH3Ei5DVq4TMSqcKL/w640-h480/edit20200926_132813.jpg" width="640" /></a></div><br /></li><li>Check the grains of rice for doneness. If the rice still has a light bite to it continue cooking for 2-3 more minutes on LOW heat, then shut off the stove and keep the vessel covered for 10 minutes and allow the cooked rice to ‘rest’. </li><li>Open the lid and gently, with a spatula, toss the rice to separate the grains. Go into the rice from the sides of the vessel and toss the rice in the middle. (Video attached to show how.)<br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/plMuXJCHPXY" width="320" youtube-src-id="plMuXJCHPXY"></iframe></div><br /></li></ol></span></div><div><span style="font-family: arial; font-size: medium;">This is where Ranveer Brar’s recipe ends. The next step is all me and I urge you to put in a wee bit of effort to take this recipe to greater heights. The recipe by Brar is so perfect, it deserves the honour of a ‘Dhungar’. 😊</span>
<span style="font-family: arial; font-size: medium;"><div><span style="font-family: arial; font-size: medium;"><br /></span></div><b><div><b>Dhungar (Smoking):</b></div></b><br /><b>Ingredients:</b> <br /><br />Small aluminium or stainless vati (small bowl) <br />OR <br />Double a sheet of aluminium foil and make a small makeshift bowl <br />A tiny piece of coal <br />1 teaspoon pure ghee/clarified butter</span></div><div><b><span lang="EN-GB"><span style="font-family: arial; font-size: medium;"><br /></span></span></b></div><div><b style="font-family: arial; font-size: large;">Method: </b></div><span style="font-family: arial; font-size: medium;"><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Once you open the lid and gently toss the rice, put a small stainless steel vati in the centre or the rice. If the pulao is filled right to the top of the vessel, create a crater in the centre of the rice and then place the vati in that crater.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioYThvfm8fqmOYc1utJBvTh3kXJH6_wnzpIzrCyFlASN4w06dkKMpCvPwRa5YjqWA08srzjo5FrvH_828rTUv7Zd5IwodVdZQRHe28sK1nP7jgOibiz6ZmaZDT7JzjCYUCusFcJHz0j9S/s2048/edit20200926_153928.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioYThvfm8fqmOYc1utJBvTh3kXJH6_wnzpIzrCyFlASN4w06dkKMpCvPwRa5YjqWA08srzjo5FrvH_828rTUv7Zd5IwodVdZQRHe28sK1nP7jgOibiz6ZmaZDT7JzjCYUCusFcJHz0j9S/w640-h480/edit20200926_153928.jpg" width="640" /></a></div><br /></li><li>Heat a tiny piece of coal on the stove and when it gets to a point wherein it begins to glow red.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyn9FmT5530k1EJhFl2imNvrVvmhDeeBYHMT9Wl1a4yWqF6I5cc4ttsJxcTI52rQlaTlYOxNn7HbZxhIzhF5PxgBdxHEsRERsmm7hMP8lkR0zi763Qallqu0Os8y_yiEDNfxkRHh0dQE1/s2048/edit20200926_154855.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1663" data-original-width="2048" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyn9FmT5530k1EJhFl2imNvrVvmhDeeBYHMT9Wl1a4yWqF6I5cc4ttsJxcTI52rQlaTlYOxNn7HbZxhIzhF5PxgBdxHEsRERsmm7hMP8lkR0zi763Qallqu0Os8y_yiEDNfxkRHh0dQE1/w640-h520/edit20200926_154855.jpg" width="640" /></a><br /><br /></li><li>Carefully place it in the vati. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHUPPR7b3XHh6iSk-vRKwzOwMRbN4p69Rj67RJxNuxYfo0uJovOolD8OYmP9VkfzwZK1lj3LIS-f_Lp3_y2mFYzXD5t2NYXIQcBJPkCgyZOaLo0PZnYEEoCeCAba2MiCrbLMWzdhIS_f-/s2048/edit20200926_155055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1611" data-original-width="2048" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHUPPR7b3XHh6iSk-vRKwzOwMRbN4p69Rj67RJxNuxYfo0uJovOolD8OYmP9VkfzwZK1lj3LIS-f_Lp3_y2mFYzXD5t2NYXIQcBJPkCgyZOaLo0PZnYEEoCeCAba2MiCrbLMWzdhIS_f-/w640-h504/edit20200926_155055.jpg" width="640" /></a><br /><br /></li><li>Quickly, but carefully, pour the pure ghee/clarified butter over the coal. <br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/Zu2cJbeVdsE" width="320" youtube-src-id="Zu2cJbeVdsE"></iframe></div><br /></li><li>Immediately shut the lid over the pulao vessel. </li><li>Leave covered for 10 to 15 minutes. Open the lid after 10-15 minutes and remove the vati/charcoal.</li><li>Garnish with the pulao with the remaining fried onions. Inhale that fabulous smoky aroma and… Serve! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHbw_Qxzk8UY99Ti-jvAgE8JAPvcWs9rMlryuFxx3T8AhJtAkULYPUtjVgadFbYHpO8YYje7VhoGiiwDTJN7uBgQH9ULi99I9kSmTXSqmtyxF3_GElmJbwqu6iPcukCoBc5c38up8_p4L/s2048/edit20200926_144707.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHbw_Qxzk8UY99Ti-jvAgE8JAPvcWs9rMlryuFxx3T8AhJtAkULYPUtjVgadFbYHpO8YYje7VhoGiiwDTJN7uBgQH9ULi99I9kSmTXSqmtyxF3_GElmJbwqu6iPcukCoBc5c38up8_p4L/w640-h480/edit20200926_144707.jpg" width="640" /></a></div><br /></li></ol></span><span style="font-family: arial; font-size: medium;"><b>Chef Notes: </b><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Do NOT use sour dahi and please ensure you whisk the dahi to a smooth texture before adding it to the mince.</span></li><li>I’d doubled the quantity of ingredients for this recipe hence used quite a generous pinch of saffron. If you chose to use a tiny pinch, or no saffron at all, the colour of your rice will not have that light ‘saffron-yellow’ hue. Saffron is optional but I’d say, go with it. After all it’s a pulao. 😉 </li><li>For clarification with regard to the water added to the rice, the ratio is 1:2 therefore add 5 cups water (1250 mils) for 2.5 cups rice, and approximately 125/150 mils (10% extra) for the masoor. </li><li>When you add salt to the rice, please err on the side of caution as salt was also added to the kheema/mince. </li><li>Once you shut the lid, for the rice to cook, remember to turn the flame to LOW and let the water and the heat do its thang (thing 😊). Hold yourself back from wanting to open the lid time and time again and refrain from stirring the rice. If you follow this point as directed, rest assured, the grains of rice will not be a broken mess. </li><li>The 10 minute ‘resting time’, after the rice is cooked, is extremely essential. It gives the rice time to hold its shape, ensuring the grains don’t disintegrate when you toss them later, to separate the grains. It ensures you plate a gorgeous pulao. </li><li>Tip: Follow this ‘rest the rice’ rule whenever you cook rice. Pssssttt 😉 In case you have a wee bit of rice stuck to the bottom of the vessel, the ‘resting’ time (read: steam) will loosen up the stuck rice. Yeh meri guarantee hai! This, of course, does not apply when you burn the rice, warna bologe, “you had said it would loosen the rice”. 😝 </li><li>While this pulao does not have huge pieces of meat or chicken adorning it and looks quite unassuming when you plate it, don’t go by its looks. Trust me, it is robust in flavour. Aur Dhunagar ke baad toh kya kehne! </li><li>While I know Ranveer Brar is too busy a person to reply, I would like to say… “Thank you ever so much for this fabulous recipe, Ranveer, and I hope, if you ever recreate it, you try giving it a Dhungar. It’ll take your fabulous recipe to new heights. From one food lover to another, I promise!” </li><li>As mentioned at the onset, the original recipe belongs Ranveer Brar. This version of the recipe and the photographs, though, belong to my blog, Kenzy’s Kitchen Korner. You may share the direct blog-link of the recipe/s but do NOT publish my recipes, and/or my photographs, on any blogsite or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.<br /></li></ol><div><b>Some more photographs:</b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStoPycgFLECnJv25s3r9WXzihHMvEf3Tk2_WxexDkR8YkpKlY7r2eAhdaEYdFfk_D1CPFlU03ahVv7j81RQ1Kj0OFHyyptmuX7K9KzIdAq394jTfvkIA8h4y_nZVU767O-wDMD_ZFS1V3/s2048/edit20200926_110823.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStoPycgFLECnJv25s3r9WXzihHMvEf3Tk2_WxexDkR8YkpKlY7r2eAhdaEYdFfk_D1CPFlU03ahVv7j81RQ1Kj0OFHyyptmuX7K9KzIdAq394jTfvkIA8h4y_nZVU767O-wDMD_ZFS1V3/w640-h480/edit20200926_110823.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCm-qUzWCGPdt1CZH9UszLPYVzOk6hqoTHHMd9wQJCyBv0UelL3GqxJX7HzOAtrkxDAcasC4mIRt47LrLOjD12nynAEdzcplowOFwbx2INhafIfjsCfpVhxLBoPNpflzgfA7rO734tZ_XX/s2048/edit20200926_111617.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCm-qUzWCGPdt1CZH9UszLPYVzOk6hqoTHHMd9wQJCyBv0UelL3GqxJX7HzOAtrkxDAcasC4mIRt47LrLOjD12nynAEdzcplowOFwbx2INhafIfjsCfpVhxLBoPNpflzgfA7rO734tZ_XX/w640-h480/edit20200926_111617.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizjxLhyoDinZGNuWh-5KFresUtS4dck7B1B9OtjXhIoj4TN5cQgE6gXJrbbckNCBiQX0Xr51PPRjLtu1RfvHw7lkan16hfauN8HqdLLeX2BQXI-eI5_WXYQOLhEZ_y-A_rPSCmbKwerM2/s2048/edit20200926_113716.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1946" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizjxLhyoDinZGNuWh-5KFresUtS4dck7B1B9OtjXhIoj4TN5cQgE6gXJrbbckNCBiQX0Xr51PPRjLtu1RfvHw7lkan16hfauN8HqdLLeX2BQXI-eI5_WXYQOLhEZ_y-A_rPSCmbKwerM2/w608-h640/edit20200926_113716.jpg" width="608" /></a></div><br /><div class="separator" style="clear: both; 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font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1464" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdN3ijZ5E4h7WkDAdJhlbUu9M3H6xILOvPuKY_bELoTZp8-NPyR8dYBp_gmU-M66d1VuCGjLRm01PHT0Jx6byxp86crKmmoRIHJtut8PJjOG7Y2161B2ZjMcofquKKfHm3N7T1Lb1JXsC/w640-h458/edit20200926_143012.jpg" width="640" /></a></div></span><br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-9084118720979829216.post-49424758217475654452020-10-12T00:21:00.002+05:302020-10-13T17:53:06.082+05:30Multi-Purpose Mutton Soup (Broth / Stock)<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTpu9HlLlGR5EjzGT0FoZn_XKoMVEax4jaYdIjbiIMLNbta8-4alpUEG-HtJuJ2jk_uWD8OPGnu46vQHKw03TMrsTByUPTpktIA9RoqOCsgEFP6BK3-lifYN6Yq7MWIruCx1DxI4p4RUT0/s2048/edit1-20201001_130712.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="2048" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTpu9HlLlGR5EjzGT0FoZn_XKoMVEax4jaYdIjbiIMLNbta8-4alpUEG-HtJuJ2jk_uWD8OPGnu46vQHKw03TMrsTByUPTpktIA9RoqOCsgEFP6BK3-lifYN6Yq7MWIruCx1DxI4p4RUT0/w640-h490/edit1-20201001_130712.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial; font-size: medium;">Winter is coming (hehehe – not everyone will get this, but that’s okay 😉) and what better than a piping hot, robust soup/broth to sip on. I saw a mug of soup on my friend Khuzaan’s Insta stories and the soup looked so yum that I could not help but reach out to ask for the recipe. </span></div><div><span style="font-family: arial; font-size: medium;"><br /></span><span style="font-family: arial; font-size: medium;">The recipe belonged to his gym trainer, Murtaza’s mum, Mrs. Irfana Nasir. She ever so kindly sent the recipe within minutes (via Khuzaan). I gave this a try the very next day. This is one of the easiest broth/stock recipes you will ever come across and yet, the broth turns out so darn flavourful. I’ve now made so many times that I’ve kind of lost count. Yes, this is that good a recipe. It is such a simple recipe that even a newbie in the kitchen can whip this up within minutes. <br /><br />I will always follow a recipe to the T the first time around and subsequently put my own tiny twist on it when I remake it. I’ve adjusted the ingredients a teeny-tiny bit and the recipe I’m publishing is the one I’ve customized, but this recipe belongs to Mrs. Irfana Nasir. I lay no claim to it at all. <br /><br />Mrs. Irfana Nasir, Murtaza, Khuzaan: Heartfelt thanks for sharing this recipe with me. </span><span style="font-family: arial; font-size: medium;"><br /></span><span style="font-family: arial; font-size: medium;"><br /></span><div><span style="font-family: arial; font-size: medium;"><b>Ingredients: </b><br /><br />Half kilo mutton (on bone) <br />10-12 black peppercorns <br />1-inch cinnamon <br />2 heaped teaspoons ginger-garlic paste <br />1 large onion, chopped into big pieces (easier to fish out later) <br />2 tomatoes, quartered (easier to fish out later) <br />1 green chili, keep whole, do not chop <br />1 teaspoon cumin seeds <br />Salt to taste <br />1 litre water </span></div><div><span style="font-family: arial; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bgVm_9H0z99yavfln0gJIeGplllc23Gx_I08jFGpxXI0YfA5xFXfyGTZDzuxajqOredBgrq3zrZDN_0Ry6YYYIIBjCAIgiiIKUn4T6XhM9BuFSWjf25FOWK6kk4H17igmcBkka49CfGl/s2048/edit20201001_114623.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1626" data-original-width="2048" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bgVm_9H0z99yavfln0gJIeGplllc23Gx_I08jFGpxXI0YfA5xFXfyGTZDzuxajqOredBgrq3zrZDN_0Ry6YYYIIBjCAIgiiIKUn4T6XhM9BuFSWjf25FOWK6kk4H17igmcBkka49CfGl/w640-h508/edit20201001_114623.jpg" width="640" /></a></div><br /><span style="font-family: arial; font-size: medium;"><b>Method:</b> <br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Add all the above ingredients in a pressure cooker.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghn-LyiAXjB3LOt2tNlAlm7OJl6EAy7_KTAGALaA36yPjAbSk_R1ElQqOpngU9bvBE0779IkWaAN_UFCTdF4fp4tYT8L68suuocSeilwCrNgR41VfKVz5R6qwGqeGNlRXM-GrEKBVSMbPf/s2048/edit20201001_114928.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghn-LyiAXjB3LOt2tNlAlm7OJl6EAy7_KTAGALaA36yPjAbSk_R1ElQqOpngU9bvBE0779IkWaAN_UFCTdF4fp4tYT8L68suuocSeilwCrNgR41VfKVz5R6qwGqeGNlRXM-GrEKBVSMbPf/w640-h480/edit20201001_114928.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></li><li>When the pressure builds up and the cooker releases the first whistle, lower the flame. </li><li>Continue cooking for 8 more whistles on <b>LOW</b> heat. This low heat cooking will lend robustness to the soup. (Take Mrs. Nasir’s and my word for it) </li><li>When done, take the cooker off the stove and allow the pressure to release on its own. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpk6VB-M8t2ajWu7D-ZZ52kBzxTE9UyEBq8mGiHmxV2OeFTdqyyRqwawPHsmwlk6_LZ1kSauQrBHtYQZlwV91KmpEUivAh6GRbn9CMXXhRAftrdi8QRSUmLghYzj7vUtmj_vJaWkYfl1N/s2048/edit20201001_125008.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpk6VB-M8t2ajWu7D-ZZ52kBzxTE9UyEBq8mGiHmxV2OeFTdqyyRqwawPHsmwlk6_LZ1kSauQrBHtYQZlwV91KmpEUivAh6GRbn9CMXXhRAftrdi8QRSUmLghYzj7vUtmj_vJaWkYfl1N/w640-h480/edit20201001_125008.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></li><li>Once cool, fish out the mutton pieces.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCj8M45a2Igq1ZJOVeucsrYXeet5C3U3VLCTOYzxix26rwBjhq-IR_swfAACeHd_wwzV927yqOAy19u06zS0IHnrjZd49gfUqer-cib7JfFrXpbRqkOLlingrhp0KTj5W3NlkjTjyAaGd/s2048/edit20201001_125655.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1922" data-original-width="2048" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCj8M45a2Igq1ZJOVeucsrYXeet5C3U3VLCTOYzxix26rwBjhq-IR_swfAACeHd_wwzV927yqOAy19u06zS0IHnrjZd49gfUqer-cib7JfFrXpbRqkOLlingrhp0KTj5W3NlkjTjyAaGd/w640-h600/edit20201001_125655.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></li><li>Strain the soup in a colander or a stainless steel sieve if you want a clearer soup. I used a colander as I did not have Gordon Ramsey judging me. 😉<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMgOild1bcNsaxzIeNYr0nxPBUuGkOwKyZwHtM1wKEzY-2MTqPUAVBZgBOJdkwlt7NeNcIjSmOTXD2G8Yr2adrL7uY1nhbHdt21Ibd70vz7bZ4dmW-fnu6CEB3Fn-8_QgaVbWUYsmPJgw/s2048/edit20201001_125837.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMgOild1bcNsaxzIeNYr0nxPBUuGkOwKyZwHtM1wKEzY-2MTqPUAVBZgBOJdkwlt7NeNcIjSmOTXD2G8Yr2adrL7uY1nhbHdt21Ibd70vz7bZ4dmW-fnu6CEB3Fn-8_QgaVbWUYsmPJgw/w640-h480/edit20201001_125837.jpg" width="640" /></a></div><br /></li><li>Mash the vegetables to extract all the goodness and discard the mashed veggies.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpEUhu45T4EWmCDRbEox2W7VBjeWmdGselIGhbn7lckh3x1JyGUywUof8iJ08DnXL4kZQ0h8F3EsDMkmgid-3eZK2NLuvjhbzvX64k4vC89hdXHMYOk_9wEI76Gp8IvUD8_gE5-gduyqY/s2048/edit20201001_125659.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1915" data-original-width="2048" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpEUhu45T4EWmCDRbEox2W7VBjeWmdGselIGhbn7lckh3x1JyGUywUof8iJ08DnXL4kZQ0h8F3EsDMkmgid-3eZK2NLuvjhbzvX64k4vC89hdXHMYOk_9wEI76Gp8IvUD8_gE5-gduyqY/w640-h598/edit20201001_125659.jpg" width="640" /></a></div><br /></li><li>This yields approximately 1250 mils of broth. Use as desired. (We usually add a squeeze of lime, an extra dash of pepper powder and sip on it. At times, I portion it into 500 ml containers and freeze it for the dishes that require stock) <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNvndv-4auieZa2tezUjkFLuQkh7HjEYv3CqHtNcm5ik9LoV8YwufxugnAWYsXavF5dvzaEZglSgK0puI7u-4Q_wAgEWGAP2BwE2830yJTuVfahhhHBSNn8wwZn78G4wBaf_h23oYuvHg/s2048/edit20201001_131034.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1540" data-original-width="2048" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNvndv-4auieZa2tezUjkFLuQkh7HjEYv3CqHtNcm5ik9LoV8YwufxugnAWYsXavF5dvzaEZglSgK0puI7u-4Q_wAgEWGAP2BwE2830yJTuVfahhhHBSNn8wwZn78G4wBaf_h23oYuvHg/w640-h482/edit20201001_131034.jpg" width="640" /></a></div></li></ol><b>Chef Notes: </b><br /><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">You may chop the onions and tomatoes small but fishing out the mutton from the soup gets a tad messy hence I prefer to cut them into large chunks. The first time I recreated this recipe, I cut the veggies small, as mentioned by Mrs. Nasir. At all other times, I’ve cut them into large chunks.</span></li><li>Use the mutton for sandwiches. You may also shred the mutton and add it to the strained soup. </li><li>Yes, Google has lots of explanations with regard to the terms soup, stock, and broth. Let’s not debate or argue over that. Let’s keep it simple; let’s cook up this deliciousness and enjoy it, yeah?? 😊 </li><li>Mutton on-bone is what you use for this soup. If you’re opting for boneless mutton, the soup will be yum but, it will lack that beautiful robustness, and that’s what this soup/broth is all about. </li><li>The original recipe uses only 1 teaspoon of ginger-garlic paste and no green chili. I like my soup with a bit of zing hence adjusted these ingredients. Feel free to go with whatever suits your palate. </li><li>As mentioned at the onset, the original recipe belongs Mrs. Irfana Nasir. The photographs, though, belong to my blog, Kenzy’s Kitchen Korner. You may share the direct blog-link of the recipe/s but do NOT publish my recipes, and/or my photographs, on any blogsite or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.<br /></li></ol><div><b>Some more photographs:<br /><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxyz_5JQsfcYY7I_mGWN6SfwQ3Wq__SSqzTnh1E2feQfltEdgpvgfBemn0jyPMak7n_vKdae-pYoeHu3ynPdd-FurRLTCua4AnuGuHuqIyJfGg0W2oUy_eQOKobHnUphfMNJkeuAbncs5/s2048/edit20201001_130729.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1685" data-original-width="2048" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxyz_5JQsfcYY7I_mGWN6SfwQ3Wq__SSqzTnh1E2feQfltEdgpvgfBemn0jyPMak7n_vKdae-pYoeHu3ynPdd-FurRLTCua4AnuGuHuqIyJfGg0W2oUy_eQOKobHnUphfMNJkeuAbncs5/w640-h526/edit20201001_130729.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ehlgiyBbhDw0IZygldw4LHA3GzYeqcG_cP20PjgYT7OUDtdjdK9AyAHHnyA8rtX6Rbr4NxXG10vWU-UG9bibQYUrNjKvtUq691n_fAxf5uazwjQSY7RsjpHhcplIV_GwN_h53H6svsXG/s2048/edit20201001_133757.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="2048" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ehlgiyBbhDw0IZygldw4LHA3GzYeqcG_cP20PjgYT7OUDtdjdK9AyAHHnyA8rtX6Rbr4NxXG10vWU-UG9bibQYUrNjKvtUq691n_fAxf5uazwjQSY7RsjpHhcplIV_GwN_h53H6svsXG/w640-h600/edit20201001_133757.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWd-dXJJ4SHtnKM-Vwy7ykSMWA8NPAfNy5gbeJpHWw58e-IGzETxAliE7ShHzREQwLKYoBRRo8YLGHey6FVwBnaropMRX61Bbh5B8mXbDSGAlws_TBm95rF-OtfDLMSHkFSg6mzMmxFUj/s2048/edit20201001_131007.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1439" data-original-width="2048" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWd-dXJJ4SHtnKM-Vwy7ykSMWA8NPAfNy5gbeJpHWw58e-IGzETxAliE7ShHzREQwLKYoBRRo8YLGHey6FVwBnaropMRX61Bbh5B8mXbDSGAlws_TBm95rF-OtfDLMSHkFSg6mzMmxFUj/w640-h450/edit20201001_131007.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUhae0C5pjI9gaqJec3_QWQA83_ENB3Bt5iQtB3qcZP0cOVHkI77zBs5iSofsoeV2umL2afMqueB8go7dgArhzwjN3IQ6IHtx46J_Z72h32wNybjBikj-ihepS4BtI0anXTrNf_xoW2lh/s2048/edit20201001_130944.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUhae0C5pjI9gaqJec3_QWQA83_ENB3Bt5iQtB3qcZP0cOVHkI77zBs5iSofsoeV2umL2afMqueB8go7dgArhzwjN3IQ6IHtx46J_Z72h32wNybjBikj-ihepS4BtI0anXTrNf_xoW2lh/w640-h480/edit20201001_130944.jpg" width="640" /></a></div><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-45813841285474904812020-09-14T17:06:00.000+05:302020-09-14T17:06:48.016+05:30Kabappe – Kababs In An Appe Pan<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCeXasfVBxO3oXwe6W_eKKIPeh2Nkt2cTUEdB-3clNMnUUenciYzx_tKvrVgZiYweoYf_0J7WjPBAhxdVfNgHHH74LkIzgRmZuMkiDipSOkUqwMCbzATurgpGJXGSk73xS5-OcoqSpL3f/s1280/WhatsApp+Image+2020-09-13+at+21.24.35.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1033" data-original-width="1280" height="505" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCeXasfVBxO3oXwe6W_eKKIPeh2Nkt2cTUEdB-3clNMnUUenciYzx_tKvrVgZiYweoYf_0J7WjPBAhxdVfNgHHH74LkIzgRmZuMkiDipSOkUqwMCbzATurgpGJXGSk73xS5-OcoqSpL3f/w625-h505/WhatsApp+Image+2020-09-13+at+21.24.35.jpeg" width="625" /></a></div><br /><span style="font-family: arial;">Ever since I got over my fear of using the appe pan, I had been wanting to use it again and again and again. When I cooked Dhanshak a couple of days back, I made kababs (kebab – we Parsi’s call them kabab) but I did not want to deep dry them. As most of you know, I use adequate oil (actually, more than adequate) in my food and yet, I refrain from deep frying food at home. What better chance than this, to use the appe pan.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">What inspired this recipe…<br /><br /></span><div><span style="font-family: arial;">I took inspiration from the tiny Muslim cafes and carts that dot all of Mumbai. Those chefs nailed the flavour so brilliantly. That was precisely what I was itching to recreate. The flavour of those kababs is so firmly etched in my memory and on my palate. They allow the flavour of the mutton kheema to shine and they enhance it with a few precise ingredients. That is exactly what I did and voila! Kababs perfectly recreated at home and… sone pe suhaga… sans any extra oil as these puppies aren’t deep fried. </span><div><span style="font-family: arial;"><span><br />If you are wondering whether the kheema was cooked to correct doneness in the appe pan or whether the kababs tasted as delish as they would have, had they been deep fried, don’t take my word for it; read the recipe carefully and give it a try. You can thank me, later. *very evil grin*</span>
</span><p class="MsoNoSpacing"><span style="font-family: arial;"><b>Ingredients - Part 1:</b></span></p>
<div style="text-align: left;"><span style="font-family: arial;"><span face="Arial, sans-serif">500 grams mutton / beef / buff mince<br /></span><span face="Arial, sans-serif">2 onions, cut in small dices<br /></span><span face=""Arial",sans-serif" lang="EN-GB">3-4 green chilies, chopped fine<br /> </span><span face=""Arial",sans-serif" lang="EN-GB">2 heaped tablespoons ginger-garlic paste<br /></span><span face=""Arial",sans-serif" lang="EN-GB">1 teaspoon cumin seeds<br /></span><span face=""Arial",sans-serif" lang="EN-GB">Salt to taste<br /></span><span face=""Arial",sans-serif" lang="EN-GB">3 tablespoons oil</span></span></div>
<p class="MsoNoSpacing"><span style="font-family: arial;"><b>Ingredients - Part 2:</b></span></p>
<div style="text-align: left;"><span style="font-family: arial;"><span face="Arial, sans-serif">Cooked Kheema<br /></span><span face=""Arial",sans-serif" lang="EN-GB">2 medium or 3 small potatoes, boiled, peeled, and mashed
smooth (I used a ricer)<br /> </span><span face=""Arial",sans-serif" lang="EN-GB">2 green chilies, chopped fine<br /> </span><span face=""Arial",sans-serif" lang="EN-GB">½ teaspoon turmeric powder<br /></span><span face=""Arial",sans-serif" lang="EN-GB">1 teaspoon red chili powder (I used MDH Deghi Mirch Powder)<br /></span><span face=""Arial",sans-serif" lang="EN-GB">½ teaspoon pepper powder<br /></span><span face=""Arial",sans-serif" lang="EN-GB">Salt, only if needed – to adjust seasoning<br /></span><span face=""Arial",sans-serif" lang="EN-GB">A large handful coriander leaves, finely chopped<br /></span><span face=""Arial",sans-serif" lang="EN-GB">A large handful mint leaves, finely chopped<br /></span><span face=""Arial",sans-serif" lang="EN-GB">¾ cup <b>fine</b> breadcrumbs<br /></span><span face=""Arial",sans-serif" lang="EN-GB">3 eggs, seasoned with salt and pepper, well-beaten<br /></span><span face=""Arial",sans-serif" lang="EN-GB">Oil as needed, for the appe pan</span></span></div>
<p class="MsoNoSpacing"><b><span style="font-family: arial;"><span face="Arial, sans-serif" style="font-size: 12pt;">Method – Part 1:</span><span face="Arial, sans-serif" style="font-size: 12pt;"> </span></span></b></p><span style="font-family: arial;"><ol><li><span style="font-family: arial;">Rinse the mince (of course) in a sieve or a colander. Keep aside for the excess water to drain.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9708cWa2SEejjxkKe2seHYNSWVxuk8Qb79amwRlr33Dj48r3ye2feAuami42Ii_NEdYucGkLzke4C9DC701Mwif95TXsHVW4S3_ymQv7lPTjYfh9lLN-U6AZkElA3s8_KhD9xB1bLINa/s2048/edit20200908_132118.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9708cWa2SEejjxkKe2seHYNSWVxuk8Qb79amwRlr33Dj48r3ye2feAuami42Ii_NEdYucGkLzke4C9DC701Mwif95TXsHVW4S3_ymQv7lPTjYfh9lLN-U6AZkElA3s8_KhD9xB1bLINa/w625-h469/edit20200908_132118.jpg" width="625" /></a></div><br /></li><li><span style="font-family: arial;">In a non-stick pan (or wok), heat 3 tablespoons oil, add the cumin seeds and allow to splutter. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFTGhbPjHS7-Yj-EvGZy11T0OSWpPMnaw5F8_7QLCXA9ZeaM3SFqLYYMdOdMZbQkKu8ayKUPTzm6zSg_oNN-ncAQIAoboTpd-usTCqWiusH4_1RZDsb3v18UKMhR3G1_D54Ot_h5tcYUx/s2048/edit20200908_125336.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFTGhbPjHS7-Yj-EvGZy11T0OSWpPMnaw5F8_7QLCXA9ZeaM3SFqLYYMdOdMZbQkKu8ayKUPTzm6zSg_oNN-ncAQIAoboTpd-usTCqWiusH4_1RZDsb3v18UKMhR3G1_D54Ot_h5tcYUx/w625-h469/edit20200908_125336.jpg" width="625" /></a></div><br /></li><li><span style="font-family: arial;">Add onions and green chilies and sauté. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSqKMKLsszByv-g4PVmreMmW3qYuGh6krghhyRDZu0xylA7EbK3SzI_AwmpdhXx4y0OGG5cCd7ApjJICPYxFv8TpR-VQLk5P9kNPo_tqkx_vQvvwUESxL4Kke0lRS3pBIYc9OCqNhiiOo/s2048/edit20200908_132501.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSqKMKLsszByv-g4PVmreMmW3qYuGh6krghhyRDZu0xylA7EbK3SzI_AwmpdhXx4y0OGG5cCd7ApjJICPYxFv8TpR-VQLk5P9kNPo_tqkx_vQvvwUESxL4Kke0lRS3pBIYc9OCqNhiiOo/w625-h469/edit20200908_132501.jpg" width="625" /></a></div><br /></li><li><span style="font-family: arial;">When the onions are just about to turn translucent, add the drained kheema and continue sautéing, on high flame, for a minute. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADjf5a5uVYz0WFEqtuEoopAHYHAMznhjbpEscpvMhpnl_P3MU6BVMeyGA8mGS0cm3lSsUldWCHZz1klHXQkzi0rn3QNlsKoUMhC-4omkoDykbZwFD47j956IvV4qoEL54sXi8S9VpVDJ2/s2048/edit20200908_133348.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADjf5a5uVYz0WFEqtuEoopAHYHAMznhjbpEscpvMhpnl_P3MU6BVMeyGA8mGS0cm3lSsUldWCHZz1klHXQkzi0rn3QNlsKoUMhC-4omkoDykbZwFD47j956IvV4qoEL54sXi8S9VpVDJ2/w625-h469/edit20200908_133348.jpg" width="625" /></a></div><br /></li><li><span style="font-family: arial;">Add the ginger-garlic paste and continue sautéing the kheema until it loses the clumped-up look and begins to turn crumbly and grainy. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/rMip3p9-9n4" width="320" youtube-src-id="rMip3p9-9n4"></iframe></div><br /></li><li><span style="font-family: arial;">Add salt to taste, reduce the flame, and continue cooking for 3 to 4 minutes, stirring intermittently. Do NOT add any water to the kheema. </span></li><li><span style="font-family: arial;">The kheema after 3 to 4 minutes will be cooked to 80 percent doneness. At that point, turn off the stove and empty the kheema into a large platter/thali.</span></li></ol></span><p class="MsoNoSpacing" style="text-align: left;"><b><span face=""Arial",sans-serif" lang="EN-GB" style="font-size: 12pt;"><o:p> </o:p></span><span style="font-family: arial;"><span face="Arial, sans-serif" style="font-size: 12pt;">Method – Part 2:</span><span face="Arial, sans-serif" style="font-size: 12pt;"> </span></span></b></p><span style="font-family: arial;"><ol style="text-align: left;"><li>Add the mashed potatoes, 2 chopped green chilies, turmeric powder, red chili powder, pepper powder, coriander leaves, and mint leaves to the cooked kheema.</li><li><span style="font-family: arial;">Mix the ingredients into the kheema with your hands. Kind of as you would when kneading dough. It should all come together smoothly and nicely.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOW6YfyzDAi2jcRgwnPq4eR40CxQBnW3ftlbD5nM7niqGbzIZZ-2ure7O-1y7al7tJRGRw3SQmw-S5CMjtsW0fqO2KU-JgMn3Okyoj7feFMluh70Xt_9jOp3Z-jCo_hNaFNUf9a6UR5rcz/s2048/edit20200909_120338.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOW6YfyzDAi2jcRgwnPq4eR40CxQBnW3ftlbD5nM7niqGbzIZZ-2ure7O-1y7al7tJRGRw3SQmw-S5CMjtsW0fqO2KU-JgMn3Okyoj7feFMluh70Xt_9jOp3Z-jCo_hNaFNUf9a6UR5rcz/w625-h469/edit20200909_120338.jpg" width="625" /></a></div><br /></li><li><span style="font-family: arial;">Check seasoning; add/adjust, if needed.</span></li><li><span style="font-family: arial;">Keep the mince aside, covered, for about 30 minutes.</span></li></ol></span><p class="MsoNoSpacing"><span face=""Arial",sans-serif" lang="EN-GB" style="font-size: 12pt;"><o:p> </o:p></span><b><span style="font-family: arial;"><span face="Arial, sans-serif" style="font-size: 12pt;">Method: Cooking Kabappe:</span><span face="Arial, sans-serif" style="font-size: 12pt;"> </span></span></b></p>
<span style="font-family: arial;"><ol><li><span style="font-family: arial;">Take breadcrumbs in a large plate. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBr4uVxSBMzZpaNHDl4heixy8AOVrAvxaalZt-_0gufGECX1RKIK0IrTndw7rUaTwkmIr6x6vmJ510FjL23b-JPvZ6-l1JXQQ7nE0Uuu5sXgfyFzWvkfbDin5J4LLPiUgkCKqBlg1-t_TE/s2048/edit20200909_152734.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1705" data-original-width="2048" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBr4uVxSBMzZpaNHDl4heixy8AOVrAvxaalZt-_0gufGECX1RKIK0IrTndw7rUaTwkmIr6x6vmJ510FjL23b-JPvZ6-l1JXQQ7nE0Uuu5sXgfyFzWvkfbDin5J4LLPiUgkCKqBlg1-t_TE/w625-h520/edit20200909_152734.jpg" width="625" /></a></div><br /></li><li><span style="font-family: arial;">Grease your hands with a little oil (to ensure the mince does not stick to your hands) and make kababs the size of ping-pong balls from the marinated mince and put them in the plate that has breadcrumbs. Continue making the kababs until all the mince is used up. (I usually use a small ice cream scoop to get equal sized kababs.) <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXyp_6Aa5plvLdrwY6zNwkigUWh7uRYu9-IQX8IYDCn4Mb1QWQGmB2assCKx-CQOK7mxsoIrjcvE8T1IZSPsYWnMCF5T6acfw0EaStRmvebjEU2EOSqup-jdZ88zgAQrDHovinPOo2yV1/s2048/edit20200909_153349.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1849" data-original-width="2048" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXyp_6Aa5plvLdrwY6zNwkigUWh7uRYu9-IQX8IYDCn4Mb1QWQGmB2assCKx-CQOK7mxsoIrjcvE8T1IZSPsYWnMCF5T6acfw0EaStRmvebjEU2EOSqup-jdZ88zgAQrDHovinPOo2yV1/w625-h564/edit20200909_153349.jpg" width="625" /></a></div><br /></li><li><span style="font-family: arial;">Once all kababs are made, roll them lightly, but properly, in the breadcrumbs. The kababs must be well coated, all over. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjf7EzHLxCiY8l3Uvwx8FMfSgI8MVPh6w7-IpmJYW9uYUYPyezv7fqQO5e3kyyIB3yeDKG4z2cAIhk_GpqDlMrkPbx8b7k_7IlteELaClqkEsr813Hsld3ZCHkQa8YmViFRld5AeWjDHu/s2048/edit20200909_154035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1952" data-original-width="2048" height="595" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjf7EzHLxCiY8l3Uvwx8FMfSgI8MVPh6w7-IpmJYW9uYUYPyezv7fqQO5e3kyyIB3yeDKG4z2cAIhk_GpqDlMrkPbx8b7k_7IlteELaClqkEsr813Hsld3ZCHkQa8YmViFRld5AeWjDHu/w625-h595/edit20200909_154035.jpg" width="625" /></a></div><br /></li><li><span style="font-family: arial;">Heat the appe pan. Add half a teaspoon oil into each indentation. When the oil heats up, turn the flame to its LOWEST SETTING. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQu6w_nE5M1r0Qi38ymDc2GULDy7RwAb1HHCdziSHbpiulUuNmYQ70fYS7KWdsnq5pSfprnpcYJCfLs7J5vgnhYTLvaan4bdQDirJH7AO_aPO4gpzzKMqfrNBJGKwW6eUEe-6Mwbrp1TVB/s2048/edit16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQu6w_nE5M1r0Qi38ymDc2GULDy7RwAb1HHCdziSHbpiulUuNmYQ70fYS7KWdsnq5pSfprnpcYJCfLs7J5vgnhYTLvaan4bdQDirJH7AO_aPO4gpzzKMqfrNBJGKwW6eUEe-6Mwbrp1TVB/w625-h469/edit16.jpg" width="625" /></a></div><br /></li><li><span style="font-family: arial;">Dip each kabab into the beaten eggs and put one kabab into each indentation. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60mP40fhbOAyx112iQfoersxNwM5P_3oqSCW9Koew2TGBdnOyiz7kej_o1pxzrILvPyon21w3DQajAXIvkSxCTh2MK3SC1skQZ44_eSeLYbgUhM0nMOJQ3KjgGlTnhgE_w6d2W8Gb2521/s2048/edit20200909_152729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60mP40fhbOAyx112iQfoersxNwM5P_3oqSCW9Koew2TGBdnOyiz7kej_o1pxzrILvPyon21w3DQajAXIvkSxCTh2MK3SC1skQZ44_eSeLYbgUhM0nMOJQ3KjgGlTnhgE_w6d2W8Gb2521/w625-h469/edit20200909_152729.jpg" width="625" /></a></div><br /></li><li><span style="font-family: arial;">Add a quarter teaspoon of beaten egg over each kabab. You may, of course, dribble the extra egg with your fingers. I did. (The oil, at this point, though merely half a teaspoon, will foam, as it does in a regular frying pan - don't give it a second thought)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRRkDhQteKuzL__XllINETbZMqUvmY1uwad3YfU0xfdROf3L3bnZfQZVXtTdagqTsMNasV02Sx4Gt0PBZBxIweVFEcJAGdb7PLOF82qx-ypr_Thy9QYWN8RdI85nExdEex5xZg5n-LfNC/s2048/edit20200909_154757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1631" data-original-width="2048" height="499" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRRkDhQteKuzL__XllINETbZMqUvmY1uwad3YfU0xfdROf3L3bnZfQZVXtTdagqTsMNasV02Sx4Gt0PBZBxIweVFEcJAGdb7PLOF82qx-ypr_Thy9QYWN8RdI85nExdEex5xZg5n-LfNC/w625-h499/edit20200909_154757.jpg" width="625" /></a><br /><br /></span></li><li><span style="font-family: arial;">Cover the pan immediately and cook the kabappe on LOW heat for 2 minutes or until they turn golden. (yes you will have to uncover the pan to check... sigh!)</span></li><li><span style="font-family: arial;">Flip the appe with a teaspoon or a fork. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdl8fexRWpHu9z91eWKaDwZ-Qyi6L5ksD6fHtJeCo_4uJbffypdkfyCyNDoyCchnPHJI-epRIkCsG90-yNMCE4DamInyTNvOBb-ihJD21GE3TKL-xYMhRCjsmeYDRVwBgVAmF_GhyToDF8/s2048/edit20200909_154905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1279" data-original-width="2048" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdl8fexRWpHu9z91eWKaDwZ-Qyi6L5ksD6fHtJeCo_4uJbffypdkfyCyNDoyCchnPHJI-epRIkCsG90-yNMCE4DamInyTNvOBb-ihJD21GE3TKL-xYMhRCjsmeYDRVwBgVAmF_GhyToDF8/w625-h391/edit20200909_154905.jpg" width="625" /></a></div><br /></li><li><span style="font-family: arial;">Cover and cook the other side, on <b>LOW</b> heat, for 2 minutes or until they turn golden. </span></li><li><span style="font-family: arial;">Once both sides are golden, remove the Kabappes into a plate. </span></li><li><span style="font-family: arial;">Continue making Kabappes until all the mince is used up. This quantity makes 32 kababs.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgzMvJnaAMf7jrbIF4ZGqpTBf63rAxXo7ECT8PKGNRVTRrStRrYp_J7YWjrpotMW3S5A9dWG5whKtTLRL8BagST2yoRVzGpOjGtq4TY8trbG5spVHmkD5cN1tTKSxflw3BhMiw9KJlBLM/s1057/5dc739fa-3fcb-4054-8891-4c437f4d25ea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="987" data-original-width="1057" height="585" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgzMvJnaAMf7jrbIF4ZGqpTBf63rAxXo7ECT8PKGNRVTRrStRrYp_J7YWjrpotMW3S5A9dWG5whKtTLRL8BagST2yoRVzGpOjGtq4TY8trbG5spVHmkD5cN1tTKSxflw3BhMiw9KJlBLM/w625-h585/5dc739fa-3fcb-4054-8891-4c437f4d25ea.jpg" width="625" /></a></div><br /></li></ol></span><p class="MsoNoSpacing" style="text-align: left;"><b><span face=""Arial",sans-serif" lang="EN-GB" style="font-size: 12pt;"><o:p> </o:p></span><span style="font-family: arial;"><span face="Arial, sans-serif" style="font-size: 12pt;">Chef Notes:</span><span face="Arial, sans-serif" style="font-size: 12pt;"> </span></span></b></p><span style="font-family: arial;"><ol style="text-align: left;"><li><span style="font-family: arial;">Please note, dice is different from finely chopped and for these kababs we need the onions cut into small dices. </span></li><li><span style="font-family: arial;">Very little masala goes into making these kababs. As I mentioned earlier, the idea is to allow the mince to shine. The added chilies, green herbs and the little bit of spice all add up to ensure that happens. </span></li><li><span style="font-family: arial;">I would advise the use of fine mince (not paste-y though). </span></li><li><span style="font-family: arial;">You may increase the green chilies if you prefer spicy kababs. Me, I wouldn’t. I want to taste the mince, not the chilies. </span></li><li><span style="font-family: arial;">Do mash the potatoes well. </span>The blend, when mixed, should be such that one is unable to decipher
mince from the potatoes. </li><li><span style="font-family: arial;">The kheema mixture will seem dry when cooked but if you taste it when it is cooked to 80% doneness, your palate will experience moist kheema. That’s the diced onion doing its job; lending moistness to the kabab. </span></li><li><span style="font-family: arial;">Every time you add new kababs to the appe pan, do remember to add half a teaspoon oil into each indentation. </span></li><li><span style="font-family: arial;">This quantity made 32 kababs. Don’t consider 32 to be too many. These babies get polished off in a jiffy. </span></li><li><span style="font-family: arial;">IMPORTANT: I cannot stress enough the importance of cooking this dish on LOW heat from Point 5 to Point 11. </span></li><li><span style="font-family: arial;">Heartfelt thanks to Zaraius Contractor for the cover photo advise and edit. </span></li><li><span style="font-family: arial;">You may share the direct blog-link of the recipe/s but do NOT publish my recipes, and/or my photographs, on any blogsite or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.</span></li></ol><div><b>Some more photographs:</b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZhfSe7TxEOUHLAPWXv80QglTVrKPN-xdpvhLFCTGny__ZIPt30U0gO-xKJsQGbvufMpIrAB8Jgqw7ikSJ2mxGlGmGnf_GtxlMHZsOOBE_4XV2d0lv89aSGCyXYmUx9wU6MMhepDuApNB/s2048/edit20200909_120353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1586" data-original-width="2048" height="485" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZhfSe7TxEOUHLAPWXv80QglTVrKPN-xdpvhLFCTGny__ZIPt30U0gO-xKJsQGbvufMpIrAB8Jgqw7ikSJ2mxGlGmGnf_GtxlMHZsOOBE_4XV2d0lv89aSGCyXYmUx9wU6MMhepDuApNB/w625-h485/edit20200909_120353.jpg" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-miBiRdEqBSIYd3fFGnnwD0Bhd6rpYJKdzIpnBF7q3RPRA5pWv-onq5-3tqC8T2pJWExjunQ5jWb7s6REIbAEI4ovYC4k9lu_ngGWYXr34pFJe7pIY0SmYW2zF3W1nVfUvIA7iWFd7Gel/s2048/edit20200909_153309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-miBiRdEqBSIYd3fFGnnwD0Bhd6rpYJKdzIpnBF7q3RPRA5pWv-onq5-3tqC8T2pJWExjunQ5jWb7s6REIbAEI4ovYC4k9lu_ngGWYXr34pFJe7pIY0SmYW2zF3W1nVfUvIA7iWFd7Gel/w625-h469/edit20200909_153309.jpg" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzC2ALo4d8yU-kOPVMjDSkQWDebniWcTgqPK3rX7rPJg4_4Ry_79zzywyVwEulVXn4DL4gbMvGn2Fivb6Ht6pdFlfuxQ6cEmxpIrPlvcgVINkaAx1j0lv9Yxt8nTy0kSGPAWkuJyO7F2P0/s2048/edit20200909_154925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzC2ALo4d8yU-kOPVMjDSkQWDebniWcTgqPK3rX7rPJg4_4Ry_79zzywyVwEulVXn4DL4gbMvGn2Fivb6Ht6pdFlfuxQ6cEmxpIrPlvcgVINkaAx1j0lv9Yxt8nTy0kSGPAWkuJyO7F2P0/w625-h469/edit20200909_154925.jpg" width="625" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHfNLi71AwIiYbtE3KjAI4wX_Hrngm6gXqsXldnxDZL5euCKRksrc0yEud-76Vjg-Bh1HNDU8LF789dbYuuP3e80tfgZen_DEAkLuc6heuRORfsp8ogI2beENkKUpbvAnyIjgH-1KUiLZ/s2048/edit20200909_170257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHfNLi71AwIiYbtE3KjAI4wX_Hrngm6gXqsXldnxDZL5euCKRksrc0yEud-76Vjg-Bh1HNDU8LF789dbYuuP3e80tfgZen_DEAkLuc6heuRORfsp8ogI2beENkKUpbvAnyIjgH-1KUiLZ/w625-h469/edit20200909_170257.jpg" width="625" /></a></div><br /><div><br /></div></span></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-31195754793887828502020-09-07T22:15:00.000+05:302020-09-07T22:15:06.869+05:30Banana Oats Appe <div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYA3axzxkKcjUwM5K472vTQqN-VEDVMJ0OIQXUoxR_S3A2o2i9u54a_TCFhAfePxLpGJY52Do08pXd1zoMP3GVZ8kHyNkC3ioE1iBMuDVDmIhyhqPRy7t6pUinxeLpp_MzuJXGRfOiVfJc/s2048/edit20200804_164937a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1565" data-original-width="2048" height="599" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYA3axzxkKcjUwM5K472vTQqN-VEDVMJ0OIQXUoxR_S3A2o2i9u54a_TCFhAfePxLpGJY52Do08pXd1zoMP3GVZ8kHyNkC3ioE1iBMuDVDmIhyhqPRy7t6pUinxeLpp_MzuJXGRfOiVfJc/w781-h599/edit20200804_164937a.jpg" width="781" /></a></div><span style="font-family: arial;"><div><span style="font-family: arial;"><br /></span></div>Have you ever bought a cooking equipment and been petrified to use it because you’re new to it? That is precisely what happened to me coz I’ve had the appe pan for over five years and I’ve been petrified to use it… until a couple of weeks ago when I saw a post on Instagram, by Monalisa Mehotra. She’d made Banana Oats Appe and they looked so stunning, I just had to make them. Monalisa, heartfelt thanks for the recipe. 😊 Also, your recipe helped me get over my ‘appe pan fear’ 🙈 hence, truly, </span><b style="font-family: arial;">THANK YOU! </b><span style="font-family: arial;">❤️</span></div><span style="font-family: arial;"><br />While the original recipe idea is Monalisa’s, I’ve added tiny touches and specific instructions to ensure the recipe does not go wrong. I never post a recipe unless I perfect it and I will always pen a detailed recipe to ensure it works just as beautifully in your kitchen as it does in mine. With the tiny changes I incorporated, I’ve now made this recipe thrice and I promise you, it’s perfect! I am writing the recipe exactly (proportions, extra ingredients, timings, et al) as made by me. Follow the recipe to a T and you shall have a bowlful of delicious Appe(s). I would say, these are very similar to banana fritters, just sans the excess oil as fritters are usually deep fried. Makes for a perfect evening, tea-time snack. 😊 <br /><br /><b>Ingredients:</b><br /><br />½ cup oats flour<br />1 tablespoon rice flour<br />2 over-ripe bananas<br />2½ tablespoon jaggery powder or grated jaggery<br />2 tablespoons desiccated coconut<br />A pinch of cinnamon<br />A good of pinch salt<br />½ cup milk (room temperature)<br />½ teaspoon baking powder<br />Oil for the Appe pan<br /><br /><b>Method:</b><br /><ol style="text-align: left;"><li><span style="font-family: arial;">In a pan or a wok, stirring constantly, roast the oats flour on <b>extremely low heat</b> until a lovely aroma reaches your olfactory senses. Remove into a bowl and keep aside.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOsH3nXBrmQ3EfpHhB4qxLN0xQrVlWa2xSCV0Oq2Q3w_8xcjz47SmXU7ImXb_w-f_dUgBOGShIx0bnLPdfN2Mws0Yc-0j7K3vNUQq0gMOjAHTtHLvHwnhj3wplXxhV6qW0lo5rddcOsin/s2048/edit4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOsH3nXBrmQ3EfpHhB4qxLN0xQrVlWa2xSCV0Oq2Q3w_8xcjz47SmXU7ImXb_w-f_dUgBOGShIx0bnLPdfN2Mws0Yc-0j7K3vNUQq0gMOjAHTtHLvHwnhj3wplXxhV6qW0lo5rddcOsin/w625-h469/edit4.jpg" width="625" /></a></div><br /></li><li>In the same pan/wok, stirring all the time, roast the rice flour on the lowest flame possible. When well roasted, remove the rice flour into the same bowl in which you have emptied the roasted oats flour. (The same rule of patience applies to this flour too. It will get done way fast, though, as the quantity is very little.) <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE89X2r7RXhzABtI2jrm7-vx4-HMNh9NgeM8sA0QA4qK9ol7i6TTZGboKPjLawV7Gmrn6fkdb3sv925YveKThYVNabPIA4SCnSnC2laTzdRjyZeag0nKojqE09w7V76RPlcPn5L2ZwcXOR/s2048/edit6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1802" data-original-width="2048" height="551" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE89X2r7RXhzABtI2jrm7-vx4-HMNh9NgeM8sA0QA4qK9ol7i6TTZGboKPjLawV7Gmrn6fkdb3sv925YveKThYVNabPIA4SCnSnC2laTzdRjyZeag0nKojqE09w7V76RPlcPn5L2ZwcXOR/w625-h551/edit6.jpg" width="625" /></a></div><br /></li><li>In the same pan/wok, now add the desiccated coconut and on very low flame, stirring all the time, roast it until the coconut gets a tad crisp. The desiccated coconut may turn one shade darker, which is quite alright. When roasted, empty the contents into a bowl, keep aside and allow to cool a bit.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNXQDi2gORyDKoggZAALsWDZJfyoQ4dsvXBYxEveKr4uRVmDmIRyDwxKbvzuoyvThcSc912wb6qkVBDEE6KihQiLyLJ8Pe-12QY7XyWRDeAAyVNMsSG3Fr39RjtC40J6PFHcz34LB3G7_/s2048/edit8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNXQDi2gORyDKoggZAALsWDZJfyoQ4dsvXBYxEveKr4uRVmDmIRyDwxKbvzuoyvThcSc912wb6qkVBDEE6KihQiLyLJ8Pe-12QY7XyWRDeAAyVNMsSG3Fr39RjtC40J6PFHcz34LB3G7_/w625-h469/edit8.jpg" width="625" /></a></div><br /></li><li>Add cinnamon powder and salt to the roasted flours.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJ0mkN-hk8jbKkdDs1EbR8xNTiBTTnuDE-Iojnr1WOoyjrLq7-Tt8wxaqkjHg4XNZ1KQrfNW6gF79HZziJDsMAIoNu9YvZQ_GG0n9S57XW9gbtg4V9ngSr-26VpOedZ1rRiDIKpTsAoUW/s2048/edit9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJ0mkN-hk8jbKkdDs1EbR8xNTiBTTnuDE-Iojnr1WOoyjrLq7-Tt8wxaqkjHg4XNZ1KQrfNW6gF79HZziJDsMAIoNu9YvZQ_GG0n9S57XW9gbtg4V9ngSr-26VpOedZ1rRiDIKpTsAoUW/w625-h469/edit9.jpg" width="625" /></a><br /><br /></li><li>Using your fingertips, crush the roasted desiccated coconut as finely as possible. </li><li>Add the crushed coconut to the dry flour mix.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQyPP6RexSVyZ2LETgjpgr-IinHxtk42yyx6N-Yh-Ske51Epgl9f6HnxLHUgdWxPAAJdwzoBqLtuSdecNIHc-jnLDE22KcDQCurF_EuFnnO-0wMwb99HvjrJmaQnSBVG7Enjtauvj4XfB/s2048/edit1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQyPP6RexSVyZ2LETgjpgr-IinHxtk42yyx6N-Yh-Ske51Epgl9f6HnxLHUgdWxPAAJdwzoBqLtuSdecNIHc-jnLDE22KcDQCurF_EuFnnO-0wMwb99HvjrJmaQnSBVG7Enjtauvj4XfB/w625-h469/edit1.jpg" width="625" /></a></div><br /></li><li>Peel and mash the bananas as smoothly as possible. <br /></li><li>Add 1½ tablespoon jaggery powder to the mashed bananas and mix it well. It will melt quite fast as it’s in powder (or grated) form.</li><li>Add the banana-jaggery mixture to the dry roasted flours and give it a mix. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1xBUE-BcTck0tXirPzv31ioNbqWSmi3lrJ0ltPioo6nYNffLJlpWp-pYmtiWrL6WQ0OgDBNT8X07SVzKfS7NYP4PQbpBG5D1SxN0H6jm9P3zJiyKMyHtL2pw6jdAOyG-AVuYSTyJAJsa/s2048/edit12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1595" data-original-width="2048" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1xBUE-BcTck0tXirPzv31ioNbqWSmi3lrJ0ltPioo6nYNffLJlpWp-pYmtiWrL6WQ0OgDBNT8X07SVzKfS7NYP4PQbpBG5D1SxN0H6jm9P3zJiyKMyHtL2pw6jdAOyG-AVuYSTyJAJsa/w625-h486/edit12.jpg" width="625" /></a><br /><br /></li><li>Add the milk and mix to form a smooth batter. Taste the batter and add the remain 1 tablespoon jaggery powder if you prefer a sweeter batter (I did). Mix the batter until the jaggery is well blended into the batter.<br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/m4WvARbmwZM" width="320" youtube-src-id="m4WvARbmwZM"></iframe></div><br /></li><li>Allow the batter to rest for 10 minutes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ArxlqLHySIQ-EoPGt0NEWkvfJ2eUpC9ruLU67-pTv3TxxkKi9BuTf4jhf4SQo0O4E2ZyEa0Xej713oRLlTlbLiwR1o38VdWn391W5g60csR1cT2mU8Cj2O8bnM1i9GDULJGoph2Bdy_C/s2048/edit14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ArxlqLHySIQ-EoPGt0NEWkvfJ2eUpC9ruLU67-pTv3TxxkKi9BuTf4jhf4SQo0O4E2ZyEa0Xej713oRLlTlbLiwR1o38VdWn391W5g60csR1cT2mU8Cj2O8bnM1i9GDULJGoph2Bdy_C/w625-h469/edit14.jpg" width="625" /></a></div><br /></li><li>Just a minute before making the Appe, sprinkle baking powder and give it a GENTLE mix.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihHCJAJp8k8AfNmDJY7mUFHky4iMKbMEpexD8VeT2O2dZlKdWUblRItJVzYfruJv4MciGg7iQ5l7gjXbWFdY7GesZmaQYbHz_1rOzAJ8zIlTf-lBvGJsOwXHPWI3a2vK3eoHuVHfDZ6O-Q/s2048/edit16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihHCJAJp8k8AfNmDJY7mUFHky4iMKbMEpexD8VeT2O2dZlKdWUblRItJVzYfruJv4MciGg7iQ5l7gjXbWFdY7GesZmaQYbHz_1rOzAJ8zIlTf-lBvGJsOwXHPWI3a2vK3eoHuVHfDZ6O-Q/w625-h469/edit16.jpg" width="625" /></a></div><br /></li><li>Heat an Appe pan. Into each indentation add half teaspoon of oil and when the oil is hot, lower the flame. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNVt5WKZbfG-Liqtnm4Pbbn-KhbE1NyXGXG8amEZ1ibEDOExXKUkuVjSREoMajHOncQ1jJiKaDiBS6vDUDQ4mXPoqYVc1jzYLZLDW3jvG7NNUdRvXBHGMRPtFO67Q_ERrR09B7txSGAGz/s2048/edit18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1848" data-original-width="2048" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNVt5WKZbfG-Liqtnm4Pbbn-KhbE1NyXGXG8amEZ1ibEDOExXKUkuVjSREoMajHOncQ1jJiKaDiBS6vDUDQ4mXPoqYVc1jzYLZLDW3jvG7NNUdRvXBHGMRPtFO67Q_ERrR09B7txSGAGz/w625-h564/edit18.jpg" width="625" /></a></div><br /></li><li>Depending on the size of the appe indentations, spoon batter into each one. Cover and on <b>LOW HEAT</b> cook the appe for 2 minutes (yes, i marked time) on one side. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vU6ywP8kUNBFem7weWCWS5HM7mwAwZRHB23w3EGV_e88xFQ_0J91iYpKmW0jCr1jq-JuvT74o3kPIMotvSsUTLTlXw0Q6wcucW3iqkgi972LR4fuCLZWSSiiYccZkDJ4QMdt6RYNZVJQ/s2048/edit20200905_162037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vU6ywP8kUNBFem7weWCWS5HM7mwAwZRHB23w3EGV_e88xFQ_0J91iYpKmW0jCr1jq-JuvT74o3kPIMotvSsUTLTlXw0Q6wcucW3iqkgi972LR4fuCLZWSSiiYccZkDJ4QMdt6RYNZVJQ/w625-h469/edit20200905_162037.jpg" width="625" /></a></div><br /></li><li>After the 2-minute mark, flip each appe to cook the other side. Use a teaspoon or a fork to flip the appe. </li><li>After flipping the appe, add a few extra drops of oil into each indentation if you so wish (I did). Cover and cook the other side, on <b>LOW HEAT</b> for 2 minutes.</li><li>Remove the appe into a bowl. Continue making appe until all the batter is used up. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPSkaLRdMJsj7HEO40xh6Ed6jo9TaHWm_5T6hEjdoO5P4Prpsm7mrpJ37z0GcSv6_stMOJUQ7D9A38xtInNUyJTYt8hy9RYNa355gKxrvJ-_uPQhhiHawgUKLHuU4D2UC-UVG2UHZ8Wtz/s2048/edit20200804_165524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1838" data-original-width="2048" height="561" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPSkaLRdMJsj7HEO40xh6Ed6jo9TaHWm_5T6hEjdoO5P4Prpsm7mrpJ37z0GcSv6_stMOJUQ7D9A38xtInNUyJTYt8hy9RYNa355gKxrvJ-_uPQhhiHawgUKLHuU4D2UC-UVG2UHZ8Wtz/w625-h561/edit20200804_165524.jpg" width="625" /></a></div></li></ol><br /><b>Chef Notes:</b><br /><ol style="text-align: left;"><li><span style="font-family: arial;">I used the Bagrry’s brand of oats flour. Pick up any brand available in your vicinity.</span></li><li>When roasting the oats flour and the rice flour I urge you <b>NOT</b> to be in a hurry. Roast both the flours very patiently, on low flame. The flours are to be well roasted to ensure the appe do not taste raw. A beautiful ‘roast aroma’ will reach your olfactory senses when the flour is well roasted. </li><li>Preferably, do not allow the flours to change colour but… don’t fret too much if they go one teeny-tiny shade darker. Teeny-tiny, truly does mean just that. Do <b>NOT</b> allow them to go dark. Also, remember, the rice flour will roast faster as the quantity is small.</li><li>Ideally, mash the bananas with a fork, in a plate instead of a bowl for a smooth mash. I say this because I’ve seen people (in videos) struggling to mash them in a bowl. (Just a question of common sense, sometimes… not very common *evil grin*)</li><li>Please use over-ripe bananas. Just ripened ones or slightly raw ones will not lend the desired soft texture (within) or the sweetness.</li><li>The desiccated coconut crisps up a wee bit hence, once cool, crush it with your fingers. There is no right, or wrong, size here so crush them as much as possible and continue with the recipe.</li><li>I used 2½ tablespoons jaggery powder. You may add jaggery powder a little at a time and achieve the sweetness as desired by you. The quantity of jaggery powder will also depend on how sweet the over-ripe bananas are. </li><li>This quantity of batter yields 18 regular size appe. Please don’t ask me to measure the indentations of the appe pan. *heavy sigh*</li><li>Ideally, keep serving the appe as soon as you bring them out of the appe pan. The only downside to doing this is, there may not be any left for you coz they get polished off in a frikkin’ jiffy. I should know, I barely get to eat three. Sigh!</li><li>Add half teaspoon oil into each indentation to ensure the appe cooks well. Yes, these are healthy appe but if you are too stingy with oil, you will be left holding an appe that tastes dry. By the way, how do I know?? I merely brushed the appe indentations with oil the first time I made these babies. They popped out quite dry. Now, you don’t want that, do ya? I think not! 😝 Posting a pic of the 'less-oil' version. If you don't mind this texture, then you may merely brush the pan with oil.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigV3JqMhUW1168x-Kvnq0uYN8XzabuLGXgk4WwyM__pm4Q3ylhHje8_3W0IYTT3IBpo5sqPRnK58TcmwwNP_FnHZAzQ9AUCHiMnfoaDmnObJef2c_1jrLH32OSLqJ9jSORKwaprmmCZR-p/s2048/edit20200801_120125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1678" data-original-width="2048" height="513" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigV3JqMhUW1168x-Kvnq0uYN8XzabuLGXgk4WwyM__pm4Q3ylhHje8_3W0IYTT3IBpo5sqPRnK58TcmwwNP_FnHZAzQ9AUCHiMnfoaDmnObJef2c_1jrLH32OSLqJ9jSORKwaprmmCZR-p/w625-h513/edit20200801_120125.jpg" width="625" /></a></div><br /></li><li>Some GK… The Appe pan is also known as Paniyaram pan and the Dutch call it an Aebleskiver pan. </li><li>I recommend you remember the direction in which you fill the appe pan and begin flipping the appe in the same direction. This is to ensure the appe are evenly cooked. </li><li>As mentioned at the onset, the original recipe belongs Monalisa Mehrotra. This version of the recipe and the photographs, though, belong to my blog, Kenzy’s Kitchen Korner. You may share the direct blog-link of the recipe/s but do NOT publish my recipes, and/or my photographs, on any blogsite or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.<br /><br /><b>Some more photographs:</b></li></ol><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOb6ljU0ZuDgEpf_Ts0xArwkN1GhrFeQLg1KE3JC9qPO3u_s3nP5zTfF-1pKqHDzQtyYxIpx2EEk6BqeJq2h_5PcWKf_gQEOO7pVIHYWxKF12x-yL2oBleaWdP0OfUyDd1BhBxIvURT4T/s2048/edit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOb6ljU0ZuDgEpf_Ts0xArwkN1GhrFeQLg1KE3JC9qPO3u_s3nP5zTfF-1pKqHDzQtyYxIpx2EEk6BqeJq2h_5PcWKf_gQEOO7pVIHYWxKF12x-yL2oBleaWdP0OfUyDd1BhBxIvURT4T/w625-h469/edit2.jpg" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBHvDtvoIniH7ouXWzwlJXMPVaTkydqCuIC2-MkA9KB2RnVmn1qmHM8P7Qa06Q_p1KacmXUl0IFNWFk32vkxsrWIH2U4BafG3Cgj9HDp0vs6sJO7s2BSdVcgE9_oMA3RqPgdnCHI-X-W5/s2048/edit3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1613" data-original-width="2048" height="493" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBHvDtvoIniH7ouXWzwlJXMPVaTkydqCuIC2-MkA9KB2RnVmn1qmHM8P7Qa06Q_p1KacmXUl0IFNWFk32vkxsrWIH2U4BafG3Cgj9HDp0vs6sJO7s2BSdVcgE9_oMA3RqPgdnCHI-X-W5/w625-h493/edit3.jpg" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFqM0X6jLbCHPujW3SiSIMMDOYCXMz-TQ9Kk64ghEed06WCZdYW0hUXNqOkFrx0nsRfIck4ox3q1ZJYB3nVcF_VQwmHn1p8ftR-0prvs_QyJ-sDx1DvEYy8jfgwHCdnCLRMuNSAgmNuqCT/s2048/edit5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1749" data-original-width="2048" height="533" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFqM0X6jLbCHPujW3SiSIMMDOYCXMz-TQ9Kk64ghEed06WCZdYW0hUXNqOkFrx0nsRfIck4ox3q1ZJYB3nVcF_VQwmHn1p8ftR-0prvs_QyJ-sDx1DvEYy8jfgwHCdnCLRMuNSAgmNuqCT/w625-h533/edit5.jpg" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;">Rice Flour</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedPz5maac2-yBEYh9W5RsKpzEw3CttdBdnF5SmInMy7T7HZ6Sg8i9TAzudVrIMc2rNWY79uH-AP5zVrbv01mEwFIrMO0ysEhn0al3MjcO-Jfns8Jtj6W22RLmOj7cLmZjBPxptOg3NBUa/s2048/edit7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedPz5maac2-yBEYh9W5RsKpzEw3CttdBdnF5SmInMy7T7HZ6Sg8i9TAzudVrIMc2rNWY79uH-AP5zVrbv01mEwFIrMO0ysEhn0al3MjcO-Jfns8Jtj6W22RLmOj7cLmZjBPxptOg3NBUa/w625-h469/edit7.jpg" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: start;">Desiccated Coconut</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudHcOJX1SnBMJQ7L6A9JTzh-I-i8X4XMzN7nljJGD5NI1xDpjV0aM3xxdgRJ-bPLcRGm8XLBcvcgsT23ylErjuXaLge3iwD0HwNDrH_TrWPAVkq1ormmnfoSrt7bn-lD3duSR_vKGl0yX/s2048/edit11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudHcOJX1SnBMJQ7L6A9JTzh-I-i8X4XMzN7nljJGD5NI1xDpjV0aM3xxdgRJ-bPLcRGm8XLBcvcgsT23ylErjuXaLge3iwD0HwNDrH_TrWPAVkq1ormmnfoSrt7bn-lD3duSR_vKGl0yX/w625-h469/edit11.jpg" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;">Milk</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmX2zyfXMDucel1g0c0EaHJUfV5JqO22w-D7g7VbqjbIoxuC8yxlZlUSQKDSZRVCV-rqJMPqPXVKL1eRL7cIZ8-Bn50BRX9DxFxkBdfScGo2x2JYImQY3L2duAUQVTYzZSIulT4ZFRT7u/s2048/edit13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1538" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmX2zyfXMDucel1g0c0EaHJUfV5JqO22w-D7g7VbqjbIoxuC8yxlZlUSQKDSZRVCV-rqJMPqPXVKL1eRL7cIZ8-Bn50BRX9DxFxkBdfScGo2x2JYImQY3L2duAUQVTYzZSIulT4ZFRT7u/w625-h469/edit13.jpg" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGfqcUq5uHoOSS3eL_zvwEMtOLmqPu8uIvoRN3q-RmgkODkl49f4te3oEgkb-e3JrWMT5tVQieKAcT5FJPSqwZjvuB2QDNDTR0lM-b-AldiKHWd9RUzRRx-O8jKD-gpmNAGZ1AuXLd7tU/s2048/edit15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1459" data-original-width="2048" height="445" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGfqcUq5uHoOSS3eL_zvwEMtOLmqPu8uIvoRN3q-RmgkODkl49f4te3oEgkb-e3JrWMT5tVQieKAcT5FJPSqwZjvuB2QDNDTR0lM-b-AldiKHWd9RUzRRx-O8jKD-gpmNAGZ1AuXLd7tU/w625-h445/edit15.jpg" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9_Ve30PNBh_C9n5n6NERdyaYIL8p75tU3Nr_opOljlZukniGqverrR2goSDIy9j0C9v7Bq3fmyDmfsrPH4T4GAfXu9LR5C2YiIqmsHaXl93qGCjAERIGYFivJR96ZgdPapujuWokS0z3/s2048/edit19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9_Ve30PNBh_C9n5n6NERdyaYIL8p75tU3Nr_opOljlZukniGqverrR2goSDIy9j0C9v7Bq3fmyDmfsrPH4T4GAfXu9LR5C2YiIqmsHaXl93qGCjAERIGYFivJR96ZgdPapujuWokS0z3/w625-h469/edit19.jpg" title="The dryer version" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;">The Less-Oil Version</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2T5BebWmH0hJMbVQKqYmBXmufIJ55axekjokcwwKicmp-6KQ36JMvWVdDbEF3g6T8biw5Ma_h9suA-gT02K048Pw06vqSpRp3tNEOl_b0Fg31wlO-EqMSATcRNX48IRJrh9kU9HBwlfWq/s2048/edit20200905_162050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1643" data-original-width="2048" height="501" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2T5BebWmH0hJMbVQKqYmBXmufIJ55axekjokcwwKicmp-6KQ36JMvWVdDbEF3g6T8biw5Ma_h9suA-gT02K048Pw06vqSpRp3tNEOl_b0Fg31wlO-EqMSATcRNX48IRJrh9kU9HBwlfWq/w625-h501/edit20200905_162050.jpg" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFyVNI2G0miQSGo4hHX83Ox1Zo2LD38gpmfjlxdMQwl-BoY-crCpO5rQ6XUkEKdMErKXHwcAQA5QYZQrjSvrv6QWhPca9s_buCiK9IKgaCs6P75yvrC8V-A7P2kNS4MJzhpO_YY8zKhnJ/s2048/edit20200804_165538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1445" data-original-width="2048" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFyVNI2G0miQSGo4hHX83Ox1Zo2LD38gpmfjlxdMQwl-BoY-crCpO5rQ6XUkEKdMErKXHwcAQA5QYZQrjSvrv6QWhPca9s_buCiK9IKgaCs6P75yvrC8V-A7P2kNS4MJzhpO_YY8zKhnJ/w625-h443/edit20200804_165538.jpg" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-xLERAMnUhPgupfsoOrxj_7P4nXy3jsykoPnzJDP_RRp_sDt0C1wCoSsi-hTm8m4e4JixzbVp_ev_Tb24DDQ8tqMmiUlaHetH9yYJcIFHK5U-UXDNOnkZeGYrGBgH_b3gIUYrvGVcf1y/s2048/edit20200804_164542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1913" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-xLERAMnUhPgupfsoOrxj_7P4nXy3jsykoPnzJDP_RRp_sDt0C1wCoSsi-hTm8m4e4JixzbVp_ev_Tb24DDQ8tqMmiUlaHetH9yYJcIFHK5U-UXDNOnkZeGYrGBgH_b3gIUYrvGVcf1y/w585-h625/edit20200804_164542.jpg" width="585" /></a></div></div></span><h4 style="height: 0px; text-align: left;"><p></p></h4><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-91418794360668489032020-08-21T22:01:00.000+05:302020-08-21T22:01:47.573+05:30Murmura Ladoo (Mamra Na Ladoo)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">I’d seen a post, of these ladoos, on a food forum at
Facebook and I’d been yearning to make these. It brought back a memory of mum’s
masi making these ladoos for her. Yes, mum loves Murmura Ladoos. While I did
read the recipe posted at the food forum, I check out many recipes online and
finally homed in on a You Tube recipe by Bharatz Kitchen. These babies turned
out super!</span></div>
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<br /></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b>Ingredients:</b><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">3 cups (57 grams – cup filled to the brim) murmura /
puffed rice / mamra<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">1 cup (200 to 210 grams) jaggery <o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">1 tablespoon clarified butter <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b>Extras To Keep Ready:</b><o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">A tiny bowl filled with room temperature water (for
jaggery check)<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">A bowl of cool water to dip your hands<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">2 plates or thalis<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b>Method:</b><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Roast
the murmura on <b>medium heat</b>, <b>stirring continuously</b>, in a nonstick
pan or a large wok. Do <b>not</b> allow the murmura to burn or catch colour.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjhODzJcdMvZH8-cq2EreA0QdCvMILfLOQpM-BUWaNiOPAU6Z7WGwhqSVCyD5nt5cxacxifPqDNFedm8IIqP7NOx_UoBgEHBtRTx7I9UIydlTsqwjuknC2dPXiU0kPhD7jxxaO-fuk229/s1600/edit20200730_184833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1192" data-original-width="1600" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjhODzJcdMvZH8-cq2EreA0QdCvMILfLOQpM-BUWaNiOPAU6Z7WGwhqSVCyD5nt5cxacxifPqDNFedm8IIqP7NOx_UoBgEHBtRTx7I9UIydlTsqwjuknC2dPXiU0kPhD7jxxaO-fuk229/s640/edit20200730_184833.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">When
all the murmura are hot to touch and well roasted (randomly pick up two-three
murmura and break each into two, if you hear a <b>‘snap’</b>, they’re well
roasted)<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Remove
the murmura onto a plate and keep aside.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97ySI5W8EEftKU0Q87uEs4pZf3TXXbosFP_ZAfmgl9qvW0jsKBxJrcSh1kDEvt2ikvHHHKu48TggzGapJKPdv5yiZ2Bh9ntMQbsHRHJO_4IDl4ldwJU1rTiFhTI1nPktOYa9QbsDa_M2s/s1600/edit20200730_185148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97ySI5W8EEftKU0Q87uEs4pZf3TXXbosFP_ZAfmgl9qvW0jsKBxJrcSh1kDEvt2ikvHHHKu48TggzGapJKPdv5yiZ2Bh9ntMQbsHRHJO_4IDl4ldwJU1rTiFhTI1nPktOYa9QbsDa_M2s/s640/edit20200730_185148.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Put
same the wok/pan back on <b>low flame</b>. Add clarified butter.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1qoB6ndfI7WnFGkLttPTdqZSkq34_v_EOycfvtB4sD177u0qV4jLjv_wWXfVl2zfuXtaE8zkhyphenhyphencOr4jZF2NpXbpiU_mI41i99KHloIF0EY78C_eQulIQAls-UM7sGT4bl1jeR1jNnOXJ/s1600/edit20200730_185339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1qoB6ndfI7WnFGkLttPTdqZSkq34_v_EOycfvtB4sD177u0qV4jLjv_wWXfVl2zfuXtaE8zkhyphenhyphencOr4jZF2NpXbpiU_mI41i99KHloIF0EY78C_eQulIQAls-UM7sGT4bl1jeR1jNnOXJ/s640/edit20200730_185339.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">When
the clarified butter melts, add jaggery and allow it to melt. Keep stirring it <b>continuously</b>,
preferable with a<b> flat wooden spoon</b>.<br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">When
the jaggery has melted completely, cook it until it begins to turn <b>one shade</b>
darker.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Take
a drop of jaggery and drop it into the tiny bowl of water. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Fish
out the jaggery from the bowl and if it has held its shape without
disintegrating the consistency of jaggery is perfect.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnMmrWConnOKiF1UTg1zwgUKfXDwLtKqLuwR4NZYU9GzgPppmHkVnyU3AL9xYkS_nBmmvFJlWaSqkS1n3eNp_MCi4aGF42m5o_oT6hUgD4b2go2HOHgFIf1UTC4VxCXACCBziqwPXlx2K/s1600/edit20200730_185618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1129" data-original-width="1600" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnMmrWConnOKiF1UTg1zwgUKfXDwLtKqLuwR4NZYU9GzgPppmHkVnyU3AL9xYkS_nBmmvFJlWaSqkS1n3eNp_MCi4aGF42m5o_oT6hUgD4b2go2HOHgFIf1UTC4VxCXACCBziqwPXlx2K/s640/edit20200730_185618.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Shut
off the stove and <b>QUICKLY but CAREFULLY</b> add the murmura to the molten jaggery.
<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfl0vO8SuPuY57Tl6mJ1NbxkqfOIieqDiYvTbkbF9UFkAl8RheHBG9RN4NtbdhcpI_hfKw-k2t10Srx8kaoThBIMXQtGjJRy2SsxNmn7sqjWzsmwfdoZvHYd2JE0yxsUA8QNseQQWS8UI/s1600/edit20200730_185727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1140" data-original-width="1600" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfl0vO8SuPuY57Tl6mJ1NbxkqfOIieqDiYvTbkbF9UFkAl8RheHBG9RN4NtbdhcpI_hfKw-k2t10Srx8kaoThBIMXQtGjJRy2SsxNmn7sqjWzsmwfdoZvHYd2JE0yxsUA8QNseQQWS8UI/s640/edit20200730_185727.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Mix
the murmura and jaggery in a way that the jaggery evenly coats the murmuras.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Transfer
contents of the wok onto a plate. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">12.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Dip
your hands in cool water, take a portion of the murmura-jaggery mixture and quickly
roll it into a ball, place it onto the other plate. The size of the ladoo is
entirely up to you.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">13.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Keep
dipping your hands in water and continue making murmura-jaggery ladoos until
all the mixture is used up. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">14.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">This
quantity gave me 18 ladoos, the size of large lemons. <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jyy17alTDOeF7CTmzkMTXJXQEYWBfu1Ww-dUIWs8nhQEhBTiN_C421zDJdplprP7NIzAn6xnOmlC1uYl_eq-V_CqNZgBYHeydAsfsoJb1tflkVxIBtzJsO7cEKoUyqm49rcQs2ASKT1k/s1600/edita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="990" data-original-width="1600" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jyy17alTDOeF7CTmzkMTXJXQEYWBfu1Ww-dUIWs8nhQEhBTiN_C421zDJdplprP7NIzAn6xnOmlC1uYl_eq-V_CqNZgBYHeydAsfsoJb1tflkVxIBtzJsO7cEKoUyqm49rcQs2ASKT1k/s640/edita.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b>Chef Notes:</b><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">We
wanted hard ladoos hence cooked the jaggery to one shade darker, after it had
melted. If you prefer ladoos a tad softer and chewier, as soon as you realize
the jaggery is molten and melted, add the murmuras and continue with the rest
of the recipe as mentioned. For softer and chewier ladoos, do NOT allow the
jaggery to go a shade darker. Also, for softer ladoos, you may omit the jaggery-drop
water check. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Yes,
you may use powdered jaggery instead of regular jaggery cubes.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Please
keep both the bowls of water and the plates ready as you do <b>NOT</b> want to
run around at the last minute. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Once
the mixture is taken off the stove it is scalding hot but solidifies very
rapidly. That is precisely why from <b>Point No 9 to 13</b> you need to work <b>very
quickly. </b>You also need to be<b> very careful </b>as the mixture is hot and
that is why we use the bowl of cool water to dip our hands. I’m told some
people also coat their hands with ghee. How well that works, I really have no
clue. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Even
after having dipped your hands in cool water, you will be going, “ouch ouch” at
times, while handling the hot mixture. Come on, be brave, I could do it, so can
you. *evil grin*<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Preferably,
use a nonstick vessel if you are giving this a try for the first time. Also, post-cooking,
it’s way easier to clean. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">There
can be many variations and additions to this ladoo. Please note, I have made
the absolute basic, no-frills recipe.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">There is an easy way out if you are scared of handling
the hot mixture. Lightly grease a thali with clarified butter, pour in the hot
murmura-jaggery mixture, press the mixture into the thali and spread it evenly.
</span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">The spread should
be, approximately, an inch thick. </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Quickly make square or
diamond shaped cuts into the mixture with a knife as you would when making
chikki. This will make it easier to break the murmura pieces after it
solidifies. Voila! Instead of ladoos, you’ve made murmura chikki. Now that I’ve
given you an easy way out, there’s no excuse for you not to make this, eh? </span><span style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol-ext; mso-hansi-font-family: Arial; mso-symbol-font-family: "Segoe UI Emoji";">😉</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">
</span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">You may share the direct blog-link of the recipe/s but
do NOT publish my recipes, and/or my photographs, on any blogsite or website
without my explicit consent or attempt to pass off my recipe/s as your own. You
will be held accountable for plagiarism.</span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b>Some more photographs:</b></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b><br /></b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-19087266998794606362020-08-17T20:52:00.000+05:302020-08-17T20:52:35.995+05:30Potato Bhaji – Jeeru Rai Harrad No Papeto<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezo1l-t1RKViUwEU3LW2oxuqucAqvUjZ5LIhNvZ7ai5HficNDqYJb_P1wAJpjpwiavih1b-5krrsry5baDIEZ5rN6wtg-znuNPvSnemc-rJV9h5yBCA-6AJ51R1IF0kG9Ne8XyYUAqKkr/s1600/edit20200529_115010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezo1l-t1RKViUwEU3LW2oxuqucAqvUjZ5LIhNvZ7ai5HficNDqYJb_P1wAJpjpwiavih1b-5krrsry5baDIEZ5rN6wtg-znuNPvSnemc-rJV9h5yBCA-6AJ51R1IF0kG9Ne8XyYUAqKkr/s640/edit20200529_115010.jpg" width="640" /></a></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Once again, I’m posting a basic recipe for newbies
venturing into the kitchen arena. This is a simple, potato recipe that pairs
brilliantly, as a side, with various lentils. It gets done in very little time
and most important, if you’re anything like me and have a few potatoes boiled
and ready in the fridge then… inko chil liya, toh life jingalala. </span><span style="font-family: "Segoe UI Emoji", sans-serif; font-size: 12pt;">😉</span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b>Ingredients:<o:p></o:p></b></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">6 medium sized potatoes, boiled, peeled, and cut into
cubes<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">3 medium onions, finely chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 12pt;">5 - 6 long green </span>chillies<span style="font-size: 12pt;">, chopped fine <o:p></o:p></span></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">14 - 15 cloves garlic, thinly chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">12 – 13 curry leaves<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">1 teaspoon cumin seeds<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">¾ teaspoon mustard seeds<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">1 – 1¼ teaspoon turmeric powder<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Salt, to taste<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">A handful coriander leaves, chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">4 – 5 tablespoons oil, or as needed<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b>Method:</b><o:p></o:p></span></div>
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<br /></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Heat
oil in a large non-stick pan/kadhai.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDBeI0qYB6Aex_hUBgZdVG_YaRxRNpgm4bH3JmTaJkp-cA1CjVVsn0MYMftDtKvsjd2MDHZPL-C29yhafFNV5TZNnD5UR6ZtKoFtcTapP3DKbXKAdRPDuFCCna73pjhWUMFaY9quGeOJB/s1600/edit20200529_110412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDBeI0qYB6Aex_hUBgZdVG_YaRxRNpgm4bH3JmTaJkp-cA1CjVVsn0MYMftDtKvsjd2MDHZPL-C29yhafFNV5TZNnD5UR6ZtKoFtcTapP3DKbXKAdRPDuFCCna73pjhWUMFaY9quGeOJB/s640/edit20200529_110412.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Add
cumin seeds, mustard seeds, curry leaves and allow to splutter.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZ_j6XvJPxVcdkFYZrV4I3-u6yjZds9wv82IGxZJG3x3bxSD8c16_bLqMTjRY0SlnpmVQ-bVg3szT8rdqeTZLGUZcrrs-Mc0Iu4vLAVkn2gNZFnsBMp6Mj5fNWR2tW8SZgTg0LhEKxdnT/s1600/edit20200529_110457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZ_j6XvJPxVcdkFYZrV4I3-u6yjZds9wv82IGxZJG3x3bxSD8c16_bLqMTjRY0SlnpmVQ-bVg3szT8rdqeTZLGUZcrrs-Mc0Iu4vLAVkn2gNZFnsBMp6Mj5fNWR2tW8SZgTg0LhEKxdnT/s640/edit20200529_110457.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Arial, sans-serif;"><span style="font-size: 12pt;">Add
green </span>chillies<span style="font-size: 12pt;">, garlic, and sauté for a minute or until a nice garlicky aroma
becomes evident to your olfactory senses. </span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrwXVsCUCbfybU1huABz6mlLvcB-KS334wvTizi8DqOAx2X97431xEoZUTO9d3uw7MnTQfx0pVmI6vMil0YHgPvXIYYibmd4Yb3TUOn2JjZYIRb_X6_Ecjp25dWbEC6rhf77yTAv7lSAl/s1600/edit20200529_110650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrwXVsCUCbfybU1huABz6mlLvcB-KS334wvTizi8DqOAx2X97431xEoZUTO9d3uw7MnTQfx0pVmI6vMil0YHgPvXIYYibmd4Yb3TUOn2JjZYIRb_X6_Ecjp25dWbEC6rhf77yTAv7lSAl/s640/edit20200529_110650.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Add
onions and sauté until the onion go translucent pink and are just about to
turn light brown. <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceRZQaN58fXB-ZvyRfcwbrEf_vdkqaKp2-PaCaU5d1ZhwgFwQ87ux7pDAetALqBI61yvsju5vto8Kt8l-aMB3BhRnFBbOT-qxITw5Dupm4egsMsu3i2NdzG0mswXxgU304zPz4kQHqzU1/s1600/edit20200529_112008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceRZQaN58fXB-ZvyRfcwbrEf_vdkqaKp2-PaCaU5d1ZhwgFwQ87ux7pDAetALqBI61yvsju5vto8Kt8l-aMB3BhRnFBbOT-qxITw5Dupm4egsMsu3i2NdzG0mswXxgU304zPz4kQHqzU1/s640/edit20200529_112008.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Add
turmeric powder, salt, and sauté well to mix into the onions.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVo4bY2jlsbTlUzeBa9BCvH8Dg4O9nI77spKVYt6DzagIP63JzsGrGq1Ix35tYE6MN4rQaHuiP_VOLw2eyaQvkVFpLi22cjpwKvUE4jpAy7ndRlIUQnoulRe5QE-ZVsBw_bTIhFXkCW8_s/s1600/edit20200529_112139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVo4bY2jlsbTlUzeBa9BCvH8Dg4O9nI77spKVYt6DzagIP63JzsGrGq1Ix35tYE6MN4rQaHuiP_VOLw2eyaQvkVFpLi22cjpwKvUE4jpAy7ndRlIUQnoulRe5QE-ZVsBw_bTIhFXkCW8_s/s640/edit20200529_112139.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Add
the boiled potatoes and using a flat wooden spoon or a spatula, mix the
potatoes gently but very carefully into the onion masala. <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLQp4B_qeKOck6F9aLnbLMePcgovI9yHgSpNj3MGkkWO6rY0sS0XwCBqdAJWiUO0MoM3s74lmVU908dgxEO_fCnd8WzkvDIQPD0dzjH_BzuCb8yhDykt6DJAnN7BAz8MP4aeV4nHd9gSW/s1600/edit20200529_112312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLQp4B_qeKOck6F9aLnbLMePcgovI9yHgSpNj3MGkkWO6rY0sS0XwCBqdAJWiUO0MoM3s74lmVU908dgxEO_fCnd8WzkvDIQPD0dzjH_BzuCb8yhDykt6DJAnN7BAz8MP4aeV4nHd9gSW/s640/edit20200529_112312.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Lower
heat, cover and cook for 5 minutes to ensure the potatoes absorb the flavour of
the onion masala.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Open
lid and check for seasoning and add if necessary.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Cover
once again and cook for a further 5 minutes.<br /> <br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRJTEkA7OvQCRAssffcU-PecYLwCWjkBdeIx0mZLWMEaKoUw172tuKJSrveqUF9qstuDfHYckJ5Nrlt4xT-ubu1fSFj208ZFm30KgRoJH1jktlFSBiecgHmE_eWzufYMZOlLCv4pe21Sd/s1600/edit20200529_113042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRJTEkA7OvQCRAssffcU-PecYLwCWjkBdeIx0mZLWMEaKoUw172tuKJSrveqUF9qstuDfHYckJ5Nrlt4xT-ubu1fSFj208ZFm30KgRoJH1jktlFSBiecgHmE_eWzufYMZOlLCv4pe21Sd/s640/edit20200529_113042.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Add
coriander leaves, cook for a minute more and take the vessel off the heat.
Serve! <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11H35v7GcGsFknzCrxU6qa_0zd6TZVs67oEit403mJnRUbQtAX2Y-XOx4di9Npck_IRXQHp5jqtfinkri0avDX0VMXGKk6YuepORKUU_F7o2qwj2ALDgPn2gNvFT7rQzATTuKj4mLH6H6/s1600/edit20200529_115415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1300" data-original-width="1600" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11H35v7GcGsFknzCrxU6qa_0zd6TZVs67oEit403mJnRUbQtAX2Y-XOx4di9Npck_IRXQHp5jqtfinkri0avDX0VMXGKk6YuepORKUU_F7o2qwj2ALDgPn2gNvFT7rQzATTuKj4mLH6H6/s640/edit20200529_115415.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b>Chef Notes:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">You
can also make this recipe using raw, thinly sliced potatoes but if you are a
newbie in the kitchen, and are unsure of cooking raw potatoes, I’d advise you
to stick to using boiled ones.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">The
sizes of the potato cubes is roughly ¾ inches. If you feel you can handle
them carefully in a smaller size feel free to chop them accordingly.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Arial, sans-serif;"><span style="font-size: 12pt;">The
green </span>chillies<span style="font-size: 12pt;"> and garlic can be adjusted to taste. Do use quite enough, though,
as it is mainly these two ingredients that will lend heat to these potatoes.<o:p></o:p></span></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: Arial, sans-serif;"><span style="font-size: 12pt;">I
chopped </span>chillies<span style="font-size: 12pt;"> two ways as mum and dad cannot handle spicy food. Some </span>chillies<span style="font-size: 12pt;"> were chopped large so that they could be set aside while eating. <o:p></o:p></span></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">When tossing potatoes in the onion masala, the best
technique is to use a flat wooden spoon or better still, a spatula and
beginning from the sides of the pan toss the potatoes into the center of the
pan. Continue doing this gently from all sides of the pan until the potatoes
are well coated with the masala. This will ensure the potatoes don’t break into
a mash. </span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">You may share the direct blog-link of the recipe/s but
do NOT publish my recipes, and/or my photographs, on any blogsite or website
without my explicit consent or attempt to pass off my recipe/s as your own. You
will be held accountable for plagiarism.</span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b>Some more photographs:</b></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b><br /></b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-21815767654492747602020-08-07T16:55:00.003+05:302020-08-07T17:39:21.857+05:30Hosang Grandpa’s Masala Ni Khichree<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">There was a time, as a kid, when I believed my
paternal grandfather, Hosang, to be a stern man. As I grew older, we
went on to be great friends. I realized he was actually a damn cool hombre.
We’d play carrom, rummy, and board games. There were times when we’d wear peak
caps and watch cricket matches together. We’d place bets for 5 bucks (don’t you
dare judge us </span><span lang="EN-GB" style="font-family: "segoe ui emoji" , sans-serif; font-size: 12.0pt;">😝)</span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">, and he’d watch
me drool over Kapil Dev. He’d tease me, in Gujarati, by saying, ‘Tane su eh
datro ne bobro gamech” (Translation: Why in the world do you like this guy with
big teeth, who can barely speak right – he meant the line, “Palmolive ka jawab
nahi”). Yes, such was my grandpa, and these are a few of the many wonderful memories
I hold close to my heart, right to this day. <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">From the time when I was around 11 or 12, I remember grandpa
cooking this Khichree for lunch. This was his once a week affair and I loved
the khichree he cooked for us. When I began experimenting in the kitchen, at
the age of 13, I learnt to cook this. Those were simple times and food cooked
at home was basic but cooked with so much love. Gramps would merely add rice, masalas,
and potatoes. Over the years I began adding a few extra ingredients and as of
now, this is how I make it. This recipe is, of course, <span style="mso-spacerun: yes;"> </span>dedicated to “Gramps”; forever, my partner in
crime. </span><span lang="EN-GB" style="font-family: "segoe ui emoji" , sans-serif; font-size: 12.0pt;">❤</span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">️ Oh yes, we'd gang up
and were never up to any good. *evil grin*</span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b>Ingredients:</b><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1¾ cups basmati rice <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">4 medium potatoes, cut into large 1 - 1½ inch cubes<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">2 large carrots, cut into large cubes<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">200 grams peas (I used a packet of frozen peas)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-spacerun: yes;"> </span>2 onions, cut
to a small dice<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">2 chilies, cut fine<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">4-5 tablespoons clarified butter<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 tablespoon ginger-garlic paste<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 heaped teaspoon cumin seeds<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">2 heaped teaspoons red chili powder (I use MDH Deghi
Mirch Powder)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 teaspoon Parsi Sambhar Masala (optional but would be
great if you can procure it)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 teaspoon turmeric powder<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 teaspoon coriander-cumin powder<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">½ teaspoon garam masala<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">2 chicken (or beef) stock cubes, crumbled<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Salt to taste<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">3¾ - 4 cups water<br /><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b>Method:</b><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Heat
ghee in a pressure cooker. Add cumin seeds and allow to splutter.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add
onions and green chilies and sauté until the onions turn soft and pink and lose
their sharpness. <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgfgrQsAMMkuB3vip4Gryu1IEyRZRiRnqzMif0JZY3y62W0bskylNcCqlFXO8QKGmek6hV-I1uPAbTirTg_V0rbjvmnshTFmIxMSGmcq1WbmSjJWmhaF3gy3RGY6QsWBszsuac5u44hM7/s1600/edit20200708_110426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1313" data-original-width="1600" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgfgrQsAMMkuB3vip4Gryu1IEyRZRiRnqzMif0JZY3y62W0bskylNcCqlFXO8QKGmek6hV-I1uPAbTirTg_V0rbjvmnshTFmIxMSGmcq1WbmSjJWmhaF3gy3RGY6QsWBszsuac5u44hM7/s640/edit20200708_110426.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add
ginger-garlic paste and sauté it well.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add
chili powder, turmeric powder, Parsi Sambhar Masala, coriander-cumin powder,
garam masala, stock cubes and salt. Sauté well but carefully until masalas lose
their rawness. Do not allow the spices to burn.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQ8jgQPjmUZ4Mj-F2y4u8OoSINJmExJCJOX5dE4l_5aOyUvA_U5tTCgIjt_cNmTm5KpzbAB5kk7ZnSwmMEpYudfOnydA9am0rAnSyiYiiTlXNqBIytIpvrBjVtCs64wAf-Qj7ikbCh7o2/s1600/edit20200708_111134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1404" data-original-width="1600" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQ8jgQPjmUZ4Mj-F2y4u8OoSINJmExJCJOX5dE4l_5aOyUvA_U5tTCgIjt_cNmTm5KpzbAB5kk7ZnSwmMEpYudfOnydA9am0rAnSyiYiiTlXNqBIytIpvrBjVtCs64wAf-Qj7ikbCh7o2/s640/edit20200708_111134.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add
the rice, potatoes, carrots, peas and give the ingredients a mix.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add
3¾ to 4 cups water and pressure cook for 2 whistles.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">After
two whistles, lower heat, cook for 2 more minutes and then shut off the stove.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Allow
the cooker to cool down and release pressure by itself. Open the cooker when
cool, empty the khichree into a serving bowl and serve with accompaniments like
mango pickle, prawn pickle, chundo and papads. </span><span style="font-family: "segoe ui emoji" , sans-serif; font-size: 12.0pt;">😉<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ass3l3Xs52yhozN2PYKG3BBtcK9I5QEf_IxE6FvMZ4LquQ-uwqZA-BWoaua_QrU9BH15ivdcOQBKDplCegqxZF11PJAIbWBgBvNXs9SQi_735Zegl70WyMvuNurf67SxVIR_s6Hgr64P/s1600/edit20200708_121911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ass3l3Xs52yhozN2PYKG3BBtcK9I5QEf_IxE6FvMZ4LquQ-uwqZA-BWoaua_QrU9BH15ivdcOQBKDplCegqxZF11PJAIbWBgBvNXs9SQi_735Zegl70WyMvuNurf67SxVIR_s6Hgr64P/s640/edit20200708_121911.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">
<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b>Chef Notes:</b><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Khichdee
or khichree, they’re both the same. Most Parsi’s pronounce it as Khichree. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Use
any rice you are comfortable using. You don’t compulsorily have to use basmati.
Usually, for other Khichree’s I use Indrayani rice, but I stick to Basmati when
I cook this particular khichree. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">You
can use clarified butter or oil or a combination of the two but, of course,
ghee goes best with Khichree. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">If
you are a vegetarian, do use vegetarian stock cubes. It does impart a lovely
flavour to the rice.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">IMPORTANT:
</span></b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Stock cubes are always salty so please add salt with
utmost caution or you’ll be left holding a salty Khichree. I truly cannot
stress this point enough.<b><o:p></o:p></b></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">If
you don’t want the khichree too soft, I’d suggest you use 3¾ cups of water. If
you prefer the khichree soft go ahead and add 4 cups. Also, do remember this is
a <b>Khichree</b>, it’s not a pulao so the the rice need not be separate.
Khichdee rice is always a tad soft.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">There are times when I add a cinnamon stick, a few
black peppercorns, a cardamom and 3-4 cloves when I fry the onions. You could
do that too. </span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add or subtract veggies as you please. This is one adjusting
baby (read: Khichree). It will not judge you for going berserk on it. </span><span style="font-family: "segoe ui emoji" , sans-serif; font-size: 12.0pt;">😉</span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">
</span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Ensure you cut the veggies into <b>large cubes</b> as
this khichree is pressure cooked. You don’t want the veggies turning to mush
and that is precisely what’ll happen if you chop them small. </span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">You may share the direct blog-link of the recipe/s but
do NOT publish my recipes, and/or my photographs, on any blogsite or website
without my explicit consent or attempt to pass off my recipe/s as your own. You
will be held accountable for plagiarism.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzuiiTxppA-SGqfu2N0UfwDVPX-vqT_2Sx3aHKWLsKAVLCKWqbwUq3oREq7iOaEGagAa8Ma5FBIkltr46xZz7M1zxxilXYFT7cvGrrQw6-ncU091wyI0uwSbDJcFmnIkXpOJlz2exSi32/s1600/edit20200708_121921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzuiiTxppA-SGqfu2N0UfwDVPX-vqT_2Sx3aHKWLsKAVLCKWqbwUq3oREq7iOaEGagAa8Ma5FBIkltr46xZz7M1zxxilXYFT7cvGrrQw6-ncU091wyI0uwSbDJcFmnIkXpOJlz2exSi32/s640/edit20200708_121921.jpg" width="640" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-6939185744420083172020-08-03T18:33:00.000+05:302020-08-03T18:37:21.678+05:30Green Chutney – The Versatile Coconut-Cilantro-Mint Combination!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Yes, occasionally, I go back to posting basic recipes for
people who are newbies in the kitchen. This is one such recipe. This green
chutney works beautifully for sandwiches, for Parsi delicacies like Patra ni
Machhi and Patra ni Kolmi and yes, you can also use it as a marinade-gravy base for meats.
I usually make a 2-bottle batch and use it as and when I need it. It keeps
beautifully in the fridge for a week to ten days and because of the added
acidity, the colour remains a beautiful green. Go on, give it a try. </span><span lang="EN-GB" style="font-family: "segoe ui emoji" , sans-serif; font-size: 12.0pt;">😊</span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"> <o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b>Ingredients:</b><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 whole (medium-sized) fresh coconut, break, remove from
shell and cut into slivers<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 cup <b>(tightly filled)</b> coriander leaves, washed<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 cup <b>(tightly filled)</b> mint leaves, washed<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 teaspoon cumin seeds<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">15 - 18 <b>large</b> cloves of garlic, peeled and washed (increase
the quantity if the garlic cloves are small)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">12 to 14 green chilies, break into 1-inch pieces<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Juice of 2 to 3 limes, to taste <o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Salt, to taste<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Sugar, to taste<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fp-QvuVOiBOuaDCz5cfbiYBmCtk370fjNHUTlBXQkmPDojcj62sCS86SzWlepXsxzn8IzX3GaGtmf0eoPpSs7hI-KJp40ggFYZNse0OO9zhrW0Ky2G04QCmrzb2Vpnxh3OwG8LxE5Xq2/s1600/edit20200121_152354.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1312" data-original-width="1600" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fp-QvuVOiBOuaDCz5cfbiYBmCtk370fjNHUTlBXQkmPDojcj62sCS86SzWlepXsxzn8IzX3GaGtmf0eoPpSs7hI-KJp40ggFYZNse0OO9zhrW0Ky2G04QCmrzb2Vpnxh3OwG8LxE5Xq2/s640/edit20200121_152354.jpg" width="640" /></a><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b>Method:</b><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Combine coconut sliver, coriander leaves, mint
leaves, green chilies, garlic cloves and cumin seeds, juice of 1 or 1½ limes
(only), salt and sugar in a grinder. Add quarter cup water and give it a good whiz.
Grind the chutney to a smooth thick consistency.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2eNCc2_EziL4vaQIBKrlKgDucfusbed9CvpW-1ZR27Gw206ZHPoSDkdMyfIew12ybnZRIXExmA9rKV2D7TW_Nb-4MXo-PUT71NPPN-TeAGZuwnMTIDnGvaRhCsDV5cEI9cdA8bW7kTWa/s1600/edit20200121_150456.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1600" data-original-width="735" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2eNCc2_EziL4vaQIBKrlKgDucfusbed9CvpW-1ZR27Gw206ZHPoSDkdMyfIew12ybnZRIXExmA9rKV2D7TW_Nb-4MXo-PUT71NPPN-TeAGZuwnMTIDnGvaRhCsDV5cEI9cdA8bW7kTWa/s640/edit20200121_150456.jpg" width="292" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Open the grinder to check the consistency of
the chutney, add more water <b>only if needed</b> and give it yet another whiz.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Check seasoning and acidity levels and adjust lime
juice, salt, and sugar as/if needed. If added, give the chutney one more whiz
to ensure the added ingredients are well incorporated into the chutney.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Remove the chutney into clean, sterilized,
airtight bottles or any airtight fridge container. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhfdgM1GX9LwS_5XZ6B7gb8cZZIV3_3ZBRvpq9m1rHQsVMVyDXhQoCYFkmeHKiDupHG26JNeYZHw_f1duw54H9L1kDPNqspDuMjSuwVFLfvjrnpENcvgjgoDU8nBR19TOlr7PSN-x1wIL/s1600/edit20200121_161458.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1224" data-original-width="1600" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhfdgM1GX9LwS_5XZ6B7gb8cZZIV3_3ZBRvpq9m1rHQsVMVyDXhQoCYFkmeHKiDupHG26JNeYZHw_f1duw54H9L1kDPNqspDuMjSuwVFLfvjrnpENcvgjgoDU8nBR19TOlr7PSN-x1wIL/s640/edit20200121_161458.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Allow the chutney to cool to room temperature;
do not put it in the fridge until cool. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhe_aKEpwgYhXqC-tmcW28IcYLEOMZud-xK0E4ecwrj02w_vLmsvfFAwt_GR033XwiYVhLncPnwjbgOZ7LKcOoTX9_9jhPpuTzNABreKHsSdrqq1q4bXmf9fRu4vE3mKZiWGdxAyU5wE9b/s1600/edit20200121_172545.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1363" data-original-width="1600" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhe_aKEpwgYhXqC-tmcW28IcYLEOMZud-xK0E4ecwrj02w_vLmsvfFAwt_GR033XwiYVhLncPnwjbgOZ7LKcOoTX9_9jhPpuTzNABreKHsSdrqq1q4bXmf9fRu4vE3mKZiWGdxAyU5wE9b/s640/edit20200121_172545.jpg" width="640" /></a><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b>Chef Notes:</b><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">The quantity of lime juice, salt and sugar
depends entirely on your palate. I do suggest you add these three ingredients a
little at a time and keeping adding more, as needed. The thing to <b>always</b>
<b>remember</b> when cooking anything is, you can always add more as needed,
but once added, reducing the excess is difficult and, in some instances,
impossible. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">I used 12 to 14 medium sized dark green
chilies, the ones that are quite high on the heat quotient. If you choose to use
the long, light green, not-so-spicy variety, please adjust the quantity
according. Here too, the same rule applies. Add fewer chilies if you are
unsure, taste as you grind, add more as/if needed and give the chutney a good
whiz.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">When raw mangoes are in season feel free to
substitute them in place of lime juice. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">There’s one more use for this versatile baby
(read: chutney). Whisk in some smoothened yogurt to a bowlful of this chutney
as serve it as a dip with tandoori chicken and tikkas. Oh yeah, it works! <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">You may share the direct blog-link of the recipe/s but
do NOT publish my recipes, and/or my photographs, on any blogsite or website
without my explicit consent or attempt to pass off my recipe/s as your own. You
will be held accountable for plagiarism.</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b>Some more photographs: </b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-30435696199876908012020-07-23T23:10:00.000+05:302020-07-23T23:20:29.229+05:30Kheema Patties – Not A Patties More Not A Patties Less – The Kheema Chronicles – 3<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , sans-serif; font-size: 12pt;">This is third part of the ‘Kheema Chronicles’. I’m
guessing, by now, you all get the point that we Parsi’s don’t say Qeema or
Keema, we call it… “Kheema or Kheemo”. That’s right, now you get it! *cheeky
grin*</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I cooked Kheema three ways. The first recipe was Kheema Fry. I then took the Kheema Fry recipe a tad further to make Khatto Mittho Tikho Sali Kheemo; a typical Parsi recipe.</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">This is the third recipe that emerged from the previous
two that I posted. You can cook these patties with leftover Kheema Fry or
Khatto Mittho Tikho Kheemo. </span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">We Parsi’s prefer these babies (read: patties)
with Khatto Mittho Tikho Kheemo. <o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Opt for either of the two varieties of kheema but the <b>important
thing </b>to keep in mind is… the kheema needs to be the <b>well-sautéed, well-fried
kind</b>. Moist kheema will result in shattered patties, when fried.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">The process photographs, at my blog, for all three recipes
(base recipe), will be similar. There will be many extra process photographs
and videos, though, for this recipe.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Instead of using leftover kheema, if you are cooking this
recipe from scratch, to simplify the process, I have edited the quantity of
ingredients and adjusted the proportions, wherein this recipe will give you a
dozen (12) medium sized patties. <o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b>Ingredients for Kheema:</b><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">250 grams lamb kheema (goat or beef mince will also work)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 large onion, finely chopped<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 large clove garlic, chopped fine <o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">¼ inch ginger, chopped fine <o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 green chili, finely chopped<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">¼ teaspoon cumin seeds<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">½ inch cinnamon<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">3 black peppercorns<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 clove<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">¾ tablespoons ginger-garlic paste<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 – 1½ heaped teaspoon red chili powder (I use MDH Deghi
Mirch powder)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">¼ teaspoon turmeric powder<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">¼ teaspoon coriander-cumin powder<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">¼ teaspoon garam masala powder<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">¼ teaspoon black pepper powder<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">½ teaspoon Parsi sambhar masala (optional)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Salt to taste<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 teaspoon sugar, or to taste (optional)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">½ tablespoon cane vinegar, or to taste (optional)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">2 large tomatoes, halve, grate the pulpy side, discard skin<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">½ + ¼ handful coriander leaves, chopped<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">3 - 4 mint leaves, chopped<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">2 - 3 tablespoons oil, or as desired<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b>Method for Kheema:</b><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Wash the kheema in a colander or a sieve. Leave
aside.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLunULp5O836GlbGAlCa_kPTeJWbot1bWVAD8fw1p08WZsNXij4uM4SQ6OZkna3lTxmipxWFKmQR64Lv9z4ph-gTTNr24ohk8cOdNSecvDvJu9DN1Nl7QRHWgrGH5zxYrq_GX0hrv9E-KF/s1600/edit20200701_114037.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLunULp5O836GlbGAlCa_kPTeJWbot1bWVAD8fw1p08WZsNXij4uM4SQ6OZkna3lTxmipxWFKmQR64Lv9z4ph-gTTNr24ohk8cOdNSecvDvJu9DN1Nl7QRHWgrGH5zxYrq_GX0hrv9E-KF/s640/edit20200701_114037.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Heat oil in a wok/kadhai. Add cumin seeds,
cinnamon, black peppercorns, cloves and allow to splutter.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkL7C6L3ziBzp4shsBOK35MQ263-hnU8mdi-Q2xSMVEqx6B9CiOYFlVFsbLRYxDIplGhdoVKSSr9QsR6NU7i4f-8ZiUIBjBngEthG0AgCCFx0WtyXnbsrDQ0d8rEQXbJTxsslv1_dDXWUz/s1600/edit20200701_114111.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkL7C6L3ziBzp4shsBOK35MQ263-hnU8mdi-Q2xSMVEqx6B9CiOYFlVFsbLRYxDIplGhdoVKSSr9QsR6NU7i4f-8ZiUIBjBngEthG0AgCCFx0WtyXnbsrDQ0d8rEQXbJTxsslv1_dDXWUz/s640/edit20200701_114111.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add green chilies, chopped ginger, chopped
garlic and sauté for a few seconds. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpC6MSF9GCAbuj_nM-jwWoa_BkR3ZVRJkUj4sfFwTQ0pe2swoAEjuzLF1OgqFdOMwOTc7v2uaR1huhhyphenhyphenUSGCswQ4CMHSgagTF65x-lEmTVMZyXCLfSD2yFK97A6MHdg91wkFnglTH4lgeK/s1600/edit20200701_114228.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1271" data-original-width="1600" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpC6MSF9GCAbuj_nM-jwWoa_BkR3ZVRJkUj4sfFwTQ0pe2swoAEjuzLF1OgqFdOMwOTc7v2uaR1huhhyphenhyphenUSGCswQ4CMHSgagTF65x-lEmTVMZyXCLfSD2yFK97A6MHdg91wkFnglTH4lgeK/s640/edit20200701_114228.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add onions and continue frying until the onions
turn golden brown. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62Kr6GdrE1SqbwEZ4FXiecWvPMfroC0Sxbi7-XzguePUk2CxcQ8DlSshidDT92lXo_pF0VYE3Ld1ZPcO2ZDyu3TxmpKFSQ2ZXr1cEzHdAsB-jNlNdIt5nMcIsyAMYPhzaqO223wkhd8iA/s1600/edit20200701_120037.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1160" data-original-width="1600" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62Kr6GdrE1SqbwEZ4FXiecWvPMfroC0Sxbi7-XzguePUk2CxcQ8DlSshidDT92lXo_pF0VYE3Ld1ZPcO2ZDyu3TxmpKFSQ2ZXr1cEzHdAsB-jNlNdIt5nMcIsyAMYPhzaqO223wkhd8iA/s640/edit20200701_120037.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add ginger-garlic paste, red chili powder,
turmeric powder, coriander-cumin powder, garam masala powder, pepper powder,
Parsi sambhar masala, half a teaspoon salt and sauté for a few seconds to roast
the masala well (do not allow the spices to burn).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtErtHLYqMCPG65TwOCVVd_5DBbqGrPW8FYBiilhiQ67OHoTWOVeith_n3VUTu2oLDwMQozLcYHxUZKjbWBtfVQR1r-3DbS4Yp_Fc0G6pwDK9rsIJrGTmLfs22jMHYqR8Rc6LEQXKTCocS/s1600/edit20200701_120211.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1247" data-original-width="1600" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtErtHLYqMCPG65TwOCVVd_5DBbqGrPW8FYBiilhiQ67OHoTWOVeith_n3VUTu2oLDwMQozLcYHxUZKjbWBtfVQR1r-3DbS4Yp_Fc0G6pwDK9rsIJrGTmLfs22jMHYqR8Rc6LEQXKTCocS/s640/edit20200701_120211.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add the grated tomatoes and mix them well with
the spice mixture.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8aF2SYTacRtwjO8-8tQhw9OTv4Kni054XOj4oSMANjk_649KFC91WQPCu5kT4SaYeU5FCt0kCS9HWJv-UQODcQsYQxygvvIfUf8VUOVaXbuYRXLFf_a2ySHUIGnLSjMnr5z-OaeBYpEd/s1600/edit20200701_120409.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8aF2SYTacRtwjO8-8tQhw9OTv4Kni054XOj4oSMANjk_649KFC91WQPCu5kT4SaYeU5FCt0kCS9HWJv-UQODcQsYQxygvvIfUf8VUOVaXbuYRXLFf_a2ySHUIGnLSjMnr5z-OaeBYpEd/s640/edit20200701_120409.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Allow the tomatoes to cook until it is rid of
the raw tomato smell and oil separates.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHryaMn2RlOYSB5a30I3jpd_1Jt0bGx9HfOL9ztTuezYVbYO-gwjPbwz5EWogFT2c40o7nsomGQav72YGom5gvvstxARTTgoWoHsRb34zf-Yx_lHxIgAMnyeJXvGe8kqV7iF7lTu6CglBz/s1600/edit20200701_120455.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1209" data-original-width="1600" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHryaMn2RlOYSB5a30I3jpd_1Jt0bGx9HfOL9ztTuezYVbYO-gwjPbwz5EWogFT2c40o7nsomGQav72YGom5gvvstxARTTgoWoHsRb34zf-Yx_lHxIgAMnyeJXvGe8kqV7iF7lTu6CglBz/s640/edit20200701_120455.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add the first ½ handful of chopped coriander
leaves and the mint leaves. Sauté for few seconds.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjoQseADP86nJhzrKPVPQE97tx-2YnDdu0iPAWBBicii8sQ_68qloLMhvAz3_syYiNj-QCDi_7s0EC2E7vErwlpF4VJ8riH_9xuCVVz5ug4P-odYGs-FEXkuG0egyURFOSSKeuUvp3zB-T/s1600/edit20200701_121257.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1359" data-original-width="1600" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjoQseADP86nJhzrKPVPQE97tx-2YnDdu0iPAWBBicii8sQ_68qloLMhvAz3_syYiNj-QCDi_7s0EC2E7vErwlpF4VJ8riH_9xuCVVz5ug4P-odYGs-FEXkuG0egyURFOSSKeuUvp3zB-T/s640/edit20200701_121257.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add the washed kheema and mix well into the
spicy tomato mix. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDS6_NV_IOq4gK_Ml0ITPD2CvFlvayRPBDtYYERTjbVNi6MSYGSsR-te8mTy3qG0OZpc9iJVcZjCHghvpdRsQZXynLElFrSmP_vmwnf7Dx-nSu8FJCf2OnZFT5kOf0ZZTRxby2px-dzfn/s1600/edit20200701_123346.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDS6_NV_IOq4gK_Ml0ITPD2CvFlvayRPBDtYYERTjbVNi6MSYGSsR-te8mTy3qG0OZpc9iJVcZjCHghvpdRsQZXynLElFrSmP_vmwnf7Dx-nSu8FJCf2OnZFT5kOf0ZZTRxby2px-dzfn/s640/edit20200701_123346.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Keep sautéing the kheema until all of it is
nicely blended with the masala and the raw kheema loses it lumpy texture. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNJNDul4WFfVVla58xLztuXcuIUVs0KXoFJwLbnx2l2qnqXy-FPrUUHL5tOU5ouBd_Yl4GyrOCTCKjejUN1LqlEiVA2pQ-n6_q_Y39FLeTl-6oWaz1Ri2vynazL-axCljT1-j2MDbPVqr/s1600/edit20200701_131115.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1369" data-original-width="1600" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNJNDul4WFfVVla58xLztuXcuIUVs0KXoFJwLbnx2l2qnqXy-FPrUUHL5tOU5ouBd_Yl4GyrOCTCKjejUN1LqlEiVA2pQ-n6_q_Y39FLeTl-6oWaz1Ri2vynazL-axCljT1-j2MDbPVqr/s640/edit20200701_131115.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add half a cup of water, lower the flame, cover
the wok-kadhai and continue cooking.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">12.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Check to see if the kheema is cooked, and if
done, continue cooking (uncovered) to dry up the left-over water content in the
kheema. <br /><br /><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/jWjxDahrTGU/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/jWjxDahrTGU?feature=player_embedded" width="320"></iframe><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">13.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Check seasoning (salt). <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">14.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add sugar and cane vinegar (if using). Give it a good stir
and allow to cook for a minute. Check the balance of flavours and adjust sugar
and vinegar, as suits your palate. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">15.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Continue cooking the kheema for a minute more. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">16.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add in the second handful of chopped coriander
leaves and stir fry the kheema until there is absolutely no water content in
it. A fried, no-moisture kheema is the texture you are aiming for. <br /><br /><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/Ga6NHFLSaxw/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/Ga6NHFLSaxw?feature=player_embedded" width="320"></iframe><br /><br /><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">17.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Once the texture is attained, remove kheema
into a bowl, cool and put it in the fridge for an hour (or two). By the way,
this quantity will give you around 300-310 grams of cooked kheema.</span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b>Ingredients for Mash Potatoes:</b><o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">12 medium sized potatoes <o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Salt, to season the mash potatoes<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Black pepper powder, to season the mash potatoes<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b>Method for Mash Potatoes:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Boil the potatoes in a pressure cooker for 2
whistles (or 3 whistles, max).<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Allow the steam to release by itself, open the
cooker, remove the potatoes.<br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Peel the potatoes and immediately use a ricer
or a potato masher to mash each potato while it is piping hot. Continue the
peeling, mashing process until all the potatoes are mashed to a smooth texture.
Please ensure there are <b>no lumps</b>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfBowh0gK4nOyWD0DyucA0Z9G7Twn4We4fgPmWql6JzcOs2lDp4YVvxLfFah6Ht1vPno8ZPBL0jut_UTvNXyrzyfsj8VR8c2XD_Bu3I0Gpea3kfpUHNZT_Gz_petblEOMTFcqmvrfHBxw/s1600/edit20200709_121357.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1247" data-original-width="1600" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfBowh0gK4nOyWD0DyucA0Z9G7Twn4We4fgPmWql6JzcOs2lDp4YVvxLfFah6Ht1vPno8ZPBL0jut_UTvNXyrzyfsj8VR8c2XD_Bu3I0Gpea3kfpUHNZT_Gz_petblEOMTFcqmvrfHBxw/s640/edit20200709_121357.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Season with salt and pepper to taste.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l2 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><b><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">COVER</span></b><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"> with a cloth and leave
aside until needed.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<b><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Ingredients to ‘build’ the Patties:</span><span style="font-family: "arial" , sans-serif; font-size: 12pt;"> </span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Mash potatoes, divide into 24 portions (will make 12
patties)</span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Cooked Kheema, divide into 12 portions (approximately 25
grams each)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">3 - 4 tablespoons oil, to grease your hands when preparing
the patties<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 cup fine semolina (barik rawa/suji)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">3 eggs, <b>SEASONED</b> and beaten to a light froth<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Oil, to fry the patties<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBPu5CnUnJAmZo94BSjdV_st-eVU_LJWwzc90XHs0Z2JdD2WhGAjPX_f5lGwv0u5n16233PiPN6ne761hSiuUpPf_RMnRYG_liLcAF-rZ67QrVyR3hUCxWDIagiSWR5Kr5ny6mZcDqA9k7/s1600/edit20200709_122812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBPu5CnUnJAmZo94BSjdV_st-eVU_LJWwzc90XHs0Z2JdD2WhGAjPX_f5lGwv0u5n16233PiPN6ne761hSiuUpPf_RMnRYG_liLcAF-rZ67QrVyR3hUCxWDIagiSWR5Kr5ny6mZcDqA9k7/s640/edit20200709_122812.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b>Method:</b><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Lightly dust a <b>LARGE</b> thali (or plate) with 1 to 1½
tablespoons semolina.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIKB3SjM-TBEd8MxDXMeqyu4cqgDpua_hJ60K_7GkdQLvxzGfcczjcwhmPS6vQ_OA-jhufbYy0IbvlBUL8o1Erf5ciQZF12JPxMIWSbkkSVRi8WfJSYA54URMhd7TjnE1Zj_HG4GqW6v9/s1600/edit20200709_121431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIKB3SjM-TBEd8MxDXMeqyu4cqgDpua_hJ60K_7GkdQLvxzGfcczjcwhmPS6vQ_OA-jhufbYy0IbvlBUL8o1Erf5ciQZF12JPxMIWSbkkSVRi8WfJSYA54URMhd7TjnE1Zj_HG4GqW6v9/s640/edit20200709_121431.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /></span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">In another smaller plate add the rest of the semolina.
<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCN0ZVFedJ9SbVxji4OMtWCCKkcWOm8-vWxDkfVKHDaDcyfyHHdmt5oB0RDjPX5qkUPGJdUtVHNJOf7Zr335L84T6LLCOtz5ssmxyZcuRGobbLoggCDL0lvN4tv9raSI50qyW5miQLwlaC/s1600/edit20200709_123234_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1208" data-original-width="1600" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCN0ZVFedJ9SbVxji4OMtWCCKkcWOm8-vWxDkfVKHDaDcyfyHHdmt5oB0RDjPX5qkUPGJdUtVHNJOf7Zr335L84T6LLCOtz5ssmxyZcuRGobbLoggCDL0lvN4tv9raSI50qyW5miQLwlaC/s640/edit20200709_123234_001.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /></span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Oil/grease your palms with a bit of oil. <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmNYgnZlB22oglQL-kmtHR3eQmJG9G7cPQOyRS-ko6D4G3miEkbw0wqIpHHp3qBX6oHatU6KS4bDCmaUUwlv31JIae9f0iPJLdMOn8Q23RTfoAup8NYp9OOLcW8KBHwi9SyUTdhejAXjK/s1600/edit20200709_123332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1014" data-original-width="1600" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmNYgnZlB22oglQL-kmtHR3eQmJG9G7cPQOyRS-ko6D4G3miEkbw0wqIpHHp3qBX6oHatU6KS4bDCmaUUwlv31JIae9f0iPJLdMOn8Q23RTfoAup8NYp9OOLcW8KBHwi9SyUTdhejAXjK/s640/edit20200709_123332.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /></span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Take one portion of the potato mash, roll into a
smooth ball, flatten it in the palm of your hand and then shape it into a
shallow scoop.<br /></span><br />
<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqHNy7Rfslq-y8keQMeujySUWRZjR78lo0KzYHKCZO7FMS4TQKHXbERbIgTYYZHc264PNv-j8wNOHfpSFc5157jAZyQCTmOb0gJ3I7DZezSPqY7YsRcyapsGi0EI00M23_cftMPbpUhQC/s1600/edit20200709_123410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1246" data-original-width="1600" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqHNy7Rfslq-y8keQMeujySUWRZjR78lo0KzYHKCZO7FMS4TQKHXbERbIgTYYZHc264PNv-j8wNOHfpSFc5157jAZyQCTmOb0gJ3I7DZezSPqY7YsRcyapsGi0EI00M23_cftMPbpUhQC/s640/edit20200709_123410.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /></span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add one portion of the cooked kheema into the shallow
scoop.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHTQOpwBX3diEaQvesFxnhnSlLcdSO6iHBAYlRHHVqCOUxk8NFRYrVpm5MDLThgQS2vhxVHXySVvSjjk4Z2e1FXkSQd5K7PMGrg3BO7g1pXBWk_Aig4kdXcRYCA_oN6TGlV8hMq0q9jex/s1600/edit20200709_123438.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1264" data-original-width="1600" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHTQOpwBX3diEaQvesFxnhnSlLcdSO6iHBAYlRHHVqCOUxk8NFRYrVpm5MDLThgQS2vhxVHXySVvSjjk4Z2e1FXkSQd5K7PMGrg3BO7g1pXBWk_Aig4kdXcRYCA_oN6TGlV8hMq0q9jex/s640/edit20200709_123438.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /></span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">With the other hand take another portion of potato,
gently flatten it in the platter itself. Pick it up and carefully place it over
the kheema-potato in your hand and gently pinch the edges of the potatoes so as
to <b>ENCASE</b> the kheema within.<br /> <br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8IMGVYzUt3gOw_d72O4KCmAQQmM7Xj7iEEqCrXcz7eJF-L35IcAw2HpGKch4RBhnhsF6lN-u5eZ2gu3E5UdrH0ia2Ndx9z9vyF9cjhZ9SMdvTJi-hs-oKzzJ4MGsK5qD5X0TjjpnXAm3/s1600/edit20200709_123450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1350" data-original-width="1600" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8IMGVYzUt3gOw_d72O4KCmAQQmM7Xj7iEEqCrXcz7eJF-L35IcAw2HpGKch4RBhnhsF6lN-u5eZ2gu3E5UdrH0ia2Ndx9z9vyF9cjhZ9SMdvTJi-hs-oKzzJ4MGsK5qD5X0TjjpnXAm3/s640/edit20200709_123450.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /></span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Once the sides are sealed, gently smoothen out any
cracks (if any) that have formed on the patties. (<b>IMPORTANT:</b> Smoothen
out the cracks carefully and really well as that will ensure the patties do not
break when you fry them – not a very good video but <b>VIDEO ATTACHED</b>,
nevertheless)<br /><br /></span><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/QE-RlsxB4kw/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/QE-RlsxB4kw?feature=player_embedded" width="320"></iframe><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /></span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Carefully place the pattie in the plate of semolina. <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zSXe0rbojd7tLZBABAbEZgF57uUvw1Ad5OnqLqLp8ySHHsrlzuxKgHS-8pRitPKg6AOdHIr5dolVGPDpbEx-s1qtqYskpRz99CyXfE9eP1uBm1nfR50G5eww8MHLRx151SDTbopwoH77/s1600/edit20200709_123629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zSXe0rbojd7tLZBABAbEZgF57uUvw1Ad5OnqLqLp8ySHHsrlzuxKgHS-8pRitPKg6AOdHIr5dolVGPDpbEx-s1qtqYskpRz99CyXfE9eP1uBm1nfR50G5eww8MHLRx151SDTbopwoH77/s640/edit20200709_123629.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /></span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Sprinkle the semolina all over the pattie. Ensure the
pattie is lightly but well covered with semolina.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJV5iEF4jaDisjVvnPtQmfGKxRHaGciwLR1rF0WUsi7iMRMWhUwc0-iSNF9a28kXNg28fqG0_mULjaUyhUrufUx8c3L2trn96co9iXFyHjCM6hRGYs7bj4-Jz1hdJ0p7zD4goRy6Wg4Yxl/s1600/edit20200709_123655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1325" data-original-width="1600" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJV5iEF4jaDisjVvnPtQmfGKxRHaGciwLR1rF0WUsi7iMRMWhUwc0-iSNF9a28kXNg28fqG0_mULjaUyhUrufUx8c3L2trn96co9iXFyHjCM6hRGYs7bj4-Jz1hdJ0p7zD4goRy6Wg4Yxl/s640/edit20200709_123655.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /></span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Place the prepped semolina-coated pattie onto the
large thali/plate that has a light dusting of semolina. (<b>Note:</b> We have lightly
dusted this thali with semolina to ensure the prepped patties do not stick to
the thali)<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytLQFIih-5DTEbtJ4CpHvEEn2hTlwZdura8d3nmHI9EiD5yoT7emGA8CZQva8hK1B7DA_7ak8LMhPFINyE8RVWUIGvM52G94q-6TYvw1LIzKN-o5SvYgPfoU6lUWX5bmQFO80XfXxg7QQ/s1600/edit20200709_131101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1434" data-original-width="1600" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytLQFIih-5DTEbtJ4CpHvEEn2hTlwZdura8d3nmHI9EiD5yoT7emGA8CZQva8hK1B7DA_7ak8LMhPFINyE8RVWUIGvM52G94q-6TYvw1LIzKN-o5SvYgPfoU6lUWX5bmQFO80XfXxg7QQ/s640/edit20200709_131101.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /></span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Follow point number 3 to 9 and repeat the pattie
making process for the remaining 11 patties.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6oSYOBQ-tsEwokqNdVJPecLxhZI3k-kWrJir8q5dsw9DhU_agorqvdEg8lnkoMVMnc-_RuKSRIXKfV1k-TF-RY9tc8qqfeqIj3U_nDIjEkrsbFgSdREJmukXLtg4G9BG0SlobuwNATWC/s1600/edit20200709_131031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1433" data-original-width="1600" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6oSYOBQ-tsEwokqNdVJPecLxhZI3k-kWrJir8q5dsw9DhU_agorqvdEg8lnkoMVMnc-_RuKSRIXKfV1k-TF-RY9tc8qqfeqIj3U_nDIjEkrsbFgSdREJmukXLtg4G9BG0SlobuwNATWC/s640/edit20200709_131031.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /></span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">12.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Heat a good quantity of oil in a non-stick pan. (good
quantity and yet not as much as you would use to deep fry – these patties are <b>NOT</b>
deep fried).<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCkBv_UYWS1csIUNOv16nAbkjNUBG05SnQSlk1urg7sCqmrR48yBftLmZ01Bg6gh6ao4m6n0gfkDldd7VrVQsjBNQh_RZE93K461OLd_hr4cQ8-USvq0DVyfGdVoLLzjEzhf3HkNUYaRt/s1600/edit20200709_131802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1270" data-original-width="1600" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCkBv_UYWS1csIUNOv16nAbkjNUBG05SnQSlk1urg7sCqmrR48yBftLmZ01Bg6gh6ao4m6n0gfkDldd7VrVQsjBNQh_RZE93K461OLd_hr4cQ8-USvq0DVyfGdVoLLzjEzhf3HkNUYaRt/s640/edit20200709_131802.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /></span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">13.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Take a prepped pattie, dip it in the beaten egg (egg
wash).<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPRK0SpHaYR4_8kjiiNce_9W3-EzfiZur25Ojs-g9_XzWT4sDfBLHovzGYDzingL8GsLWngG-pbr8EAL6tEvFcYS-Pys90fQctuy3UCtNypf-rlDZ68RX1wlCBN_PtTKicIqzGwjDj7eo/s1600/edit20200709_132039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPRK0SpHaYR4_8kjiiNce_9W3-EzfiZur25Ojs-g9_XzWT4sDfBLHovzGYDzingL8GsLWngG-pbr8EAL6tEvFcYS-Pys90fQctuy3UCtNypf-rlDZ68RX1wlCBN_PtTKicIqzGwjDj7eo/s640/edit20200709_132039.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /></span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">14.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Place it in the hot oil to fry. Repeat with as many
patties as you can comfortably fit into the frying pan.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgBlBIzIKtmqkNTFkmpmIPZYKYMImlOrdSht6JPyoZbye6F5dBGwXy8SXjeAZz1l5vUItxdjfLKRaHRi7kPhcjMLDoCH8mA4kNubTlgAsqiSWc-Tm49zhnPICvx31e191L4l9T-KI6_yn/s1600/edit20200709_132223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1240" data-original-width="1600" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgBlBIzIKtmqkNTFkmpmIPZYKYMImlOrdSht6JPyoZbye6F5dBGwXy8SXjeAZz1l5vUItxdjfLKRaHRi7kPhcjMLDoCH8mA4kNubTlgAsqiSWc-Tm49zhnPICvx31e191L4l9T-KI6_yn/s640/edit20200709_132223.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /><br /></span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">15.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Fry the pattie</span><span style="font-family: "arial" , sans-serif; font-size: 12pt; text-indent: -0.25in;">s on one side until golden.</span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">16.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Flip the patties and fry the other side to a golden,
as well. </span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">17.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Remove the patties when done and drain on paper
towels. </span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">18.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Repeat the ‘egg-wash and fry’ process until all the
patties are done.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8RP_Nef4dQFTKk3wAbBW4DcNq7sdHRO1djkpn8j3pQ_k0PaJJh3CUT35JM5YAd6oTpZU8o-uJt_kRje-Re00_lQuA2KTOOg3rz5aA1CKXANoXOxqhRXwALjynRNPVrEg1hUUvencMQkF/s1600/edit20200709_140135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1126" data-original-width="1600" height="449" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8RP_Nef4dQFTKk3wAbBW4DcNq7sdHRO1djkpn8j3pQ_k0PaJJh3CUT35JM5YAd6oTpZU8o-uJt_kRje-Re00_lQuA2KTOOg3rz5aA1CKXANoXOxqhRXwALjynRNPVrEg1hUUvencMQkF/s640/edit20200709_140135.jpg" width="640" /></a><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br style="mso-special-character: line-break;" />
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--></span><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b>Chef Notes:</b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">All caps are for emphasis. I do not pen to
offend. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Please fish out as much of the whole garam
masala as you can before you begin making the patties. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">In case you don’t have Parsi sambhar masala in
your pantry, you may increase the chili powder a wee bit. Parsi Sambhar masala
is available online (Mangal Masalas) and this masala and many others are also
couriered, pan India, by Katy Messman. The homemade ones by Katy are, of
course, way better. I have them couriered to Pune all the way from Surat. Been
doing so for years.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Ideally, I make this kheema a day ahead and
store it in the fridge. I remove the kheema from the fridge an hour before
making the patties. You can also store this kheema in the fridge for 3 to 4
days. As it has no moisture in it, it keeps very nicely. I made these patties
from a day old, cooked kheema that I had stored overnight, in the fridge.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">If you do not wish to grate the tomatoes,
chopping them will work too. The same technique applies, though, cook until the
tomatoes are mushy and don’t give off the raw smell and until oil separates. I
would <b>NOT RECOMMEND</b> pureeing them in a mixer.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">The final
consistency/texture of the kheema is a glistening, moisture-free version.</span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">The sugar
and cane vinegar are optional. We Parsi’s prefer the kheema sweet, sour, and
spicy. If you aren’t fond of the sweet and sour flavours, give these two
ingredients a miss. </span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Cane
vinegar can be substituted with white or brown vinegar. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">When (and
if) you add the sugar and vinegar, I suggest you add a little at a time. Add,
cook for a few seconds to allow the flavours to meld, taste, adjust. </span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Ideally you
will require 12 medium sized potatoes, but I would advise you boil 13, just in
case a boiled potato turns out to be rotten from within. If they all turn out
fine, sprinkle salt, pepper, and a pat of butter on the extra potato and chomp
on it. Tastes lovely! </span><span lang="EN-GB" style="font-family: "segoe ui emoji" , sans-serif; font-size: 12.0pt;">😉</span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Mash each
potato as soon as you peel it, while it is <b>HOT</b>. Potatoes mash way
quicker and smoother when hot. </span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">12.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">There
is yet another way to encase the kheema, but this is a simpler version. Using a
large portion of potatoes and encasing the kheema by molding the potato mash
around it is difficult for newbies who’ve never made patties. It was for this
reason that I opted for this method.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">13.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Once
you divide the mash potato into equal portions (use an ice cream scooper -you will get equal sized patties - secret's out! </span><span style="font-family: "segoe ui emoji" , sans-serif; font-size: 16px;">😉</span><span style="font-family: "arial" , sans-serif; font-size: 12pt; text-indent: -0.25in;">) please work quickly to make the
patties or keep the scoops of potatoes covered to ensure they do not go dry.
Moulding them will get a tad difficult if the potato portions dry out.</span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="mso-list: Ignore;">14.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "arial" , sans-serif; font-size: 12.0pt;">You </span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">may
share the direct blog-link of the recipe/s but do NOT publish my recipes,
and/or my photographs, on any blogsite or website without my explicit consent
or attempt to pass off my recipe/s as your own. You will be held accountable
for plagiarism.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><br /></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b>Some more photographs:</b></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b><br /></b></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gt-HxF2rBAxdwZtqM12IfUT1rdesF41t9arkChJMhD6T6T84E_ll8YSA-JqIIyp8Uz9Q8JxQ5zxQPud43RjjV7Gd8e15sn4oKi-GfryX-HCuT63Mm3enVA7XkmmIXfmSNdA5P5uA-cu9/s1600/edit20200701_134101.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1423" data-original-width="1600" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gt-HxF2rBAxdwZtqM12IfUT1rdesF41t9arkChJMhD6T6T84E_ll8YSA-JqIIyp8Uz9Q8JxQ5zxQPud43RjjV7Gd8e15sn4oKi-GfryX-HCuT63Mm3enVA7XkmmIXfmSNdA5P5uA-cu9/s640/edit20200701_134101.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry Sauteed - Fried Kheema, straight off the stove and into this container</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifQ7MAa90ragB3RpS7SvHBRkP-tf-rhZGiM27-78yhsPK8IoP3PhghQS1fCFYpzVbRsa223YxuQU2ec0B3MRZINdEdkpKXCx-zvdatgIoP99okNMpgvRV4Ntar2BUcN88NZ8KmeLJbD1t/s1600/edit20200709_121348.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1279" data-original-width="1600" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifQ7MAa90ragB3RpS7SvHBRkP-tf-rhZGiM27-78yhsPK8IoP3PhghQS1fCFYpzVbRsa223YxuQU2ec0B3MRZINdEdkpKXCx-zvdatgIoP99okNMpgvRV4Ntar2BUcN88NZ8KmeLJbD1t/s640/edit20200709_121348.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use that scooper for even sized patties</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBquvIme0AxaBHdacaOYRS5qP2-EpOlbH5meeZfBnDUtlWE5FjwBELOHpJzGpJuS3oe6eH3068lH_qZVsRhnKclK5gpD7zgMR59L4tijChVQ4JbutZa9zlmyIJ9eoS1EmnJYNBqy4dAVk/s1600/edit20200709_121600.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1436" data-original-width="1600" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBquvIme0AxaBHdacaOYRS5qP2-EpOlbH5meeZfBnDUtlWE5FjwBELOHpJzGpJuS3oe6eH3068lH_qZVsRhnKclK5gpD7zgMR59L4tijChVQ4JbutZa9zlmyIJ9eoS1EmnJYNBqy4dAVk/s640/edit20200709_121600.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oil to grease your hands</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTaYfCWBg5rDdavw9iWPVNAmDqeK_rWlu0OJaqbmD79SrkPC6e9jnjqK2cbGliNjAkZC_NhqgK5rCS74XkJ6EM89ICiKChNK0Vg8ZlVq8GAoD-O1lVkxUQw8iuJfu3pmWNEXsBvGK1wBD4/s1600/edit20200709_122807.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1175" data-original-width="1600" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTaYfCWBg5rDdavw9iWPVNAmDqeK_rWlu0OJaqbmD79SrkPC6e9jnjqK2cbGliNjAkZC_NhqgK5rCS74XkJ6EM89ICiKChNK0Vg8ZlVq8GAoD-O1lVkxUQw8iuJfu3pmWNEXsBvGK1wBD4/s640/edit20200709_122807.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A day old kheema, from the fridge. Taken out an hour before assembling the patties</td></tr>
</tbody></table>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-90590208858965809412020-07-23T15:15:00.000+05:302020-07-23T15:15:55.946+05:30Khatto Mittho Tikho Sali Kheemo – A (Tiny) Twist In The Tale – The Kheema Chronicles – 2<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Yes, yes… we Parsi’s don’t say Qeema or Keema, we call it
Kheema or Kheemo. Let’s not argue over this. *evil grin*</span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">I cooked Kheema three ways. The previous recipe was Kheema
Fry. I now take the Kheema Fry recipe a tad further to make Khatto Mittho Tikho
Sali Kheemo; a typical Parsi recipe. </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Looks exactly the same
as Kheema Fry, right? But flavour-wise, there is a marked difference. </span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">This recipe has
an addition of two ingredients. </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Two ingredients that,
when added, change the aroma and the flavour profile of the dish. We Parsi's
love the combination of sweet, sour, and spicy flavours in certain
dishes. This happens to be one of them. </span><span style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol-ext; mso-hansi-font-family: Arial; mso-symbol-font-family: "Segoe UI Emoji";">😊</span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">I will post individual recipes for each variation of
kheema. That will lessen the confusion when it comes to searching for the
recipes. </span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">The
process photographs, at my blog, for all three recipes (base recipe), will be
similar. </span><span style="font-family: Arial, sans-serif; font-size: 16px;">I will not lie, I can be a tad lazy at times; I've used the same props (bowl, egg, bread) for both recipes. </span><span style="font-family: Arial, sans-serif; font-size: 12pt;">There will be extra process photographs and videos, though, for the third recipe that’s yet to be published. </span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><b>Ingredients:</b><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 kilo lamb kheema (goat or beef mince will also work)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">6 onions, finely chopped<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">4 cloves garlic, chopped fine (optional)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1-inch ginger, chopped fine (optional)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">3 green chilies, finely chopped<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 teaspoon cumin seeds<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 inches cinnamon<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">10 black peppercorns<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">3 cloves<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">3 tablespoons ginger-garlic paste<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">4-5 heaped teaspoons red chili powder (I use MDH Deghi
Mirch powder)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 teaspoon turmeric powder<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 teaspoon coriander-cumin powder<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 teaspoon garam masala powder<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 teaspoon black pepper powder<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 teaspoons Parsi sambhar masala (optional)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Salt to taste<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">3-4 teaspoons sugar, or to taste<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 tablespoons cane vinegar, or to taste<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">7 - 8 large tomatoes, halve, grate the pulpy side, discard
skin<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 + 1 handful coriander leaves, chopped<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">10 - 15 mint leaves, chopped<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">8 – 10 tablespoons oil, or as desired<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">200-250 grams potato matchsticks/sali (I use store bought)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><b>Method:</b><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Wash the kheema in a colander or a sieve. Leave
aside.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RsfHTTIRE2OPowOQ7OnDF8G2KT9Vr-ChLhTZXbDNDk3gU-mkwPhDOvBvkvZeBrkXNJgr2n5HFIFIsyFTujE0F0Fd0qSsE-Jl3dmms3HjFPOVfjV1YUNovE79BB35cKT7TxEeaPvC_XZn/s1600/edit20200701_114037.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RsfHTTIRE2OPowOQ7OnDF8G2KT9Vr-ChLhTZXbDNDk3gU-mkwPhDOvBvkvZeBrkXNJgr2n5HFIFIsyFTujE0F0Fd0qSsE-Jl3dmms3HjFPOVfjV1YUNovE79BB35cKT7TxEeaPvC_XZn/s640/edit20200701_114037.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Heat oil in a large wok/kadhai. Add cumin
seeds, cinnamon, black peppercorns, cloves and allow to splutter.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacpJ9DA5GW-P11JD1tCjXSR_32puUv2SddkbHdYo6ASitW9HYk3vn_OJw54hU_sOBh8j-DZCXS74fdkmdC7tipeTwCNI3tuW4-4Z9QJ2pGdCMR_J89Xktiq6MSidC0Smenp5_TnhtkS8y/s1600/edit20200701_114111.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhacpJ9DA5GW-P11JD1tCjXSR_32puUv2SddkbHdYo6ASitW9HYk3vn_OJw54hU_sOBh8j-DZCXS74fdkmdC7tipeTwCNI3tuW4-4Z9QJ2pGdCMR_J89Xktiq6MSidC0Smenp5_TnhtkS8y/s640/edit20200701_114111.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add green chilies, chopped ginger, chopped
garlic and sauté for a few seconds. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEypF6wBjOjc74lby_9VvvH1u9FTA_DGZdi3JnNQx7U3BdAZ0Toj3sX9491pjI9pA2DCXjWsErzyeURhsJHB9nEsqW5h4vMyNTo6F6kTTUXIPIBBtsDb-eEUnyji91gt-xbGnw4T17D_Qf/s1600/edit20200701_114228.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1271" data-original-width="1600" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEypF6wBjOjc74lby_9VvvH1u9FTA_DGZdi3JnNQx7U3BdAZ0Toj3sX9491pjI9pA2DCXjWsErzyeURhsJHB9nEsqW5h4vMyNTo6F6kTTUXIPIBBtsDb-eEUnyji91gt-xbGnw4T17D_Qf/s640/edit20200701_114228.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add onions and continue frying until the onions
turn golden brown. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIh6pxlgSx61fo_WGpM3aCzsByHBbD1IRfSvoDAmelkq26tJWTkLrv6jQJuljv-v6oiWLVX7ZKOJEpBPLMmCYiSGa7f7JnzQ_jLpAlOKuzH7kJs8IAjWZcy3LVlZJBwfeX_JZSLytdEuRO/s1600/edit20200701_120037.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1160" data-original-width="1600" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIh6pxlgSx61fo_WGpM3aCzsByHBbD1IRfSvoDAmelkq26tJWTkLrv6jQJuljv-v6oiWLVX7ZKOJEpBPLMmCYiSGa7f7JnzQ_jLpAlOKuzH7kJs8IAjWZcy3LVlZJBwfeX_JZSLytdEuRO/s640/edit20200701_120037.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add ginger-garlic paste, red chili powder,
turmeric powder, coriander-cumin powder, garam masala powder, pepper powder,
Parsi sambhar masala, a teaspoon salt and sauté for a few seconds to roast the
masala well (do not allow the spices to burn).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVXYjAVrP6m7IlTxegORURnaV1NzE9ItkPfgWoLf6HPt8yETDQqiuuzAgAYnBL0ebgKljmxfrYukdt9lwA4CYrbjYIdAqNosNhC72KM-af1eTjE9BIYKGAzELOEgur28N-GFmLjAD60TS/s1600/edit20200701_120211.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1247" data-original-width="1600" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVXYjAVrP6m7IlTxegORURnaV1NzE9ItkPfgWoLf6HPt8yETDQqiuuzAgAYnBL0ebgKljmxfrYukdt9lwA4CYrbjYIdAqNosNhC72KM-af1eTjE9BIYKGAzELOEgur28N-GFmLjAD60TS/s640/edit20200701_120211.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add the grated tomatoes and mix them well with
the spice mixture.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnR4x6iIY-UfQhNqJiJ_mcSqhDArgESIGT8MCEuNbRQuD-X3jCDlNp16m5AMGtRjcJ6xWm3ofUQel5cPEeZfhQGzQETMLP1vJFErhQRMkPv0sXdtpH8I_VZ7BRUdrphb3h8IpRdzN7Uvj/s1600/edit20200701_120409.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnR4x6iIY-UfQhNqJiJ_mcSqhDArgESIGT8MCEuNbRQuD-X3jCDlNp16m5AMGtRjcJ6xWm3ofUQel5cPEeZfhQGzQETMLP1vJFErhQRMkPv0sXdtpH8I_VZ7BRUdrphb3h8IpRdzN7Uvj/s640/edit20200701_120409.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Allow the tomatoes to cook until it is rid of
the raw tomato smell and oil separates.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7z-QPFhmnQsJPOuOdL62-erBUlFxj-zb6iUXzmSwppnVCokjhlONlWhrsMB9CZRffBEeTTT5kf-SnkL-EObRupxm-IhdzlQTm2II6bO0orAamtfWgJ5ZksK3UpqmvgQWjObhTGtWlVs4/s1600/edit20200701_120455.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1209" data-original-width="1600" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7z-QPFhmnQsJPOuOdL62-erBUlFxj-zb6iUXzmSwppnVCokjhlONlWhrsMB9CZRffBEeTTT5kf-SnkL-EObRupxm-IhdzlQTm2II6bO0orAamtfWgJ5ZksK3UpqmvgQWjObhTGtWlVs4/s640/edit20200701_120455.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add the first handful of chopped coriander
leaves and the mint leaves. Sauté for few seconds.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9zP77rBrrnXSkOMa96LpUC88xViWxGyfjFnVcY-Q2WdPGeo54YpjIt1APQSomN75E9HoZa2lwBtlXAFQinb28sfa6_J2EErovNSFDjTzfLPu7mEdDBbJ3aiahNw11g584vpyv1ksWL6M/s1600/edit20200701_121257.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1359" data-original-width="1600" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9zP77rBrrnXSkOMa96LpUC88xViWxGyfjFnVcY-Q2WdPGeo54YpjIt1APQSomN75E9HoZa2lwBtlXAFQinb28sfa6_J2EErovNSFDjTzfLPu7mEdDBbJ3aiahNw11g584vpyv1ksWL6M/s640/edit20200701_121257.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add the washed kheema and mix well into the
spicy tomato mix. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7g6kmFinKLib2bW-7Al-2uUpaQc9qVUQzMdHx3lWYL3FtrELrcWbwE0m5T2wG_dFvuHXytlEJrv1uKtPZF79kbUeWN_Cr6EztZUXc-YONWn96T36dR5Qnl5Jdpjx_tbrDZ8j_QO2Ukd6V/s1600/edit20200701_123346.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7g6kmFinKLib2bW-7Al-2uUpaQc9qVUQzMdHx3lWYL3FtrELrcWbwE0m5T2wG_dFvuHXytlEJrv1uKtPZF79kbUeWN_Cr6EztZUXc-YONWn96T36dR5Qnl5Jdpjx_tbrDZ8j_QO2Ukd6V/s640/edit20200701_123346.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Keep sautéing the kheema until all of it is
nicely blended with the masala and the raw kheema loses it lumpy texture. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMuQBv8a1_HGti5bdmUxMhTmX8ieBRsiATuCx-KM9G8jq9PbH-SeCHSau2jXq_N9KQIU0cWumHE0NV-kfGuCkQUzmcBYJHoP5JGpPtc-1UGlxsK5c-zauz_ilan7L3lt2-yOk0aqpHmEz/s1600/edit20200701_131115.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1369" data-original-width="1600" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMuQBv8a1_HGti5bdmUxMhTmX8ieBRsiATuCx-KM9G8jq9PbH-SeCHSau2jXq_N9KQIU0cWumHE0NV-kfGuCkQUzmcBYJHoP5JGpPtc-1UGlxsK5c-zauz_ilan7L3lt2-yOk0aqpHmEz/s640/edit20200701_131115.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add 1 – 1½ cups water, lower the flame, cover
the wok-kadhai and continue cooking.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">12.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Check to see if the kheema is cooked, and if
done, continue cooking (uncovered) to dry up the left-over water content in the
kheema. <br /><br /><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/jWjxDahrTGU/0.jpg" src="https://www.youtube.com/embed/jWjxDahrTGU?feature=player_embedded" frameborder="0" allowfullscreen></iframe><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">13.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Check seasoning (salt). <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">14.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add sugar and cane vinegar. Give it a good stir
and allow to cook for a minute. Check the balance of flavours and adjust sugar
and vinegar, as suits your palate. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">15.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Continue cooking the kheema for a minute more. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">16.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add in the second handful of chopped coriander
leaves as garnish or give the kheema a mix. <br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">17.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">To Serve: Remove kheema in a serving bowl, sprinkled
with sali, and serve with a side of fried egg, thinly sliced onions, lime
wedges and crisp butter-fried pau (small soft bread). Brun bread will work
beautifully too. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvslaynUd3VBkqKQNGeVc4Mh3wkkJSoN90vTs8ljQcFbi2RU-aF5yEaLIrEwZ013hcAaxOxUd-ykbrTZwgGa6DRjB47sK_xGTv9TmtcRa3KPaSy-OLm2AWkFdPO-uEm-cxNLBthZ505vM/s1600/edit20200701_140725.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1600" data-original-width="1589" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvslaynUd3VBkqKQNGeVc4Mh3wkkJSoN90vTs8ljQcFbi2RU-aF5yEaLIrEwZ013hcAaxOxUd-ykbrTZwgGa6DRjB47sK_xGTv9TmtcRa3KPaSy-OLm2AWkFdPO-uEm-cxNLBthZ505vM/s640/edit20200701_140725.jpg" width="634" /></a><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>To make Sali (potato matchsticks) from scratch (Sigh!) </b><br /><br />Grate potatoes. Sprinkle salt over the grated potatoes, to season. Heat oil in a wok (or in a deep fryer that has a sieve/mesh). Fry the potato match-sticks and use a slotted straining spoon to remove match-sticks from the wok. Drain on paper towels. <br /><br />Please note, no self-respecting, lazy-assed Parsi will ever make Sali from scratch. It’s way easier to walk down to a wafer shop and buy these crisp babies off the shelf. Sali, for all Bawas, is always store bought. I have penned the basic recipe of Sali, though, for the enthu-cutlets out there. *cheeky grin*<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2uMXbayDtQK_UaWV-QgrRNuCOdY-7U155mxkLXEO0Bx6KhcClB3pJTLqMz6rlfNsPKt-ySI_5DPG-JaMnFY35M1X8XqIO8ORxpSMEMqVjAoiBY3cD5G3pe05vhnlqOnZfVI-rMTyEKxx/s1600/edit20200701_140848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1151" data-original-width="1600" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2uMXbayDtQK_UaWV-QgrRNuCOdY-7U155mxkLXEO0Bx6KhcClB3pJTLqMz6rlfNsPKt-ySI_5DPG-JaMnFY35M1X8XqIO8ORxpSMEMqVjAoiBY3cD5G3pe05vhnlqOnZfVI-rMTyEKxx/s640/edit20200701_140848.jpg" width="640" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><b>Chef Notes:</b><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">If 1 kilo Kheema seems a bit much for your
family, please feel free to halve the quantity of each ingredient and continue
with the method as mentioned.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">If you are cooking this from scratch, instead
of turning Kheema Fry to Khatto Mittho Tikho Kheemo, then the consistency of
this kheema can be a semi-gravy base. You need not dry up the kheema
completely. The semi-gravy base would allow the Sali to soak up the flavours
and that tastes yum, too<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">The finely chopped ginger and garlic is
optional because I had this quantity peeled and ready from another dish that
I’d been cooking, and I did not want it going waste. Feel free to omit it if
you so wish.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">In case you omit the chopped ginger and garlic
and if you doubt whether the ginger-garlic paste will suffice, feel free to add
a teaspoon more. The flavour will not differ much. I promise! <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">In case you don’t have Parsi Sambhar masala in
your pantry, you may increase the chili powder a wee bit. Parsi Sambhar masala
is available online (Mangal Masalas) and this masala and many others are also
couriered, pan India, by Katy Messman. The homemade ones by Katy are, of
course, way better. I have them couriered to Pune all the way from Surat. Been
doing so for years. <b>NO</b>, you cannot use South Indian Sambar. Both are very different masalas. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Please adjust the quantity of oil according to
your dietary preference. Mine’s high calorific and I’m so not ashamed of it. </span><span style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Segoe UI Emoji";">😝</span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">If you do not wish to grate the tomatoes,
chopping them will work too. The same technique applies, though, cook until the
tomatoes are mushy and don’t give off the raw smell and until oil separates. If
you don’t mind a slightly moist kheema, you may puree them in a mixer, if you
so wish. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">The final
consistency/texture of the kheema is entirely up to you. Sauté it to a dry
texture (I did) or if you prefer it a tad moist, sauté it for a shorter
duration. If you prefer it with a thick-ish gravy, to sop up with bread, that will
surely work too. There is no right or wrong here. The final texture that feels
right to you, is the right texture. </span><span lang="EN-GB" style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol-ext; mso-hansi-font-family: Arial; mso-symbol-font-family: "Segoe UI Emoji";">😊</span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Cane
vinegar can be substituted with white or brown vinegar. The aroma of cane
vinegar, though, is amazing.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">When you add
the sugar and vinegar, I suggest you add a little at a time. Add, cook for a
few seconds to allow the flavours to meld, then taste and adjust. I have
mentioned the quantity as used by me but please allow your taste buds and
palate to guide you. It should be to your taste. </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">You can also
use the same recipe to make <b>Kheema Par Edu</b>. Yeah, we parsi’s love our ‘par
edu’ dishes. </span><span lang="EN-GB" style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol-ext; mso-hansi-font-family: Arial; mso-symbol-font-family: "Segoe UI Emoji";">😊</span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> Lay out
piping hot Khatto Mittho Tikho Kheemo in a pan and break whole eggs over it.
You may also pour whipped (seasoned, of course) eggs over the kheema. Yum
stuff, this. </span><span lang="EN-GB" style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol-ext; mso-hansi-font-family: Arial; mso-symbol-font-family: "Segoe UI Emoji";">😊</span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">12.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">You </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">may
share the direct blog-link of the recipe/s but do NOT publish my recipes,
and/or my photographs, on any blogsite or website without my explicit consent
or attempt to pass off my recipe/s as your own. You will be held accountable
for plagiarism.<br /><o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b>Some more photographs:</b></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b><br /></b></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vZugaQBJ_0ej9TiNJZMnkDxogP0A0PIHFxxmSpMhwJwC64hbEXX8h6K_FLQmcT57eYflHJbrThD1u60zGuH5vXlM1YqoIXfYN1ZDq94d5LzdejX79HR1XI6rYMcfhblrAQHLe4r6OB04/s1600/48916132_576740699432422_3866245571773726720_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="856" data-original-width="1280" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vZugaQBJ_0ej9TiNJZMnkDxogP0A0PIHFxxmSpMhwJwC64hbEXX8h6K_FLQmcT57eYflHJbrThD1u60zGuH5vXlM1YqoIXfYN1ZDq94d5LzdejX79HR1XI6rYMcfhblrAQHLe4r6OB04/s640/48916132_576740699432422_3866245571773726720_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This photograph is courtesy the World Wide Web and Kolah's FB page</td></tr>
</tbody></table>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-21409770883282702252020-07-21T21:40:00.000+05:302020-07-21T21:40:49.194+05:30Kheema Fry – First Among Equals – The Kheema Chronicles - 1 <div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><br />At the very onset let me say, we Parsi’s don’t say Qeema or
Keema, we call it Kheema or Kheemo. Now that I’ve cleared this (evil grin)
let’s move on. I cooked Kheema three ways; Kheema Fry and two other recipes.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">I will post individual recipes for each variation
of kheema. That will lessen the confusion when it comes to searching for the recipes.
</span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">The
process photographs, at my blog, for all three recipes (base recipe), will be
similar. There will be many extra process photographs and videos, though, for
the other two. <o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">This is the main, base recipe from which emerged the other
two. Let’s get cookin’, eh! </span><span lang="EN-GB" style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol-ext; mso-hansi-font-family: Arial; mso-symbol-font-family: "Segoe UI Emoji";">😊</span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> <o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><b>Ingredients:</b><o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 kilo lamb kheema (goat or beef will also work)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">6 onions, finely chopped<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">4 cloves garlic, chopped fine (optional)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1-inch ginger, chopped fine (optional)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">3 green chilies, finely chopped<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 teaspoon cumin seeds<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 inches cinnamon<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">10 black peppercorns<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">3 cloves<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">3 tablespoons ginger-garlic paste<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">4-5 heaped teaspoons red chili powder (I use MDH Deghi
Mirch powder)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 teaspoon turmeric powder<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 teaspoon coriander-cumin powder<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 teaspoon garam masala powder<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 teaspoon black pepper powder<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">2 teaspoons Parsi sambhar masala (optional)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Salt to taste<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">7 - 8 large tomatoes, </span><span style="font-family: Arial, sans-serif; font-size: 12pt;">halve, grate the pulpy side, discard
skin</span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">1 + 1 handful coriander leaves, chopped<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">10 - 15 mint leaves, chopped<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">8 – 10 tablespoons oil or as desired (But it’s Kheema FRY,
remember?) *evil grin* <o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><b>Method:</b><o:p></o:p></span></div>
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<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Wash the kheema in a colander or a sieve. Leave
aside.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9_yttb6otPNHJZDBlm7LuW041eL-obeA3bQXbUcvqCRgIcD_VQ4gieKB-TOGkSApFdjqUzekFhyphenhyphenx5for4-E-UAAP_w7XD8Hn6H9KvvQxKtVeAWi772CzQXtCzHBzC5OquPeshHrB5JJh/s1600/edit20200701_114037.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9_yttb6otPNHJZDBlm7LuW041eL-obeA3bQXbUcvqCRgIcD_VQ4gieKB-TOGkSApFdjqUzekFhyphenhyphenx5for4-E-UAAP_w7XD8Hn6H9KvvQxKtVeAWi772CzQXtCzHBzC5OquPeshHrB5JJh/s640/edit20200701_114037.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Heat oil in a large wok/kadhai. Add cumin seeds,
cinnamon, black peppercorns, cloves and allow to splutter.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjICgfuoOxE3fUUCZB5ixHn7H5UJt8q5ydwr6L3fgn1qa2COfx9wibLOXS40zj-VQqvzaMCTQnsA97F4OXSvZlB4wfP6Y-epirTU8e3OjlY1sRWub5y4oBZjrXXi-5bbdU906FNClOD3gb6/s1600/edit20200701_114111.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjICgfuoOxE3fUUCZB5ixHn7H5UJt8q5ydwr6L3fgn1qa2COfx9wibLOXS40zj-VQqvzaMCTQnsA97F4OXSvZlB4wfP6Y-epirTU8e3OjlY1sRWub5y4oBZjrXXi-5bbdU906FNClOD3gb6/s640/edit20200701_114111.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add green chilies, chopped ginger, chopped
garlic and sauté for a few seconds. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHsmh5mnGg28supEI0g0Yix6fIrQsTrcvgxqdg2Nf_eKODizbdaIe0LccS0nIwTPoIpXJuTqeiz1EVsjrckHOnZv1drlYohPKvQX5xLXlmYSKGZDoSnVKB5g1enxs1NZZVVrRhrsD4Jo5/s1600/edit20200701_114228.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1271" data-original-width="1600" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHsmh5mnGg28supEI0g0Yix6fIrQsTrcvgxqdg2Nf_eKODizbdaIe0LccS0nIwTPoIpXJuTqeiz1EVsjrckHOnZv1drlYohPKvQX5xLXlmYSKGZDoSnVKB5g1enxs1NZZVVrRhrsD4Jo5/s640/edit20200701_114228.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add onions and continue frying until the onions
turn golden brown. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGLWyey6oLq0j8smnWIDJzcDyFz8LLZ0Dpb_yb5eJ6pxmxVAyeBazL5cPu5CG60x-rqx5wdkCX4k2GmTYD_m82UiDpJS3cCG0Ly7mnLSlN3rpXwVGYOzMDCX9BeKzg0WUjT87lrGK5enO/s1600/edit20200701_120037.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1160" data-original-width="1600" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGLWyey6oLq0j8smnWIDJzcDyFz8LLZ0Dpb_yb5eJ6pxmxVAyeBazL5cPu5CG60x-rqx5wdkCX4k2GmTYD_m82UiDpJS3cCG0Ly7mnLSlN3rpXwVGYOzMDCX9BeKzg0WUjT87lrGK5enO/s640/edit20200701_120037.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add ginger-garlic paste, red chili powder,
turmeric powder, coriander-cumin powder, garam masala powder, pepper powder,
Parsi sambhar masala, a teaspoon salt and sauté for a few seconds to roast the
masala well (do not allow the spices to burn).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-KnHz0Snrh0OxeaGJEF4BhI745aavSKOFx9Qttb6iMy0LgNsR-V-ptZY8-Ep5VcBE4FhAaUjviVimg0KOJtH8FbFGgsMnh2JdKk5T3HJqgdaKHvF4gHOlHioq3Lo46EF4dvx2zPBFIU-/s1600/edit20200701_120211.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1247" data-original-width="1600" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-KnHz0Snrh0OxeaGJEF4BhI745aavSKOFx9Qttb6iMy0LgNsR-V-ptZY8-Ep5VcBE4FhAaUjviVimg0KOJtH8FbFGgsMnh2JdKk5T3HJqgdaKHvF4gHOlHioq3Lo46EF4dvx2zPBFIU-/s640/edit20200701_120211.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add the grated tomatoes and mix them well with
the spice mixture.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCr8hyphenhyphen2adEsOERpAOzYhy67b-6tSYNFlMwRX2mraOYf6ieJ4piNeRtoHgoXtBQ3yuVFP7MrwIRvsB7blzc9YP6NVxWj0kJK5mm2D4kjHNSPXsXkEyy37F9ctprBNu7nm3YtLGdVZtYlAa/s1600/edit20200701_120409.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCr8hyphenhyphen2adEsOERpAOzYhy67b-6tSYNFlMwRX2mraOYf6ieJ4piNeRtoHgoXtBQ3yuVFP7MrwIRvsB7blzc9YP6NVxWj0kJK5mm2D4kjHNSPXsXkEyy37F9ctprBNu7nm3YtLGdVZtYlAa/s640/edit20200701_120409.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Allow the tomatoes to cook until it is rid of
the raw tomato smell and oil separates.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjo9TEFPI-vCFPJyrDJwnmCjUrjg3dT9rGFOcB92hJW5D7ZcU9s2uuNBmHMKk85t0B3HDAgYmOxTiD5_I2uFjqaufMqyCSPNe0JUrQ9RKvqS1NFjtbhSiZqabg4gqBB1hNDN8NhAZlQ4rp/s1600/edit20200701_121257.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1359" data-original-width="1600" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjo9TEFPI-vCFPJyrDJwnmCjUrjg3dT9rGFOcB92hJW5D7ZcU9s2uuNBmHMKk85t0B3HDAgYmOxTiD5_I2uFjqaufMqyCSPNe0JUrQ9RKvqS1NFjtbhSiZqabg4gqBB1hNDN8NhAZlQ4rp/s640/edit20200701_121257.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add the first handful of chopped coriander
leaves and the mint leaves. Sauté for few seconds.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBtO7rB-8UDIu-rOhrdoSZt7jptaVa-9Gryhlw0m5uh8jFSwLuI-VZzds1HIJK83ypIl7LKtLFJzaheG02r1_idaNYnULFoybm5bWJX-8Qbgmeme5xgL8Pxc0ubS_Rd85VaNijx57dQPf/s1600/edit20200701_123346.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBtO7rB-8UDIu-rOhrdoSZt7jptaVa-9Gryhlw0m5uh8jFSwLuI-VZzds1HIJK83ypIl7LKtLFJzaheG02r1_idaNYnULFoybm5bWJX-8Qbgmeme5xgL8Pxc0ubS_Rd85VaNijx57dQPf/s640/edit20200701_123346.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add the washed kheema and mix well into the
spicy tomato mix. <br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Keep sautéing the kheema until all of it is
nicely blended with the masala and the raw kheema loses it lumpy texture. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1N6_-g5HYC0tHdShU7nsq89zUhUcTPwJhUpHzepqzxMufdwJsKVLOlrS6WSfzhGeCAikfM8gaTRzWQ6ssNogyV9PNgN3tR6e5R4awhVuDmxrOHGGJKDwos6kQcPc2lKEZU3Fw-OTYQAw3/s1600/edit20200701_131115.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1369" data-original-width="1600" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1N6_-g5HYC0tHdShU7nsq89zUhUcTPwJhUpHzepqzxMufdwJsKVLOlrS6WSfzhGeCAikfM8gaTRzWQ6ssNogyV9PNgN3tR6e5R4awhVuDmxrOHGGJKDwos6kQcPc2lKEZU3Fw-OTYQAw3/s640/edit20200701_131115.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Add 1 – 1½ cups water, lower the flame, cover
the wok-kadhai and continue cooking.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">12.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Check to see if the kheema is cooked, and if
done, continue cooking (uncovered) to dry up the left-over water content in the
kheema. <br /><br /><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/jWjxDahrTGU/0.jpg" src="https://www.youtube.com/embed/jWjxDahrTGU?feature=player_embedded" frameborder="0" allowfullscreen></iframe><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">13.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Check seasoning (salt).<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">14.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">After the water content dries up, continue
cooking the kheema for a few minutes more as this is when the kheema begins to
fry in the residual oil. <br /><br /><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/Ga6NHFLSaxw/0.jpg" src="https://www.youtube.com/embed/Ga6NHFLSaxw?feature=player_embedded" frameborder="0" allowfullscreen></iframe><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">15.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Once the desired fried texture-consistency is
achieved, add in the second handful of chopped coriander leaves, give the
kheema a mix and take the wok off the stove. <br /><br /><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjvpcWcZv5KB9PJ1ipt7a_7WrOLm0ywr3BmucFE0TomzJMg5iGvzxaha5RovaKQnIpRK7tMrfXywmoIbk027iAYNVLUl4NhesYt-fCcQoYbNLie_OqUdTXL-NgUyqtRaOXvt7vwdT6VVx/s1600/edit20200701_135530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjvpcWcZv5KB9PJ1ipt7a_7WrOLm0ywr3BmucFE0TomzJMg5iGvzxaha5RovaKQnIpRK7tMrfXywmoIbk027iAYNVLUl4NhesYt-fCcQoYbNLie_OqUdTXL-NgUyqtRaOXvt7vwdT6VVx/s640/edit20200701_135530.jpg" width="640" /></a><br /><br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">16.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Serve Irani restaurant style with fries, boiled
or fried egg, thinly sliced onions, lime wedges and crisp butter-fried pau
(small soft bread). Sigh… bliss! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3blrUlDtYE1TNmgfyTW1niV-R8kIRXubzDdAqMkZd1evXHV_Mc1_qEO3HUv1Jywcm-Xovhruybyeswxvc9qbtciOK2bKPhHqyyM3gP30oC_gOmn9IMbrvhpzqE9GhPm0qTxlSWCfbBub/s1600/edit20200704_191738.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1490" data-original-width="1600" height="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3blrUlDtYE1TNmgfyTW1niV-R8kIRXubzDdAqMkZd1evXHV_Mc1_qEO3HUv1Jywcm-Xovhruybyeswxvc9qbtciOK2bKPhHqyyM3gP30oC_gOmn9IMbrvhpzqE9GhPm0qTxlSWCfbBub/s640/edit20200704_191738.jpg" width="640" /></a></span><b style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -0.25in;"><br /></b></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<b style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -0.25in;"><br /></b></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<b style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -0.25in;">Chef Notes:</b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">If 1 kilo Kheema seems a bit much for your
family, please feel free to halve the quantity of each ingredient and continue
with the method as mentioned.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">The finely chopped ginger and garlic is
optional because I had this quantity peeled and ready from another dish that
I’d been cooking, and I did not want it going waste. Feel free to omit it if
you so wish.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">In case you omit the chopped ginger and garlic
and if you doubt whether the ginger-garlic paste will suffice, feel free to add
a teaspoon more. The flavour will not differ. I promise! <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">In case you don’t have Parsi sambhar masala in
your pantry, you may increase the chili powder a wee bit. Parsi sambhar masala
is available online (Mangal Masalas) and this masala and many others are also
couriered, pan India, by Katy Messman. The homemade ones by Katy are, of
course, way better. I have them couriered to Pune all the way from Surat. Been
doing so for years.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Please do use a good quantity of oil as it is
in this oil that the kheema will fry at the end of the cook. I’m not saying go
completely overboard, but I’d request you not to be stingy. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">If you do not wish to grate the tomatoes,
chopping them will work too. The same technique applies, though, cook until the
tomatoes are mushy and don’t give off the raw smell and until oil separates. I
would </span><b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">NOT RECOMMEND</span></b><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> pureeing them in a
mixer. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">The fried
texture of the kheema is entirely up to you. I like this kheema well
sautéed/fried, but, if you prefer a lighter version, feel free to fry it to the
texture that feels right to you. </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">You </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">may
share the direct blog-link of the recipe/s but do NOT publish my recipes,
and/or my photographs, on any blog-site or website without my explicit consent
or attempt to pass off my recipe/s as your own. You will be held accountable
for plagiarism.</span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b>Some more photographs:</b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-72415657578296734262020-07-12T19:21:00.000+05:302020-07-12T19:21:36.776+05:30Tangy Spring Onion Dal<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">I was extremely bored with the dals I'd been making.
They are all yummy, no doubt, but I wanted to whip up something slightly different.
I checked out videos on You Tube and this recipe is an amalgamation of
the many that I saw. Many of you would have paired spring onions with dal, but
for me this was a first and I loved the final flavour that emerged. Go on, give
this a try. I’m very sure you’re going to love it too. </span><span style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol-ext; mso-hansi-font-family: Arial; mso-symbol-font-family: "Segoe UI Emoji";">😊</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">150 grams tur dal, soak in water for an hour<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">3/4<sup>th</sup> to 1 teaspoon turmeric powder<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">1 teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">6-8 tablespoons oil<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">½ teaspoon mustard seeds<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">½ teaspoon cumin seeds<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">10-12 curry leaves<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">3 green chiles, break into large 1-inch pieces<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">2 tablespoons ginger-garlic paste<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">1 large onion, thickly sliced<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">2 teaspoons red chili powder (I use MDH Deghi Mirch
powder)<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">1 teaspoon garam masala<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">1 teaspoon coriander powder<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">2 cups chopped spring onions<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">2 teaspoons amchur powder<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">A handful of coriander leaves, finely chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">2-3 tablespoons clarified butter<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">¾ teaspoon asafoetida<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">6-8 curry leaves<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">2 red dry Kashmiri chilies <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Method:<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Wash
the soaked tur dal, twice or thrice or until the water runs clear.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PQbnLoatuZRpUrno0PBGSnmJQ-LltVF2sa3Iyoh9FW9Z1hFvZkrj5Y0x8fb2SSni2_PJTtgf_ANGROnyxxwmxfLT6qryXKWIJ8ZMGNzS-gx8b7D8tA4YCBk3o2mMQk0iworERNGIM97Z/s1600/edit20200701_144555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PQbnLoatuZRpUrno0PBGSnmJQ-LltVF2sa3Iyoh9FW9Z1hFvZkrj5Y0x8fb2SSni2_PJTtgf_ANGROnyxxwmxfLT6qryXKWIJ8ZMGNzS-gx8b7D8tA4YCBk3o2mMQk0iworERNGIM97Z/s640/edit20200701_144555.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Add
the dal into a pressure cooker. Add turmeric powder, 1 teaspoon salt and about
450 mils water.</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Pressure
cook the dal for 2 whistles, lower heat, and simmer for 2-3 minutes more. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Take
the cooker off the stove and allow the pressure to release by itself.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RQZ12Q6Rt24WtrkLr3alpN_vkQkeH9xhXBnRDkbBhG1dvR4Tg_gZuvRpYl6Ydz-DnKPnVvOtUSq9-KGhdt-s2j5vLhYS4pEirD8FLI9KmR7JQXnqa_kgilSSRGzoFP43eUWeNMmlykZL/s1600/edit20200701_153836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RQZ12Q6Rt24WtrkLr3alpN_vkQkeH9xhXBnRDkbBhG1dvR4Tg_gZuvRpYl6Ydz-DnKPnVvOtUSq9-KGhdt-s2j5vLhYS4pEirD8FLI9KmR7JQXnqa_kgilSSRGzoFP43eUWeNMmlykZL/s640/edit20200701_153836.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">When
the pressure is released, open the cooker, and give the dal a mix with a spoon.
Do not smoothen it too much. Keep aside.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtBxEzYCyJ1tLHg_7IFDf6eDctpLjmi08p6p-FuWDs-SAciImOney1FxHWjNr0Er8ahhUacN3f8AwjQqKKcpWUoG5sI4txHhtaRRFnL0DbeTMPLrpPAZ5tpy0MfFPCGdJ6EMo2Kl2PSkp/s1600/edit20200701_154351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1234" data-original-width="1600" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtBxEzYCyJ1tLHg_7IFDf6eDctpLjmi08p6p-FuWDs-SAciImOney1FxHWjNr0Er8ahhUacN3f8AwjQqKKcpWUoG5sI4txHhtaRRFnL0DbeTMPLrpPAZ5tpy0MfFPCGdJ6EMo2Kl2PSkp/s640/edit20200701_154351.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Heat
oil in large vessel or a saucepan. Add mustard seeds, cumin seeds, curry leaves
and green chilies and sauté until the cumin and mustard seeds begin to
splutter.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0EWsxUbqvA75wI23nD715tGj8qj-KRLfSQW-FGNvFOpOjEnxnfXGM1T9yAYj538jdu95698Szwu7X-aYDHEifjebJ1ucviLYVBbwxj7FUFGdnfu0vXXg5HLNx1ksjKcfP6Gs-LVMePJQ/s1600/edit20200701_154419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0EWsxUbqvA75wI23nD715tGj8qj-KRLfSQW-FGNvFOpOjEnxnfXGM1T9yAYj538jdu95698Szwu7X-aYDHEifjebJ1ucviLYVBbwxj7FUFGdnfu0vXXg5HLNx1ksjKcfP6Gs-LVMePJQ/s640/edit20200701_154419.jpg" width="640" /></a><br /><br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Add
ginger-garlic paste and sauté on MEDIUM flame.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirt9alUvZc-fcYyhPod9_ZVxPQXYvr9a0Inw-MCa5HHv7Z0ZCw0uSjL-2F3HkMEupFw3E1OoiOqQzVq8WEoCOtbRvlmHa1sM3CM8nrfvSttVj41Icfy0XxuesQvO7lcBTk8RoifyY-xLnJ/s1600/edit20200701_154708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1361" data-original-width="1600" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirt9alUvZc-fcYyhPod9_ZVxPQXYvr9a0Inw-MCa5HHv7Z0ZCw0uSjL-2F3HkMEupFw3E1OoiOqQzVq8WEoCOtbRvlmHa1sM3CM8nrfvSttVj41Icfy0XxuesQvO7lcBTk8RoifyY-xLnJ/s640/edit20200701_154708.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Add
the thickly sliced onion. Sauté until the onions go pink and translucent.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwDkFd2TlMHRyG0cMZyhlZWiOFch1RiD3qpP6U-m9cP_cHin7gozZ4Xzil2_ByUfHy4rgEyqal4Dp4krgwBjscS3kkM8QPhh9JIKiS-8MD5oPmHh7gqb0bA6vjxATNr_gJKjC3YdVGrZs/s1600/edit20200701_154956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1458" data-original-width="1600" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwDkFd2TlMHRyG0cMZyhlZWiOFch1RiD3qpP6U-m9cP_cHin7gozZ4Xzil2_ByUfHy4rgEyqal4Dp4krgwBjscS3kkM8QPhh9JIKiS-8MD5oPmHh7gqb0bA6vjxATNr_gJKjC3YdVGrZs/s640/edit20200701_154956.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Add
red chili powder, garam masala powder and coriander powder. Sauté the masalas
giving them a good mix.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3KtGScTCnT40zNOgJq7KQlNPfe2PCUZIXIrWU6W-Iw88b3tkppV2VFpSL6AqAA60RkbSiW_CJ18wHa35Crd1vHqv3eOYLP20vqvR3uqTVLPI4q4UtPYQjCRrziJsnXmHjUpMQd8zDX9q/s1600/edit20200701_155013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1316" data-original-width="1600" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3KtGScTCnT40zNOgJq7KQlNPfe2PCUZIXIrWU6W-Iw88b3tkppV2VFpSL6AqAA60RkbSiW_CJ18wHa35Crd1vHqv3eOYLP20vqvR3uqTVLPI4q4UtPYQjCRrziJsnXmHjUpMQd8zDX9q/s640/edit20200701_155013.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Add
2 cups chopped spring onions. Sauté for 1- 2 minutes.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPKiaRkYyn0ifWdfPp0lCYAfeNdUHgWEIS4rxtjdAN_IxOHb6Myy40g9JHq2nKU-gGF8urGL8swiaK31v4niJbG4utwXNUB4IyP-I-uy3P7XPhbwS6CFCtqyXGA_amZ3gYdH266VXka6hi/s1600/edit20200701_155140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1298" data-original-width="1600" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPKiaRkYyn0ifWdfPp0lCYAfeNdUHgWEIS4rxtjdAN_IxOHb6Myy40g9JHq2nKU-gGF8urGL8swiaK31v4niJbG4utwXNUB4IyP-I-uy3P7XPhbwS6CFCtqyXGA_amZ3gYdH266VXka6hi/s640/edit20200701_155140.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEififTSo6FeACa_KeUJzJSF7eQ_Q_MLyA3llDYh_HpOyA5z8tOIJ1zIEMkCTZB-dOesGWI-nE-9IDYHTrvUVD_CzYJXeO18Qo8evIL5yAmMq3W-b-aIOrrwu_8Qvrfyepo7s91ychRZ0HRj/s1600/edit20200701_155301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1203" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEififTSo6FeACa_KeUJzJSF7eQ_Q_MLyA3llDYh_HpOyA5z8tOIJ1zIEMkCTZB-dOesGWI-nE-9IDYHTrvUVD_CzYJXeO18Qo8evIL5yAmMq3W-b-aIOrrwu_8Qvrfyepo7s91ychRZ0HRj/s640/edit20200701_155301.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Add
the cooked dal, add water if you wish to adjust the consistency of the dal.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsXj39yFbNqswqgPtHmYEsJ6sOEtSoAqCu3EVscoljkUTcwQjwo_WUhZ5ROCfxw7E86w7LByJfiWsp_DusoU168TVFGW28-N3d-U-TT40Cp81G8ADo6UbmFc72BDbEZIFGRjrG4O02aYV/s1600/edit20200701_155543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1245" data-original-width="1600" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsXj39yFbNqswqgPtHmYEsJ6sOEtSoAqCu3EVscoljkUTcwQjwo_WUhZ5ROCfxw7E86w7LByJfiWsp_DusoU168TVFGW28-N3d-U-TT40Cp81G8ADo6UbmFc72BDbEZIFGRjrG4O02aYV/s640/edit20200701_155543.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">12.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Cover
the dal, lower heat, and simmer for 5 minutes.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcNckRIhzftnyfsGyW3qvqKCOB6dhIPBr3bBQ_HlKc_IoxqS79YvS1EJ7lt_-VVPg4rbmXLbEt7DUWNsFL_XEPwtWmepI00zCfqdcU450NO0lWtUnDDy_np23nFoyV2G71e8_W0fdZXvD/s1600/edit20200701_155753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcNckRIhzftnyfsGyW3qvqKCOB6dhIPBr3bBQ_HlKc_IoxqS79YvS1EJ7lt_-VVPg4rbmXLbEt7DUWNsFL_XEPwtWmepI00zCfqdcU450NO0lWtUnDDy_np23nFoyV2G71e8_W0fdZXvD/s640/edit20200701_155753.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">13.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Add
amchur powder, stir well and simmer uncovered for 2-3 more minutes. NOTE: At
this stage, if the dal is too thick, add some water and if it’s too thin,
simmer until you get the desired consistency. The consistency depends entirely
on you.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuu4Qh3ZwUQWl2KXxN5FUZ-9sX5HWt-RkA5flODrLtxvs-gghHBaNUFsDP2kVsMnm2ZW54qgr54V3TURQR56JVcKRWFvzh3cs8NWJNme9v1b8sJ4Q6O-ewtw2OBia_PRQLXBIyLIorulb/s1600/edit20200701_160548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuu4Qh3ZwUQWl2KXxN5FUZ-9sX5HWt-RkA5flODrLtxvs-gghHBaNUFsDP2kVsMnm2ZW54qgr54V3TURQR56JVcKRWFvzh3cs8NWJNme9v1b8sJ4Q6O-ewtw2OBia_PRQLXBIyLIorulb/s640/edit20200701_160548.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">14.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Add
chopped coriander leaves, simmer for a few seconds more and take the vessel off
the stove. (Addin</span><span style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -0.25in;">g a small video to show the final consistency of the dal)</span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -0.25in;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/2El-IAlxAiE/0.jpg" src="https://www.youtube.com/embed/2El-IAlxAiE?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: 0.5in; text-align: left; text-indent: -0.25in;">
<span style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -0.25in;">15.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -0.25in;">In </span><span style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -0.25in;">a
small vessel, or a tadka pan, heat ghee. When the ghee is hot, add curry
leaves, dry red chilies and asafoetida. Sauté until the ingredients are
sizzling but, do not allow the tadka to burn.<br /><br /></span><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/3SQOQraDAWc/0.jpg" src="https://www.youtube.com/embed/3SQOQraDAWc?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
<div class="MsoNoSpacing" style="margin-left: 0.5in; text-align: left; text-indent: -0.25in;">
<span style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -0.25in;"><br /></span></div>
<div class="MsoNoSpacing" style="margin-left: 0.5in; text-align: left; text-indent: -0.25in;">
<span style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -0.25in;">16.Take
the vessel off the stove and add the tadka into the dal. Serve with soft
Indrayani rice and pickle.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRn0SCRXfhzMmNvl9SO96Dwigo57HbLAYuVAedMWgI7T1T4nTuXZaRE4ed4MqpMMEp7b3yTDblLSpnxbjYZP9_PnYFm-eDPzmvQexNDqTC8n4dtcZ1d57RFrhbGPpouQ98TMr30qZ0A5ip/s1600/edit20200701_163004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1499" data-original-width="1600" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRn0SCRXfhzMmNvl9SO96Dwigo57HbLAYuVAedMWgI7T1T4nTuXZaRE4ed4MqpMMEp7b3yTDblLSpnxbjYZP9_PnYFm-eDPzmvQexNDqTC8n4dtcZ1d57RFrhbGPpouQ98TMr30qZ0A5ip/s640/edit20200701_163004.jpg" width="640" /></a><span style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -0.25in;"><br /></span></div>
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</div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Chef Notes:</span></b></div>
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<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Chop
the large onion thickly as you want to feel it on your palate when you eat the
dal. Tastes absolutely wonderful. If you slice it thinly there is a chance it
will disintegrate. You don’t want that to happen.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">I
used dry red Kashmiri chilies but feel free to use Byadgi or Gundu if Kashmiri
chilies are not available in your pantry… mostly any dry red chili will do,
just don’t opt for Bhoot Jolakia for if you do, I’m not responsible for what
happens to you the next morning.…… mwhahaha. *very evil laugh*<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">I
have mentioned the oil and ghee amount as used by me. Please use as much, or as
little, as suits your diet; just don’t give me grief about the amount I used. </span><span style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol-ext; mso-hansi-font-family: Arial; mso-symbol-font-family: "Segoe UI Emoji";">😉</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Amchur
is the ingredient that lends this dal its tanginess. While 2 teaspoons were
perfect for me, I would, ideally, suggest you add 1 teaspoon at a time and
adjust the quantity to suit your palate. Some of you may even prefer to add
more than 2 teaspoons which is absolutely okay to do. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">For
the tadka, I halved the Kashmiri chilies as I wanted to deseed them. Feel free
to use them whole in case you choose not to deseed. I usually deseed chilies as
mum and dad are unable to eat very spicy food. <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">You
may share the direct blog-link of the recipe/s but do NOT publish my recipes,
and/or my photographs, on any blogsite or website without my explicit consent
or attempt to pass off my recipe/s as your own. You will be held accountable
for plagiarism.</span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b>Some more photographs:</b></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b><br /></b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-39662498279701025522020-06-29T18:51:00.001+05:302020-06-29T18:51:55.578+05:30Methamba - Raw Mango Jaggery Relish <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpSzBMATkyuWPVQctMHWtF4x_DlHLvsXQWjpzrqZibB44iZLQSLVWD4jxguKdVMXHSijocbZ7PZ1YWJt-H8uCjnmxqy-dmV1BdkepHwnpyf313X9jKsvx6LITv2Wvf27UNj4S-lqkOrY9/s1600/edit20200618_134505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1183" data-original-width="1600" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpSzBMATkyuWPVQctMHWtF4x_DlHLvsXQWjpzrqZibB44iZLQSLVWD4jxguKdVMXHSijocbZ7PZ1YWJt-H8uCjnmxqy-dmV1BdkepHwnpyf313X9jKsvx6LITv2Wvf27UNj4S-lqkOrY9/s640/edit20200618_134505.jpg" width="640" /></a></div>
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<span style="font-family: arial, sans-serif; font-size: 12pt;">Remember I mentioned in the Andhra Raw Mango Dal
recipe that I’d used the second raw mango for another dish. Well, secret’s out!
I made Methamba from Saee Koranne Khandekar’s book, Pangat, a Feast: Food and
Lore from Marathi Kitchens. I bought this book on Kindle. This is the first
recipe tried by me from the book and I have highlighted so many that I want to
try. A major clarification: The recipe
belongs to Saee and I have no copy right over it. I merely recreated this fabulous
recipe in my kitchen.</span><br />
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">As mentioned by Saee in the book, Methamba definitely
falls under the relish category rather than the pickle category. I had it with two things, namely, dal rice (Indrayani rice) and Prawn Khichdee. As Saee recommends in the book, I also gave it a try with some plain hot rice and ghee (clarified
butter). That was heaven, sheer heaven! If raw mangoes are still available in your vicinity, give this recipe a try immediately. <o:p></o:p></span></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">2 cups raw mango, peeled and roughly chopped <br />
¾ cup jaggery, grated <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">3 tablespoons oil<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">3 dried red Byadgi chilies, broken into small pieces <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 teaspoon black or brown mustard seeds (I used black
mustard seeds)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1 teaspoon fenugreek seeds<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">¼ teaspoon asafoetida powder<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">½ teaspoon turmeric powder<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">½ teaspoon Kashmiri red chili powder<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1¼ teaspoon salt<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOxyVOFS5FZ3X_tGpoUABJk0DpWceno_VTZYHmEj7xGshhsVUw2TE3avVJtLSs0g-Z0dKoFcRaur4TgKMJ2A_xL7vqLJ-ux6ioWlOpPrbTTNP4ETuUWzrnJpyHOwJ8_ajGNw1hryMTWNWg/s1600/edit20200618_114329.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1572" data-original-width="1600" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOxyVOFS5FZ3X_tGpoUABJk0DpWceno_VTZYHmEj7xGshhsVUw2TE3avVJtLSs0g-Z0dKoFcRaur4TgKMJ2A_xL7vqLJ-ux6ioWlOpPrbTTNP4ETuUWzrnJpyHOwJ8_ajGNw1hryMTWNWg/s640/edit20200618_114329.jpg" width="640" /></a><o:p></o:p></span></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Method:<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Heat
oil in a heavy bottomed saucepan. Add the mustard seeds, fenugreek seeds, broken
red chilies, asafoetida and turmeric powder. Sauté until fragrant.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zm1XHFQgIH0qtQfRhguH2wAF6LMTbaIdGYT8M75rJP-cBuR005OJOcME8XLwR4s2D1P513bl1C3eHHlzxrtwlAW9pbOs_fahs5vyrAmv48cS4qKOJPKClsXtfOiTLFkZgoLxxcs8jFtF/s1600/edit20200618_114834.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1244" data-original-width="1600" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zm1XHFQgIH0qtQfRhguH2wAF6LMTbaIdGYT8M75rJP-cBuR005OJOcME8XLwR4s2D1P513bl1C3eHHlzxrtwlAW9pbOs_fahs5vyrAmv48cS4qKOJPKClsXtfOiTLFkZgoLxxcs8jFtF/s640/edit20200618_114834.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">2.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add
the chopped mango and toss well to mix with the spice-mix. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LDzriH07Bv11RyHgjuqktNQ8u_A4sTvFg0AT57HVAWXuNKS5e48DZ6Gi5F6ngQmcfJTlcU9mhC71jznh9_Td5AFIojQOqKXKw0S8TecPsA3CKqCkUcZjFbUMh3nnbHtpQxameRghE1Ns/s1600/edit20200618_114923.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LDzriH07Bv11RyHgjuqktNQ8u_A4sTvFg0AT57HVAWXuNKS5e48DZ6Gi5F6ngQmcfJTlcU9mhC71jznh9_Td5AFIojQOqKXKw0S8TecPsA3CKqCkUcZjFbUMh3nnbHtpQxameRghE1Ns/s640/edit20200618_114923.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">3.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add
the salt and red chili powder and mix well.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLGQ4QW14cJJRT4arlTk0Tvmz8TD0IaxfUYJ8ywbbS-HWmqJ3C4N7_qm9y8bIZUvx0zLs1Vmp_pqF7uYJQwFVwQ-5MAP40DUkG6YFXTtHUnA66N-ZI1nSt7tKG2F0OUvgoQfVcM5yxQZF/s1600/edit20200618_115013.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLGQ4QW14cJJRT4arlTk0Tvmz8TD0IaxfUYJ8ywbbS-HWmqJ3C4N7_qm9y8bIZUvx0zLs1Vmp_pqF7uYJQwFVwQ-5MAP40DUkG6YFXTtHUnA66N-ZI1nSt7tKG2F0OUvgoQfVcM5yxQZF/s640/edit20200618_115013.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">4.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">COVER
the saucepan and cook for 5 to 6 minutes or until the mango pieces turn
translucent.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoT8lCdAiZHQ2VWVl0WQA5lAod-oCaNb4nEBq_OIn0XocnyZbcyYJMWiFGiTidtSB4oNaXvlYF2ld_2ra4FT0_H8j0X6c8CazNGJ7EHqWXlg7hQ8TYCirtuiy2FQTz83uAQqTBetqiZ0e/s1600/edit20200618_115839.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoT8lCdAiZHQ2VWVl0WQA5lAod-oCaNb4nEBq_OIn0XocnyZbcyYJMWiFGiTidtSB4oNaXvlYF2ld_2ra4FT0_H8j0X6c8CazNGJ7EHqWXlg7hQ8TYCirtuiy2FQTz83uAQqTBetqiZ0e/s640/edit20200618_115839.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">5.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Add
the jaggery and cook UNCOVERED (ON LOW HEAT) until the jaggery melts and the
relish comes together in a nice even sticky form. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiK3cqpnFPef07v_vJbZv3mBbFC2n7qhdu9F48SPt-daJJluAa0cKIEcHl3RADrmSMBZjdWCWMvQvmw1TjisHrR_8pVYoHaaxB0QgrEPovXbicFShgyhdB8BEhsTXef3xsgcaM3THcbeoY/s1600/edit20200618_120834.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiK3cqpnFPef07v_vJbZv3mBbFC2n7qhdu9F48SPt-daJJluAa0cKIEcHl3RADrmSMBZjdWCWMvQvmw1TjisHrR_8pVYoHaaxB0QgrEPovXbicFShgyhdB8BEhsTXef3xsgcaM3THcbeoY/s640/edit20200618_120834.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">6.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Remove
from fire and allow the relish to cool and then transfer into sterilized glass
or ceramic jars. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">7.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Can be stored in the fridge for 4-6 weeks.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Exc2EdTd91aJcT9IgKqauSo5MNbAGPE39XgIDvD-Xk5Kk-bicT6tp5r7tXdKALcl-3KINWFn5AVQV2jQOKnEAlK-WcJNIN0aNxzXM_xQ1QdFuV5ECkAzUV4lr5vkCGrsKxAMbPrS4s4x/s1600/edit20200618_122510.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1213" data-original-width="1600" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Exc2EdTd91aJcT9IgKqauSo5MNbAGPE39XgIDvD-Xk5Kk-bicT6tp5r7tXdKALcl-3KINWFn5AVQV2jQOKnEAlK-WcJNIN0aNxzXM_xQ1QdFuV5ECkAzUV4lr5vkCGrsKxAMbPrS4s4x/s640/edit20200618_122510.jpg" width="640" /></a><o:p></o:p></span></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Chef Notes & The Tiny Changes I Made:<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">1.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Instead
of roughly chopping the mangoes, I preferred to dice then evenly – blame it on
my frikkin’ OCD. *sheepish look* <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">2.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">I
used nearly 1 cup jaggery as the mango was extremely sour. Please taste
as you cook and adjust the jaggery as suits your palate.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">3.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">While
broke one chili into small pieces, I chose to break the remaining two into
halves as mum cannot handle very spicy food and breaking the chilies into small
pieces would mean she would encounter chilies in each bite. Also, I deseeded
the dry red chilies to lessen their spice quotient. Please feel free to do that
if you need to. Rest assured; the recipe works just as beautifully when you do
so. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">4.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">The
relish lasts for 4 to 6 weeks in the fridge, says the recipe. You can forget about
it lasting that long coz if you are anything like me, you will polish this off
within a week, max! *greedy-evil grin*<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">5.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">As
Saee rightly recommends, please, please do, give the Methamba a try with
soft steamed rice and a dollop of clarified butter (ghee). In her exact words,
I quote, “But once you try mixing it into some hot rice with a spoonful of
ghee, we’ll talk.” As I said earlier... sheer heaven! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgem4-zDWKw12l3Quh9gncZDAdbmc-0iqkWDC_YRcIv-hxQEMos27C3G8tUe7Dkixca8ptTYuzZE8EC-j5wXKV6QR82C0OfjyjffhwuDDCFNB5QbQbLSbfusTvgyy01UvriygeesT3vg5uA/s1600/edit20200622_194543.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1532" data-original-width="1600" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgem4-zDWKw12l3Quh9gncZDAdbmc-0iqkWDC_YRcIv-hxQEMos27C3G8tUe7Dkixca8ptTYuzZE8EC-j5wXKV6QR82C0OfjyjffhwuDDCFNB5QbQbLSbfusTvgyy01UvriygeesT3vg5uA/s640/edit20200622_194543.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">6.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">As
most food groups at Facebook have a ‘no link’ policy, I haven’t posted a link
to Saee book, Pangat, at the FB groups. If you wish to access the link, please
do so directly from my blog, Kenzy’s Kitchen Korner. It’s a book you will not
regret picking up. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">7.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">As
mentioned at the onset, the original recipe belongs solely to Saee Koranne Khandekar and her book, Pangat, a Feast: Food and Lore from Marathi Kitchens. This version of the
recipe and the photographs, though, belong to my blog, Kenzy’s Kitchen Korner.
You may share the direct blog-link of the recipe/s but do NOT publish my
recipes, and/or my photographs, on any blogsite or website without my explicit
consent or attempt to pass off my recipe/s as your own. You will be held
accountable for plagiarism.<br /><br /><o:p></o:p></span></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Link for</span></b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"> <b>Pangat,
a Feast: Food and Lore from Marathi Kitchens</b></span><br />
<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><b><a href="https://www.amazon.in/gp/product/9388322916?pf_rd_r=2EKZY9F4EY70DWEMC01Z&pf_rd_p=649eac15-05ce-45c0-86ac-3e413b8ba3d4" target="_blank">Click HERE for the PAPERBACK EDITION</a></b></span></div>
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Link for Pangat, a Feast: Food and Lore from Marathi Kitchens</span></b><br />
<b><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><a href="https://www.amazon.in/Pangat-Feast-Food-Marathi-Kitchens-ebook/dp/B07YP7NMCP/ref=tmm_kin_swatch_0?_encoding=UTF8&qid=&sr=" target="_blank">Click HERE for the KINDLE EDITION</a><br /><br />Some more photographs:</span></b><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-67051429471288856132020-06-24T18:43:00.000+05:302020-06-24T18:43:15.658+05:30Raw Mango Dal Andhra Style - Mamidikaya Pappu<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, sans-serif; font-size: 12pt;"><br /></span>
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12pt;">I had eaten this dal, for the first time, sometime
last year. A very dear friend had sent it over; mum and I could not stop raving
about it. I wanted to recreate it but, alas, I waited too long (procrastinator
me) and by the time I decided to get down to it, mango season had ended. I
could not source raw mangoes hence </span>shelved<span style="font-size: 12pt;"> the cooking project. This year I
decided I would not procrastinate. Some time, last week, I laid my greedy paws
on 2 huge (half kilo) raw mangoes. I knew exactly what I was going to cook with
these babies. While I used one mango for this recipe, you’re going to have to
wait a few days for me to tell you what I did with the other one. *Oh, what the
hell, a little bit of suspense is good
thing* </span></span><span style="font-family: "Segoe UI Emoji", sans-serif; font-size: 12pt;">😊</span><br />
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">1 cup tur dal (pigeon pea lentil), soaked for 2 to 3
hours<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">1 large raw mango (approx. 225-250 grams in size), peeled
and cut into big cubes<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">10 cloves garlic, chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">5 green chilies, finely chopped or cut into 1-inch
pieces<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">12 curry leaves<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">1 teaspoon cumin seeds<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">½ teaspoon mustard seeds<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">10 -12 fenugreek seeds (methi dana)<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">1/3 teaspoon asafoetida (hing)<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">2 large onions, chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">3/4<sup>th</sup> – 1 teaspoon turmeric powder<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">1/4<sup>th</sup> teaspoon red Deghi Mirch or Kashmiri
chili powder<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Salt, to taste<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">A handful coriander leaves, washed, and chopped<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">6 to 7 tablespoons oil or as required<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Tadka: (Optional)<o:p></o:p></span></b></div>
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<br /></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">4 tablespoons clarified butter (pure ghee)<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">5 curry leaves<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">1/4<sup>th</sup> teaspoon red Deghi Mirch or Kashmiri
chili powder<o:p></o:p></span></div>
<span style="font-family: Arial, sans-serif; font-size: 12pt;">2 dry red Kashmiri chilies, halved, deseeded</span><br />
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Method:<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Rinse
the soaked dal in water, two to three times or until water runs clear. Leave
aside.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">In
a pressure cooker heat oil. Add cumin seeds, mustard seeds, 12 curry leaves,
fenugreek seeds, asafoetida and allow to splutter (but do not allow to burn).<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzcYKxiUsH0iYaD0A_aTsZVpCpMzhgntzC_rQUngfMA0_iOyXqjMxb4e5lQ-TcrQ5Zfu8cC4oXqbfHz-BrmpyZTUSHzkaMl8hMww7zi5NVvypSz2sAg5m0clSkRBpd-QG6DhnNZCaoJ5r/s1600/edit20200614_112945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1274" data-original-width="1600" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzcYKxiUsH0iYaD0A_aTsZVpCpMzhgntzC_rQUngfMA0_iOyXqjMxb4e5lQ-TcrQ5Zfu8cC4oXqbfHz-BrmpyZTUSHzkaMl8hMww7zi5NVvypSz2sAg5m0clSkRBpd-QG6DhnNZCaoJ5r/s640/edit20200614_112945.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Add
onions, green chilies, garlic, and sauté until onion sweat and turn
translucent. Do not allow them to turn colour.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVoLb9st7iVB9hN2UiC4trYrr-RD4yQXBMMEvTIK5gA2xyhtml-FyQkrS1GyHf6F7jmK-qZGndo7R8whxnC3VYWWZFD2kj3Tcg0vU6TqniKHstEQpfas2DM_6Z7kRJvqIho-qVdWLtbpv/s1600/edit20200614_113203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVoLb9st7iVB9hN2UiC4trYrr-RD4yQXBMMEvTIK5gA2xyhtml-FyQkrS1GyHf6F7jmK-qZGndo7R8whxnC3VYWWZFD2kj3Tcg0vU6TqniKHstEQpfas2DM_6Z7kRJvqIho-qVdWLtbpv/s640/edit20200614_113203.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
<span style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -0.25in;">4.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="font-family: Arial, sans-serif; font-size: 12pt; text-indent: -0.25in;">Add
turmeric powder, red chili powder and sauté for a few seconds. </span><br />
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRonvRY_PlxHqX2z4x9JCq_iZFC-P3mosAw_paMdXkvgzUyc1xNwM65Ut7qocokOQVCE8WBe2nWFyIJ8YZEJuzpnarS50ph-Znsck7CTnDiydD2qeoQWkmE24KtWS61g41wP6vn2sYvhg/s1600/edit20200614_113556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1402" data-original-width="1600" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRonvRY_PlxHqX2z4x9JCq_iZFC-P3mosAw_paMdXkvgzUyc1xNwM65Ut7qocokOQVCE8WBe2nWFyIJ8YZEJuzpnarS50ph-Znsck7CTnDiydD2qeoQWkmE24KtWS61g41wP6vn2sYvhg/s640/edit20200614_113556.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Add
the raw mangoes (seed included), rinsed tur dal, salt and approximately </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">3½ </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">to
4 cups water.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIqvH-0Q2cli4f5NkzzTjj7ncv66J48IgypRxh8C7_Ft6_TVqhS0Vh4AssOVmMVS8qTxX3Egeds67S12piskqU2Mg7Q9fpRAZ_c0Cn_1AB5bzdEVROuYq3XQxj7n9H2CjCUz-y-45dKiL/s1600/edit20200614_113745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIqvH-0Q2cli4f5NkzzTjj7ncv66J48IgypRxh8C7_Ft6_TVqhS0Vh4AssOVmMVS8qTxX3Egeds67S12piskqU2Mg7Q9fpRAZ_c0Cn_1AB5bzdEVROuYq3XQxj7n9H2CjCUz-y-45dKiL/s640/edit20200614_113745.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Pressure
cook the dal for two whistles. Then, lower flame and allow pressure to build up
for one more whistle and shut off the stove. Allow the pressure to release by
itself. Empty the dal into a vessel. Give a light stir so as to smoothen out
about 80-90 percent of the dal. Allow a wee bit of the dal to retain its shape.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqSr1THDptmxaDJAtwxL3Tk7_1qUUFWjOB-PLaVX1Txxxbf1eRd-I40fk3dTtXajHv-rml1bGO7bdSn_DotKKFWFrMKihH323YFd7-3coCVfRX6XuUUWdXSowT-FNupJy3f7o-PDyDrND/s1600/edit20200614_122802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1311" data-original-width="1600" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqSr1THDptmxaDJAtwxL3Tk7_1qUUFWjOB-PLaVX1Txxxbf1eRd-I40fk3dTtXajHv-rml1bGO7bdSn_DotKKFWFrMKihH323YFd7-3coCVfRX6XuUUWdXSowT-FNupJy3f7o-PDyDrND/s640/edit20200614_122802.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Put
the dal back on low heat, add coriander leaves and simmer for 2 to 3 minutes.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-4A7r6yKtt2Lw7pNA698N-B2nuIG6zKlfr8M22UGOuxvUlNiDHmYEjwKqj3t6M8eVTYCt5uSj3gR0op2rlA9ncHLoetaNmYe0UoF8xJmL7dYnAw-J4DhMqLDq91z4jraWJchg7qIocJj/s1600/edit20200614_124458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1188" data-original-width="1600" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-4A7r6yKtt2Lw7pNA698N-B2nuIG6zKlfr8M22UGOuxvUlNiDHmYEjwKqj3t6M8eVTYCt5uSj3gR0op2rlA9ncHLoetaNmYe0UoF8xJmL7dYnAw-J4DhMqLDq91z4jraWJchg7qIocJj/s640/edit20200614_124458.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Optional:</span></b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">
Heat clarified butter in a separate pan. Add 5 curry leaves, Deghi Mirch or
Kashmiri chili powder and broken dry red Kashmiri chilies. When the leaves and
chilies begin to crackle take the vessel off the heat and pour the tadka over
the dal. Serve with rice (Basmati or soft ghee-laden Indrayani rice would be my
choice), or pair it with vegetables and chapatis.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ANsO9_ps4yhQQ5UDtaEbLUGJcPnkbSNga8RkKImt845vKnMTHQauApXBMN_bUOhHMNkkRKwqNjg6EOE6Or-ySY8-mVUzGLPDjHSQaFU5-SbHQbU6cvsvvCAnEk-rUCVPZzIP36c0Em34/s1600/edit20200614_125654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1206" data-original-width="1600" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ANsO9_ps4yhQQ5UDtaEbLUGJcPnkbSNga8RkKImt845vKnMTHQauApXBMN_bUOhHMNkkRKwqNjg6EOE6Or-ySY8-mVUzGLPDjHSQaFU5-SbHQbU6cvsvvCAnEk-rUCVPZzIP36c0Em34/s640/edit20200614_125654.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Chef Notes:</span></b><span style="font-family: Arial, sans-serif; font-size: 12pt;"> </span></div>
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<ol style="text-align: left;">
<li><span style="font-family: Arial, Helvetica, sans-serif;">The original version of this dal does not have tadka. I love a ghee tadka with dal, hence gave it a tadka twist; precisely why I have written ‘Optional’ for ‘Tadka’. According to the original recipe, as made by Andhra-ites, once you add the coriander leaves and simmer for a few minutes, the dal is ready to be served. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">The consistency of this dal is entirely up to you. I served a thick-ish dal with soft Indrayani rice.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">There is another way to cook this wherein the dal and mangoes are cooked separately and then mixed together. I chose not to go the long route and opted for this short method instead.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">The quantity of mango added to the dal will depend entirely on how sour the mango is and also on how tangy you prefer the dal to be. The mango I used was pretty sour, but I used a whole mango as we like tangy dals and also because I had planned to pair it with rice which would dilute the tanginess to a certain extent. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.<br /></span><span style="text-indent: -0.25in;"><br /><b style="font-family: Arial, sans-serif; font-size: 12pt;">Some more photographs:<br /></b><span style="font-family: Arial, sans-serif;"><b><br /></b></span><div style="font-weight: bold; text-align: left; text-indent: -24px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvAMgKS1GwtNS54jcobagXjdkpDB5vy3XqSur1orwFFWapPs-vjino1eofCWGxieluAqZyyN-r2amj9RjxWkr-GmqPifDNBNrjHjXAjLVGJMCjZxrJzUxflrKJC7RQo0Pa_ETV2Ces5Ep/s1600/edit20200613_211922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1393" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvAMgKS1GwtNS54jcobagXjdkpDB5vy3XqSur1orwFFWapPs-vjino1eofCWGxieluAqZyyN-r2amj9RjxWkr-GmqPifDNBNrjHjXAjLVGJMCjZxrJzUxflrKJC7RQo0Pa_ETV2Ces5Ep/s640/edit20200613_211922.jpg" width="555" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSTjsZHnT8VeE4lK8Yt8nWufWLgQJg8-UE2DTcXl71nDS98pR3j6nQiIFYoaExJW8IyZfofVke338BVLaMZdNVU8ag_POqmoF9Bd2BG_FXYfM7X77InqXsocIVeDelkoIa-q3pREBM6m-/s1600/edit20200614_110226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1600" data-original-width="1550" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSTjsZHnT8VeE4lK8Yt8nWufWLgQJg8-UE2DTcXl71nDS98pR3j6nQiIFYoaExJW8IyZfofVke338BVLaMZdNVU8ag_POqmoF9Bd2BG_FXYfM7X77InqXsocIVeDelkoIa-q3pREBM6m-/s640/edit20200614_110226.jpg" width="620" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qQmuJJ9Nh1vhtsQaoXuJV91A4P5bu1bXfD7AgRCI8D4m6ikP6wXz0f7BRCzFMPSb-Gd9minipFlPXwSFyKretiygR3N20rw5qoCFatQxp0h-4KiRb7Kfo6TXWmtbJhZy_TopIlJ4ABn5/s1600/edit20200614_112309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1600" data-original-width="1541" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qQmuJJ9Nh1vhtsQaoXuJV91A4P5bu1bXfD7AgRCI8D4m6ikP6wXz0f7BRCzFMPSb-Gd9minipFlPXwSFyKretiygR3N20rw5qoCFatQxp0h-4KiRb7Kfo6TXWmtbJhZy_TopIlJ4ABn5/s640/edit20200614_112309.jpg" width="616" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1A_RJjsd5Qd3UswKOnKG6xesP35ryrUEplWVkL2u-AIJiWgF8VtDYV4L0rCDmwym06PaoF5H-mlUzbNUFCF5KTvYEi1OGEQBxEYgv4OV1m-xOm5mOHeu91hDyXHWllciygGKnOoo9LaOJ/s1600/edit20200614_113111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: -0.25in;"><img border="0" data-original-height="1246" data-original-width="1600" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1A_RJjsd5Qd3UswKOnKG6xesP35ryrUEplWVkL2u-AIJiWgF8VtDYV4L0rCDmwym06PaoF5H-mlUzbNUFCF5KTvYEi1OGEQBxEYgv4OV1m-xOm5mOHeu91hDyXHWllciygGKnOoo9LaOJ/s640/edit20200614_113111.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQZs2WAukrOIexhf4rh5WtegAtqGEVLfssnKzNbXE8P3vCXhi70bN0eH6gg1Fjxs1MT3h610-f7KdoKrQZQ2eJE8X247cQLSwhAe-0k6dkHEhJ7t6uY8VbvChc_WHeSvwz55Wb1eSsAiz/s1600/edit20200614_113524.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1464" data-original-width="1600" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjid7qKtOF9AWV-geSZulZVi28m7Sp5wwyFlKVpTaeb3lcKFI5GOudWSb1jeOh4pmS4boTP2fLTv9gKLuyXh6_HyTKY5hlI186OuWGBXiXDkLMXaMydm1mx_W0p_hOPEigSA8yzlmI9DVlE/s640/edit20200614_122811.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttw9r0tkxSM-UqfvAuBX0aPyhrsop15spCdMbWoz0bqqtT987Gxrf1snb7hHap76np1AxcfSm7y-ObEMxbTwYnpUo3cIdJ2YoGxwRMoyAjCNFGhdnrrzuLtiRYZq4yk34rgNqx-6v1NYw/s1600/edit20200614_125507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1214" data-original-width="1600" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttw9r0tkxSM-UqfvAuBX0aPyhrsop15spCdMbWoz0bqqtT987Gxrf1snb7hHap76np1AxcfSm7y-ObEMxbTwYnpUo3cIdJ2YoGxwRMoyAjCNFGhdnrrzuLtiRYZq4yk34rgNqx-6v1NYw/s640/edit20200614_125507.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3bjrfYSqVEiVpqmG_AbhHo1uuyZ6H8YJZPQlq-bZkLOui4cQjFu3UbRZwNFDU9cYeWJxWCUji3OAKNCmPCj5dQ_P9jmN9ZljGrr01JfMOqS8PPgfr-esx7zr-iKOqC5W5Blwn7K_s2ed/s1600/edit20200614_125536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1224" data-original-width="1600" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3bjrfYSqVEiVpqmG_AbhHo1uuyZ6H8YJZPQlq-bZkLOui4cQjFu3UbRZwNFDU9cYeWJxWCUji3OAKNCmPCj5dQ_P9jmN9ZljGrr01JfMOqS8PPgfr-esx7zr-iKOqC5W5Blwn7K_s2ed/s640/edit20200614_125536.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJ7LTFB2zPBIG1xWI4j_Qg3H77rnLYc-6WNmlZQPpZ5Lzp4jyN84W4frisjF5MVWUTh1oZEkuNT2RthdgtW1ZeDwUU-UW506k7bXGeA3rvIi87rAKaQ2T-kxYQn99-Y_PiXqZ_VLOls9m/s1600/edit20200614_125706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1098" data-original-width="1600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJ7LTFB2zPBIG1xWI4j_Qg3H77rnLYc-6WNmlZQPpZ5Lzp4jyN84W4frisjF5MVWUTh1oZEkuNT2RthdgtW1ZeDwUU-UW506k7bXGeA3rvIi87rAKaQ2T-kxYQn99-Y_PiXqZ_VLOls9m/s640/edit20200614_125706.jpg" width="640" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-40606585790049510452020-06-19T18:59:00.001+05:302020-06-19T18:59:33.437+05:30Sticky Mango Rice – Khao Neow Mamuang Lat Kati <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3nIobMBqB66E6WiEay9Qo3x15Q88xeq4wR_8x6VD8RqfQggpWqTBJqAeR5bDRrgpRJSZrB_roBHKGdi36KAEfE2SEKrgF-KUTfLFkRuKyI80JxyLmo9GJXX90PQ3NANazRMVQuagSjJJ7/s1600/edit20200617_161258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3nIobMBqB66E6WiEay9Qo3x15Q88xeq4wR_8x6VD8RqfQggpWqTBJqAeR5bDRrgpRJSZrB_roBHKGdi36KAEfE2SEKrgF-KUTfLFkRuKyI80JxyLmo9GJXX90PQ3NANazRMVQuagSjJJ7/s640/edit20200617_161258.jpg" width="640" /></a></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">I have been meaning to make this for ever so long and
I finally got around to whipping it up this mango season. This recipe is a
combination of Kay Plunkett-Hogge and Marion Grasby’s recipe for Sticky Mango
Rice. I used Jasmine Rice for this recipe but if you can lay your paws on
Sticky (Glutinous) Rice go with that. I cannot help but emphasize, as have the
authors of the recipe, please make it with ripe mangoes of very good quality or
it isn’t worth the effort.</span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">125 grams raw Sticky rice (or Jasmine rice)<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">250 – 300 mils coconut milk (I use Kara or Dabur
cartons)<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">60 grams (1/3<sup>rd</sup> cup) palm sugar or castor
sugar or regular sugar<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">A big pinch of salt<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">2 – 3 ripe mangoes, peeled and chopped into pieces or
sliced<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">1 tablespoon sesame seeds </span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">For Use:<o:p></o:p></span></b></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">A steamer or a steamer basket or a makeshift vessel
colander steamer<o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">A 15-inch by 15-inch muslin cloth (or cheesecloth)<br /><br /></span><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/DutpTvM-9hI/0.jpg" src="https://www.youtube.com/embed/DutpTvM-9hI?feature=player_embedded" frameborder="0" allowfullscreen></iframe><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Method:<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Soak
the Jasmine rice in water for 3 hours.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4DVXzdq2DxmRGwK5nKcDFtS_-RC2NgAHGB5C4OnLT342qR4hO0zmlEm7qtsRMO3y_arN3kyjSj1nl_8FbFLP1Pf-mkONd0j6oYEYkGWeNQ6F82FL_px4PdV3OashWkVQ4O7MPrTPVyX0/s1600/edit20200617_110541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4DVXzdq2DxmRGwK5nKcDFtS_-RC2NgAHGB5C4OnLT342qR4hO0zmlEm7qtsRMO3y_arN3kyjSj1nl_8FbFLP1Pf-mkONd0j6oYEYkGWeNQ6F82FL_px4PdV3OashWkVQ4O7MPrTPVyX0/s640/edit20200617_110541.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">After
3 hours, drain and rinse the rice in fresh water.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPpXtSBU6zNKOTKauUBelPwX7ngOwLkRm8Igkfo8Cr6i_MMx4zQfgxbQgv2k4kRudwo5MPwjEds5yCohMCf0fyoBhGfO9dSGD_vi978mfTswXJeYXPjXyV_zwUqHc6Mv5FuN4U2T5okCl/s1600/edit20200617_105901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPpXtSBU6zNKOTKauUBelPwX7ngOwLkRm8Igkfo8Cr6i_MMx4zQfgxbQgv2k4kRudwo5MPwjEds5yCohMCf0fyoBhGfO9dSGD_vi978mfTswXJeYXPjXyV_zwUqHc6Mv5FuN4U2T5okCl/s640/edit20200617_105901.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Bring
water to boil in the base of a steamer/vessel. When the water gets to a roaring
boil, lower heat, put the top colander-like section over it.</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiEmcODMNnp3bJPyHjGRoH0IMfN_EbxXxE2aRSKr90iirN9gGFtXgK9har9c_VAnsnSwngkJuoXewkt0mxY8FFb9TDaVYXPuTxAXnVIgQ9yp3YhBcN8yLuvpPK5ZsjGIG3d20eEwb8Hl5/s1600/edit20200617_110754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiEmcODMNnp3bJPyHjGRoH0IMfN_EbxXxE2aRSKr90iirN9gGFtXgK9har9c_VAnsnSwngkJuoXewkt0mxY8FFb9TDaVYXPuTxAXnVIgQ9yp3YhBcN8yLuvpPK5ZsjGIG3d20eEwb8Hl5/s640/edit20200617_110754.jpg" width="640" /></a><br /><br /></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Put
the muslin cloth on the colander section and spread out the rice in an even
layer. Fold the cloth over the rice, cover with a lid.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYKTLxhNonEHuVeppJa-_6tXs_SdmDGzw8nbtN_rteD2Qwp4qOzF06f1x-ybZ38h45qNBEyvjq9obEu8yvvicKA64yPR9YZUOccNu4FYqGI3GmjuqE8P22x9zD4NXzfQKob2RAxCTpt6K/s1600/edit20200617_110906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1373" data-original-width="1600" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYKTLxhNonEHuVeppJa-_6tXs_SdmDGzw8nbtN_rteD2Qwp4qOzF06f1x-ybZ38h45qNBEyvjq9obEu8yvvicKA64yPR9YZUOccNu4FYqGI3GmjuqE8P22x9zD4NXzfQKob2RAxCTpt6K/s640/edit20200617_110906.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Increase
the flame to high and steam the rice for 20 minutes. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Check
the rice at the 20-minute mark and if it isn’t cooked to sticky texture,
continue cooking (covered) for 8 to 10 minutes more, or until desired texture
is achieved.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wOEYy7YfiNxlxiPRdGl8uDk75XkyfMJpAhyY6_nX5YhpG0V0qca3utuHzGUFpSqkFNU4H_z5Kk2Uj_U2AMf3nI_1mik5rrxT2Yl3BqVy14P305hZWyUEAGCTIGVER3SzogTRTdsKC82q/s1600/edit20200617_115455%25280%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wOEYy7YfiNxlxiPRdGl8uDk75XkyfMJpAhyY6_nX5YhpG0V0qca3utuHzGUFpSqkFNU4H_z5Kk2Uj_U2AMf3nI_1mik5rrxT2Yl3BqVy14P305hZWyUEAGCTIGVER3SzogTRTdsKC82q/s640/edit20200617_115455%25280%2529.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">While
the rice is cooking, toast the sesame seeds on low flame. When the colour of
the sesame seeds get to a light toasty colour and a nutty aroma reaches your
olfactory senses, remove the sesame seeds into a plate. Keep aside and allow to
cool.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqLf5BRVSF4DJZAXgsYuaOKquuryHUuFVwUakb0T26RPMcEhhF1QRDvh1k3yGzaCJI9JpRrHoC3UMhKl-zHP61UJ3twRWvkwcYvwkotLj87M53dBvPP6JTZSfQNdtslRB5TFOFmpjfmwE/s1600/edit20200617_114329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqLf5BRVSF4DJZAXgsYuaOKquuryHUuFVwUakb0T26RPMcEhhF1QRDvh1k3yGzaCJI9JpRrHoC3UMhKl-zHP61UJ3twRWvkwcYvwkotLj87M53dBvPP6JTZSfQNdtslRB5TFOFmpjfmwE/s640/edit20200617_114329.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">On
<b>very low heat</b>, stirring all the time, heat coconut milk, sugar and salt in a
stainless-steel vessel or a non-stick pan. When the sugar melts and the milk is
heated through, remove from fire, and keep aside.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Remove
the warm cooked rice from the muslin cloth, retain approximately 50 mil of the
coconut milk mixture and pour the rest into the rice. <br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEium_PDvVP-3weNgUFzYQtZtblxxAwAXokGdZfRPaHtrcw0_f2mUiJup4MfGSLRItla5T9qPN5mx7HKrwkeRHmkPubAtWvLQgiNKaCpM9_TjFBuSLGmX2jiAgUQ4RiIHFiA_8xTVcw3M6Fz/s1600/edit20200617_120804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1212" data-original-width="1600" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEium_PDvVP-3weNgUFzYQtZtblxxAwAXokGdZfRPaHtrcw0_f2mUiJup4MfGSLRItla5T9qPN5mx7HKrwkeRHmkPubAtWvLQgiNKaCpM9_TjFBuSLGmX2jiAgUQ4RiIHFiA_8xTVcw3M6Fz/s640/edit20200617_120804.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Give
it a stir to ensure the coconut milk is well incorporated into the rice. Cover
and keep aside giving the rice time to absorb the coconut milk completely. </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><b>To Serve:</b><o:p></o:p></span></div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Divide the rice into four or five equal portions, top
(or serve alongside) with chopped/sliced mangoes. Drizzle the remaining coconut
milk over each portion and sprinkle some toasted sesame seeds. Serve!<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1p5PFiFyiAAkJAfN_izXfydF8L_pbY6-209BYUVCVQLIIlasljAebLGbeeSmcvO_NoN79v1jz6NfOZxMR7OiVkCAoZus04t8l-5NA97Kv1WiHtJf_WTsr9Voo80mm7pmmyvpMkPD0HF3f/s1600/edit20200617_161702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1578" data-original-width="1600" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1p5PFiFyiAAkJAfN_izXfydF8L_pbY6-209BYUVCVQLIIlasljAebLGbeeSmcvO_NoN79v1jz6NfOZxMR7OiVkCAoZus04t8l-5NA97Kv1WiHtJf_WTsr9Voo80mm7pmmyvpMkPD0HF3f/s640/edit20200617_161702.jpg" width="640" /></a><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"><o:p></o:p></span></div>
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<b><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">Chef Notes:<o:p></o:p></span></b></div>
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<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">While
I do have a steamer at home, it is a huge one hence did not bother with it. I
chose to use a makeshift steamer with a vessel below with a colander above it. QED!
</span><span style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol-ext; mso-hansi-font-family: Arial; mso-symbol-font-family: "Segoe UI Emoji";">😉<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFC-oo54CBeGi3YEUrCm1UFuTlNLk-zXMFvbiaQcJqwZwdLrxRVyoK_9UJgaVSvQYlA9ao2qjgRbhFASnOCbs2vdU3JdQKWhRjAOqCO1OgoMyK93WAJra4fP8RANuXhsBSour-GfrmsNi/s1600/edit20200617_110002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFC-oo54CBeGi3YEUrCm1UFuTlNLk-zXMFvbiaQcJqwZwdLrxRVyoK_9UJgaVSvQYlA9ao2qjgRbhFASnOCbs2vdU3JdQKWhRjAOqCO1OgoMyK93WAJra4fP8RANuXhsBSour-GfrmsNi/s640/edit20200617_110002.jpg" width="640" /></a><span style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol-ext; mso-hansi-font-family: Arial; mso-symbol-font-family: "Segoe UI Emoji";"><br /><br /></span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;"> <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">125
grams of raw rice will usually yield 250 grams of cooked rice which </span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">is an ideal quantity for dessert, for 4 (or max 5) people</span><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">The
number of mangoes you choose to serve, with the rice, is entirely up to you. We
used 3 Kesar mangoes because we were greedy, ideally 2 would have sufficed.
*giggles* <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">I
did not have palm or castor sugar which is why I opted for regular sugar and it
worked beautifully so don’t get too hassled if you don’t have palm or castor
sugar in your pantry. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">I also know friends who cook this recipe with
Maharashtrian Ambemohar Rice. The aroma of mango blossoms that emits from this
rice and its flexibility to be cooked to sticky texture, make it a perfect
substitute for Sticky Rice. If you choose to use Ambemohar, cook the rice as
you would normally do but to a sticky texture. Follow the rest of recipe as
written. Btw, I also have friends who swear Indrayani rice works as well. I
haven’t tried it tough. </span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-ansi-language: EN-US;">You </span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">may share the direct blog-link of the recipe/s
but do <b>NOT</b> publish my recipes and my photographs on any blog-site or
website without my explicit consent or attempt to pass off my recipe/s as your
own. You will be held accountable for plagiarism.</span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><br /></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><b>Some more photographs:</b></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"><b><br /></b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9084118720979829216.post-87164874899956938552020-06-11T20:48:00.000+05:302020-06-11T20:48:25.752+05:30Bacon Crumble<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Certain food/s make one’s heart sing. Bacon happens to be just
that! Only someone who loves bacon as much as I do will understand that. For ‘oink’
lovers this is a must-have pantry/fridge staple. I usually make this is a large
half-kilo quantity. My choice of bacon is usually streaky. The meat crisps up
and the fat melts gorgeously providing me with oinky-fat for eggs, fried rice,
etc. While I know chicken bacon is available, please don’t waste your time
crisping that up. Really, if it’s chicken bacon you wanna use, just don’t
bother! *cheeky grin* Bacon crumble is always, always ‘oink’! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcKSumhAPXznXI6vowrbHWo1t86PWESh7gN2ONNx2jLxCBPuV8IXTXtYtH4ZJsVhXVnNt6hbtTSP7MDEQaXeldSwMovuNuXSFre2CA1K6pevksImk71EFIrJDOMorH0wQsccNHRbed_HM/s1600/edit20200505_132345.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcKSumhAPXznXI6vowrbHWo1t86PWESh7gN2ONNx2jLxCBPuV8IXTXtYtH4ZJsVhXVnNt6hbtTSP7MDEQaXeldSwMovuNuXSFre2CA1K6pevksImk71EFIrJDOMorH0wQsccNHRbed_HM/s640/edit20200505_132345.jpg" width="640" /></a><o:p></o:p></span></div>
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<b><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Ingredient:<o:p></o:p></span></b></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Half kilo streaky bacon (or any bacon)<o:p></o:p></span></div>
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<b><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Method:<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Heat a pan. (non-stick or otherwise) <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6HBLjlVhSaIsJP1O6Q8BvHTbqp2cg54dYHCxQKzXXHv-rrEsGXkxsIZtlcx9Vz8PX0Q_gRdOrWwjvOFXzpsL9j-XM-v0AGk9ZgcRienq-6FeCYRCtGcb2Ey01b5QKMhKpEv1y1hPEdE_w/s1600/edit20200505_122136.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1597" data-original-width="1600" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6HBLjlVhSaIsJP1O6Q8BvHTbqp2cg54dYHCxQKzXXHv-rrEsGXkxsIZtlcx9Vz8PX0Q_gRdOrWwjvOFXzpsL9j-XM-v0AGk9ZgcRienq-6FeCYRCtGcb2Ey01b5QKMhKpEv1y1hPEdE_w/s640/edit20200505_122136.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Lay out bacon strips in the pan and fry them <b>NEARLY</b>
crisp on both sides. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Remove and leave to drain onto a plate lined
with kitchen paper towels. They will further crisp up as they cool.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrLt0MdosX1qzuu3TDKB1Lr-sLYUMyDheBpzJilKaAimjLP-rTB_ZsSwfNFLu64TorMLL-Gf0nkf0D0IPu7ZvOz_I7qMWM9wejVpIDKhwY30rN18oe9xjNWRJSp2khxZYuNl0faLjuq9q/s1600/edit20200219_133828.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1293" data-original-width="1600" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrLt0MdosX1qzuu3TDKB1Lr-sLYUMyDheBpzJilKaAimjLP-rTB_ZsSwfNFLu64TorMLL-Gf0nkf0D0IPu7ZvOz_I7qMWM9wejVpIDKhwY30rN18oe9xjNWRJSp2khxZYuNl0faLjuq9q/s640/edit20200219_133828.jpg" width="640" /></a><br /><br /><o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Remove the released fat from the pan into a bowl.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Repeat the frying process until all bacon is
used up.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Once cool, cut into pieces with a knife (difficult)
or snip the strips with a pair of scissors (easy-peasy). To cut large crumbles,
or fine, is entirely up to you. I prefer small crumble. Go on, fry a batch… or
two… or three. *wicked grin* <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYwaHNIth5gRdVc3DeaT0yE7tfLqBJKwSTg2TbO3zMpOXaxqLdVHHseNqhVn6zfi2ztMEkNboGFNB_HtoqOD6SdEG6uTj03h5OmVRr-RB-Su0w4NI73sd7Q8uxpK1hP3se4wW-3iZRu99/s1600/edit20200505_145836.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1492" data-original-width="1600" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYwaHNIth5gRdVc3DeaT0yE7tfLqBJKwSTg2TbO3zMpOXaxqLdVHHseNqhVn6zfi2ztMEkNboGFNB_HtoqOD6SdEG6uTj03h5OmVRr-RB-Su0w4NI73sd7Q8uxpK1hP3se4wW-3iZRu99/s640/edit20200505_145836.jpg" width="640" /></a><o:p></o:p></span></div>
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<b><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Chef Notes:<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">As always, the words in caps and bold are
merely for emphasis; not meant to offend.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Please do not over-fry the bacon. You aren’t
going to enjoy the crumble if it tastes bitter. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Do not crowd the pan with bacon strips. Add
them in a way where they fit comfortably and are easy to flip. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Do not forget to remove the melted bacon fat into
a separate bowl after each batch is fried. That liquid is <b>‘oink-go</b>l<b>d’</b>.
</span><span lang="EN-GB" style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol-ext; mso-hansi-font-family: Arial; mso-symbol-font-family: "Segoe UI Emoji";">😊</span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Draining the fried bacon strips on kitchen
towels and allowing them to cool is a <b>VERY IMPORTANT</b> step as the bacon
crisps up beautifully when given time to drain the excess fat and cool down. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">You can also use an electric chopper if you
want very fine crumbles of bacon.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">I usually use these crumbles for omelettes,
scrambled eggs, chowders, grilled cheese sandwiches, creamy mushrooms on toast and
more. There are times when I stand in front of my fridge, open the fridge door,
sneakily grab the box of bacon crumble and steal a spoonful. Shhuussshhh! Sometimes,
I’m surprised there’s any left when I actually need it. Hehehe! </span><span lang="EN-GB" style="font-family: "Segoe UI Emoji",sans-serif; font-size: 12.0pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol-ext; mso-hansi-font-family: Arial; mso-symbol-font-family: "Segoe UI Emoji";">😊</span><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;"> <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">This keeps beautifully for 4 to 6 six weeks, in
an airtight bottle or box. I usually store it in the fridge, but it keeps just as
beautifully when stored outside. My reason for using the fridge is mainly that
it stays out of sight. *Honest confession – Sigh!* <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">While point No 9. is not exactly a ‘Chef Note’,
I simply had to pen this. Before you cut up all the bacon, keep one slice aside
for yourself. Head to the fridge, get out that jar of Bitter Orange Marmalade,
smear some on the slice of bacon and…. ahem!! Do I need to say anything more?? Oh
alright, eat it, dammit! So darn yum! <b>Disclaimer:</b> Please do this after
you have finished snipping the rest of the bacon slices or you’ll have no bacon
left to snip. *evil grin* <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">There is a microwave method, too, wherein you
lay bacon strips between two kitchen towels. Ensure they are laid out without
sticking together. Put the bacon (encased between kitchen towels) on a plate and microwave for 5 minutes.
I’m told the kitchen towel absorbs the grease leaving you with crisp bacon. <b>Clarification:</b>
This is something I read online and is not a method tried and tested by me. I always
opt for the pan crumble. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">You may share the direct blog-link of the
recipe/s but do <b>NOT</b> publish my recipes and my photographs on any
blog-site or website without my explicit consent or attempt to pass off my
recipe/s as your own. You will be held accountable for plagiarism.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: "Arial",sans-serif; font-size: 12.0pt;">Some more photographs:</span></div>
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