tag:blogger.com,1999:blog-33753847518853373812024-03-14T22:49:11.930+04:00http://sonikhadilkar.blogspot.com/ .. Welcome to Soni's KitchenSoni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.comBlogger223125tag:blogger.com,1999:blog-3375384751885337381.post-44184572476431828792021-08-29T10:35:00.003+04:002021-08-30T11:12:49.053+04:00White butter from whipping cream<p style="text-align: justify;"><span style="font-family: arial;"><span style="-webkit-text-size-adjust: auto; font-size: 18.55px;">I’ve grown up eating the white butter (लोणी in Marathi) be it with <i>thalipeeth, dosa, paratha </i>or even bread. We hardly ate store bought butter back then. In my recent trip back home, M fell in love with freshly churned butter (लोणी), so much so that he ate the white butter with <i>Idli, Dosa, Amboli, thalipeeth & Parathas</i>, so I had to give it a try by make the white butter using the whipping cream as the traditional way of making butter is not possible. But never the less the white butter made from whipping cream tastes exactly the same like you make it back home in India. The process of making butter is quite messy but worth the mess if you like eating white butter, it tastes exactly how you would make butter in your childhood. I made the butter using my hand mixer.</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUARcK9qio6yuqZdWWyuQzFNQVWHu3MXRanxCj5W8ve_-3mXHNf1VYWMytDL1fqoLsC4vSuVtBgWOY6UQL4Iab69_hyphenhyphen0FDLoYwKnh6MhmwYMbDFHQoJbHZlBzD_DZPEUg4RfEng85XsY0/s2048/20020099-3905-4961-9D8E-BDAA1BDE02D4.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUARcK9qio6yuqZdWWyuQzFNQVWHu3MXRanxCj5W8ve_-3mXHNf1VYWMytDL1fqoLsC4vSuVtBgWOY6UQL4Iab69_hyphenhyphen0FDLoYwKnh6MhmwYMbDFHQoJbHZlBzD_DZPEUg4RfEng85XsY0/s320/20020099-3905-4961-9D8E-BDAA1BDE02D4.jpeg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 18.55px;"><b><u><span style="font-family: arial;">Ingredients</span></u></b></span></p><div class="separator" style="clear: both; text-align: center;"><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-size: 18.55px;"><span style="font-family: arial;">1 ltr whipping cream (I used Al Marai whipping cream)</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-size: 18.55px;"><span style="font-family: arial;">Few ice cubes or cold water </span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.1px; text-align: start;"><span style="font-family: arial;"><span class="s1" style="font-size: 18.55px;"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-size: 18.55px;"><b><u><span style="font-family: arial;">Method</span></u></b></span></p><ol class="ol1" style="-webkit-text-size-adjust: auto; text-align: start;"><li class="li1" style="font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 18.55px;"><span style="font-family: arial;">Pour the whipping cream to a deep bowl, use your hand mixer and start whipping the cream on medium to high speed until the cream turns to stiff peaks, to make the white butter you have to go further beyond making stiff peaks or make “over whipped cream”</span></span></li><li class="li1" style="font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 18.55px;"><span style="font-family: arial;">When the cream starts to curdle, lower the speed, after few minutes the butter will separate from the buttermilk, at this time you can add 2-3 pieces of ice cubes or 1/4 cup chilled water. Continue to beat until the butter is completely separated from the buttermilk. </span></span></li><li class="li1" style="font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 18.55px;"><span style="font-family: arial;">Use your hands to collect the white butter from the buttermilk, remove it in a bowl or a box. You can use a muslin/cheese cloth to separate the butter but I will suggest using <span class="Apple-converted-space"> </span>your hands as this whole process of collecting butter quite enjoyable. </span></span></li><li class="li1" style="font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 18.55px;"><span style="font-family: arial;">1 ltr of whipping cream will produce approximately 380-400 grams of butter.</span></span></li></ol><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipiBYSRDnKl9Xt0NKYBR8V9INQwYl8MC2WX5wcCjk_71c2m0JN_CQ7QiU61bkQDNA11z7Su4bcLffZg9tR80Lsyf4c8Ia48UUpl2kNoL0iLnQJocssI23zL_roYxONMKKl_rqRVK8t4ow/s2048/DFBBCCC5-1CE7-4719-8469-A8F0830BDEC3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipiBYSRDnKl9Xt0NKYBR8V9INQwYl8MC2WX5wcCjk_71c2m0JN_CQ7QiU61bkQDNA11z7Su4bcLffZg9tR80Lsyf4c8Ia48UUpl2kNoL0iLnQJocssI23zL_roYxONMKKl_rqRVK8t4ow/s320/DFBBCCC5-1CE7-4719-8469-A8F0830BDEC3.jpeg" width="240" /></a></div><br /><span style="-webkit-text-size-adjust: auto;">We enjoyed the butter with thalipeeth.</span></span></div></div><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDn7f73t0SByV2RcCxQQOfXFE7wxcLLcihCeUa1qxsVhLhFBBx8nxHRI1xz6OnzH7ZByNv4sXkiba27fbW7vMABJ928AXtl9w44aau3sKYjIPQKetqSgFA-AaCYk5N-Yw-GHY439qI7s/s2048/0CF44888-3342-4522-AE9F-654D86955AB4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDn7f73t0SByV2RcCxQQOfXFE7wxcLLcihCeUa1qxsVhLhFBBx8nxHRI1xz6OnzH7ZByNv4sXkiba27fbW7vMABJ928AXtl9w44aau3sKYjIPQKetqSgFA-AaCYk5N-Yw-GHY439qI7s/s320/0CF44888-3342-4522-AE9F-654D86955AB4.jpeg" width="240" /></a></span></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-qvQY27PjxDpRKbiBZbuE2HGGR49lOWnb9vUIt-tNszk68N8x7cFN_T2FKQ8wJksfV8fZBUbW50bA8bxdBognnL4m82uKRetYnefSSg7JlDwtLl2BMuFL77n0FlxBv2C8_7mW2IfmHwk/s2048/0FD61A42-B28C-4389-9195-41D562BE671A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qvQY27PjxDpRKbiBZbuE2HGGR49lOWnb9vUIt-tNszk68N8x7cFN_T2FKQ8wJksfV8fZBUbW50bA8bxdBognnL4m82uKRetYnefSSg7JlDwtLl2BMuFL77n0FlxBv2C8_7mW2IfmHwk/s320/0FD61A42-B28C-4389-9195-41D562BE671A.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><br /><p></p>Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-70032390887862125802021-05-10T11:26:00.005+04:002021-05-10T12:45:12.693+04:00Mango Mousse with 2 ingredients <p><span face="-apple-system, HelveticaNeue" style="-webkit-text-size-adjust: auto; caret-color: rgb(49, 49, 49); color: #313131; word-spacing: 1px;">Mango mousse is one of the easiest & quickest desserts I’ve ever made; it takes not more than 20 minutes to make. The mousse turned out light, airy, smooth and it’s melts in the mouth.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPpApg_TtAVHg4dUSKw1iK8J7P_tLVDUt05yZMp69lTAskvixDb2o_to1csotyR6yaexh8ZtlkB9ufmg1ec4AoPWBB8ParUosR-bHIhNRl_EdqKWtH8OG6Bwgk4LZ5eBhCrBMC3RVsg7I/s1388/C26861C6-B774-46C8-98D4-57C7B1370FF5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1388" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPpApg_TtAVHg4dUSKw1iK8J7P_tLVDUt05yZMp69lTAskvixDb2o_to1csotyR6yaexh8ZtlkB9ufmg1ec4AoPWBB8ParUosR-bHIhNRl_EdqKWtH8OG6Bwgk4LZ5eBhCrBMC3RVsg7I/s320/C26861C6-B774-46C8-98D4-57C7B1370FF5.jpeg" /></a></div><br /><span face="-apple-system, HelveticaNeue" style="-webkit-text-size-adjust: auto; caret-color: rgb(49, 49, 49); color: #313131; word-spacing: 1px;"><br /></span><p></p><div data-originalcomputedfontsize="16" data-removefontsize="true" dir="auto" style="-webkit-text-size-adjust: auto; caret-color: rgb(49, 49, 49); color: #313131; font-family: -apple-system, HelveticaNeue; font-size: 1rem; word-spacing: 1px;"><b><u>~ Ingredients ~</u></b></div><div data-originalcomputedfontsize="16" data-removefontsize="true" dir="auto" style="-webkit-text-size-adjust: auto; caret-color: rgb(49, 49, 49); color: #313131; font-family: -apple-system, HelveticaNeue; font-size: 1rem; word-spacing: 1px;">250ml mango purée (I used the store bought)</div><div data-originalcomputedfontsize="16" data-removefontsize="true" dir="auto" style="-webkit-text-size-adjust: auto; caret-color: rgb(49, 49, 49); color: #313131; font-family: -apple-system, HelveticaNeue; font-size: 1rem; word-spacing: 1px;">250ml whipping cream</div><div data-originalcomputedfontsize="16" data-removefontsize="true" dir="auto" style="-webkit-text-size-adjust: auto; caret-color: rgb(49, 49, 49); color: #313131; font-family: -apple-system, HelveticaNeue; font-size: 1rem; word-spacing: 1px;"><b><u>~ Method ~</u></b></div><div data-originalcomputedfontsize="16" data-removefontsize="true" dir="auto" style="-webkit-text-size-adjust: auto; caret-color: rgb(49, 49, 49); color: #313131; font-family: -apple-system, HelveticaNeue; font-size: 1rem; word-spacing: 1px;"><ol style="text-align: left;"><li><span style="font-size: 1rem;">Before you start making the mousse make sure the bowl which you will be using to whip the whipping cream is chilled, so keep that bowl & the attachment of the hand mixer in the freezer for 10-15minutes.</span></li><li><span style="font-size: 1rem;">The whipping cream and purée has to be cold too. </span></li><li><span style="font-size: 1rem;">Whip the whipping cream until soft peaks, it takes about 8-10 minutes. </span></li><li><span style="font-size: 1rem;">Once the cream is whipped to soft peaks, add the chilled mango purée and mix both the ingredients.</span></li><li><span style="font-size: 1rem;">Using a piping bag with a star nozzle pipe the mousse into serving cups/ bowls and keep refrigerated for 4-5 hours before serving. </span></li><li><span style="font-size: 1rem;">Serve chilled, decorate with fresh mango or purée as shown in the second picture. </span></li><li><span style="font-size: 1rem;">If you want the mousse to look fancy you can tilt the glass at an angle using a tray or a small box and pipe or spoon the mousse and let it set for 3-4 hours then add the mango purée and serve.</span></li><li><span style="font-size: 1rem;">If you use fresh mangoes please add 2-3 tbsp of powdered sugar along with the mango purée for sweetness. Add sugar according to the sweetness of the mango. </span></li><li><span style="font-size: 1rem;">Use a blender to smoothen the fresh mango purée as the fresh mango purée has lumps in it.</span></li><li><span style="font-size: 1rem;">Also note some store bought purées are sweetened and some are non sweetened so add the sugar accordingly.</span></li><li>With the mentioned quantity you can make exactly 10 cups ( I used cutting chai cups) of mango mousse</li><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzYGVGKjT-v4Tf4axC3lcfTkc4ziABbbAL0jkPB4W7Jv_socOjHPo_2AqXPmXyciiosdoKrzuueBXYs1oPkrnsLwj-GjNMcStLPqmJBMOU7JoFmo1NW6yoVz5nLxwzaAW2Uy-RuE7z6M/s1153/90AE6FD0-426F-476F-814D-DCB8EAE9C1EF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1153" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzYGVGKjT-v4Tf4axC3lcfTkc4ziABbbAL0jkPB4W7Jv_socOjHPo_2AqXPmXyciiosdoKrzuueBXYs1oPkrnsLwj-GjNMcStLPqmJBMOU7JoFmo1NW6yoVz5nLxwzaAW2Uy-RuE7z6M/s320/90AE6FD0-426F-476F-814D-DCB8EAE9C1EF.jpeg" /></a></div><br /><span style="font-size: 1rem;"><br /></span></li></ol></div>Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-48170375324908992862021-05-07T22:54:00.005+04:002021-05-08T15:31:36.983+04:00Garlic Lemon Salmon in cream sauce with Veggies<p><span style="font-family: arial;">Pan seared Salmon with Lemon & Garlic in delicious cream sauce- it’s is a quick recipe prepared in one skillet & ready in 30 minutes! Served with potatoes & boiled broccoli, this is one seriously good salmon dinner idea; </span><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(33, 33, 33); color: #212121; font-family: arial;">This simple salmon recipe has few ingredients, but tastes absolutely delicious! Perfect for quick fix lunch or dinner.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjoDzyzU9HFl_aLLNjKsDFDDhrd1n-6cz4juThhwE92hQ_g9wvFu4h8jaCCU-MQS6g5D4AIM47kInZauL_L1Lm0CkmE6Beisqgyoy7d5Rpqkq4i9qVcOvFLj0yZoz-Fr7xm-1J90laMI/s4032/IMG_5541.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjoDzyzU9HFl_aLLNjKsDFDDhrd1n-6cz4juThhwE92hQ_g9wvFu4h8jaCCU-MQS6g5D4AIM47kInZauL_L1Lm0CkmE6Beisqgyoy7d5Rpqkq4i9qVcOvFLj0yZoz-Fr7xm-1J90laMI/s320/IMG_5541.HEIC" /></a></div><br /><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(33, 33, 33); color: #212121; font-family: arial;"><br /></span><p></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.1px;"><b><u>Ingredients</u></b></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">3 Salmon fillet(200 gms each)</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">Salt & pepper as per taste </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">2 tsp Olive oil</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">3 tbsp butter</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">250 ml heavy cream</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">3 tbs minced garlic</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">4 tbsp finely chopped parsley </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">2 tbsp lemon juice (add more if needed)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.1px;"><b><u><span class="s2" style="font-size: 18.55px;"></span>Method</u></b></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">Clean the salmon, pat dry, season with salt & pepper, in a pan add olive oil & pan-sear the salmon fillets for 4-5 minutes on the skin side & 3 minutes on the other side. Keep them aside. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">In the same pan add butter, after the butter melts add the crushed garlic, cook until fragrant for about a minute, add the cream & bring it to a gentle simmer while stirring occasionally, add lemon juice, salt & pepper.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">Add the salmon back into the pan, sprinkle with 3 tbsp finely chopped parsley, and spoon the sauce over each fillet.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">Grilled potatoes </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">I used 8 red baby potatoes. Wash the potatoes well, remove the dirt, pat dry and add them to a grilling dish/ plate. Rub olive oil, garlic salt, pepper and put in a pre heated oven for 30 minutes. After the potatoes are grilled tip them on a plate and crush them lightly until the potatoes leave a rough edge. You can do this using a fork or vegetable masher which we use to mash pao bhaji :)</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">Pop the potatoes back in the oven for 5 minutes more. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.1px;"><span class="s2" style="font-size: 18.55px;"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">Boiled brocolli</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">Boil 1 ltr water in a pot, add the chopped and washed broccoli to the boiling water after the water starts boiling, cook the broccoli for exactly 2 minutes. Strain the water add salt & pepper and serve immediately.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;">Serve with veggies & boiled rice.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 18.6px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 18.55px;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-3930771282113179892021-04-06T13:34:00.003+04:002021-04-06T13:34:46.466+04:00Kairi Panha ( कैरी चे पन्ह )<p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><span style="-webkit-text-size-adjust: auto; font-size: 17px; font-weight: bold; text-align: left; text-decoration: underline;">Kairi Panha (Raw Mango Drink)</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lAN55IqvygH6fgXRnBez4IsC8YI5cFG8EApgS9_0Z-XDsoK0TP84GTHW1ewGaXwjzZAhLJDMLWD-c7p4eiKoZEv-SYhrMefPDMXuy4xYIf9wxvrWCyIoF6KyNfGrBF-GS7aOBDPHccQ/s2048/D8235AEB-2E8E-42D7-9E28-AA9338C7114D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lAN55IqvygH6fgXRnBez4IsC8YI5cFG8EApgS9_0Z-XDsoK0TP84GTHW1ewGaXwjzZAhLJDMLWD-c7p4eiKoZEv-SYhrMefPDMXuy4xYIf9wxvrWCyIoF6KyNfGrBF-GS7aOBDPHccQ/s320/D8235AEB-2E8E-42D7-9E28-AA9338C7114D.jpeg" /></a></span></div><span class="s2" style="-webkit-text-size-adjust: auto; font-family: arial; font-size: 17px;">Raw Mango drink is an excellent summer cooler which hydrates the body during summers. It is also called </span><span class="s3" style="-webkit-text-size-adjust: auto; font-family: arial; font-size: 17px; font-style: italic;">'panha'</span><span class="s2" style="-webkit-text-size-adjust: auto; font-family: arial; font-size: 17px;">in marathi.You can use jaggery instead of sugar as a sweetener, however i prefer the taste of sugar.Just stock up the raw mango pulp and stock up for later months!! Enjoy</span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: arial;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKEr3gVra-Y-NWM0bK5H5OUnxn-kqO3gLH22DHzHbbgcf7MFFi60OJ51amdaVpbDxdjICplmicg9B1oIvG0SfBlOCJDJ5I_zbFbvtOD7OkQkW5xabPqizq55ulndqKIvER2OpR7B6tC4/s1056/B8AD6E1A-3899-4FB3-8FE8-8315B55535F2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1056" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKEr3gVra-Y-NWM0bK5H5OUnxn-kqO3gLH22DHzHbbgcf7MFFi60OJ51amdaVpbDxdjICplmicg9B1oIvG0SfBlOCJDJ5I_zbFbvtOD7OkQkW5xabPqizq55ulndqKIvER2OpR7B6tC4/s320/B8AD6E1A-3899-4FB3-8FE8-8315B55535F2.jpeg" /></a></span></div><span style="font-family: arial;"><span style="font-size: medium;"><br style="caret-color: rgb(34, 34, 34); color: #222222;" /></span></span><p></p><div style="-webkit-text-size-adjust: auto; caret-color: rgb(34, 34, 34); color: #222222; margin: 0px;"><u><span style="font-family: arial; font-size: medium;">Ingredients</span></u></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(34, 34, 34); color: #222222; margin: 0px;"><span style="font-family: arial; font-size: medium;">1 cup raw mango pulp</span></div><div style="margin: 0px;"><span style="font-family: arial; font-size: medium;">1<span style="-webkit-text-size-adjust: auto;">½ </span>cup sugar </span></div><div style="margin: 0px;"><span style="-webkit-text-size-adjust: auto;"><span style="font-family: arial; font-size: medium;">½ </span></span><span style="font-family: arial;"><span style="font-size: medium;">tsp</span> saffron strands</span></div><div style="margin: 0px;"><span style="font-family: arial;">1 tsp cardamom powder</span></div><div style="margin: 0px;"><span style="font-family: arial;">salt while preparing the drink</span></div><div style="margin: 0px;"><u><span style="font-family: arial;">Method</span></u></div><div style="margin: 0px;"><span style="font-family: arial;">Wash the mangoes throughlly and pressure cook them</span></div><div style="margin: 0px;"><span style="font-family: arial;">remove the skin after the raw mango cools</span></div><div style="margin: 0px;"><span style="font-family: arial;">Blend the pulp well with the sugar in the blender</span></div><div style="margin: 0px;"><span style="font-family: arial;">Add cardamom powder and saffron. The thick pulp is ready.</span></div><div style="margin: 0px;"><span style="font-family: arial;">this pulp can be stored in the fridge for a month,</span></div><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: arial;"><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-size: 13.199999809265137px;"></span></span></span></p><div style="margin: 0px;"><span style="font-family: arial;">while serving add 1 tsp ( or as needed) of pulp for one glass of cold water, add salt and mint, stir to mix well</span></div><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><br /></span></p>Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-48021014758150730142020-10-20T14:03:00.007+04:002020-10-20T16:40:28.845+04:00Bakar Bhaji<p><span style="font-family: arial;"><span style="background-color: white; box-sizing: border-box; font-weight: 700; text-align: justify;">Bakar Bhaji Recipe</span><span style="background-color: white; text-align: justify;"> is a mild spicy, tangy curry made from chunks of pumpkin with the skin on. It goes well with chapati or curd rice. Bakar bhaji is made in Vidarbha (eastern region of Maharashtra) during festivals. So, if you are looking to make something new with Pumpkin, then do give this a try. Grateful to my mother-in law for teaching & sharing this family favorite recipe with me, its one of my favorite now :-) Thanks Aie</span></span></p><p><span style="background-color: white; text-align: justify;"><span style="font-family: arial;"><br /></span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhBLg6gBs_kR_8B1m3LM_7nKLy-y_ue7PKpM_dlJvJdZAEKP1te04awPBqgRn2OL3FR3rFIkjLjKtkq4jqTshFNIk0gdv9c6SZMASpVLDICASLz3ip3TTJYbLrv9mtYxTzztTQGsx1po/s1600/Bakar_Bhaji+bakarbhaji+bakar+bhaji.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: arial;"><img border="0" data-original-height="1067" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhBLg6gBs_kR_8B1m3LM_7nKLy-y_ue7PKpM_dlJvJdZAEKP1te04awPBqgRn2OL3FR3rFIkjLjKtkq4jqTshFNIk0gdv9c6SZMASpVLDICASLz3ip3TTJYbLrv9mtYxTzztTQGsx1po/s320/Bakar_Bhaji+bakarbhaji+bakar+bhaji.jpg" width="320" /></span></a></div><span style="font-family: arial;"><br /></span><p></p><p style="text-align: justify;"><span style="font-family: arial;"><b><u>Ingredients</u></b></span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 kg Pumpkin , chopped with skin intact</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 tbsp Poppy seeds</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 tbsp charoli (Chironji nuts)</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 tbsp Sesame seeds</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/4 cup freshly grated Coconut</span></p><p style="text-align: justify;"><span style="font-family: arial;">4 tsp cooking Oil </span></p><p style="text-align: justify;"><span style="font-family: arial;">8 Curry leaves</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 Dry Red Chillies</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 tablespoon Methi Seeds</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 teaspoon Mustard seeds</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 pinch Asafoetida</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 teaspoons Turmeric powder</span></p><p style="text-align: justify;"><span style="font-family: arial;">1-1/2 tablespoons Tamarind Paste</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 teaspoons Red Chilli powder</span></p><p style="text-align: justify;"><span style="font-family: arial;">Salt , to taste</span></p><p style="text-align: justify;"><span style="font-family: arial;">2 tablespoons Maharashtrian Goda Masala</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 teaspoon Jaggery</span></p><p style="text-align: justify;"><span style="font-family: arial;">1/2 cup Water</span></p><p style="text-align: justify;"><span style="font-family: arial;">Coriander Leaves , chopped, for garnishing</span></p><p style="text-align: justify;"><span style="font-family: arial;"><u><b>Method</b></u></span></p><p style="text-align: justify;"></p><ol><li><span style="font-family: arial;">To prepare the bakar bhaji dry roast the poppy seeds, sesame seeds, fresh coconut & charoli all separately. Grind them into a coarse powder in mixer grinder. Keep aside.</span></li><li><span style="font-family: arial;">Wash the pumpkin thoroughly & cut the pumpkin with the skin into chunks of roughly 1 inch cubes. You can use the pumpkin with yellow & green skin, as it is very tasty and fits perfectly for this recipe </span></li><li><span style="font-family: arial;">In a kadai, heat oil on medium heat and once it is hot enough, add fenugreek seeds. Once they splutter, add mustard seeds, hing & turmeric powder.</span></li><li><span style="font-family: arial;">Add the curry leaves immediately & red chillies. Give it a quick stir and add the chunks of pumpkin.</span></li><li><span style="font-family: arial;">Add the red chilli powder, jaggery, salt, goda masala, powder of sesame seeds, poppy seeds, dry coconut & chironji & add the tamarind pulp. Add about 1/2 cup water & give it a quick stir & cover the vessel for the pumpkins to cook, the pumpkins doesn't take much time to cook. </span></li><li><span style="font-family: arial;">The Bhakar bhaji shouldn't be too watery. garnish with coriander leaves and serve. </span></li><li><span style="font-family: arial;">Bakar bhaji is best served with poori's or plain roti/chappati</span></li></ol><p></p>Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-70828359319235761842020-06-15T16:44:00.003+04:002020-06-15T16:45:06.934+04:00Popsicles for Summer's<blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: center;"><b><a href="" id="http://sonikhadilkar.blogspot.com/2017/05/strawberry-watermelon-mango-popsicles.html" name="http://sonikhadilkar.blogspot.com/2017/05/strawberry-watermelon-mango-popsicles.html"> Strawberry-Watermelon & Mango Popsicle</a></b></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="http://sonikhadilkar.blogspot.com/2017/05/strawberry-watermelon-mango-popsicles.html" style="margin-left: 1em; margin-right: 1em; text-align: center;" target="_blank"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpkkbrl-W_OgZUeBsWm2sk3V7k5HBvHp7S_-IBjGAIJRscblxsNfvDEB-kC-V7yRdmxX6ZP8xSzBxmcfSc8mBn-b3oshQa_IHhsznU9U17gk9oH6aPiAVW-1tz_IdYHZIXpIvrvP7xu0/s320/C5835E85-556D-4612-829A-4339FB8389C1.jpeg" /></a></div><div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><a href="" id="https://sonikhadilkar.blogspot.com/2017/04/orange-kiwi-popsicles.html" name="https://sonikhadilkar.blogspot.com/2017/04/orange-kiwi-popsicles.html">Orange & Kiwi Popsicles</a></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://sonikhadilkar.blogspot.com/2017/04/orange-kiwi-popsicles.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1066" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZWq7UukJ5lxne7oyk93U1xk505KeIY_BdUX4yufjz6M-HRc2DXeZ7ox1cr9zzp2j4Mgh3LVwYXFjxSzM9HRmWeOIDpk0Epv-VUn-Ut8Q0OQTTWumWMivg5BYjJPDrUe4rWFDylbLKRw/s320/17261354-B59B-4A8A-8BD3-4EA9456B73EC.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><b><br /></b></div><div><b><br /></b></div>Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-67241375709426427692020-05-21T19:30:00.000+04:002020-06-15T16:22:14.842+04:00Shakshuka<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Shakshuka- A hearty, <span style="background-color: white; color: #515555; letter-spacing: 0.3px;">easy recipe made with eggs that are gently poached mixture of tomatoes, bell peppers, onions & garlic with a hint of spices and some fresh herbs complete this satisfying one-skillet dish! Goes well with <a href="https://sonikhadilkar.blogspot.com/2020/05/pita-bread-no-yeast-no-oven.html" target="_blank">Pita Bread</a><br />My twin sister Mini shared this recipe. thank you mini for the recipe</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1hN1WzXpuKjazjURfGlOC1pcr9Pi35RQ8sUG06pvIRv99I8-8Qp7YKt_CmCgYRNmXT9ouj6WlX0rY-tIUBJB_-VK5Peixqt2p8EgfnH8CuezdhqOQSRgjaU6prdevbObvLRgaMyGruY/s1600/shakshuka+shakshoka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1hN1WzXpuKjazjURfGlOC1pcr9Pi35RQ8sUG06pvIRv99I8-8Qp7YKt_CmCgYRNmXT9ouj6WlX0rY-tIUBJB_-VK5Peixqt2p8EgfnH8CuezdhqOQSRgjaU6prdevbObvLRgaMyGruY/s320/shakshuka+shakshoka.jpg" width="180" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u><span style="background-color: white; color: #222222;">Ingredients</span></u></b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #222222;">* 1 tbsp olive oil</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">* 1/2 red onion, peeled and diced</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">* 3 clove garlic, chopped</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">* 2 bell pepper- chopped (I used half of red and half of yellow)</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">* 2.5 cups ripe diced tomatoes,</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">* 2 tbsp tomato paste</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">* 1 tsp chili flakes</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">* 1 tsp cumin</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">* 1 tsp paprika</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">* Salt and pepper- to taste</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">* 5 eggs</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">* 1/2 cup baby spinach finely chopped</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">* 1/4 cup yogurt (whisk well and add 2 tbs water)</span><br style="background-color: white; color: #222222;" /><b><u>Method</u></b><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">1. Heat a large pan on medium. Pour olive oil, Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">2. Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">3. Add tomatoes and tomato paste to pan, stir until blended. Add spices and stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">4. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste. Add yogurt and stir well.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">5. Crack the eggs, one at a time, directly over the mixture, making sure to space them evenly over the sauce.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">6. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an watch on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">7. Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped spinach.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Tastes best when eaten with <a href="https://sonikhadilkar.blogspot.com/2020/05/pita-bread-no-yeast-no-oven.html" target="_blank">pita bread</a>.</span></span><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , "helvetica" , sans-serif;">You can serve the shakshuka with crumbled feta cheese.</span><br />
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Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-80991086507353788982020-05-09T12:40:00.000+04:002020-05-19T21:34:01.603+04:00Mango Cheesecake (No Bake)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "arial" , "helvetica" , sans-serif;">The simplest & the quickest cheesecake ever! I've used the same recipe of the <a href="https://sonikhadilkar.blogspot.com/2020/04/oreo-cheesecake.html" target="_blank">Oreo CheeseCake</a> which my mil shared with me to make this one ;)</span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I have 0% artistic skills, please ignore the mango flower on the top, I had a tough time making it, my hands were literally trembling while making that mango flower.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Tc4bh0FfNJk3PEs8lMoemTqC58r61spikflCJq27YXY6pCDVOxTqAx_xBMVbiaYERW9EPUjpUXDktXj2XRrjZiIuZO1zc8eCyepSX8JUwd-Kj1IfXt0I28dVDxEmr82ha1o4G7zQRJE/s1600/Mango+Cheesecake+Mango+Cheese+cake++No+bake+Mango+cheesecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Tc4bh0FfNJk3PEs8lMoemTqC58r61spikflCJq27YXY6pCDVOxTqAx_xBMVbiaYERW9EPUjpUXDktXj2XRrjZiIuZO1zc8eCyepSX8JUwd-Kj1IfXt0I28dVDxEmr82ha1o4G7zQRJE/s320/Mango+Cheesecake+Mango+Cheese+cake++No+bake+Mango+cheesecake.JPG" width="180" /></a></div>
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<span class="s1" style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>Ingredients</u></b> </span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 can of condensed milk tin(375 gms)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">fresh cream 200 gms</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp gelatin (3tbsp hot water to dissolve gelatine)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">12 marie biscuits</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1½ cup fresh mango puree</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp melted butter, </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Paneer </i>made from 1 liter milk, 2 tbsp vinegar to make paneer</span></li>
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<span class="s1" style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>Method</u></b></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bring the milk to boil & add vinegar to make <i>paneer.</i> If you are using a cheese cloth to make <i>paneer </i>make sure you wash the <i>paneer </i>to remove the sourness from the vinegar. Keep aside to cool for about 10 minutes.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To make the crust take marie biscuits & grind them in food processor to make a fine powder. Pour crumbs in a bowl & add melted butter & combine the mix until it looks moist & buttery. Press the mix firmly into the base of a spring form pan or wide glass bowl(you can use baking dish). Leave this in the refrigerator for 10 min.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Dissolve the gelatin in hot water and keep aside to cool.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a bowl of the grinder add the <i>paneer</i>, fresh cream, fresh mango puree, gelatin dissolved in water and give it a quick spin to make a smooth paste, this will make the mixture a smooth texture, now add the condense milk to this mixture and mix it properly.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pour this cheesecake mixer over the biscuit crust. Cover the spring form pan with a plate or the wide bowl (baking dish) with a cling film& transfer it back to the refrigerator for 6 hrs or overnight.</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Notes</span></div>
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<li style="font-family: arial, tahoma, helvetica, freesans, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I used 2 envelopes of Knox gelatin. </span></li>
<li style="font-family: arial, tahoma, helvetica, freesans, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bakers gelatin which is available in India also works well for the above recipe</span></li>
<li style="font-family: arial, tahoma, helvetica, freesans, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><b style="font-family: arial, helvetica, sans-serif;"><i>If you don't have spring form you can use a baking tray to make the cheesecake</i></b></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>Follow any YouTube for making the mango flower. Tons of videos available on the net. </i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Mix the gelatine 2 minutes before you mix all the ingredients, otherwise it will become lumpy and go waste.</i></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>Use exactly the same recipe to make strawberry cheesecake. Make <span style="font-style: normal;">1½ cups</span><span style="font-style: normal; font-weight: normal;"> </span> strawberry purée.</i></b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>This is the strawberry cheesecake made by my twin sister. Thank you mini for sharing the pictures and this cheesecakes so divine !!<b> ♥️</b></i></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i><div class="separator" style="clear: both; text-align: center;">
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Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-46779238659217328492020-05-03T18:48:00.001+04:002020-05-09T12:41:16.380+04:00Pita Bread- No Yeast & No Oven<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients </span></b></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1½ cup Maida</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1½ cup whole wheat flour</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp sugar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp baking powder</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup milk or water</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3tbsp vegetable oil/ olive oil</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
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<span class="s2"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Method </span></b></span></div>
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<li><span class="s2"><span style="font-size: 17px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mix the flours, sugar, salt baking soda well. Using a shallow bottom plate make a well & add the milk, start making the dough, add water as required. </span></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s2"><span style="font-size: 17px;">Make a soft </span></span><span style="font-size: 17px;">dough, don’t make it very stiff. Grease a bowl with olive oil, and keep the dough in the bowl, cover the bowl with a cling film.</span></span></li>
<li><span style="font-size: 17px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Keep this dough aside for 3 hours in a warm place. </span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s2" style="font-size: 17px;">After 3 hours the dough will </span><span style="font-size: 17px;">Slightly rise. </span></span></li>
<li><span style="font-size: 17px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To make the pita breads, make small 8 balls and keep then aside. Start rolling the pita bread, make thick chapati & fry it on a skillet, the pita will puff up</span></span></li>
<li><span style="font-size: 17px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Store it in a kitchen towel and cover it with the towel to keep the pita bread soft.</span></span></li>
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Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-20725763461962028032020-04-28T13:42:00.001+04:002020-05-09T12:41:27.926+04:00Chincha- Gul Amti<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="s1" style="font-weight: bold;"><i>Chincha Gul Amti</i></span></div>
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<span class="s2">The humble </span><span class="s3" style="font-family: KohinoorDevanagari-Regular;">चिंच</span><span class="s2">-</span><span class="s3" style="font-family: KohinoorDevanagari-Regular;">गुळा</span><span class="s2"> </span><span class="s3" style="font-family: KohinoorDevanagari-Regular;">ची</span><span class="s2"> </span><span class="s3" style="font-family: KohinoorDevanagari-Regular;">आमटी</span><span class="s2">. </span></div>
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<span class="s2">Sweet & sour <i>toor dal </i>cooked with tamarind & jaggery. <span class="Apple-converted-space"> </span>Every family has its own variation of making this <i>Amti</i>, I like the <i>amti</i> thick, sweet in taste. Mom adds red chilli powder to this <i>amti</i> & make it slightly watery. Some people add fresh coconut too, but since my husband & kids don’t like it I never add it, but it definitely gives a good flavour and taste. This is my most favourite dal & if you ask me I’ll prefer this one to <i>Goda masala amti</i>, anytime any day. Here the recipe </span></div>
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<span class="s2">1 cup<i> toor dal</i>( cooked & mashed)</span></div>
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<span class="s2">2 tbsp tamarind pulp</span></div>
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<span class="s2">2 tbs jaggery</span></div>
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<span class="s2">4tsp ghee</span></div>
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<span class="s2">2-3 green chilies roughly chopped</span></div>
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<span class="s2">Few leaves of curry leaves</span></div>
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<span class="s2">1 tsp mustard seeds</span></div>
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<span class="s2">½ tsp turmeric powder</span></div>
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<span class="s2">½ tsp hing </span></div>
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<span class="s2">1 cup water</span></div>
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<span class="s2">Lots of chopped coriander for garnishing </span></div>
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<span class="s2">Salt as per taste</span></div>
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<span class="s2">Method </span></div>
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<span class="s2">Soak the <i>toor dal</i> for 1 hour before cooking, add turmeric &hing while cooking. Mash the cooked toor dal before using. </span></div>
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<span class="s2">In a heavy bottom pot add ghee, give tadka of mustard seeds after the seeds crackle, add turmeric hing curry leaves & green chillies. Add the toor dal & stir. Add the salt, jaggery, tamarind pulp, and 1 cup water. The amti shouldn’t be very thin make it thick. Adjust the sourness and sweet flavour accordingly to your liking. Bring the amti to a boil. Add lots of chopped coriander leaves serve with hot rice with a dollop of ghee.</span></div>
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Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-66512751730030366682020-04-01T10:30:00.001+04:002020-05-09T12:41:38.989+04:00Oreo Cheesecake (No Bake)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sharing recipe of Oreo Cheesecake which my mother in law gave me. This is an easy No Bake Oreo Cheesecake with Oreo biscuit crust- which makes a perfect dessert!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqze55KolbYHkxpkHXPDi5W6EGULg7Tt5xnS5NWT3HLSFlpcB16uOXI3rD7KESxYet4hnFwL7P3gPuNC3zapwqZMKnBWW-sDvNqVaT2MFYKzIe5c3iqDQOP2It8s73hRm3bsZDxnC_xec/s1600/E3F877F4-77D5-473A-BB00-946AE9AC52CC.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="857" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqze55KolbYHkxpkHXPDi5W6EGULg7Tt5xnS5NWT3HLSFlpcB16uOXI3rD7KESxYet4hnFwL7P3gPuNC3zapwqZMKnBWW-sDvNqVaT2MFYKzIe5c3iqDQOP2It8s73hRm3bsZDxnC_xec/s320/E3F877F4-77D5-473A-BB00-946AE9AC52CC.jpeg" width="171" /></a></div>
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<span class="s1" style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>Ingredients</u></b> </span></div>
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<ol style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 can of condensed milk tin(375 gms)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">fresh cream 200 gms</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp gelatin </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 packets Oreo white cream biscuits (** check notes)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp melted butter, </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Paneer </i>made from 1 liter milk, 1 tbsp vinegar to make paneer</span></span></li>
</ol>
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<span class="s1" style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>Method</u></b></span></div>
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<ol style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Bring the milk to boil & add vinegar to make <i>paneer.</i> If you are using a cheese cloth to make <i>paneer </i>make sure you wash the <i>paneer </i>to remove the sourness from the vinegar. Keep aside to cool for about 10 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Dissolve the gelatin in hot water and keep aside to cool.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">To make the crust take 3 packets of biscuits & grind them in food processor to make a fine powder. Pour crumbs in a bowl & add melted butter & combine the mix until it looks moist & buttery. Press the mix firmly into the base of a spring form pan. Leave this in the refrigerator for 10 min.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">In a large bowl add the <i>paneer</i>, condensed milk, fresh cream, gelatin dissolved in water and use a hand mixer to make a smooth paste. If you don’t have a hand mixer use a blender/ mixer. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Roughly crush the remaining Oreo biscuits (remaining 1 packet) and add into the above mixture.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Pour this cheesecake mixer over the biscuits crust. Cover the spring form pan transfer it back to the refrigerator for 5-6 hrs or overnight.</span></li>
</ol>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Notes</span></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I used 1 envelope of Knox gelatin. </span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bakers gelatin which is available in India also works well for the above recipe</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">**Use the 10 X 120 gram pack of Oreo Biscuit.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>If you don't have spring form you can use a baking tray to make the cheesecake</i></b></span></span></li>
</ol>
</div>
</div>
</div>
Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-67893098828164789652018-10-11T10:58:00.000+04:002018-10-11T10:58:09.473+04:00Masala Pav<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Chatpata</i>, Spicy & utterly buttery delicious <b><i>Masala pav</i></b> is a popular street food, there was a time when me n KD used to eat this quite regularly during our courtship days :)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Masala Pav </i>is a popular street food in Pune -the <i>masala </i>consists of finely chopped onions, tomatoes & capsicum with a generous amount of butter mixed with <i>pav bhaji masala</i>! I guess <i>Masala Pav </i>is an underrated street food as there are more takers for <i>pav bhaji</i> & <i>wada pav. </i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje25ZT-gsDFbPNqzErWGehZ85iB2gfj7M4OlgK17upbjF9T2kv40peljrAdkggmZlMwlKMvQwRWgdix_aCpnmErd9bOljcGgQp4xG4NxfucTJnpBmtVsetee_4n1Msjs7rLb8JrArm_5I/s1600/masala+pav.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje25ZT-gsDFbPNqzErWGehZ85iB2gfj7M4OlgK17upbjF9T2kv40peljrAdkggmZlMwlKMvQwRWgdix_aCpnmErd9bOljcGgQp4xG4NxfucTJnpBmtVsetee_4n1Msjs7rLb8JrArm_5I/s320/masala+pav.jpg" width="240" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Ingredients</u></b> </span></div>
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<ol style="text-align: left;">
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 large onions </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 large tomato</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 medium size capsicum</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp ginger garlic paste</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Generous amount of salted butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt as per taste</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Lemon juice</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Pav bhaji masala as needed</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Finely chopped onions for serving</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Chopped coriender for serving</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Lemon slices for serving</span></li>
</ol>
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<div style="background-color: white; color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Method</b></u></span></div>
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<ol style="text-align: left;">
<li style="color: #454545;"><span style="font-family: Arial, Helvetica, sans-serif;">Finely chop onions, tomatoes & capsicum</span></li>
<li style="color: #454545;"><span style="font-family: Arial, Helvetica, sans-serif;">Cook the capsicum in a cooker.</span></li>
<li style="color: #454545;"><span style="font-family: Arial, Helvetica, sans-serif;">In a large, wide pan add generous amount of butter, add ginger garlic paste, add the <i>pav bhaji masala</i>, give it a quick stir.</span></li>
<li style="color: #454545;"><span style="font-family: Arial, Helvetica, sans-serif;">add the onions, cook until they turn transparent, add the tomatoes and sauté until they are cooked. Add the capsicum, salt, lemon juice. Add more <i>pav bhaji</i> <i>masala </i>as per your liking. remove the <i>masala </i>and keep in a bowl.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #454545;"> In the same wide pan, add some salted butter and, take a <i>pav </i>(Indian Bun) & slit in between, spread some butter on both the sides of the <i>pav </i>& add the <i>masala </i>on one side, close the <i>pav </i>and toast the lower side of the <i>pav </i>& turn it after it turns brown.</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #454545;">Place the <i>pav </i>on the serving plate, add some <i>masala </i>on the top of the <i>pav</i>, and garnish it with finely chopped onions & coriander leaves & few drops of lemon juice (optional). Serve with lemon wedge & chopped onions & coriander leaves.</span></span></li>
</ol>
</div>
Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-39746069021307780622018-09-05T10:25:00.000+04:002020-05-09T12:43:23.509+04:00Matki chi usal<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://www.blogger.com/blogger.g?blogID=3375384751885337381" imageanchor="1" style="clear: right; float: right; font-family: ".sf ui text"; font-size: 17px; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGkVvY_vWgeaqrNinRN77JCt_u0SIrL5MZegTb8zy6yJ9Z7Ym9qYjzKoeq6W9-Uh4-vghv2uyIPL1jeuAgb7_YS3q438RQAQ6byrGtfZQIW7xvmWncf_VR0EQn9pKHS4WwmGqjU0A0kU/s1600/matki+usal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="1600" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGkVvY_vWgeaqrNinRN77JCt_u0SIrL5MZegTb8zy6yJ9Z7Ym9qYjzKoeq6W9-Uh4-vghv2uyIPL1jeuAgb7_YS3q438RQAQ6byrGtfZQIW7xvmWncf_VR0EQn9pKHS4WwmGqjU0A0kU/s320/matki+usal.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<a href="https://www.blogger.com/blogger.g?blogID=3375384751885337381" imageanchor="1" style="clear: left; float: left; font-family: ".sf ui text"; font-size: 17px; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b> </span></div>
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<ol style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup(steel katori) matki (moth beans)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 small finely chopped onion</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 small finely chopped tomato </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 green chili (add more if you wish to make the curry more spicy)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Few curry leaves </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp oil for tadka</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">½ tsp mustard seeds </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">½ tsp turmeric powder</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp cumin powder</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">½ tbsp coriander powder</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Pinch of hing</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Salt for taste</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 small piece of jaggery </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2-3 Kokum or lime juice as required</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups of water for making curry</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Chopped coriander for garnishing </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Grated coconut for garnishing</span></li>
</ol>
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<div style="font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Method</b> </span></div>
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<ol style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Take 1 cup of moth beans, wash them under running water, drain the water & soak them overnight or more than 8hrs in boiling water, drain the water next day, spread the beans on a kitchen towel to dry, when the beans are dried completely add them in a maslin cloth and tie them loosely to make sprouts. This may take another <span style="color: #454545;">7-8 hrs</span>. Once the sprouts appear, add them to a vessel & pressure cook for 3 whistles.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">In a deep bottom pan, add oil, once the oil has heated, add mustard seeds, turmeric, <i>hing</i>, curry leaves & green chilies, give it a quick stir, add the finely chopped onions & fry until they turn transparent, add the tomatoes & fry them until oil is separated from the vegetables, add the cumin & coriander powder. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Now add the cooked moth beans, salt, kokum, jaggery, water & bring the curry to a boil. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve hot with chopped coriander & grated coconut</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">I make the usul dry but if you wish to make it watery or semi dry add water accordingly & adjust the spices too.</span></li>
</ol>
</div>
Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-87603317061199841502018-04-09T12:51:00.000+04:002018-04-09T12:51:44.552+04:00Homemade Mango Ice-Cream<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial, Helvetica, sans-serif;">Lots & lots of memories are attached to this wonderful recipe. Every summers <i>Aai </i>used to make homemade mango ice-cream. We used to happily help her to make the mango pulp. It used to be a fun activity. I remember she used to make 2 box full of mango ice cream which we used to polish within no time. most importantly this recipe is very simple and needs only 4 ingredients to make it. This recipe is so much better than the ready-made ice-creams, it has the same soft, creamy texture and you know all the ingredients used are fresh & has no added artificial flavors. It has all the goodness of the Alphonso mangoes. You can also enjoy the ice cream with freshly chopped mangoes or mango pulp. <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Here's the recipe.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKaHNe6kqb4AnTjE8sV_jJDUYmhlDIOLsnUc_AdC_FfwN8i3aQVCKOjakiXQvUcvQEtkOrft6PKDzg8dbXJ-141MRfFQ3YbMNEpv0lNQHX-n50yL_WlrwC1kCtu3mdEQnzL_onupjf6_k/s1600/Mango+Ice+cream+-Homemade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKaHNe6kqb4AnTjE8sV_jJDUYmhlDIOLsnUc_AdC_FfwN8i3aQVCKOjakiXQvUcvQEtkOrft6PKDzg8dbXJ-141MRfFQ3YbMNEpv0lNQHX-n50yL_WlrwC1kCtu3mdEQnzL_onupjf6_k/s1600/Mango+Ice+cream+-Homemade.jpg" width="320" /></a></div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 ltr milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 tbsp sugar ( adjust the sweetness as per your liking)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp milk powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mango pulp made from 3 mangoes ( I used fresh Alphonso mangoes)</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a deep bottom vessel mix the sugar, milk powder to the milk and bring it to a boil. Switch off the flame after the milk starts boiling. Keep the vessel away to cool. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the meanwhile make fresh mango pulp and add it to the cooled milk which is now at room temperature.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Blend this and store it in the ice cream box. I used Tupperware box meant for making ice-creams. Leave it in the freezer for 3hrs.</span></div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial, Helvetica, sans-serif;">Remove it from the freezer after 3 hrs & <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">blend the ice-cream. This procedure is done to avoid crystal</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">ization of the ice cream. Refreeze the ice-cream for 12-15hrs. Remember the freezer should be at maximum temperature & the ice-cream is made in air tight box.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My mother used to make the ice-cream in aluminum container with a lid. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7arg2TTX19kmB3W_7O6RR-9Ee3OCAAmQ5-yKxdMcd65V_SEWaWM3-_nd89FmYPlfbmi-vo_DEC4IyhRtl-VVSliVfK5Tn-QTd-s7JINoXA5ELsKWyAqXGJ4UIldFwvrFTeNUTGupyqJM/s1600/Mango+Ice+cream+Homemade.JPG" imageanchor="1" style="background-color: rgba(255 , 255 , 255 , 0); margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7arg2TTX19kmB3W_7O6RR-9Ee3OCAAmQ5-yKxdMcd65V_SEWaWM3-_nd89FmYPlfbmi-vo_DEC4IyhRtl-VVSliVfK5Tn-QTd-s7JINoXA5ELsKWyAqXGJ4UIldFwvrFTeNUTGupyqJM/s1600/Mango+Ice+cream+Homemade.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Notes-</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">1. When you blend the ice-cream, it should be of the same consistence of that of a softy.</span></div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">2. If the ice-cream is not similar to softy, please leave it in the freezer until it reaches the correct consistence.</span></div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. I</span><span style="background-color: rgba(255 , 255 , 255 , 0);">f the ice-cream is too hard, leave it outside to melt for a while. </span></span></div>
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Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-92233322845343998782017-05-22T09:48:00.004+04:002018-02-14T20:43:22.789+04:00Murambba<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="box-sizing: border-box; color: #7e7e7e; font-family: "Open Sans", sans-serif; font-size: 13px; line-height: 1.6em; margin-bottom: 10px;">
Murabba as the name suggest is a preserve made from fresh Alphonso Mangoes cooked in sugar syrup. Recipe of Murabba is very easy & doesn't need too many ingredients to prepare. I've grown up eating the Murabba & it continues to be one of my favourite. <em style="box-sizing: border-box;">Murabba</em> can be stored for more than 6 months in the fridge & can be enjoyed with hot chapati or <em style="box-sizing: border-box;">phulka's</em></div>
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<b><u>Ingredients</u></b></div>
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</div>
<ol>
<li>2 Alphonso Mangoes</li>
<li>1 cup sugar</li>
<li>½ cup water</li>
<li>1 tsp saffron strands</li>
<li>pinch of cardamom powder</li>
</ol>
<br />
<div style="box-sizing: border-box; color: #7e7e7e; font-family: "Open Sans", sans-serif; font-size: 13px; line-height: 1.6em; margin-bottom: 10px; text-align: left;">
<b><u>Method</u></b></div>
<div style="box-sizing: border-box; color: #7e7e7e; font-family: "Open Sans", sans-serif; font-size: 13px; line-height: 1.6em; margin-bottom: 10px;">
</div>
<ol style="text-align: left;">
<li>Peel the mangoes & cut the mangoes in cubes, set aside</li>
<li>In a pot add the sugar & water and make a thin syrup, after the syrup starts boiling add the mango cubes, add the saffron strands & cardamom powder, simmer on low flame, until the mango pieces are cooked. This will take 5 minutes more.</li>
<li>Remove from the flame & let the <i>murambba</i> cool, store it in a glass jar or steel box. Murambba can be stored for more than 6 months.</li>
</ol>
</div>
Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-10690327669777453292017-05-02T22:46:00.001+04:002017-05-02T22:47:47.434+04:00Strawberry-Watermelon & Mango Popsicles<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Popsicle's are very popular these days in India, this Popsicle is made from fresh fruits, without any added sugar or water. If the strawberries are sour the natural sugar in the watermelon will take care of the it. Mangoes & Watermelon are available in abundance these days, so I thought of making a Popsicle using these fruits, the end product is so appealing its a perfect treat for kids and their parents.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b></span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup fresh watermelon juice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ cup fresh strawberry juice (Strained)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ cup Mango Pulp (Alphonso mangoes)</span></li>
</ol>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Method</b></span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Take a small piece of watermelon and remove seeds, use 6 ripe strawberries, chop roughly, blend both the fruits together them until you have a puree. Pour 2 or 3 tsp of the watermelon & strawberry puree into the bottom of the Popsicle mold freeze for 45 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">In the meanwhile use fresh alphonso mangoes to make puree, blend the puree into a smooth paste, pour 2 or 3 tsp of the mango puree on top of the strawberry & watermelon puree, freeze until set. this may take another 30-40 minutes. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Remember not to use the stick of the Popsicle mold to set the mango layer. Use only the cover of the Popsicle mold.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">After the mango layer has set, pour the remaining watermelon & strawberry puree on the top layer of the Popsicle mold, Use the stick to cover the Popsicle mold and allow the Popsicle to set.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">To remove the Popsicle's from the mold, take a glass, fill it with warm water, dip the mold for 10 seconds remove the Popsicle's and enjoy.</span></li>
</ol>
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Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-63357727087671094542017-04-16T12:34:00.000+04:002017-04-16T12:36:58.243+04:00Roasted Makhana (Pop Mak) Oil free recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="box-sizing: border-box; color: #7e7e7e; font-family: "Open Sans", sans-serif; font-size: 13px; line-height: 1.6em; margin-bottom: 10px;">
<i>Phool Makhana</i> are the Lotus Seeds or Fox Seeds which are nutritious, delicious, easy to digest when cooked. These days nutritionist recommend eating <i>Makhana </i>as they are light on stomach and easy to digest and satisfies your hunger pangs.<i> Makhana </i>is a perfect snack for carrying in tiffin for afternoon snack. You could ditch the popcorn have makhana instead when you watch a movie. <i>Makhana </i> can be eaten during fast.</div>
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<u>Ingredients</u></div>
<div style="box-sizing: border-box; font-family: "Open Sans", sans-serif; font-size: 13px; line-height: 1.6em; margin-bottom: 10px;">
100 gms <i>makhana</i> (Lotus Seeds or Fox Seeds)</div>
<div style="box-sizing: border-box; font-family: "Open Sans", sans-serif; font-size: 13px; line-height: 1.6em; margin-bottom: 10px;">
1 tbsp black salt</div>
<div style="box-sizing: border-box; font-family: "Open Sans", sans-serif; font-size: 13px; line-height: 1.6em; margin-bottom: 10px;">
juice of <span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; font-size: 13.2px;">½</span> lime</div>
<div style="box-sizing: border-box; font-family: "Open Sans", sans-serif; font-size: 13px; line-height: 1.6em; margin-bottom: 10px;">
<u>Method</u></div>
<div style="box-sizing: border-box; color: #7e7e7e; font-family: "Open Sans", sans-serif; font-size: 13px; line-height: 1.6em; margin-bottom: 10px;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Use a large microwave safe bowl to make PopMak. Add the <i>Makhana </i>to the microwave safe bowl.</span></div>
<div style="box-sizing: border-box; color: #7e7e7e; font-family: "Open Sans", sans-serif; font-size: 13px; line-height: 1.6em; margin-bottom: 10px;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Use your palm to rub the lime juice & the black salt onto the <i>makhana</i>. </span></div>
<div style="box-sizing: border-box; color: #7e7e7e; font-family: "Open Sans", sans-serif; font-size: 13px; line-height: 1.6em; margin-bottom: 10px;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Microwave high for 30 seconds, remove the bowl, stir the <i>makhana </i>with a spoon<i> </i>n microwave for another 2-3 minutes, remove the bowl n mix the <i>makhana </i>after 30 sec interval otherwise the <i>makhana </i>may burn inside the microwave.</span></div>
<div style="box-sizing: border-box; color: #7e7e7e; font-family: "Open Sans", sans-serif; font-size: 13px; line-height: 1.6em; margin-bottom: 10px;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><i>Makahna </i>must turn cripsy, if not microwave for another 30 seconds or until it turns crispy.\</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><span style="color: #7e7e7e; font-family: "Open Sans", sans-serif; font-size: 13px;">You can also dry roast the </span><em style="box-sizing: border-box; color: #7e7e7e; font-family: "Open Sans", sans-serif; font-size: 13px;">makhana</em><span style="color: #7e7e7e; font-family: "Open Sans", sans-serif; font-size: 13px;"> in a large </span><em style="box-sizing: border-box; color: #7e7e7e; font-family: "Open Sans", sans-serif; font-size: 13px;">kadai</em><span style="color: #7e7e7e; font-family: "Open Sans", sans-serif; font-size: 13px;"> on stove top gas, It may take a longer time to cook though.</span></span></div>
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Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-16432465834963698312017-04-16T12:07:00.001+04:002017-05-02T22:06:19.064+04:00Orange & Kiwi Popsicles<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="color: #454545; line-height: normal; margin: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span id="docs-internal-guid-1b446f9e-75cd-32b6-07c1-5bce05b23574"><span style="color: black; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Here's an easy & quick popsicle recipe that will cool you down this summer, I used Valencia oranges to make the popsicles but you can use the regular oranges too. You may also add mint leaves instead of kiwi, which gives a refreshing flavor n taste.</span></span></span></div>
<div style="color: #454545; line-height: normal; margin: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: black; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div>
<div style="color: #454545; line-height: normal; margin: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><b>Ingredients </b></u></span></div>
<div style="color: #454545; line-height: normal; margin: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Juice of 1 orange (Valencia orange)</span></div>
<div style="color: #454545; line-height: normal; margin: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 kiwi peeled & sliced</span></div>
<div style="color: #454545; line-height: normal; margin: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp sugar</span></div>
<div style="color: #454545; line-height: normal; margin: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pinch of salt</span></div>
<div style="color: #454545; line-height: normal; margin: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div style="color: #454545; line-height: normal; margin: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><b>Method</b></u></span></div>
<div style="color: #454545; line-height: normal; margin: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Use the hand juicer to make orange juice, add 2 tbsp sugar & a pinch of salt. Keep aside</span></div>
<div style="color: #454545; line-height: normal; margin: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fill the Popsicle molds with orange juice add 2 slices of kiwi in each mold. Freeze for 2 hours </span></div>
<div style="color: #454545; line-height: normal; margin: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">For de molding the Popsicle, pour warm water in a glass, dip the Popsicle mold in the glass de mold with the help of Popsicle stick. </span></div>
<div style="color: #454545; line-height: normal; margin: 0px;">
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Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-77531111187267491892017-02-19T18:20:00.001+04:002017-11-23T18:55:50.400+04:00Whole wheat butter cookies (Eggless)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "arial" , "helvetica" , sans-serif;">A perfect buttery cookie that will go well with your hot cup of tea, coffee or plain milk! I made these with whole wheat flour (Atta). you can also replace whole wheat flour with All purpose flour. These are made from just 3 ingredients.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><b>Ingredients</b></u></span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups Whole wheat flour (Atta) </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">¾ cup powdered sugar (add more to adjust the sweetness)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup unsalted butter(softened not melted)</span></li>
</ol>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>Method</u></b></span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to <b>150</b><span style="background-color: white;"><b>ºC </b>for 10-15 minutes<b> </b><i>(300º F, Gas No-2, Oven Terms- Slow)</i> </span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">In a large bowl, cream the sugar & butter with hands or hand mixer. it should change its color to white. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Sift the flour and add it to the sugar & butter mixture, until it forms a soft dough. Rest the dough for 15-20 minutes or more.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Make small balls with palm, press with fingers to make a desired shape, you may also use a cookie cutter. I used a tiny round shaped steel box as a cookie cutter. you can use a fork to prick the cookie on the top.</span>Roughly It should be of .50cm thickness</li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">bake for 20 minutes or until the cookie turns brown in color. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">The above ingredients will yield 28-30 cookies depending upon the size you give.</span></li>
</ol>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Notes: </i></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add more sugar if you think the cookie dough is less sweet.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Remember every brand flour acts differently (I used ashirwad atta), after resting the dough for more than 20 minutes it shouldn't be sticky to your hands, it should be relatively dry, i.e. when you touch the dough it should be dry but not very crumbly. if it is too crumbly add 1 tsp butter or more as needed.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">I added a tbsp of butter after resting the dough as I thought the dough was dry. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">If you make the cookies with All purpose flour (<i>Maida</i>), you may be able to roll out the dough with the help of rolling pin, but rolling the dough with wheat flour was not possible.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">When you remove the cookies out from the oven, they might be soft but once they cool down they will harden.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Baking time depends upon the side of the oven. Mine took 18mins</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">You may also use 1 cup APF & 1 cup wheat flour. </span></li>
</ol>
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Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-67394813953479218032016-12-14T12:11:00.002+04:002017-02-19T18:21:32.822+04:00Home Baking Starter Kit<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: center;">
<h1>
<u><span style="color: #741b47;">What Equipment Do You Need to Start Baking at Home</span></u></h1>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<ol>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Gas Oven, Microwave or OTG</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Hand Gloves (optional) </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Mixing bowls- 2 nos</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Electric hand Mixer (Optional)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Wire Whisk</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Set of Measuring Cups (for Dry ingredients)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Measuring spoons</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Measuring jug (for wet ingredients)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Rubber Spatula</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Pastry brushes</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Sieve </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Parchment paper or Wax paper (Optional)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cake tin (Square or round), Muffin Tray or Silicon liners, Cookie Tray or Silicon Sheet/ Loaf pan for breads or Cake loaf</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Piping Bags (Optional)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cooling rack (Optional)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Wooden Skewers or toothpicks (Optional)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Zesters</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Spoons </span></li>
</ol>
</div>
Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-62127798040172403862016-12-14T00:00:00.000+04:002016-12-14T00:03:18.627+04:00Ginger, Lemon, Honey<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Benefits Of Ginger Lemon & Honey</b></span></span><br>
<ol style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">It boosts your immunity system</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Helps in weight loss</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Helps in digestion</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Keeps cold & Cough at bay <br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRl6c9FwtR5z3e4q428J23mSaJG0K90l4dTEDO9xgQysIHwO-N9pbvncgNAASNieCLlsevU6RXIj3-3pWSnBKhvqcbrMaRbZRsecAw6VmJHycScuGqiKukzKUFIKoy0IulvJVIazS7r0/s640/blogger-image-1741608933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRl6c9FwtR5z3e4q428J23mSaJG0K90l4dTEDO9xgQysIHwO-N9pbvncgNAASNieCLlsevU6RXIj3-3pWSnBKhvqcbrMaRbZRsecAw6VmJHycScuGqiKukzKUFIKoy0IulvJVIazS7r0/s640/blogger-image-1741608933.jpg"></a></div><br></span></span></li>
</ol>
<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients</span></span></b><br>
<ol style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">5 tbsp juice made from ginger root</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">10 tbsp Pure or Organic Honey </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">5 tbsp Lemon juice</span></span></li>
</ol>
<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Method</span></span></b><br>
<ol style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Clean the ginger & remove skin, grate the ginger root using a grater & squeeze the juice in a small bowl.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Add 10tbsp Pure Honey & 5 tbsp Juice of lemon to the ginger juice.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Mix this concoction in an air tight jar. Store in freeze for 2 weeks.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">You can also make fresh juice daily by using 1" ginger, 1 tbs honey & </span></span><span style="line-height: 18px;"><span style="font-family: "arial","helvetica",sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">½ tbsp lemon juice</span></span></span></span></li>
<li><span style="line-height: 18px;"><span style="font-family: "arial","helvetica",sans-serif;">Take 1 tbsp of this concoction with warm water 2 times a day. This really helps in building immunity in small children, keeping cough & cold at bay.</span></span></li>
</ol><div><font face="arial, helvetica, sans-serif"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7N3OxfgHgFyILUqBXM0w2fhhz0ynh6fbtOta3XIQUur5LpL6llwEfmRcklXxEwnpo3Oy71q8dQQ4rCc8Sn18q-xoPTy2fsk5_wFY3Q2tq7Zs2ezu8p2TnIKQLWRZc3sXnemARaoclnZU/s640/blogger-image--100305863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7N3OxfgHgFyILUqBXM0w2fhhz0ynh6fbtOta3XIQUur5LpL6llwEfmRcklXxEwnpo3Oy71q8dQQ4rCc8Sn18q-xoPTy2fsk5_wFY3Q2tq7Zs2ezu8p2TnIKQLWRZc3sXnemARaoclnZU/s640/blogger-image--100305863.jpg"></a></div><br></font></div>
</div>
Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-78066811371412978972016-12-13T23:25:00.000+04:002016-12-14T12:16:15.022+04:00Replace eggs in Baking Cakes #ReplaceEggsInBaking<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<div>
<div style="text-align: center;">
<div style="text-align: center;">
<span style="font-size: x-large;"><u><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><b>How to replace eggs <span style="font-family: "arial" , "helvetica" , sans-serif;">in Eggless Cakes</span></b></span></span></u></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: medium;">1 egg = </span><span style="font-size: medium;">¼ cup or 60 gms.</span></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">R</span>eplace with either of the following:-</span> </div>
<ol>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 18px;">½ cup mashed banana.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ cup yoghurt.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cooked apples in 1 cup of water boiled for 20 minutes to make ¼ cup of apple sauce.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">¼ cup of condense milk.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">room temperature milk with 2 tbsp lime juice, leave aside for 15-20 minutes to make buttermilk.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp flax seed powder mixed with 3 tbsp water.</span></li>
</ol>
</div>
Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-81797156047388925372016-10-23T01:04:00.002+04:002022-02-05T23:23:33.814+04:00Satori<div dir="ltr" style="text-align: left;" trbidi="on">
<span face=""arial" , "helvetica" , sans-serif">My <i>mami </i>shared her <b>"best kept secret"</b> recipe of Satori- A rich delicacy made from <i>Khoya</i>. <i>Satori </i>has a distinctive texture, flavor &richness. Thank you Mami for the detailed recipe.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPuRNKrGVm4fyCnbMk9bfloZNL2VO0mjURM8sVgEtLZQ0QkMFfhcC6Kw6vx0oPYJbI0Hz5wpqECF8B86s1CbxVqwwf1G4-bF38Zj0ZGjsyw7q0ePKsZNvWkoxThSHk-EBDf1VdAB3fKvI/s1600/Satori.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPuRNKrGVm4fyCnbMk9bfloZNL2VO0mjURM8sVgEtLZQ0QkMFfhcC6Kw6vx0oPYJbI0Hz5wpqECF8B86s1CbxVqwwf1G4-bF38Zj0ZGjsyw7q0ePKsZNvWkoxThSHk-EBDf1VdAB3fKvI/s320/Satori.JPG" width="320" /></a></div>
<span face=""arial" , "helvetica" , sans-serif"><u><b>Ingredients</b></u></span><br />
<span face=""arial" , "helvetica" , sans-serif"><u><b><i>for the filling</i> </b></u> </span><br />
<span face=""arial" , "helvetica" , sans-serif">2 cups <i>Khoya</i></span><br />
<span face=""arial" , "helvetica" , sans-serif">1 tbsp poppy seeds<b>**</b></span><br />
<span face=""arial" , "helvetica" , sans-serif">1 tbsp dry dates powder (<i>Kharik pud</i>)</span><br />
<span face=""arial" , "helvetica" , sans-serif">1 cup powdered sugar or according to sweetness of the sugar</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">1 tbsp ghee</span><br />
<span face=""arial" , "helvetica" , sans-serif">milk if needed </span><br />
<span face=""arial" , "helvetica" , sans-serif"><b><i>for the Cover</i></b></span><br />
<span face=""arial" , "helvetica" , sans-serif">1</span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">½ </span>cups Maida</span><br />
<span face=""arial" , "helvetica" , sans-serif">½ cup semolina</span><br />
<span face=""arial" , "helvetica" , sans-serif">2 tbsp Besan</span><br />
<span face=""arial" , "helvetica" , sans-serif">2 tbsp hot ghee (Called <i>Mohan </i>in marathi) </span><br />
<span face=""arial" , "helvetica" , sans-serif"><b><u>Method</u></b></span><br />
<ol style="text-align: left;">
<li><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><i> </i>Make a thick dough from <i>maida</i>, semolina & <i>besan</i>. keep aside for </span><br /><span face=""arial" , "helvetica" , sans-serif">½ hr. in the mean while you can make the stuffing.</span> </span></li>
<li><span face=""arial" , "helvetica" , sans-serif">In a shallow pan add <i>ghee </i>and fry the <i>khoya </i>until it starts getting leaving ghee on the sides, this may take around 5-8 minutes. Stir it continuously as the <i>khoya </i>may burn very easily. keep aside to cool.</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">Add some more <i>ghee </i>and fry the poppy seeds, dry dates powder one after the other. keep the poppy seeds & dry dates powder separately.</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">after the poppy seeds cool down grind them into powder.</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">Mix the <i>khoya</i>, dry dates powder, poppy seeds & the powdered sugar and make the filing for making the <i>Satori. </i>grind the mixture to make a homogeneous mixture. If the filling is too dry add some milk (may be 2-4 tbsp or as needed to make it moist)</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">Make a small ball from the dough, roll it to make a small <i>puri </i>and stuff the stuffing inside the <i>puri</i>, just the way you would make a stuffed <i>paratha </i>or<i> <a href="http://sonikhadilkar.blogspot.com/2010/02/puranpoli.html" target="_blank">Puranpoli</a></i></span></li>
<li><span face=""arial" , "helvetica" , sans-serif">Using a rolling pin roll the Satori into a thick chappati of 1" thickness & 5" in diameter.</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">On a medium flame, fry the satori from both the sides, using ghee. The satori should puff up, when you fry them.</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">Keep the satori to cool on a kitchen towel, you can store them upto 7-10 days in a air tight box.</span></li>
</ol>
<span face=""arial" , "helvetica" , sans-serif"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGINHC8GFS1agnd44t0_wtTqgQSRO-xWGtwX-X_VVU06OxMplsyqhPrVgBWX29U7KR0pR27jM69HI6jS_NivobT-YYwmZsO1e0iPQtHkA4pWD5LpvAcPIjxs0cd0UaAgIoxtYmCdWGDs/s1600/satori+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGINHC8GFS1agnd44t0_wtTqgQSRO-xWGtwX-X_VVU06OxMplsyqhPrVgBWX29U7KR0pR27jM69HI6jS_NivobT-YYwmZsO1e0iPQtHkA4pWD5LpvAcPIjxs0cd0UaAgIoxtYmCdWGDs/s320/satori+1.jpg" width="320" /></a></div>
<span face=""arial" , "helvetica" , sans-serif">This is the picture I sent to my <i>mami </i>after the <i>satoris </i>were made. </span><br />
<br />
<u><b><span face="Arial,Helvetica,sans-serif">**Note: </span></b></u><br />
<ol style="text-align: left;">
<li><span face="Arial,Helvetica,sans-serif">I replaced poppy seeds with almond powder as poppy seeds are banned in gulf.</span></li>
<li><span face="Arial,Helvetica,sans-serif">Quantity of sugar may vary according to its sweetness.</span></li>
</ol>
</div>
Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-11530073513868774522016-07-05T13:18:00.001+04:002016-07-05T13:20:27.121+04:00Fish curry <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwK_z7kh3-5oBxyTjALJZ-Taa7HcquTEdvA688IrAM6sMYW_gVpy8uxzXgunvras4SYilpZX9UwtadXTuKD2DBTy2gx32TYqfpGZ35PtF3-JjMZp5DheeK2JrGJRPKVHkQ2q7fLF2dI6w/s1600/Goan+Fish+Curry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwK_z7kh3-5oBxyTjALJZ-Taa7HcquTEdvA688IrAM6sMYW_gVpy8uxzXgunvras4SYilpZX9UwtadXTuKD2DBTy2gx32TYqfpGZ35PtF3-JjMZp5DheeK2JrGJRPKVHkQ2q7fLF2dI6w/s320/Goan+Fish+Curry.JPG" width="320" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><b>Ingredients</b></u></span><br />
<ol style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">8 fish fillets (cleaned) I used king fish</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 large onions, finely chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 large tomato, finely chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup thin coconut milk</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tsp Tamarind Paste</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp vegetable oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup water</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">10 curry leaves</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Fish <i>masala </i>(I used the ready-made Priya fish <i>masala</i>)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">coriander leaves finely chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salt as required</span><br /><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></li>
</ol>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><b>Method</b></u></span><br />
<ol style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">clean the fish fillets and add some turmeric powder. keep aside.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Use the fresh, grated coconut to make coconut milk, Mix water to the grated coconut and blend it into a smooth paste, use a strainer to drain the coconut milk. Soak tamarind in little water for ½ hr, squeeze the tamarind to make the tamarind extract or the pulp. keep aside for further use.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">In a pot heat oil, add the fish <i>masala </i>as needed (I used 3 tsp of <i>masala</i>) then add curry leaves & ginger garlic paste, chopped onions, fry until the onions turn transparent, then add the chopped tomatoes. when the onions and tomatoes cool, make a smooth paste.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the paste to the pot along with water, tamarind pulp and coconut milk, bring the curry to a boil, fish fillets and bring the curry to a boil, add salt as per taste. </span><br /><span style="font-family: "arial" , "helvetica" , sans-serif;">add more fish <i>masala </i>if needed.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add coriander and serve with rice.</span></li>
</ol>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
</div>
Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0tag:blogger.com,1999:blog-3375384751885337381.post-15840170395320840742016-07-05T12:49:00.001+04:002016-07-05T12:49:09.679+04:00prawn masala (Starter)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial,Helvetica,sans-serif;">Prawn masala is the quickest and the yummiest prawn recipe I ever prepared. Thanks to Anuja for sharing her recipe with me :-)</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhTFj24GAw1uqcgDW4CtlG-9q8NWqWVA9Hu2MaEEVKw1Zxod8L5lATXXFt74V59Vh4FWyYMR1KyrhKQDPhLsq6OWvXDXVT1wSLoH_mnfxaVlOKToRzGPNwmJefLMImEzHZsF6V75C9v8/s1600/prawn+masala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhTFj24GAw1uqcgDW4CtlG-9q8NWqWVA9Hu2MaEEVKw1Zxod8L5lATXXFt74V59Vh4FWyYMR1KyrhKQDPhLsq6OWvXDXVT1wSLoH_mnfxaVlOKToRzGPNwmJefLMImEzHZsF6V75C9v8/s320/prawn+masala.jpg" width="320" /></a></span></div>
<b><u><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients</span></u></b><br />
<ol style="text-align: left;">
<li><span style="font-family: Arial,Helvetica,sans-serif;">1kg prawn (devein,wash)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-family: Arial,Helvetica,sans-serif;">½ tsp turmeric powder</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">4 tbsp ginger garlic paste</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp red chilli powder</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">salt as needed</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 tsp chopped coriander</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 tsp lemon juice or tamarind pulp</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 tsp rice flour </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">4-5 tbsp cooking oil</span></li>
</ol>
<span style="font-family: Arial,Helvetica,sans-serif;"><b><u>Method </u></b></span><br />
<ol style="text-align: left;">
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add turmeric to the cleaned & de-veined prawns, keep aside for 10 mins. add ginger
garlic paste, red chili powder, salt, chopped coriander, lemon juice or
tamarind pulp. Add rice flour.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Keep aside to marinate for 30 minutes.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">In a pan add oil & shallow fry the prawns.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">The prawns will turn crispy if you add rice flour.</span></li>
</ol>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
</div>
Soni Khadilkarhttp://www.blogger.com/profile/00482242977344315534noreply@blogger.com0