tag:blogger.com,1999:blog-3469112616712987132020-03-26T23:10:12.793-07:00A Daughter's Culinary JourneySilpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-346911261671298713.post-18996093802018463942012-01-14T16:41:00.000-08:002012-01-14T16:43:11.573-08:00Shrimp Coconut Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Rz5q5p4cLD8/TxIZ1f8o5XI/AAAAAAAAAeo/VshduJXeUCc/s1600/IMG_0242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-Rz5q5p4cLD8/TxIZ1f8o5XI/AAAAAAAAAeo/VshduJXeUCc/s640/IMG_0242.JPG" width="640" /></a></div><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">You can't see the shrimp in this picture, but it's in there. This soup is my ultimate comfort food on gloomy days. </span></span><br /><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">For measurements and the list of ingredients for the recipe, please refer to&nbsp;<i style="color: black;"><a href="http://komalinunna.com/"><span style="color: #f38c1c;">Entertaining From an Ethnic Indian Kitchen</span></a></i>.&nbsp;&nbsp;&nbsp;</span></span><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"> </span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><br /></span></span><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"> </span><b><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Prep: </span></b><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Peel and de-vein the shrimp.&nbsp; Save the shells for the stock. While the stock is being made, refrigerate the shrimp to be used in the soup.&nbsp; Once the stock is done, proceed with making the soup.&nbsp;&nbsp;</span></span><br /><br /><style><!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --></style> <span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><b>Shrimp Stock:</b> Place shrimp shells, onions, carrots, green chilies, ginger, curry leaves, water and salt in a medium stock-pot.&nbsp; Bring it to a boil over medium high heat.&nbsp;</span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"> Reduce heat and simmer for 25 - 30 minutes. </span> <style><!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --></style> <span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"> &nbsp;</span> <style><!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --></style> <style><!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --></style> <br /><br /><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; margin-bottom: 0.0001pt; text-align: left; text-indent: 28.1pt;"><a href="http://4.bp.blogspot.com/-3oA3Kqyg8wg/TxIaxBA7UxI/AAAAAAAAAew/kCZuVdumlS8/s1600/IMG_0225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-3oA3Kqyg8wg/TxIaxBA7UxI/AAAAAAAAAew/kCZuVdumlS8/s640/IMG_0225.JPG" width="640" /></a><span style="font-size: large;">Strain the stock into a bowl using a mesh strainer.</span><b><span style="font-size: large;">&nbsp;</span></b>&nbsp;</div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; margin-bottom: 0.0001pt; text-align: left; text-indent: 28.1pt;"><br /></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; margin-bottom: 0.0001pt; text-align: left; text-indent: 28.1pt;"><span style="font-size: large;"><b>Shrimp Soup:</b> Heat oil in a medium saucepan over medium high heat.&nbsp; When the oil is hot, add cumin seeds.&nbsp; Once the cumin seeds sizzle, add curry leaves.&nbsp; When the curry leaves are crisp, add onion paste and green chilies.&nbsp;&nbsp; Fry the onion paste until light golden, while stirring constantly.&nbsp;&nbsp;</span></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; margin-bottom: 0.0001pt; text-align: left; text-indent: 28.1pt;"><br /></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; margin-bottom: 0.0001pt; text-align: left; text-indent: 28.1pt;"><a href="http://1.bp.blogspot.com/-yrIkhED3_X8/TxIf9pzDVSI/AAAAAAAAAfQ/nULKgDYyaQw/s1600/IMG_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-yrIkhED3_X8/TxIf9pzDVSI/AAAAAAAAAfQ/nULKgDYyaQw/s640/IMG_0227.JPG" width="640" /></a><span style="font-size: large;"> Add ginger, coriander powder, turmeric and salt and fry for 2 minutes.&nbsp; Add pureed tomatoes and cook for another 5 minutes or until sauce is thick. </span></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"></span> <br /><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><style><!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --></style> </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-t8PU2Vt6qEs/TxIbPUqlGaI/AAAAAAAAAe4/vWAFAqufEew/s1600/IMG_0232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-t8PU2Vt6qEs/TxIbPUqlGaI/AAAAAAAAAe4/vWAFAqufEew/s640/IMG_0232.JPG" width="640" /></a></div><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">&nbsp; Add shrimp and cook until the shrimp turns pink.&nbsp;</span> <style><!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --></style> <br /><span style="font-family: &quot;Times New Roman&quot;; font-size: 12pt;">&nbsp;</span> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-u5FYDNe2dDE/TxIb89gW2DI/AAAAAAAAAfA/20kYJI91Vug/s1600/IMG_0234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-u5FYDNe2dDE/TxIb89gW2DI/AAAAAAAAAfA/20kYJI91Vug/s640/IMG_0234.JPG" width="640" /></a></div><br /><style><!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --></style> <span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Stir in the shrimp stock, coconut milk and bring it to a boil. Reduce heat to medium and simmer for 5 - 10 minutes and stir in lime juice.&nbsp;&nbsp; </span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><br /></span></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AbQ09fEkptw/TxIcpsg3ZTI/AAAAAAAAAfI/UmtvHiTw7o4/s1600/IMG_0238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-AbQ09fEkptw/TxIcpsg3ZTI/AAAAAAAAAfI/UmtvHiTw7o4/s640/IMG_0238.JPG" width="640" /></a></div><br /><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none; text-indent: 28.1pt;"><style><!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:77; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} </style><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Season to taste.&nbsp; Garnish soup with green onions and cilantro.&nbsp; </span><span style="font-family: &quot;Times New Roman&quot;;"></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Rz5q5p4cLD8/TxIZ1f8o5XI/AAAAAAAAAeo/VshduJXeUCc/s1600/IMG_0242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-Rz5q5p4cLD8/TxIZ1f8o5XI/AAAAAAAAAeo/VshduJXeUCc/s640/IMG_0242.JPG" width="640" /></a></div><br /><span style="font-size: medium;"><span style="font-size: large;"><span style="color: black; font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">For more recipes, table setting ideas and gardening tips from the author of </span><i style="color: black; font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><a href="http://komalinunna.com/"><span style="color: #f38c1c;">Entertaining From an Ethnic Indian Kitchen</span></a></i><span style="color: black; font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">, check out&nbsp;<a href="http://komalinunna.blogspot.com/"><span style="color: #b5643a;">Komali Nunna's blog.</span></a>&nbsp;&nbsp;&nbsp;</span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">&nbsp; </span></span></span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com1tag:blogger.com,1999:blog-346911261671298713.post-88694683269471631582011-07-21T20:48:00.001-07:002011-08-12T17:17:11.921-07:00Matar Paneer<link href="file://localhost/Users/Silpa/Library/Caches/TemporaryItems/msoclip/0clip_filelist.xml" rel="File-List"></link> <style> <!-- /* Font Definitions */ @font-face {font-family:Arial; panose-1:2 11 6 4 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LI_PIF3Zm9Y/TijvWfcOZ6I/AAAAAAAAAdI/DzNhSdPA2NM/s1600/DSC07083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-LI_PIF3Zm9Y/TijvWfcOZ6I/AAAAAAAAAdI/DzNhSdPA2NM/s640/DSC07083.JPG" width="640" /></a></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; margin-bottom: 0.0001pt;"><span style="font-size: large;">"Matar" means peas and "paneer" means cheese. Alternately, you can substitute the paneer with potatoes in this recipe to give you Aloo Matar ("aloo" meaning potatoes, as you may have guessed...) </span></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; margin-bottom: 0.0001pt;"><br /></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; margin-bottom: 0.0001pt;"><span style="font-size: large;">Recipe provided courtesy of <i style="color: black;"><a href="http://komalinunna.com/"><span style="color: #f38c1c;">Entertaining From an Ethnic Indian Kitchen</span></a></i>.&nbsp;&nbsp;&nbsp; </span></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; margin-bottom: 0.0001pt;"><br /><span style="font-size: large;"><i>Serves 4-6</i></span><br /><span style="font-size: large;"><b>Ingredients:</b><br />? 12 ounces <a href="http://www.t-shirts-online.com/2011/02/fried-paneer-pieces.html">fried paneer pieces </a><br /><br /><i>Gravy</i><br />? 2 tablespoons vegetable oil<br />? 1 cup finely chopped onions<br />? 1 tablespoon </span><span style="font-size: large;"><a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a></span><span style="font-size: large;"> garlic paste<br />? 1 tablespoon coriander powder<br />? 1 teaspoon cumin powder<br />? 1 teaspoon cayenne<br />? ? teaspoon </span><span style="font-size: large;"><a href="http://komalinunna.blogspot.com/2009/10/turmeric-sprinkle-super-spice-to-your.html">turmeric</a></span><span style="font-size: large;"><br />? ? cup tomato sauce<br />? 1 teaspoon salt or to taste<br />? 1 ? cups hot water<br />? 1 cup frozen peas<br />? 1 teaspoon garam masala powder<br />? ? cup heavy cream<br />? 2 tablespoons chopped fresh cilantro/coriander</span><br /><span style="font-size: large;">&nbsp;</span> </div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; margin-bottom: 0.0001pt;"><span style="font-size: large;"><b>Prep:</b> Have the <a href="http://www.t-shirts-online.com/2011/02/fried-paneer-pieces.html">fried paneer pieces</a> ready and set aside.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; margin-bottom: 0.0001pt;"><br /></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Heat oil in a medium saucepan over medium high heat. When the oil is hot, add the onions.&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XWC0mLk51-g/TijwXS1KKiI/AAAAAAAAAdM/PXyTW3bMcXc/s1600/IMG_0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-XWC0mLk51-g/TijwXS1KKiI/AAAAAAAAAdM/PXyTW3bMcXc/s640/IMG_0135.JPG" width="640" /></a></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Sauté until onions are translucent and the edges begin to brown. Add <a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a> garlic paste and stir fry for 1 minute.&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-khNqZvRN9Ic/TijwyQz06pI/AAAAAAAAAdQ/NAEFmOieiW0/s1600/IMG_0136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-khNqZvRN9Ic/TijwyQz06pI/AAAAAAAAAdQ/NAEFmOieiW0/s640/IMG_0136.JPG" width="640" /></a></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Stir in coriander powder, cumin powder, cayenne and <a href="http://komalinunna.blogspot.com/2009/10/turmeric-sprinkle-super-spice-to-your.html">turmeric</a> and fry for about 2 minutes until all the spices are fried with the onion mixture.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GK1PQ86odUM/Tijw-oKEOtI/AAAAAAAAAdU/W0uC0rsgKkM/s1600/IMG_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-GK1PQ86odUM/Tijw-oKEOtI/AAAAAAAAAdU/W0uC0rsgKkM/s640/IMG_0137.JPG" width="640" /></a></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add tomato sauce and salt.&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dqLqtyMKZqM/TijxPcEFDSI/AAAAAAAAAdY/xxykZ6JLKo4/s1600/IMG_0139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-dqLqtyMKZqM/TijxPcEFDSI/AAAAAAAAAdY/xxykZ6JLKo4/s640/IMG_0139.JPG" width="640" /></a></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Cook for another 2 - 3 minutes while stirring occasionally. Add hot water and peas.&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OZj4pPXWLvM/TijxiIb_61I/AAAAAAAAAdc/CehLGVDtyJY/s1600/IMG_0140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-OZj4pPXWLvM/TijxiIb_61I/AAAAAAAAAdc/CehLGVDtyJY/s640/IMG_0140.JPG" width="480" /></a></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Reduce heat to medium, cover and cook for about 10 minutes until peas are tender. Stir in garam masala powder and cream and cook for 2 – 3 minutes.&nbsp; </span></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note:</b> You may want to cook the sauce for longer at this point in this procedure in order to produce a thick consistency.&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-c4T6oBJTUOQ/TijybZ4S-WI/AAAAAAAAAdg/AXHFbMyTEAQ/s1600/IMG_0144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-c4T6oBJTUOQ/TijybZ4S-WI/AAAAAAAAAdg/AXHFbMyTEAQ/s640/IMG_0144.JPG" width="640" /></a></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Stir the <a href="http://www.t-shirts-online.com/2011/02/fried-paneer-pieces.html">paneer</a> into the gravy and heat through. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qVkcw8eozLI/TijyvFRGBgI/AAAAAAAAAdk/Z9XO1ieF1Gc/s1600/IMG_0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-qVkcw8eozLI/TijyvFRGBgI/AAAAAAAAAdk/Z9XO1ieF1Gc/s640/IMG_0145.JPG" width="640" /></a></div><div class="MsoNormal" style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Garnish with cilantro and serve.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LI_PIF3Zm9Y/TijvWfcOZ6I/AAAAAAAAAdI/DzNhSdPA2NM/s1600/DSC07083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-LI_PIF3Zm9Y/TijvWfcOZ6I/AAAAAAAAAdI/DzNhSdPA2NM/s640/DSC07083.JPG" width="640" /></a></div><div class="MsoNormal"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><span style="color: black;">For more recipes, table setting ideas and gardening tips from the author of </span><i style="color: black;"><a href="http://komalinunna.com/"><span style="color: #f38c1c;">Entertaining From an Ethnic Indian Kitchen</span></a></i><span style="color: black;">, check out&nbsp;<a href="http://komalinunna.blogspot.com/"><span style="color: #b5643a;">Komali Nunna's blog.</span></a>&nbsp;&nbsp;</span></span><span style="font-family: &quot;Times New Roman&quot;;"> </span></div>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com1tag:blogger.com,1999:blog-346911261671298713.post-21630538966368537392011-06-20T18:45:00.000-07:002011-06-21T18:41:09.093-07:00Vegetable and Paneer Kabobs<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Byix6-oCK_Y/Tf_29sAEXpI/AAAAAAAAAbg/kHX9qAdzenA/s1600/Father%2527s+day+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-Byix6-oCK_Y/Tf_29sAEXpI/AAAAAAAAAbg/kHX9qAdzenA/s640/Father%2527s+day+022.JPG" width="640" /></a></div><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">In honor of Father's Day, my family had the first of what is sure to be many barbeques for the summer. It's always great to have a tasty vegetarian option at barbeques...something other than plain old salad or coleslaw. I present to you my contribution to our family barbeque: vegetable and paneer kabobs.&nbsp;</span></span><br /><br /><span><span style="font-size: medium;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">For measurements and the list of ingredients for the recipe, please refer to&nbsp;<i style="color: black;"><a href="http://komalinunna.com/"><span style="color: #f38c1c;">Entertaining From an Ethnic Indian Kitchen</span></a></i>.&nbsp;&nbsp; </span></span></span><br /><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><b>Prep: </b>If you are using bamboo skewers, soak them in water for at least half an hour.</span></span><br /><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"> </span></span><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"> In a medium sized non-reactive bowl, add yogurt, <a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a> garlic paste, lime juice, chickpea flour, cayenne, <a href="http://komalinunna.blogspot.com/2009/10/turmeric-sprinkle-super-spice-to-your.html">turmeric</a>, ajwain powder, salt and 1 teaspoon chaat masala powder. Stir to combine.</span></span><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><br /></span></span><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><b>Note:</b> A non-reactive bowl is a bowl that will not have a chemical reaction with the foods that are placed in it. In this recipe, lime juice, which is highly acidic, would have had a chemical reaction with the metal in an aluminum bowl, giving the marinade a metallic taste...which you do NOT want! To sum up, <i>do not</i> <i>use an aluminum bowl for this marinade.</i></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CZmmqBD5ujs/Tf58j8CSlNI/AAAAAAAAAbM/e7iIq5tX_Mk/s1600/IMG_0086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-CZmmqBD5ujs/Tf58j8CSlNI/AAAAAAAAAbM/e7iIq5tX_Mk/s640/IMG_0086.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add paneer, bell peppers, and red onions. Mix thoroughly until all the pieces are evenly coated with the marinade. Cover and marinate for 1/2 - 1 hour in the refrigerator.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-v-hyxqa-WxI/Tf58qkQ8kzI/AAAAAAAAAbQ/-adcvxm9CFU/s1600/IMG_0087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-v-hyxqa-WxI/Tf58qkQ8kzI/AAAAAAAAAbQ/-adcvxm9CFU/s640/IMG_0087.JPG" width="480" /></a></div><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Preheat grill to medium high. Thread the paneer and vegetables onto the skewers.</span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Grill them until evenly charred.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-y-wjJYnSxZc/Tf58yjPH13I/AAAAAAAAAbU/LMz2O5Ct9dE/s1600/IMG_0089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-y-wjJYnSxZc/Tf58yjPH13I/AAAAAAAAAbU/LMz2O5Ct9dE/s640/IMG_0089.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TLltbgaRW-I/Tf_3O4IhIcI/AAAAAAAAAbk/V2OhmM-UGXg/s1600/Father%2527s+day+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-TLltbgaRW-I/Tf_3O4IhIcI/AAAAAAAAAbk/V2OhmM-UGXg/s640/Father%2527s+day+020.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><b>Alternative:</b> You can broil these kabobs in the oven. Place skewers on a baking sheet lined with a metal rack. Place baking skeet with skewers 5-6 inches below the heating element. Broil while turning in between once or twice for 5-7 minutes or until golden brown. Remove from the oven. </span></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Sprinkle with 1/4 teaspoon of chaat masala powder and serve.</span></span> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Byix6-oCK_Y/Tf_29sAEXpI/AAAAAAAAAbg/kHX9qAdzenA/s1600/Father%2527s+day+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-Byix6-oCK_Y/Tf_29sAEXpI/AAAAAAAAAbg/kHX9qAdzenA/s640/Father%2527s+day+022.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">For more on our family barbeque from the author of <a href="http://komalinunna.com/"><i>Entertaining From an Ethnic Indian Kitchen</i></a>, check out <a href="http://komalinunna.blogspot.com/2011/06/fathers-day-table-and-barbeque.html">Komali Nunna's barbeque blog post</a>.</span></span></div>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com2tag:blogger.com,1999:blog-346911261671298713.post-50497538715396618512011-06-15T08:37:00.000-07:002011-06-15T08:42:30.351-07:00Stuffed Okra<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uKO9sCQQQSs/TfjAz73QOgI/AAAAAAAAAaw/k40MwzqcKAc/s1600/IMG_0078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://2.bp.blogspot.com/-uKO9sCQQQSs/TfjAz73QOgI/AAAAAAAAAaw/k40MwzqcKAc/s640/IMG_0078.JPG" width="640px" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;">?</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: transparent; color: black; font-family: Garamond; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif; font-size: large;">Prepare yourself for a whole new flavor of okra! I have recently discovered this dish and it has only&nbsp;intensified my love for okra. </span></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif;"><span style="font-size: large;">For measurements and the list of ingredients for the recipe, please refer to&nbsp;<i style="color: black;"><a href="http://komalinunna.com/"><span style="color: #f38c1c;">Entertaining From an Ethnic Indian Kitchen</span></a></i>.&nbsp;&nbsp;&nbsp;</span></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: transparent; color: black; font-family: Garamond; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif;"><span style="font-size: large;">In a small bowl, mix together&nbsp;coriander powder, amchoor powder (dry mango powder),&nbsp;cumin powder, dry </span><a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html"><span style="color: #f38c1c; font-size: large;">ginger</span></a><span style="font-size: large;">&nbsp;powder, </span><a href="http://komalinunna.blogspot.com/search/label/Turmeric"><span style="color: #f38c1c; font-size: large;">turmeric</span></a><span style="font-size: large;">, chickpea flour/besan, fennel seed powder, vegetable oil, garam masala powder, cayenne, black pepper and salt for the stuffing. </span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: transparent; color: black; font-family: Garamond; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif; font-size: large;">&nbsp;</span></span><a href="http://4.bp.blogspot.com/-VTmTtvzZ-vM/TfjBDbo68hI/AAAAAAAAAa0/UHbsdGKP0H8/s1600/IMG_0072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://4.bp.blogspot.com/-VTmTtvzZ-vM/TfjBDbo68hI/AAAAAAAAAa0/UHbsdGKP0H8/s640/IMG_0072.JPG" width="640px" /></a></div><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif;">Rinse okra and dry with a paper towel and trim the cone part. Using a sharp paring knife, make a long slit, leaving ?-inch top and bottom. Make sure you don’t cut through the okra. </span></span><br /><br /><span style="font-family: Arial; font-size: large;"><strong>Alternative:</strong> Use your fingernail to make the slit.</span><br /><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif;">With your thumb, open the slit and stuff 1 teaspoon of stuffing.</span><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif;">&nbsp;</span></span><a href="http://3.bp.blogspot.com/-7OV1SnVgY7g/TfjBJi7c0AI/AAAAAAAAAa4/ajVRA2cUiew/s1600/IMG_0073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://3.bp.blogspot.com/-7OV1SnVgY7g/TfjBJi7c0AI/AAAAAAAAAa4/ajVRA2cUiew/s640/IMG_0073.JPG" width="640px" /></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aD-h8YwQVbc/TfjBQFH3ncI/AAAAAAAAAa8/bBxGgOUl_2U/s1600/IMG_0074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://1.bp.blogspot.com/-aD-h8YwQVbc/TfjBQFH3ncI/AAAAAAAAAa8/bBxGgOUl_2U/s640/IMG_0074.JPG" width="640px" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CtCb5vpXx5o/TfjBvt-TVTI/AAAAAAAAAbA/d38p-WB-ySY/s1600/IMG_0076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://1.bp.blogspot.com/-CtCb5vpXx5o/TfjBvt-TVTI/AAAAAAAAAbA/d38p-WB-ySY/s640/IMG_0076.JPG" width="640px" /></a></div><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-family: Garamond; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif;">To season, heat 3 tablespoons of oil in a large shallow nonstick skillet, over medium high heat. When oil is hot, add cumin seeds with a pinch of asafetida. </span></span></span></span><br /><br /><span style="background-color: transparent; color: black; font-family: Garamond; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif; font-size: large;"><strong>Note:</strong> Asafetida is a gum extract from trees that can be found in Indian grocery stores. It acts as a digestive aid and prevents flatulence from occuring. If you are unable to find this ingredient, the rice will turn out fine without it.&nbsp;&nbsp;</span></span><br /><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-family: Garamond; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif;">As soon as the cumin seeds sizzle, add okra in a single layer. Reduce heat to medium. Cook uncovered, turning okra gently from time to time, until lightly browned. It takes about 15-20 minutes.</span></span></span></span><br /><br /><span style="font-family: Arial; font-size: large;"><strong>Note:</strong> The okra should be cooked until it is crunchy, not gummy. </span><br /><br /><a href="http://3.bp.blogspot.com/-Xz8vGdZHME0/TfjB43LiRpI/AAAAAAAAAbE/61VrXUQ-Xnc/s1600/IMG_0077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://3.bp.blogspot.com/-Xz8vGdZHME0/TfjB43LiRpI/AAAAAAAAAbE/61VrXUQ-Xnc/s640/IMG_0077.JPG" width="640px" /></a><br /><span style="font-family: Garamond;"></span><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif; font-size: large;">Garnish with garam masala powder. Serve as a side dish to any meal.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uKO9sCQQQSs/TfjAz73QOgI/AAAAAAAAAaw/k40MwzqcKAc/s1600/IMG_0078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://2.bp.blogspot.com/-uKO9sCQQQSs/TfjAz73QOgI/AAAAAAAAAaw/k40MwzqcKAc/s640/IMG_0078.JPG" width="640px" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: large;"><span style="color: black;">For more recipes, table setting ideas and gardening tips from the author of </span><i style="color: black;"><a href="http://komalinunna.com/"><span style="color: #f38c1c;">Entertaining From an Ethnic Indian Kitchen</span></a></i><span style="color: black;">, check out&nbsp;<a href="http://komalinunna.blogspot.com/"><span style="color: #b5643a;">Komali Nunna's blog.</span></a>&nbsp;<span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">&nbsp;&nbsp;</span></span>&nbsp;&nbsp;</span><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif;">&nbsp;</span></span></div>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-51256176474527136892011-05-22T16:04:00.000-07:002011-05-23T09:02:42.986-07:00Mushroom Pulao<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wwKVxgk2rTY/TdmQ4kZDkzI/AAAAAAAAAWY/DGPCmDpmnps/s1600/DSC06367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://4.bp.blogspot.com/-wwKVxgk2rTY/TdmQ4kZDkzI/AAAAAAAAAWY/DGPCmDpmnps/s640/DSC06367.JPG" width="640px" /></a></div><div style="color: black; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">I've realized that mushrooms can be quite polarizing: either you love them or you hate them. Here's a recipe for all my fellow mushroom-lovers out there!</span></div><div style="color: black; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: black;">For measurements and the list of ingredients for the recipe, please refer to&nbsp;</span><i style="color: black;"><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>.&nbsp;&nbsp;&nbsp;&nbsp;</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br /></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><strong>Prep:</strong> Wipe mushrooms with a damp paper towel to clean and slice them. Cut the onion and chilies.</span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br /></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note:</b> <span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-weight: normal; text-decoration: none; vertical-align: baseline;">It is important not to wash mushrooms in water to avoid absorbing too much moisture.</span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br /></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Heat oil in a medium sauce pan over medium high heat. When the oil is hot, add bay leaf, cloves, cinnamon stick and cardamom pods.&nbsp;&nbsp;</span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">&nbsp;</span><span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br /></span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note:</b> <span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-weight: normal; text-decoration: none; vertical-align: baseline;">Whole spices are added to flavor the dish and are not meant to be eaten.</span></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DEvJlPt88ko/TdmSkESo-5I/AAAAAAAAAWc/wFt2XT0CXwA/s1600/DSC06361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://3.bp.blogspot.com/-DEvJlPt88ko/TdmSkESo-5I/AAAAAAAAAWc/wFt2XT0CXwA/s640/DSC06361.JPG" width="640px" /></a></div><br /><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">When the cloves plump up, add onion and green chili.&nbsp;&nbsp;</span></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9F83AELRZ_0/TdmTBnPnwyI/AAAAAAAAAWg/aer_48K6vj0/s1600/DSC06363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://1.bp.blogspot.com/-9F83AELRZ_0/TdmTBnPnwyI/AAAAAAAAAWg/aer_48K6vj0/s640/DSC06363.JPG" width="640px" /></a></div><br /><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Sauté until the onion is translucent and edges begin to brown. Add ginger garlic paste and stir fry for 1 minute. Add mushrooms.</span></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TrEdwA9XYrE/TdmTjU5bPcI/AAAAAAAAAWk/V_LgWicQvfk/s1600/DSC06364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://4.bp.blogspot.com/-TrEdwA9XYrE/TdmTjU5bPcI/AAAAAAAAAWk/V_LgWicQvfk/s640/DSC06364.JPG" width="640px" /></a></div><br /><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Sauté until mushrooms are slightly wilted. Stir in garam masala powder, basmati rice and salt. Mix thoroughly to coat all the rice grains with a thin film of oil and spices.</span></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nNjclvXCEwM/TdmUBzAIhFI/AAAAAAAAAWo/LXac3vf1myQ/s1600/DSC06365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://3.bp.blogspot.com/-nNjclvXCEwM/TdmUBzAIhFI/AAAAAAAAAWo/LXac3vf1myQ/s640/DSC06365.JPG" width="640px" /></a></div><br /><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Stir in 3 ? cups of water. At this point, you can transfer the mixture to an automatic rice cooker and finish co</span><span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">oking.</span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-G_0PL1INs4I/TdmUUgVjJlI/AAAAAAAAAWs/-qtB3x5-I9s/s1600/DSC06366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://4.bp.blogspot.com/-G_0PL1INs4I/TdmUUgVjJlI/AAAAAAAAAWs/-qtB3x5-I9s/s640/DSC06366.JPG" width="640px" /></a></div><br /><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Alternative:</b> Bring the rice mixture to a boil and reduce heat to the lowest setting. Cover with a lid and cook for about 20-25 minutes until the rice is done. Let it rest for 10 minutes. Fluff the rice with a fork.&nbsp;</span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br /></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Garnish with cilantro.</span></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wwKVxgk2rTY/TdmQ4kZDkzI/AAAAAAAAAWY/DGPCmDpmnps/s1600/DSC06367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://4.bp.blogspot.com/-wwKVxgk2rTY/TdmQ4kZDkzI/AAAAAAAAAWY/DGPCmDpmnps/s640/DSC06367.JPG" width="640px" /></a></div><br /><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Note:</b> The recipe in <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a> </i>also includes a garnish with paneer wrapped in edible silver leaves. I will leave that extra step for another day.</span></span></div><br /><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: large;"><span style="color: black;">For more recipes, table setting ideas and gardening tips from the author of </span><i style="color: black;"><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i><span style="color: black;">, check out </span><a href="http://komalinunna.blogspot.com/" style="color: black;">Komali Nunna's blog.</a>&nbsp;&nbsp; </span></div><span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-family: Garamond; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span id="internal-source-marker_0.5516283017047088" style="background-color: transparent; color: black; font-family: Garamond; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-39407843386620960652011-05-19T08:51:00.000-07:002011-05-21T08:49:16.730-07:00Moghul Egg Korma<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-h85T-jjkKd8/TdUmkPZyYUI/AAAAAAAAAVg/wG4ybZ6Wyig/s1600/DSC06360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="http://1.bp.blogspot.com/-h85T-jjkKd8/TdUmkPZyYUI/AAAAAAAAAVg/wG4ybZ6Wyig/s640/DSC06360.JPG" width="640px" /></a></div><br /><div></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">This&nbsp;mouth-watering recipe (one of my favorites)&nbsp;turned out to be a lot easier than I thought it would be. Of all the curries I've made so far, Moghul Egg Korma has been the first curry where I didn't make any mistakes the first time around! Just make sure you get all the ingredients together first because it is a time-sensitive recipe.&nbsp;It's also a great way to use up your eggs!</span><br /><br /><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">For measurements and the list of ingredients for the recipe, please refer to&nbsp;<i><a href="http://komalinunna.com/"><span style="color: #b5643a;">Entertaining From an Ethnic Indian Kitchen</span></a></i>.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</span></span><br /><br /><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><b>Prep:</b> Chop the onion, boil the eggs, and make the almond paste.</span><br /><br /><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Heat oil in a wide-bottom skillet over medium high heat. When oil is hot, add cloves, cinnamon, and cardamom pods. Stir-fry for a few seconds. Add onion. </span>&nbsp;<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">&nbsp;</span><br /><div></div><br /><span style="font-size: large;"><span style="font-family: Arial;"><b>Note:</b> Whole spices are added for flavor only and are not meant to be eaten.</span></span><a href="http://1.bp.blogspot.com/-DmhNjMCHYZk/TdUl7npI5bI/AAAAAAAAAVE/jn1gibKd5iA/s1600/DSC06352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="http://1.bp.blogspot.com/-DmhNjMCHYZk/TdUl7npI5bI/AAAAAAAAAVE/jn1gibKd5iA/s640/DSC06352.JPG" width="640px" /></a><br /><span style="font-family: Arial; font-size: large;">Saute onion until edges begin to brown. Add <a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a> garlic paste and stir for a minute.&nbsp;</span><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" height="355px" src="http://1.bp.blogspot.com/-vWoXdjvzkYI/TdUmBNez8wI/AAAAAAAAAVI/0rSbDBqymNk/s640/DSC06353.JPG" width="640px" />&nbsp; </div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Add tomato paste and stir-fry for 2 minutes. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-w1qgnwZmneY/TdUmGjqrwYI/AAAAAAAAAVM/-iXvHgx-i_0/s1600/DSC06354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="http://2.bp.blogspot.com/-w1qgnwZmneY/TdUmGjqrwYI/AAAAAAAAAVM/-iXvHgx-i_0/s640/DSC06354.JPG" width="640px" /></a></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Add coriander powder, cayenne and paprika. Stir fry for a minute. </span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EerF02BltQY/TdUmMbnp_YI/AAAAAAAAAVQ/I5otOWogFd4/s1600/DSC06355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355px" src="http://4.bp.blogspot.com/-EerF02BltQY/TdUmMbnp_YI/AAAAAAAAAVQ/I5otOWogFd4/s640/DSC06355.JPG" width="640px" /></a></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Add salt and 4 cups of water and bring it to a boil. </span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-MS28xX7fpe8/TdUmSFAuWXI/AAAAAAAAAVU/V7f24_wrKGg/s1600/DSC06356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355px" src="http://1.bp.blogspot.com/-MS28xX7fpe8/TdUmSFAuWXI/AAAAAAAAAVU/V7f24_wrKGg/s640/DSC06356.JPG" width="640px" /></a></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Reduce heat and simmer the sauce until thickened for about half an hour. Stir in almond paste and cream. Cook for 2 minutes. Add lime juice and stir to mix. </span><br /><br /><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><b>Note:</b> Almond paste is not found in grocery stores. You can find an easy&nbsp;recipe for&nbsp;almond paste&nbsp;in <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a>.</i> </span><a href="http://2.bp.blogspot.com/-M6JCm5mGtDE/TdUmYMRHOYI/AAAAAAAAAVY/e_DMtZ76Upk/s1600/DSC06357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="http://2.bp.blogspot.com/-M6JCm5mGtDE/TdUmYMRHOYI/AAAAAAAAAVY/e_DMtZ76Upk/s640/DSC06357.JPG" width="640px" /></a><br /><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Spread the eggs over the sauce. Simmer gently for 2 to 3 minutes. </span><br /><br /><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><b>Options:</b></span><br /><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">1. Cut the eggs in half.</span><br /><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">2. Keep the eggs whole but make a small slit in each&nbsp;of&nbsp;the eggs before adding them to the sauce, so that the flavor of the curry goes into the eggs.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lVOXhW2IOd0/TdUmdmSyY8I/AAAAAAAAAVc/xDGTEvb8eFM/s1600/DSC06358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="http://3.bp.blogspot.com/-lVOXhW2IOd0/TdUmdmSyY8I/AAAAAAAAAVc/xDGTEvb8eFM/s640/DSC06358.JPG" width="640px" /></a></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Garnish with cilantro.&nbsp;</span>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-h85T-jjkKd8/TdUmkPZyYUI/AAAAAAAAAVg/wG4ybZ6Wyig/s1600/DSC06360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="http://1.bp.blogspot.com/-h85T-jjkKd8/TdUmkPZyYUI/AAAAAAAAAVg/wG4ybZ6Wyig/s640/DSC06360.JPG" width="640px" /></a></div><div></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Serve with rice or chappati.</span> </div><div></div><br /><div style="text-align: left;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/"><span style="color: #b5643a;">Entertaining From an Ethnic Indian Kitchen</span></a></i>, check out </span><a href="http://komalinunna.blogspot.com/"><span style="color: #b5643a; font-size: large;">Komali Nunna's blog.</span></a><span style="font-size: large;">&nbsp;</span></span><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; font-size: large;">&nbsp; </span></div>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-12140017731793995742011-05-07T12:31:00.000-07:002011-06-15T09:10:13.070-07:00Carrot Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LYUFUn6xXdY/TdckD2V67yI/AAAAAAAAAVk/hzxRf_5-QRU/s1600/DSC06229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://2.bp.blogspot.com/-LYUFUn6xXdY/TdckD2V67yI/AAAAAAAAAVk/hzxRf_5-QRU/s640/DSC06229.JPG" width="640px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">This refreshing salad is popularly known as cachumbar in the state of Maharastra. It is a feast to the eyes as well as to the palate.</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /><span style="font-size: large;">Recipe provided courtesy of <em><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a>.</em></span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /><b><span style="font-size: large;">Ingredients</span></b></div><ul style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><li><span style="font-size: large;">1/3 cup mung dal</span></li><li><span style="font-size: large;">2 cups grated carrots</span></li><li><span style="font-size: large;">1/3 cup coarsely grated fresh coconut</span></li><li><span style="font-size: large;">1/3 cup grated raw mango (optional) </span></li><li><span style="font-size: large;">2 tablespoons oil</span></li><li><span style="font-size: large;">2 dry whole red chilies such as chile de arbol</span></li><li><span style="font-size: large;">1 teaspoon black mustard seeds</span></li><li><span style="font-size: large;">1-2 tablespoons lime juice</span></li><li><span style="font-size: large;">1 teaspoon salt or to taste</span></li><li><span style="font-size: large;">1/2 cup cilantro leaves</span></li></ul><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">Soak dal in 2 cups of boiling water for 3 hours, and then drain.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CkVWzUkY_vQ/TcWalObm_yI/AAAAAAAAAUA/RHqgNO47fxs/s1600/DSC06223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://3.bp.blogspot.com/-CkVWzUkY_vQ/TcWalObm_yI/AAAAAAAAAUA/RHqgNO47fxs/s640/DSC06223.JPG" width="640px" /></a></div><br /><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note: </b>While the mung dal is soaking, grate all the other ingredients for the salad.</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">Combine dal, carrots, coconut and mango (if you are using it) in a salad bowl.</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note:</b> Frozen coarsely grated fresh coconut can be bought in the freezer section of an Indian supermarket.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vtcQvjqyEX8/TcWcqZd-umI/AAAAAAAAAUI/e2a9bC9Q9f8/s1600/DSC06224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://4.bp.blogspot.com/-vtcQvjqyEX8/TcWcqZd-umI/AAAAAAAAAUI/e2a9bC9Q9f8/s640/DSC06224.JPG" width="640px" /></a></div><br /><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">Heat oil in a small saucepan over medium heat. When the oil is hot add chilies. When the chilies start turn&nbsp; dark, add mustard seeds and cover until the spluttering subsides. Remove from the heat and pour it over the carrot mixture along with lime juice and salt.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SyZ95ZB9gJ0/TcWa9c1O1QI/AAAAAAAAAUE/SbrheME9J-o/s1600/DSC06226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://1.bp.blogspot.com/-SyZ95ZB9gJ0/TcWa9c1O1QI/AAAAAAAAAUE/SbrheME9J-o/s640/DSC06226.JPG" width="640px" /></a></div><br /><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">Gently toss to combine. Season to taste. Garnish with cilantro leaves.</span></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TqWSmIRZMrg/TcWYWSRTGII/AAAAAAAAAT8/_EHzRvglusg/s1600/DSC06229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://3.bp.blogspot.com/-TqWSmIRZMrg/TcWYWSRTGII/AAAAAAAAAT8/_EHzRvglusg/s640/DSC06229.JPG" width="640px" /></a></div><br /><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note: </b>If you are using a raw mango, you can adjust the amount of lime juice depending on the sourness of the mango.</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">If you need more guidance with this recipe, check out the step by step video made by Komali Nunna.</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/BKjc1VfDKjg" width="425"></iframe><br /><br /><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a>&nbsp; </span></div>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-52316744233785877332011-04-23T10:09:00.000-07:002011-05-20T19:34:22.871-07:00Chicken Tikka Masala<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7YlAmHbbW8k/Tdckl2IEWnI/AAAAAAAAAVo/Bg95P-3PmBo/s1600/DSC06093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-7YlAmHbbW8k/Tdckl2IEWnI/AAAAAAAAAVo/Bg95P-3PmBo/s640/DSC06093.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Chicken tikka masala was actually developed in a restaurant in England, not India, as a solution for using leftover grilled chicken</span></span>. <span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Please note that in order to make chicken tikka masala, you must make&nbsp;<a href="http://www.t-shirts-online.com/2011/04/chicken-tikka.html">chicken tikka</a> first.</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">For measurements and the list of ingredients for the recipe, please refer to&nbsp;<i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>.&nbsp;&nbsp; &nbsp;&nbsp; </span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Have </span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><a href="http://www.t-shirts-online.com/2011/04/chicken-tikka.html">chicken tikka</a></span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> ready. </span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ap6EOfY67FQ/TbMCwXeMo5I/AAAAAAAAATY/qpLgealkhd4/s1600/DSC06078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-ap6EOfY67FQ/TbMCwXeMo5I/AAAAAAAAATY/qpLgealkhd4/s640/DSC06078.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note:</b> While the </span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><a href="http://www.t-shirts-online.com/2011/04/chicken-tikka.html">chicken tikka</a></span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> is roasting in the oven, gather and chop all the ingredients for the curry. </span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Heat the <a href="http://www.t-shirts-online.com/2011/01/ghee.html">ghee</a> in a large sauce pan over medium high heat. When the <a href="http://www.t-shirts-online.com/2011/01/ghee.html">ghee</a> is hot, add bay leaf and cardamom pods. </span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Stir for a minute.</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note:</b> Whole spices are added for flavor only, they are not meant to be eaten. </span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-p-5PeMrV1CU/TbMDI7rbh_I/AAAAAAAAATc/l55bllcFnao/s1600/DSC06079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-p-5PeMrV1CU/TbMDI7rbh_I/AAAAAAAAATc/l55bllcFnao/s640/DSC06079.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Add the chopped onion.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VuSlQChy7hw/TbMD2xWT-OI/AAAAAAAAATg/ZEJVN4vVbtA/s1600/DSC06080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-VuSlQChy7hw/TbMD2xWT-OI/AAAAAAAAATg/ZEJVN4vVbtA/s640/DSC06080.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Saute until edges begin to brown. Add minced&nbsp;<a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a> and chili and fry for a minute.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zqLJObErrx4/TbMEVMWO-vI/AAAAAAAAATk/UwXHUu0l2SA/s1600/DSC06082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-zqLJObErrx4/TbMEVMWO-vI/AAAAAAAAATk/UwXHUu0l2SA/s640/DSC06082.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Stir in cinnamon, cumin powder, cayenne, <a href="http://komalinunna.blogspot.com/search/label/Turmeric">turmeric</a>, kasuri methi and salt and fry for a couple of minutes.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pIiVDWmw0ds/TbME7XGeo1I/AAAAAAAAATo/ejV4VWqv7UQ/s1600/DSC06085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-pIiVDWmw0ds/TbME7XGeo1I/AAAAAAAAATo/ejV4VWqv7UQ/s640/DSC06085.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add tomato sauce and one cup of water and bring it to boil. Reduce heat to medium and simmer for 5 minutes.</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note:</b> If the liquid gets reduced too much in volume while simmering, add more water to the mixture. </span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FwCOpLMc2AI/TbMFMtLh9qI/AAAAAAAAATs/o3YbBTV810o/s1600/DSC06087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-FwCOpLMc2AI/TbMFMtLh9qI/AAAAAAAAATs/o3YbBTV810o/s640/DSC06087.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Stir in </span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><a href="http://www.t-shirts-online.com/2011/04/chicken-tikka.html">chicken pieces</a></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">. Continue to simmer for about 5 minutes until the chicken is heated through.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AhuLajwD1Ws/TbMFxlHIGtI/AAAAAAAAATw/EdFmA306Jlw/s1600/DSC06088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-AhuLajwD1Ws/TbMFxlHIGtI/AAAAAAAAATw/EdFmA306Jlw/s640/DSC06088.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Stir in cream and cashew paste and cook for 5 more minutes.</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note:</b> If the volume of the liquid gets reduced too much on the stove at this stage, add more cream or milk to the mixture. </span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SRjy_sADWJw/TbMGHxctCOI/AAAAAAAAAT0/_F_xjyGLLDo/s1600/DSC06090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-SRjy_sADWJw/TbMGHxctCOI/AAAAAAAAAT0/_F_xjyGLLDo/s640/DSC06090.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Sprinkle garam masala powder and mix it in. Transfer to a serving dish and garnish with cilantro leaves.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FV9gfGY7HCE/TbMCduRkL3I/AAAAAAAAATU/ubURCvfxiug/s1600/DSC06093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-FV9gfGY7HCE/TbMCduRkL3I/AAAAAAAAATU/ubURCvfxiug/s640/DSC06093.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Serve with any paratha or rice.</span></span><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a>&nbsp;</span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">&nbsp; </span></span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-32730518270538166402011-04-23T09:38:00.000-07:002011-05-20T19:35:29.387-07:00Chicken Tikka<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-X453dWo0Pxc/Tdck4YPIQcI/AAAAAAAAAVs/_-a96C9KALI/s1600/DSC06078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-X453dWo0Pxc/Tdck4YPIQcI/AAAAAAAAAVs/_-a96C9KALI/s640/DSC06078.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">This is a crowd-pleasing appetizer to serve at parties. If you are feeling ambitious, you can take it one step further to make <a href="http://www.t-shirts-online.com/2011/04/chicken-tikka-masala.html">chicken tikka masala</a>, the curry version of this recipe.</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">For measurements and the list of ingredients for the recipe, please refer to&nbsp;<i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>.&nbsp;&nbsp; </span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: medium;">&nbsp; </span></span><br /><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Cut chicken into 2-inch cubes.&nbsp;</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Notes</b></span></span><br /><ul><li><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b></b>Cut off as much fat as possible.</span></span></li><li><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">If you are going on to make </span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><a href="http://www.t-shirts-online.com/2011/04/chicken-tikka-masala.html">chicken tikka masala</a>, cut the pieces into smaller cubes so that they will cook faster on the stove.</span></span></li></ul><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Alternative:</b> Use chicken thighs instead of chicken breasts. This will result in more tender chicken pieces.&nbsp;</span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-WAkPcZJlLIA/TbL97vXPbDI/AAAAAAAAATE/doRjbGFg9SY/s1600/DSC06072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-WAkPcZJlLIA/TbL97vXPbDI/AAAAAAAAATE/doRjbGFg9SY/s640/DSC06072.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span></span><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Mix lime juice, salt, cayenne, strained yogurt, cream, <a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a> garlic paste, garam masala powder, paprika, and food coloring for the marinade.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HDc_j70v8bc/TbL-WXEPqDI/AAAAAAAAATI/1gBu1LazBws/s1600/DSC06073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-HDc_j70v8bc/TbL-WXEPqDI/AAAAAAAAATI/1gBu1LazBws/s640/DSC06073.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add chicken cubes to the marinade and mix thoroughly to make sure all the pieces are coated completely.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Vd-pMtkMYzo/TbL-pCDcr3I/AAAAAAAAATM/N1vILRl_txc/s1600/DSC06075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-Vd-pMtkMYzo/TbL-pCDcr3I/AAAAAAAAATM/N1vILRl_txc/s640/DSC06075.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Cover with plastic wrap or transfer to a sealed tupperware container and marinate in the refrigerator for 4-12 hours.</span></span><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note:</b> If you are using bamboo skewers, make sure to soak them in water for 1/2 an hour.</span></span><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Preheat oven to 375 F. Thread chicken pieces onto the skewers. Place them on a baking sheet lined with a metal rack.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-caLtOhs7JRs/TbL_ovJWOBI/AAAAAAAAATQ/rSN-M1wTU-0/s1600/DSC06077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-caLtOhs7JRs/TbL_ovJWOBI/AAAAAAAAATQ/rSN-M1wTU-0/s640/DSC06077.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Transfer them to the oven and roast for 20-25 minutes. As soon as you remove pieces from the oven, baste them with <a href="http://www.t-shirts-online.com/2011/01/ghee.html">ghee</a>.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-grA380hTLtk/TbL9hSk3CwI/AAAAAAAAATA/pi5l0cD0P3Q/s1600/DSC06078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-grA380hTLtk/TbL9hSk3CwI/AAAAAAAAATA/pi5l0cD0P3Q/s640/DSC06078.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Serve with lime wedges.</span></span><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a>&nbsp; </span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span></span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-17763376586180386682011-04-06T21:12:00.000-07:002011-06-15T09:11:27.909-07:00Gobi Masala (Cauliflower Curry)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HtZiZoYWCvE/TdclI70Oy7I/AAAAAAAAAVw/6GsmY4al9FU/s1600/DSC05949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://4.bp.blogspot.com/-HtZiZoYWCvE/TdclI70Oy7I/AAAAAAAAAVw/6GsmY4al9FU/s640/DSC05949.JPG" width="640px" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">I was never a fan of cauliflower until I tried this recipe. It gave the cauliflower a succulent flavor that I never knew it was capable of having. I strongly encourage you to try cooking this easy recipe, even if you dislike cauliflower...you may become converted just like me!</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif; font-size: large;">Recipe provided courtesy of <em><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a>.</em></span><br /><br /><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Serves 4-6</b></span><br /><span style="font-size: large;">? 3 tablespoons vegetable oil<br />? 1 onion, finely chopped<br />? 1- inch piece <a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a>, minced<br />? 1 minced fresh green chili, such as serrano<br />? 1 tablespoon coriander powder<br />? 1 tomato, chopped<br />? 1 teaspoons salt or to taste<br />? ? teaspoon&nbsp;<a href="http://komalinunna.blogspot.com/search/label/Turmeric">turmeric</a></span><br /><span style="font-size: large;">? 1 ? - 2 pounds cauliflower, washed and cut into florets<br />? 1 teaspoon garam masala powder<br />? cilantro to garnish</span> </div><br /><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note:</b> Chop all the ingredients in advance. It will make the process a lot easier and stress-free.&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zCcdei_ucw0/TZ039pl2NEI/AAAAAAAAARw/uT8k5OdY1XI/s1600/DSC05939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://1.bp.blogspot.com/-zCcdei_ucw0/TZ039pl2NEI/AAAAAAAAARw/uT8k5OdY1XI/s640/DSC05939.JPG" width="640px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Bh0BKQX3zZc/TZ04E2lpYlI/AAAAAAAAAR0/YOyB2P6gX3I/s1600/DSC05941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://3.bp.blogspot.com/-Bh0BKQX3zZc/TZ04E2lpYlI/AAAAAAAAAR0/YOyB2P6gX3I/s640/DSC05941.JPG" width="640px" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><span style="font-size: large;">Heat oil in a heavy bottom skillet over medium high heat. When the oil is hot, add the onion.</span></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-P_Lc9djLds8/TZ04Nu31mlI/AAAAAAAAAR4/erq8pB-mhVg/s1600/DSC05942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://4.bp.blogspot.com/-P_Lc9djLds8/TZ04Nu31mlI/AAAAAAAAAR4/erq8pB-mhVg/s640/DSC05942.JPG" width="640px" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><span style="font-size: large;">Fry until soft and edges begin to brown. Add minced&nbsp;<a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a> and chili and stir fry for 1 minute.</span></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-P03E82MH9Ew/TZ04WRPDa_I/AAAAAAAAAR8/2t4blzNqqj8/s1600/DSC05943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://2.bp.blogspot.com/-P03E82MH9Ew/TZ04WRPDa_I/AAAAAAAAAR8/2t4blzNqqj8/s640/DSC05943.JPG" width="640px" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><span style="font-size: large;">Add the coriander powder and stir fry for another minute.</span></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6pa62uxVsuk/TZ04erHLNtI/AAAAAAAAASA/wzlAihG3MLA/s1600/DSC05944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://4.bp.blogspot.com/-6pa62uxVsuk/TZ04erHLNtI/AAAAAAAAASA/wzlAihG3MLA/s640/DSC05944.JPG" width="640px" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><span style="font-size: large;">Add the tomato and cook until it is soft and some of the moisture evaporates.</span></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hwddfbKY3pY/TZ04nnHOAlI/AAAAAAAAASE/OyZUKmp4v8g/s1600/DSC05945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://2.bp.blogspot.com/-hwddfbKY3pY/TZ04nnHOAlI/AAAAAAAAASE/OyZUKmp4v8g/s640/DSC05945.JPG" width="640px" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><span style="font-size: large;">Stir in salt,&nbsp;<a href="http://komalinunna.blogspot.com/search/label/Turmeric">turmeric</a> and cauliflower.&nbsp;</span></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SQG-h88JRyY/TZ04vdmvuCI/AAAAAAAAASI/jR2DcPtGGqk/s1600/DSC05946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://4.bp.blogspot.com/-SQG-h88JRyY/TZ04vdmvuCI/AAAAAAAAASI/jR2DcPtGGqk/s640/DSC05946.JPG" width="640px" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><span style="font-size: large;">Cover the pan and cook for 10 minutes while stirring occasionally.&nbsp;</span></span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><span style="font-size: large;"><b>Note:</b> If there is a lot of liquid in the pan, remove the lid and cook until almost all the liquid evaporates.&nbsp;</span></span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><span style="font-size: large;">At the end, stir in garam masala powder. Mix thoroughly and serve.</span></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GsBb6adUo5I/TZ0324P6pWI/AAAAAAAAARs/ARyvhcS9fSQ/s1600/DSC05949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://1.bp.blogspot.com/-GsBb6adUo5I/TZ0324P6pWI/AAAAAAAAARs/ARyvhcS9fSQ/s640/DSC05949.JPG" width="640px" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><span style="font-size: large;"><b>Optional:</b> Garnish with cilantro.</span></span></span><br /><br /><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a><span style="font-size: medium;">&nbsp; </span></span></div><div class="separator" style="clear: both; text-align: center;"></div>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com1tag:blogger.com,1999:blog-346911261671298713.post-50816883068850852242011-02-27T14:30:00.000-08:002011-06-15T08:59:11.173-07:00Nimmakaya Pulihora (Lemon Rice)<div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iLso1uyCd34/TdclYTHsPqI/AAAAAAAAAV0/wNID_vp4K1o/s1600/DSC05426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://4.bp.blogspot.com/-iLso1uyCd34/TdclYTHsPqI/AAAAAAAAAV0/wNID_vp4K1o/s640/DSC05426.JPG" width="640px" /></a></div><span style="font-size: large;">This is one of my favorite recipes. When the recipe was originally developed in India, lemons were used (hence the name "lemon rice"). However, this recipe uses limes because the tartness of limes balances the spicy chilies and&nbsp;<a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a> in this recipe.<b> </b></span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note: </b>This is a time-sensitive recipe. All the steps to add the ingredients must be done quickly or the dals and black mustard seeds will get burnt. I suggest measuring out all the ingredients ahead of time so that you don't waste time measuring while cooking. </span><br /><br /><span style="font-size: large;">Recipe provided courtesy of <em><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a>.</em></span><br /><br /><span style="font-size: large;"><strong>Ingredients</strong></span></div><ul style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><li><span style="font-size: large;">one recipe&nbsp;<a href="http://www.t-shirts-online.com/2011/02/plain-rice.html">plain rice</a></span><span style="font-size: large;"> </span></li> <li><span style="font-size: large;">1/3 cup vegetable oil </span></li> <li><span style="font-size: large;">1/8 teaspoon asafetida </span></li> <li><span style="font-size: large;">2-3 dry whole red chilies such as chile de arbol </span></li> <li><span style="font-size: large;">1 tablespoon black mustard seeds </span></li> <li><span style="font-size: large;">2 tablespoons chena dal </span></li> <li><span style="font-size: large;">1 tablespoon white urad dal </span></li> <li><span style="font-size: large;">? cup raw cashew nuts </span></li> <li><span style="font-size: large;">1-inch piece <a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a>, minced </span></li> <li><span style="font-size: large;">1-3 minced fresh green chilies, such as serrano </span></li> <li><span style="font-size: large;">20 fresh or dry curry leaves </span></li> <li><span style="font-size: large;">? teaspoon&nbsp;<a href="http://komalinunna.blogspot.com/2009/10/turmeric-sprinkle-super-spice-to-your.html">turmeric</a>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span></li> <li><span style="font-size: large;">2 ? teaspoons salt </span></li> <li><span style="font-size: large;">1/3 cup + 2 tablespoons lime juice</span></li> <li><span style="font-size: large;"><a href="http://komalinunna.blogspot.com/search/label/pomegranates">pomegranate seeds</a>&nbsp;to garnish (optional)&nbsp; </span>&nbsp;&nbsp;</li> </ul><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">Prepare the&nbsp;<a href="http://www.t-shirts-online.com/2011/02/plain-rice.html">rice</a> according to the directions using only 3 ? cups of water. Heat oil in a saucepan over medium high heat.&nbsp; &nbsp;</span></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add asafetida and red chilies.&nbsp;&nbsp;</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Notes&nbsp;</b></span><br /><ul><li><span style="font-size: large;"><b></b>Asafetida is a gum extract from trees that can be found in Indian grocery stores. It acts as a digestive aid and prevents flatulence from occuring. If you are unable to find this ingredient, the rice will turn out fine without it.&nbsp;&nbsp;</span></li> </ul><ul><li><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Red chilies are added for flavor only and are not meant to be eaten.</span></span></li> </ul><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-L1mu15TCIsU/TWrOtWOm7OI/AAAAAAAAAO8/FMprTA2WrMQ/s1600/DSC05413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="https://lh6.googleusercontent.com/-L1mu15TCIsU/TWrOtWOm7OI/AAAAAAAAAO8/FMprTA2WrMQ/s640/DSC05413.jpg" width="640px" /></a></div></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">When the red chilies turn one shade darker, add the mustard seeds and cover until the spluttering subsides.&nbsp;&nbsp;&nbsp;</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; text-align: center;"><a href="https://lh5.googleusercontent.com/-8sPk1swbqw4/TWrO5VjdI1I/AAAAAAAAAPA/s06Cn62Gn2o/s1600/DSC05414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="https://lh5.googleusercontent.com/-8sPk1swbqw4/TWrO5VjdI1I/AAAAAAAAAPA/s06Cn62Gn2o/s640/DSC05414.jpg" width="640px" /></a></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">Uncover and add white urad dal and chena dal.&nbsp;</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; text-align: center;"><a href="https://lh4.googleusercontent.com/-rAxEKG8ntNI/TWrPEw_mY0I/AAAAAAAAAPE/CsOBidU7ACw/s1600/DSC05415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="https://lh4.googleusercontent.com/-rAxEKG8ntNI/TWrPEw_mY0I/AAAAAAAAAPE/CsOBidU7ACw/s640/DSC05415.jpg" width="640px" /></a></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">When the white urad dal turns golden brown, stir in the cashews.&nbsp;</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; text-align: center;"><a href="https://lh4.googleusercontent.com/-thWT7SVdnVY/TWrPQOqlt4I/AAAAAAAAAPI/eZSI-mPzXxg/s1600/DSC05416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="https://lh4.googleusercontent.com/-thWT7SVdnVY/TWrPQOqlt4I/AAAAAAAAAPI/eZSI-mPzXxg/s640/DSC05416.jpg" width="640px" /></a></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">As soon as cashew nuts turn one shade darker, add curry leaves.&nbsp;&nbsp;</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /></div><div class="separator" style="clear: both; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; text-align: center;"><a href="https://lh6.googleusercontent.com/-WkEX3532-vU/TWrPicXiLwI/AAAAAAAAAPM/w2XTpp6nTIk/s1600/DSC05417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="https://lh6.googleusercontent.com/-WkEX3532-vU/TWrPicXiLwI/AAAAAAAAAPM/w2XTpp6nTIk/s640/DSC05417.jpg" width="640px" /></a></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">As curry leaves turn crisp, add <a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a>, chilies, <a href="http://komalinunna.blogspot.com/2009/10/turmeric-sprinkle-super-spice-to-your.html">turmeric</a>, and salt. Fry for one minute, and turn off the heat.&nbsp;</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /></div><div class="separator" style="clear: both; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; text-align: center;"><a href="https://lh4.googleusercontent.com/-4dvWOes0Ly0/TWrPwAZJzsI/AAAAAAAAAPQ/UBJQ6ldymBo/s1600/DSC05419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="https://lh4.googleusercontent.com/-4dvWOes0Ly0/TWrPwAZJzsI/AAAAAAAAAPQ/UBJQ6ldymBo/s640/DSC05419.jpg" width="640px" /></a></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">&nbsp;</span><span style="font-size: large;"> </span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">Let it cool for 3 minutes and add lime juice.&nbsp;&nbsp;&nbsp;</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; text-align: center;"><a href="https://lh4.googleusercontent.com/-oeefE-HI_bg/TWrP882qP1I/AAAAAAAAAPU/aJPiAeYgc6M/s1600/DSC05422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="https://lh4.googleusercontent.com/-oeefE-HI_bg/TWrP882qP1I/AAAAAAAAAPU/aJPiAeYgc6M/s640/DSC05422.jpg" width="640px" /></a></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">Now add lime juice mixture to cooked <a href="http://www.t-shirts-online.com/2011/02/plain-rice.html">rice</a>, and mix thoroughly.&nbsp;&nbsp;</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /></div><div class="separator" style="clear: both; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; text-align: center;"><a href="https://lh3.googleusercontent.com/-wa8_P42HAlE/TWrQFFYcXbI/AAAAAAAAAPY/xMgh93tYnag/s1600/DSC05424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="https://lh3.googleusercontent.com/-wa8_P42HAlE/TWrQFFYcXbI/AAAAAAAAAPY/xMgh93tYnag/s640/DSC05424.jpg" width="640px" /></a></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">You must let the&nbsp;<a href="http://www.t-shirts-online.com/2011/02/plain-rice.html">rice</a> rest for at least ? an hour for flavors to mingle before serving.&nbsp;&nbsp;&nbsp;</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-yMCpqd7nRsg/TWrQOYr_wtI/AAAAAAAAAPc/E18NvmuuUQM/s1600/DSC05426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="https://lh3.googleusercontent.com/-yMCpqd7nRsg/TWrQOYr_wtI/AAAAAAAAAPc/E18NvmuuUQM/s640/DSC05426.jpg" width="640px" /></a></div><br /><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Optional:</b> </span><span style="font-size: large;">Garnish with <a href="http://komalinunna.blogspot.com/search/label/pomegranates">pomegranate seeds</a>.</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><link href="file://localhost/Users/Silpa/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml" rel="File-List"></link><style> <!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-fareast-font-family:Cambria; mso-hansi-font-family:Cambria; mso-bidi-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div </style></div>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-62841538139593043842011-02-27T13:45:00.000-08:002011-06-15T08:59:49.077-07:00Plain Rice<div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">A rice cooker is must-have when cooking Indian food. Remember to add 2 cups of water for every 1 cup of rice.</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span>&nbsp;</div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">Recipe provided courtesy of <em><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a>.</em></span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">Yield 4 cups cooked rice</span></div><ul style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><li><span style="font-size: large;">2 cups long grain rice</span></li><li><span style="font-size: large;">3 3/4 cups water</span></li></ul><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">Wash rice with several changes of water. Add rice and water to the rice cooker and follow the rice cooker's instructions to cook white rice.</span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-6268vDnKm5s/TWrF2Clu-3I/AAAAAAAAAOA/4S_VkAO2_sE/s1600/DSC05421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358px" src="https://lh5.googleusercontent.com/-6268vDnKm5s/TWrF2Clu-3I/AAAAAAAAAOA/4S_VkAO2_sE/s640/DSC05421.jpg" width="640px" /></a></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><b>Alternative:</b> To cook rice on the stove instead of using a rice cooker, place rice and water in a heavy medium sauce pan and bring it to boil over medium high heat. Reduce heat to lowest setting, cover and cook for about 20-25 minutes, until rice is cooked and the surface is covered with steam holes. Let it rest for 5-10 minutes. Use a fork to fluff up the rice before serving.</span><br /><br /><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a></span></div>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-11988756373303772812011-02-09T22:56:00.000-08:002011-07-21T20:24:41.524-07:00Palak (Saag) Paneer<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2gAqJDu7W50/TdclpR229BI/AAAAAAAAAV4/bnqRPv_3dv0/s1600/DSC05269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-2gAqJDu7W50/TdclpR229BI/AAAAAAAAAV4/bnqRPv_3dv0/s640/DSC05269.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">The combination of both chopped and pureed spinach is essential for making delicious palak paneer.</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">For measurements and the list of ingredients for the recipe, please refer to&nbsp;<i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>.&nbsp;&nbsp; </span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-axXYNrVaGyw/TVOIAOW5mtI/AAAAAAAAANE/ZX4HsLmahn0/s1600/DSC05246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-axXYNrVaGyw/TVOIAOW5mtI/AAAAAAAAANE/ZX4HsLmahn0/s640/DSC05246.JPG" width="640" /></a></div><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Have&nbsp;<a href="http://www.t-shirts-online.com/2011/02/fried-paneer-pieces.html">fried paneer pieces</a> ready, set aside until ready to use.&nbsp;</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Alternative: </b></span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Use queso fresco, a Mexican cheese that can be found in most supermarkets, including Costco.</span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b> </b></span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Blanch half of chopped spinach in boiling water for 1 minute and grind into puree in the blender. </span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MA_NRohj8oE/TVOIWO9b5fI/AAAAAAAAANI/T9fAski7vn4/s1600/DSC05251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/_MA_NRohj8oE/TVOIWO9b5fI/AAAAAAAAANI/T9fAski7vn4/s640/DSC05251.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SURgitKru7A/TVOIvl6LnbI/AAAAAAAAANQ/vbj_nOEFkuI/s1600/DSC05256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-SURgitKru7A/TVOIvl6LnbI/AAAAAAAAANQ/vbj_nOEFkuI/s640/DSC05256.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XRDiiSJJYnM/TVOI3h0iVVI/AAAAAAAAANU/Ve0AcxysQFs/s1600/DSC05263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-XRDiiSJJYnM/TVOI3h0iVVI/AAAAAAAAANU/Ve0AcxysQFs/s640/DSC05263.JPG" width="360" />&nbsp;</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Heat oil in a medium sauce pan over medium high heat. Add bay leaf and cumin seeds.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EjwAfoxAHUw/TVOJJadIxmI/AAAAAAAAANY/a86L_9xaILk/s1600/DSC05257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-EjwAfoxAHUw/TVOJJadIxmI/AAAAAAAAANY/a86L_9xaILk/s640/DSC05257.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">When cumin seeds sizzle, add onions.</span></span> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-I160pmLXgGo/TVOJUZp3evI/AAAAAAAAANc/6NK9y7yClmM/s1600/DSC05258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-I160pmLXgGo/TVOJUZp3evI/AAAAAAAAANc/6NK9y7yClmM/s640/DSC05258.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Saute onions until translucent. Add </span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> garlic paste and fry for a minute.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BUe9QjPfsUo/TVOJu0XDnmI/AAAAAAAAANg/i0HoI_LjwwA/s1600/DSC05259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-BUe9QjPfsUo/TVOJu0XDnmI/AAAAAAAAANg/i0HoI_LjwwA/s640/DSC05259.JPG" width="640" /></a></div><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add coriander powder, cayenne, <a href="http://komalinunna.blogspot.com/search/label/Turmeric">turmeric</a>, amchoor powder, and fennel seed powder. Fry all the spices with the onions for 1-2 minutes</span></span>.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lZpHPHaNQe4/TVOKSxDBUHI/AAAAAAAAANk/HAJf5YXrVBA/s1600/DSC05261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-lZpHPHaNQe4/TVOKSxDBUHI/AAAAAAAAANk/HAJf5YXrVBA/s640/DSC05261.JPG" width="640" /></a></div><br /><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add chopped tomato and tomato puree.&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Ot5ooZ5eU3I/TVOKm73JFgI/AAAAAAAAANo/LHOuCLuOnsk/s1600/DSC05262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-Ot5ooZ5eU3I/TVOKm73JFgI/AAAAAAAAANo/LHOuCLuOnsk/s640/DSC05262.JPG" width="640" /></a></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><br /></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add salt and cook for about 5 minutes until tomato is soft and some of the moisture evaporates. Add both pureed and chopped spinach.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-X0w6vXkZqcY/TVOK8bFZbdI/AAAAAAAAANw/mNM02MnKlDI/s1600/DSC05265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-X0w6vXkZqcY/TVOK8bFZbdI/AAAAAAAAANw/mNM02MnKlDI/s640/DSC05265.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3eBfZtReZNQ/TVOLCSyIKPI/AAAAAAAAAN0/O4iqwR405X0/s1600/DSC05266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-3eBfZtReZNQ/TVOLCSyIKPI/AAAAAAAAAN0/O4iqwR405X0/s640/DSC05266.JPG" width="640" /></a></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Cook for 10 minutes, stirring occasionally. Stir in sugar and milk. </span><br /><br /><span style="font-size: large;">Add fried paneer pieces to cooked spinach and heat through.&nbsp;</span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">To season, heat <a href="http://www.t-shirts-online.com/2011/01/ghee.html">ghee</a> in a small skillet over medium heat. Add garam masala powder to hot <a href="http://www.t-shirts-online.com/2011/01/ghee.html">ghee</a>.</span><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2Jqg-kWAAI4/TVOLlsjKR1I/AAAAAAAAAN4/6ttx29iSYY4/s1600/DSC05267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-2Jqg-kWAAI4/TVOLlsjKR1I/AAAAAAAAAN4/6ttx29iSYY4/s640/DSC05267.JPG" width="640" /></a></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add seasoning to the cooked spinach. Garnish with cilantro and serve.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IzcRSNToRds/TVOLzuB__QI/AAAAAAAAAN8/0br2usyQKsc/s1600/DSC05269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-IzcRSNToRds/TVOLzuB__QI/AAAAAAAAAN8/0br2usyQKsc/s640/DSC05269.JPG" width="640" /></a></div><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a></span><span style="font-size: medium;"> </span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-66642375743483459642011-02-09T22:30:00.000-08:002011-05-20T19:38:58.298-07:00Fried Paneer Pieces<div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">You can buy paneer from the refrigerator section of any Indian grocery store.</span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><br /><span style="font-size: large;"><b>Alternative: </b>Use queso fresco, a Mexican cheese that can be found in most supermarkets, including Costco.</span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Vegan substitution:</b> Use tofu pieces instead of paneer pieces. </span></span><span style="font-size: large;"> </span><br /><span style="font-size: large;"><br /></span></div><span style="font-size: large;"><b style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Yield about 12 ounces</b></span><br /><ul><li><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">12 ounces paneer</span></span></span></li><li><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">2 tablespoons all purpose flour</span></span></span></li><li><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">oil for pan frying&nbsp;</span></span></span></li></ul><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">&nbsp;Cut paneer into 1 1/2-inch pieces.</span></span></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6JPyrNHHXQQ/TVOFJktooII/AAAAAAAAAMw/llAhqKxetuI/s1600/DSC05247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-6JPyrNHHXQQ/TVOFJktooII/AAAAAAAAAMw/llAhqKxetuI/s640/DSC05247.JPG" width="640" /></a></div><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Dredge the paneer pieces in all purpose flour, shaking off the excess flour.</span></span></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nSAdZ5DV-N8/TVOFT1iX3BI/AAAAAAAAAM0/qfih5An3p9k/s1600/DSC05248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-nSAdZ5DV-N8/TVOFT1iX3BI/AAAAAAAAAM0/qfih5An3p9k/s640/DSC05248.JPG" width="640" /></a></div><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Add enough oil to cover the bottom of a large skillet. Heat over medium high heat. When the oil is hot, add as many paneer pieces as the skillet can hold in a single layer without crowding.</span></span></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hNbPGvij58U/TVOFdAJhjzI/AAAAAAAAAM4/GnXqkurMvfM/s1600/DSC05249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-hNbPGvij58U/TVOFdAJhjzI/AAAAAAAAAM4/GnXqkurMvfM/s640/DSC05249.JPG" width="640" /></a></div><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Fry the pieces until golden brown evenly.</span></span></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gQMymEX6Rwg/TVOFnXFOfBI/AAAAAAAAAM8/_VHLedCUxg0/s1600/DSC05250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-gQMymEX6Rwg/TVOFnXFOfBI/AAAAAAAAAM8/_VHLedCUxg0/s640/DSC05250.JPG" width="640" /></a></div><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Using a slotted spoon, remove them onto a tray lined with a paper towel. Let them cool. Use as needed.</span></span></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IoheqLmzsh8/TVOFw6_NhdI/AAAAAAAAANA/oJtrhw8BrN0/s1600/DSC05252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-IoheqLmzsh8/TVOFw6_NhdI/AAAAAAAAANA/oJtrhw8BrN0/s640/DSC05252.JPG" width="640" /></a></div><b><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">&nbsp; </span></span></span></b><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><b>Note:</b> You can refrigerate fried paneer for up to a week. You can freeze it for up to a month.&nbsp;</span></span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a></span><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">&nbsp;</span><b style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"> </b></span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-2527610375525031472011-02-08T21:09:00.000-08:002011-05-20T19:39:49.183-07:00Okra Fry<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fl1vDA0m5OU/Tdcl5Ms8pKI/AAAAAAAAAV8/xg3qY_aCdL0/s1600/DSC05214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="522" src="http://4.bp.blogspot.com/-fl1vDA0m5OU/Tdcl5Ms8pKI/AAAAAAAAAV8/xg3qY_aCdL0/s640/DSC05214.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">The wonderful thing about this recipe is that the okra can be cooked in the microwave, giving you the freedom to multi-task or relax while it cooks.&nbsp;</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note:</b> To select tender okra, snap the tip off with your fingers. If the tip snaps and breaks off, the okra is tender. If it doesn't, it is fibrous.&nbsp;</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">For measurements and the list of ingredients for the recipe, please refer to&nbsp;<i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>.&nbsp;</span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TVIgCJ24CzI/AAAAAAAAAMA/HgSDUYpujnQ/s1600/DSC05199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TVIgCJ24CzI/AAAAAAAAAMA/HgSDUYpujnQ/s640/DSC05199.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Rinse and dry okra with paper towels. Trim the ends and cut into 3/4-inch pieces.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MA_NRohj8oE/TVIf4U_kArI/AAAAAAAAAL8/Ji0Z4D1yGnw/s1600/DSC05202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/_MA_NRohj8oE/TVIf4U_kArI/AAAAAAAAAL8/Ji0Z4D1yGnw/s640/DSC05202.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Heat oil in a wok or skillet over medium high heat. When oil is hot, add the red chilies.&nbsp;</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note:</b> Whole red chilies are added for flavor. They are not meant to be eaten. </span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">When the chilies turn dark, add mustard seeds and cover with a lid until the spluttering subsides.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TVIgUaef_kI/AAAAAAAAAME/mzm1SGEDBQw/s1600/DSC05203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TVIgUaef_kI/AAAAAAAAAME/mzm1SGEDBQw/s640/DSC05203.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TVIgYKOdC8I/AAAAAAAAAMI/6kbszgLgKo8/s1600/DSC05204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TVIgYKOdC8I/AAAAAAAAAMI/6kbszgLgKo8/s640/DSC05204.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Uncover and stir in cumin seeds. When cumin seeds sizzle, add curry leaves.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TVIgkYfqGdI/AAAAAAAAAMM/1DoC19aYcTc/s1600/DSC05206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TVIgkYfqGdI/AAAAAAAAAMM/1DoC19aYcTc/s640/DSC05206.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">As soon as curry leaves are crisp, add the chopped onion.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_MA_NRohj8oE/TVIgvvyif6I/AAAAAAAAAMQ/PyRyqn2Qtzs/s1600/DSC05207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/_MA_NRohj8oE/TVIgvvyif6I/AAAAAAAAAMQ/PyRyqn2Qtzs/s640/DSC05207.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Saute onion until translucent. Stir in okra.&nbsp;</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TVIhCmBdWiI/AAAAAAAAAMU/9_YGaZe8QnU/s1600/DSC05209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TVIhCmBdWiI/AAAAAAAAAMU/9_YGaZe8QnU/s640/DSC05209.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">After the addition of okra to the pan, you can transfer the whole mixture to a microwave safe dish.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TVIhK7FfJ2I/AAAAAAAAAMY/psqg-D1ib_8/s1600/DSC05211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TVIhK7FfJ2I/AAAAAAAAAMY/psqg-D1ib_8/s640/DSC05211.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Cook in the microwave in 5 minute-intervals for 15-20 minutes (depending on how much okra you are cooking), uncovered at full power, stopping and stirring once or twice after every 5-minute interval. During the last minute of cooking, mix in salt,&nbsp;<a href="http://komalinunna.blogspot.com/search/label/Turmeric">turmeric</a> and cayenne.&nbsp;</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Alternative:</b> To continue cooking on the stove, stir in okra, salt, <a href="http://komalinunna.blogspot.com/search/label/Turmeric">turmeric</a>, and cayenne in the wok or skillet. Reduce heat to medium and fry until okra is cooked for about 20-25 minutes while stirring occasionally. </span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Serve as a side dish to any meal.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MA_NRohj8oE/TVIlFKW5BpI/AAAAAAAAAMk/731fbdJz25I/s1600/DSC05214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/_MA_NRohj8oE/TVIlFKW5BpI/AAAAAAAAAMk/731fbdJz25I/s640/DSC05214.JPG" width="640" /></a></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a></span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-74354691910983062022011-01-30T18:32:00.000-08:002011-06-15T09:03:05.383-07:00Tropical Punch<div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">I made the non-alcoholic version of this punch at a dinner party last weekend and it was a hit! I highly recommend it. </span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /><div style="font-family: Arial,Helvetica,sans-serif;"><span><span style="font-size: large;"><span style="color: black;">For measurements and the list of ingredients for the recipe, please refer to&nbsp;</span><i style="color: black;"><a href="http://komalinunna.com/"><span style="color: #f38c1c;">Entertaining From an Ethnic Indian Kitchen</span></a></i>.&nbsp;&nbsp;&nbsp;&nbsp;</span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><span style="font-size: medium;"></span></span>&nbsp;</div></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">To the punch bowl, add&nbsp;canned mango pulp, frozen concentrate pineapple juice, frozen concentrate lemonade,&nbsp;frozen concentrate orange juice, ginger ale, and rum (optional),&nbsp;and stir to dissolve. Add 6 cups of ice. Garnish with sliced strawberries and mint leaves.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-y_P0tJDh0UM/TZc_AbHEG2I/AAAAAAAAAQs/t5Clamak0lY/s1600/196931_10100301159770261_6015485_54196235_7620436_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://1.bp.blogspot.com/-y_P0tJDh0UM/TZc_AbHEG2I/AAAAAAAAAQs/t5Clamak0lY/s640/196931_10100301159770261_6015485_54196235_7620436_n.jpg" width="640px" /></a></div><span style="font-size: large;"></span><br /><div class="separator" style="clear: both; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: large;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a></span></div><span style="font-size: large;"></span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-88339109650303517712011-01-30T18:09:00.000-08:002011-06-15T09:04:08.849-07:00Coconut Ginger Scones<div style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ALqq_UNHQuQ/Tdcv_8GPqFI/AAAAAAAAAWA/ned3WhKEIek/s1600/DSC05123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://1.bp.blogspot.com/-ALqq_UNHQuQ/Tdcv_8GPqFI/AAAAAAAAAWA/ned3WhKEIek/s640/DSC05123.JPG" width="640px" /></a></div><span style="font-size: large;">These scones are to to die for! Eat them plain or with lemon curd or jam. Trust me, you will not be disappointed!</span></div><div style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span>&nbsp;</div><div style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">Recipe provided courtesy of <em><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a>.</em></span></div><div style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /><b>Yield 18 mini-scones</b></span></div><div style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /></div><div style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Ingredients </b></span></div><div style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"></div><div class="Pa5" style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? 2 cups all-purpose flour</span> </div><div class="Pa5" style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? ? cup sweetened coconut</span> </div><div class="Pa5" style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? 2 tablespoons sugar</span> </div><div class="Pa5" style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? 1 tablespoon baking powder</span> </div><div class="Pa5" style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? ? teaspoon salt</span> </div><div class="Pa5" style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? 2 teaspoons lemon zest</span> </div><div class="Pa5" style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? ? cup minced crystallized </span><span style="font-size: large;"><a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a></span> </div><div class="Pa5" style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? ? cup cold butter, diced</span> </div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><div style="color: black;"><span style="font-size: large;">? ? cup heavy cream</span></div><br /><span style="font-size: large;"></span><br /><span style="font-size: large;"></span></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TUYUsstVJLI/AAAAAAAAALE/1XMDv_2pAsM/s1600/DSC05110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TUYUsstVJLI/AAAAAAAAALE/1XMDv_2pAsM/s640/DSC05110.JPG" width="640px" /></a></div><span style="font-size: large;"><br /></span></div><div style="color: black; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><b><span style="font-size: large;">Topping</span> </b><span style="font-size: large;"><b>&nbsp;</b><br />? 1 tablespoon turbinado sugar</span>&nbsp; <span style="font-size: large;">(coarse sugar)<br />? ? teaspoon cinnamon</span> <span style="font-size: large;"><br />? ? teaspoon green cardamom seed powder</span> <span style="font-size: large;"><br />? 2 tablespoons cream or milk</span> </div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TUYU5WZw5FI/AAAAAAAAALI/cWWu9320N44/s1600/DSC05111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TUYU5WZw5FI/AAAAAAAAALI/cWWu9320N44/s640/DSC05111.JPG" width="640px" /></a></div><div style="color: black;"><br /></div></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><div style="color: black;"><span style="font-size: large;">Preheat oven to 375 F. In a bowl, stir to combine flour, coconut, sugar, baking powder, salt, lemon zest and </span><span style="font-size: large;"><a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a></span><span style="font-size: large;">. Add butter to dry ingredients. Using a pastry blender or 2 dinner knives, cut the butter into the flour mixture until it resembles very coarse crumbs.&nbsp;</span></div></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_MA_NRohj8oE/TUYVDIEbxkI/AAAAAAAAALM/h14oe_Urts8/s1600/DSC05115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://2.bp.blogspot.com/_MA_NRohj8oE/TUYVDIEbxkI/AAAAAAAAALM/h14oe_Urts8/s640/DSC05115.JPG" width="640px" /></a></div></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /><span style="font-size: large;"><span style="color: black;">Pour the cream over the dry ingredients. Gently mix until dry ingredients moisten. Do not over mix. </span><span style="color: black;"></span><br /><span style="color: black;">&nbsp;</span></span></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TUYVN2dTc_I/AAAAAAAAALQ/1-DydIQCnCU/s1600/DSC05116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TUYVN2dTc_I/AAAAAAAAALQ/1-DydIQCnCU/s640/DSC05116.JPG" width="640px" /></a></div></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /><div style="color: black;"><span style="font-size: large;">Transfer the dough to work surface. Quickly gather the dough until it clings together.&nbsp;</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TUYVdcq4MfI/AAAAAAAAALU/KSgvcGb49ys/s1600/DSC05117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TUYVdcq4MfI/AAAAAAAAALU/KSgvcGb49ys/s640/DSC05117.JPG" width="640px" /></a></div><br /><div style="color: black;"><span style="font-size: large;">Pat the dough into 9 x 9 squares. Cut the dough into 9 squares. Cut each square into 2 triangles.&nbsp;</span></div><div style="color: black;"><br /></div><span style="font-size: large;"><span style="color: black;"><b>Note:</b> If the dough becomes too soft, place the dough in the fridge for 10 minutes so that it hardens. The butter has to be cold while baking in order for the scones to become flaky.</span><span style="color: black;"></span></span> </div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TUYVma6ryzI/AAAAAAAAALY/1Hh_VFIvEbQ/s1600/DSC05118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TUYVma6ryzI/AAAAAAAAALY/1Hh_VFIvEbQ/s640/DSC05118.JPG" width="640px" /></a></div><br /><div style="color: black;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">To make the topping, mix sugar, cinnamon and cardamom.&nbsp;</span></div><div style="color: black;"><br /></div><div style="color: black;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><b>Notes</b></span></div><ul><li style="color: black;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Turbinado sugar is coarse sugar, which can be found in any supermarket.&nbsp;</span></li><li><span style="color: black; font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Don't use store-bought cardamom seed powder. Cardamom seeds lose their potency quickly after you crack open the shell. It is better to buy a lot of cardamom seeds and keep them in a jar and to crack them open and grind them with a mortar and pestle whenever you need to make cardamom seed powder.</span></li></ul><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TUYVyOrO5VI/AAAAAAAAALc/YIQ52xZYXVg/s1600/DSC05119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TUYVyOrO5VI/AAAAAAAAALc/YIQ52xZYXVg/s640/DSC05119.JPG" width="640px" /></a></div><br /><div style="color: black;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Brush the scones with cream or milk. Sprinkle flavored sugar on top. </span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Transfer scones to a parchment or Silpat lined baking tray. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_MA_NRohj8oE/TUYV7Ez9BcI/AAAAAAAAALg/lEd9iRLxKgE/s1600/DSC05121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://2.bp.blogspot.com/_MA_NRohj8oE/TUYV7Ez9BcI/AAAAAAAAALg/lEd9iRLxKgE/s640/DSC05121.JPG" width="640px" /></a></div><br /><div style="color: black;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Bake for 20 minutes. Transfer to a wire rack to cool. Serve plain or with jam or lemon curd.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TUYWFR57uLI/AAAAAAAAALk/tFBrGIkplv4/s1600/DSC05123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TUYWFR57uLI/AAAAAAAAALk/tFBrGIkplv4/s640/DSC05123.JPG" width="640px" /></a></div><br /><span style="color: black; font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a></span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: medium;"> </span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-60454728126942006202011-01-20T08:47:00.000-08:002011-05-20T20:25:23.440-07:00Fish Fry<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jCVC4cM0S_M/TdcwjhlkAJI/AAAAAAAAAWE/smT7ZHQhV5k/s1600/DSC05083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-jCVC4cM0S_M/TdcwjhlkAJI/AAAAAAAAAWE/smT7ZHQhV5k/s640/DSC05083.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">This recipe makes the fish pieces become tender and succulent, not to mention the fact that salmon is a good source of omega 3 fatty acids.</span></span></div><div class="separator" style="clear: both; font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">For measurements and the list of ingredients for the recipe, please refer to&nbsp;</span><i style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">.</span> </span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Mix red onion, garlic, salt, paprika, cayenne, black pepper, cumin powder and vegetable oil in a bowl.</span></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><b>Note:</b> You can prepare this marinade the night before you cook it and it will come out just fine. Don't leave it in the fridge for longer than overnight because then the fish will fall apart when you are frying the pieces.</span>&nbsp; </span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MA_NRohj8oE/TThZI4FPqpI/AAAAAAAAAKk/hUiPAEk8emc/s1600/DSC05058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/_MA_NRohj8oE/TThZI4FPqpI/AAAAAAAAAKk/hUiPAEk8emc/s640/DSC05058.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Cut the salmon into 2-inch pieces.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TThWoCRRaxI/AAAAAAAAAKU/ljugvitRyao/s1600/DSC05059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TThWoCRRaxI/AAAAAAAAAKU/ljugvitRyao/s640/DSC05059.JPG" width="640" /></a></div><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Add fish pieces to the marinade and gently toss to coat the fish pieces. Cover with plastic wrap and let it marinate for 2-4 hours in the refrigerator.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TThWwnJrSVI/AAAAAAAAAKY/ASNBHMFBNnA/s1600/DSC05060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TThWwnJrSVI/AAAAAAAAAKY/ASNBHMFBNnA/s640/DSC05060.JPG" width="640" /></a></div><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Heat 1 tablespoon of oil in a wok or skillet over medium high heat. When the oil is hot, add the marinated fish.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TThW0HY0tDI/AAAAAAAAAKc/pSosaZv79_I/s1600/163680_10100147970612561_6001678_53330876_7920429_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TThW0HY0tDI/AAAAAAAAAKc/pSosaZv79_I/s640/163680_10100147970612561_6001678_53330876_7920429_n.jpg" width="640" /></a></div><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Fry until the fish is cooked thoroughly, while stirring occasionally. Garnish with cilantro and serve.</span></span><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TT9B44j50gI/AAAAAAAAAKs/TrugeCrvsIA/s1600/DSC05083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TT9B44j50gI/AAAAAAAAAKs/TrugeCrvsIA/s640/DSC05083.JPG" width="640" /></a></div><br /><ul></ul><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a></span></span><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"> </span></span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-9294897879019475792011-01-20T08:35:00.000-08:002011-05-20T20:42:25.289-07:00Broccoli Fry<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">This is a very easy recipe for stir fry broccoli with flavor and spice. I eat it almost every day.</span></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">For measurements and the list of ingredients for the recipe, please refer to&nbsp;<i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>.</span><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Wash and drain broccoli florets and dry with paper towels.</span></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><b>Note:</b> If the broccoli florets are very large, you may want to cut them in half so that they cook more evenly and are easier to eat.&nbsp;</span></span> </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_MA_NRohj8oE/TThhAMsJPLI/AAAAAAAAAKo/Pequ2bHx9Xk/s1600/164830_10100147970053681_6001678_53330859_1868676_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/_MA_NRohj8oE/TThhAMsJPLI/AAAAAAAAAKo/Pequ2bHx9Xk/s640/164830_10100147970053681_6001678_53330859_1868676_n.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">When the oil is hot, add red chilies.&nbsp;</span></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><b>Note:</b> Whole spices are added for flavor and are not meant to be eaten.&nbsp;</span><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"> </span></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">When red chilies turn darker, add garlic and stir fry for 1 minute.</span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_MA_NRohj8oE/TUoo6O25DBI/AAAAAAAAALw/or_jFhKBXcQ/s1600/DSC05178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/_MA_NRohj8oE/TUoo6O25DBI/AAAAAAAAALw/or_jFhKBXcQ/s640/DSC05178.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Add curry leaves and when they are crisp, stir in broccoli florets.</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><b>Alternative:</b> If you don't have curry leaves, it's not a big deal. The dish will still have a lot of flavor from the spices and garlic.&nbsp;</span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TUoo9zNF8mI/AAAAAAAAAL0/42imPmMiCrs/s1600/DSC05179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TUoo9zNF8mI/AAAAAAAAAL0/42imPmMiCrs/s640/DSC05179.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Sprinkle salt,&nbsp;<a href="http://komalinunna.blogspot.com/search/label/Turmeric">turmeric</a> and cayenne and stir fry for 1 minute.</span></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TUopBqLkonI/AAAAAAAAAL4/-wBZZptdB7U/s1600/DSC05180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TUopBqLkonI/AAAAAAAAAL4/-wBZZptdB7U/s640/DSC05180.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Reduce heat to medium, cover the skillet and cook until broccoli is tender while stirring occasionally.</span></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MA_NRohj8oE/TVImNwsZzGI/AAAAAAAAAMo/u6uC-XnLWXs/s1600/Broccoli+fry%252C+Cheese+pakida%252C+Dried+hydrangea+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/_MA_NRohj8oE/TVImNwsZzGI/AAAAAAAAAMo/u6uC-XnLWXs/s640/Broccoli+fry%252C+Cheese+pakida%252C+Dried+hydrangea+001.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Serve as a side dish to any meal.</span></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TVImXHDw6VI/AAAAAAAAAMs/Cp6dGBeB-EM/s1600/Broccoli+fry%252C+Cheese+pakida%252C+Dried+hydrangea+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TVImXHDw6VI/AAAAAAAAAMs/Cp6dGBeB-EM/s640/Broccoli+fry%252C+Cheese+pakida%252C+Dried+hydrangea+002.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><ul></ul><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a></span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com1tag:blogger.com,1999:blog-346911261671298713.post-76860501021087120532011-01-18T20:52:00.000-08:002011-01-18T20:55:45.167-08:00Allia's Feast<span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">My dear friend Allia has cooked a mouth-watering feast featuring recipes from <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a>.&nbsp;</i></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MA_NRohj8oE/TTZsse_ftrI/AAAAAAAAAJ0/Q5TACpww4eE/s1600/168241_10100146668686631_6015485_53302004_3282984_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/_MA_NRohj8oE/TTZsse_ftrI/AAAAAAAAAJ0/Q5TACpww4eE/s640/168241_10100146668686631_6015485_53302004_3282984_n.jpg" width="640" /></a></div><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Here is her testimony: "</span><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Delicious meal inspired by a wonderful chef! khatte chole, chili vegetables, matar paneer, kofta korma, rice.... it only took 3 hours!! Success!"</span></span><br /><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">For more information about these recipes, check out <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a>.&nbsp;</i></span></span><br /><br /><span style="font-size: medium;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a></span> </span></span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-28125806247379293122011-01-15T18:13:00.000-08:002011-06-15T09:05:26.583-07:00Ghee<span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Ghee is clarified butter that is often used in Indian cooking. It is simmered at medium low temperature until the milk solids turn golden brown. In the process it develops a nutty flavor.</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif; font-size: large;">Recipe provided courtesy of <em><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a>. </em></span><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><b>Yield 1 ? - 1 ? cups</b><br />? 1 pound unsalted butter</span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"> </span></span><br /><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Place butter in a heavy bottomed sauce pan. Heat over medium low heat. </span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MA_NRohj8oE/TTJTSBP19SI/AAAAAAAAAJk/xjoJGXDeAIE/s1600/DSC05027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://1.bp.blogspot.com/_MA_NRohj8oE/TTJTSBP19SI/AAAAAAAAAJk/xjoJGXDeAIE/s640/DSC05027.jpg" width="640px" /></a></div><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">At first the butter will start foaming and then it will subside. Continue simmering until all the water is evaporated and the milk solids turn golden brown. </span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TTJTXdRyOeI/AAAAAAAAAJo/kxkvExrV2Ns/s1600/DSC05030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TTJTXdRyOeI/AAAAAAAAAJo/kxkvExrV2Ns/s640/DSC05030.jpg" width="640px" /></a></div><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Remove from the heat and slowly pass it through a fine mesh sieve. Discard the brown bits.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MA_NRohj8oE/TTJTdVE7CII/AAAAAAAAAJs/2MjDUGIWXTw/s1600/DSC05031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://1.bp.blogspot.com/_MA_NRohj8oE/TTJTdVE7CII/AAAAAAAAAJs/2MjDUGIWXTw/s640/DSC05031.jpg" width="640px" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TTJTiiWrMdI/AAAAAAAAAJw/VFOzrvE7fK4/s1600/DSC05032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TTJTiiWrMdI/AAAAAAAAAJw/VFOzrvE7fK4/s640/DSC05032.jpg" width="640px" /></a></div><br /><br /><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a>&nbsp;</span></span><span style="font-size: medium;"></span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com0tag:blogger.com,1999:blog-346911261671298713.post-86852969925603773272011-01-15T18:04:00.000-08:002011-05-20T20:35:45.389-07:00Paramannam (Sweet Rice)<div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-O41vwiCGWLg/TdcxRx2xYEI/AAAAAAAAAWM/bfeynKXQY9A/s1600/DSC05038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-O41vwiCGWLg/TdcxRx2xYEI/AAAAAAAAAWM/bfeynKXQY9A/s640/DSC05038.JPG" width="640" /></a></div><span style="font-size: large;">In honor of <a href="http://komalinunna.blogspot.com/2010/01/sankranthi.html">Sankranthi</a>, the South Indian harvest festival, I made a rice porridge called paramannam which is typically served during this holiday using the rice that is harvested. My parents are both from farming families from villages in South India, so they have brought their tradition of celebrating <a href="http://komalinunna.blogspot.com/2010/01/sankranthi.html">Sankranthi</a> with them after immigrating here. This dessert is what I look forward to year after year.</span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><br /><b><span style="font-size: large;">Ingredients</span></b><br /><span style="font-size: large;">? 1 cup long grain rice<br />? ? cup mung dal (optional)<br />? ? teaspoon salt<br />? 1 ? cups water<br />? 6 cups hot whole milk<br />? 1 cup grated, packed jaggery (or light brown sugar)<br />? 1 teaspoon green cardamom seed powder<br />? ? cup&nbsp;<a href="http://www.t-shirts-online.com/2011/01/ghee.html">ghee</a></span><br /><span style="font-size: large;"> ? ? cup raw cashew nuts</span> <span style="font-size: large;"> </span><br /><br /></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Combine rice, dal, salt and water in a medium heavy bottomed saucepan (avoid using nonstick pan).</span><br /><br /><span style="font-size: large;"><b>Alternative: </b>If you can't make it to an Indian grocery store, eliminate the mung dal. It will still turn out just as good!</span><span style="font-size: large;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TTIJrMQ2jOI/AAAAAAAAAIs/XgNHItILFxI/s1600/DSC05019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TTIJrMQ2jOI/AAAAAAAAAIs/XgNHItILFxI/s640/DSC05019.JPG" width="640" /></a></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><br /><span style="font-size: large;">Bring it to a boil over medium high heat. Stir once.</span></div><span style="font-size: large;"> </span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TTIJ9IFm9qI/AAAAAAAAAIw/PEI8HSZcfyo/s1600/DSC05020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TTIJ9IFm9qI/AAAAAAAAAIw/PEI8HSZcfyo/s640/DSC05020.JPG" width="640" /></a></div><span style="font-size: large;"> </span><br /><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><br /><span style="font-size: large;">Reduce heat to lowest setting, cover with the lid and simmer for 10-12 minutes or until almost all the water is absorbed.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TTIKQDTtllI/AAAAAAAAAI0/FkXReoFOUhY/s1600/DSC05021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TTIKQDTtllI/AAAAAAAAAI0/FkXReoFOUhY/s640/DSC05021.JPG" width="640" /></a></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><br /><span style="font-size: large;">Stir in milk and increase heat to medium high and bring it to a boil. Reduce heat to medium and simmer for 30-25 minutes or until rice is very soft, while stirring often.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MA_NRohj8oE/TTJO5LypO9I/AAAAAAAAAJI/yX8-P-hsIds/s1600/DSC05026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/_MA_NRohj8oE/TTJO5LypO9I/AAAAAAAAAJI/yX8-P-hsIds/s640/DSC05026.jpg" width="640" /></a></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><br /><span style="font-size: large;"><b>Note:</b> Jaggery is unprocessed cane sugar which can be found in Indian stores or Mexican supermarkets.&nbsp;</span><br /><span style="font-size: large;">&nbsp;</span><span style="font-size: large;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TTINGG3hzRI/AAAAAAAAAJA/VwILE0b6ifM/s1600/DSC05024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TTINGG3hzRI/AAAAAAAAAJA/VwILE0b6ifM/s640/DSC05024.JPG" width="480" /></a></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><br /><span style="font-size: large;">Grate </span><span style="font-size: large;">and stir in jaggery and cook for about 10 minutes until jaggery is thoroughly incorporated into the rice mixture. Stir in cardamom powder.</span><br /><br /><span style="font-size: large;"><b>Alternative:</b> Use light brown sugar instead of jaggery.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MA_NRohj8oE/TTJOtXM561I/AAAAAAAAAJE/EDCquJc8fMA/s1600/DSC05025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/_MA_NRohj8oE/TTJOtXM561I/AAAAAAAAAJE/EDCquJc8fMA/s640/DSC05025.jpg" width="640" /></a></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_MA_NRohj8oE/TTJPO_kSlkI/AAAAAAAAAJM/CQYKjPUsyX0/s1600/DSC05028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/_MA_NRohj8oE/TTJPO_kSlkI/AAAAAAAAAJM/CQYKjPUsyX0/s640/DSC05028.jpg" width="640" /></a></div><span style="font-size: large;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MA_NRohj8oE/TTJPWBYcVkI/AAAAAAAAAJQ/EVMFLdk7QWM/s1600/DSC05029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/_MA_NRohj8oE/TTJPWBYcVkI/AAAAAAAAAJQ/EVMFLdk7QWM/s640/DSC05029.jpg" width="640" /></a></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><br /><span style="font-size: large;">Meanwhile, in a small skillet, heat&nbsp;<a href="http://www.t-shirts-online.com/2011/01/ghee.html">ghee</a> over medium heat. Add cashews and fry until golden brown.&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TTJPz4JMczI/AAAAAAAAAJU/kskuhH9Q4mA/s1600/DSC05034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TTJPz4JMczI/AAAAAAAAAJU/kskuhH9Q4mA/s640/DSC05034.jpg" width="640" /></a></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><br /><span style="font-size: large;">Add fried cashews along with the&nbsp;<a href="http://www.t-shirts-online.com/2011/01/ghee.html">ghee</a> to the cooked rice and stir in.&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TTJP8iC9hgI/AAAAAAAAAJY/m1YTk-3kpJc/s1600/DSC05035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TTJP8iC9hgI/AAAAAAAAAJY/m1YTk-3kpJc/s640/DSC05035.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TTJQIHz_PVI/AAAAAAAAAJc/cH5twsKH2t0/s1600/DSC05036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TTJQIHz_PVI/AAAAAAAAAJc/cH5twsKH2t0/s640/DSC05036.jpg" width="640" /></a></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><br /><span style="font-size: large;">Serve warm.</span></div><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TTJQPfKJY_I/AAAAAAAAAJg/LwwFM6_61L8/s1600/DSC05038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TTJQPfKJY_I/AAAAAAAAAJg/LwwFM6_61L8/s640/DSC05038.jpg" width="640" /></a><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"> </span></span><br /><ul style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"></ul><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a></span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: medium;"> </span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com1tag:blogger.com,1999:blog-346911261671298713.post-2799230509553193282011-01-12T18:11:00.000-08:002011-06-15T09:07:10.046-07:00Masala Chai<div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YpU02NZY7-8/TdczUkn6u_I/AAAAAAAAAWQ/9yihhqX9xeA/s1600/DSC05018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://1.bp.blogspot.com/-YpU02NZY7-8/TdczUkn6u_I/AAAAAAAAAWQ/9yihhqX9xeA/s640/DSC05018.JPG" width="640px" /></a></div><span style="font-size: large;">I am sipping my masala chai as I type this blog post. </span><span style="font-size: large;">Tea is by far my favorite beverage and this recipe for masala chai gives the otherwise ordinary black tea a spicy kick.</span></div><br /><span style="font-family: &quot;Helvetica Neue&quot;, Arial, Helvetica, sans-serif; font-size: large;">Recipe provided courtesy of <em><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a>.</em></span><br /><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><b><span style="font-size: large;">Serves 4</span></b></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"></div><div class="Pa25" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? 1-inch cinnamon stick<span style="color: black;"></span></span> </div><div class="Pa25" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? 5 - 6 cloves<span style="color: black;"></span></span> </div><div class="Pa25" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? 3 - 4 green cardamoms, slightly crushed to open the shells<span style="color: black;"></span></span> </div><div class="Pa25" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? 5 - 6 black pepper corns<span style="color: black;"></span></span> </div><div class="Pa25" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? 2 slices </span><span style="font-size: large;"><a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a></span> </div><div class="Pa25" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? 4 cups water<span style="color: black;"></span></span> </div><div class="Pa25" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? ? cup milk<span style="color: black;"></span></span> </div><div class="Pa25" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;">? 3 - 4 black tea bags<span style="color: black;"></span></span> </div><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">? sugar or honey to taste</span></span><br /><div class="separator" style="clear: both; text-align: center;"></div><link href="file://localhost/Users/Silpa/Library/Caches/TemporaryItems/msoclip/0clip_filelist.xml" rel="File-List" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"></link><style> <!-- /* Font Definitions */ @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-fareast-font-family:Cambria; mso-hansi-font-family:Cambria; mso-bidi-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><br /><div class="MsoNormal" style="margin-bottom: 0pt;"><br /><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Using a mortar and pestle, slightly crush cinnamon stick, cloves, cardamom pods and black pepper corns.&nbsp; &nbsp;</span></span></div><div class="MsoNormal" style="margin-bottom: 0pt;"><br /><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Note:</b> Don't use store-bought cardamom seed powder. Cardamom seeds lose their potency quickly after you crack open the shell. It is better to buy a lot of cardamom seeds and keep them in a jar and to crack them open and grind them with a mortar and pestle whenever you need to make cardamom seed powder.</span></div><br /></div><div class="MsoNormal" style="margin-bottom: 0pt;"><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Spices before crushing</span></span></div><div class="MsoNormal" style="margin-bottom: 0pt;"><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MA_NRohj8oE/TS5Zp4bMSZI/AAAAAAAAAH0/ZhDHqAQ_QWY/s1600/DSC05012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://1.bp.blogspot.com/_MA_NRohj8oE/TS5Zp4bMSZI/AAAAAAAAAH0/ZhDHqAQ_QWY/s640/DSC05012.JPG" width="640px" /></a></div><div class="MsoNormal" style="margin-bottom: 0pt;"><br /></div><div class="MsoNormal" style="margin-bottom: 0pt;"><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Spices after crushing</span></span></div><div class="MsoNormal" style="margin-bottom: 0pt;"><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TS5aA674IjI/AAAAAAAAAH4/BjaQ7c9Z-Is/s1600/DSC05003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TS5aA674IjI/AAAAAAAAAH4/BjaQ7c9Z-Is/s640/DSC05003.JPG" width="640px" /></a></div><div class="MsoNormal" style="margin-bottom: 0pt;"><br /></div><div class="MsoNormal" style="margin-bottom: 0pt;"><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><b>Note:</b> Use a spoon to peel the </span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a></span><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">. It's much easier to get the skin off that way.</span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TS5gSdUokhI/AAAAAAAAAIo/iOdDHJgZHXM/s1600/DSC05004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TS5gSdUokhI/AAAAAAAAAIo/iOdDHJgZHXM/s640/DSC05004.JPG" width="640px" /></a></div></div><div class="MsoNormal" style="margin-bottom: 0pt;"><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TS5ajFxe1RI/AAAAAAAAAIE/W4JynMym0gA/s1600/DSC05006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TS5ajFxe1RI/AAAAAAAAAIE/W4JynMym0gA/s640/DSC05006.JPG" width="640px" /></a></div><div class="MsoNormal" style="margin-bottom: 0pt;"><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"></span></span></div><div class="MsoNormal" style="margin-bottom: 0pt;"><br /><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Grate the </span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a></span><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_MA_NRohj8oE/TS5ashymIuI/AAAAAAAAAII/b89d6RPclRY/s1600/DSC05007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://2.bp.blogspot.com/_MA_NRohj8oE/TS5ashymIuI/AAAAAAAAAII/b89d6RPclRY/s640/DSC05007.JPG" width="640px" /></a></div><div class="MsoNormal" style="margin-bottom: 0pt;"><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><br /></span></span></div><div class="MsoNormal" style="margin-bottom: 0pt;"><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Transfer spices to a medium saucepan. Stir in </span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a></span><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">, water and milk.&nbsp; &nbsp;</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MA_NRohj8oE/TS5a1QTEgLI/AAAAAAAAAIM/9QSozGNlUS0/s1600/DSC05008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://1.bp.blogspot.com/_MA_NRohj8oE/TS5a1QTEgLI/AAAAAAAAAIM/9QSozGNlUS0/s640/DSC05008.JPG" width="640px" /></a></div><div class="MsoNormal" style="margin-bottom: 0pt;"><br /></div><div class="MsoNormal" style="margin-bottom: 0pt;"><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Bring it to a boil over medium high heat.&nbsp; Reduce heat and simmer for another 2 minutes for all the spices to steep.&nbsp; Add 3-4 black tea bags and close with a lid.&nbsp;</span></span><br /><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /></div><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Alternative: </b>Use 1 tablespoon Indian black tea leaves instead of 3-4 black tea bags.&nbsp;&nbsp;</span></div><span style="font-size: large;">&nbsp;</span><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TS5bV1Rie6I/AAAAAAAAAIY/Zei8z27xJlk/s1600/DSC05014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TS5bV1Rie6I/AAAAAAAAAIY/Zei8z27xJlk/s640/DSC05014.JPG" width="640px" /></a></div><div class="MsoNormal" style="margin-bottom: 0pt;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TS5bh1HaUTI/AAAAAAAAAIc/O7uz-aAgUGw/s1600/DSC05015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TS5bh1HaUTI/AAAAAAAAAIc/O7uz-aAgUGw/s640/DSC05015.JPG" width="640px" /></a></div><div class="MsoNormal" style="margin-bottom: 0pt;"><br /></div><div class="MsoNormal" style="margin-bottom: 0pt;"><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Turn off the heat and let it steep for 3 minutes. Strain tea through a tea strainer or a mesh strainer into tea cups.&nbsp; &nbsp;</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MA_NRohj8oE/TS5bw6p-IWI/AAAAAAAAAIg/4kiIPE9L2LE/s1600/DSC05017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://1.bp.blogspot.com/_MA_NRohj8oE/TS5bw6p-IWI/AAAAAAAAAIg/4kiIPE9L2LE/s640/DSC05017.JPG" width="640px" /></a></div><div class="MsoNormal" style="margin-bottom: 0pt;"><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">&nbsp; </span></span></div><div class="MsoNormal" style="margin-bottom: 0pt;"><span style="font-family: Times; font-size: 11pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Serve hot with sugar or honey. </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TS5b7qllE-I/AAAAAAAAAIk/9lkWEvsK6RA/s1600/DSC05018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TS5b7qllE-I/AAAAAAAAAIk/9lkWEvsK6RA/s640/DSC05018.JPG" width="640px" /></a></div><div class="MsoNormal" style="margin-bottom: 0pt;"><span style="font-family: Times; font-size: 11pt;"><br /></span></div><span style="font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">For more recipes, table setting ideas and gardening tips from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i>, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a></span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">&nbsp;</span><span style="font-size: large;"> </span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com1tag:blogger.com,1999:blog-346911261671298713.post-27227923048520933002011-01-10T23:10:00.003-08:002011-07-26T20:37:26.786-07:00Baby Potato Curry<link href="file://localhost/Users/Silpa/Library/Caches/TemporaryItems/msoclip/0clip_filelist.xml" rel="File-List"></link><style> <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-fareast-font-family:Cambria; mso-hansi-font-family:Cambria; mso-bidi-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><br /><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; margin-bottom: 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KxpZj7jP_Fw/TdcztUMrBWI/AAAAAAAAAWU/5mjIL_AZYUA/s1600/DSC05000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://1.bp.blogspot.com/-KxpZj7jP_Fw/TdcztUMrBWI/AAAAAAAAAWU/5mjIL_AZYUA/s640/DSC05000.JPG" width="640px" /></a></div><span style="font-size: large;">This recipe is satisfying enough to be a meal all on its own. </span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">Recipe provided courtesy of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a>. </i></span><br /><b><span style="font-size: large;">Serves 4-6</span></b><br /><span style="font-size: large;">? 1 ? pounds baby potatoes, red or yukon gold<br />? 1 tablespoon salt</span><br /><br /><span style="font-size: large;"><b>Marinade</b><br />? 1 tablespoon&nbsp;<a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a> garlic paste<br />? 1 teaspoon minced fresh green chili, such as serrano<br />? ? - 1 teaspoon cayenne<br />? ? teaspoon freshly ground black pepper<br />? 1 teaspoon coriander powder<br />? ? teaspoon fennel seed powder<br />? 1 tablespoon lime juice<br />? ? cup yogurt<br />? 1 tablespoon vegetable oil<br />? ? teaspoon salt<br /><br /><b>Gravy</b><br />? 2 tablespoons vegetable oil<br />? 2 cups finely minced onions<br />? 1 tablespoon&nbsp;<a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a> garlic paste<br />? 1 tablespoon coriander powder<br />? ? - 1 teaspoon cayenne<br />? ? teaspoon&nbsp;<a href="http://komalinunna.blogspot.com/search/label/Turmeric">turmeric</a></span><br /><span style="font-size: large;">? 1 teaspoon salt<br />? ? cup tomato puree<br />? 1 teaspoon kasuri methi (dry fenugreek leaves)<br />? 2 cups water<br />? 2 tablespoons milk<br />? 2 tablespoons chopped cilantro/ coriander&nbsp;</span> <span style="font-size: large;"></span></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; margin-bottom: 0pt;"><br /><span style="font-size: large;">Place potatoes with 1 tablespoon of salt in a medium stock-pot. Add enough water to cover 2-3 inches above the potatoes. Boil them over medium high heat until tender enough to be easily pierced with a fork or skewer. </span><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MA_NRohj8oE/TSyBVGqqoqI/AAAAAAAAAG8/m40Q_YQ4ylA/s1600/DSC04995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://1.bp.blogspot.com/_MA_NRohj8oE/TSyBVGqqoqI/AAAAAAAAAG8/m40Q_YQ4ylA/s640/DSC04995.JPG" width="640px" /></a></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; margin-bottom: 0pt;"><br /></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; margin-bottom: 0pt;"><span style="font-size: large;">When the potatoes are ready, drain them into a colander. When they are cool enough to handle, peel them. Using a toothpick or a skewer, prick all over the potatoes to allow the marinade to penetrate.</span></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; margin-bottom: 0pt;"><span style="font-size: large;"><br /></span><br /><span style="font-size: large;"><b>Alternative: </b>If you don't have baby potatoes, cut large potatoes in half before coating them with the marinade. </span><br /><span style="font-size: large;"><br /></span></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; margin-bottom: 0pt;"><span style="font-size: large;">For the marinade, whisk to combine </span><span style="font-size: large;"><a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a></span><span style="font-size: large;"> garlic paste, green chilies, cayenne, black pepper, coriander powder, fennel seed powder, lime juice, yogurt, vegetable oil, and salt in a bowl. Add the potatoes and gently toss to cover the potatoes evenly with marinade. Cover and marinate for 1-2 hours, stirring once or twice in between.</span><br /><br /></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; margin-bottom: 0pt;"><span style="font-size: 13pt;"></span></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; margin-bottom: 0pt;"><span style="font-size: 13pt;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TSyBmyUyXcI/AAAAAAAAAHA/0CbqGueeX2Y/s1600/DSC04996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TSyBmyUyXcI/AAAAAAAAAHA/0CbqGueeX2Y/s640/DSC04996.JPG" width="640px" /></a></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; margin-bottom: 0pt;"><br /></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; margin-bottom: 0pt;"><span style="font-size: large;">Preheat oven to 375o F.</span></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; margin-bottom: 0pt;"><span style="font-size: large;"><br /></span></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; margin-bottom: 0pt;"><span style="font-size: 13pt;"><span style="font-size: large;">Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Spread potatoes in a single layer and roast them in the oven for 30-35 minutes while stirring once in a middle.</span></span><br /><br /><span style="font-size: large;"><b>Alternative:</b> Instead of making this dish into a curry, serve the roasted marinated potatoes from the oven as a side dish.</span><span style="font-size: 13pt;"><span style="font-size: large;"> </span></span></div><div class="MsoNormal" style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif; margin-bottom: 0pt;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TSyB5ljA7OI/AAAAAAAAAHE/Kyu7jirxmYg/s1600/DSC04999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TSyB5ljA7OI/AAAAAAAAAHE/Kyu7jirxmYg/s640/DSC04999.JPG" width="640px" /></a></div><br /><span style="font-family: &quot;Times New Roman&quot;; font-size: 13pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Meanwhile, prepare the gravy. Heat oil in a medium saucepan over medium high heat. When the oil is hot, add onions. Sauté onions until the edges begin to brown. Add </span></span></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><a href="http://komalinunna.blogspot.com/2011/02/virtuous-ginger.html">ginger</a></span><span style="font-family: &quot;Times New Roman&quot;; font-size: 13pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"> garlic paste, coriander powder, cayenne,&nbsp;<a href="http://komalinunna.blogspot.com/search/label/Turmeric">turmeric</a> and salt and stir fry for 2 minutes. Stir in tomato puree and kasuri methi and cook for 2-3 minutes while stirring often. Stir in 2 cups of water.</span>&nbsp;</span></span><br /><div class="MsoNormal" style="margin-bottom: 0pt;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MA_NRohj8oE/TSyCKEBoppI/AAAAAAAAAHI/XO7GZIYV3YU/s1600/DSC04998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://4.bp.blogspot.com/_MA_NRohj8oE/TSyCKEBoppI/AAAAAAAAAHI/XO7GZIYV3YU/s640/DSC04998.JPG" width="640px" /></a></div><div class="MsoNormal" style="margin-bottom: 0pt;"><span style="font-family: &quot;Times New Roman&quot;; font-size: 13pt;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">&nbsp;&nbsp;</span></span><br /><span style="font-family: &quot;Times New Roman&quot;; font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Reduce heat to medium and simmer for about 20 minutes until oil rises to the surface.&nbsp;</span></span><br /><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;"><b>Note:</b> While simmering the gravy, keep an eye on the sauce to make sure that it does not become too thick from losing moisture. If this happens, add more water for more gravy.&nbsp;</span><span style="font-family: &quot;Times New Roman&quot;; font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"> </span></span><br /><br /><span style="font-family: &quot;Times New Roman&quot;; font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Stir in roasted potatoes and cook for another 5 minutes. Stir in milk.&nbsp;</span></span><br /><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">&nbsp;</span><span style="font-family: &quot;Times New Roman&quot;; font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"> </span></span><br /><span style="font-family: &quot;Times New Roman&quot;; font-size: large;"><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">Transfer to a serving dish. Garnish with cilantro.</span></span></div><div class="MsoNormal" style="margin-bottom: 0pt;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MA_NRohj8oE/TSyCX6aCUDI/AAAAAAAAAHM/_rHWbocckO4/s1600/DSC05000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="http://3.bp.blogspot.com/_MA_NRohj8oE/TSyCX6aCUDI/AAAAAAAAAHM/_rHWbocckO4/s640/DSC05000.JPG" width="640px" /></a></div><div class="MsoNormal" style="margin-bottom: 0pt;"><br /><div style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><b><span style="font-size: large;">Note:</span></b> <span style="font-size: large;">This may seem like a time-consuming recipe but the steps are laid out to give you the opportunity to multi-task. While you are waiting for the potatoes to boil, prepare the marinade. While the potatoes are roasting in the oven, prepare the gravy. It's all about time management!&nbsp; </span></div><ul></ul><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">For more recipes, table setting ideas and gardening tips </span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">from the author of <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">, check out <a href="http://komalinunna.blogspot.com/">Komali Nunna's blog.</a></span></div>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com1tag:blogger.com,1999:blog-346911261671298713.post-50732702676252595682011-01-10T23:10:00.001-08:002011-05-15T19:43:14.716-07:00Introduction<div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">About a month ago, I got this crazy idea to cook every single recipe in my mom's 320-page self-written cookbook, <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a>. </i>I kept thinking about what an accomplishment it would be and how self-sufficient it would make me in the kitchen. I would be armed with all the knowledge and skills I needed to cook perfect Indian meals, making me a desirable hostess (and one day, farrrrr into the future), wife and mother.</span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">The dangerous thing about verbalizing this idea to my mother is that it meant that I had to follow through.</span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">And she had an idea to keep me on track: a cooking blog.</span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">After some resistance (because I have never been someone who likes to draw attention to myself), I have agreed to start this blog for one simple reason:&nbsp;</span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">I am not a good cook.&nbsp;</span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">Most people make the assumption that because my mother wrote a cookbook, I must be quite talented in the kitchen. The way I see it, if your mom is an incredibly talented cook, you either grow up learning and doing everything that she does or you grow up spoiled. Unfortunately for me, the latter is true and it is completely my fault. I never had the motivation or the will to learn how to cook because it was never a necessity for me...someone was always cooking delicious food for me and eating is so much easier than cooking!</span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;">I am someone who needs to follow exact measurements in recipes because I can't estimate anything to save my life, who has no common sense when it comes to recipe jargon, and who has burned myself on numerous occasions via the oven and stove. If a clumsy amateur like me can cook my way through this book, then so can you!&nbsp;</span></div><div style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br /></span></div><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">This blog is not meant to be an eBook but rather to serve as an online companion to <i><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a></i></span><span style="font-size: large;"><i style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;">. </i></span><span style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif; font-size: large;">I will provide my personal notes with every recipe that arise from whatever mistakes, difficulties or ideas I had in the process of cooking the recipe. My blog is for everyone who is hesitant to learn how to cook, for everyone who wants to reap the health benefits of Indian spices, and for every first generation Indian American who wants to learn all the standard Indian recipes but doesn't know where or how to begin. Hopefully I will inspire you to go on your own culinary journey through </span><span style="font-size: large;"><i style="font-family: &quot;Helvetica Neue&quot;,Arial,Helvetica,sans-serif;"><a href="http://komalinunna.com/">Entertaining From an Ethnic Indian Kitchen</a>.&nbsp;</i></span>Silpa Nunnahttp://www.blogger.com/profile/13744295300429080608noreply@blogger.com4暖暖日本在线观看高清中文-暖暖视频 高清 日本
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