tag:blogger.com,1999:blog-60645408037853576532024-02-07T10:25:17.209+05:30SoupsAndSightsPriyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-6064540803785357653.post-77929637372141380832016-12-24T17:46:00.000+05:302016-12-24T17:46:35.094+05:30Eggless fruit and nut cake/Plum cake/Christmas cake<div dir="ltr" style="text-align: left;" trbidi="on">
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What is Christmas without some Plum cake. And what is better if it is homemade. Made this eggless, moist, rich plum cake for this Christmas. <br />
Here is the recipe<br />
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Recipe Adapted from: <a href="http://www.rakskitchen.net/2016/12/eggless-fruit-cake-recipe-christmas.html">RaksKitchen</a>.<br />
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<table border="1"><tbody>
<tr><th>Ingredients</th><th>Quantity</th><th>Notes/Comments</th></tr>
<tr><td width="30%">All Purpose Flour/Maida</td><td width="20%">1 + 1/4 cups</td><td width="50%"></td></tr>
<tr><td width="30%">Brown Sugar</td><td width="20%">3/4 cup</td><td width="50%">I used demerara sugar</td></tr>
<tr><td width="30%"><span style="background-color: white;">Curd</span></td><td width="20%">3 tbsp</td><td width="50%"></td></tr>
<tr><td width="30%"><span style="background-color: white;">Orange Juice</span></td><td width="20%">3/4 cup</td><td width="50%">I used freshly squeezed</td></tr>
<tr><td width="30%">Butter</td><td width="20%">1/2 cup</td><td width="50%">I used Amul butter</td></tr>
<tr><td width="30%">Dried fruits and nuts</td><td width="20%">1 1/4 cup</td><td width="50%">I used 1/4 cup each of chopped almonds, cashews and raisins and 1/2 cup tutti fruiti</td></tr>
<tr><td width="30%">Baking Soda</td><td width="20%">1/4 tsp</td><td width="50%"></td></tr>
<tr><td width="30%">Baking Powder</td><td width="20%">1/2 tsp</td><td width="50%"></td></tr>
<tr><td width="30%">Ground Cinnamon</td><td width="20%">1/2 tsp</td><td width="50%"></td></tr>
<tr><td width="30%">Ground Clove</td><td width="20%">1/4 tsp</td><td width="50%"></td></tr>
<tr><td width="30%">Dry ginger powder</td><td width="20%">1/4 tsp</td><td width="50%"></td></tr>
<tr><td width="30%">Nutmeg powder</td><td width="20%">1/8 tsp</td><td width="50%"></td></tr>
<tr><td width="30%">Salt</td><td width="20%">1/8 tsp</td><td width="50%"></td></tr>
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<u>Procedure</u></th></tr>
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1. Soak the dried fruits and nuts in 3/4 cup orange juice, overnight.<br />
2. The next day, remove the excess orange juice from fruits and nuts and keep aside. (it would be around 3 tbsp)<br />
3. Add 1/4 cup of maida to the fruit and nut mixer and mix well until evenly coated.<br />
5. In a bowl, add 1 cup maida, all the powders and salt and mix well and keep aside.<br />
6. In another bowl, add butter and beat well. Then add the sugar and beat. Then add curd and 3 tbsp orange juice and mix well.<br />
7. Ad the maida mixture to wet mixture in 2 batches and mix well.<br />
8. Then add the dry fruits and nuts and mix well.<br />
9. Pre heat the oven to 180 degree C.<br />
10. Bake for 45 minutes in a cake pan covered with parchment/butter paper or until a toothpick inserted comes out clean.<br />
11. Allow the cake to cool and serve.<br />
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Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com1tag:blogger.com,1999:blog-6064540803785357653.post-59124882075685908572016-12-17T19:16:00.002+05:302016-12-24T17:28:03.508+05:30Eggless whole wheat cinnamon rolls<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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Made these cinnamon rolls for my son's short break at school. These are eggless and 100% whole wheat. If good quality yeast is used, the results would be just amazing.<br />
Here is the recipe<br />
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Recipe Adapted from: <a href="http://www.divyascookbook.com/2014/01/pioneer-womans-cinnamon-rolls-recipeno.html">divyascookbook</a>.<br />
Ingredients to make around 16 rolls<br />
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<table border="1"><tbody>
<tr><th>Ingredients</th><th>Quantity</th><th>Notes/Comments</th></tr>
<tr><td width="30%">Wheat Flour</td><td width="20%">1 3/4 + 1/4 cups</td><td width="50%">I used aashirvad aata</td></tr>
<tr><td width="30%">Gluten</td><td width="20%">2 tbsp</td><td width="50%">Optional but highly recommended as it gives softness to whole wheat bread.</td></tr>
<tr><td width="30%"><span style="background-color: white;">Milk</span></td><td width="20%">1 cup</td><td width="50%">Soy milk for vegan option</td></tr>
<tr><td width="30%"><span style="background-color: white;">Instant Yeast</span></td><td width="20%">1 tsp</td><td width="50%">I used gloripan yeast</td></tr>
<tr><td width="30%">Oil</td><td width="20%">1/4 cup</td><td width="50%">I used sunflower oil</td></tr>
<tr><td width="30%">Sugar</td><td width="20%">1/4 cup</td><td width="50%"></td></tr>
<tr><td width="30%">Baking Soda</td><td width="20%">1/4 tsp</td><td width="50%"></td></tr>
<tr><td width="30%">Baking Powder</td><td width="20%">1/4 tsp</td><td width="50%"></td></tr>
<tr><td width="30%">Salt</td><td width="20%">1/4 tsp</td><td width="50%"></td></tr>
<tr><td width="30%">Ground Cinnamon</td><td width="20%">1/2 tsp</td><td width="50%"></td></tr>
<tr><td width="30%">Brown Sugar</td><td width="20%">1/3 cup</td><td width="50%">I used demerara sugar</td></tr>
<tr><td width="30%">Tutti fruiti</td><td width="20%">1/3 cup</td><td width="50%"></td></tr>
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<u>Procedure</u></th></tr>
</tbody></table></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1.In a saucepan mix together milk,sugar and oil.Bring to boil and then switch off the flame.Let cool down to lukewarm.<br />
2. In another bowl, mix 1 3/4 cup of wheat flour and gluten.<br />
3. Once the milk is lukewarm, add yeast and wheat flour mixture and mix well with a wooden spoon. 4. Cover with a lid and allow it to rise for an hour till it doubles in size. (Since we are using wheat flour, it might not double. If the weather is cold, then it might take more time for the dough to rise)<br />
5. Once the dough has risen, add baking soda, baking powder, salt and remaining 1/4 cup wheat flour and mix well till the dough is smooth. If required, little bit milk can be added. The dough should not be very sticky.<br />
6. If using later, refrigerate the dough. Else, roll the dough into rectangular shape.<br />
7. Apply some oil on the rolled dough.<br />
8. Mix cinnamon and brown sugar and spread over the rolled dough.<br />
9. Then spread the tutti fruiti. Choco chips can be used instead of tutti fruiti.<br />
10.Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible.<br />
11. Cut the rolled dough into 16 equal rolls and place it in a baking pan.<br />
12. Allow it to rise for another 45 minutes to 1 hour.<br />
13. Around 5 minutes before the final rise, pre heat the oven to 180 degree C and bake the rolls for 20 to 25 minutes.<br />
14. Allow the rolls to cool and serve.<br />
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If refrigerated, the rolls would stay for up to 5 days or a week. If refrigerating, microwave for 30 to 45 seconds before serving.</div><br />
</div>Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com0tag:blogger.com,1999:blog-6064540803785357653.post-77083080016529218182015-02-17T19:35:00.002+05:302015-02-17T19:38:38.615+05:30100% Whole wheat Vegan buns<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2npN0lOse2MkYUZokuFgyhVbqiJ8kLO17F8z8rz1trC1rimjNEw_Ka86GtsGg3ATVsGaxzGTIFiXccIjI09G2em2YI7ZTXS7gMiVDKOM6mrVxASyHYFFDX87wj6x5-KTaAuQkSL8XV7Y/s1600/bun11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2npN0lOse2MkYUZokuFgyhVbqiJ8kLO17F8z8rz1trC1rimjNEw_Ka86GtsGg3ATVsGaxzGTIFiXccIjI09G2em2YI7ZTXS7gMiVDKOM6mrVxASyHYFFDX87wj6x5-KTaAuQkSL8XV7Y/s1600/bun11.JPG" height="472" width="640" /></a></div><br />
After a long break, here I am with a recipe for 100% whole wheat bread. I generally bake them on Sundays and pack for my son's breakfast, the next 3 days. With creamy onion and tomato spread and carrot toppings, these soft and fluffy buns are very filling and healthy as well.. Though they don't taste exactly like white bread, we have got used to the taste of wheat in baked goods and I no longer use all purpose flour/maida.<br />
Here is the recipe<br />
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Recipe Adapted from: <a href="http://www.vegrecipesofindia.com/pav-recipe-indian-pav/">vegrecipesofindia</a>.<br />
Ingredients to make around 9 medium sized buns<br />
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<table border="1"><tbody>
<tr><th>Ingredients</th><th>Quantity</th><th>Notes/Comments</th></tr>
<tr><td width="30%">Wheat Flour</td><td width="20%">2 3/4 cups</td><td width="50%">I used aashirvad aata</td></tr>
<tr><td width="30%">Gluten</td><td width="20%">2 tbsp</td><td width="50%">Optional but highly recommended as it gives softness to whole wheat bread.</td></tr>
<tr><td width="30%"><span style="background-color: white;">Water</span></td><td width="20%">1 1/4 cups</td><td width="50%">Might need extra 1 or tbsps</td></tr>
<tr><td width="30%"><span style="background-color: white;">Instant Yeast</span></td><td width="20%">1/2 tbsp</td><td width="50%">I used gloripan yeast</td></tr>
<tr><td width="30%">Oil</td><td width="20%">2 tbsp</td><td width="50%">I used sunflower oil</td></tr>
<tr><td width="30%">Sugar</td><td width="20%">1 tbsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Salt</td><td width="20%">1 tsp</td><td width="50%">I used sunflower refined oil</td></tr>
</tbody></table><table border="0"><tbody>
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<u>Procedure</u></th></tr>
</tbody></table></div><br />
1. Heat 1 1/4 cups of water. If its too hot, wait till it comes to lukewarm. (If the water it hot, yeast wouldn't work as expected.)<br />
2. Dissolve sugar in water, then add yeast to it. (If using instant yeast, it can be added directly to flour, but I followed this procedure)<br />
3. While the yeast is proofing, in a large bowl, mix flour, gluten and salt. The add oil and mix.<br />
4. Add the yeast mixture to flour and start kneading. If the dough is too stiff, add 1 or 2 tbsp more water.<br />
5. Knead for 5 to 7 minutes till the dough becomes smooth and soft.<br />
6. Grease the dough with oil and transfer to a large bowl. Cover loosely with kitchen towel and allow it to rise for 1 to 1 1/2 hours. (I generally place the bowl inside the oven, of course without switching it on)<br />
7. With wheat flour, the dough does not doubles up, but raises to some extent.<br />
8. After 1 1/2 hours, deflate the dough by punching it and divide into 9 equal sized balls.<br />
9. Shape the dough to desired shape(round, rectangular etc) and arrange them in the baking tray.<br />
10. Allow them to raise again for 45 minutes to 1 hour. Apply oil lightly on the top of the buns.<br />
11. Preheat the oven to 200 degree C and bake the buns for 25 minutes.<br />
12. Allow them to cool a bit before slicing.<br />
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Enjoy with jam or any savory spread.<br />
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</div>Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com0tag:blogger.com,1999:blog-6064540803785357653.post-33685420345962385482013-07-28T00:14:00.002+05:302013-08-07T13:17:52.607+05:30Potato and sweet corn sandwich(no cheese/butter)<div dir="ltr" style="text-align: left;" trbidi="on">
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This potato-sweet corn sandwich is very easy to put together if the chutneys are made before hand. On the day of making the sandwich, prepare the potato-sweet corn filling, assemble everything and toast. You get a tangy and spicy sandwich perfect for breakfast and picnics.<br />
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The quantity of chilli added in green chutney gives us that extra heat. But if you like spicy food, you may have to add more chillies.<br />
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Recipe Source: Got the recipe for potato sweet corn filling from my cousin's <a href="http://ramyasrecipesandcrafts.blogspot.in/2012/01/corn-cutlet.html">space</a>.<br />
Ingredients to make 8 sandwiches (using 16 bread slices)<br />
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<table border="1"><tbody>
<tr><th>Ingredients</th><th>Quantity</th><th>Notes/Comments</th></tr>
<tr><td width="30%">Bread slice</td><td width="20%">16</td><td width="50%">I used whole wheat bread</td></tr>
<tr><td width="30%"><a href="http://soupsandsights.blogspot.in/2013/07/green-chutney-for-chaats-and-sandwiches.html"><span style="background-color: white; color: #f1c232;">Green chutney</span></a></td><td width="20%">1 tbsp</td><td width="50%">-</td></tr>
<tr><td width="30%"><a href="http://soupsandsights.blogspot.in/2013/07/onion-and-tomato-chutneyspread-for.html"><span style="background-color: white; color: #f1c232;">Onion and Tomato chutney</span></a></td><td width="20%">3 tbsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Potato</td><td width="20%">3</td><td width="50%">medium sized</td></tr>
<tr><td width="30%">Sweet corn</td><td width="20%">1</td><td width="50%">-</td></tr>
<tr><td width="30%">Oil</td><td width="20%">1 tsp</td><td width="50%">I used sunflower refined oil</td></tr>
<tr><td width="30%">Cumin Seeds</td><td width="20%">1 tsp</td><td width="50%"> -</td></tr>
<tr><td width="30%">Salt</td><td width="20%">To taste</td><td width="50%">around 1/2 a tsp</td></tr>
<tr><td width="30%">Aamchur/Dry mango Powder</td><td width="20%">1 tsp</td><td width="50%">Optional, for extra tang</td></tr>
<tr><td width="30%">Red chilli powder</td><td width="20%">1/2 tsp</td><td width="50%"> -</td></tr>
<tr><td width="30%">lemon juice</td><td width="20%">1 tsp</td><td width="50%"> -</td></tr>
</tbody></table>
<table border="0"><tbody>
<tr><th align="left"><br />
<u>Procedure</u></th></tr>
<tr><td width="30%"><span style="color: red;">For the potato sweet corn filling</span></td></tr>
<tr><td width="30%">1. Pressure cook potato and sweet corn for 3 whistles</td></tr>
<tr><td width="30%">2. Peel the potato and mash. Remove kernels from the corn.</td></tr>
<tr><td width="30%">3. In a pan/kadai, add a tsp of oil. Add cumin seeds, chilli powder, aamchur powder and salt. Add corn kernels and mix well</td></tr>
<tr><td width="30%">4. Add mashed potato and lemon juice and mix well. Switch off the flame.</td></tr>
<tr><td width="30%">5. Transfer to a bowl.</td></tr>
<tr><td width="30%"><span style="color: red;">For the sandwich</span></td></tr>
<tr><td width="30%">1. Spread onion chutney on a bread slice.</td></tr>
<tr><td width="30%">2. Apply green chutney on another slice. Spread the filling on the same slice.</td></tr>
</tbody></table>
3. Place one slice over the other. 4. Toast in a toaster until browned.<br />
5. Server as it is or with tomato ketchup. As you can see, the sandwich is almost oil less and there is no butter or cheese. The best part is you won't even miss them.<br />
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Take a slice of this sandwich and you would know the meaning of "<span style="color: #cc0000;">bursting with flavour</span>". :-)<br />
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Still not clear???? Scroll down for step wise pictures...<br />
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Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com0tag:blogger.com,1999:blog-6064540803785357653.post-72909215298365704802013-07-21T19:12:00.000+05:302013-08-07T13:16:45.435+05:30Onion and tomato chutney/spread for idli/dosa/sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
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I made this chutney to use as spread for potato and sweet corn sandwich.(recipe for the sandwich in the next post) This spread is so versatile that with few changes here and there, it can be used as a side for idli/dosa or even pasta sauce. <br />
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In this post, you can find the recipe for chutney and spread. The ingredients are the same for both, only the method at the final step varies. <br />
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Here is the recipe to make around 1/2 cup of onion-tomato chutney/spread<br />
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Recipe Source: My mother<br />
Ingredients to make around 1/2 cup<br />
<table border="1"><tbody>
<tr><th>Ingredients</th><th>Quantity</th><th>Notes/Comments</th></tr>
<tr><td width="30%">Onion</td><td width="20%">1 large</td><td width="50%">-</td></tr>
<tr><td width="30%">Tomato</td><td width="20%">1 large</td><td width="50%">-</td></tr>
<tr><td width="30%">Red chilly</td><td width="20%">1 medium sized</td><td width="50%">-</td></tr>
<tr><td width="30%">Vegetable Oil</td><td width="20%">1 1/2 tsp</td><td width="50%">I used sunflower oil</td></tr>
<tr><td width="30%">Urad dal</td><td width="20%">1 tsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Channa dal</td><td width="20%">1 tsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Salt</td><td width="20%">to taste</td><td width="50%">around 1/4th tsp</td></tr>
</tbody></table>
<table border="0"><tbody>
<tr><th align="left"><br />
<u>Procedure</u></th></tr>
<tr><td width="30%">1. Wash onion and tomato. Peel onion. Cut onion and tomato into medium sized pieces.</td></tr>
<tr><td width="30%">2. In a kadai/pan, add a tsp of oil. Add urad dal and channa dal.</td></tr>
<tr><td width="30%">3. When dal is slightly browned, add red chilly and onion.</td></tr>
<tr><td width="30%">4. Saute for 2 to 3 minutes and add the tomatoes.</td></tr>
<tr><td width="30%">5. Saute for another 2 minutes and switch off the flame.</td></tr>
<tr><td width="30%">5. Let the mixture cool. This mixture is the base for chutney and spread.</td></tr>
<tr><td width="30%"><span style="color: red;">To make spread for sandwich,</span></td></tr>
<tr><td width="30%">7. Coarsely grind the mixture, add salt mix well and the chutney is ready.</td></tr>
<tr><td width="30%"><span style="color: red;">To make spread for sandwich,</span></td></tr>
<tr><td width="30%">8. Grind the mixture to a smooth paste.</td></tr>
<tr><td width="30%">9. In the same kadai, add 1/2 tsp of oil, add the ground mixture and fry for 4 to minutes, till the mixture comes to a semi solid, spreadable consistency.</td></tr>
<tr><td width="30%">10. Add salt and mix well.</td></tr>
</tbody></table>
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A nice variation to the spread would be to add some italian seasoning. In that case omit step 2 and at step 10, add italian dried herbs like basil, rosemarry and oregano along with salt and mix well. A few more modifications to the mixture, you get pasta sauce...Will post the recipe for pasta sauce soon.<br />
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Still not clear???? Scroll down for step wise pictures...<br />
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Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com0tag:blogger.com,1999:blog-6064540803785357653.post-28915774699226887652013-07-21T12:09:00.001+05:302013-07-21T12:09:07.533+05:30Green chutney for chaats and sandwiches<div dir="ltr" style="text-align: left;" trbidi="on">
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I saw this recipe for spicy green cutney in one of tarla dala's cookbook. This chutney is generally used for making chaat items like bhel puri, papdi chaat etc, but it can also be used as a spicy spread in vegetable sandwich.<br />
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Here is the recipe to make around 1/4 cup of green chutney<br />
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Recipe Source: Tarla Dalal's cook book<br />
Ingredients to make around 1/4 cup<br />
<table border="1"><tbody>
<tr><th>Ingredients</th><th>Quantity</th><th>Notes/Comments</th></tr>
<tr><td width="30%">Pudina/Mint leaves</td><td width="20%">1/2 cup</td><td width="50%">-</td></tr>
<tr><td width="30%">Coriander leaves</td><td width="20%">1 cup</td><td width="50%">-</td></tr>
<tr><td width="30%">Green chilly</td><td width="20%">1 medium sized</td><td width="50%">-</td></tr>
<tr><td width="30%">Vegetable Oil</td><td width="20%">1/2 tsp</td><td width="50%">I used sunflower oil</td></tr>
<tr><td width="30%">Roasted cumin powder</td><td width="20%">1/2 tsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Salt</td><td width="20%">to taste</td><td width="50%">around 1/8th tsp</td></tr>
</tbody></table>
<table border="0"><tbody>
<tr><th align="left"><br />
<u>Procedure</u></th></tr>
<tr><td width="30%">1. Wash pudina and coriander leaves separately.</td></tr>
<tr><td width="30%">2. In a pan/kadai, heat 1/2 tsp of oil, then add pudina, coriander leaves and green chily.</td></tr>
<tr><td width="30%">3. Saute till the leaves wilt a bit</td></tr>
<tr><td width="30%">4. Switch off the flame, allow it cool.</td></tr>
<tr><td width="30%">5. Grind to a smooth paste.</td></tr>
<tr><td width="30%">5. Transfer to a small bowl, add cumin powder and salt and mix well. Store in an air tight container. If refrigerated, it keeps well for a week.</td></tr>
</tbody></table>
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Still not clear???? Scroll down for step wise pictures...<br />
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Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com0tag:blogger.com,1999:blog-6064540803785357653.post-41497912748092666862013-07-14T17:59:00.002+05:302013-07-14T18:00:14.579+05:30Dal Tadka<div dir="ltr" style="text-align: left;" trbidi="on">
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There are innumerable varieties of dal depending on the ingredients and methods used. It can range from simple with just few ingredients and easy cooking process to exotic with elabarorate cooking methods, like the restaurant style ones. It can be made with or without onion garlic, pressure cooked or cooked over stove top. Whatever be the ingredients and process, dal is generally considered a comfort food when made at home. This dal recipe falls in between simple and exotic as far as method is considered, but when it comes to taste and flavour it is as good as dal served in restaurants.<br />
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I generally make dal by pressure cooking moong/masoor dal with turmeric, tomato and green chilly. Once cooked, just add a tadka of mustard and jeera. There is no onion or garlic and it hardly takes 5 minutes of your time to make this dal. Best for a weeknight dinner. Though this simple dal is my favourite, husband generally loves anything with onion-garlic. So, got this recipe from my sister for a weekend dinner.<br />
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Recipe Source: My sister<br />
Ingredients to serve 3 adults<br />
<table border="1"><tbody>
<tr><th>Ingredients</th><th>Quantity</th><th>Notes/Comments</th></tr>
<tr><td width="30%">Moong Dal</td><td width="20%">1/2 cup</td><td width="50%">Masoor dal can also be used</td></tr>
<tr><td width="30%">Onion</td><td width="20%">1 medium or 2 small</td><td width="50%">Cut into small pieces</td></tr>
<tr><td width="30%">Garlic</td><td width="20%">2 cloves</td><td width="50%">Cut into small pieces</td></tr>
<tr><td width="30%">Tomato</td><td width="20%">1 medium</td><td width="50%">Cut into small pieces</td></tr>
<tr><td width="30%">Turmeric</td><td width="20%">less than 1/4th tsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Oil</td><td width="20%">2 tsp</td><td width="50%">I used sunflower refined oil</td></tr>
<tr><td width="30%">Salt</td><td width="20%">To taste</td><td width="50%">around a tsp</td></tr>
<tr><td width="30%">Water</td><td width="20%">1 1/2 cups</td><td width="50%">1 cup if using masoor dal</td></tr>
<tr><td width="30%">Mustard, Cumin</td><td width="20%">1/2 tsp each</td><td width="50%"> </td></tr>
<tr><td width="30%">Curry leaves</td><td width="20%">10</td><td width="50%">-</td></tr>
<tr><td width="30%">Coriander leaves</td><td width="20%">10</td><td width="50%">To garnish</td></tr>
<tr><td width="30%">Green chilly</td><td width="20%">1 small</td><td width="50%">Red chilly can also be used.</td></tr>
</tbody></table>
<table border="0"><tbody>
<tr><th align="left"><br />
<u>Procedure</u></th></tr>
<tr><td width="30%">1. Cut garlic, onion, tomato into small pieces. Wash dal and keep aside</td></tr>
<tr><td width="30%">2. In a pan/kadai, heat a tsp of oil, add garlic.</td></tr>
<tr><td width="30%">3. Add onion once garlic turns light brown(around 10 seconds)</td></tr>
<tr><td width="30%">4. Add tomato after frying onion for a minute or two.</td></tr>
<tr><td width="30%">5. Finally add the washed dal and mix well. Switch off the flame.</td></tr>
<tr><td width="30%">5. Transfer the dal mixture to a vessel and pressure cook for 3 whistles, then simmer for 2 minutes before switching off the stove. If using masoor dal, cook for only 2 whistles.</td></tr>
<tr><td width="30%">6. When the cooker is ready to be opened, in the kadai, add the rest of the oil, mustard, cumin, green chilly and curry leaves.</td></tr>
<tr><td width="30%">7. When mustard splutter, add the cooked dal and cook for 2 minutes in medium flame and switch off.<br />
8. Garnish with coriander leaves and server with roti/rice.</td></tr>
</tbody></table>
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Still not clear???? Scroll down for step wise pictures...<br />
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Event Participation: My Legume Love Affair, started by Susan, the <a href="http://thewellseasonedcook.blogspot.in/2009/07/my-legume-love-affair-past-present.html">well seasoned cook</a>, continued by Lisa of <a href="http://foodandspice.blogspot.ca/p/mlla.html">Lisa's Kitchen</a>, this edition hosted by Aparna of <a href="http://www.mydiversekitchen.com/2013/07/announcing-61st-edition-of-my-legume.html">My diverse kitchen</a>.<br />
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Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com1tag:blogger.com,1999:blog-6064540803785357653.post-84559295989852602442013-07-06T17:25:00.004+05:302013-07-14T14:52:56.217+05:30Vegan chocolate cupcake<div dir="ltr" style="text-align: left;" trbidi="on">
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These cupcakes are the best way to satisy those cravings for something chocolaty. They are very easy to make, no fancy ingredients and the end result is just super chocolaty and tasty. Top the cupcakes with chocolate sauce, and it qualifies for an indulgent dessert. The recipe is from <a href="http://chefinyou.com/2009/10/vegan-chocolate-fudge-cake-recipe/">Chef in you</a>, though I substituted all purpose flour, with wheat flour, but there was no difference in the taste.<br />
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Recipe Source: <a href="http://chefinyou.com/2009/10/vegan-chocolate-fudge-cake-recipe/">Chef in you</a><br />
Ingredients to make around 15 cupcakes<br />
<table border="1"><tbody>
<tr><th>Ingredients</th><th>Quantity</th><th>Notes/Comments</th></tr>
<tr><td width="30%">Wheat Flour</td><td width="20%">1 1/2 cups</td><td width="50%">I used aashirvaad atta</td></tr>
<tr><td width="30%">Granulated Sugar</td><td width="20%">1 cup</td><td width="50%">I measured the sugar and powdered it</td></tr>
<tr><td width="30%">Cocoa powder</td><td width="20%">3 table spoon</td><td width="50%">-</td></tr>
<tr><td width="30%">Baking Soda</td><td width="20%">1 tea spoon</td><td width="50%">-</td></tr>
<tr><td width="30%">Oil</td><td width="20%">1/3 cup</td><td width="50%">I used sunflower refined oil</td></tr>
<tr><td width="30%">Salt</td><td width="20%">1/2 tea spoon</td><td width="50%">-</td></tr>
<tr><td width="30%">Cold Water</td><td width="20%">1 cup</td><td width="50%">-</td></tr>
<tr><td width="30%">Vinegar</td><td width="20%">1 table spoon</td><td width="50%"> I used distilled white vinegar</td></tr>
<tr><td width="30%">Vanilla Essence</td><td width="20%">1 tea spoon</td><td width="50%">-</td></tr>
</tbody></table>
<table border="0"><tbody>
<tr><th align="left"><br />
<u>Procedure</u></th></tr>
<tr><td width="30%">1. Prepare the baking tray by placing the paper liners.</td></tr>
<tr><td width="30%">2. In a bowl, mix well the dry ingredients.</td></tr>
<tr><td width="30%">3. In another wide bowl, mix well the wet ingredients.</td></tr>
<tr><td width="30%">4. Add dry mixture to the wet one, 5 tbsps at a time and mix well so that there are no lumps.</td></tr>
<tr><td width="30%">5. Pre heat the oven to 160 degree C.</td></tr>
<tr><td width="30%">5. Put 1 1/2 tbsp of cake batter into each liner and bake for 22 minutes.</td></tr>
<tr><td width="30%">6. Remove from oven and allow the cupcakes to cool.</td></tr>
<tr><td width="30%">7. Have them as it is or with chocolate sauce topping.</td></tr>
</tbody></table>
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Still not clear???? Scroll down for step wise pictures...<br />
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Event Participation: <a href="http://cooksjoy.com/blog/bake-fest-hosting-schedule">Bake Fest</a>, started by Vardhini of Cooks Joy and hosted by <a href="http://amritavishal127.blogspot.in/2013/06/event-announcement-bake-fest-21.html">Amrita</a>.<br />
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Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com1tag:blogger.com,1999:blog-6064540803785357653.post-67218699086568588932013-06-23T15:23:00.002+05:302013-06-23T15:33:07.271+05:30Dates and dry fruits laddoo(no bake/no cook)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEak1RHzQZiKeA5FOa6TJy4CGqCo1m4lad0k2tiDYzmYzn6-g91YeWXeIaasnzLCfqsATs-iiweTWigYPJWLRD9B2M9zYlvwZtcth52X5L7WNnf7ZDiC0Y89OHhvuVZm2J6zIITDYVEiA/s1600/main1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEak1RHzQZiKeA5FOa6TJy4CGqCo1m4lad0k2tiDYzmYzn6-g91YeWXeIaasnzLCfqsATs-iiweTWigYPJWLRD9B2M9zYlvwZtcth52X5L7WNnf7ZDiC0Y89OHhvuVZm2J6zIITDYVEiA/s640/main1.JPG" width="456" /></a></div>These laddoos are a nice way to add dates into kids diet. They would sure love the crunchiness from the nuts. These laddoos are very easy to make and does not involve any cooking or baking. Just pulse the deseeded dates and nuts along with a tablespoon of date syrup to get a coarse mixture and make them into small laddoos. Its as simple as that.<br />
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I generally add almonds, cashew and dried grapes to the dates, but any other dried fruit can be added. Even orange rind can be added for that extra flavor. For 500 gms of dates, 1 1/2 cups of dry fruits is sufficient. Just stick to this ratio even if adding more varities of dry fruit.<br />
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<span style="color: red;"><strong>I have made these laddoos only with the blade attachment of the food processor. I am not sure if the dates and nuts would be ground uniformly if using the regular mixer jar.</strong></span><br />
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Here is the recipe to make around 25 laddoos.<br />
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Recipe Source: Various blogs<br />
<table border="1"><tbody>
<tr><th>Ingredients</th><th>Quantity</th><th>Notes/Comments</th></tr>
<tr><td width="30%">Dates</td><td width="20%">500 gms</td><td width="50%">Make sure that its deseeded, otherwise it might spoil the food processor blade</td></tr>
<tr><td width="30%">Almond</td><td width="20%">1/2 cup</td><td width="50%">-</td></tr>
<tr><td width="30%">Cashew</td><td width="20%">1/2 cup</td><td width="50%">-</td></tr>
<tr><td width="30%">Dried grapes</td><td width="20%">1/2 cup</td><td width="50%">Black variety can be used too.</td></tr>
<tr><td width="30%">Date syrup</td><td width="20%">1 tbsp</td><td width="50%">I used lion dates syrup. This is just to bring the mixture together so that it can be made into laddoos</td></tr>
</tbody></table><table border="0"><tbody>
<tr><th align="left"><br />
<u>Procedure</u></th></tr>
<tr><td width="30%">1. Add all the ingredients to the food processor with blade attachment.</td></tr>
<tr><td width="30%">2. Grind to a coarse mixture.</td></tr>
<tr><td width="30%">3. Take a small portion of the mixture and press with the fingers to shape into a laddoo. Repeat the same for the rest of the mixture</td></tr>
<tr><td width="30%">4. Store in an air tight container.</td></tr>
</tbody></table><br />
Still not clear???? Scroll down for step wise pictures...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0o3BLSAug2qBitTt7w0VN9ECtio09Su-i7UrWA4ERN4UgQ0CeBYGI88dPdkGocL2DOZyS7FHYPQLakvBWPcAchn75iM88AwhS1JA_OhDJ-7TisR9DzoJSV0rkXhOPhjQ32wtjI-dPI4/s1600/main2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0o3BLSAug2qBitTt7w0VN9ECtio09Su-i7UrWA4ERN4UgQ0CeBYGI88dPdkGocL2DOZyS7FHYPQLakvBWPcAchn75iM88AwhS1JA_OhDJ-7TisR9DzoJSV0rkXhOPhjQ32wtjI-dPI4/s640/main2.JPG" width="478" /></a></div></div>Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com0tag:blogger.com,1999:blog-6064540803785357653.post-64188350702250054172012-09-21T22:25:00.000+05:302012-09-21T22:25:27.931+05:30Pudina/Mint Rice <div dir="ltr" style="text-align: left;" trbidi="on">
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Lots have been said about Pudina's medicinal properties. Wiki has the complete <a href="http://en.wikipedia.org/wiki/Mentha">biodata</a> of the plant. :-)<br />
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Apart from its medicinal values, what we love most about pudina is its unique aroma.<br />
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An experiment by my sister with left over pudina chutney resulted in an extremely flavourful pudina rice.<br />
Here is the recipe to serve 2 adults and a kid.<br />
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Recipe Source: My sister<br />
<table border="1"><tbody>
<tr><th>Ingredients</th><th>Quantity</th><th>Notes/Comments</th></tr>
<tr><td width="30%">Basmati rice</td><td width="20%">1 cup</td><td width="50%">Can use regular raw rice. In that case, 3/4th cup should be sufficient.</td></tr>
<tr><td width="30%">Fresh Pudina leaves</td><td width="20%">2 cups</td><td width="50%">-</td></tr>
<tr><td width="30%">Onion</td><td width="20%">2 medium sized</td><td width="50%">I just used one</td></tr>
<tr><td width="30%">Dried Red chilli</td><td width="20%">3</td><td width="50%">I used just 2 as we prefer it to be less spicy.</td></tr>
<tr><td width="30%">Grated Coconut</td><td width="20%">2 tbsp</td><td width="50%">I cut coconut into pieces as shown in ingredients picture.</td></tr>
<tr><td width="30%">Channa dal</td><td width="20%">1 tsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Urad dal</td><td width="20%">2 tsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Refined oil</td><td width="20%">2 1/2 tsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Salt</td><td width="20%">To taste</td><td width="50%">Approximately 1 tsp.</td></tr>
</tbody></table>
<table border="0"><tbody>
<tr><th align="left"><br />
<u>Procedure</u></th></tr>
<tr><td width="30%">1. Wash basmati rice, add 2 cups of water and pressure cook for 2 whistles. Once rice is cooked, spread in a wide vessel and allow it to cool.</td></tr>
<tr><td width="30%">2. Clean pudina leaves with water and keep aside.</td></tr>
<tr><td width="30%">3. Peel onions and cut into small pieces and keep aside.</td></tr>
<tr><td width="30%">4. Heat 1 tsp of oil in a medium sized kadai/pan. Add mustard seeds, channal dal and urad dal and fry for few seconds, till dals turn light brown. Add coconut and red chilly and give it a stir. Transfer the ingredients to a mixer jar.</td></tr>
<tr><td width="30%">5. In the same pan, add 1/2 tsp oil and saute pudina leaves, till it wilts. (around 2 to 3 minutes). Transfer this too to the mixer jar containing dal and coconut mixture.</td></tr>
<tr><td width="30%">6. In the same pan add 1 tsp oil and saute onion until it becomes soft.(3 to 4 minutes) and transfer to a plate.</td></tr>
<tr><td width="30%">7. Coarsely grind dal mixture and pudina leaves by adding some water if needed. See to it that the final consistency of the ground mixture is semi solid. I used 1 tbsp of water to grind</td></tr>
<tr><td width="30%">8. Saute ground mixture and onion in a pan for 2 minutes. If the mixture is watery, heat till water evaporates and semi sold consistency is reached. Add salt and mix well. Seeing the quantity of ground mixture you might get tempted to add very less salt. Remember the salt we add is for the rice. So add as per the quantity of rice.</td></tr>
<tr><td width="30%">9. Once rice is completely cooled down, add pudina mixture and mix well but gently so that rice does not break.</td></tr>
<tr><td width="30%">10. Serve with papad/frymes or onion raita.</td></tr>
</tbody></table>
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Still not clear???? Scroll down for step wise pictures...<br />
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Event Participation: Weekend Herb Blogging at <a href="http://www.cookingwithsiri.com/2012/09/weekend-herb-blogging-352-event.html">Cooking With Siri</a>, originally started by <a href="http://cookalmostanything.blogspot.com/2008/09/whb-whos-hosting.html">Haalo</a><br />
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Have a happy and relaxed weekend. :-)<br />
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Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com5tag:blogger.com,1999:blog-6064540803785357653.post-25493415207639535522012-09-16T22:16:00.000+05:302012-09-18T21:20:46.907+05:30Dairy free Coconut-Cashew Burfi<div dir="ltr" style="text-align: left;" trbidi="on">
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Coconut burfi or thengai burbi or simply burbi is a famous South Indian sweet made with coconut and sugar. The one which I made is a sweet variation from the usual one with generous amount of cashew powder thrown in to the sugar syrup along with coconut. Cashew makes the burfis soft to bite and adds extra flavour to it. <br />
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I was very aprehensive about making the burfis as dealing with sugar syrup makes me jittery. I can never get the consistency correct. But with burfi, there is no consistency check for sugar syrup. Just need to remember 2 things. <br />
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<span style="color: red;"><strong>1. Add coconut-cashew mixture after 5 minutes of sugar getting dissolved completely</strong></span><br />
<span style="color: red;"><strong>2. Remove the mixture from heat as soon as it starts bubbling and starts leaving from sides and immediately transfer to a plate.</strong></span><br />
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<span style="color: black;">With these valuable inputs from my mother, I proceeded to make the burfis anyway. As you can see from the pictures it was a total success. :-)</span><br />
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Recipe Source: My mother<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Coconut-cashew burfi recipe to make 25 pieces</div>
<table border="1"><tbody>
<tr><th>Ingredients</th><th>Quantity</th><th>Notes/Comments</th></tr>
<tr><td width="30%">Grated Coconut</td><td width="20%">1 cup</td><td width="50%">-</td></tr>
<tr><td width="30%">Sugar</td><td width="20%">1 3/4 cups</td><td width="50%">I added 2 cups and it was too sweet even for a sweet toothed person like me.</td></tr>
<tr><td width="30%">Cashew Nut</td><td width="20%">1/2 cup</td><td width="50%"></td></tr>
<tr><td width="30%">Cardamom/Elaichi</td><td width="20%">8 pods</td><td width="50%">-</td></tr>
<tr><td width="30%">Water</td><td width="20%">1/2 cup</td><td width="50%">I initially added 1/4 cup, but sugar started crystalizing. Then added another 1/4th cup.</td></tr>
<tr><td width="30%">Olive Oil</td><td width="20%">1 tbsp</td><td width="50%">Tradionally ghee is used.</td></tr>
<tr><td width="30%">Almond/Badam</td><td width="20%">1/4 cup</td><td width="50%">Optional, for garnish</td></tr>
<tr><td width="30%">Color powder</td><td width="20%">A pinch</td><td width="50%">Optional</td></tr>
</tbody></table>
<table border="0"><tbody>
<tr><th align="left"><br />
<u>Procedure</u></th></tr>
<tr><td width="30%">1. Coarsely powder cashew nuts and keep aside.</td></tr>
<tr><td width="30%">2. Dry roast almonds in a kadai/pan and pulse in a mixer for 2 seconds to get small broken pieces.</td></tr>
<tr><td width="30%">3. Powder cardamom seeds. As cardamom seeds are a bit moist, roasting the seeds and powdering is easier. To do this, remove seeds from pod, dry roast in a pan and tranfer to a mortar and powder with a pestle. Or after roasting, grind the seeds in a mixer.</td></tr>
<tr><td width="30%">4. Prepare a medium sized plate by applying a tsp of olive oil all over the plate.</td></tr>
<tr><td width="30%">5. In a kadai/pan, add sugar and water. Keep in low to medium flame until sugar is dissolved completely in water. Can stir occasionaly. This takes around 10 minutes.</td></tr>
<tr><td width="30%">6. After the sugar is dissolved, heat the sugar syrup in medium to high flame for 5 minutes.</td></tr>
<tr><td width="30%">7. Add a pinch of color powder(optional) to the syrup and mix well.</td></tr>
<tr><td width="30%">8. Add grated coconut, cashew powder and cardamom powder to sugar syrup and mix well.</td></tr>
<tr><td width="30%">9. Add a tbsp of oilive oil and keep stirring lighlty scrapping from the sides.</td></tr>
<tr><td width="30%">10. After 5 to 10 minutes, the mixture will start coming out from the sides and it starts bubbling at the bottom.</td></tr>
<tr><td width="30%">11. Immediately tranfer to the prepared plate. Mixture will spread by itself if the consistency is correct. If it does not spread, spread with a flat ladle with oil applied to the ladle.</td></tr>
<tr><td width="30%">12. Spread broken almonds all over the mixture and press lightly with fingers.</td></tr>
<tr><td width="30%">13. After 10 minutes, cut into pieces. Allow to cool and store in a container. It will keep good atleast for a week.</td></tr>
</tbody></table>
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Still not clear???? Scroll down for step wise pictures...<br />
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Happy Ganesh Chathurti to all. :-)<br />
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Events Participation<br />
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1. <a href="http://paricashkitchen.blogspot.in/2012/09/first-event-and-give-away-and-badges.html">Show me your Dessert</a> at Indian Vegetarian Recipes<br />
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2. <a href="http://nivedhanams.blogspot.in/2012/08/taste-of-tropicscoconut.html">Taste of the Tropics-Coconut</a> at Nivedhanam, originally started by <a href="http://gourmetglobal.blogspot.in/p/taste-of-tropics-hosting-schedule.html">Chef Mireille</a><br />
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Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com5tag:blogger.com,1999:blog-6064540803785357653.post-21193397208847831822012-09-09T11:55:00.001+05:302012-09-09T12:30:48.648+05:30Vegan Vanilla cookies with custard powder<div dir="ltr" style="text-align: left;" trbidi="on"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zd7fXxs7hteotjikah4CqEPcb5Muoyb8OAcr8r6zSVbL3SFQXTSEXQ2d2WZ6cJ6CJ0QobiT7MehpJrKcXTEMxeJHbjRLufIUU6ymK1m53R-wOHMYDLnp23TEUkZpemG5WoQZiAa2ZBI/s1600/final3.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hea="true" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zd7fXxs7hteotjikah4CqEPcb5Muoyb8OAcr8r6zSVbL3SFQXTSEXQ2d2WZ6cJ6CJ0QobiT7MehpJrKcXTEMxeJHbjRLufIUU6ymK1m53R-wOHMYDLnp23TEUkZpemG5WoQZiAa2ZBI/s640/final3.jpg" width="640" /></a>Three years back, I developed an interest in eggless baking. I always had atleast 500gms of butter in my fridge. I used to bake atleast 3 times a week, creaming the butter, seiving the flour mixture, mixing the dry with wet ingredients and finally baking. With so much of butter and milk, most of the times, the cake would come out good and sometimes it went directly into the dustbin. Then when I was trying to bring in dairy free food into our diet, I finished using the last slab of butter I had and never ever bought butter again. Even during those "creaming the butter" days, baking a cookie was always an disaster. Everytime, the cookies would fall flat, literally. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The first time I really had luck in baking cookies was with this <a href="http://soupsandsights.blogspot.in/2012/07/vegan-chocolate-choco-chip-cookies.html">Vegan chocolate choco chip cookies</a>. Ever since, I have baked these cookies atleast 10 times with excellent results. I have always wanted to bake a simple vegan vanilla cookie, but most of the recipe called for substituting butter with margarine which I did not want to do. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Recently I came across a recipe for vanilla cookies with custard powder at <a href="http://www.jeyashriskitchen.com/">Jeyashree's blog</a>. The pictures were very appealing and I thought it would taste good too. Of course, it tasted good, almost melts in the mouth and more importantly, my 5 year old son loved it. So here is the recipe..</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Recipe Source: <a href="http://www.jeyashriskitchen.com/2012/09/custard-powder-cookies-recipe-recipe.html">Jeyashri's Kitchen</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Vegan Vanilla cookies recipe to make around 35 medium sized cookies.</div><table border="1"><tbody>
<tr><th>Ingredients</th><th>Quantity</th><th>Notes/Comments</th></tr>
<tr><td width="30%">All Purpose Flour/Maida</td><td width="20%">2 cups</td><td width="50%">-</td></tr>
<tr><td width="30%">Custard Powder</td><td width="20%">1/2 cup</td><td width="50%">I used Brown&Polson brand, vanilla flavour</td></tr>
<tr><td width="30%">Powdered Sugar</td><td width="20%">1 cup</td><td width="50%">I measured the sugar and powdered</td></tr>
<tr><td width="30%">Baking Soda</td><td width="20%">1/2 tsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Baking Powder</td><td width="20%">3/4 tsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Refined Oil</td><td width="20%">1 cup</td><td width="50%">I used sunflower refined oil. Next time, I am planning to substitute 1/2 cup oil with apple sauce.</td></tr>
<tr><td width="30%">Vanilla Extract/Essence</td><td width="20%">1 tsp</td><td width="50%">I forgot to add this, still the cookies were good as the custard powder was vanilla flavoured.</td></tr>
<tr><td width="30%">Choco chips/Mini sugar balls</td><td width="20%">1/4 cup</td><td width="50%">Optional</td></tr>
</tbody></table><table border="0"><tbody>
<tr><th align="left"><br />
<u>Procedure</u></th></tr>
<tr><th align="left"><span style="color: #cc0000;"><em><u>Please have a look at the side widget for more information on oven temperature.</u></em></span></th></tr>
<tr><td width="30%">1. Pre heat the oven to 170 degree Celsius. While the oven is pre heating, take maida, custard powder, baking soda and baking powder in a bowl.</td></tr>
<tr><td width="30%">2. Either sieve the ingredients or mix well using a spatula.</td></tr>
<tr><td width="30%">3. In another bow, mix sugar and oil.</td></tr>
<tr><td width="30%">4. Add vanilla essence and mix well.</td></tr>
<tr><td width="30%">5. Add the dry ingredients mixture to the wet ingredients mixture in three batched and mix gently.</td></tr>
<tr><td width="30%">6. Take a lemon sized dough in the palm and flatten the dough.</td></tr>
<tr><td width="30%">7. Do the same for the rest of the dough and arrange them in a baking tray lined with parchment/butter paper. Optionally spread some choco chips on each flattened dough and press lightly</td></tr>
<tr><td width="30%">8. Bake in the pre heated oven for 10 minutes at 170 degree Celsius.</td></tr>
<tr><td width="30%">9. Remove the tray from the oven and allow it to cool for a minute.</td></tr>
<tr><td width="30%">10. Remove the cookies from the tray carefully and store in a container. Close the container once the cookies are completely cooled.</td></tr>
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Still not clear???? Scroll down for step wise pictures...<br />
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</div>Coming next is creamy delicious vegetable pasta without cheese. Until then take care.<br />
</div>Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com3tag:blogger.com,1999:blog-6064540803785357653.post-60669258990532221542012-07-09T21:06:00.001+05:302012-07-10T22:57:41.836+05:30Sabudana Kichdi (that is not sticky)<div dir="ltr" style="text-align: left;" trbidi="on">
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Sabudana kichdi is a maharashtrian fasting food. In our house, it has become a regular breakfast item, eversince I came across <a href="http://mumbai-magic.blogspot.in/2010/08/dummies-guide-to-sabudana-khichdi.html">this</a> recipe to make sabudana kichdi that is not <strong><span style="color: black;">STICKY</span></strong>. The secret lies in draining the soaked sabudna and leaving it in a colander overnight or upto 8 hours.<br />
Generally, boiled potatoes and grated coconut are added to the kichdi and garnished with coriander leaves. Going by my motto of spending as little time as possible in the kitchen, I use just 5 ingredients to make the kichdi with just a teaspoon of oil. Nevertheless, the kichdi tastes great even in its simplest form.<br />
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Here is the recipe to serve 3 adults.</div>
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Recipe Adapted from: <a href="http://mumbai-magic.blogspot.in/2010/08/dummies-guide-to-sabudana-khichdi.html">MumbaiMagic</a></div>
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<table border="1" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><tbody>
<tr><th><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Ingredients</div>
</th><th>Quantity</th><th><br />
Notes/Comments</th></tr>
<tr><td width="30%">Sabudana/javvarisi</td><td width="20%">1 1/2 cups</td><td width="50%">Most of the recipes for the kichdi states that sabudana should be of very good quality. I get only the variety that is seen in my photos and it works well for me.</td></tr>
<tr><td width="30%"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Peanut</div>
</td><td width="20%">1/2 cup</td><td width="50%">To be dry roasted and coarsely powdered</td></tr>
<tr><td width="30%">Boiled Potato</td><td width="20%">1</td><td width="50%">Optional. If using boil and cut into small pieces</td></tr>
<tr><td width="30%">Cumin Seeds/Jeera</td><td width="20%">1/2 tsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Dry Mango Powder/Aamchur powder</td><td width="20%">1 tsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Refined Oil</td><td width="20%">1 tsp</td><td width="50%">I use sunflower oil</td></tr>
<tr><td width="30%">Green chily</td><td width="20%">1</td><td width="50%">more can be used based upon the spice level required. We prefer ours with very less spice. I did not have green chily, so used red chily.</td></tr>
<tr><td width="30%">Salt</td><td width="20%">1 tsp</td><td width="50%">I used around 1 tsp</td></tr>
<tr><td width="30%">Grated coconut</td><td width="20%">1 tbsp</td><td width="50%">Optional for garnish</td></tr>
<tr><td width="30%">Coriander leaves</td><td width="20%">1/2 cup</td><td width="50%">Optional for garnish</td></tr>
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</tbody></table>
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<tr><th align="left"><span style="color: #cc0000;"><em><u>The soaking part has to be done atleast 8 hours before actually making the kicdi so that there is enough time to leave the soaked sabudana in a colander. I generally make this for breakfast. So, the previous night at 8, I soak the sabudana. At 10, I transfer to a colander. The next day morning at 7 or 8 I make the kichdi..</u></em></span></th></tr>
<tr><th align="left"><u>Procedure</u></th></tr>
<tr><td width="30%">1. Wash sabudna and transfer to a broad vessel.</td></tr>
<tr><td width="30%">2. Soak the washed sabudana in water until it is just immersed. I added 1/2 cup of water.</td></tr>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" width="30%"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
3. After 2 hours, transfer the soaked sabudana to a colander. Close it with a lid and leave it alone overnight.</div>
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<tr><td width="30%">4. Dry roast the peanuts and allow it to cool. This can be done much ahead and stored in a air tight container.</td></tr>
<tr><td width="30%">5. Once peanut is cooled, transfer it to a mixer jar and pulse just for 2 seconds. (We want coarsely powdered peanuts)</td></tr>
<tr><td width="30%">6. In a kadai/pan, add a tsp of oil. Once oil is hot, in medium flame, add cumin seeds and the chily.</td></tr>
<tr><td width="30%">7. Add aamchur powder and salt. (If using potatoes, add now)</td></tr>
<tr><td width="30%">8. Add the peanut powder and mix well. (If using potatoes, add now)</td></tr>
<tr><td width="30%">9. Finally add the sabudana.</td></tr>
<tr><td width="30%">10. Keep the flame in low/medium and mix every now and then.(Otherwise, sabudana at the bottom of the pan can get burnt.)</td></tr>
<tr><td width="30%">11. After around 10 to 15 minutes, the sabudan would turn translucent from white.</td></tr>
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<tr><td width="30%">12. At this stage, put of the flame and transfer the kichdi to a serving bowl.</td></tr>
<tr><td width="30%">Optionally garnish with grated coconut and coriander leaves.</td></tr>
</tbody></table>
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Still not clear???? Scroll down for step wise pictures...<br />
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</div>Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com3tag:blogger.com,1999:blog-6064540803785357653.post-8161131742888779992012-07-01T19:32:00.000+05:302012-09-21T22:37:17.755+05:30Vegan chocolate choco chip cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong>Vegan. Tasty. Chewy. Easy to make</strong>. Thats how these cookies can be described.I have baked these cookies many times and every time they turn out excellent. This is my son's favourite cookie too with choco chips and all that. The ingredients are easily available and the procedure can't be any simpler.</div>
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So here is the recipe to make around 55 medium sized cookies.</div>
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Recipe Source: <a href="http://vegannotweird.blogspot.in/2011/01/chocolate-chocolate-chip-walnut-cookies.html">vegannotweird</a></div>
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<table border="1"><tbody>
<tr><th>Ingredients</th><th>Quantity</th><th>Notes/Comments</th></tr>
<tr><td width="30%">All Purpose Flour/Maida</td><td width="20%">2 1/4 cups</td><td width="50%">-</td></tr>
<tr><td width="30%">Cocoa Powder</td><td width="20%">2/3 cup</td><td width="50%">I used Cadbury's</td></tr>
<tr><td width="30%">Sugar</td><td width="20%">1 1/4 cup</td><td width="50%">I measured the sugar and powdered</td></tr>
<tr><td width="30%">Baking Soda</td><td width="20%">1 tsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Salt</td><td width="20%">1/2 tsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Soy Milk</td><td width="20%">1/2 cup</td><td width="50%">Never substitute milk with water for this recipe. I did that once and the cookies did not hold well at all.</td></tr>
<tr><td width="30%">Refined Oil</td><td width="20%">2/3 cup</td><td width="50%">I used sunflower refined oil</td></tr>
<tr><td width="30%">Vanilla Extract/Essence</td><td width="20%">1 tsp</td><td width="50%">-</td></tr>
<tr><td width="30%">Flax Seed Meal/Powder</td><td width="20%">4 tsp</td><td width="50%">I got mine from US though a colleague. But flax seeds are available in grocery shops in Bangalore, which can be powdered</td></tr>
<tr><td width="30%">Choco chips</td><td width="20%">1/2 cup</td><td width="50%">Optional</td></tr>
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Walnuts<br />
1/2 cup<br />
Optional. If using, toast the walnut.<br />
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<tr><th align="left"><u>Procedure</u></th></tr>
<tr><th align="left"><span style="color: #cc0000;"><em><u>Please have a look at the side widget for more information on oven temperature.</u></em></span></th></tr>
<tr><td width="30%">1. Pre heat the oven to 170 degree Celsius. While the oven is pre heating, take maida, cocoa powder, baking soda and salt in a bowl.</td></tr>
<tr><td width="30%">2. Either sieve the ingredients or mix well using a spatula.</td></tr>
<tr><td width="30%">3. In another bow, mix sugar and oil.</td></tr>
<tr><td width="30%">4. Add flax seed meal and mix well.</td></tr>
<tr><td width="30%">5. Next, add soymilk and mix well.</td></tr>
<tr><td width="30%">6. Finally add the vanilla extract and mix thoroughly.</td></tr>
<tr><td width="30%">7. Add the dry ingredients mixture to the wet ingredients mixture in three batched and mix gently.</td></tr>
<tr><td width="30%">8. Add the choco chips and walnuts and mix gently again.</td></tr>
<tr><td width="30%">9. Take a lemon sized dough in the palm and flatten the dough.</td></tr>
<tr><td width="30%">10. Do the same for the rest of the dough and arrange them in a baking tray lined with parchment/butter paper.</td></tr>
<tr><td width="30%">11. Bake in the pre heated oven for 12 minutes at 170 degree Celsius.</td></tr>
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12. Remove the tray from the oven and allow it to cool for a minute.<br />
13. Remove the cookies from the tray carefully and store in a container. Close the container once the cookies are completely cooled.<br />
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Still not clear???? Scroll down for step wise pictures...<br />
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Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com0tag:blogger.com,1999:blog-6064540803785357653.post-49641523033339819762012-03-03T22:27:00.000+05:302012-09-21T22:38:41.936+05:30Vegetable fried rice<div dir="ltr" style="text-align: left;" trbidi="on">
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Vegetable fried rice is easy to make and healthy to eat. If the vegetables are cut the previous night, this dish can be made within half an hour on a busy week day morning and packed for lunch. I have been making this for such a long time, I don't remember the source of this recipe.<br />
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<u>Here is the recipe that serves <b>3 adults</b></u><br />
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<table border="1"><tbody>
<tr> <th>Ingredients</th> <th>Quantity</th> <th>Notes/Comments</th> </tr>
<tr> <td width="30%">Long grain/Basmati Rice</td> <td width="20%">1 cup</td> <td width="50%">Can use ordinary rice too. Add little less water than usual while cooking.</td> </tr>
<tr> <td width="30%">Vegetables</td> <td width="20%">around 2 cups</td> <td width="50%">1 medium size carrot, 1/4th of a small cabbage, capsicum/bell pepper, 1 bunch spring onion. Can use red and yellow bell peppers too. Can omit cabbage or use beans.</td> </tr>
<tr> <td width="30%">Soy sauce</td> <td width="20%">1/2 tbsp</td> <td width="50%">-</td> </tr>
<tr> <td width="30%">Vinegar</td> <td width="20%">1/2 tbsp</td> <td width="50%">Can use apple cider vinegar too</td> </tr>
<tr> <td width="30%">Chilli sauce</td> <td width="20%">1 tbsp</td> <td width="50%">Use as per the spice level. If chilli sauce is not available green chilli can be slit and used. If using green chilli add it while cooking the vegetables</td> </tr>
<tr> <td width="30%">Salt</td> <td width="20%">3/4 tbsp</td> <td width="50%">Adjust as per taste</td> </tr>
<tr> <td width="30%">Olive/Refined Oil</td> <td width="20%">1 1/2 tbsp</td> <td width="50%">-</td> </tr>
</tbody></table>
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<table border="0"><tbody>
<tr> <th align="left"><u>Procedure</u></th> </tr>
<tr> <td width="30%">1. Wash rice and soak in 1 cup water for 15 minutes.</td> </tr>
<tr> <td width="30%">2. Cut carrot, cabbage and capsicum length wise as thin as possible and spring onion to small pieces.</td> </tr>
<tr> <td width="30%">3. Drain water from rice, transfer it to the container that will be kept in pressure cooker. Add 1 1/2 cups water to rice.</td> </tr>
<tr> <td width="30%">4. Pressure cook rice for 2 whistles.</td> </tr>
<tr> <td width="30%">5. Transfer cooked rice to a wide vessel and allow it to cool completely.</td> </tr>
<tr> <td width="30%">6. Heat oil in a pan/kadai and add all the vegetable except spring onion. Allow it to cook in medium flame for 15 minutes. Stir every now and then. Can cover the pan with a lid.</td> </tr>
<tr> <td width="30%">7. Once vegetables are cooked(soft but still crunchy) add the spring onion and stir well.</td> </tr>
<tr> <td width="30%">8. Add soy sauce, vinegar, chilli sauce and salt and stir well in high flame for 3 minutes.</td> </tr>
<tr> <td width="30%">9. Keep flame in low and add the completely cooled rice(if not cooled, rice will stick to each other). Mix well and switch off the flame.</td> </tr>
<tr> <td width="30%">10. Vegetable fried rice is ready. Serve with tomato ketchup. It tastes great without any accompaniment too. </td> </tr>
</tbody></table>
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Still not clear???Scroll down for step wise pictures.<br />
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Stay tuned for the next post..Until then...take care.<br />
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Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com1tag:blogger.com,1999:blog-6064540803785357653.post-68589500634108750292012-03-02T23:56:00.000+05:302012-03-02T23:56:51.920+05:30Welcome to SoupsAndSights<div dir="ltr" style="text-align: left;" trbidi="on">Welcome to Soups and Sights. <br />
As the name implies this blog is about food and travel. Food mostly vegan and travel, well there are no boundaries. <br />
For any query, words of appreciation(:-)) or suggestions on improvement, you can either use the comments sections or email me at <a href="mailto:soupsandsights@gmail.com">soupsandsights@gmail.com</a>.<br />
Stay tuned for mouth watering recipes and adventurous travelogues.<br />
Till then..Take care.....</div>Priyahttp://www.blogger.com/profile/07152886419855826416noreply@blogger.com0