tag:blogger.com,1999:blog-29912397370910914432024-03-18T13:47:44.709+04:00Erica's Yummy FoodEasy simple recipes that are all about the flavour. As a mother of 3 small kids, most of my recipes are child friendly showcasing a wide range from different global cuisines. Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.comBlogger139125tag:blogger.com,1999:blog-2991239737091091443.post-13552477217531548802020-08-02T17:07:00.002+04:002020-08-02T17:07:29.045+04:00Date Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">This is a simple muffin recipe, that I've adapted by adding dates. The dates caramelise slightly when cooked, giving these muffins an extra boost of flavour and texture.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Date muffins</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Dates pair extremely well with lemons and oranges. In this case, I've used lemon zest, which imparts a beautiful flavour that makes this recipe unique.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Ingredients:</u></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 1/4 cups of plain flour, maida</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup of granulated sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tsps of baking powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 eggs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup of milk</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp of salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 tbsps of olive oil or melted butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of vanilla essence</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">lemon zest (the zest of one entire lemon)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup of dates</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Method:</u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat your oven to 200 degrees Celsius</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Since I used fresh dates from my tree, I softened the dates by putting them in a pan and adding 1 cup of water. Put the pan on the stove and let it cook for about 5 mins on a medium heat, just till the dates have softened. This process doesn't take very long (If your dates are store bought and already soft enough, you can avoid this process). Remove the softened dates and throw out the excess water. Then, chop them up into small pieces.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sift the flour, sugar, baking powder and salt in a bowl. In another bowl, beat the eggs, then add the butter or oil, milk, vanilla essence and lemon zest.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add the wet ingredients slowly into the flour bowl, folding the batter with a spoon as you go along. The batter needs to just be incorporated and not smooth. Fold in the dates.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Grease a muffin tin with butter or line it with muffin paper cups. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Spoon the batter about 3/4 way up the height of the muffin cup, leaving room to rise. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bake for 20-25 mins. Remove from the oven, once the muffins have risen and have a nice colour and are firm in the middle. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Leave to cook in the muffin tray for 5 mins, before removing and letting it cool completely on a wire rack.</span><br />
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Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com3Dubai - Dubai - United Arab Emirates25.2048493 55.27078280000000624.2844128 53.9798893 26.1252858 56.561676300000009tag:blogger.com,1999:blog-2991239737091091443.post-2732343380531684392020-08-02T17:07:00.001+04:002020-08-02T17:07:17.066+04:00Vegetable Pulao Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">This is a classic variation on the regular plain white rice and a sneaky way of getting your kids to eat veggies.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Note! this is not a fried rice. With a fried rice, you boil white rice first and then stir fry in the veggies and add to the rice. This rice is cooked along with the veggies. A one pot dish that saves you a lot of washing up too!. I have cooked this in my regular pressure cooker in exactly 10 minutes! A quick and easy recipe using store bought frozen veggies. I usually keep a packet handy in my freezer for exactly this!</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-oXnhTGcRNUk/VfkatajuuBI/AAAAAAAAClk/834q9wnWSPg/s1600/vegetable-pulao-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="vegetable pulao rice" border="0" src="http://4.bp.blogspot.com/-oXnhTGcRNUk/VfkatajuuBI/AAAAAAAAClk/834q9wnWSPg/s1600/vegetable-pulao-1.JPG" title="Vegetable pulao rice" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Pulao Rice</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Ingredients:</u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 cups of uncooked rice</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 tbsps of oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 medium onions chopped fine</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tomato chopped fine</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">9 1/2 cups of water</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cinnamon stick</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 whole cardammom pods</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4-5 whole cloves</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 mace (outer covering of the nutmeg)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 maggi stock cubes. (There are usually 2 in a small box)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup of frozen mixed vegetables </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp of turmeric powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of cumin seeds</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Method: </u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat oil in a pressure cooker. Add in the cumin seeds. When you start to smell their aroma, add the rest of the whole spices, i.e. the cinnamon stick, cardamom, cloves and mace. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add in the onions and saute till nice and golden. Add the chopped tomato next and the stock cubes. Saute till the cubes have melted and been absorbed into the onion tomato mixture. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add in the rice next, and the water. I usually add 1 1/2 cup water more than the doubled amount, so that the rice can fluff up nicely. Add in the frozen mixed vegetables. I usually throw them in straight from the freezer without defrosting. If you don't like mixed veggies, you can substitute it with just corn, or peas, whatever you fancy.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Give it a quick mix and then close the pressure cooker. Remove the whistle. This recipe does not require you to use the whistle of the pressure cooker. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Put the heat on the highest setting. Stay in the kitchen as you will need to monitor it from now on. When you start to see a steady stream of steam coming out from the vent (wait for those little bursts of steam to flow in a straight line), then lower and time for 10 mins. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">As soon as 10 mins are over, open the rice cooker and remove from the heat. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Note! These timings and water quantities are for cooking in a pressure cooker and may vary if you cook it in a regular casserole dish.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">You will find most of the spices have floated their way to the top. This makes it a lot easier to remove them at this stage so that the kids don't make a fuss later about biting into them. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Fluff up the rice with a fork and your rice is ready to eat. This recipe will stay nicely in the fridge too, for a couple of days. </span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-uoseLa_VgDk/VfkataSzQLI/AAAAAAAAClo/m-r7oSJ_hng/s1600/vegetable-pulao.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="vegetable pulao rice" border="0" src="http://1.bp.blogspot.com/-uoseLa_VgDk/VfkataSzQLI/AAAAAAAAClo/m-r7oSJ_hng/s1600/vegetable-pulao.JPG" title="vegetable pulao rice" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Pulao Rice</td></tr>
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Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com2Dubai - Dubai - United Arab Emirates25.2048493 55.27078280000000624.2844128 53.9798893 26.1252858 56.561676300000009tag:blogger.com,1999:blog-2991239737091091443.post-27557737823459679022020-08-02T17:07:00.000+04:002020-08-02T17:07:01.663+04:00Goan Spiced Pulled Beef Roast<div dir="ltr" style="text-align: left;" trbidi="on">
This recipe is basically a regular Goan Beef Roast. The only change I've made is taking it a step further and cooking it till it shreds. I wanted to achieve a "pulled pork" style texture, where it's easy, once shredded, to stuff into sandwiches for both adults and kids.<br />
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If you would like to have it as slices, just skip the shredding step and cut the roast into slices and serve.<br />
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As always, cooking it in the pressure cooker, makes the whole process not only faster, but also renders a nice softness to the beef.<br />
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Ingredients:<br />
1.2 kilos of beef<br />
2 tbsps ginger garlic paste<br />
3" stick of cinnamon<br />
12 cloves<br />
20 peppercorns<br />
1/4 tsp turmeric powder<br />
1 lime/lemon<br />
1 tsp cumin seeds<br />
salt as needed<br />
2cups of water<br />
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3-4 tbsps of oil<br />
1 tsp tamarind paste (i use store bought from Priya's)<br />
2 tsp sugar<br />
2 large onions finely chopped<br />
3 whole red dried Kashmiri chillies<br />
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Method:<br />
In a mixer, grind the cinnamon, cumin seeds, cloves, turmeric powder into a fine powder. Fork the beef all over so that the marinade seeps into it nicely, Marinate the beef with ginger garlic paste, salt and the spice mix and juice of 1 lime. Leave to marinate for a few hours.<br />
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In a pressure cooker, heat oil. Add the kashmiri chillies (break these into one inch pieces) and onions and fry till the onions get transluscent. Add the beef and any extra marinade into the cooker. Fry both sides of the beef, searing it, to lock the juices inside. Add the water, and cover the cooker. Turn the heat on high. When it whistles, lower and time for half an hour.<br />
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Once it's reached half an hour, open the cooker with a fork underneath the whistle and let out all the steam. Remove the lid. You will now need to put the open cooker, back on the heat to dry up all the liquid.<br />
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At this stage, if you wish to have it in slices, simply leave the piece of meat as is. If you want to achieve that "pulled texture", shred it in the cooker, as the liquid is drying up. This will also put more moisture back into the beef. To give it a final burst of flavour, I've added 2 tsps of sugar, and 1 tsp of tamarind paste. Do this mid way through the drying process and also check for salt.<br />
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Once the liqud has completely dried, transfer to a serving dish, and store in the fridge once cooled.<br />
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Ideal for stuffing in buns both adults as well as in your child's school lunch box.<br />
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Note: I prefer once stored in the fridge, to remove a little at a time from the prepared dish when needed, and reheat in the microwave, instead of heating the whole dish</div>
Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com0tag:blogger.com,1999:blog-2991239737091091443.post-31359870450668933842020-08-02T17:06:00.002+04:002020-08-02T17:06:43.285+04:00Baby eggplant with spices/Baingan masala<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">Eggplant is one of my favourite vegetables, and I love all things eggplant. But this recipe is one that I especially love. You need the small round baby eggplants for this recipe which are fairly easy to find in the supermarkets today.</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TX87o7Redi8/Ve8qLLIn5sI/AAAAAAAACgY/mM0K46PjNKM/s1600/baingan-masala.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="baby eggplant with spices, baingan masala" border="0" src="http://2.bp.blogspot.com/-TX87o7Redi8/Ve8qLLIn5sI/AAAAAAAACgY/mM0K46PjNKM/s1600/baingan-masala.JPG" title="baby eggplant with spices, baingan masala" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baingan Masala</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">500 gms of baby eggplants</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 large onions</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 green chillies roughly chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 heaped tsp of ginger garlic paste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tomatoes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 small tetra pack of tomato paste (135gms)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp of mustard seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">few curry leaves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp of kashmiri red chilli powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of coriander powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of cumin powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp of turmeric powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pinch of sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt to taste</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Method:</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Keep the stalk of the eggplant intact. Do not remove the green part on the top as this will hold the whole eggplant together. You can chop off a bit of the stalk if it is too long and leave just a bit near the eggplant.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Make 2 slits in the shape of a + at the bottom of each eggplant. This will help the eggplant to absorb some of the goodness of all those spices later. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Grind the onions to a paste in a mixer and reserve. In a casserole, heat oil. When hot, add the mustard seeds and curry leaves. Then add in the onion paste, green chillies and ginger garlic paste. Cook till the onions are transluscent. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In the same mixer, add in the tomatoes and blend to a puree. Add the blended tomatoes to the onions in the dish. Then add in the spice powders ie. chilly powder, coriander powder, cumin powder and turmeric powder. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Now add in the tomato paste and salt to taste. Add a pinch of sugar, to balance out the sourness from the tomatoes. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add in the eggplants and give it a good stir. Then cover with a lid and cook on low for 10 mins. Take a peak ever so often as you want the eggplants to be soft and cooked but not falling apart. They should hold their shape. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serve hot..</span></div>
Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com1Dubai - Dubai - United Arab Emirates25.2048493 55.27078280000000624.2844128 53.9798893 26.1252858 56.561676300000009tag:blogger.com,1999:blog-2991239737091091443.post-72573324200579040472020-08-02T17:06:00.001+04:002020-08-02T17:06:19.899+04:00Palak Paneer (Cottage cheese with Spinach)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">This is one of India's favourite vegetarian dishes. Paneer or cottage cheese as its also known, can be used fresh or frozen for this recipe. It is a simple quick version packed with a lot of flavour.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-e-qWhS9CrWw/VfkbVvU-DkI/AAAAAAAAClw/-EgqbcQUV7Y/s1600/Palak-paneer.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="palak paneer, cottage cheese with spinach" border="0" src="http://3.bp.blogspot.com/-e-qWhS9CrWw/VfkbVvU-DkI/AAAAAAAAClw/-EgqbcQUV7Y/s1600/Palak-paneer.JPG" title="palak paneer" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Palak Paneer</td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 packet 250 gms of frozen paneer cubes (I used Amul)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 bundles of spinach leaves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp of turmeric powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsps of coriander powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of cumin powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of garam masala</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsps of cream</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of kashmiri chilli powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 large onion chopped fine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 green chillies coarsely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2' piece of ginger chopped fine.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><u><b>Method:</b></u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Defrost the paneer by leaving it out on the counter for an hour or so.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Wash the spinach leaves carefully, and remove any thick stringy stems. Blanch in hot water for a minute. (Blanching means quickly immersing the spinach in a big pot of boiling hot water and then immediately removing).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Keep another bowl of cold water with a few ice cubes ready. Once the spinach has been in the boiling water for a minute, then add it into the cold water. This will help preserve the green colour of the paneer, and stop it from cooking any further.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Blitz it in a mixer or food processor till you get a puree. You can add a bit of water if the puree is too thick. Reserve and set aside.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Saute the onions in a casserole. When it turns transluscent, add the ginger and green chillies. Add your spice powders, i.e. the turmeric powder, coriander, cumin, garam and chilli powder. Add salt to taste.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add in the pureed spinach and cook for about 10 mins on a medium low heat. Add in the cream. You can add a little cream and some milk instead of all cream, if you would like to keep the calories on the dish low.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Gently add in the defrosted paneer cubes and give it a stir. Cook for a further 5 mins and once the paneer has softened turn off the heat. Check for seasoning and serve.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com2Dubai - Dubai - United Arab Emirates25.2048493 55.27078280000000624.2844128 53.9798893 26.1252858 56.561676300000009tag:blogger.com,1999:blog-2991239737091091443.post-52498666391667747052020-08-02T17:06:00.000+04:002020-08-02T17:06:08.014+04:00How to use a Pressure Cooker<div dir="ltr" style="text-align: left;" trbidi="on">
A lot of us find the concept of using a pressure cooker a bit daunting. We've heard about how it can shorten the cooking process and how it helps to tenderise the meat, but for those who have never used one, one always has that worry at the back of their heads whether they will do the wrong thing and blow up the whole kitchen!<br />
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My mom being a working mum, started using a pressure cooker very early in life. She perfected each and every timing to the tee. Watching her, I've also mastered the art of using one, and today will share my tips and tricks on how to get the best from your pressure cooker.<br />
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The first thing you need to do is go and buy a pressure cooker. There are so many companies making them today, its hard to choose. And now they've come out with fancy versions like the non stick variety, extra safety gadgets etc..<br />
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There are 2 main companies, at least in India, that specialise in pressure cookers. One is Hawkins and the other is Prestige. If you've grown up with one, you won't touch the other. It's almost like the Nikon vs Canon debate in cameras. Once you are comfortable using one brand, it's hard to move to another.<br />
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So of the two which do you choose, and more importantly, which do I use? Well, I'm a Hawkins girl. The main plus point Hawkins has going for itself, is the lid sits in a lock like position from the inside, where as Prestige has it's lid sitting on top. Now, reviewing it from a safety angle, I'd say Hawkins seems more safer as the lid can't ever pop out and blow in your face. I know Prestige has come back with extra safety valves now on their pressure cookers, but like I said earlier, I'm a Hawkins girl, and I see no faults from the beginning in their cookers.<br />
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My pressure cookers are now 5 to 10 years old. I love the aluminium ones. You can get them in all sizes to suit your cooking requirements. I cannot remember right now, whether there was any curing instructions to start off with your new cooker. So check the manual for that. What I'm giving you are tips to keep in mind when using one.<br />
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1. Always make sure the quantity of water used is never more than 3/4 of the height of the cooker. The whistle will otherwise keep letting off jets of water to combat this.<br />
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2. Once the lid is on, put the heat on its maximum setting, till the whistle blows off, then lower to the second lowest(for electric) or lowest setting(if using gas) and time. Please do not go by the number of whistles. Firstly, a good pressure cooker, once you lower the heat, should not whistle again. Counting by the number of whistles (which I'm not sure how that can happen unless you keep the heat high the whole time) can cause you to forget and then mess up the whole dish. Full heat - then lower and time!<br />
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3. Never put in a completely dry dish into the pressure cooker. There should be some moisture in the dish or else add 1/2 cup to a cup of water, depending on how long you want to cook the dish.<br />
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4. Recipes that have meat and potatoes for eg., Cook the meat in the gravy first, then once almost cooked, open and add the potatoes and cook again. The reason being that meat would take a lot longer to cook than potatoes, so if you add both in the beginning, your potatoes are going to turn out like mash.<br />
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5. When washing your pressure cooker after use, if you would like it to have a nice shine, once in a while, give it a scrub with some steel wool. You needn't do this step everytime. But, please remember to remove the whistle when washing so that the vent gets cleaned. When reusing the pressure cooker, once dry, blow into the whistle to make sure again that the vent is clear, before putting on the whistle.<br />
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6. Rice is another easy dish to prepare using the pressure cooker. The trick for using white rice, is to remove the whistle completely.<br />
For eg, if you are making a pulao, fry your whole spices, add your onions, tomatoes, veggies and your rice. Add the required quantity of water. Usually double the amount and a half glass more. Then cover (remember no whistle!) Put the heat on high as usual. After about 5 mins or so,you will see steam coming out from the vent. Wait for the steam to come out in an even line then lower and time for 10 mins. Open immediately after 10 mins and fluff your rice.<br />
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7. How do you open the pressure cooker. Well there are 3 ways to do this. Once is to completely let the dish cool, the steam dissipate and the lid should open easily (not good however if you want a dish precisely timed as this could overcook the dish), Two, is you run the sides of the dish under a running tap to cool down the steam and Third and my preferred way is to take a fork and slowly lift off the whistle resting the fork on the cooker, so it can slowly let go of the steam. Then open!<br />
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Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com0Dubai - Dubai - United Arab Emirates25.2048493 55.27078280000000624.2844128 53.9798893 26.1252858 56.561676300000009tag:blogger.com,1999:blog-2991239737091091443.post-57441268728590507362020-08-02T17:04:00.001+04:002020-08-02T17:04:27.006+04:00Chocolate chip cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">My girls love helping out in the kitchen. Who won't want to help out, when you get a chance to lick the bowl once everything is finished! Baking is a great way to spend quality time with the kids and also get them involved in learning how to cook.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">This one is Nigella's recipe, straight out of her book, Nigella's express. I made a little adjustment as I had regular brown sugar crystals not the powder form and I found the batter a bit too thick so I added a bit of oil to compensate.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Baking more often and with my kids is something I plan on doing more often so you may see a lot more recipes up on the blog. However to me baking is a science, so I don't plan to mess around too much with a recipe, just tweaking it slightly with a few additions here and there. So I will share ones that I have tried and tested and that in my opinion pass the test! Most of them won't be mine however, just ones I highly recommend you try and more importantly that are easy to make!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">These were so good, that the kids wanted to take them in to give their teachers, more so, so they could brag that they helped make them, I think..</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-8_6eyLQcHig/VidQIlnXZGI/AAAAAAAACtk/4u9iI1lTNJE/s1600/chocolate-chip-cookies-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chocolate chip cookies" border="0" src="http://3.bp.blogspot.com/-8_6eyLQcHig/VidQIlnXZGI/AAAAAAAACtk/4u9iI1lTNJE/s1600/chocolate-chip-cookies-2.JPG" title="chocolate chip cookies" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chocolate chip cookies</td></tr>
</tbody></table>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100gms butter brought to room temperature</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">150gms of powdered brown sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of vanilla essence</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 egg</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">150gms of flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">35gms of cocoa powder (cadbury's)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp of baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200gms of chocolate chips</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsps of oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gn-S-YewPWA/VidQIs777fI/AAAAAAAACto/flgS2zNzHnk/s1600/chocolate-chip-cookies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chocolate chip cookies" border="0" src="http://2.bp.blogspot.com/-gn-S-YewPWA/VidQIs777fI/AAAAAAAACto/flgS2zNzHnk/s1600/chocolate-chip-cookies.JPG" title="chocolate chip cookies" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate chip cookies</td></tr>
</tbody></table>
<b><u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Method:</span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 180 degrees Celsius. Use a hand mixer to cream the butter and sugar. Add the vanilla essence and egg.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In another bowl, mix the dry ingredients together, i.e the flour, cocoa powder, baking powder. Add gradually into the butter mixture. Once nicely incorporated, fold in by hand the chocolate chips.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Using a tablespoon, scoop out the dough and place on a flat baking sheet that has been lined with parchment paper. Leave space between the cookies as they will almost double in size.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bake for 12 minutes and remove from the oven. Let them sit for a few minutes on the tray and then move to a cooling wire rack. </span></div>
Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com0tag:blogger.com,1999:blog-2991239737091091443.post-1201229846618080812020-08-02T17:04:00.000+04:002020-08-02T17:04:06.727+04:00Tomato and Raisin Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">Who doesn't love a fried rice! This is an unusual take on the regular fried rice. One of my mom's many amazing dishes, we always looked forward to this one on a Sunday afternoon with some nice juicy kebabs.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="tomato and raisin fried rice" border="0" src="http://4.bp.blogspot.com/-vtqPYiGwEX4/VidR77MBgOI/AAAAAAAACuA/cGvSJLz40Uw/s1600/tomato-rice-1.JPG" style="margin-left: auto; margin-right: auto;" title="Tomato and raisin fried rice" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato and raisin fried rice</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"> Adding raisins to the rice, gives it a lovely texture and sweetness. I have added some precooked pepperoni, which you can substitute with sausages or bacon. Make sure you prefry the sausages if you add them. You can completely skip the whole sausages or meat if you would like it to be completely vegetarian.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">As with all kinds of fried rice, it is best to use a day old boiled rice which is cold from the fridge. Adding fresh cooked rice, can cause the grains to break while stir frying.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Another key step is to remove the skin from the tomatoes before adding, so that the tomatoes get absorbed well into the rice.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients: </span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cups of white rice, pre cooked the day before.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">handful of raisins</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3-4 large tomatoes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">handful of curry leaves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp of turmeric powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 small stock cube box (contains 2 cubes) or substitute with salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsps of maggi's hot and sweet sauce (optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2" piece of ready to eat pepperoni or substitute with bacon or sausages</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of mustard seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 large onions</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsps of ghee (optional for additional flavour)</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="tomato and raisin fried rice" border="0" src="http://3.bp.blogspot.com/-NaJKxH-ZRZs/VidR8DFv7TI/AAAAAAAACuI/6c9ZoWEUmjw/s1600/tomato-rice%2B%25282%2529.JPG" style="margin-left: auto; margin-right: auto;" title="Tomato and raisin fried rice" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato and raisin fried rice</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NaJKxH-ZRZs/VidR8DFv7TI/AAAAAAAACuI/6c9ZoWEUmjw/s1600/tomato-rice%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Method:</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Blanch the tomatoes by soaking them in hot water and then dunking the tomatoes in cold water to keep their colour. Do this by making a cross at the back of the tomato with the knife. Then putting the tomatoes in hot water. Keep for a few minutes till you start to see the skin peeling off.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Peel and chop the onions fine. In a wok, heat regular oil. Then add the 2 tsps of ghee if you would like to give it a little extra boost of flavour. Once hot, add the mustard seeds. When they splutter, add the curry leaves (wash and dry).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add the onions next and the fry till transluscent. Add the tomatoes. Once the tomatoes have softened, add the stock cube or salt, and the turmeric powder and the raisins.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">You can add the hot and sweet sauce or any favourite sweet chilli sauce next (This is totally optional and you can completely skip this step if you wish).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add the pepperoni or sausages next. Make sure if you are adding bacon or sausages, that you pre fry them first separately.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add the cooled cooked white rice last, giving it a few gentle stirs so that you don't break up any grains in the process.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serve hot with some nice kebabs. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="tomato and raisin fried rice" border="0" src="http://4.bp.blogspot.com/-sqwbJngvu1g/VidR73saV_I/AAAAAAAACuE/A_Qcd0O7ZTQ/s1600/tomato-rice-2.JPG" style="margin-left: auto; margin-right: auto;" title="Tomato and raisin fried rice" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato and raisin fried rice</td></tr>
</tbody></table>
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Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com0tag:blogger.com,1999:blog-2991239737091091443.post-79919768125109560022020-08-02T17:03:00.002+04:002020-08-02T17:03:39.086+04:00Rice Pulao Parathas<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">Love parathas, but looking to try out some new versions of it? Look no further. A friend of mine gave me this idea and it instantly got me hooked. My kids love parathas and chappatis, and they love the mince, potato or paneer stuffed ones. Though not too keen on the mooli (daikon) ones or any such strong flavoured ones.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I was looking to find alternative stuffings so when I heard about this recipe I knew I had to try it out. She made this with white cooked boiled rice and some left over dal but mentioned that you could use leftover khichdi (pulao, or vegetable rice) as well.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I happened to have some pulao rice sitting in the fridge (which I also added a bit of the orange masoor dal to, when making) and since the kids had already eaten the pulao the day before, I thought it would make an interesting change for them.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I made roughly around 20 or so of them, and was hoping to have a few left over to put in their lunchbox, but there wasn't a crumb left! All gone! Vanished! Into their little tummies.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">So here's the recipe. My advise would be to add ingredients slowly as you may need a little more or a little less, depending on how moist or soft your rice is, and how much quantity you have leftover.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="Theplas, Parathas, dal parathas." border="0" src="http://1.bp.blogspot.com/-Fc35fp-m5Z8/VhC3E3mVITI/AAAAAAAACoY/0nsrgP8K8gE/s1600/theplas.JPG" style="margin-left: auto; margin-right: auto;" title="Rice Pulao Parathas" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice Pulao Parathas</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Fc35fp-m5Z8/VhC3E3mVITI/AAAAAAAACoY/0nsrgP8K8gE/s1600/theplas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5 cups of cooked pulao rice (you could use khichdi, or just dal mixed with rice)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp of salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cups of wheat flour and some more for dusting.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 -4 tbsps of water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 tbsps of ghee and some more for frying.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Method:</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Warm the left over rice, so that it's easier to mash. Mash it nicely and add the salt and ghee. Add the flour slowly to the mixture and see how it binds together. You can add more or less than what I specified. Add the tbsps of water as and when you need it to help in the binding process. Form a big ball of dough, similar in texture to a regular chappati dough.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Form smaller dough balls and keep ready for rolling. Cover with a tea towel so they don't dry out.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Keep your rolling pin and board ready and your frying pan heated on a medium heat. Keep a small quarter plate of flour for dusting. I also used some ghee for frying. You could use oil instead if you would like it to be more healthier.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Dust one small ball in some flour and then roll the ball into a nice round shape. Put on the frying pan and add just a little ghee to help it get that nice paratha like texture. Keep doing the same for all the balls. Once the parathas are made, store in a foodwarmer container lined with cloth, to absorb any moisture.</span></div>
Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com1Dubai - Dubai - United Arab Emirates25.2048493 55.27078280000000624.2844128 53.9798893 26.1252858 56.561676300000009tag:blogger.com,1999:blog-2991239737091091443.post-47542389105905680602020-08-02T17:03:00.001+04:002020-08-02T17:03:23.132+04:00Indian Stir Fried Cauliflower Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">Cauliflower rice seems to be the new thing at the moment. A fabulous way to avoid eating rice and believe you me, you won't even notice the difference. I thought I would give it a shot and see what the fuss was all about. I made this recipe in a similar style to the way I make my tomato rice, but you could treat it like you would any fried rice, whether you want to keep it simple or in an asian style with egg and spring onions or like I did, in an Indian way. I have seen some just made with cilantro and lime and sounds great with a fillet of fish or a piece of steak! Go ahead and experiment!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I used a medium large cauliflower head and if you plan to eat it in a similar portion as rice, it would suffice for max 2 to 3 people. I grated the cauliflower in the food processor or you could chop it really fine with a knife to achieve that rice like texture. </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-MfdcPCkkwo8/VrBTm-8VHtI/AAAAAAAAC1c/wlx1w3gPQ80/s1600/Indian-stirfried-cauliflower-rice.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img alt="Indian Stir Fried Cauliflower Rice" border="0" src="http://2.bp.blogspot.com/-MfdcPCkkwo8/VrBTm-8VHtI/AAAAAAAAC1c/wlx1w3gPQ80/s1600/Indian-stirfried-cauliflower-rice.JPG" title="Indian Stir Fried Caulilflower Rice" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Indian Stir fried Cauliflower Rice</span></td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 medium large cauliflower</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 small onions</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tomatoes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp of mustard seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of coriander powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of cumin powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp of turmeric powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 Maggi vegetable stock cubes (there are 2 cubes in one small box) or use salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">few fresh curry leaves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">handful of raisins</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">fresh chopped coriander leaves to garnish</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">squeeze of lemon</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oypSh0nphfQ/VrBTnNajoLI/AAAAAAAAC1s/MpfEKNikpzY/s1600/Indian-stirfried-cauliflower-rice-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img alt="Indian Stir Fried Cauliflower Rice" border="0" src="http://3.bp.blogspot.com/-oypSh0nphfQ/VrBTnNajoLI/AAAAAAAAC1s/MpfEKNikpzY/s1600/Indian-stirfried-cauliflower-rice-1.JPG" title="Indian Stir fried Cauliflower Rice" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Indian Stir Fried Cauliflower Rice</span></td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Method:</span></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Wash the cauliflower. Break into smaller florets and grate in a food processor until it resembles something that looks like coarse breadcrumbs. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Keep all the ingredients prepped for your fried rice. Chop your onions and tomatoes and set aside. In a large wok, heat oil. Add in the mustard seeds. Once you hear them start to pop, add in your curry leaves. Be careful though, as it will splutter. Add in your chopped onions. Saute till translucent. Then add the tomatoes and the stock cube or salt. Saute well, then add your spice powders, i.e. coriander, cumin and turmeric powder. Once nicely incorporated into the onion and tomato mixture, add in your raisins. </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Next add in the grated cauliflower. Give it a good stir so that the masala is well mixed into the cauliflower. Cover and cook on a medium low heat for about 10 minutes.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">NOTE: No additional water is required in the cooking process, as we have already used tomatoes when cooking this dish. The steam from covering the dish while cooking will also help soften the cauliflower.</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-T9fJ_rbIATM/VrBTnOdYpMI/AAAAAAAAC1k/dt35XVDCOVM/s1600/Indian-stiryfried-cauliflower-rice-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img alt="Indian Stir Fried Cauliflower Rice" border="0" src="http://2.bp.blogspot.com/-T9fJ_rbIATM/VrBTnOdYpMI/AAAAAAAAC1k/dt35XVDCOVM/s1600/Indian-stiryfried-cauliflower-rice-2.JPG" title="Indian stir fried cauliflower rice" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Indian Stir Fried Cauliflower Rice</span></td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Once the cauliflower rice is ready, add in the chopped coriander leaves and a squeeze of lemon to freshen it all up, then transfer to a serving dish and serve hot with some nice kebabs on the side.</span></span></div>
Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com0Dubai - Dubai - United Arab Emirates25.2048493 55.27078280000000624.2844283 53.9798893 26.1252703 56.561676300000009tag:blogger.com,1999:blog-2991239737091091443.post-11026926552320067472020-08-02T17:03:00.000+04:002020-08-02T17:03:01.747+04:00Goan Pork Vindalho<div dir="ltr" style="text-align: left;" trbidi="on">
This is a classic Goan dish that is always served at special occasions. <br />
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You do not require any oil in this cooking process as the oil from the pork will naturally come out. It is a very simple dish actually to make, as all it requires is marinating the meat, which must be done at least overnight for the flavours to fully absorb in the meat, and then cooking it later. <br />
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Key things to get the best flavor out of this dish are like I mentioned earlier, leaving it to marinate overnight, and once it's cooked, leaving it to sit for at 2-3 days before you actually eat it. This will help the vinegar to soften in flavor and create a depth of flavor to this dish. <br />
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It is best enjoyed with Goan Sannas, or with some pav bread.<br />
<br />
I have as always, shortened the whole cooking time, by using a pressure cooker still keeping all the goodness and flavor in check, and giving you the most tender meat you can imagine.<br />
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To get the right balance of flavor, you must use a mix of lean meat and pork belly fat. you can do it in a 50-50 ratio of a 75-25 ratio. But doing this recipe with just lean meat will not give you the same results. It needs the fat to get that right balance. So if you are weight watching, save this recipe for a time when you aren't counting those calories.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Z0dmC0hIfnw/WH8k7HwuhyI/AAAAAAAADOI/Tb--gk2XNuUR50thF0RKZZ8UxwxC6YLPgCLcB/s1600/pork-vindhalho-3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pork vindalho" border="0" height="640" src="https://1.bp.blogspot.com/-Z0dmC0hIfnw/WH8k7HwuhyI/AAAAAAAADOI/Tb--gk2XNuUR50thF0RKZZ8UxwxC6YLPgCLcB/s640/pork-vindhalho-3.JPG" title="Pork vindalho" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Vindalho</td></tr>
</tbody></table>
<br />
Ingredients:<br />
1 kilo pork <br />
2 medium onions<br />
15 Kashmiri dry red chillies<br />
2" piece of ginger<br />
12 garlic cloves<br />
8 cloves<br />
10 peppercorns<br />
2" piece of cinnamon<br />
1 cup of vinegar<br />
1 tsp of cumin seeds<br />
1 1/2 tsp of sugar<br />
1 tsp of chilly powder or 2 fresh green chillies<br />
1 1/2 cups of water<br />
salt to taste<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-EmKoFe8G0jM/WH8kbACLrMI/AAAAAAAADOE/MX7tQqVoKGU1jFdVa4xiwRH7B2r8lgxqQCEw/s1600/pork-vindhalho-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pork Vindalho" border="0" height="424" src="https://3.bp.blogspot.com/-EmKoFe8G0jM/WH8kbACLrMI/AAAAAAAADOE/MX7tQqVoKGU1jFdVa4xiwRH7B2r8lgxqQCEw/s640/pork-vindhalho-1.JPG" title="Pork Vindalho" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Vindalho</td></tr>
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Method:<br />
Grind the Kashmiri chillies to a powder first. Add in the cumin seeds, cinnamon, ginger, garlic, peppercorns and cloves. Grind again. Add in the onions roughly chopped and turmeric powder, next into the mixer. Grind. Lastly add the vinegar into the grinder. This time you should get a nice paste. <br />
<br />
Salt the pork cubes and add in the spice paste. Clingwrap and let it sit overnight. <br />
<br />
The next day, add the marinated pork into the pressure cooker. Put the heat on and let it cook, till the gravy gets a bit hot. Add in the sugar, and the water and cover the cooker. Put the heat on full and let it whistle. Lower and time for 25-30 minutes. Open the lid carefully with a fork and check for flavor. I wanted it a bit more spicier so I added 1 tsp of chilly powder at this stage. You could also add in a few green chillies instead. Cook this time, without the lid for a few minutes, When you see the oil separating from the curry, you know it's ready to go. Turn off the heat and transfer to a glass dish. <br />
<br />
Remember to keep this in the fridge for at least 2-3 days to get the full flavour. Serve hot with sannas for pav bread. <br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-D25SKaiiTfY/WH8kXmgaGHI/AAAAAAAADOA/Va6qEWQnHeg2V3-vl76YozlFjRY090-FwCEw/s1600/pork-vindalho.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pork Vindalho" border="0" height="424" src="https://2.bp.blogspot.com/-D25SKaiiTfY/WH8kXmgaGHI/AAAAAAAADOA/Va6qEWQnHeg2V3-vl76YozlFjRY090-FwCEw/s640/pork-vindalho.JPG" title="Pork Vindalho" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Vindalho</td></tr>
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Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com0tag:blogger.com,1999:blog-2991239737091091443.post-15746633698313528042020-08-02T17:02:00.000+04:002020-08-02T17:02:30.504+04:00Goan Meatball Coconut Curry<div dir="ltr" style="text-align: left;" trbidi="on">
This had to be one of my favourite recipes growing up. Which kid doesn't like meatballs?!!<br />
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This recipe is a quick and easy version, that is made in the pressure cooker and doesn't require you to fry the meatballs before. My mom tried several techniques when it came to the meatballs. She used to squeeze out all the water from the mince, before adding any spices to it. Another friend of hers suggested she use only fresh mince, to help keep the shape of the meatballs. The latter made no difference at all to the shape, and squeezing out all the juice from the meatballs just made them dry. <br />
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I haven't used any egg to help bind the meatballs either. I don't think it requires it. Even after pressure cooking, they still held their shape just fine. You can make the meatballs earlier in the morning and then just make the curry fresh, so this recipe is one that you can split, if you are in a rush. I've added potatoes to this recipe, to give it a little extra something, but you can avoid that if you just want to keep it plain. <br />
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There are a few steps to this recipe, but mainly because it is cooked in the pressure cooker. To give you a brief summary, the meatballs are cooked in the cooker, then later the potatoes are added and cooked again in the cooker, then we do away with the lid of the cooker, and just add in the coconut milk and curry leaves. <br />
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The spice level of this curry is absolutely perfect for adults, but if you wish to give them to younger kids, I would omit the fresh green chillies, that I added in the curry. My older one was able to handle the spice, but not so with the little ones. <br />
<br />
Ingredients to form the balls:-<br />
1 kilo beef mince<br />
1 tbsp ginger garlic paste<br />
handful of fresh coriander leaves chopped fine<br />
1/2 tsp of cumin powder<br />
3/4 tsp of coriander powder<br />
2 tbsps of vinegar<br />
salt to taste<br />
<br />
Ingredients to be ground for the curry:-<br />
8 dry red Kashmiri chillies<br />
1/2 tsp cumin seeds<br />
1/2 tsp coriander seeds<br />
5 peppercorns<br />
5 cloves<br />
5 cloves of garlic<br />
1/4 tsp of turmeric powder<br />
1" stick of cinnamon<br />
1 cup of water<br />
<br />
Other ingredients:-<br />
2 green chillies cut into 3 pieces<br />
1 large onion<br />
1 large tomato<br />
salt to taste<br />
2 cups of water<br />
1 large potato, or 2 medium ones (optional), peeled and cut in fairly big pieces<br />
6 tbsps of coconut powder reconstituted with 1 cup of water<br />
6-8 curry leaves<br />
<br />
Method:-<br />
Start by making the meatballs. Simply add all the spice powders, cumin powder and coriander powder and salt to taste. Add the vinegar, ginger garlic paste and fresh coriander leaves. Form into balls. Clingwrap and set aside in the fridge.<br />
<br />
To make the curry, you need to grind a few ingredients first.<br />
In the mixer, add the red chillies, cumin seeds, coriander seeds, peppercorns, cloves, ginger, garlic , turmeric powder and cinnamon. You will need to add around a cup of water to get a nice thick paste.<br />
<br />
In a large pressure cooker, heat your oil. Then fry the onions till golden. Add the tomatoes and green chillies. Add in the spice paste. Cook for a few minutes then add in 2 cups of water and salt to taste. let the curry get nice and hot, then add in your meatballs. Make sure they are all covered nicely in the gravy, but do not fidget with them too much. A quick shake of the pressure cooker will do. Cover and put the heat on high. When it whistles, lower and time for 10 minutes. <br />
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After 20 minutes is over, use a fork to let out the steam, then open the cooker. In the meanwhile, peel and cut the potatoes. Do not dice them too small or they will disintergrate. Wash your curry leaves and pat dry. Prepare your coconut milk by adding around a cup of water to reconstitute it. <br />
<br />
Ok back to the recipe, Add the potatoes, give it a little shake to make sure the curry covers the potatoes, then close the cooker and put the heat back on. As soon as it whistles, turn the heat off, and open the lid of the cooker with a fork. If you delay at this point, the potatoes can overcook. Once you've opened the cooker, put the heat back on, add in your coconut milk and your curry leaves. Let it get to just about boiling point (do not over boil your coconut milk as it could cause it to curdle). Turn off the heat and serve with cooked white rice. Enjoy!<br />
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NOTE: I add the potatoes after the meatballs have been cooked, as the potatoes do not require as much time as the meatballs. The coconut milk is also added later so that it won't split. And finally, I like to add the curry leaves along with the coconut milk, as I found it helps gives the curry a fresh burst of flavor when added right at the end. I do the same with my coconut meat curry too. </div>
Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com0tag:blogger.com,1999:blog-2991239737091091443.post-45910331814786325032017-02-13T12:17:00.003+04:002017-02-13T12:50:34.343+04:00Goan Red Pumpkin Vegetable with Coconut<div dir="ltr" style="text-align: left;" trbidi="on">
Pumpkin is an amazingly sweet vegetable once cooked. The hardest part about this dish is probably peeling the skin. It doesn't take long to prepare and is a nice addition to the table. Even though this dish is Goan, it would go nicely with a roast dinner as well, just because it isn't spicy at all. <br />
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You do not need to add any water while cooking as the pumpkin will naturally release it's own water and cook in its own steam. <br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-Lm0cgwGiwwo/WKFkgLb8ZKI/AAAAAAAADUU/Ujx4Z6vACnUeTZABf8YNTM1yiiX7BYqegCLcB/s1600/goan-red-pumpkin-vegetable-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Goan Red Pumpkin Vegetable" border="0" height="640" src="https://4.bp.blogspot.com/-Lm0cgwGiwwo/WKFkgLb8ZKI/AAAAAAAADUU/Ujx4Z6vACnUeTZABf8YNTM1yiiX7BYqegCLcB/s640/goan-red-pumpkin-vegetable-2.jpg" title="Goan Red Pumpkin Vegetable" width="412" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goan Red Pumpkin Vegetable</td></tr>
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Ingredients:<br />
900gms red pumpkin<br />
2 medium to large onions finely chopped<br />
2 dry red Kashmiri chillies<br />
salt to taste<br />
5 tsps. of dessicated coconut<br />
oil<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-4UnLV3yg4B8/WKFktWXv6VI/AAAAAAAADUg/8Lx32LdYrl0d6kLiRbeakTJw4JSchWXzgCEw/s1600/goan-red-pumpkin-vegetable-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Goan Red Pumpkin Vegetable" border="0" height="424" src="https://1.bp.blogspot.com/-4UnLV3yg4B8/WKFktWXv6VI/AAAAAAAADUg/8Lx32LdYrl0d6kLiRbeakTJw4JSchWXzgCEw/s640/goan-red-pumpkin-vegetable-1.JPG" title="Goan Red Pumpkin Vegetable" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goan Red Pumpkin Vegetable</td></tr>
</tbody></table>
<br />
Method:<br />
Remove the seeds from the centre of the pumpkin. Peel the pumpkin skin off with a sharp knife and cut into 1" cubes. <br />
<br />
Put a large cooking pot on the heat. Add some oil. If you have coconut oil, it would lend a better taste to the dish. Fry the onions in the oil till translucent. Add the dry red chilly and some salt to taste. Add in the pumpkin pieces and cover and cook till almost done. <br />
<br />
Lastly add in the dessicated coconut. You could use fresh coconut as well, but I always have dessicated coconut on hand in my pantry so it's a quicker alternative if you don't have the fresh one.<br />
<br />
Once you've added the coconut, cook for another 5 mins so that the coconut absorbs all the flavours of the pumpkin and then serve. <br />
<br />
If you do like to have this dish more spicier, then add a few more red chillies. Overall it should be a mild sweetish dish with a hint of chilly coming out in the background.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-z1T2u5wDI2M/WKFkm83S3VI/AAAAAAAADUg/laSVPimJWmE8XafLQwF1gXC8cs_WTRdogCEw/s1600/goan-red-pumpkin-vegetable.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Goan Red Pumpkin Vegetable" border="0" height="640" src="https://3.bp.blogspot.com/-z1T2u5wDI2M/WKFkm83S3VI/AAAAAAAADUg/laSVPimJWmE8XafLQwF1gXC8cs_WTRdogCEw/s640/goan-red-pumpkin-vegetable.jpg" title="Goan Red Pumpkin Vegetable" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goan Red Pumpkin Vegetable</td></tr>
</tbody></table>
#ericasyummyfood #goan #redpumpkin #goanfood </div>
Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com0tag:blogger.com,1999:blog-2991239737091091443.post-8655674812870693012017-01-30T09:35:00.003+04:002017-01-30T09:41:00.948+04:00Nepali Sesame Seed Chutney for Momos<div dir="ltr" style="text-align: left;" trbidi="on">
Momos is the Nepali version of the Chinese dim sum. The Nepalese make their momo filling slightly differently to the Chinese, using a bit of butter in the filling, along with some turmeric powder cooked in butter or ghee. The rest of the ingredients are more or less the same.<br />
<br />
This sesame seed chutney is one of the typical chutneys served in Nepal along with their momos. I fell in love with its unique taste and it's one of those chutneys that can easily be used elsewhere as a dip too, maybe for some carrot sticks or as a dip for kebabs etc. It's roasted nutty flavour will have you hooked once you taste it too.<br />
<br />
I have used a green chilly in this recipe as the only dry red chillies I have are the Kashmiri ones, which are known for their colour not spice. I wouldn't recommend using the Kashmiri one as it will alter the colour of the chutney. The Nepalese however use a spicier dried red chilly instead. You can completely omit the chilly if you want this chutney to be child friendly.<br />
<br />
The chutney tastes best, served cold with the hot momos. So keep it in the fridge once made.<br />
<br />
Ingredients:<br />
<br />
1/2 cup dry roasted sesame seeds<br />
1 clove of garlic (I used a bigger sized one)<br />
salt to taste<br />
small sprig of fresh coriander leaves<br />
1 deseeded green chilly<br />
1 medium tomato<br />
1/4 cup water<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-qwSg1urjtHA/WI7QPkIEyjI/AAAAAAAADQQ/vHzaQXdkqX481637_LWoYRskSmww0OlHwCLcB/s1600/nepali-momo%2B-sesame-chutney.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Nepali Sesame Seed Chutney for Momos" border="0" height="640" src="https://3.bp.blogspot.com/-qwSg1urjtHA/WI7QPkIEyjI/AAAAAAAADQQ/vHzaQXdkqX481637_LWoYRskSmww0OlHwCLcB/s640/nepali-momo%2B-sesame-chutney.jpg" title="Nepali Sesame Seed Chutney for Momos" width="430" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nepali Sesame Seed Chutney for Momos</td></tr>
</tbody></table>
<br />
Method:<br />
<br />
Roast the sesame seeds on a pan on low heat till they turn a nice golden brown colour and they give off that lovely nutty smell. Reserve and keep.<br />
<br />
In a mixer, add in the sesame seeds, garlic, coriander leaves and green chilly. Grind to a paste. Then add in the tomato and grind again. <br />
<br />
Add the water last. This paste is not too thick or too watery either. Somewhere in between. <br />
<br />
This chutney can easily be stored for a few days in the fridge. Served best cold. <br />
<br />
Try it out! I'm already thinking of multiple ways in which I can use this amazing chutney!<br />
<br />
<br />
<br /></div>
Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com1tag:blogger.com,1999:blog-2991239737091091443.post-19173091816448624902017-01-23T13:32:00.000+04:002017-01-31T10:24:56.264+04:00Gajar (Carrot) Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
This famous Indian dessert is made by cooking grated carrots in milk and reducing that mixture down till all that's left is the grated carrots. This is not one for those who are calorie counting, as it's cooked with ghee and sugar too.<br />
<br />
You can also do a cheat's version of this dessert, by using condensed milk to shorten the cooking time. In this case, I would suggest you use just a little milk, say half a cup or about to cook the carrots before adding the condensed milk. <br />
<br />
I have tried to make a slightlier healthy version of this dish (if that's even possible with carrot halwa!), by using lesser sugar and a lot less ghee. Makes me feel a little less guilty later on!<br />
<br />
A note to keep in mind is to make sure the carrots are cooked properly. You do not want that raw taste of the carrots coming through. Cook it the first time with the milk and the slow frying at the end should finish it off nicely.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-h3-d1l4EJK0/WIXMYyBgtYI/AAAAAAAADO0/GZn4ZQy6xyY-ZG4N1ukRRWLCjdIpFO7TgCLcB/s1600/carrot-halwa-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Carrot Halwa" border="0" height="640" src="https://4.bp.blogspot.com/-h3-d1l4EJK0/WIXMYyBgtYI/AAAAAAAADO0/GZn4ZQy6xyY-ZG4N1ukRRWLCjdIpFO7TgCLcB/s640/carrot-halwa-1.JPG" title="Carrot Halwa" width="482" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gajar (Carrot) Halwa</td></tr>
</tbody></table>
Ingredients:<br />
9 medium sized carrots<br />
5 tsps of ghee (good quality cow's ghee for the best flavour)<br />
2 cups of full cream milk<br />
10 cardamom pods (remove the inside black seeds and crush them to a powder in a pestle and mortar) or alternatively use a pinch of cardamom powder<br />
1/3 cup each of raisins and cashews<br />
1 cup of sugar<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-EXcQkirUQaE/WIXMZU2jFCI/AAAAAAAADO4/WWpjHhPPnJYIwFDNkcQIYirz7q3Tc5fHgCLcB/s1600/carrot-halwa.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Carrot Halwa" border="0" height="640" src="https://3.bp.blogspot.com/-EXcQkirUQaE/WIXMZU2jFCI/AAAAAAAADO4/WWpjHhPPnJYIwFDNkcQIYirz7q3Tc5fHgCLcB/s640/carrot-halwa.JPG" title="Carrot Halwa" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gajar (Carrot) Halwa</td></tr>
</tbody></table>
<br />
Method:<br />
First grate the carrots after peeling off the skin. Put a big non stick pan on the heat. Put 5 tsps of ghee in the pan. Fry the grated carrots till softened. Then add in the milk, sugar and the cardamom powder. Keep the heat on a medium, making sure you are constantly stirring the mixture so that it doesn't burn. <br />
<br />
Keep stirring till the milk is almost evaporated. For a richer flavour, fry the cashews and raisins separately in a tsp of ghee before hand and then add that to the carrot halwa. <br />
<br />
Once you've added the raisins and cashews, fry the mixture slowly on a low heat, taste for sugar (I have used a little less in this recipe) and once the oil starts releasing from the carrots you know that the carrot halwa is ready.<br />
<br />
It tastes best served warm with cold ice cream.<br />
<br /></div>
Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com1tag:blogger.com,1999:blog-2991239737091091443.post-24688773510839522932017-01-17T12:22:00.001+04:002017-01-17T12:25:02.529+04:00Goan Red Coconut Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
This was one recipe that was handed to me just by word of mouth. I had heard so much about it, but somehow my mom never made it at home. This was made back in the good old days in my grandfather's time. <br />
<br />
My grand Aunt used to make this chutney. Mom remembered having it and how it was made, but unfortunately didn't have any exact measurements to give me. She remembered that it was a cooked chutney, very unlike the green version. They used to carry it with them on their train holidays up north so maybe it was cooked so as to last for a longer period of time. <br />
<br />
This is my version, going based on what she told me, with a few adjustments of my own.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/--OPeFvegslE/WH3Qs6IPxRI/AAAAAAAADNc/aV5oRFCHV5c3s1HdtGkZUPxA5BUKMspBACLcB/s1600/red-coconut-chutney.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Goan red coconut chutney" border="0" height="640" src="https://4.bp.blogspot.com/--OPeFvegslE/WH3Qs6IPxRI/AAAAAAAADNc/aV5oRFCHV5c3s1HdtGkZUPxA5BUKMspBACLcB/s640/red-coconut-chutney.jpg" title="Goan red coconut chutney" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goan red coconut chutney</td></tr>
</tbody></table>
<br />
Ingredients:<br />
1 freshly grated coconut<br />
6-7 Kashmiri dry red chillies<br />
1 " piece of ginger<br />
5-6 cloves of garlic<br />
salt to taste<br />
1/2 tsp of sugar<br />
1 tsp of tamarind paste (I use a ready Priya's one)<br />
1 1/2 tsp of cumin seeds<br />
1 1/2 tsp of coriander seeds<br />
pinch of turmeric powder<br />
1 tbsp. of coconut oil<br />
water as required<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-E3WRus1Sgt8/WH3QxrwK4DI/AAAAAAAADNg/5n4QK_VovGkSrD_BvxmORvOsoAnH-l1iwCLcB/s1600/red-coconut-chutney-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Goan red coconut chutney" border="0" height="640" src="https://1.bp.blogspot.com/-E3WRus1Sgt8/WH3QxrwK4DI/AAAAAAAADNg/5n4QK_VovGkSrD_BvxmORvOsoAnH-l1iwCLcB/s640/red-coconut-chutney-1.jpg" title="Goan red coconut chutney" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goan red coconut chutney</td></tr>
</tbody></table>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://1.bp.blogspot.com/-E3WRus1Sgt8/WH3QxrwK4DI/AAAAAAAADNg/5n4QK_VovGkSrD_BvxmORvOsoAnH-l1iwCLcB/s1600/red-coconut-chutney-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://1.bp.blogspot.com/-E3WRus1Sgt8/WH3QxrwK4DI/AAAAAAAADNg/5n4QK_VovGkSrD_BvxmORvOsoAnH-l1iwCLcB/s1600/red-coconut-chutney-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
Method:<br />
In a mixer, grind the red chillies, the ginger, garlic, cumin and coriander seeds, adding a bit of water as needed to get a fine paste. Add in the sugar, salt, turmeric powder and tamarind paste. Make sure the first paste is nice and thin and smooth before you add the coconut. Add the grated coconut next.<br />
<br />
Grind the coconut paste till you get a beautiful red thick paste. Check for seasoning.<br />
<br />
In a small pan, add a tablespoon of coconut oil. Put the heat on medium low. When the oil is warm, add in the coconut paste and slowly add a little water at a time, till you achieve a thick gravy like consistency. Cook it for about 5 minutes and your chutney is ready to serve. <br />
<br />
Cooking this chutney matures its flavour and complexity giving it a wonderful taste. Store in the fridge in a glass container.<br />
<br />
<br />
<a href="https://1.bp.blogspot.com/-E3WRus1Sgt8/WH3QxrwK4DI/AAAAAAAADNg/5n4QK_VovGkSrD_BvxmORvOsoAnH-l1iwCLcB/s1600/red-coconut-chutney-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://1.bp.blogspot.com/-E3WRus1Sgt8/WH3QxrwK4DI/AAAAAAAADNg/5n4QK_VovGkSrD_BvxmORvOsoAnH-l1iwCLcB/s1600/red-coconut-chutney-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com1tag:blogger.com,1999:blog-2991239737091091443.post-76704354463713715412016-01-12T12:20:00.000+04:002016-02-08T17:08:45.846+04:00Homemade Ginger Garlic Paste<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "georgia" , "times new roman" , serif;">Ginger garlic paste is the base ingredient for almost any Indian food. Whether you are making a curry or a vegetable, it always comes in handy. And there's nothing better than the homemade stuff right? </span><br />
<br />
T<span style="font-family: "georgia" , "times new roman" , serif;">he more involved I seem to get with food and cooking, the more I value the whole concept of trying to make as much as possible at home without having to buy store bought products. In today's world, where we are never really sure what goes into anything we eat, its best to try and make as much as you can at home. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I know most of us are really short on time, so make larger quantities that can stay for a while, instead of small bottles where you find yourself having to make a new fresh batch every week. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Yo3c8aCvOu8/Vh3xBO2sh5I/AAAAAAAACsw/7vHVJ4Zk2IE/s1600/ginger-garlic-paste-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="ginger garlic paste" border="0" src="https://3.bp.blogspot.com/-Yo3c8aCvOu8/Vh3xBO2sh5I/AAAAAAAACsw/7vHVJ4Zk2IE/s1600/ginger-garlic-paste-2.JPG" title="ginger garlic paste" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ginger Garlic Paste</td></tr>
</tbody></table>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">The basic principal of this recipe is to use equal quantities of ginger and garlic. Some recipes call for water, but I don't see the need for it, as water will naturally come out from the ginger and garlic. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I recommend grinding the ginger first, and pre cutting it in smaller pieces before you throw it into the mixer. If you are dealing with larger quantities like I did in this recipe, I grind the ginger first and remove, and then grind the garlic, just to make sure there are no chunks of either in the paste. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Turmeric is a natural preserving agent. So add a little to help keep it for longer. For my quantity I found that 1/4 tsp was more than enough. You want a very slight yellow tinge to your ginger garlic paste. Don't over do the turmeric. The way I looked at it, is, you don't want it to change the colour of a dish that you might be preparing later, so keeping that in mind too, just add a little.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TuBst76JWyQ/Vh3xBU_rsII/AAAAAAAACss/3ijcw6AP8Ag/s1600/ginger-garlic-paste.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="ginger garlic paste" border="0" src="https://2.bp.blogspot.com/-TuBst76JWyQ/Vh3xBU_rsII/AAAAAAAACss/3ijcw6AP8Ag/s1600/ginger-garlic-paste.JPG" title="Ginger garlic paste" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ginger garlic paste </td></tr>
</tbody></table>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Oil is also a natural preserving agent. You can't go wrong here in how much you add.. For this quantity I've added 5 tbsps but if you are making lesser, then 2 to 3 tbsps should suffice.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Salt is another preserving agent. Again, don't add too much as you do not want it affecting the dish you use it for later.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I DON'T add vinegar to my paste when making it. It will slowly turn the whole paste an alien bright green and unless to want to show your kids a bit of cooking magic or some science fun, I wouldn't recommend adding any vinegar at all.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Always store your ginger garlic paste once made in the fridge. You can store it in a glass bottle, and it will sit nicely in the door of your fridge for as long as you want. Make sure you use a clean spoon when taking it out, and that the spoon doesn't come into contact with any other food item to avoid contamination. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">This recipe makes for 2 mayonnaise sized - 750ml bottles of paste. If you would prefer to make less, just use half the quantity of all the ingredients. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">700 gms fresh whole ginger</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">700 gms fresh garlic</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5 tbsps of oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp of turmeric</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 tsp of salt </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-AhHKkxNFAxY/Vh3xBJNNPnI/AAAAAAAACso/Nzr3iR4ESNQ/s1600/ginger-garlic-paste-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="ginger garlic paste" border="0" src="https://3.bp.blogspot.com/-AhHKkxNFAxY/Vh3xBJNNPnI/AAAAAAAACso/Nzr3iR4ESNQ/s1600/ginger-garlic-paste-1.JPG" title="Ginger garlic paste" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ginger garlic paste</td></tr>
</tbody></table>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>Method: </u></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Peel the ginger and garlic. The best way to peel ginger is to use a teaspoon. It helps to get into all those nooks and crannies of the ginger root. But if you want somthing faster, then use a sharp knife to slice away the skin. I find the later way, always creates a bit of wastage that I like to avoid.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Garlic is best peeled by twisting the skin in an anti clock wise motion to remove the skin. Another alternative is to give is a small bash with the palm of your hand to release the skin.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Cut the ginger into smaller pieces and set aside. Grind the ginger in the mixer to a fine paste. Remove in a bowl and set aside. Add the garlic next, into the mixer. Grind to a fine paste. Now add the ground ginger back in, and add the rest of the ingredients. ie. the salt, turmeric and oil. Blend till smooth. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Store in a glass air tight bottle in the refrigerator. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-bcWLc44a56c/Vh3w9FG_FRI/AAAAAAAACsY/a7uDzLw7BXM/s1600/ginger-garlic-paste-3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="ginger garlic paste" border="0" src="https://1.bp.blogspot.com/-bcWLc44a56c/Vh3w9FG_FRI/AAAAAAAACsY/a7uDzLw7BXM/s1600/ginger-garlic-paste-3.JPG" title="Ginger garlic paste" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ginger Garlic Paste</td></tr>
</tbody></table>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com14tag:blogger.com,1999:blog-2991239737091091443.post-60084053522202183692015-12-07T11:00:00.002+04:002015-12-07T12:00:58.301+04:00Classic Goan Ox Tongue Roast<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "georgia" , "times new roman" , serif;">Tongue is now quite easily available in supermarkets and is one of our favourite sandwich fillers for the next day's lunchbox. I usually make a spicy version that my hubby loves, but the kids don't like it as the spice is a bit more than they are generally used to.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">So I decided to try making it the classic way with just onions and a few whole spices. The traditional method is made by using saltpeter. But since it's not available where I live, I just used regular salt instead. The kids loved it and it was gone before I could say boo!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">There are many ways to remove the skin off the tongue which you must, as its very tough and can't be eaten. Some involve boiling it for a little while in hot water and then pulling it out. I just prefer to slice it off with a really sharp knife. </span><span style="font-family: "georgia" , "times new roman" , serif;">Nowadays if you tip your butcher a little, he will do it for you.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<span style="font-family: georgia, times new roman, serif;">You can adapt this recipe and use it to make it a beef roast instead, if for some reason you are not comfortable eating ox tongue. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-a-BvI7sFvhM/VhC4TrHQGnI/AAAAAAAACok/jjPrdhRbZLs/s1600/classic-ox-tongue-roast.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Classic Ox Tongue Roast" border="0" src="http://2.bp.blogspot.com/-a-BvI7sFvhM/VhC4TrHQGnI/AAAAAAAACok/jjPrdhRbZLs/s1600/classic-ox-tongue-roast.JPG" title="Classic Ox Tongue Roast" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Classic Ox Tongue Roast</span></td></tr>
</tbody></table>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 ox tongue</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 - 3 onions cut in slices</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5 peppercorns</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5 cloves</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cinnamon stick</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Juice of 1 lemon</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3-4 kashmiri dried red chillies</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 heaped tsps of gingergarlic paste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">salt to taste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups of waater</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><u><b>Method:</b></u></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Once the skin of the tongue is removed, prick it all over with a fork so that it will absorb all the flavours later. Marinate with salt, lemon juice and the ginger garlic paste overnight, in the fridge, covered in clingfilm</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Slice the onions and set aside. The more onions you use, the more gravy sauce you will get later for the tongue.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">In a pressure cooker, heat some oil. Add in the peppercorns, cloves, cinnamon and dried red chillies. Then add the onions and cook till transluscent. Add in the tongue. Fry it for a few minutes and then add your water. Cover the pressure cooker and cook on full heat. When it whistles, lower and time for 45 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Once 45 minutes are over, put the heat off, and remove the steam by lifting off the whistle with a fork. Open the lid once the steam has gone and put the pressure cooker back on the heat to dry up all the liquid.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Dry up all the remaining liquid (leaving the tongue inside the pressure cooker) till you get a very thick sauce from the onions. Once cooled, remove the whole spices (discard), and slice the tongue as finely as you can. Take a really nice sharp knife to do this.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Store in a glass airtight food container and drizzle the sauce over it. You could alternatively store the sauce separately, so you can add it when you so wish.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">To be honest, for the kids, I omitted the sauce and just gave them the tongue. My hubby loved the sauce on his sandwich. </span></div>
Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com0Dubai - Dubai - United Arab Emirates25.2048493 55.27078280000000624.2844128 53.9798893 26.1252858 56.561676300000009tag:blogger.com,1999:blog-2991239737091091443.post-59912006176719812182015-11-17T11:34:00.000+04:002015-11-17T11:50:16.964+04:00Goan Tendli (Ivy gourd) Vegetable with Coconut<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "georgia" , "times new roman" , serif;">Most Goan vegetable dishes are usually made with coconut. You could use fresh coconut, but for those who don't have it readily available, dessicated coconut will do just fine. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">The classic way to cut this vegetable is in long juliennes. It's a simple, easy dish to make, that is also very mild and a great accompaniment to any curry and rice.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">When buying the tendli vegetable at the supermarket, make sure you don't buy the very fat ones. A nice medium slender size is what you should be aiming for. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-EGGHtIgpDzU/Vh3w6CApEKI/AAAAAAAACsE/pZYKl4KJsJA/s1600/tendli-bhaji-with-coconut.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="tendli bhaji with coconut" border="0" src="http://2.bp.blogspot.com/-EGGHtIgpDzU/Vh3w6CApEKI/AAAAAAAACsE/pZYKl4KJsJA/s1600/tendli-bhaji-with-coconut.JPG" title="Tendli bhaji with coconut" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tendli bhaji with coconut</td></tr>
</tbody></table>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">250gms tendli (topped and tailed)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 large onion chopped fine</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 green chillies, cut in large 1" pieces</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 tbsps of dessicated coconut</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">pinch of turmeric powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Salt to taste</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-EtnKaTV-hRs/Vh3w5tT4N1I/AAAAAAAACsI/jJ8M4rVVdBc/s1600/tendli-bhaji-with-coconut-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-EtnKaTV-hRs/Vh3w5tT4N1I/AAAAAAAACsI/jJ8M4rVVdBc/s1600/tendli-bhaji-with-coconut-2.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tendli</td></tr>
</tbody></table>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><u><b>Method:</b></u></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Top and tail the tendli vegetable. Simply put, it means removing the two end bits of the vegetable. Cut in slivers or juliennes and set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">In a casserole, heat oil. When hot, add the onions and green chillies. Saute till the onions turn a nice golden brown. Add the salt or stock cube if you prefer, turmeric powder, and the sliced tendli vegetable. Saute for a few minutes and then add the dessicated coconut. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Cover and cook on low till the vegetable softens. Make sure you keep stirring and checking once in a while to make sure it doesn't burn at the bottom. If you find it getting too dry, add a splash of water to create a nice steam for the vegetable to cook. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">In about 10 - 15 mins, open and check for softness and taste. Adjust the seasoning if needed and serve. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hFB4fvJpVpA/Vh3w6JKYz6I/AAAAAAAACsM/plMcWwMGk1U/s1600/tendli-bhaji-with-coconut-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Tendli bhaji with coconut" border="0" src="http://1.bp.blogspot.com/-hFB4fvJpVpA/Vh3w6JKYz6I/AAAAAAAACsM/plMcWwMGk1U/s1600/tendli-bhaji-with-coconut-1.JPG" title="Tendli bhaji with coconut" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tendli bhaji with coconut</td></tr>
</tbody></table>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com0tag:blogger.com,1999:blog-2991239737091091443.post-9211874462446160102015-11-02T09:35:00.002+04:002015-11-02T09:35:50.418+04:00Orange Infused Date Syrup<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "georgia" , "times new roman" , serif;">This is a super simple recipe that gives you a healthier version of maple syrup. There is absolutely no sugar in this recipe. Just pure syrup with all its goodness.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">This syrup will go nicely on top of a stash of pancakes, or drizzled over any cake, or crepes. You can even have it the Srilankan way,(they have something similar) where they drizzle molasses over a bowl of yoghurt and serve it as dessert!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">This versatile syrup can also be used to marinate steaks or as a drizzling sauce over some meatballs. Mix in a bit or siracha and you have a lovely dipping sauce for kebabs as well. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-EVmP6mUjjJg/Vfkbq3wTx0I/AAAAAAAACmE/rg9B2c_cyAw/s1600/Date-syrup.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Orange infused date syrup" border="0" src="http://2.bp.blogspot.com/-EVmP6mUjjJg/Vfkbq3wTx0I/AAAAAAAACmE/rg9B2c_cyAw/s1600/Date-syrup.JPG" title="Date syrup" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange infused date syrup</td></tr>
</tbody></table>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">
</span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">500gms of dates</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 litre of water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups of orange juice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Juice of 1 lemon</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">muslin cloth for straining</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>Method:</u></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">In a deep pan, add the water to the dates and let it cook for about half an hour. Once softened, remove and strain the mixture through a muslin cloth. This is the only part of the recipe that requires a bit of muscle to squeeze out all that goodness.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">The syrup at this point looks more like date water. Squeeze as much as you can from the muslin cloth and discard the rest.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Put the syrup back on the heat, adding 2 cups of orange juice.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Now you can do this next step the quick or slow way. If you happen to be around the kitchen with a bit of time on your hands, keep the heat low and slowly reduce the liquid.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">If time isn't on your hands, you can turn the heat higher, but do stay around so you can watch the pan and it doesn't boil over.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Reduce the liquid to about half of the level you first started with, then add the juice of 1 lemon. Keep reducing it, till you notice the syrup starts to get a slightly thick.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">If you notice any froth or scum, remove it with a spoon, as this is cloud up your syrup and you won't get a nice clear end result.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">The final syrup consistency should be about the same as regular maple syrup. Unlike jam, this wont thicken much once cooled, so stop when you are satisfied with how thick you want your syrup to be.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</div>
Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com1Dubai - Dubai - United Arab Emirates25.2048493 55.27078280000000624.2844128 53.9798893 26.1252858 56.561676300000009tag:blogger.com,1999:blog-2991239737091091443.post-6422874717252147542015-10-19T08:32:00.002+04:002015-10-19T08:32:33.329+04:00Coriander Mint Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">This bad boy is my husband's invention. How does he come up with these awesome recipes, without any effort? It got me scrambling to jot down this recipe as fast as I could...</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">You just have to trust me on this.. This thick green goodness is nothing short of finger licking good. Serve this as a filling on a buttered bread sandwich or as a dip for kebabs, or just on the side as a chutney. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">A slight variation from most of the other recipes that call for coconut. This doesn't have any coconut in it! Even without the coconut, the consistency is still nice and thick, so for those of you who don't like coconut or can't get access to it, this is a wonderful alternative.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Also the fact that there's no coconut in it, gives it a longer shelf life. It will store easily in the fridge for a couple of weeks. </span><span style="font-family: Georgia, 'Times New Roman', serif;">I've added a wedge of lemon, with it's skin and all. Just removing the seeds. Lemons are so good for you and full of lots of nutrients.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">This is probably the first time, my method is just a couple of lines! </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"> It's that easy! So go ahead and try it.. I promise you, its awesome!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-gOikI_EGKLk/VfkVSL_-9oI/AAAAAAAACkc/riw1HgL2cEE/s1600/mint-chutney.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Coriander mint chutney" border="0" src="http://1.bp.blogspot.com/-gOikI_EGKLk/VfkVSL_-9oI/AAAAAAAACkc/riw1HgL2cEE/s1600/mint-chutney.JPG" title="Coriander mint chutney" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coriander Mint Chutney</td></tr>
</tbody></table>
<br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 bunch of washed mint leaves (discard the stalks, just pull out the leaves and use)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">small handful of fresh coriander leaves, washed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1" piece of ginger, peeled</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 cloves of garlic, peeled</span><br />
<span style="font-family: Georgia;">3 whole green chillies (I used the milder light green variety)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 tsps of sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsps of olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsps of balsamic white vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 wedge of lemon (deseeded, but skin and all)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">pinch of turmeric powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp of cumin powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Method:</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cut some of the bigger ingredients into small pieces (ginger, green chillies, lemon etc) and blend all the ingredients together in a mixer, till you get a nice thick paste. Bottle and refrigerate. </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-NFRrEvdhSjo/Ve8pryC-oZI/AAAAAAAACgQ/8Cysm50hVZU/s1600/Mint-chutney.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="coriander mint chutney" border="0" src="http://4.bp.blogspot.com/-NFRrEvdhSjo/Ve8pryC-oZI/AAAAAAAACgQ/8Cysm50hVZU/s1600/Mint-chutney.JPG" title="coriander mint chutney" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coriander Mint Chutney</td></tr>
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Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com0Dubai - Dubai - United Arab Emirates25.2048493 55.27078280000000624.2844128 53.9798893 26.1252858 56.561676300000009tag:blogger.com,1999:blog-2991239737091091443.post-57608368305085501162015-09-21T08:44:00.000+04:002015-09-21T09:09:50.686+04:00Coconut Prawn Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">This is a favourite dish from my village in Goa, one of those finger licking dishes that taste best eaten by hand. This simple dish is best had with white rice. You can add ladyfingers (okra) or green mango as a variation to this basic recipe. Both lend their unique taste to the dish, taking it to another dimension. If you eat this curry the next day, the spices get more time to mature, giving the dish some more depth of flavour.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This coconut prawn curry is best made in the local earthen pots, and nothing tastes better, than having the remaining bits and bobs of the curry that's stuck to the pot, scooped up with a little rice! Heaven in every bite!</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Xb0-vWofe1c/VfkUqPLng1I/AAAAAAAACkU/nEtWW-RJuns/s1600/Prawns-in-a-coconut-curry.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="goan prawns in a coconut curry" border="0" src="http://3.bp.blogspot.com/-Xb0-vWofe1c/VfkUqPLng1I/AAAAAAAACkU/nEtWW-RJuns/s1600/Prawns-in-a-coconut-curry.JPG" title="prawns in a coconut curry" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prawns in a coconut curry</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><u><b>Ingredients:</b></u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">500gms prawns, shelled and deveined</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp turmeric powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp chilli powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Other ingredients:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 onions</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">10 dry red kashmiri chillies</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of ginger garlic paste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3-4 pieces of kokum (dried berry used as a souring agent)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tomatoes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 green chillies roughly chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 tsp of cumin powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 tsp of coriander powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp of chilli powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp of turmeric powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp of tamarind paste ( I use the ready Priya's tamarind paste)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">9 tbsps of coconut milk powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cups of water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Method:</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Marinate the prawns with salt, turmeric and chilli powder. Cling wrap and set aside for an hour. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a mixer, grind the kashmiri chillies. When reduced to a powder, add in the onions and grind to a fine paste. Then add in the tomatoes, ginger garlic paste and spices such as cumin powder, coriander powder, turmeric powder and chilli powder. (note: you can use cumin seeds and coriander seeds instead of the powder version). You should get a really nice thick red masala paste.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Heat oil in a casserole. Add in the roughly chopped green chillies and also the masala paste. Add the kokum and cook for about 5 mins. Add in the tamarind paste and give it another 5 mins.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Reconstitute the coconut milk powder by adding 2 cups of water. Add the water slowly to the powder, so you can remove any lumps that form. I prefer to use lukewarm water. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Keep the heat on a medium and let the coconut milk cook a further 10 mins, taking care not to let the curry boil or it could cause the coconut to split. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Once the curry is ready, add in the marinated prawns and cook for no more than 7 mins.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Note: for any fish/prawns that are added to a curry, do not cook for more than 7 mins for that perfect texture. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Serve hot with white rice. </span><br />
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Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com0tag:blogger.com,1999:blog-2991239737091091443.post-3878968033551208212015-09-14T10:59:00.003+04:002015-09-16T11:41:57.870+04:00Fish Cakes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;"> Fish cakes or cutlets as they are commonly known are extremely versatile. They can be served as a snack, in a sandwich, as an appetizer or a side for a party, and they make a good healthy addition to any kid's lunchbox. All kids love to eat these homemade little patties and you will find yourself struggling to stop them from having more than one at a time!</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-uh0gfDr3Ak4/VfkcwjRb6OI/AAAAAAAACmo/ztJppA6TgLM/s1600/fish-patties-shark-cutlets-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fish cakes, shark cutlets" border="0" src="http://1.bp.blogspot.com/-uh0gfDr3Ak4/VfkcwjRb6OI/AAAAAAAACmo/ztJppA6TgLM/s1600/fish-patties-shark-cutlets-1.JPG" title="fish cakes shark cutlets" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish Cakes</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">I do have to tell you a funny little story about these patties.. My mom, I think makes the best kind. She can turn anything into a patty, vegetables, meat, chicken, lentils... I know I'm biased, but I've tasted a lot in my lifetime from all different sources, and I don't know anyone else's who matches up to hers in terms of flavour. But aside from that, the funny bit I remember when she used to make them, was, she would always count the number of patties she made. She usually made a lot and kept, as it was the easiest snack to go to in the fridge whenever we felt hungry. Fyi, these taste great even cold! For some reason, she didn't like the idea of making 13 patties. So if she did land up making that many, which happened quite often, she would go through the whole process of readjusting the sizes of all the others, to make sure there were either 12 or 14! Funnily, I found myself counting them when I made it yesterday and felt a bit of relief knowing there were 16! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">In my mom's version once the fish is cooked and mashed, she adds in the raw onions, chilles etc to the mix to bind it. In this recipe, I have cooked the onion mixture. My mom's recipe is great if you want a bit of texture to your cutlet, but I had my kids in mind when I made this and you know kids, they don't usually like crunchy bits and bobs in the middle of their food!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The whole process can take a bit of time, but the good thing about it, is you can stop at any stage, put them in the fridge and then take over again when you need to. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I've used shark fillets, as the meat is nice and chunky and barely has any bones so you never have to worry about that accidental bone.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Here goes!</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FSPdq38MY-k/VfkcwlVKR5I/AAAAAAAACms/DgngB8dzMFU/s1600/Fish-patties-shark-cutlets.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="fish cakes, shark cutlets" border="0" src="http://1.bp.blogspot.com/-FSPdq38MY-k/VfkcwlVKR5I/AAAAAAAACms/DgngB8dzMFU/s1600/Fish-patties-shark-cutlets.JPG" title="fish cakes shark cutlets" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shark Cutlets</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 kg shark fillet pieces</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp of turmeric powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cup of water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Onion masala:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 large onion chopped fine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 green chillies chopped fine (I used the milder light green variety)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsps ginger garlic paste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 tsp coriander powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 tsp cumin powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp Kashmiri chilli powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp turmeric powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Handful of finely chopped coriander leaves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 tbsps. of Maggi's hot and sweet ketchup (optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 eggs </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">breadcrumbs</span><br />
<b><u><span style="font-size: large;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Method:</span></span></u></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">In a casserole dish, add the washed shark fillet pieces along with the water, salt and turmeric powder. The water level should be enough to surround each piece of fish. Bring it to a boil, and then check the fish. You may need to turn some of the pieces around so they get immersed in the water, and cook. Once the fish looks tender, which should take around 5 minutes, remove the fish pieces in a plate. Reserve the water, you may need it later.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">In a small pan, fry your onions, green chillies, ginger garlic paste and spice powders till the spice powders and onions are cooked. Do this on a low to medium heat so as not to burn the mixture. Put the heat off and reserve. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Using a fork, mash up roughly the cooked fish pieces. Add in the cooked and cooled onion spice mixture and the chopped coriander leaves. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add in the hot and sweet sauce. This step is optional, but I do find it gives it a lovely burst of flavour. If you can't find it, you can replace it with a sweet chilly sauce.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Don't forget to taste it now. Remember, all the ingredients are cooked so there's no worry there. Adjust your salt or anything else you may want to add.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Form them into patties. The traditional method of making these patties is a long oval shape, to indicate they are fish and not beef. Check and see how the patties come together. If you find the mixture too dry, add a tablespoon of the reserved fish water from before to help give it that moisture and bind it. Once you have formed the patties, you can store them in the fridge for about 15 minutes so they firm up and are easier to coat. You will have less chances of breakage if you do this step.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Make sure you have the next two steps ready. Beat an egg in a shallow bowl, wide enough to dip the entire patty. Always always season your egg with a little salt and pepper. Every little bit of seasoning helps in the final taste. Keep another plate with breadcrumbs ready. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Remove the patties from the fridge, coat them first in the egg, then the breadcrumbs, adjusting the shape as you go along. My advice would be, to coat all of them and reserve. Don't try to coat and fry them at the same time. You can easily burn your cutlets this way. Coat them all, then you can use your full attention for the frying stage.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Once coated and crumbed, you can again reserve them in the fridge, if you would like to fry them fresh, say, for guests in the evening. Or you can fry them straight away. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Heat the oil in a pan. Add the coated fish cutlets. As you add them to the pan, you can again check for that final shape. My mom's weapon of choice (as I like to call it) is a spatula and a fork, to help flip the patties in the gentlest way possible. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Here, next is my most crucial tip when making patties. If your ingredients are cooked, you must fry your patties on a fairly high heat. Doing so on a low heat can cause them to break. If you make patties where the meat is raw, then the fire needs to be lower, so that the meat can have time to cook!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Stay right near the fire, turning the patties as gently as you can, ever so often, so that they get a nice golden colour. Remove and set aside on a plate. Store in the fridge once cooled. These can easily stay for a week in the fridge, if you can stop everyone from digging in quietly. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Do remember, any time you open the container, to wipe off any moisture you see collected on the lid or sides, as these will soften the cutlets and make them wet.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Enjoy!</span><br />
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Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com0Dubai - Dubai - United Arab Emirates25.2048493 55.27078280000000624.2844128 53.9798893 26.1252858 56.561676300000009tag:blogger.com,1999:blog-2991239737091091443.post-80796161107935830162015-08-20T14:51:00.001+04:002015-09-16T11:29:55.782+04:00Yellow Plantains (long bananas) cooked with dessicated coconut and curry leaves<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">Plantain bananas cooked with dessicated coconut and curry leaves. A Goan speciality. Great way of having plantains the savoury way. These are the very long yellow bananas that you see in the supermarket.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The best time to use them for this vegetable is when they are ripe but still firm. They will soften as you cook them. This vegetable has a sweetish taste to it that takes you back to the beach!</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-HfxvvRMcGSE/VfkZzzbX9CI/AAAAAAAAClQ/Cvst-bJFl9U/s1600/Plaintains-cooked-with-dessicated-coconut.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="yellow plantains cooked with dessicated coconut and curry leaves" border="0" src="http://1.bp.blogspot.com/-HfxvvRMcGSE/VfkZzzbX9CI/AAAAAAAAClQ/Cvst-bJFl9U/s1600/Plaintains-cooked-with-dessicated-coconut.JPG" title="yellow plantains" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow plantains cooked with dessicated coconut and curry leaves</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u>Ingredients: </u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><u><br /></u></b></span>
<span style="font-family: Georgia, Times New Roman, serif;">2 plantain bananas, peeled and diced in cubes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp of mustard seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 to 4 broken red chillies</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">A small handful of curry leaves </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pinch of turmeric powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pinch of curry powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pinch of methi powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsps of dessicated coconut </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp of edible coconut oil </span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-45kUzFYgsuA/VfkaTYKOogI/AAAAAAAAClY/7BSghy25pyo/s1600/plaintains-cooked-with-dessicated-coconut-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="yellow plantains " border="0" src="http://1.bp.blogspot.com/-45kUzFYgsuA/VfkaTYKOogI/AAAAAAAAClY/7BSghy25pyo/s1600/plaintains-cooked-with-dessicated-coconut-2.JPG" title="yellow plantains" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow plantains</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><u><b>Method:</b></u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Put a little regular oil in a pan and add the coconut oil as well.. I wanted the coconut oil more as a flavouring so I added just a little. Add the mustard seeds and broken red chillies and curry leaves. Add the spice powders and salt into the oil so that the mixture coats the bananas nicely later but be careful not to burn the spices on too high a heat.. add the bananas and give it a quick toss on high heat.. add in the dessicated coconut and give it another couple of minutes till the bananas soften and remove..</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Tip: Adding the coconut oil gives this dish a nice oomph and enriches it's flavour so it's a definite must add..</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1YuXAfqq7TY/VfkZxnWUeZI/AAAAAAAAClM/YOyQ0VAZ_ww/s1600/Plaintains-cooked-with-dessicated-coconut-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="yellow plantains cooked the savoury way" border="0" src="http://4.bp.blogspot.com/-1YuXAfqq7TY/VfkZxnWUeZI/AAAAAAAAClM/YOyQ0VAZ_ww/s1600/Plaintains-cooked-with-dessicated-coconut-1.JPG" title="yellow plantains" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow plantains cooked the savoury way</td></tr>
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Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com0Dubai - Dubai - United Arab Emirates25.2048493 55.27078280000000624.2844128 53.9798893 26.1252858 56.561676300000009tag:blogger.com,1999:blog-2991239737091091443.post-58693797988967711322015-08-20T13:02:00.000+04:002015-12-16T15:26:42.037+04:00Prawn Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "georgia" , "times new roman" , serif;">Prawn Balchao is the ultimate Goan Pickle! A must have in every Goan house, this delicacy is nothing short of finger licking good!</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-OamPvXDGbUc/VfkY2eSgiPI/AAAAAAAAClA/3cZdGfBa7xk/s1600/goan-prawn-balchao-3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="goan dried prawn balchao pickle" border="0" src="http://1.bp.blogspot.com/-OamPvXDGbUc/VfkY2eSgiPI/AAAAAAAAClA/3cZdGfBa7xk/s1600/goan-prawn-balchao-3.JPG" title="goan dried prawn balchao pickle" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goan Dried Prawn Balchao Pickle</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Prawn balchao, being spicy, goes extremely well with a simple fish curry and rice or a dal and rice, but tastes just as good spread on top of a buttered toast!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">For the best flavour, and believe me, this is hard to do, you need to let it sit for a couple of weeks to marinate and let the flavours bloom.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I've used a mix of dried and fresh prawns here, so there is a nice combination of textures and flavours.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This recipe makes for 2 large bottles and 2 jam bottles worth of balchao!</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-I8df3NgZqp4/VfkY1TKR53I/AAAAAAAACk8/EdZP0GTFSgI/s1600/Goan-prawn-balchao-2%2B.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="goan dried prawn balchao pickle" border="0" src="http://4.bp.blogspot.com/-I8df3NgZqp4/VfkY1TKR53I/AAAAAAAACk8/EdZP0GTFSgI/s1600/Goan-prawn-balchao-2%2B.JPG" title="goan dried prawn balchao pickle" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried prawn balchao pickle</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>Ingredients:</u></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1kg fresh prawns, deveined</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">100gms dried prawns</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 tsps of salt</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp of turmeric powder</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp of kashmiri chilli powder</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 bottle (750ml) of palm vinegar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 2' piece of cinnamon</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp of cloves</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp of cumin seeds</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">25 whole dried kashmiri chillies</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6 tsps of kashmiri chilli powder</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp of peppercorns</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">100gms of ginger</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">25 cloves of garlic</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 large onions</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">135gms of tomato paste</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp of sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup of oil</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><u>Method:</u></b></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-nh6r24jVMuQ/VdTXj-C6tHI/AAAAAAAACIE/EewN5A0oilU/s1600/Goan%2Bprawn%2Bbalchao%2Bdried%2Bprawns.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Dried prawns" border="0" height="420" src="http://2.bp.blogspot.com/-nh6r24jVMuQ/VdTXj-C6tHI/AAAAAAAACIE/EewN5A0oilU/s640/Goan%2Bprawn%2Bbalchao%2Bdried%2Bprawns.JPG" title="Dried prawns" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Soaked Dried Prawns</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Wash the dried prawns to remove any sand or dirt impurities then soak in a 1 1/2 cup of vinegar overnight.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Hf0TCnodzNM/VdTXhh9QI-I/AAAAAAAACIA/9GowNgzk8D8/s1600/Goan%2Bprawn%2Bbalchao%2Bfresh%2Bprawns.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Marinating fresh prawns" border="0" height="420" src="http://2.bp.blogspot.com/-Hf0TCnodzNM/VdTXhh9QI-I/AAAAAAAACIA/9GowNgzk8D8/s640/Goan%2Bprawn%2Bbalchao%2Bfresh%2Bprawns.JPG" title="Marinating fresh prawns" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Marinated Fresh Prawns</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">The next morning, wash and devein the fresh prawns. Marinate with 4 </span><span style="font-family: "georgia" , "times new roman" , serif;">tsps of salt and 1 tsp of turmeric powder and 1 tsp of chilli powder and reserve for an hour. After an hour, finely mince the prawns. I just used a really sharp knife to do this.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-P3cLqIbMs6Q/VdTmlJh-DYI/AAAAAAAACJk/j38RzjCOZ1s/s1600/Goan%2Bprawn%2Bbalchao%2Bfresh%2Bprawns%2B5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Fresh chopped prawns" border="0" height="640" src="http://3.bp.blogspot.com/-P3cLqIbMs6Q/VdTmlJh-DYI/AAAAAAAACJk/j38RzjCOZ1s/s640/Goan%2Bprawn%2Bbalchao%2Bfresh%2Bprawns%2B5.jpg" title="Fresh chopped prawns" width="393" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Minced Fresh Prawns</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Add the dried prawns that have been soaking in vinegar in the mixer. There should be almost no vinegar left, as it will be absorbed almost completely by the prawns. Remove the prawns carefully, and add to the mixer. Then add the remaining vinegar, leaving back the last teaspoon or so to discard. That way, any impurities or sand or dirt that was still around, should have settled to the bottom and can be discarded.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-E_lBE7SDaiY/VdTmkMcuEvI/AAAAAAAACJY/flNrvkAdlPA/s1600/Goan%2Bprawn%2Bbalchao%2Bdried%2Bprawns%2B1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="dried prawns for balchao" border="0" height="640" src="http://1.bp.blogspot.com/-E_lBE7SDaiY/VdTmkMcuEvI/AAAAAAAACJY/flNrvkAdlPA/s640/Goan%2Bprawn%2Bbalchao%2Bdried%2Bprawns%2B1.jpg" title="Dried prawns for balchao" width="360" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Dried Prawns in the Mixer</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Once you've added the dried prawns to the mixer, blitz it for a few seconds, till the mixture is ground but still coarse. I like to leave a little texture in my balchao. Remove and reserve.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">To make the spice paste:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Peel the ginger and garlic and blend in the mixer, adding a little vinegar from the bottle if you need to losen it up. Remove and reserve.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wPvxchxHGkM/VdTXUrSLUcI/AAAAAAAACH4/n2YqhvgA8Hs/s1600/Goan%2Bprawn%2Bbalchao%2Bchillies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Roasted dried kashmiri chillies for balchao" border="0" height="420" src="http://2.bp.blogspot.com/-wPvxchxHGkM/VdTXUrSLUcI/AAAAAAAACH4/n2YqhvgA8Hs/s640/Goan%2Bprawn%2Bbalchao%2Bchillies.JPG" title="Roasted dried Kashmiri chillies" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Roasted Dry Red Chillies</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dry roast the 25 kashmiri chillies in a pan till they warm up and you can smell the aroma. Put the heat off and let it cool, then grind it in the mixer, along with the 1 tsp of cumin seeds, 1 (2" piece) of a cinnamon stick, 6 tsps of kashmiri chilli powder and 1 tsp of cloves, to a fine powder. Add in the rest of the vinegar from the bottle and the ginger garlic paste you made earlier, to get a nice smooth paste.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-T8t8c64lsx4/VdTXlRJdV5I/AAAAAAAACIQ/xVySC0Ay8kk/s1600/Goan%2Bprawn%2Bbalchao%2Bonions.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="chopped onions" border="0" height="420" src="http://1.bp.blogspot.com/-T8t8c64lsx4/VdTXlRJdV5I/AAAAAAAACIQ/xVySC0Ay8kk/s640/Goan%2Bprawn%2Bbalchao%2Bonions.JPG" title="chopped onions" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Chopped Onions in the Mixer</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Peel 3 onions, roughly chop and add to the mixer. Give it a quick blitz, to get it chopped but not pasty in consistency. (you could also chop it finely by hand - this just saved me on some extra work by putting it in the mixer). Remove.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-PVGdM1kZN4k/VdTXwhGDCVI/AAAAAAAACIY/T1q0C0EkgMo/s1600/prawn%2Bbalchao%2Bonions.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="fried onions" border="0" height="420" src="http://3.bp.blogspot.com/-PVGdM1kZN4k/VdTXwhGDCVI/AAAAAAAACIY/T1q0C0EkgMo/s640/prawn%2Bbalchao%2Bonions.JPG" title="fried onions" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Fried Onions</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">In a deep pan, which you plan to make the balchao in, heat 1/4 cup of oil. Fry the onion mixture till its nice and golden. Add the tomato paste and cook nicely on a low to medium heat, taking care not to let it burn. Add the spice paste mixture and the rest of the oil (1/2 cup of oil) and let it cook for a further 10 mins. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Once done, add 2 tsp of sugar to balance out the flavours. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-s0OHmAUIpRA/VdTmlkZBXzI/AAAAAAAACJo/X1mdedBxc3A/s1600/Goan%2Bprawn%2Bbalchao%2Bpaste.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="spice paste for goan dried prawn balchao" border="0" height="640" src="http://4.bp.blogspot.com/-s0OHmAUIpRA/VdTmlkZBXzI/AAAAAAAACJo/X1mdedBxc3A/s640/Goan%2Bprawn%2Bbalchao%2Bpaste.jpg" title="spice paste for goan dried prawn balchao" width="440" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Balchao Paste</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Add the dried prawns and the fresh prawns and cook on low for half and hour or so till the mixture has dried nicely and you can see the oil starting to separate. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cool and bottle in a glass bottle. I got 2 large bottles and 2 jam bottles completely full!</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-BLmYemPfngA/VfkY1ayVzjI/AAAAAAAACk4/xU0ZMNHBZAM/s1600/Goan-prawn-balchao-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="goan dried prawn balchao pickle" border="0" src="http://2.bp.blogspot.com/-BLmYemPfngA/VfkY1ayVzjI/AAAAAAAACk4/xU0ZMNHBZAM/s1600/Goan-prawn-balchao-1.JPG" title="Dried prawn balchao pickle" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried Prawn Pickle</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">You can leave the bottles out for a day before putting it in the fridge if the weather is not too hot. Reserve for at least 2 weeks before eating.. This last line is probably the hardest part of the recipe! </span></div>
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Erica"s Yummy Foodhttp://www.blogger.com/profile/07110977517652053331noreply@blogger.com1Dubai - Dubai - United Arab Emirates25.2048493 55.27078280000000624.2844128 53.9798893 26.1252858 56.561676300000009