tag:blogger.com,1999:blog-15172426397547389072024-03-05T16:53:25.753+05:30Simple Indian Food- An Easy Cooking BlogEChttp://www.blogger.com/profile/18260908935271427941noreply@blogger.comBlogger1078125tag:blogger.com,1999:blog-1517242639754738907.post-35868650761718388072020-08-12T14:27:00.001+05:302020-08-12T14:27:43.127+05:30Paper Boat Drinks- Flavoured Buttermilk<p style="text-align: left;"></p><div style="text-align: justify;"><span style="font-size: x-large;"><span style="background-color: white; color: #1c1e21; font-family: inherit;">Buttermilk is one of the best when it comes to energy, digestion and health.</span><span style="background-color: white; color: #1c1e21; font-family: inherit;"> </span><a data-hovercard-prefer-more-content-show="1" data-hovercard="/ajax/hovercard/page.php?id=248244135297238&extragetparams=%7B%22__tn__%22%3A%22%2CdK-R%22%2C%22eid%22%3A%22ARDVW_ksQPT-1GPWX34PdhbMWdgEC-Pu5UFTuQNYHZEiay-3-60JBw7ITmcmEIXISdTBiVS0GkkaQg7M%22%2C%22directed_target_id%22%3Anull%2C%22groups_location%22%3Anull%7D" href="https://www.facebook.com/paperboatdrinks/?__tn__=%2CdK-R&eid=ARDVW_ksQPT-1GPWX34PdhbMWdgEC-Pu5UFTuQNYHZEiay-3-60JBw7ITmcmEIXISdTBiVS0GkkaQg7M" style="background-color: white; color: #385898; cursor: pointer; font-family: inherit; text-decoration-line: none;">Paper Boat</a><span style="background-color: white; color: #1c1e21; font-family: inherit;"> </span><span style="background-color: white; color: #1c1e21; font-family: inherit;">has come up with these interesting yet traditional flavors for buttermilk that is enriched with vitamin D. Available in South spice, Jeera, Pudina and Coriander buttermilk. 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<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Gits has introduced a new range of wholesome breakfast mixes and I got these samples for review..Thanks Gits..will be posting the review soon..You can check out their facebook page for more updates.. </span><a href="https://www.facebook.com/gitsfood/" style="background-color: white; color: #365899; cursor: pointer; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-decoration: none;">https://www.facebook.com/gitsfood/</a> </div>
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Few days back I got a mail from Assam 1860 asking, if I would like to try a sample of their tea brand. On confirmation,I got a few sample packs of tea bags and a sample pack of tea powder.<br>
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To start with, the packaging was amazing..I loved the way the packs were labelled in a simple yet elegant way. The contrast of black background with striking leaf green colour font was quite attractive. The ziplock cover with tea leaves would definitely ensure freshness till the last spoon.<br>
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The tag line " tea as it should be" is so true and acceptable. The taste was quite good compared to what we have been having until now.<br>
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The tea gardens of Assam are a blessing for tea lovers. And here this brand is from a single origin and unblended. Since it uses the tea leaves from the family owned tea estate, it eliminates middlemen and also ensures best quality. This results in tasty, fresh and flavourful tea in every cup.<br>
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Allowing the tea to boil for some time gives a really strong flavour and we had it with milk and mild sugar. The aroma was quite appealing and tempting.<br>
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Overall it was quite a change from the usual tea and would definitely suggest tea lovers to give it a try.<br>
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This is not a paid review..For more information please visit the website assam1860.com <br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA3VaxAyqrFZwsabMtLFHD0uUKNnkzN9efR6RKCRJb1t0Iy4QL9I53sqKo8sCEtulhNRaT9SaU1-dW2wy0GaXdt70UsrCNLb3y6_x83UqPdBMTbd_7Iw1RKzOXF7YbF6DaYkhrQuKfxQnh/s1600/wheat+rava+kichadi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA3VaxAyqrFZwsabMtLFHD0uUKNnkzN9efR6RKCRJb1t0Iy4QL9I53sqKo8sCEtulhNRaT9SaU1-dW2wy0GaXdt70UsrCNLb3y6_x83UqPdBMTbd_7Iw1RKzOXF7YbF6DaYkhrQuKfxQnh/s640/wheat+rava+kichadi.JPG" width="640" /></a></div>
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<br />
Ingredients<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1/2 cup samba wheat rava</div>
<div style="text-align: justify;">
1/4 cup greengram dal</div>
<div style="text-align: justify;">
2 tsp oil</div>
<div style="text-align: justify;">
1 tsp mustard seeds</div>
<div style="text-align: justify;">
1 tsp bengalgram dal</div>
<div style="text-align: justify;">
1 tsp blackgram dal</div>
<div style="text-align: justify;">
Few curry leaves</div>
<div style="text-align: justify;">
Some peanuts</div>
<div style="text-align: justify;">
Chopped carrots, potato, beans and if available peas</div>
<div style="text-align: justify;">
Salt to taste</div>
<div style="text-align: justify;">
1/2 tsp turmeric powder</div>
<div style="text-align: justify;">
1/2 tsp red chilli powder</div>
<div style="text-align: justify;">
1 green chilli slit</div>
<div style="text-align: justify;">
1/2 tsp garam masala powder</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This recipe makes a nice one pot meal and so is cooked directly in a small pressure cooker.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat the oil and add mustard seeds with the dal. Add peanuts and when it splutters, add the green chilli and curry leaves. Mix well and add the vegetables. After a minute add the samba wheat rava, dal and mix for a minute. Add 2 cups of water and then turmeric powder, red chilli powder, garam masala powder and salt. Mix well and pressure cook for 2-3 whistles.</div>
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Garnish with coriander leaves and serve hot with some thick curds.</div>
<div style="text-align: justify;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2o-V7s97PxLz-oA8ugSKf-M5HBzSJW5vh7oD9rgGnwPQeFWqLqcgTfJQpGTeC3Si-hZhhAAqZlwwc6E2qjYqP1U9HAxd977MwysM8WRKpww22pC_VkQxhcoMQOOWVOnr5GxEz8l24ik1Y/s1600/thinai+adai.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2o-V7s97PxLz-oA8ugSKf-M5HBzSJW5vh7oD9rgGnwPQeFWqLqcgTfJQpGTeC3Si-hZhhAAqZlwwc6E2qjYqP1U9HAxd977MwysM8WRKpww22pC_VkQxhcoMQOOWVOnr5GxEz8l24ik1Y/s640/thinai+adai.JPG" width="640" /></a></div>
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<br /></div>
<div style="text-align: justify;">
Ingredients</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1/4 cup each of greengram dal, bengalgram dal, blackgram dal and redgram dal</div>
<div style="text-align: justify;">
1 cup of foxtail millet (thinai in tamil)</div>
<div style="text-align: justify;">
Salt to taste</div>
<div style="text-align: justify;">
2-3 red chillies</div>
<div style="text-align: justify;">
Bit of asafoetida</div>
<div style="text-align: justify;">
Few curry leaves</div>
<div style="text-align: justify;">
Oil as required</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Soak the millet and dal combination seperately for 3-4 hours. Grind the dals to a coarse batter and add the millet with red chillies. Grind again for 2-3 minutes. Add salt, asafoetida and curry leaves. Leave it for sometime to slightly ferment- about 2-3 hours.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat tava and pour a big ladle of batter. Spread it to a round not very thick and not very thin. Pour a tsp of oil in the sides and allow it to cook. When it turns slightly brown, flip and cook for a minute.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Serve hot with some avial and curd.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
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Foxtail millet is thinai arisi in tamil and kangni in hindi.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSkWxYs63DFovzhkZAKPI8SMgMcfdSeC0VTlDtLruVmGyDM8LjfH6_faCTCMme3S1bqfyFCS5_4bJXYjjKWJLD0TfOjT6Zuw96r-bxtoTYgChj1LJKF131bqJY6nIMpnaYxKxaHGpbEts/s1600/thinai+sakkarai+pongal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSkWxYs63DFovzhkZAKPI8SMgMcfdSeC0VTlDtLruVmGyDM8LjfH6_faCTCMme3S1bqfyFCS5_4bJXYjjKWJLD0TfOjT6Zuw96r-bxtoTYgChj1LJKF131bqJY6nIMpnaYxKxaHGpbEts/s640/thinai+sakkarai+pongal.JPG" width="640" /></a></div>
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<br /></div>
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<br /></div>
<div style="text-align: justify;">
Ingredients</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1/2 cup foxtail millet</div>
<div style="text-align: justify;">
1/4 cup greengram dal</div>
<div style="text-align: justify;">
3/4 cup powdered jaggery</div>
<div style="text-align: justify;">
3 tbsp ghee</div>
<div style="text-align: justify;">
8-10 cashews</div>
<div style="text-align: justify;">
Some raisins</div>
<div style="text-align: justify;">
1/4 tsp cardamom powder</div>
<div style="text-align: justify;">
A pinch of edible camphor (pacchai karpooram in tamil)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cook the millet and dal with 3 times water. Soak the jaggery in little water and heat till it melts. Filter out any impurities and heat again till it gets sticky consistency. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the cooked millet dal mix and stir well. Add half the ghee and cook on sim for five minutes. Mix in the cardamom powder and edible camphor. In a seperate pan heat the remaining ghee and add the cashews. Once lightly brown add in these cashews to the sakkarai pongal along with the raisins. Mix well and serve hot.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: white;">foxtail millet recipe, thinai recipes, healthy alternatives to rice, sweet recipes, healthy indian recipe, healthy desserts with jaggery</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjMdRjxkLl7iUqjAuZ3sbJ5Z9jicddRhYuoD8izuMiOTeZi2g4UZW8xsncTGfbkMWj4e1o2BSN4gL2IjySSf92_2PQq_sKoiyK30tgP9-kqYPHHThnv7erDnegiHzyTqE3DLfj7JNNg7A/s1600/bajra+idli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjMdRjxkLl7iUqjAuZ3sbJ5Z9jicddRhYuoD8izuMiOTeZi2g4UZW8xsncTGfbkMWj4e1o2BSN4gL2IjySSf92_2PQq_sKoiyK30tgP9-kqYPHHThnv7erDnegiHzyTqE3DLfj7JNNg7A/s640/bajra+idli.jpg" width="640" /></a></div>
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<br /></div>
<div style="text-align: justify;">
Ingredients</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2 cups broken pearl millet</div>
<div style="text-align: justify;">
2 cups idli rava</div>
<div style="text-align: justify;">
1 cup blackgram dal</div>
<div style="text-align: justify;">
Salt to taste</div>
<div style="text-align: justify;">
1/2 tbsp pepper</div>
<div style="text-align: justify;">
1/2 tbsp cumin seeds</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Soak the pearl millet and idli rava with water just enough to dip. Also soak the blackgram dal seperately for 45 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Grind the dal to a smooth paste with water as required. Add the soaked pearl millet and idli rava. Also add the pepper and cumin seeds and grind it for 2-3 minutes. Mix salt and allow this mix to ferment overnight.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Grease the idli plates with little oil and pour in the batter. Steam for 7-10 minutes and check if the idli is done. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Serve hot with chutney and sambar. The addition of pepper and cumin seeds makes it taste a bit like Kanchipuram idlis.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
** This version has equal portion of idli rava and broken pearl millet. For idlis with just broken pearl millet please refer to my earlier recipe by clicking here.</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
**The batter needs to be a slightly thinner than usual idli batter ..else the idli would be very dry.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPXnqupDFR87p5fcfr-tkyrfAucsHCVZI_IpKlqWm8_lYY4YH_TAI-_T7e72Om0AmDhCuJ5ucd7LgkROZphK9aCF0z_wDyJb1h67CGBqw2BRjzTtkr4b9MzT_p23rE5pIQwDleC77FnWf/s1600/unnamed+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPXnqupDFR87p5fcfr-tkyrfAucsHCVZI_IpKlqWm8_lYY4YH_TAI-_T7e72Om0AmDhCuJ5ucd7LgkROZphK9aCF0z_wDyJb1h67CGBqw2BRjzTtkr4b9MzT_p23rE5pIQwDleC77FnWf/s1600/unnamed+(1).jpg" height="478" width="640" /></a></div>
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Ingredients</div>
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<br /></div>
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3 cups boiled rice sevai ( Cook with little salt)</div>
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1 small bunch of mint leaves</div>
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1/2 bunch of coriander leaves</div>
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Salt to taste</div>
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1 big green chilli</div>
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Bit of asafoetida</div>
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2 tsp of oil</div>
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1 tsp mustard seeds</div>
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1 tsp blackgram dal</div>
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1 tsp bengalgram dal</div>
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Few cashews</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Slightly roast the mint leaves in a drop of oil till it shrinks. Cool and grind with coriander leaves, green chillies, salt and asafoetida. Use as little water as possible to grind it.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Heat the remaining oil and add mustard seeds. When it splutters add both the dals and cashew. Let the cashews get roasted and turn golden brown. Now add the mint paste to it and keep cooking on low flame till dry. Finally add the cooked sevai and mix it really gently so that it doesnt break. </div>
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Serve warm with raita of your choice.</div>
<div style="text-align: justify;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQxW1P0bMBW7VY_HlTm2s6d62eNulnjH21rJV0K_k6DrBd_xE6J4ELa1RoGEzajlXextZlBIjIXCYYbY-LjPs5hLQBYtjpI4MyuRkMmKr8PWPINDuB90z-kWm5B4HvHPGT2UQL_GthcEl/s1600/carrot+kebab.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQxW1P0bMBW7VY_HlTm2s6d62eNulnjH21rJV0K_k6DrBd_xE6J4ELa1RoGEzajlXextZlBIjIXCYYbY-LjPs5hLQBYtjpI4MyuRkMmKr8PWPINDuB90z-kWm5B4HvHPGT2UQL_GthcEl/s640/carrot+kebab.JPG" height="478" width="640" /></a></div>
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<br /></div>
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Ingredients</div>
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<br /></div>
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6 medium carrots grated</div>
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1 boiled and mashed potato</div>
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3 tbsp gram flour</div>
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Salt to taste</div>
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1/2 tsp ginger paste</div>
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1 tbsp chopped green chilli</div>
<div class="separator" style="clear: both; text-align: justify;">
Finely chopped coriander leaves</div>
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2 tbsp chopped cashew nuts</div>
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Oil as required</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Mix well all the ingredients except oil to get a soft dough. Roll in small kebab shapes. Heat a tava and spread some oil over it. Place the kebab pieces and cook, turning over a few times so that all sides get cooked. Add few drops of oil as required for cooking. If the pieces are really small, you can insert a toothpick in it so that its easier to turn around while cooking. </div>
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<br /></div>
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Serve hot with some tomato sauce.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJR8SoipsTpv255mOPCNUnTwFP5yLSm22bWffbI-suMPm9S3KM91nnJNPklNd30DbL55U-kmCj5YiUJ5UWYPaJT5XAaRqgBtJQ9AFBQOf270AHLVLptEtC331SEPgD-wYodH-459WD2pz/s1600/paper+boat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJR8SoipsTpv255mOPCNUnTwFP5yLSm22bWffbI-suMPm9S3KM91nnJNPklNd30DbL55U-kmCj5YiUJ5UWYPaJT5XAaRqgBtJQ9AFBQOf270AHLVLptEtC331SEPgD-wYodH-459WD2pz/s1600/paper+boat.jpg" height="480" width="640" /></a></div>
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Neatly packed individual pouches that are handy and easy to carry was the first thing that impressed me. It would be ideal to take during travel and would be very convenient during summers. The shake and drink directly from the pouch concept is also attractive.<br />
<br />
The drinks are priced at Rs 30 per pouch and is quite reasonable considering the fact that they are marketed as juices without any artificial colour, flavour and preservatives. The juices are said to be made from all traditional ingredients from India.<br />
<br />
Of the flavours I received Jal Jeera was the best. The flavours of lemon, cumin seeds powder, salt and black pepper make it quite refreshing when chilled. Also it is a good appetizer made from natural ingredients. The tangy and tempting flavour makes it a really good drink.<br />
<br />
Mango is the king of fruits and the most enjoyed fruit during summers. The taste of the drink is really good with mango pulp and sugar in the right proportion. The traditional taste would surely be liked by everyone.<br />
<br />
Aam Panna known for its heat resistant properties has been provided with the original taste. Made from light green mangoes, the mild spicy flavour can make this drink your all time favourite. Apart from being tasty this drink also looks good due to its refreshing light green colour.<br />
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Jamun drink is made from real jamuns and has a slightly tangy taste. It is rich in nutrients and has amazing health benefits too.<br />
<br />
Thanks Hector Beverages for an opportunity to try out these amazing flavours from Paper boat.<br />
<br />
Read more about their product features and the nutrition aspects of all flavours in their webpage<br />
<br />
http://paperboatdrinks.com/<br />
<br />
Also, you could follow them on facebook at https://www.facebook.com/paperboatdrinks<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfV2tmWnVlxhtZwhMd5ppOFNcJ8Nqe2VK3_Y-XaRHSFOH08M7RF7rZB85KyPquRKe1ITJhCUjPR4BHAqxcT0sVsJNe7HNwEGBtihvhdg0o8-D-EgU7n8IszmyxuIwx3aa93M5Ba6TXs7RV/s1600/milk+peda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfV2tmWnVlxhtZwhMd5ppOFNcJ8Nqe2VK3_Y-XaRHSFOH08M7RF7rZB85KyPquRKe1ITJhCUjPR4BHAqxcT0sVsJNe7HNwEGBtihvhdg0o8-D-EgU7n8IszmyxuIwx3aa93M5Ba6TXs7RV/s640/milk+peda.jpg" height="480" width="640" /></a></div>
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Tried this delicious doodh/milk peda recipe from <a href="http://www.vidhuskitchen.com/2013_10_01_archive.html" target="_blank">Vidhus kitchen</a>..it turned out to be perfect and very tasty ..</div>
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Ingredients</div>
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Milk powder -2 cups</div>
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Condensed milk - 1 cup</div>
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Bit of cardamom powder</div>
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Butter -3 tbsp</div>
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Chopped nuts</div>
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Mix the condensed milk and milk powder well and heat it in low flame..keep stirring the same until it gets thick. Add the cardamom powder, mix and let it cool for some time. Make pedas and add some chopped nuts in the center. </div>
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A quick and very easy sweet done with very less ingredients.</div>
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Try this new flavour the next time you plan to make Gulab jamun...Whatever the recipe you use for making them, just stuff 2-4 pieces of chocolate chips in the center of the gulab jamun before frying them. The chips melt while frying and adds a nice chocolate flavour to it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9R0F1FIDRfQPYGk0NtIIo_83-ZQ3C3dHwiIrn0h_2tmvEaV1BFsKcOayLM3dwyEu_cHWQV_dmUUek9kEBEesoRRgKDcae_DUTfvm12XR3w4zJjdSEnh8yHKZwPfVgIOMm9o64pkTEESZ/s1600/2013-02-04+09.47.14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9R0F1FIDRfQPYGk0NtIIo_83-ZQ3C3dHwiIrn0h_2tmvEaV1BFsKcOayLM3dwyEu_cHWQV_dmUUek9kEBEesoRRgKDcae_DUTfvm12XR3w4zJjdSEnh8yHKZwPfVgIOMm9o64pkTEESZ/s640/2013-02-04+09.47.14.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkMf6IgmbE1CkUQ4B2HATpNKdXcD45c5u5wxIhqQdJ4361IsEeoA96Be8NLgIukg_Fk1UU7ibTueDKMInwV3ObYTe1f-G_6tGzMTmgrHchap4wsDQzD_gsfn2mXr2Qjq60sZm4_ySsws5/s1600/fried+modak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkMf6IgmbE1CkUQ4B2HATpNKdXcD45c5u5wxIhqQdJ4361IsEeoA96Be8NLgIukg_Fk1UU7ibTueDKMInwV3ObYTe1f-G_6tGzMTmgrHchap4wsDQzD_gsfn2mXr2Qjq60sZm4_ySsws5/s640/fried+modak.jpg" width="640" /></a></div>
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Ingredients</div>
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2 cups of grated coconut</div>
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3/4 cup grated jaggery</div>
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Pinch of cardamom powder</div>
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1 cup all purpose flour</div>
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Pinch of salt</div>
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Oil to fry</div>
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Mix 2 tsp oil in the flour and add salt. Sprinkle water to get a soft dough and keep covered for 15 minutes.</div>
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Heat the jaggery with little water and when it gets to a ball consistency, switch off the gas and add coconut and cardamom powder. Mix well and let it cool for some time. Make small balls of it.</div>
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Make balls of the dough, roll them into a small round and place the sweet ball in the center. Cover from all sides and repeat for the rest of the dough and fillings. Fry these modaks on medium flame till golden brown and crisp.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHJeta651s7ebp1hQJRv_tnJV6tEK7BJNscQfFC_hhpNvtup50F5CxeGb4SM3Jw5zFSk3qqd4yikPgc-1F8GXEWY3tL0NYG4BmE_4lnWX-0GaOR5mXw95Gby1Q0DRIUeZheE7rbZtAuXt/s1600/chocolate+dosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHJeta651s7ebp1hQJRv_tnJV6tEK7BJNscQfFC_hhpNvtup50F5CxeGb4SM3Jw5zFSk3qqd4yikPgc-1F8GXEWY3tL0NYG4BmE_4lnWX-0GaOR5mXw95Gby1Q0DRIUeZheE7rbZtAuXt/s640/chocolate+dosa.jpg" width="640" /></a></div>
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Ingredients</div>
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Dosa batter</div>
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Nutella</div>
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Make a moderately soft dosa, spread nutella over it, roll it and cut it into pieces..A yummy and irresistible dessert for all chocolate flavour lovers</div>
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Guest post by Mr. Aashish Sood of <a href="http://aashishsood.blogspot.in/" target="_blank">Wandering Thoughts</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nk7kYHNhY7IPQyExBa0rF2EircAEtAS44eRiRhyphenhyphenrcPm2r-McnJ4ShD8AuoYeNLBxJRa-8i5_IIoQgggiAECqQY4u8LBa7nwHCKfUbN0ZKhKNFdDgYr-qJsN30mCZqbmAPetEI-DRNMq_/s1600/Red+Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nk7kYHNhY7IPQyExBa0rF2EircAEtAS44eRiRhyphenhyphenrcPm2r-McnJ4ShD8AuoYeNLBxJRa-8i5_IIoQgggiAECqQY4u8LBa7nwHCKfUbN0ZKhKNFdDgYr-qJsN30mCZqbmAPetEI-DRNMq_/s640/Red+Pasta.jpg" width="640" /></a></div>
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Serves 4</div>
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Ingredients for pasta sauce</div>
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<br />4-5 cloves garlic<br />3 Green chillies, finely chopped<br />50 grams Amul butter<br />1 teaspoon thyme<br />50 ml Del monte olive oil<br />100 gms finely diced green and yellow capsicum<br />250 gms finely chopped red onion<br />100 gms Del monte corn<br />100 gms Baby corn<br />100 gms diced mushrooms<br />200 ml tomato puree<br />1 can tomatoes<br />100 gms cream cheese<br />2 teaspoon Oregano<br />2 tablespoon Del monte Pasta sauce<br />Salt to taste</div>
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Ingredients for garlic bread</div>
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<br />2 cloves of garlic, finely crushed<br />50 gms Amul butter<br />Bread</div>
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Ingredients for pasta</div>
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<br />300 gms of Del monte pasta of your choice</div>
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</div>
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Preparing the sauce</div>
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<br />Pour olive oil in the pan. Add onion to the hot oil. After about 2 mins of cooking; add capsicum, green chillies and mushrooms to the onion. After 5 mins of cooking, add puree and canned tomatoes and break them roughly with ladle.</div>
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<br />Add pasta sauce, thyme and tablespoon of oregano to the mix. Let it simmer for 10 mins. Once the mix is cooked; add cheese, corn and baby corn to the mixture. Add salt to taste</div>
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</div>
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Preparing garlic bread</div>
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<br />Add garlic paste to the butter. Slice the loaf diagonally. Coat the butter-garlic mix on two sides of loaf. Heat the loaf on the pan till golden brown.</div>
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</div>
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Preparing the pasta</div>
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<br />I prefer to use elbow macaroni. Though the recipe works equally well for all varieties be it penne, spaghetti, fusilli, fettuccini etc. No layered pasta though. Pasta takes approx. 15 mins on a boiling water to reach al-dente stage. You can judge when the pasta is done by taking out a piece and biting on it. If it feels firm and soft at the same time and doesn’t taste raw or floury when chewed, it is done.</div>
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<br />Add boiled pasta to the simmering mixture and let it cook for about five minutes.</div>
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Serving</div>
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<br />Place the pasta in the center of a bowl. Sprinkle oregano and place garlic bread on side.<br />Serve piping hot</div>
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Tips</div>
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<br />Time the pasta so that it is taken off the stove just as the sauce is prepared so that you can strain it straight into the pot. Makes the infusion of flavors much more easierIf you have to keep the pasta strained for some time… make sure you cool it as soon as it is taken off the heat so that the pasta doesn’t get overcooked in its own heat. Add the cream cheese towards the end so that it provides a creamy smoothness to the pasta but<br />doesn’t get cooked too much.</div>
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<br />Make sure the ingredients are not cooked too much or else they won’t stand out in the pasta. I personally don’t like olives. But if you don’t mind them, you can put some 6-7 pieces of coarsely chopped pitted Del Monte black olives when adding cheese to the mix</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3i3-9IiUPeyyni6U4rPqXIOAX8JvC0ZULgRhGuzxnQ7T8Dl9rTWF4iEnrSZ8XDY5wUVYTNGWPhE72oxhteQoD1Gx73ndkcfLYB6QgxAiCjIHMjyq6Lxg-VcVMInLAhSt0TQB1QkF_nE8v/s1600/qfi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3i3-9IiUPeyyni6U4rPqXIOAX8JvC0ZULgRhGuzxnQ7T8Dl9rTWF4iEnrSZ8XDY5wUVYTNGWPhE72oxhteQoD1Gx73ndkcfLYB6QgxAiCjIHMjyq6Lxg-VcVMInLAhSt0TQB1QkF_nE8v/s320/qfi.jpg" width="266" /></a></div>
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<br />
<div style="text-align: justify;">
Publisher: Andrews McMeel Publishing</div>
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<div style="text-align: justify;">
<br />This book is the latest by Ruta Kahate who
earlier wrote 5 Spices, 50 dishes. All of the recipes mentioned in the book are
said to take just 30 minutes to get ready including the time involved for
soaking and marinating. She introduces the concept of Quick fix Indian pantry
that has ingredients which are used in Indian recipes. The Shortcut shelf
segment has 8 recipes for recurring homemade items that can be refrigerated and
helps in cooking faster.</div>
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</div>
<div style="text-align: justify;">
<a href="http://simpleindianfood-blogroll.blogspot.in/2012/07/cookbook-review-quick-fix-indian-by.html" target="_blank">Read more</a></div><div class="blogger-post-footer"><script type="text/javascript"><!--
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLSHSW1Ze0j49QBn6NDWHdYI73TLWwz7tWtb5LBEhUa-sPYlHhyphenhyphenK30zKSDDDqDRlSG9g_Q1ps3TpytBHg9IqOPS4BY1pfkGH7MUtravmdt5dL5b1E9UyigBLE9gdWgsM8635sWfCFOYkD/s1600/7433773196_ac80aa4bf8_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLSHSW1Ze0j49QBn6NDWHdYI73TLWwz7tWtb5LBEhUa-sPYlHhyphenhyphenK30zKSDDDqDRlSG9g_Q1ps3TpytBHg9IqOPS4BY1pfkGH7MUtravmdt5dL5b1E9UyigBLE9gdWgsM8635sWfCFOYkD/s640/7433773196_ac80aa4bf8_z.jpg" width="400" /></a></div>
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</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Roma sharma has come up with this interesting
e-book titled 60 great recipes for your baby. Most of the first time mothers
have tons of queries relating to what food the kid needs to be given after the
phase of breast feeding. This ebook would help them give the right kind of food
and has also varieties that wouldnt make food boring for the kid.</div>
<br />
<div style="text-align: justify;">
The book has segments based on the age group of
the kid. </div>
<br />
<div style="text-align: justify;">
<a href="http://simpleindianfood-blogroll.blogspot.com/2012/06/60-great-recipes-for-your-baby-by-roma.html" target="_blank">Click here to read more about it</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sPWt3h9DrEQkI5gQtUSVeo1ZHsUvq8Ily4iplKn3xaWMYMlVlCeDOjaYdlaOEF1XyfmbGqnfQhiz3JqAQcGfiVuPWPBZUwIaoF-DYrDe2mhlPq22qQ3DjNHVUtZ6GgerN8eMRZ40DjeU/s1600/mysore+bonda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sPWt3h9DrEQkI5gQtUSVeo1ZHsUvq8Ily4iplKn3xaWMYMlVlCeDOjaYdlaOEF1XyfmbGqnfQhiz3JqAQcGfiVuPWPBZUwIaoF-DYrDe2mhlPq22qQ3DjNHVUtZ6GgerN8eMRZ40DjeU/s640/mysore+bonda.jpg" width="640" /></a></div>
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<div style="text-align: justify;">
Ingredients</div>
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<br /></div>
<div style="text-align: justify;">
1 cup all purpose flour (maida)</div>
<div style="text-align: justify;">
1/2 cup beaten curd</div>
<div style="text-align: justify;">
Salt to taste</div>
<div style="text-align: justify;">
Finely chopped green chillies and coriander leaves</div>
<div style="text-align: justify;">
1/2 tsp ginger paste</div>
<div style="text-align: justify;">
1 tsp sugar</div>
<div style="text-align: justify;">
1 tsp crushed pepper</div>
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1/2 tsp cumin seeds</div>
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1/2 tsp cooking soda</div>
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Oil to fry</div>
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<br /></div>
<div style="text-align: justify;">
Mix all the ingredients except oil and cooking soda to get a thick batter. If required add more water as needed. </div>
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<br /></div>
<div style="text-align: justify;">
Heat oil on low flame and when its hot enough to fry, add the cooking soda and mix well. Make small balls of the batter and fry in medium flame till its golden brown all over. It is important to ensure medium flame as the bonda may get brown but stay uncooked if done on high flame.</div>
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<br /></div>
<div style="text-align: justify;">
Serve hot.</div><div class="blogger-post-footer"><script type="text/javascript"><!--
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Meet Rosh of <a href="http://roshellechefaldente.blogspot.in/" target="_blank">Chef Al Dente</a> in the budding blogger series</div>
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</div>
<div style="text-align: justify;">
She says - </div>
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<br />A Food Technologist by profession, I started taking a keen interest in cooking after my marriage since my husband is a foodie and I wanted to please him with my culinary skills. My mother is an amazing cook and I think her talent has rubbed on me a little so it was not a very rough start though I still believe there is lot more I need to learn! Piscean by birth, I am a very imaginative, compassionate and sensitive being. I love anything and everything that motivates me creatively. At the same time I am also very lazy so was not sure if blogging would work out well for me. But right now I enjoy sharing my creations with my blogger friends and have found a new passion in food styling and photography. More than cooking that is what interests me now and I am very keen on improving these skills.</div>
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<br /></div>
<div style="text-align: justify;">
The idea to start a blog was planted in my head by my husband. I was skeptical since I did not see myself taking photos and writing posts about the dishes I cooked everyday. How wrong was I! At present this is my favourite hobby and I look forward to blogging. I love to cook dishes that are simple, less time consuming yet tasty. That would be my mantra in cooking and this is reflected in my blog. I also believe that you eat with your eyes first; no matter how tasty the dish, if it fails to please your eyes there is very little chance that it will reach your tummy. So styling food and making it presentable is also something that I strive to achieve and I am still progressing gradually on my learning curve; drawing inspiration from what I see around and also from my fellow bloggers. The day I manage to take a stylish and professional food photograph would be the day I would consider my blogging skills truly redeemed. And miles to go before I sleep...</div>
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<br /></div><div class="blogger-post-footer"><script type="text/javascript"><!--
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTHqtKw9WzC_rM3aSSzFaCcZRdyMbJFbkclI1hYpQoY-hAOMl3q_LfzI9gelpRkx00onaaZVH0a6_jI-6t1r9nZ8iAcB5-sPymJdKigOItuZr0fiB86RZcCKC1k9Jt6FYDHygWtdCtUdI/s1600/sprout+toast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTHqtKw9WzC_rM3aSSzFaCcZRdyMbJFbkclI1hYpQoY-hAOMl3q_LfzI9gelpRkx00onaaZVH0a6_jI-6t1r9nZ8iAcB5-sPymJdKigOItuZr0fiB86RZcCKC1k9Jt6FYDHygWtdCtUdI/s640/sprout+toast.jpg" width="640" /></a></div>
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<div style="text-align: justify;">
Ingredients</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bread slices</div>
<div style="text-align: justify;">
Tomato sauce</div>
<div style="text-align: justify;">
Cooked sprouts (with bit of salt)</div>
<div style="text-align: justify;">
Italian seasoning</div>
<div style="text-align: justify;">
Grated pizza cheese</div>
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<br /></div>
<div style="text-align: justify;">
Spread some sauce over the bread slices..then a layer of sprouts, sprinkle some seasoning and a layer of grated cheese.</div>
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<br /></div>
<div style="text-align: justify;">
Cook in a preheated oven at 180 degrees for 10 minutes till cheese melts. </div>
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<br /></div>
<div style="text-align: justify;">
A quick and cheesy toast ready - Can use any vegetable instead of sprouts for the topping.</div>
<br />* I didnt add extra salt as the cheese, bread and sprouts already have sufficient salt<div class="blogger-post-footer"><script type="text/javascript"><!--
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShYtjdXP9J9E_ym9oKZkk0jwlRUHQB5xGsEbOZx0CoYMR_446PkW7HUkk3Qj57s-WrOyGPAqBfmI2clDq0j8HckPv4x6-bmCCgesP8zVw4YwxwhcbzS9jJmvL37ce1b_xSOk_UX4QUGFg/s1600/pizza+roll+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="558" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShYtjdXP9J9E_ym9oKZkk0jwlRUHQB5xGsEbOZx0CoYMR_446PkW7HUkk3Qj57s-WrOyGPAqBfmI2clDq0j8HckPv4x6-bmCCgesP8zVw4YwxwhcbzS9jJmvL37ce1b_xSOk_UX4QUGFg/s640/pizza+roll+1.jpg" width="640" /></a></div>
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<br />
<div style="text-align: justify;">
Ingredients</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1.5 cups all purpose flour</div>
<div style="text-align: justify;">
1 tbsp active dry yeast</div>
<div style="text-align: justify;">
1/4 cup ,ilk</div>
<div style="text-align: justify;">
1/4 cup water</div>
<div style="text-align: justify;">
3/4 tsp salt</div>
<div style="text-align: justify;">
1/2 tbsp sugar</div>
<div style="text-align: justify;">
1/8 cup oil</div>
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<br /></div>
<div style="text-align: justify;">
For the toppings</div>
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<br /></div>
<div style="text-align: justify;">
Pizza sauce</div>
<div style="text-align: justify;">
Herbs - Oregano and red chilli flakes</div>
<div style="text-align: justify;">
Capsicum, tomato, onion, paneer and sweet corn</div>
<div style="text-align: justify;">
Grated mozarella cheese as required</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mix oil, sugar, salt with warm water to dissolve the sugar and salt. Warm the milk and add the active dry yeast to it. Keep covered for 5 minutes till it froths well. Add this to the liquid mix and finally add in the flour to get a soft dough. Cover with a wet muslin cloth and keep in a warm place for 1-2 hours till it doubles up in size.</div>
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<br /></div>
<div style="text-align: justify;">
Divide into two parts and roll them into a thick rectangle. Prick the base with a fork and cook in a preheated oven at 200 degrees for about 5- 7 minutes. Leaving out about an inch on all sides, spread the pizza sauce, arrange the toppings, add grated cheese and finally the herbs. Slowly roll it from one end to another and bind with few drops of milk. Gently use a knife to cut it into rolls and place them on a baking tray.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxVVU7spnleGPOvkAdndmLOyVVEREGE8opJx7Zd894bUjcXSOKOKk150kh_HVOyS9DvlVUQA3xnOIydpmYJ8yCiiIOCsGyGJJ9gQSsPy601nrZv2doTYqMoy1hyIEU3aq06fRanbDEH8R/s1600/pizza+roll+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxVVU7spnleGPOvkAdndmLOyVVEREGE8opJx7Zd894bUjcXSOKOKk150kh_HVOyS9DvlVUQA3xnOIydpmYJ8yCiiIOCsGyGJJ9gQSsPy601nrZv2doTYqMoy1hyIEU3aq06fRanbDEH8R/s640/pizza+roll+2.jpg" width="434" /></a></div>
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</div>
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Add a little more cheese on the top and cook again in a preheated oven at 200 degrees for 8-10 minutes till the cheese melts.</div>
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<br /></div>
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Single serving pizza rolls ready.</div>
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Serve hot.</div><div class="blogger-post-footer"><script type="text/javascript"><!--
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQavsOnv2G2niV8zrGuzV51Cw0Ro7Q-LgoHzwzsXo89ymNyO-rHNNiO0mWXnNOI3exjWZCB76DGjDa06lE25X3ilAllafgRkDMZGHmdrOJMgYres6_eMs1jQWYkKPmBnJOwvvK9P6Pmuj/s1600/khoya+gulab+jamun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQavsOnv2G2niV8zrGuzV51Cw0Ro7Q-LgoHzwzsXo89ymNyO-rHNNiO0mWXnNOI3exjWZCB76DGjDa06lE25X3ilAllafgRkDMZGHmdrOJMgYres6_eMs1jQWYkKPmBnJOwvvK9P6Pmuj/s640/khoya+gulab+jamun.jpg" width="640" /></a></div>
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<div style="text-align: justify;">
Ingredients</div>
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<br /></div>
<div style="text-align: justify;">
1.5 cups khoa at room temperature<br />1 cup all purpose flour<br />2 pinches baking soda<br />Oil/ghee to fry<br />3 cups sugar<br />2 cups water<br />1 tsp rose essence<br />1/2 tsp cardamom powder<br />2-3 tbsp milk (if required)</div>
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<div style="text-align: justify;">
Mix the khoa, flour, soda well and add a little bit of milk as required to get a soft dough. Make small balls and keep ready</div>
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Heat sugar and water till sticky consistency and add cardamom powder and rose essence. </div>
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Heat the oil/ghee on a very low flame and fry the balls till golden brown. Remember not to increase the heat and the balls will not get cooked from inside and will remain hard. Immediately after frying, put the balls in the warm sugar syrup and repeat for rest of the dough. Keep covered for atleast an hour for the jamuns to get well soaked in the syrup. </div>
<div style="text-align: justify;">
Serve warm.</div><div class="blogger-post-footer"><script type="text/javascript"><!--
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1deVFktrv61klbb8cbevP1zTXB4m9t5sTAbbD7EKpHYDxW8tJKp5rEfl-HnZIm1CPqAH57Omj_ao4W9yl0zMW1olIDvaymiUkYOeD1DaFyQsGKLSJs3kINOb4ZbiMAFb5vEsQFVTftJSp/s1600/2011-12-28+16.35.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1deVFktrv61klbb8cbevP1zTXB4m9t5sTAbbD7EKpHYDxW8tJKp5rEfl-HnZIm1CPqAH57Omj_ao4W9yl0zMW1olIDvaymiUkYOeD1DaFyQsGKLSJs3kINOb4ZbiMAFb5vEsQFVTftJSp/s640/2011-12-28+16.35.30.jpg" width="640" /></a></div>
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<div style="text-align: justify;">
Recipe source :<a href="http://www.rakskitchen.net/2010/03/home-made-pizza.html" target="_blank"> Raji of Raks Kitchen</a></div>
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<br /></div>
<div style="text-align: justify;">
Ingredients</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1.5 cups all purpose flour</div>
<div style="text-align: justify;">
1 tbsp active dry yeast</div>
<div style="text-align: justify;">
1/4 cup milk</div>
<div style="text-align: justify;">
1/4 cup water</div>
<div style="text-align: justify;">
3/4 tsp salt</div>
<div style="text-align: justify;">
1/2 tbsp sugar</div>
<div style="text-align: justify;">
1/8 cup oil</div>
<div style="text-align: justify;">
For the toppings</div>
<div style="text-align: justify;">
Pizza sauce</div>
<div style="text-align: justify;">
Herbs - Oregano and red chilli flakes</div>
<div style="text-align: justify;">
Capsicum, tomato, onion, paneer and sweet corn</div>
<div style="text-align: justify;">
Grated mozarella cheese as required</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mix oil, sugar, salt with warm water to dissolve the sugar and salt. Warm the milk and add the active dry yeast to it. Keep covered for 5 minutes till it froths well. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add this to the liquid mix and finally add in the flour to get a soft dough. Cover with a wet muslin cloth and keep in a warm place for 1-2 hours till it doubles up in size.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81H0PkJSy1n69DiQLP0Z5Tcomb85B7afGM1O6rscr2Zsq1r_gSHzD5ICBxzTySWDsr7lcKddPjX8pK3sx3mX3d2lWApFvYAphVBhdCOOpPyO5aLFjiRhCKuqvGcTPgRb_elR5Z7kSanIZ/s1600/veg+pizza+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81H0PkJSy1n69DiQLP0Z5Tcomb85B7afGM1O6rscr2Zsq1r_gSHzD5ICBxzTySWDsr7lcKddPjX8pK3sx3mX3d2lWApFvYAphVBhdCOOpPyO5aLFjiRhCKuqvGcTPgRb_elR5Z7kSanIZ/s640/veg+pizza+1.jpg" width="640" /></a></div>
Divide into two parts and roll them into a thick round. Roll the corners slightly so that the stuffing doesnt come out. Prick the base with a fork and cook in a preheated oven at 200 degrees for about 5- 7 minutes. Spread the pizza sauce, arrange the toppings, add grated cheese and finally the herbs. </div>
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<div class="separator" style="clear: both; text-align: center;">
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Cook again in a preheated oven at 200 degrees for 8-10 minutes till the cheese melts.</div>
<div style="text-align: justify;">
Serve hot.</div><div class="blogger-post-footer"><script type="text/javascript"><!--
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