tag:blogger.com,1999:blog-73152179407204523342024-03-29T10:15:40.477+01:00Eat n Eat little MorePeople who love to eat are always the BEST people - Julia ChildEat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.comBlogger281125tag:blogger.com,1999:blog-7315217940720452334.post-70411392267417992952023-03-04T15:49:00.000+01:002023-03-04T15:49:02.690+01:00Bajra neer dose/Pearl millet savoury crepes <p>Sajje neer dose/Bajra neer dose/Pearl millet savoury crepes</p><p>Quite natural is the thought of every Indian woman who worries as what to cook to feed her family. I am quite spontaneous in that aspect. I don't prefer planning much ahead of time or in advance as it just adds to my anxiety. It is like I get up in the morning, scan my kitchen cabinet and just like that idea drops in. People may not believe but it is so at my place. I do plan only when I need fermentation, soaking, resting time etc for some dishes, otherwise it is all instant yet healthy as far as possible. So here is my sajje neer dose that I did for breakfast today morning. Pearl millet or sajje or bajra is a very healthy grain which is energy-packed and can also be called a superfood. Loaded with insoluble fiber that helps you lose weight, lower cholesterol, and lower blood sugar levels. Let's see how I prepared this bajra neer dose. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJW2EjzoEjnsU1JrgwqbBMEch8Aoz1365p0EZfX1DnOWWolO8_lMki2egRWo3sIGsfJ0ROJeFqJ7eKQXSvUHvTaKyYNuzTBfyUf5rdld6YcZ0-VH24ocOafZNr2xFPGThg3EijaJGkZT7mG-NO88EGfsVSFTqrBq-EWXVl-ytsPQU1RdOkv-BaaI0hQ/s5120/IMG_20230304_120743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5120" data-original-width="3840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJW2EjzoEjnsU1JrgwqbBMEch8Aoz1365p0EZfX1DnOWWolO8_lMki2egRWo3sIGsfJ0ROJeFqJ7eKQXSvUHvTaKyYNuzTBfyUf5rdld6YcZ0-VH24ocOafZNr2xFPGThg3EijaJGkZT7mG-NO88EGfsVSFTqrBq-EWXVl-ytsPQU1RdOkv-BaaI0hQ/s320/IMG_20230304_120743.jpg" width="240" /></a></div><span><a name='more'></a></span><p><br /></p><p>Ingredients :</p><p>Bajra flour - 1 cup. </p><p>Water - 2 ¼ cup. </p><p>Chopped onion - 1/2cup. </p><p>Chopped coriander leaves - 2-3 tsp. </p><p>Chopped curry leaves - 2-3 tsp. </p><p>Green chillis - 1 finely chopped. </p><p>Salt to taste. </p><p>Ghee to roast. </p><p>Recipe :</p><p></p><ul style="text-align: left;"><li>Mix bajra flour, water slowly without forming lumps. Add salt to taste. </li><li>Add chopped onions, green chillis, coriander leaves and curry leaves. </li><li>Mix and let it rest for 15 mins. </li><li>The flour settles in the bottom usually. So after 15mins when you check, mix well. </li><li>Heat a griddle, when hot pour ladle full over the griddle, don't spread as we usually do for other lentil crepes and cook without covering for 20-30secs.</li><li>Add 1tsp. ghee and spread it all over the crepe. </li><li>Keep cooking another 30 secs. Slowly they will be fully roasted, crisp and ready to be removed and served hot. Enjoy them with chutney or sambar or even with honey or a dollop of yogurt. </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlk_azVFRqy5maNFxDJ6Ckh3E0BHXhklWgap-A6ot0-jPPjUiFqmMK1o53DP-bQPOeccIK28UW4oIK9i4AhaDXXN_eB1tc_28-54_Qbj7DBWSk-OR4AIvHLRUpqM756OptcQIntRggH1NB99wEP5Ns8UpjoGd08tNSF3z3Yeb4031SZNGbKHRjA20Blw/s5120/IMG_20230304_115918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5120" data-original-width="3840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlk_azVFRqy5maNFxDJ6Ckh3E0BHXhklWgap-A6ot0-jPPjUiFqmMK1o53DP-bQPOeccIK28UW4oIK9i4AhaDXXN_eB1tc_28-54_Qbj7DBWSk-OR4AIvHLRUpqM756OptcQIntRggH1NB99wEP5Ns8UpjoGd08tNSF3z3Yeb4031SZNGbKHRjA20Blw/s320/IMG_20230304_115918.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Unl2Re283eM1ybihG1HooPYQ2LQofsy1B7SqiQvU6vWuCios9S9gA01MaRgoYRqEO_ThS_N_8eMrya8RZaudfowDglT8EEXz6H7MoKGC5lVQdJQvhQRV85L-R42fZ0q8fXi8y10kt0bf2WfS4oxgiTPWh_ZdPabj7B921zwdUB9goCXdG6MMlm4fUw/s5120/IMG_20230304_120743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5120" data-original-width="3840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Unl2Re283eM1ybihG1HooPYQ2LQofsy1B7SqiQvU6vWuCios9S9gA01MaRgoYRqEO_ThS_N_8eMrya8RZaudfowDglT8EEXz6H7MoKGC5lVQdJQvhQRV85L-R42fZ0q8fXi8y10kt0bf2WfS4oxgiTPWh_ZdPabj7B921zwdUB9goCXdG6MMlm4fUw/s320/IMG_20230304_120743.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmeVzdD-Vc4S3G0cvdL1ais0QcPr-hRI-vTmF1vAGkEt2u1vtonEINmkVNxAiy7JvOpDGJo_bU3Tza48p7NUYfjIxX-qZPFSQxW_FDLcRZPx3jM46iVgRsxsbOHUjTLOeY4masKodTOghekJwajV9phyo6qnwCn4FRKIBBrjOyZt5P12MoaBKOA1XKfQ/s5120/IMG_20230304_120256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5120" data-original-width="3840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmeVzdD-Vc4S3G0cvdL1ais0QcPr-hRI-vTmF1vAGkEt2u1vtonEINmkVNxAiy7JvOpDGJo_bU3Tza48p7NUYfjIxX-qZPFSQxW_FDLcRZPx3jM46iVgRsxsbOHUjTLOeY4masKodTOghekJwajV9phyo6qnwCn4FRKIBBrjOyZt5P12MoaBKOA1XKfQ/s320/IMG_20230304_120256.jpg" width="240" /></a></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwWQsbC1mjD71U2MjaCvEZBGyPX2wijVB9xeXr4tH4ADetQ6925EEcJzSJrP6YsFKjkR7k2X9t2mx13cPW_pQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div><br /></div><div>Note: </div><div><ul style="text-align: left;"><li>Adjust a bit with water if needed as the consistency should be watery and it at times depends on the quality of the flour. So it might be a little more that 2¼ or little less than that for 1 cup of flour. </li></ul></div><p></p><p><span face="sans-serif">Enjoy the dish! n don't forget </span><span face="sans-serif" style="color: red;">Eat and Eat little MORE</span><span face="sans-serif">.. :)</span></p><div><p><br /></p></div><p></p><div><br /></div><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-72868314362506944922022-10-28T23:16:00.003+02:002022-10-29T10:09:31.157+02:00Moong dal payasam/Split green gram dessert<p>Quick yet delicious and easy South Indian dessert is this moongdal payasam or split green gram dessert. The richness of jaggery, coconut milk and the goodness of green gram flavored with cardamom powder loaded with ghee fried cashewnuts and raisins. Ain't that making you drool as you read? </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHY2L3Gii2MWWhA7OFk0D-HHFsZc1AmtFFERySKxpNItGZAI3VMiTd41OsTtV88deJ6RVECFqu32m5N7djdEs8r-X-cDNc_19d4k3HMJbE3Hw13asuZY0L2_FEQQzjkVKGqxfaJGxw8NkiCg7utHO5_c4uzaJorPPUImD4nhz5Nn8K92FXSNwkahIwLA/s3648/IMG_20221028_224924.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3648" data-original-width="2736" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHY2L3Gii2MWWhA7OFk0D-HHFsZc1AmtFFERySKxpNItGZAI3VMiTd41OsTtV88deJ6RVECFqu32m5N7djdEs8r-X-cDNc_19d4k3HMJbE3Hw13asuZY0L2_FEQQzjkVKGqxfaJGxw8NkiCg7utHO5_c4uzaJorPPUImD4nhz5Nn8K92FXSNwkahIwLA/s320/IMG_20221028_224924.jpg" width="240" /></a></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><p>This easy dessert is yet bound to win the hearts of the ones who are served. Are you looking for one? If yes, then here you go without much ado. </p><p>Ingredients:</p><p>Moong dal/Split green gram - ¾ cup</p><p>Water - 2¼ cup</p><p>Thin coconut milk/regular cow milk - ¼ cup</p><p>Coconut milk - 1½ cup</p><p>Jaggery powder - 1 cup</p><p>Cashewnuts - 10-20 broken</p><p>Raisins - 20-30</p><p>Ghee-5tsp</p><p>Cardamom - 3 pods crushed</p><p>Salt a pinch</p><p>Recipe:</p><p></p><ol style="text-align: left;"><li>Dry roast the dal/split green gram until a nice aroma comes out. </li><li>Add water and around 1 tsp ghee and let it pressure cook for 3 whistles. </li><li>Fry cashewnuts in remaining ghee till golden and add raisins and saute till they bulge. Set aside. </li><li>Add jaggery powder to the cooked gram and cook for another 3-4 mins. </li><li>Add thin coconut milk or regular cow milk and cook another 5 mins. </li><li>Add the pinch of salt to enhance the sweetness. Mix well. </li><li>Lower the flame and add thick coconut milk, now add the fried raisins and cashewnuts.</li><li>Followed by that add cardamom, mix and serve. </li></ol><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDpWaWWGvPr63KjNvVVwKxLNFDO9Pw4DT9cYFUQKyeEtefkfzcqsa-pacSdWloF85Mdh5GxH6HQLLREkjMRE4vj-vL_9xTMkTA5UKWAW7ci3jx85CI10VJfR6koUb3mNmLpfVvImKUWIqbndiFHp-b-eG-H0-f9Js27KFGgidp2InjpEv57p81f3tlg/s3648/IMG_20221028_225504.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3648" data-original-width="2736" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDpWaWWGvPr63KjNvVVwKxLNFDO9Pw4DT9cYFUQKyeEtefkfzcqsa-pacSdWloF85Mdh5GxH6HQLLREkjMRE4vj-vL_9xTMkTA5UKWAW7ci3jx85CI10VJfR6koUb3mNmLpfVvImKUWIqbndiFHp-b-eG-H0-f9Js27KFGgidp2InjpEv57p81f3tlg/s320/IMG_20221028_225504.jpg" width="240" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAShQ9FLrLT_ETDT6llROycZQUTm7OgpmXUdJHH9nXZzqKLjECrIc4XZY5fJ5D7nxbaPZd9Q7Xl1Zt6oAfkGjRY5NUeswaQJBxY6R2zoE4yWtYcbrDg8wE5Kys5qfTIr97EAh1aXcjGi9Miuwo7XtHf1rzaOj75yoCrmTpX8RWBVQzDJDmItQ2UbsJ5w/s3480/IMG_20221028_230502_edit_1655091935055779.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3480" data-original-width="2610" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAShQ9FLrLT_ETDT6llROycZQUTm7OgpmXUdJHH9nXZzqKLjECrIc4XZY5fJ5D7nxbaPZd9Q7Xl1Zt6oAfkGjRY5NUeswaQJBxY6R2zoE4yWtYcbrDg8wE5Kys5qfTIr97EAh1aXcjGi9Miuwo7XtHf1rzaOj75yoCrmTpX8RWBVQzDJDmItQ2UbsJ5w/s320/IMG_20221028_230502_edit_1655091935055779.jpg" width="240" /></a></div><br /><p>This was part of the South Indian Thali tonight at home. Thali was indeed quick one that took me around an 1 hour in total. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifctKROP3jlfC-h-vnJqwfDVp-NexehuIo85EqqPEqlxcZLIM_lZ6GEXk7kTHWa0ET0zpE54MOm_eo6yNGxKx006xIAsowhBc3vgrZhDrC5zitXky0YDrVlNoCOuLWyf6ieTJx1ltsTFe_QWNsI77pQ216kOLb4IJLex9rGurTnQ43QLFdJJtyUNmO6Q/s2736/IMG_20221028_223900_823.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="2736" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifctKROP3jlfC-h-vnJqwfDVp-NexehuIo85EqqPEqlxcZLIM_lZ6GEXk7kTHWa0ET0zpE54MOm_eo6yNGxKx006xIAsowhBc3vgrZhDrC5zitXky0YDrVlNoCOuLWyf6ieTJx1ltsTFe_QWNsI77pQ216kOLb4IJLex9rGurTnQ43QLFdJJtyUNmO6Q/s320/IMG_20221028_223900_823.jpg" width="320" /></a></div><br /><p>Thali has:</p><p>Kosambari(Indian salad made of soaked green gram, fresh coconut, cucumbers and grated carrots)</p><p>Gujje palya (Tender jackfruit dry)</p><p>Chepparadavare neerulli palya (Flat beans with onions dry)</p><p>Navilukosu sambar(Kohlrabi/Knol khol sambar)</p><p>Rice</p><p>Moongdal payasa(split green gram dessert) for which you see the recipe above. </p><p>Notes :</p><p></p><ul style="text-align: left;"><li>Use regular milk if you don't have access to coconut milk. Taste definitely differs though. </li><li>If jaggery powder isn't available, melt jaggery adding water and use that melted jaggery water to the cooled gram. </li></ul><p></p><p><span face="sans-serif">Enjoy the dish! n don't forget </span><span face="sans-serif" style="color: red;">Eat and Eat little MORE</span><span face="sans-serif">.. :)</span></p><p><br /></p><p><br /></p><p><br /></p>Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-71388470489577604352022-09-27T13:14:00.013+02:002022-09-27T17:11:31.890+02:00Kesar peda / Saffron milk fudge<p></p><div class="separator" style="clear: both;">Cooking sometimes takes me to a different world, there are days I hate to be in kitchen and there are few where I could perform elaborate cooking standing hours together performing minute fine tasks required. Yesterday was one such day where I achieved fineness and swiftness. As it was a working day, I wanted to quickly get something done which would please everyone's palette. <div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMbS3w7Buiof7Dji2A-ULol8a5FQyyA0lX2c7KKjZ4-h0AVDFgp1BNa71KLhkhIeIhqUJacw-EtWLxOtBiow8k81AO6igS1lDgv7Lc7rHBAyr3E9S9bvgmQ4YeNTXO4TmgBGdcu4MIpCc5tAIyV-qIbumg-KKuABwOMVIirGYFsRFhXgY73arUivYTw/s320/IMG_20220926_225524_706.jpg" width="320" /></span></div></div><div> </div><div><p><br /></p><p></p><span><a name='more'></a></span>An easy dessert involving just few ingredients turns out rich due to the usage of saffron/kesar. Best part of this dessert is, it is aromatic due to the use of saffron, mild and not too sweet as it involves no extra sugar except for the sweetness from condensed milk. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLV-as1ChDUm19t3fZF7EOLpj5eoUt60JMroY2ZpEzOmzw1UuZfL-no31KCFCFi6drPTAfb9MSfGp3DooMvQtMKzSLdt6JonoZ1DQTdESYDzX1d5tVp-BWilHojamI1sJH4l2JaVlAHTWnyvzLGZfi5Y5QHCnguM2GTyBPaM7iKbEFmKa_UibwFve1Q/s1440/IMG_20220926_225524_792.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLV-as1ChDUm19t3fZF7EOLpj5eoUt60JMroY2ZpEzOmzw1UuZfL-no31KCFCFi6drPTAfb9MSfGp3DooMvQtMKzSLdt6JonoZ1DQTdESYDzX1d5tVp-BWilHojamI1sJH4l2JaVlAHTWnyvzLGZfi5Y5QHCnguM2GTyBPaM7iKbEFmKa_UibwFve1Q/w320-h320/IMG_20220926_225524_792.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div class="separator" style="clear: both;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwbhMYPUQUtIPnFxqleQsnXv94y-RB07Jzb0SbZuxAyLfUWcbtr_SN_RikxKhjEYskS_Ad7aU7fWCVg0oLo4d6YA6U4xP8nXK7l2bsZ0tt6w3BsKqrR4JqwP_cdUSo3Jb1HhCjIrOUhgRMpHSxZo3DCBlo2Kb-mebqNnmev2oh04D0LS0knExBMUOwQ/s1800/IMG_20220926_224943_698.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span> <span> <span> </span><span> <span> </span> </span> <span> </span><span> </span> </span></span><span> </span><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwbhMYPUQUtIPnFxqleQsnXv94y-RB07Jzb0SbZuxAyLfUWcbtr_SN_RikxKhjEYskS_Ad7aU7fWCVg0oLo4d6YA6U4xP8nXK7l2bsZ0tt6w3BsKqrR4JqwP_cdUSo3Jb1HhCjIrOUhgRMpHSxZo3DCBlo2Kb-mebqNnmev2oh04D0LS0knExBMUOwQ/s320/IMG_20220926_224943_698.jpg" width="256" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;">Milk powder - 200gms<br />Condensed milk tin - 400gms<br />Milk - 4 tsp<br />Saffron/kesar - approx 40 strands (generous amount)</div><div class="separator" style="clear: both;">Cardamom powder- ¼ tsp<br />Ghee - 2 tsp<br />Cashewnuts - few for decoration.<p style="text-align: left;">Recipe:</p><p style="text-align: left;"></p><ul style="text-align: left;"><li>Warm the milk until it is luke warm and add saffron to it. Let the saffron infuse into the milk.</li><li>In a pan add ghee and roast the milk powder for just 4-5 mins.</li><li>Pour in the condensed milk and keep mixing.</li><li>Keep mixing as long as the mixture starts to leave the pan. It shouldn't take more than 10-15 mins.</li><li>Now pour in the saffron milk to it and give it a good mix.</li><li>Mix well again for around 5 -10 mins more and the mixture starts to form into a lump and come together. To check the doneness, place the ladle that you use to mix in the formed lump/dough and it should stay stiff and not fall. Add cardamom powder and give a good mix as well.</li><li>Remove and let the mixture cool down.</li><li>Form balls and then decorate it with any nuts you prefer to.</li><li>Let it further cool down and enjoy</li></ul></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlGFnnZ_S3_GpAqTt34T3oDjw4vjgbMz0UYJEvfIZi7tVFK-dDnkar1u0EDsqT4iO4vVv1ySFWSjK8ta07gHUgTPkIlw_0cE7nwefbS3_WfcPcJ3_n_ziOIvOCe2Pia2ft3s4O1sa9SuljhjP-qDVtshEILpSWNq3dho9BxySFq93JBuL2hElj63_-Q/s1440/IMG_20220926_225524_741.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlGFnnZ_S3_GpAqTt34T3oDjw4vjgbMz0UYJEvfIZi7tVFK-dDnkar1u0EDsqT4iO4vVv1ySFWSjK8ta07gHUgTPkIlw_0cE7nwefbS3_WfcPcJ3_n_ziOIvOCe2Pia2ft3s4O1sa9SuljhjP-qDVtshEILpSWNq3dho9BxySFq93JBuL2hElj63_-Q/s320/IMG_20220926_225524_741.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzU_09W9wzl0xEMpKa6o4KXXXFvqhj7zrP3pbUCWTiPZAVlH1-fmB8TTfUe-cfN42HvrgEc528fmJQO_i3K63J9gLdUUhJLZZl7waEZYRWl62_4KNs3V8Obwh0Jnh1Q3nLIV4xchVLCQ_mx3TRHX6sp89r7AHYaoIF3cMsltI0m9g67JJqrhO2NBflFA/s1440/IMG_20220926_225524_744.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzU_09W9wzl0xEMpKa6o4KXXXFvqhj7zrP3pbUCWTiPZAVlH1-fmB8TTfUe-cfN42HvrgEc528fmJQO_i3K63J9gLdUUhJLZZl7waEZYRWl62_4KNs3V8Obwh0Jnh1Q3nLIV4xchVLCQ_mx3TRHX6sp89r7AHYaoIF3cMsltI0m9g67JJqrhO2NBflFA/s320/IMG_20220926_225524_744.jpg" width="320" /></a></div></div><div><br /></div>Notes:</div><div><ul><li>Do not reduce the quantity of saffron as the name is kesar peda which means saffron milk fudge which needs the mentioned amount of saffron. </li><li>Sweetness of condensed milk would determine the sweetness of the peda or fudge. </li></ul><div><br /><span face="sans-serif">Enjoy the dish! n don't forget </span><span face="sans-serif" style="color: red;">Eat and Eat little MORE</span><span face="sans-serif">.. :)</span></div></div><br /></div>Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com171364 Winnenden, Germany48.8697946 9.406613525.630576511018653 -25.7496365 72.109012688981352 44.5628635tag:blogger.com,1999:blog-7315217940720452334.post-33105420315579024032020-06-23T21:29:00.000+02:002020-06-23T21:40:22.768+02:00Halasinahannina Genasale and Halasinahannina Kottige <div dir="ltr" style="text-align: left;" trbidi="on">
It was a satisfying meal for dinner on Saturday last weekend. Made authentic havyaka brahmin delicacy which involved halasinahannina genasale and halasinahannina kottige with a dollop of homemade ghee and red coconut onion chutney. This definitely satisfied our cravings and it was soulfilling.<br />
Steam cooked, banana leaf wrapped, rice cake filled with ripe jackfruit, fresh coconut and jaggery mixture being called halasinahanninagenasale in kannada language by Kannadigas, chakkaeleada in malayalam by Keralites.<br />
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Ripe jackfruit along with cooked coconut and jaggery mixture is filled into thick rice batter spread on a banana leaf which is then steam cooked to turn into a delicacy. This dish is named halasinahannina(meaning ripe jackfruit) genasale which is then enjoyed as such with a dollop of ghee and also at times with a chutney.<br />
Another steamed ripe jackfruit dish is halasinahannina kottige. Here ripe jackfruit chopped fine is added to thick rice batter and is spread on a banana leaf and steam cooked.<br />
It is a tradition to cook these dishes by night previous day and the next day they are steamed for just few mins to make them warm and enjoyed as morning breakfast in the region around Mangalore or Kasaragod by the Havyaka Kannadigas and I am so excited to have prepared them here in Germany. It might be a cakewalk or an easy-peasy task for people belonging to these regions as that is quite common during the jackfruit season. But well, for us staying outside India, it is once in blue moon we devour such items and hence I put in all my heart and mind in preparing these.<br />
Sharing here both the recipes as they could be prepared from same batter, that way you get to enjoy 2 dishes.<br />
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Halasinahannina genasale and halasinahannina kottige :<br />
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Ingredients: (makes 3-4 genasale and 6 kottiges)<br />
Big bulbs of ripe jackfruit - 20<br />
Rice-500gms (3 cups)<br />
Water-1½ cup (250 - 280ml approx)<br />
Jaggery - 150gms(depends on sweetness required)<br />
Fresh grated coconut - 100gms<br />
Salt to taste<br />
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Recipe:<br />
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<ul style="text-align: left;">
<li>Soak rice for around 6-7hrs.</li>
<li>Grind it with water to a thick batter. Add around a little less than a tsp. of salt which should be sufficient. </li>
<li>Soften the banana leaves by catching them over the gas flame or by immersing in really hot water without tearing them and keep them ready after wiping clean. </li>
<li>In a pan, add 120gms jaggery and ¼ cup water and let it boil, once it begins to boil add coconut and followed by that add in 4 finely chopped ripe jackfruit bulbs. </li>
<li>Cook till the water content almost disappears. </li>
<li>Now add water to the steamer as mentioned in the steamer instructions and let the water in it boil and get the steamer ready. </li>
<li>In the meantime take a cleaned banana leaf, spread the thick rice batter using hands or a spoon, neither too thin nor too thick. </li>
<li>Now pop in around 3-4 tsp. of the coconut jaggery jackfruit mixture. </li>
<li>Fold in the banana leaf and place them in the steamer one by one once you see the steam coming. In this way prepare 4 genasales. </li>
<li>Remaining rice batter we turn to kottige batter. </li>
<li>For this second dish pulse the remaining jackfruit bulbs in a mixer, ensuring it doesn't turn into pulp without adding any water, thereby you get fine chopped jackfruit. </li>
<li>Pop them to the rice batter and add around 30 gms(2 tbsp depending on sweetness desired) jaggery powder and the fine chopped jackfruit obtained by pulsing. </li>
<li>Mix well and spread them on the banana leaves one by one a bit thick(not too thick) and fold them and pop into the steamer. </li>
<li>Steam them together for around 50-55mins on medium heat. </li>
</ul>
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Watch my youtube video to see the entire process below</div>
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Notes:</div>
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<ul style="text-align: left;">
<li>Do not reduce the quantity of jackfruit. </li>
<li>Sweetness of jackfruit if more reduce the jaggery amount a bit, but I got a medium sweet jackfruit hence used this much amount of jaggery. </li>
</ul>
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<span style="font-family: sans-serif;">Enjoy the dish! n don't forget </span><span style="color: red; font-family: sans-serif;">Eat and Eat little MORE</span><span style="font-family: sans-serif;">.. :)</span><br />
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com2tag:blogger.com,1999:blog-7315217940720452334.post-10105648052597700742020-06-07T18:21:00.001+02:002020-06-07T18:43:17.397+02:00Raw jackfruit dosa/Halasinakayi dose/raw jackfruit crepes<div dir="ltr" style="text-align: left;" trbidi="on">
Using almost all parts of jackfruit is a tradition in Dakshinakannada(southern most part of Karnataka, India) place I belong to. Especially our havyaka kannadiga community never ceases to amaze me with the varieties that are made out of tender or fully grown raw jackfruit as well as ripe jackfruit. It is an emotion to the people born and brought up there. Kids enjoy this with honey or rave(cooked liquid form of jaggery)<br />
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2 weeks back I happened to visit an Indian store here where I saw the raw frozen jackfruit and the first thing that came to my mind is jackfruit dosa, for people outside India to make it more clear they are crepes made out of raw full grown jackfruit. Traditionally it is served with mango rasayana(Indian ripe mangoes with coconut milk and jaggery) as well as red chutney made out of red chillies, onion and fresh coconut.<br />
This season of raw jackfruit remains till April or maximum up till the month of May.<br />
We happen to visit by July or August and I miss getting raw jackfruit delicacies. Ripe ones at times I still make it when we are there.<br />
Never mind missing a visit to India at this time of the year now, as I manage to get them though in frozen form here 😊 I am mentioning the recipe with ingredients measured in grams for beginners. Usually people just follow a rough measure of 1:3 or 1:2.5, say 1 cup of rice for 3 or 2.5 cups of chopped raw grown jackfruit. Let me take you through the recipe I followed.<br />
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Ingredients: (makes 14-15 dosas)<br />
Raw jackfruit fresh or frozen - 400gms.<br />
Raw white rice/Dosa rice - 250gms.<br />
Salt to taste. (used around 2 tsp.)<br />
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Recipe:<br />
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<ul style="text-align: left;">
<li>Soak rice for 4-5 hrs. Meantime thaw the frozen jackfruit if using frozen and chop and keep them ready. If fresh, chop and you are good to go. </li>
<li>Grind soaked rice adding a glass of water and salt. Once it has ground a bit add in half portion of the chopped jackfruit and grind further adding bit of water if required . </li>
<li>Pour the batter into a bowl and grind rest of the chopped jackfruit too to a fine paste adding bit of water. Add that to the batter. Mix well. </li>
<li>Check the consistency of the batter, it should be like any dosa batter as below in the video.</li>
<li>Heat iron tawa/griddle. When hot pour a ladle full of batter and spread. Cover and cook for a minute or two and then drizzle a tsp. of ghee or coconut oil. Roast and then remove on to the plate. </li>
<li>Enjoy with mango rasayana and red onion coconut chutney. </li>
</ul>
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Notes</div>
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<li>The iron tawa or griddle should be hot enough before pouring the batter and spreading it. </li>
<li>Grease the tawa or griddle well before pouring the batter. </li>
<li>The measurements need not be exactly as I gave as cup measurements in 1:3 or 1:2.5 ratio works, but it would be great for people who are trying first time. </li>
</ul>
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<span style="font-family: sans-serif;">Enjoy the dish! n don't forget </span><span style="color: red; font-family: sans-serif;">Eat and Eat little MORE</span><span style="font-family: sans-serif;">.. :)</span><br />
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com7tag:blogger.com,1999:blog-7315217940720452334.post-38150643318868652222020-05-10T19:47:00.001+02:002020-06-07T17:50:53.824+02:00Ragi chocolate cake<div dir="ltr" style="text-align: left;" trbidi="on">
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My daughter had been requesting since yesterday that today I am not supposed to do anything in the morning as she is supposed to do for a reason. I kept pestering her asking the reason even though I had an idea as what were her plans to amaze me for mother's day. She made an amazing breakfast in the morning and gave me a handmade card and a bouquet of flowers. It was great to eat a morning cheese toast made by her. Best part was she made her toast first, had that😉 and then with her toast energy she prepared for both of us. Small cute things bring loads of happiness. So I thought to amaze her with her favourite chocolate cake.<br />
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Now it makes sense that I make something healthy so that I won't carry the guilt of feeding her unhealthy stuffs. So here comes my chocolate cake with fingermillet flour and whole wheat flour. That too eggless. I must say it came absolutely soft and perfectly crumbly cake.<br />
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Let me take you to the recipe. </div>
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Ingredients:</div>
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Fingerhirse/Fingermillet/Ragi flour - <span style="color: #202122; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif;"><span style="background-color: white;"> ¾ cup</span></span></div>
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<span style="color: #202122; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif;"><span style="background-color: white;">Whole wheat flour - ¾ cup</span></span></div>
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<span style="color: #202122; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif;"><span style="background-color: white;">Cocoa powder/Kakao - </span></span><span style="background-color: white; color: #202122; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px;"> ¼ cup</span><br />
<span style="color: #202122;"><span style="background-color: white;">Coconut sugar - little less than ¾ cup</span></span><br />
<span style="color: #202122;"><span style="background-color: white;">Milk-1 ¾ cup</span></span><br />
<span style="color: #202122;"><span style="background-color: white;">Melted butter - ½ cup</span></span><br />
<span style="color: #202122;"><span style="background-color: white;">Vanilla essence - 1 tsp.</span></span><br />
<span style="color: #202122;"><span style="background-color: white;">Salt-a pinch</span></span><br />
<span style="color: #202122;"><span style="background-color: white;">Walnuts-10-15 chopped</span></span><br />
<span style="color: #202122;"><span style="background-color: white;">Eno - 1</span>½ tsp. </span><br />
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<span style="color: #202122;"><span style="background-color: white;">Recipe</span></span><br />
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<ol style="text-align: left;">
<li><span style="color: #202122;"><span style="background-color: white;">In a mixing bowl add sieved ragi flour, whole wheat flour, cocoa powder, </span></span>sugar, salt. Mix well.</li>
<li>Add in butter, vanilla essence. Adding little by little milk, make a lump free batter.</li>
<li>Now pop in half portion of chopped walnuts in to it, give a mix.</li>
<li>Preheat the oven to 170 - 180 degree Celsius for 10 mins. </li>
<li>Coat the cake tin with butter, pop in a tsp of whole wheat flour flour and form a coating of flour in the cake tin.</li>
<li>Now add eno give a thorough mix and immediately pour the mixture to the baking tin. Add few chopped walnuts on top. </li>
<li>Bake for around 180 degrees in the middle rack for 30-35mins. Mine took exactly 32 mins. Check for the doneness by inserting a toothpick. If it comes out clean it is ready. </li>
<li>Let the tray cool for 5 mins and then invert it and remove it on to a tray. Cut and serve warm with some vanilla ice-cream.</li>
</ol>
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Notes:</div>
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<li>Instead of eno even a tsp. of baking powder and ½ tsp. of baking soda would do. If using soda and baking powder you could add them while mixing dry ingredients. Eno needs to be used in the end just before popping in to the oven. </li>
<li>This could be prepared in a pan too if oven is not there. Bake by placing the cake tin for around 35mins in a preheated big pot layered with sand or salt.</li>
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<span style="font-family: sans-serif;">Enjoy the dish! n don't forget </span><span style="color: red; font-family: sans-serif;">Eat and Eat little MORE</span><span style="font-family: sans-serif;">.. :)</span></div>
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com35tag:blogger.com,1999:blog-7315217940720452334.post-29942511521354713562020-05-04T21:59:00.001+02:002020-05-04T22:01:25.886+02:00Rajma oats patties <div dir="ltr" style="text-align: left;" trbidi="on">
Lockdown is the new normal. Everything works as before with certain restrictions in place. Never mind, we started living and loving the new way of living life. Earth looks much greener. Animals and birds are enjoying their share of this Earth happily. Well for us, eating only at home turns out to be a challenge and I believe every person who cooks can relate to me. Every other day I think of something new to appease the tastebuds of my family. Well other day I was going on probing the kitchen cupboards searching all possible items available to sort them out.<br />
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I found few packs of kidney beans, the first thing that came to my mind was the patty that I had in a Canadian restaurant before this COVID-19 stuck. Hence I decided to prepare the protein packed kidney beans patty. Binding agent are oats and walnuts here 😉 that way few healthy carbs and healthy fats too are in.<br />
Lets jump to the recipe.<br />
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Ingredients (makes 20 medium sized patties)<br />
Kidney beans/rajma - 250gms<br />
Oats - 100gms<br />
Walnuts - 10<br />
Kashmiri red chilli powder - 1 tsp.<br />
Turmeric powder - 2 pinches.<br />
Green chillis - 1<br />
Coriander leaves - 6-8sprigs<br />
Onion - 1 chopped<br />
Salt to taste - around a tsp. or bit more<br />
Olive oil - 2-3 tsp.<br />
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Recipe<br />
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<ol style="text-align: left;">
<li>Soak the kidney beans in water for around 8hrs, boil the kidney beans in a pressure cooker for 4 whistles adding water. </li>
<li>Drain once cooked and let it cool down. Do not throw the drained water. You can use in case you need for binding if water content is less later in the patty dough. </li>
<li>Meanwhile in a processor add oats, kashmiri red chilli powder, turmeric, salt, walnuts and grind to form powder. </li>
<li>Once the kidney beans are cooled, grind adding no water.</li>
<li>Now make a paste of coriander leaves, green chilli and onions together. </li>
<li>In a mixing bowl add the oats powder mixture, ground kidney beans mixture as well as the paste formed in step 5.</li>
<li>Mix well, you may not need extra water, but if too dry add the water which was drained from cooked kidney beans which was retained earlier. </li>
<li>Add around 1 tsp oil and form the patty dough.</li>
<li>Preheat the oven to 170 degrees in convention mode.</li>
<li>Form patties by wetting your palm using water, lay them on the baking tray, coat the patties with remaining oil. </li>
<li>Bake them for 25-30 mins. Mine took around 28 mins to be exact. </li>
<li>After half the time just flip them over. Once done remove and enjoy hot with ketchup or place them between burgers adding a cheese slice, cucumbers, ketchup and mayonnaise and enjoy! </li>
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Notes:</div>
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<li>Baking time may vary. Mine turns hot fast as I use the convention mode with fan. Hence 170 degrees Celsius should be fine for 25-30mins.</li>
<li>Shallow frying on a pan would do the task too, I wanted to make the task easier hence all at once I baked in oven. </li>
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<span style="font-family: sans-serif;">Enjoy the dish! n don't forget </span><span style="color: red; font-family: sans-serif;">Eat and Eat little MORE</span><span style="font-family: sans-serif;">.. :)</span><br />
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com1tag:blogger.com,1999:blog-7315217940720452334.post-21154863543653553712020-04-12T23:10:00.003+02:002020-05-03T15:54:39.290+02:00Oats Banana Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
Corona made our weekends longer. Remember the days when we used to wish how good it would be to have weekends longer, meaning instead of having 2 days off for the weekend, a day extra over the week would always make us happy, I guess similar prayers from people around the world had brought these days (on a lighter note 😉), now no one has a clue as whether it is a weekend or a weekday. All look similar at least in terms of seeing each other's faces 24/7.<br />
The lock down since two weeks now didn't change much as we are used to buying groceries for the entire week. But yes, a sense of worry always exist when we go out to buy our groceries on weekends. Well, the fruits we bring either turn out to be less or more for the week. With bananas often I end up having extremely ripe ones by the end of the week and now had to use them in something that is healthy at the same time delicious. Thought to make some pancakes out of these ripe bananas. Neither do I use eggs nor all purpose flour which usually tends to make pancakes fluffy. So I tried out some formulas to make them fluffy even when using oats. Sounds interesting?<br />
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Ingredients: (Makes 12)<br />
Oats-3 cups<br />
Very ripe bananas-3<br />
Coconut flour- 2 tablespoon<br />
Semolina- ½ cup<br />
Yogurt - 1 cup<br />
Milk - ½ cup<br />
Cinnamon - 2 pinches<br />
Salt to taste<br />
Eno(regular flavor)- 2 tsp.<br />
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Recipe:<br />
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<ol style="text-align: left;">
<li>In a mixing blender, add the oats, dry grind them to form flour.</li>
<li>Add ripe bananas, yogurt and blend well.</li>
<li>To the blender add in coconut flour and semolina, milk. Blend well.</li>
<li>Then pop in cinnamon, salt to taste and mix well.</li>
<li>Pour the batter into a bowl and set it aside for 20-30 mins.</li>
<li>Now check for the consistency. It must be semi thick consistency.</li>
<li>Now place a cooking pan on the cooking top.</li>
<li>Add the eno to the batter, give it a good mix.</li>
<li>Smear butter or clarified butter on the pan.</li>
<li>Pour a tablespoon of the batter and spread it a bit thick to form pancake shape.</li>
<li>Cover and cook for 2 mins and then flip over when you see small bubbles forming on top </li>
<li>Cook again till the desired brown spots are seen.</li>
<li>Enjoy with butter and honey. Also serve with extra bananas if you desire.</li>
</ol>
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Batter consistency after adding eno is as below.</div>
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Pour small ladle full of batter in a pan and spread as below</div>
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Cover and cook for a while and then as you see bubbles on top flip over.</div>
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Flip and cook for a while smearing butter on either sides.</div>
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Notes:<br />
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<ul style="text-align: left;">
<li>Consistency of the batter is crucial for the right pancakes.</li>
<li>Eno could be replaced (I have not tried with the replacement though) with baking soda and baking powder( ½ tsp. baking soda and 1 tsp. baking powder, ½ tsp citric acid) or if you prefer eggs in your pancakes, go ahead and add eggs instead of eno). Eno is proprietary antacid powder from Glaxo Smith Kline. It is a mixture of Sodium bicarbonate, citric acid and anhydrous sodium carbonate.</li>
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Enjoy the dish! n don't forget <span style="color: red;">Eat and Eat little MORE</span>.. :)</div>
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com2tag:blogger.com,1999:blog-7315217940720452334.post-44765712242092889652020-04-12T15:41:00.002+02:002020-04-13T16:05:23.439+02:00Neeru dose/Thellavu<div dir="ltr" style="text-align: left;" trbidi="on">
Everyday brekkie in Dakshina Kannada(South Karnataka) families is this soft neeru dose/thellavu made out of ground raw rice, bit of grated coconut , just 2 main ingredients and soft delicious neeru dose is ready to be made.<br />
This is a gluten free recipe and also no fermentation is required!<br />
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Isn't that easy? Only effort required is in the end cleaning up the messy cooking top but the efforts are worth it. For those who find tedious to grind could use rice flour too, but ground rice neeru dose is way better in taste than the rice flour version. Lets jump to the ground rice neeru dose recipe.<br />
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Ingredients:(Makes around 22 dosas)<br />
Raw white rice-3 cups<br />
Grated fresh coconut-1 cup<br />
Water-around 8 cups<br />
Salt to taste<br />
Ghee to smear<br />
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Recipe:<br />
<br />
<ol style="text-align: left;">
<li>After washing the rice, soak raw white rice in water for 6hrs or preferably overnight.</li>
<li>Grind it with water adding the fresh coconut and bit of salt to a fine smooth batter.</li>
<li>Now add remaining water, around 7 to 7.5 cups to make the batter consistency as that of water.</li>
<li>Mix well and check for salt. </li>
<li>On a hot griddle, smear ghee, pour ladle full of batter and cover and cook for around a minute or two.</li>
<li>Smear ghee on top and remove them on to a plate. They are ready to serve with chutney. </li>
</ol>
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Notes:</div>
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<ul style="text-align: left;">
<li>To prevent them from sticking to each other while piling up the dosas folding into half, ensure that the shiny portion face outside. That way you could pile up as many as you want.</li>
<li>The batter consistency should be very thin, unlike usual dosa batter. As the name neeru means water in kannada.</li>
</ul>
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Enjoy the dish! n don't forget <span style="color: red;">Eat and Eat little MORE</span>.. :)</div>
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-14505017658770453932019-09-04T22:05:00.004+02:002019-09-04T22:28:51.386+02:00Rasmalai<div dir="ltr" style="text-align: left;" trbidi="on">
Anything or everything out of Indian cottage cheese is my all time favorite. One of my favorites among Indian desserts is this soft and spongy melt in mouth delicacy called Rasmalai.<br />
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It wasn't an easy task as it was my first try for rasmalai. Rasgulla, sibling of rasmalai 😉 I had prepared earlier, that too I have had some flops in one or two tries. Anything that needs chena which is prepared by breaking the milk is considered to be luxurious as to prepare them in good number we must be spending few liters of milk. And to be very honest patience is something that we need to have as well. I would say we learn the art of patience in the process of rasmalai making. But it is worth the effort. Eventually it is a home made delicious dessert that is the end product you get.<br />
I had tried it around 2 months back when we had guests over a weekend. That day it turned out so<br />
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well that I decided to jot down as how I did and also wanted to repeat this creation again to assure that what I learnt is to be practiced to be very much sure that my further attempts would also be as fruitful as they were during my first trial. I hence decided to do this during my vacation at my mom's place and I am pretty much sure that they too loved it. Let's get started<br />
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Ingredients: ( makes 24 rasmalai )<br />
Full fat milk - 3.5 liters (Here we get 3.8 % fat milk, I used them)<br />
White vinegar - 3-4 tsp diluted in equal amount of water or same amount of lemon juice diluted in water could be used.<br />
Saffron/Kesar - 20-25 strands<br />
Water - 400ml<br />
Sugar - 350gms<br />
Pistachios - 15 chopped<br />
Almonds - 10-15 chopped<br />
Rosewater essence - 1 tsp.<br />
Cardamom pods - 3 pods opened and the seeds are to be pound.<br />
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Recipe:<br />
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<ul style="text-align: left;">
<li>Firstly make paneer/chena by boiling 2 liters of milk. Then once it reaches the boil, add the diluted vinegar to it and let it curdle. Once the curdling is complete, using a muslin cloth just filter the whey out and hold on the curdled milk/chena or paneer in a colander, add cold water and remove the sourness of vinegar or lemon juice. Squeeze the excess water content. Allow it to stand in a colander for a while till the moisture is reduced to a considerable extent that it could be used further. It is called soft paneer (stage in which you can mash it up to form a dough like texture) To see how it looks like follow the <a href="http://enelm.blogspot.com/2013/04/homemade-paneerindian-cottage-cheese.html" target="_blank">link</a></li>
<li>Now boil the remaining 1.5 liters and add 250 gms sugar, saffron to it and then reduce the boiled milk to half its amount by slowly cooking further on a low flame. </li>
<li>Once reduced add, pound cardamom, chopped pistachios and almonds, rose water essence and simmer it for 5 mins and then allow it to cool down.</li>
</ul>
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<li>On a cleaned platform, put the paneer/soft paneer/chena which was standing for a while in colander an work on it, similar to how you work on the dough. The working/kneading process is similar to that we involve while making rasgullas. So the following <a href="http://enelm.blogspot.com/2013/04/rasgulla.html" target="_blank">link </a>gives you an idea as how the kneading of paneer should be done. Idea behind a delicious soft rasmalai is how good you have kneaded your paneer.</li>
<li>Keep a cooking pot on fire filled with around 400ml of water. Add the remaining sugar of around 100gms. Allow it to come to a rolling boil.</li>
<li>Once done start pinching out a small ball out of the well kneaded paneer and flatten it out to a small disc shape. Take care that no big cracks are visible in the discs that you created.</li>
<li>Once around 12 about half of the amount is ready, put them into the rolling boiling sugar water.</li>
</ul>
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<li>Cover and cook for around 6 to 8 mins. In the meantime prepare the remaining 12 discs.</li>
<li>Now open the covered pot and slightly turn over the discs so that even the other side is well cooked. Let them again cook for 4 to 5 mins. Then remove them and squeeze out the water content in the cooked discs and transfer them to the reduced milk mixture that was allowed to cool earlier.</li>
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<li>Now again add the remaining discs that you prepared to the same sugar solution that continues to boil. Cook them too the same way and transfer to the reduced milk mixture as described in above 2 steps. Refrigerate for around 4-6 hours minimum or more and enjoy this melt in mouth delicacy.</li>
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This is how it was when I tried at my mom's last month folowing same measurements.</div>
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Notes:</div>
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<ul style="text-align: left;">
<li>Do not escape the kneading process of the paneer. It is very important. Do it religiously and patiently for around 20 mins. Only then the discs are crack free. Else the texture wont be smooth rather grainy.</li>
<li>Also cook the discs either in a pressure cooker or in a cooking pot with rolling boiling sugar and water solution. Else the discs that you created will disintegrate in the sugar solution.</li>
<li>Do not overcrowd while cooking the discs in the boiling sugar solution. As the discs double up in size during the cooking process and they need room to expand.</li>
</ul>
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Enjoy the dish! n don't forget <span style="color: red;">Eat and Eat little MORE</span>.. :)</div>
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-88599827400092249752019-05-07T21:09:00.003+02:002019-05-07T22:03:31.363+02:00Mango Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
Whatever the season is, love for ice cream is something which never dies. Spring has shown its colors in our city and the onset of spring means, here there would be days which are really warm like summer alternating between some moderate temperature days and some cold days. But 2-3 weeks back we had such an awesome temperature. After season of chilling cold winters, it was a pleasure to luxuriate in the warm Sun outside and bask in a cone of one's favorite flavored ice cream.<br />
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I was like they definitely have good amount of loaded sugars and artificial colors or flavors in them, why not try one of our favorite flavors at home and guess what, it is mango ice cream. Yes, you read it right, I added no sugar, no colors! Bingo yet it turned out yum.</div>
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We gathered some cups, spoons and an ice cream scoop on Friday last week and that's all I needed. It was planned that we execute it the same day, I was lazy and to my good luck the next day here was cold and rainy. Glad I did not do, else we would have had to enjoy in the cold weather here. It got postponed to Sunday. Again I tried to postpone but then the kid pestered me and I was like, why should I drag so much and just got going. See below how easy it was!</div>
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Ingredients:</div>
<div>
Ripe sweet mangoes - 2 peeled and diced</div>
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Condensed milk - ½ tin around 200 gm</div>
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Chilled whipping cream - 250 ml</div>
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Recipe:</div>
<div>
<ol style="text-align: left;">
<li>Keep the blender with blades without cap in freezer for 30 mins. Pour the whipping cream to the blender.</li>
<li>Blend for around 1 min with a look in between. Within that 1 min, the cream would have attained a soft peak state. Do not blend further, else it would turn to butter. Making use of hand blender would be optimal. I made use of a normal blender though.Remove it to a bowl. Add condensed milk. Fold it in just like cake batter.</li>
<li>Dice the mangoes.</li>
<li>Now puree them. Do not add any water while pureeing.</li>
<li>Fold it to the mixture of condensed milk and cream.</li>
<li>Transfer it to an air tight container and freeze for an hour. </li>
<li>Just when it is 1 hour, using a fork mix it. Close the airtight container and freeze again.Again for an hour and mix using a fork.</li>
<li>Freeze for around 5-6 hours and you are ready to go.</li>
<li>To scoop out just dip the scoop in warm water and take out as many scoops as you want and enjoy. 3 ingredient home made mango ice cream is ready to serve.</li>
</ol>
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Notes:</div>
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If using hand blender, just remove the blades and keep the blades in the freezer for 30 mins before beating the cream. I made use of a normal blender.</div>
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Do not forget to mix it exactly 1 hour after freezing and again after another one hour. This ensures no ice crystals are formed.</div>
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Enjoy the dish! n don't forget <span style="color: red;">Eat and Eat little MORE</span>.. :)</div>
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com4tag:blogger.com,1999:blog-7315217940720452334.post-16773738750732165022019-05-02T22:47:00.000+02:002019-05-02T22:47:27.099+02:00Holige/ Havyaka style sakkare holige/Kadalebele holige<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #1c1e21;"><span style="font-family: inherit;">Any big function at native (ooru) is not without this holige complete. My kiddo calls it sweet chapathi, though now she knows the name 'holige'. It is famous throughout India. In different states it is made in their authentic way, named puranpoli in the north, obbattu or holige in Karnataka. I love this Dakshinakannada way of sakkarekadalebeleholige. I could just make 8. In native they get prepared in '3 digit number' say 200 or 300 for moderate functions. Today my husband ate them and told well from next time we can skip calling our adigebhatru(cook)😉 for functions, as this has turned out to be very close to what they prepare a day ahead of function at native. </span></span></div>
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<span style="color: #1c1e21;"><span style="font-family: inherit;">During childhood if I manage to go to a function a day ahead of it, then my time was spent watching the way these soft holiges (bliss 😍) being prepared by cook and laid one upon another as layers on a basket (kerishi) lined with paper. Kerishi is a basket used usually for winnowing, a farming technique to separate grain from chaff.</span></span></div>
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<span style="color: #1c1e21; font-family: inherit;">Every time we travel to our native our parents ensure that we carry around 20 to 30 holiges back with us. Now it is not just when we return from native but also whenever we feel like eating🤗</span></div>
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<span style="font-family: inherit;"><span style="color: #1c1e21;">Let's see how I accomplished </span><span style="color: #1c1e21;">🤗</span></span></div>
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<span style="color: #1c1e21;"><span style="font-family: inherit;">Ingredients: (For 8 holiges)</span></span></div>
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<span style="color: #1c1e21;"><span style="font-family: inherit;">For Kanaka (Outer dough)</span></span></div>
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<span style="font-family: inherit;"><span style="color: #1c1e21;">Maida/all purpose flour/plain flour-1</span><span style="color: #333333;">¼ cup</span></span></div>
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<span style="color: #1c1e21;"><span style="font-family: inherit;">Coconut oil - 6-8 tsp.</span></span></div>
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<span style="font-family: inherit;"><span style="color: #1c1e21;">Water - </span><span style="color: #333333;">½ cup</span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">Turmeric - a pinch</span></span></div>
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<span style="color: #1c1e21;"><span style="font-family: inherit;">For Hoorana (Filling):</span></span></div>
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<span style="color: #1c1e21;"><span style="font-family: inherit;">Bengal gram/kadalebele - 1 cup</span></span></div>
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<span style="color: #1c1e21;"><span style="font-family: inherit;">Sugar-2 cups</span></span></div>
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<span style="font-family: inherit;"><span style="color: #1c1e21;">Cardamom powder - </span><span style="color: #333333;">¼ tsp.</span></span></div>
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<span style="color: #1c1e21;"><span style="font-family: inherit;">Water- to cook the bengal gram</span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">Recipe:</span></span></div>
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</div>
<ol style="text-align: left;">
<li><span style="color: #333333;"><span style="font-family: inherit;">In a pressure cooker, add bengal gram and add enough water say for 1 cup I added around 3 cups of water and cook for around 4-5 whistles. Once cooked, drain and transfer to a cooking pot and to that add sugar and keep mixing till you get the entire mixture mashes and comes together as a lump. By then add cardamom powder too. Do not over cook as they may turn hard, as you see they are coming together you could stop as with cooling the mixture tends to harden into a soft ball consistency.</span></span></li>
<li><span style="color: #333333; font-family: inherit;">In a mixing bowl to prepare kanaka/outer dough, add plain flour and to that add around 2 tsp. oil and followed by that add water to form a soft dough. Knead well and then add remaining oil to it and knead further. Let it rest for around 1-2 hours.</span></li>
<li><span style="color: #333333; font-family: inherit;">By now the hoorana/filling would have cooled, so make balls out of it.</span></li>
<li><span style="color: #333333; font-family: inherit;">Make out the roundels from the dough</span></li>
<li><span style="color: #333333; font-family: inherit;">Expand the roundel a bit using hands, place the filling into the roundel and then roll out to form a round shaped flat bread.</span></li>
<li><span style="color: #333333; font-family: inherit;">Make use of extra flour to roll out so that they don't stick to the rolling pin.</span></li>
<li><span style="font-family: inherit;"><span style="color: #333333;">Place on a hot griddle and let it cook on one side.</span><span style="color: #333333;">As you see slight bubbles, flip to the other side.</span></span></li>
<li><span style="color: #333333;"><span style="font-family: inherit;">Cook for a while and you are done with the holige. Follow the same process for the rest of the filling and dough.</span></span></li>
<li><span style="color: #333333;"><span style="font-family: inherit;">Enjoy the holige as such or with thick coconut milk.</span></span></li>
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<span style="font-family: inherit;">Notes:</span></div>
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<ol style="text-align: left;">
<li><span style="font-family: inherit;">Cook the hoorana to right consistency, it should neither be too liquid nor too thick. If you feel the hoorana/filling is a little liquid in texture, cook again for some time.</span>Do not cook it too long as they may turn hard on cooling.</li>
<li><span style="font-family: inherit;">Enjoy them with ghee and coconut milk.</span></li>
</ol>
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<span style="font-family: inherit;">Enjoy the dish! n don't forget <span style="color: red;">Eat and Eat little MORE</span>.. :)</span></div>
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-21912949018677673002019-03-17T21:20:00.003+01:002019-04-26T20:44:27.159+02:00Palak Paneer/Indian Cottage Cheese with Spinach<div dir="ltr" style="text-align: left;" trbidi="on">
I still remember I have posted this recipe long back, back then also I used to like my palak paneer without tomatoes, even today it is the same, only thing that changed is the masalas/spices that I used then and now, and another thing is Paneer I used to fry, but now I like them without frying. Well I guess it is not only me, there are many who like their Palak Paneer green, I feel adding tomatoes change the color, also cooking the spinach leaves for long and covered cooking turn them to a different green color which I don't prefer. So here goes my new version now unlike the old way of palak paneer which is a family favorite since more than a year now😉<br />
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Ingredients:<br />
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Spinach -Around 400-500gms<br />
Cottage cheese/Paneer - around 300gms<br />
Red onion - 2<br />
Milk - 1 ½ cups<br />
Garlic- 4-5<br />
Ginger - 1" piece<br />
Green chillies- 2<br />
Any cooking oil or ghee - 2 tbsp.<br />
Lemon juice-2 tsp.<br />
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Dry ingredients for spices<br />
Black pepper - 6-8.<br />
Black salt - ½ tsp.<br />
Dry red chilly - 1<br />
Cumin seeds- 3-4 tsp.<br />
Cloves - 6<br />
Kasuri methi/dried fenugreek leaves- 1 tsp.<br />
Cinnamon - 1-2" piece<br />
Cardamom - 3 pods<br />
Dry roast all the whole spices except dried fenugreek leaves and black salt and dry grind them to a powder adding both fenugreek leaves and salt.<br />
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Recipe:<br />
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<ol style="text-align: left;">
<li>First is the process of blanching spinach, where cleaned washed spinach leaves are cooked in boiling water for around 2-3 minutes. </li>
<li>They wilt and soon they need to be rinsed with cold water to avoid further cooking. This helps in retaining the green color of spinach. Pick all the cooked leaves and grind them without adding any water into a fine paste along with green chillies and finely chopped onions.</li>
<li>In a pan add cooking oil or ghee, pop in the finely chopped garlic and ginger. Saute.</li>
<li>Then add the ground spinach mixture to it and fry well for a while. </li>
<li>You would see oil oozing from sides.</li>
<li>Add milk and cook for a while.</li>
<li>Now add the ground spice mixture to it. around 5 tsp. or more depending on how you like it.</li>
<li>Adjust salt and cook for around 8 mins or till bubbles come up.</li>
<li>Add the diced cottage cheese/paneer to it.Mix well and simmer for around 3-4 mins.</li>
<li>Now add lemon juice</li>
<li>Add some cream on top and you are ready to go with rotis/Indian flat breads or rice.</li>
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Notes:<br />
Never cover and cook spinach. It has a great impact on the discoloration of spinach.<br />
Add lemon juice at the end, serves the purpose of tomatoes usually used and hence avoids discoloration.<br />
Add black salt while grinding dry spices, it definitely gives a special taste.<br />
Be careful while adding extra salt as the dry spice mixture already has salt in it.</div>
Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-20721374950134736592018-12-14T14:34:00.001+01:002018-12-14T18:18:27.072+01:00Methi matar malai<div dir="ltr" style="text-align: left;" trbidi="on">
A bunch of methi (fresh fenugreek leaves) at Indian stores here, I was like I must try something special out of this. Many things started running in my mind but a curry using these leaves had an edge as I scanned through the list of items that had queued up. My kid loves chapathi/roti (Indian flat bread) and it is for sure not a daily preparation at our place as I tend to keep rice often for curries as it is kind of easy stuff to be prepared. Well, but in a week I manage once or twice to prepare rotis.<br />
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<br />
<a name='more'></a>And when I prepare them I need some good curry to accompany. This time it was something with fresh methi. Yes, it was methi matar malai. The creamy texture of this curry with the subtle sweetness of the onion cashew gravy and cream along with the fresh green peas just blend any form of bitterness one would expect by using methi. Let me take you through the steps that I followed.<br />
<br />
Ingredients:<br />
Fenugreek leaves/fresh methi - a small bunch<br />
Green chillis-2 finely chopped<br />
Ginger-½ inch finely chopped<br />
Garlic- 3 pods finely chopped<br />
Cumin seeds-1 tsp.<br />
Bay leaves-2-3<br />
Garam masala-1 tsp.<br />
Cashewnuts-10<br />
Onions-2 chopped<br />
Fresh cream-100gms<br />
Fresh green peas - 100 gms<br />
Gram flour/Chickpea flour- 1 tsp.<br />
Oil-2 tsp.<br />
Salt to taste<br />
<br />
Recipe:<br />
<br />
<ol style="text-align: left;">
<li>Bring water to a boil in a cooking pan and add the cleaned fenugreek leaves. Just cook them for around 2 mins and then remove the leaves out and cool them down using cold water to prevent further cooking. Then on a chopping board, remove the thick stalks away and just retain the leaves and thin stalks and chop them up.</li>
<li>Cook in another pan onions and cashew nuts with little water. Boil them well and cool down before you grind them to a fine paste.</li>
<li>Take a pan, add oil and let it get hot. Once hot add in bay leaves and cumin seeds.</li>
<li>Once they crackle, add green chillis, ginger and garlic. Saute well.</li>
<li>Now pour in the cashewnut onion paste and cook well.</li>
<li>Once the raw smell disappears add in the garam masala, mix well.</li>
<li>Now roast the gram flour separately without burning it in a small pan and once well roasted(one can sense it with the aroma of roasted gram flour), add it to the mixture. Cook the mixture for 3-4 mins. This roasted gram flour acts as a binding agent as well as adds to the creamy texture of this gravy.</li>
<li>Add in around one and a half cup water as well as the fresh green peas and cook again. Add salt to taste.</li>
<li>Finally add in the chopped blanched methi/fenugreek leaves. Mix well and simmer for 2 mins. Add cream and simmer another 2 mins. Serve with any flatbreads of your choice or pair it up with rice.</li>
</ol>
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Enjoy the dish! n don't forget <span style="background-color: white; color: red;">Eat and Eat little MORE</span><span style="background-color: white; color: #333333;">.. :)</span></div>
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-8969476857378688542018-12-11T11:46:00.001+01:002018-12-11T11:51:28.024+01:00Chilli Paneer/Paneer Chilli<div dir="ltr" style="text-align: left;" trbidi="on">
Long time it has been having entered my blog space. When one is conscious of the food intake, automatically one tends to get healthy, as all say it is 70% your diet that matters. Now I try at times things that include more of protein and fats. My craving this winter is for an Indochinese snack, well to be honest, it could even be my brunch or lunch (actually anytime I can snack on this). I tried out a version of paneer chilli which did not involve flour in any form following a recipe from internet. Isn't that interesting?<br />
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Yes, for me and for my family it was a super duper it. Without any further blabbering I take you to our paneer chilli.<br />
<br />
Ingredients:<br />
Paneer/Indian cottage cheese-300 gms sliced slabs.<br />
Capsicum/Paprika - 1 medium sized chopped into cubes( any color, I used half red and half yellow )<br />
Onions - 1 diced into cubes<br />
Garlic - 3 pods finely chopped<br />
Ginger - ½ inch finely chopped<br />
Green chillies - 2 finely chopped<br />
Pepper powder- 1 pinch<br />
Spring onions- 2-3 chopped<br />
Vinegar - 1 tsp.<br />
Soy sauce- 1 tsp.<br />
Tomato ketchup- 1 tbsp.<br />
Water-1 tbsp.<br />
Coconut oil -1 tbsp.<br />
Salt to taste<br />
<br />
Recipe:<br />
<br />
<ol style="text-align: left;">
<li>Sprinkle the paneer slabs with pepper and bit of salt.In a frying pan, add coconut oil, when hot add the paneer slabs.</li>
<li>Fry till both sides are golden brown.</li>
<li>Remove them to a board, slice them into cubes.</li>
<li>In the same frying pan, add green chillies, ginger, garlic, half portion of spring onion bulbs. Fry well.</li>
<li>Now pop in onions and saute. Also add capsicum. Just a pinch of salt. Keep in mind not to add too much salt. Saute on high heat for a while.</li>
<li>Mix in a bowl, soy sauce, tomato ketchup, vinegar and water well. Pour it into the pan.</li>
<li>Mix well and then pop in the cubed sauted paneer into it. Mix well on high heat.</li>
<li>Garnish with remaining chopped spring onions and serve hot.</li>
</ol>
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Enjoy the dish! n don't forget <span style="background-color: white; color: red;">Eat and Eat little MORE</span><span style="background-color: white; color: #333333;">.. :)</span><br />
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-16611110660433010412018-07-31T20:43:00.001+02:002018-07-31T21:01:37.689+02:00Banana Apple Whole Wheat Flour Cake with Coconut Sugar<div dir="ltr" style="text-align: left;" trbidi="on">
Holiday is at times exhausting but well kids are kids, they tend to feel bored often unless they are engaged in some summer camp or so. I did want to spend some quality time with my kid this summer, so took a few days off just to be with her chattering around. But then I never knew that it turns out hard, as at times we run out of the different types games we could play together, I kept planning one after other and finally yesterday it was cake baking, our agenda for the day, and we baked a delicious moist bundt cake and that too egg less 😊!<br />
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Now when it comes to cooking or baking, off late I try out something that is healthy. The coconut sugar that I <br />
<a name='more'></a>had got was to be used and that was the my intention(shhh...) behind this bake 😉. Coconut sugar is considered to be healthier when compared to the usual refined table sugar for its glycemic index and the vitamins, minerals and phytonutrients they hold. Without taking much time with my story here, let's move to the recipe.<br />
<br />
Ingredients:(Makes 15 normal pieces)<br />
<br />
Whole wheat flour - 1.5 cups +1 tsp. to coat the bundt pan<br />
Peeled medium sized apples - 1 ½<br />
Medium sized bananas - 2<br />
Dried figs - 5<br />
Baking soda - 1 tsp.<br />
Coconut sugar - 125gms<br />
Salt a pinch<br />
Butter - 100gms<br />
Milk-1 cup or 1 ¼ cup depending on the consistency of cake batter<br />
Vinegar-1 tsp.<br />
Vanilla essence - 1 tsp.<br />
Powdered sugar or powdered stevia to decorate<br />
<br />
Recipe:<br />
<br />
<ol style="text-align: left;">
<li>Using a sieve, sieve the wheat flour and baking soda together.</li>
<li>Grate the apples. To the sieved flour mixture add salt, grated apples.</li>
<li>Chop the figs.Preheat the oven to 180 degree Celsius.</li>
<li>Pop into a blender the bananas, coconut sugar and butter.</li>
<li>Blend them together.</li>
<li>Add it to the sieved flour with salt and grated apples.</li>
<li>Grease the bundt cake pan with butter. Coat the greased pan with a tsp. of whole wheat flour thoroughly.</li>
<li>Place few chopped figs into the pan.</li>
<li>Add around ½ cup of milk and using a spatula just fold the mixture together. Keep adding more milk till you get the right semi flowing consistency of the cake batter.</li>
<li>To the cake batter add vanilla essence. Now add vinegar, few chopped figs and give a final folding.</li>
<li>Transfer the cake batter into the bundt pan and pop it into the preheated oven.Bake for 35-40 mins at around 180 degree Celsius.</li>
<li>Once out wait for a while to cool down a bit, then run knife through the edges and turn the cake pan upside down on to a flat surface.</li>
<li>Decorate by sprinkling powdered sugar or stevia (I used stevia 😉) or you can decorate the way you like or just leave this step out.</li>
</ol>
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Enjoy the dish! n don't forget <span style="background-color: white; color: red;">Eat and Eat little MORE</span><span style="background-color: white; color: #333333;">.. :)</span><br />
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-84343719701018866292018-05-21T20:11:00.001+02:002018-05-21T20:11:26.308+02:00Coriander Coconut Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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A chutney is a must when idlis or dosas are prepared at home. Every time it is a dilemma that I go through when I must make a choice. A simple and easy chutney is what I always prefer. Now for idli a simple chutney I could think of is Coriander Coconut Chutney. Just few simple ingredients that are common in our pantry, and tadaa.. chutney is ready.</div>
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<a name='more'></a><div style="text-align: left;">
Lets go to the recipe</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Ingredients:</div>
<div style="text-align: left;">
Fresh coconut - 1 cup</div>
<div style="text-align: left;">
Green chillies - 2</div>
<div style="text-align: left;">
Ginger - 1" piece</div>
<div style="text-align: left;">
Coriander leaves - 1 cup</div>
<div style="text-align: left;">
Water as required</div>
<div style="text-align: left;">
Salt to taste</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Recipe:</div>
<div style="text-align: left;">
<ol style="text-align: left;">
<li>Pop in all the ingredients to a mixer.</li>
<li>Grind them to a fine paste. Chutney is ready.</li>
</ol>
</div>
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Enjoy the dish! n don't forget <span style="background-color: white; color: red;">Eat and Eat little MORE</span><span style="background-color: white; color: #333333;">.. :)</span></div>
<br /></div>
Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-85921999832414797542018-05-21T12:33:00.000+02:002018-05-25T17:16:15.078+02:00Oats Vegetable Idlies/ Oats Vegetable Steamed Savory Cake <div dir="ltr" style="text-align: left;" trbidi="on">
Idlis are common as a part of South Indian breakfast. Many variations are available. One must keep trying something or the other that brings out a new taste to please the family's taste buds. I tried at first similar to the way I used to prepare my rava idli mixture except that this included oats and vegetables too. Often soda or fruit salt is used to make it fluffy, I avoided using baking soda here.<br />
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<a name='more'></a><br />
I tried once, was liked and hence tried again but this time noted down the amount of the ingredients. Moving to the recipe.<br />
<br />
Makes 14-15 idlis<br />
Ingredients:<br />
Oats - 100gms<br />
Semolina - 60gms<br />
Curd/Yogurt - 200gms<br />
Green peas - handful<br />
Carrot -1 diced fine<br />
Coconut oil - 1 tsp<br />
Mustard seeds - 1tsp<br />
Urad dal/split black gram - 2 tsp.<br />
Chana dal/split bengal gram - 1.5tsp.<br />
Cashew nuts - 10 - 12<br />
Water as required ( I used around 1 cup )<br />
Salt to taste<br />
<br />
Recipe:<br />
<br />
<ol style="text-align: left;">
<li>Roast oats well for around 7-8 minutes on a low flame or roast till they have slightly changed color and the aroma of roasted oats fills in.Remove it off the flame, coarse powder it in a mixer by just pulsing 2 to 3 times.</li>
<li>Roast semolina till they turn their color, for around 5 mins on a low flame.</li>
<li>In a pan add oil, when hot add mustard seeds, as they crackle add urad dal, chana dal and then cashew nuts </li>
<li>Then add diced carrots and saute for a while.</li>
<li>Add green peas and saute again after adding salt just enough for the mixture.</li>
<li>Now add in the roasted semolina and also the coarse oats powder.</li>
<li>Let it cool completely cool down. Then add yogurt and give a good mix.</li>
<li>Add water and salt as required to get a idli batter consistency.</li>
<li>Steam them in the idli plates for around 14-15 mins.</li>
</ol>
<br />
Enjoy hot with <a href="https://enelm.blogspot.de/2018/05/coriander-coconut-chutney.html">coriander coconut chutney</a><br />
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Notes:<br />
<ul style="text-align: left;">
<li>Add baking soda and a tsp. of lemon juice to make it more fluffy.</li>
<li>Even Eno fruit salt could be used. </li>
<li>I did not use any of them though</li>
</ul>
Enjoy the dish! n don't forget <span style="background-color: white; color: red;">Eat and Eat little MORE</span><span style="background-color: white; color: #333333;">.. :)</span></div>
Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-55136201071848911202018-04-13T21:45:00.001+02:002018-05-01T10:26:39.798+02:00Copper Bowl-Into the rich food culture of Dravidian Land<div dir="ltr" style="text-align: left;" trbidi="on">
Copper Bowl in Esslingen in Baden Württemberg offers you a ride to the rich food culture of deep south India. Dravidians' staple being rice, most of the dishes prepared involve rice, followed by millet, wheat and barley. Being a Dravidian and a vegetarian, I have an affinity to vegetarian south Indian food. It was one of my friend who suggested me to drop in here once to relish the authentic south Indian pure vegetarian cuisine. I love to try and so did I find an opportunity to go. Best thing I found here is the juncture of the delicate south Indian flavors to tantalize the German palate. Another notion that touched me is<br />
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the entrepreneurship of a lady and her desire to not only make a living for herself instead provide employment opportunity for others. I must say I had here South Indian Thali, Dosas and they give the feeling of home cooked food. I decided to carry out a simple face to face talk with Rashmi Kumaresan and it went as follows:<br />
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<i>What ignited that spark in you to start this as a new business?</i><br />
As I was 16, I had interest in business. Coming from a family which was into business it was in my genes. Food was never in mind then, later this turned out to be being myself a foodie.<br />
Something related to nature was in my mind, so food was the best choice where one can give back also to the nature. Spending time with people is what I also love. a business with food was hence my choice.<br />
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<i>How did you find people to work with you for this restaurant?</i><br />
Through friends, the word goes. People who love to work in a vegetarian restaurant and want a job, come here.<br />
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<i>Any concept behind Copper Bowl?</i><br />
I am a great fan of our Indian culture, where people never had to think about waste management. People had learnt to live along with nature and in Copper Bowl we wanted to imbibe the same thought. No use of Plastic and trying to be environment friendly. I get fresh vegetables direct from farmers who grow vegetables and fruits without making use of pesticides. I do not prefer mass production, it is very likely that the quality goes down in that case. Also, more use of wood wherever possible for decoration and use of metals like copper with high recycle value. This restaurant was named Copper Bowl with no specific orientation to any particular place or religion at the same time a neutral name relating to India. Common thing across India is serving in a copper bowl and hence the name.<br />
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<i>What motivates you and how long you work in a day?</i><br />
The compliments, praises from people who experience the food here keep me going, at the end of day, you go to bed , with a satisfaction that you did some value addition in the society with your time. I work 12 hours a day approximately , but it is not only the 12 hours of the day but mind ….<br />
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<i>How do you generate new ideas?</i><br />
I fetch ideas from nature. A lot is there to learn from our surroundings is what I feel. I think about the combinations, Germans love vegetables, Indians have a different approach when it comes to food, specific dishes need to have specific vegetables be it only potatoes at times in certain dishes. So bridging the culture and taste of India and Germany is my challenge. Along with that I need to keep up the quality.<br />
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<i>Do you read any books?</i><br />
O yes, Biography is what I love to read. The essence of reading the life of someone, the tough situations they went through and apply it for myself in my path of life.<br />
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<i>Your greatest fear and how you overcome?</i><br />
I do breakdown every now and then but then I think it to be part and parcel of life. I deal with it reading the books. I think about my grandmother who is no more and she was known in her locality for being very enterprising. My mother is my living example. They both are my inspiration. I do talk to my family, my partner(who is more like my family) and my friends, who help me to overcome my tough moments. And also I do see lot of living example entrepreneur in my circle and get inspired by them apart from my granny and mom. My strength has always been family and friends. It’s a blessing, all I can say to be surrounded by good people.<br />
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<i>Is your business profitable?</i><br />
It takes a lot of passion to do it, get the bridge is what I think about. It takes a long time for a business to grow. I would compare it to the growth of a Chinese bamboo tree. Initially the growth is slow, calls for nurturing with no visible signs of activity testing our patience but then but then in the fifth year it grows about 80 meters tall all of a sudden indicating the strong foundation that leads to the sudden growth after 5th year.<br />
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<i>How did you come to the choice of your current location?</i><br />
I searched a lot for 8 months. Finally got this location where we are based today.<br />
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<i>What is your success formula?</i><br />
Anything made with quality will always speak for itself, to reach there you have to try a lot of things, it never happens the first time.<br />
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<i>Most satisfying moments if any till date with respect to your restaurant?</i><br />
There are many such instances and to name a few, once 2 years back an Italian girl hugged and cried telling "This was the best dosa I ever had". To hear this from a non-Indian was amazing. Some people started business after seeing me run this restaurant. A non-Indian couple with a baby visit me here every Sunday and the baby calls me mama which gives me immense pleasure for the baby finds home here. Many Indian parents who come here to visit their kids living here, arrive here and bless me for the food I put up. I was helped by an owner of a firm with regards to Visa to bring a cook from India. Students who come to study at Esslingen come and help me at times which is a big support. That is again a blessed moment for me. All these moments are evergreen and worth cherishing.<br />
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<i>Any sacrifices you had to do, to reach where you are today?</i><br />
To achieve something one has to lose something. I have got so many things as a part of this in my life, I have surely got a much better person to what I was. And hence I would not consider them as sacrifice. I have a very supporting Husband who never influenced any of my thought process, he was very open for all my ideas and supported me throughout. He believed in me and stood with me through out In my ups and downs. Though it was very challenging, he never gave up. This in itself is a lot of moral support. Apart from this he takes up a lot of family responsibilities too. Not to forget my partner – Keerthi Mahalingam, he believed in me and took the business to a different level. He filled in all the aspects where ever I missed which otherwise would not have been possible to where I am today.<br />
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<i>Any difference you find between an entrepreneur and one who works for someone?</i><br />
I believe it is a personal choice. I believe in the olden days concept where group of people work for each other there by bringing harmony. Corporate life these days have changed our thinking. I believe Globalization in a limit is good.<br />
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<i>How you go about with the marketing?</i><br />
Not much really. It is the valuable words of people (review) that pass on the information about this restaurant and I believe in Quality as my marketing tool. How the food is cooked is explained to customers and they spread the word.<br />
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<i>Any failures you want to mention?</i><br />
Always had ups and downs. I always learn from them.<br />
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<i>Any other hobbies?</i><br />
I love to spend time with family and friends and conduct get togethers. I do love to explore new places.<br />
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<i>What makes you happy?</i><br />
I keep myself busy. At the end of the day, I feel happy if the time I spent was productive and was of some use.<br />
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<i>What characterizes your life as successful entrepreneur?</i><br />
The more you learn you realize the less you know, so LEARNING - continuous process.<br />
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<i>How well you go on with the co-workers?</i><br />
I ensure that we as a family spend a lot of time with our co-workers, it is not that the co-workers only related to work but we also try to engage outside work. At times we do exchange few gift and this is a like small thanking gesture for the hard work they put 😊<br />
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<i>Did you begin here right away or any prior occupancy in culinary world?</i><br />
I hired a vegan restaurant and explored for about two years to see if it is really my cup of tea. I worked part time for around 2 years there. That gave an idea as what the Gastronomy field is like. To be frank lots of drops makes an ocean is what I believe in. When I started with this idea, there were 2 friends who shared similar interest. They left half the way as they were working full time and then it was fully carried forward by me before starting with another partner again.<br />
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<i>Prior to this what were you up to?</i><br />
I was working for Infosys and Mindtree in India and in Germany I did my Internship at Daimler, worked for a while in Joricson and finally here.<br />
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<i>What you feel about the surroundings and the local administration here?</i><br />
The Mayor(Burgermeister) of Esslingen keeps enquiring as how the business is moving and the local newspapers have written articles about the restaurant. Good support keeps me running.<br />
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<i>Any non profitable deeds you performed for the society?</i><br />
I keep conducting Ayurvedic Workshops here often called the "Ayurvedischer Abend". The money collected goes as a donation to help with the education and life of few not so lucky kids.<br />
On the day of my marriage I and my husband planned to give something to the society, we kept a counter for eye donation, out of the invited guests around 60 people agreed for donation and registered. This is what I believe as giving something to the society.<br />
Also a German lady helps many ladies in Bombay to come out of prostitution by offering them employment in a clothing business. At times people who perform the photo shoot of her clothing business are sponsored food by me at Copper Bowl.<br />
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I would recommend this restaurant for everyone! :) </div>
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-70457558724284064472018-03-24T21:07:00.001+01:002018-03-26T08:51:41.524+02:00Indian Cooking Workshop on 20.03.2018 at my workplace<div dir="ltr" style="text-align: left;" trbidi="on">
Workplace must be fun and should be a place we love to go, bringing around most of our day time, strictly calculating on an average most of the people spend 8 hours sleeping, another 6-7 hours with family and another 8-9 hours with colleagues at workplace. If that is fun filled, one would love to be there and feels contented. Working in different teams never gives us a chance to spend good quality time with people from other teams. A casual talk over the lunch with colleagues 2 weeks back about cooking and the plan of a workshop popped up. And yes I came up with a plan of 3 menus, posted them in doodle and votes were counted. It was decided that we would do a menu that included Vegetable Cutlets as starters, Pav Bhaji as main course and Vermicelli Payasam as dessert.<br />
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Except for getting the raw materials we did no prepreparations for the workshop. Fun filled Indian cooking workshop began at around 11 am and together with many who took active part, we put up the menu on table by 1 pm. So many chopping experts, frying experts, helpers were there. Had I not got people like that, putting up a meal from starter to dessert is not a task of 2 hours!<br />
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Our Menu was<br />
Starter : Vegetable Cutlets : <a href="http://enelm.blogspot.de/2015/03/vegetable-cutlets.html"><span style="color: blue;">https://enelm.blogspot.de/2015/03/vegetable-cutlets.html</span></a><br />
Main course : Pav Bhaji : <a href="http://enelm.blogspot.de/2015/11/mumbai-street-style-pav-bhaji.html"><span style="color: blue;">https://enelm.blogspot.de/2015/11/mumbai-street-style-pav-bhaji.html</span></a><br />
Dessert : Vermicelli Payasam : <a href="http://enelm.blogspot.de/2013/04/semiya-payasamvermicelli-kheer.html"><span style="color: blue;">https://enelm.blogspot.de/2013/04/semiya-payasamvermicelli-kheer.html</span></a><br />
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Masala Chai followedin the end : <a href="https://enelm.blogspot.de/2018/02/masala-chai-spiced-indian-milk-tea.html"><span style="color: blue;">https://enelm.blogspot.de/2018/02/masala-chai-spiced-indian-milk-tea.html</span></a><br />
Now picture says it all 😍<br />
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That was a great day indeed! 😍😊😊😊😊😍</div>
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-73526278056112181742018-03-02T23:35:00.001+01:002018-03-03T11:59:19.327+01:00Baked Samosa with Aloo/Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
Baking is something that I occasionally do, but for me to ensure my newly built kitchen is up and running this was something I had to try, I mean, to be frank I wanted to check my oven (As how it works) Now for me I get wild thoughts and a list of food items flash in my mind and my brain scans them, when I try to get creative. Well it was DH's birthday and ways to surprise him in simple things gave me immense pleasure. I tried this time something baked for him to carry to his colleagues. Yes, baked version of our very own Aloo Samosa. It's real taste is when it is deep fried. I am pretty much sure it couldn't be reached for sure but not a bad idea to have them baked says my inner mind (deep there arises my health consciousness).<br />
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He carried them to office. And I had warned him to reheat them in a microwave with settings of convention oven for a while before he serves and also asked him to do have them with ketchup. Well at home I did not have tomato ketchup with which it is usually well paired. And the best part is, one of his colleague asked for a second one!<br />
Lets jump to the recipe and let me not drag here.<br />
<br />
Ingredients: Makes 13-14 medium sized samosas<br />
For the filling:<br />
Potatoes medium sized - 5<br />
Green chillies - 2-3<br />
Cumin seeds - ½ tsp.<br />
Turmeric powder - ¼ tsp.<br />
Garam masala - ½ tsp.<br />
Salt to taste<br />
<br />
For the sheets to fill the filling:<br />
Whole wheat flour - 1½ cups around 200gms<br />
Warm ghee or clarified butter - 3 tbsp. + 2 tsp.<br />
Salt to taste<br />
<br />
Recipe:<br />
<div style="text-align: left;">
</div>
<ul>
<li>Boil potatoes in advance, peel and mash them and keep them ready.</li>
<li>In a bowl add, warm ghee.</li>
<li>To that add whole wheat flour and salt to taste.</li>
<li>Mix well the fat content to the flour.</li>
<li>Once mixed they should form a dumping when pressed and easily break away as you press them.</li>
<li>Then adding very little water keep mixing the dough. Then make small sized balls out of them and let them rest for a while till you prepare the filling.</li>
<li>To prepare the filing add in a pan around 1 tsp. ghee and when hot add cumin seeds, as they crackle add chopped green chillies.</li>
<li>Add the mashed potatoes to it and mix, add turmeric powder, garam masala and salt to taste. Let them cool.</li>
<li>Now take out a wheat flour ball, flatten it out and then cut it to half from the middle.</li>
<li>Each half will make one samosa. Now take one half, wet the edge with a water drop only till the centre from one side.</li>
<li>Grab the other edge put it over and seal the side to form the cone.</li>
<li>Fill a big spoonful of the cooled filling into it and seal the opened edges.</li>
<li>Seal well on all sides and place them one by one on the baking sheet in a tray.</li>
<li>Before you are done with filling and arranging samosas preheat your convention oven to around 180 degrees.</li>
<li>Once done, brush the filled samosas with ghee and place the baking tray into the oven, bake them for around 25-30 mins keeping a constant check in between to avoid burning.</li>
</ul>
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Notes:</div>
<div>
<ul style="text-align: left;">
<li>Use any root vegetables other than potatoes if you like them that way thereby you get baked vegetable samosa😉.</li>
<li>You can deep fry too, there by fried samosas 😉.</li>
</ul>
</div>
Enjoy the dish! n don't forget <span style="background-color: white; color: red;">Eat and Eat little MORE</span><span style="background-color: white; color: #333333;">.. :)</span><br />
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-13105410871718267052018-02-18T19:34:00.001+01:002018-02-18T21:39:08.947+01:00Masala Chai / Spiced Indian Milk Tea<div dir="ltr" style="text-align: left;" trbidi="on">
However the life goes, whatever the hurdle is, the only thing that just makes me forget everything is this one thing which is very close to my heart, is this hot beverage with subtle flavor of various aromatic spices. I can say no to anything but not to Chai. Anyone can lure me with this drink 😉.<br />
Thank God I get to drink even at my workplace Indian tea, thanks to the thermos being carried by me and my Indian colleague here. We just love tea.<br />
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<a name='more'></a>At times we even spoke that if a day comes when we need to leave everything we could make our living with tea. The Indian chai is already famous with one of my European colleague who often pops into our office room to get a mug of Chai if available. And yes, then I thought when she asked for a recipe, why not write one here. That is something very close to me and I realize my blog doesn't have it. Tea powder plays an important role in yielding a good tea. I prefer personally a mixture of 2 tea powders namely PG Tips and Redlabel). So today it is Masala Chai up in this space. Here goes the recipe.<br />
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Ingredients:(Makes 1 big cup or 2 small cups)<br />
Dry ginger - ¼ tsp.<br />
Fresh ginger - ½ " piece<br />
Fennel seeds - ¼ tsp.<br />
Cardamom pods - 2-3<br />
Cinnamon - very small piece<br />
<br />
Pestle and mortar to crush the spices<br />
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Black Indian tea powder - 2 heaped tsp.<br />
<br />
<br />
Water- ⅓ cup<br />
Full cream milk - ⅔ cup<br />
Sugar or any sweetener as desired(ideally a tsp. for a cup would give real flavor)<br />
<br />
Recipe:<br />
<div style="text-align: left;">
</div>
<ol>
<li>In a pot, add water and crush all the dry spices and add it to the water Add fresh ginger grates.</li>
<li>As it comes to boil add the mixture of tea powder( I add 1 tsp. red label and another tsp. of PG Tips).Let it boil.</li>
<li>Add milk and allow it to boil further. Keep stirring using a spoon.</li>
<li>Followed by that filter it to get your cup full of Indian Masala chai. Add desired amount of sugar or sweetener. Stir and sip!</li>
</ol>
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Notes:</div>
<div>
<ul style="text-align: left;">
<li>Use any strong Indian tea powder because the tea flavor mainly depends on tea powder.</li>
<li>Avoid or reduce ginger if you don't like it's flavor. I love them in my tea.</li>
<li>Also you could add some cloves or pepper too if desired.</li>
</ul>
</div>
Enjoy the dish! n don't forget <span style="background-color: white; color: red;">Eat and Eat little MORE</span><span style="background-color: white; color: #333333;">.. :)</span><br />
<br /></div>
Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com9tag:blogger.com,1999:blog-7315217940720452334.post-43083431996908120082018-02-11T20:48:00.002+01:002018-02-18T13:10:57.577+01:00Groundnut/Peanut Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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More than a year passed by, 2017 was a difficult one for me, with my DH moving to a different work location and managing the household with a growing school going daughter was not that easy. It so happened that in 6-7 months of time we decided that this could not continue long and to be home together I had to think of a new job and I made a move in August 2017, moved all the way in December 2017 to south of Germany, a new city, new life, new home, new work environment. Getting settled down slowly and my kitchen took its shape last month and I decided to start my blog all over again, hoping to keep this up for the years to come, to make sure that this blog is still alive!<br />
Well, no long speeches to hold you on, today I tried something new in my kitchen.<br />
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Whenever we have dosas (Indian Crepes) at home, we make sure that there is a coconut chutney that accompanies it, but unfortunately I couldn't do that as I had not coconut at home😐. Crazy isn't it.<br />
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<a name='more'></a>Now a simple groundnut chutney recipe once a friend of mine from my old stay location in Germany had shared with me, came handy today and I decided right away to jot down as I made it. Thanks to the roasted and mild salted groundnuts that we get here in supermarkets in tin, making life easy😃.Taking you to the recipe right away!<br />
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Ingredients:<br />
<br />
Roasted Groundnuts - 100gms<br />
Green chilly - 2<br />
Garlic - 3 small pods<br />
Ginger - small piece<br />
Split black gram (Urad dal) - 1 tsp.<br />
Lemon juice- 1 tsp.<br />
Ghee- 1½tsp<br />
Mustard seeds - ½ tsp.<br />
Red dried chilly -1<br />
Salt to taste<br />
Water as required<br />
<br />
Recipe:<br />
<br />
<ol style="text-align: left;">
<li>Add the roasted groundnuts to the chutney mixer.</li>
<li>In a pan add 1 tsp. ghee, when hot add split black gram, as they turn golden add chopped green chillies, garlic, ginger, fry for a while.</li>
<li>Then add to a chutney mixer, roasted groundnuts, the fried mixture prepared in step 2 and coarsely grind them.</li>
<li>Grind them well initially without water, add lemon juice, followed by that grind adding little by little water.</li>
<li>Then add water as per the desired consistency and adjust salt to taste.</li>
<li>Finally add ½ tsp ghee into a pan, add mustard seeds and dried red chilly and let it crackle. Pour the tempering on to the chutney. Enjoy them with dosas or idlis</li>
</ol>
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Notes:</div>
<div>
<ul style="text-align: left;">
<li>If roasted groundnuts are not available, just roast the red raw peanuts, remove the skin and they are ready to go.</li>
<li>Avoid or reduce ginger if you don't like it's flavor in chutney.</li>
<li>Adjust green chillies according to your spice level. Add more if you like it really hot.</li>
</ul>
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Enjoy the dish! n don't forget <span style="background-color: white; color: red;">Eat and Eat little MORE</span><span style="background-color: white; color: #333333;">.. :)</span></div>
Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-42070827138323292412016-12-29T20:35:00.003+01:002016-12-30T09:39:00.409+01:00Dry fruits and nuts spiced cake<div dir="ltr" style="text-align: left;" trbidi="on">
Winters are at least for me very depressive. The day for me begins with darkness, sun out for a while and darkness again by the time you reach back home. It is the season when I succumb to cold and cough and that circulates within the family. I am just waiting for spring. Baking a spiced cake was in my mind for a long time, and Christmas here gave me a valid occasion to bake one. I was out in search of small gifts for my kid, when I accidentally noticed a bundt baking pan.<br />
Yes, I say accidentally because Mr. S was like if you go shopping you will pick up many things that are not really required on a daily basis. Yes, baking happens very rare at my place, so he was right at that point. I still managed to get the bundt cake pan home and just couldn't resist baking. The very next day on 25th December, I and my kid baked an aromatic egg less cake filled with dry fruits, nuts and spices. That way I could get her eat some dry fruits and nuts. I followed the recipe from show me the curry website, I did alter the measurements according to my choice based on the availability of ingredients.<br />
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<a name='more'></a><br />
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So here goes the recipe of my Christmas special dry fruits and nuts spiced cake.<br />
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Ingredients:<br />
Dry ingredients:<br />
All purpose flour - 1 ½ cups<br />
Fine granulated sugar - 1 cup<br />
Baking soda - 1tsp.<br />
Baking powder - 1 tsp.<br />
Cinnamon powder - 1tsp.<br />
Nutmeg powder - ½ tsp.<br />
Salt - ¼ tsp.<br />
<br />
Wet ingredients:<br />
Water - 2 cups<br />
Butter - 125gms<br />
Fanta (orange flavored) - 1 tbsp.<br />
Orange rind grated - ½ tsp.<br />
<br />
Dryfruits - ¾ cup filled with golden raisins, black raisins, cranberries<br />
Nuts - ¾ cup filled with walnuts, almonds, cashews<br />
Sugar powder to decorate<br />
<br />
Recipe:<br />
<ol style="text-align: left;">
<li>Preheat your oven to 180 degrees centigrade. Chop nuts.</li>
<li>In a pan add 2 cups of water and to that add the dry fruits and cook for 10 minutes approximately.</li>
<li>Remove it from heat and add butter to it and set aside. Let the butter melt in it. </li>
<li>Add orange flavored Fanta and grated orange rind to it .</li>
<li>Grease the pan well with butter and then dust it with all purpose flour.</li>
<li>In a big glass bowl sieve together the dry ingredients except cinnamon powder and nutmeg powder to avoid any lumps.</li>
<li>Now add in the spices, namely cinnamon powder and nutmeg powder.</li>
<li>Once the butter is fully melted, add the wet mixture prepared to the glass bowl with dry ingredients.</li>
<li>Fold in the flour slowly adding the wet mixture to it.</li>
<li>Now add the chopped nuts.</li>
<li>Fold them well into the cake batter.</li>
<li>Then pour the cake batter to the cake pan.</li>
<li>Bake it in the preheated oven for 35 to 40 minutes at 180 degrees centigrade till the inserted tooth prick or knife comes clean.</li>
<li>Sprinkle sugar powder on top using a strainer.</li>
</ol>
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Notes:<br />
<ul style="text-align: left;">
<li>Cane sugar or unrefined sugar could be used.</li>
<li>Dry fruits soaked in alcohol could be used, if preferred</li>
</ul>
<br />
Enjoy the dish! n don't forget <span style="background-color: white; color: red;">Eat and Eat little MORE</span><span style="background-color: white; color: #333333;">.. :)</span><br />
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Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0tag:blogger.com,1999:blog-7315217940720452334.post-16551314574689938142016-05-16T20:34:00.005+02:002018-02-11T20:49:15.238+01:00Cardamom flavored condensed milk muffins<div dir="ltr" style="text-align: left;" trbidi="on">
Baking cakes or muffins is something I hardly do. But I had an unopened pack of condensed milk, my willingness to use that and the sight of the muffin pan lying by the side, tempted me to to try some baking. Cardamom is one of the spices I love. I am so generous with adding them in Indian milk tea. My tea is always a little more milky, more edge on sweetness too. That is the way I like my tea.<br />
Now for these muffins I used no fancy ingredients, just the normal ones available in pantry did my job. My daughter too was interested in seeing how they come out, hence we spent solid one hour in the afternoon baking them. The aroma that filled in the kitchen was overwhelming. That is the best part of baking for me. Here we go.<br />
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<a name='more'></a><br /><br />
<br />
Ingredients:<br />
Makes 12 muffins<br />
Dry ingredients:<br />
All purpose flour/Refined flour - 1½ cup<br />
Powdered sugar-1 cup<br />
Baking powder-1 tsp.<br />
Crushed cardamom-1 tsp.<br />
<br />
Wet ingredients:<br />
Condensed milk-340 gms (4% fat)<br />
Clarified butter- 1 tablespoon<br />
<br />
Recipe:<br />
<br />
<ol style="text-align: left;">
<li>Preheat the oven to 175 degree Celsius. In a bowl add the wet ingredients and mix.</li>
<li>Followed by that sieve the dry ingredients together except cardamom. </li>
<li>Now add cardamom and mix lightly.</li>
<li>Transfer the dry mixture little by little into the wet mixture and fold the dry ingredients into the mixture.</li>
<li>Do not over mix. once well folded, line the muffins or cupcake pan with the paper muffin cups.</li>
<li>Pour in the cake batter just up to ¾ of the cups.Place them in the oven and bake them at 175 degree Celsius for around 20 mins.Once done take them out and let them cool.</li>
</ol>
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Notes:<br />
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<ul style="text-align: left;">
<li>I added only one cup powdered sugar, but I think it would have been better if I added another ¼ cup of sugar more as I feel it would have made them little more sweet.</li>
<li>The condensed milk I used was unsweetened, if sweetened one, adjust sugar according to your taste.</li>
<li>I had no butter, hence opted for clarified butter/ghee, but if butter is available, I guess same portion of room temperature butter would serve the purpose.</li>
</ul>
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Enjoy the dish! n don't forget <span style="background-color: white; color: red;">Eat and Eat little MORE</span><span style="background-color: white; color: #333333;">.. :)</span></div>
Eat n Eat little Morehttp://www.blogger.com/profile/01594491971762596907noreply@blogger.com0