tag:blogger.com,1999:blog-80719705546051754132024-03-14T11:47:23.895+05:30One Teaspoon Of LifeVegetarian Food, Travel and More...Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.comBlogger346125tag:blogger.com,1999:blog-8071970554605175413.post-74439775968873839632023-01-28T22:28:00.001+05:302023-01-28T22:31:07.485+05:30Vacation to Hanoi, Vietnam - Everything about our 7 day trip<p> Helloooo....Sinchao....</p><p>We traveled to Northern Vietnam in mid-September for a week, and honestly, cannot wait to return to the country to see other regions.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInAem0W97jov1CiREBma4GJiXvhmgxJgvIX90XlRpKNf2W8DIL3_18oijmO4z2p1jZRMlBBlCNPsqvGdk0ZliCzWHKRC1aBK2e8HZAa4CEVLpF_S7vrJ8eZOexu3VwhXgJh6WJlpVabB2m_knU_Nwb6xdkCdIiRYeGmcKWsK-lFu1woc5ro5_z5fdjQ/s1558/vietnam_5.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Halong bay" border="0" data-original-height="1558" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInAem0W97jov1CiREBma4GJiXvhmgxJgvIX90XlRpKNf2W8DIL3_18oijmO4z2p1jZRMlBBlCNPsqvGdk0ZliCzWHKRC1aBK2e8HZAa4CEVLpF_S7vrJ8eZOexu3VwhXgJh6WJlpVabB2m_knU_Nwb6xdkCdIiRYeGmcKWsK-lFu1woc5ro5_z5fdjQ/s16000/vietnam_5.jpg" title="halong bay" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Halong Bay</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="text-align: left;">Our visit to Vietnam was a very last-minute plan. We'd initially decided on Europe, but with the whole Visa queue chaos going on, we shifted our sights to Asia, and then picked Vietnam. He has had his eyes set on Halong Bay ever since the James Bond movie ( Tomorrow never dies, I think), but he had to convince me a little about how this could transform into a 7 day trip. Being a fan of Vietnamese food, I was super excited to eat though. All in all, it was a wonderful trip and since I got sooo many queries about our trip, I thought I'd document the details before I forget.</span><p>If you've read our other travel blogs, you'd know that we like to focus on one city/region and take it slow. We don't like to cram in a lot during our vacations, thus making it hectic. We also do not travel with a travel agent, we like to plan as we go. We spend a lot of time researching what we want to see and where we want to eat (of course). </p><p><b>So let's start:</b></p><p>This is a long post, so leaving some quick links:</p><p></p>1. <a href="https://www.oneteaspoonoflife.com/2023/01/vietnam-trip.html#tickets">Tickets, Hotel, Visa, Insurance</a><br />2. <a href="https://www.oneteaspoonoflife.com/2023/01/vietnam-trip.html#itinerary">Itinerary</a><br />3. <a href="https://www.oneteaspoonoflife.com/2023/01/vietnam-trip.html#food">All about food </a>- What to eat and restaurants we recommend<br />4. <a href="https://www.oneteaspoonoflife.com/2023/01/vietnam-trip.html#cost">Cost</a><br />5. <a href="https://www.oneteaspoonoflife.com/2023/01/vietnam-trip.html#shopping">What to buy in Hanoi</a><br />6. <a href="https://www.oneteaspoonoflife.com/2023/01/vietnam-trip.html#details">Important details</a><br /><p></p><h3 id="tickets" style="text-align: left;">Tickets, Hotel, Visa, Insurance:</h3><p style="text-align: justify;"><b>Tickets </b>- For the first time, we booked our Thai Airways tickets on <a href="https://www.booking.com" target="_blank">https://www.booking.com</a> and we got very competitive rates. Better than the airline itself. However, while the airline has several types of vegetarian options, the vegetarian option on booking.com translates to ovo-lacto-vegetarian. So we had to email the airline after we got the tickets to change the meal option to "Hindu Vegetarian" aka no eggs. With that set, we proceeded to book the hotel, visa, and insurance. We had a very comfortable flight with decent food and good entertainment.</p><p style="text-align: justify;"><b>Hotel </b>- We've always booked using <a href="https://www.agoda.com" target="_blank">https://www.agoda.com</a> and we continued with it. A former colleague recommended Somerset to us and we loved the reviews/photos that we saw. We ended up booking the 2 bedroom executive at Somerset Grand Hanoi. The hotel is located in a good neighbourhood. It is a good walking distance from the happening Old Quarter area, but not bang in the middle of it. We liked it, as it meant that the hotel was quieter in the evening and we could pop in for all the fun when we wanted to. The hotel is also conveniently located so that the tour buses can pick you up. Somerset Grand is a service apartment, so you have a full-fledged kitchen for yourself and you also have a washing machine in the apartment to do your own laundry. They also have a good pool area and a gym. There is also a restaurant and a shopping area in the building. We got a room on the 19th floor and the view was beautiful. The apartment was large enough for the 3 of us and we loved the service. </p><p style="text-align: justify;">We never mentioned that it was Raj's birthday, but they set up a surprise with cake, flowers, and a card. It just made our day. So now I'm doubly recommending the hotel to anyone who asks. Most of the tourists stay around the Old Quarter area and you have some very reasonably priced hotels there. Most of the luxurious hotels are a little far away from this area and generally around West Lake. If you book those, plan for a mode of transport to the bustling part of the city - either rent a two-wheeler or book a taxi.</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tf1LhFXw9YxSbxjtu12xIYOaBtPF__pqhw4bcBZfrerl_W3LFz8MVcMkZAkI-lpY3TRubwfQ6116oUGhDh4FryjR5TrtxWWyfDAndToRo_D32QA4Aua3xRDWUj7hCxD-scdYJgkmeYZXC2jC1ExjeOn24k5d3kq7Nq0O-hZxANYlVYFAkbfo1B4QqA/s1500/Somerset.png" style="margin-left: auto; margin-right: auto;"><img alt="Somerset Grand Hanoi hotel in Vietnam" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tf1LhFXw9YxSbxjtu12xIYOaBtPF__pqhw4bcBZfrerl_W3LFz8MVcMkZAkI-lpY3TRubwfQ6116oUGhDh4FryjR5TrtxWWyfDAndToRo_D32QA4Aua3xRDWUj7hCxD-scdYJgkmeYZXC2jC1ExjeOn24k5d3kq7Nq0O-hZxANYlVYFAkbfo1B4QqA/s16000/Somerset.png" title="Somerset Grand Hanoi" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Somerset Grand Hanoi and view from our room</td></tr></tbody></table><br /></div></div><p style="text-align: justify;"><b>Visa</b> - Vietnam has an eVisa for Indians. You can go to <a href="https://evisa.xuatnhapcanh.gov.vn/" target="_blank">https://evisa.xuatnhapcanh.gov.vn/</a> and submit your details and make the payment. Our visa arrived over email in 3 days. It is a very straightforward form, so you should not have any trouble. Carry a physical copy for checking at the airport. </p><p style="text-align: justify;"><b>Insurance </b>- It always makes sense to travel with Travel Insurance. We suggest checking online on what suits your requirement. We recommend including good medical coverage, especially since you are traveling to a new country.</p><p style="text-align: justify;"><b>Vaccination Certificate</b> - Take physical copies of your Covid 19 vaccination certificate so you can get through the checking quickly. We were asked for this at the Thai Airways counters in Bangalore and Hanoi. They also checked for it during our transit in Bangkok at the gate. </p><p style="text-align: justify;"><b>Air Suvidha</b> - For anyone traveling to India, it is expected that you fill out an online health self-declaration form. The airline will share the form details over email with you. Please have it filled out before you board your return. This may be temporary in light of Covid 19. They checked for this at Bangalore airport once we returned. </p><h3 id="itinerary" style="text-align: left;"><span style="color: #ea9999;">Itinerary</span></h3><div>At a glance, our itinerary was as follows:</div><div><ul style="text-align: left;"><li>Day 1 - Landing in Hanoi and walk around Hoan Kiem Lake/Old Quarters</li><li>Day 2 - Hanoi sightseeing</li><li>Day 3 - Ha Long Bay Cruise</li><li>Day 4 - Ninh Binh Trip</li><li>Day 5 - Bat Trang Ceramic Village and Hanoi sightseeing</li><li>Day 6 - Rest day/ Shopping</li><li>Day 7 - Depart</li></ul></div><h4 style="text-align: left;">Day 1 - Landing in Hanoi</h4><div><br /></div><div>We landed in Hanoi on Saturday morning. We had an airport transfer via <a href="https://agoda.mozio.com/en-us/?currency=INR&ref=agoda&utm_campaign=1793794&utm_source=1793794" target="_blank">Agoda</a> and it was decent. The agency sent us WhatsApp details of the driver and the car in advance. We used the airport wifi to communicate with him and it was seamless. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV9JvTKMrebrm_qzh1PC3z6qBtsidLL3B-CfMIp6bdNQqNF-2oTg91eIBTZVSlhwELsghrN6J2oeYHG3a40vQDCrW25TTX8u252dScuF-4LudBDpBJBxgwG6MdEC1gvUx2oivJY1uSZLkhrXoIKi5R50ZbaZyLMHixKFZHSO3Mzv6e93SGVuN69Zn3lA/s4096/IMG20220910083814.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Hanoi airport" border="0" data-original-height="1840" data-original-width="4096" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV9JvTKMrebrm_qzh1PC3z6qBtsidLL3B-CfMIp6bdNQqNF-2oTg91eIBTZVSlhwELsghrN6J2oeYHG3a40vQDCrW25TTX8u252dScuF-4LudBDpBJBxgwG6MdEC1gvUx2oivJY1uSZLkhrXoIKi5R50ZbaZyLMHixKFZHSO3Mzv6e93SGVuN69Zn3lA/w640-h288/IMG20220910083814.jpg" title="Hanoi airport" width="640" /></a></div><div><br /></div><div style="text-align: justify;">After a good snooze at the hotel, we used the rest of the day to explore the <a href="https://www.google.com/maps/place/Hoan+Kiem+Lake/@21.0277332,105.8500582,17z/data=!4m12!1m6!3m5!1s0x3135ac69f861af3f:0x331250d72cd2fa28!2sHoan+Kiem+Lake!8m2!3d21.0277332!4d105.8522469!3m4!1s0x3135ac69f861af3f:0x331250d72cd2fa28!8m2!3d21.0277332!4d105.8522469" target="_blank">Hoan Kiem</a> area of Hanoi. The Saturday that we arrived was the autumn festival in Hanoi, so we got treated to some musical concerts and dances. But the lake area is very pretty on any weekend as they close it off to traffic, so you will see a lot of locals and tourists just strolling around. We had some donuts, iced tea, and something like an ice cream around the lake. We visited the <a href="https://goo.gl/maps/LGHC6X1XhCDPeLbr8" target="_blank">Ngoc Son temple</a> which is in the middle of the lake. This is very scenic and you can take some beautiful photos here. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiik-OES5C9FMWBietk0GdlK6vWlM3n3cfaIk5ZepktMYo_qGp_YuxkYYr-85YY_SQENolm_ILAXnqjFINRqgcacHiyiG3hCYFalpKCzS-SM4sUc1Uw_HLKUwNiwUmXib1TBIU0GuZ0L8_xwvpbJxTkfNKLFiLsGi1roSFC23XwdUuuS6zjk0hctyT9iw/s1500/Hanoi_1.png" style="margin-left: auto; margin-right: auto;"><img alt="photos of hanoi - Hoan kiem lake" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiik-OES5C9FMWBietk0GdlK6vWlM3n3cfaIk5ZepktMYo_qGp_YuxkYYr-85YY_SQENolm_ILAXnqjFINRqgcacHiyiG3hCYFalpKCzS-SM4sUc1Uw_HLKUwNiwUmXib1TBIU0GuZ0L8_xwvpbJxTkfNKLFiLsGi1roSFC23XwdUuuS6zjk0hctyT9iw/s16000/Hanoi_1.png" title="Hanoi" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">1 & 2 - Ngoc Sun Temple, 3&4 - Around Hoan Kiem Lake</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rLTidW0Wkm8ZmYiBOXJ-iSsI6okHsKyveMma7s0Y4DTQxn_dZ0R-hpGCHm05LKrFRX-L-Oe8Asl3Amc9Il8VerI5LO-HbNEQUpHnumQRLjJFBwYSMCIPtMZqUQqTAqIciafk19gBmg2Krnj6rKR6IzVQ30ADFd4IcQxw4kAy1uFS_-Wjs16_nP3TcA/s1500/Hanoi_2.png" style="margin-left: auto; margin-right: auto;"><img alt="Photos of hanoi around hoan kiem lake" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rLTidW0Wkm8ZmYiBOXJ-iSsI6okHsKyveMma7s0Y4DTQxn_dZ0R-hpGCHm05LKrFRX-L-Oe8Asl3Amc9Il8VerI5LO-HbNEQUpHnumQRLjJFBwYSMCIPtMZqUQqTAqIciafk19gBmg2Krnj6rKR6IzVQ30ADFd4IcQxw4kAy1uFS_-Wjs16_nP3TcA/s16000/Hanoi_2.png" title="Hanoi" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">1 to 3 - Around Hoan Kiem Lake, 4 - St. Joseph's Cathedral</td></tr></tbody></table><br /><div style="text-align: justify;">We also used the evening to exchange some currency and purchase a SIM card. You can do both of these at the airport as well. While the sim card charges may be consistent (we did not check the plans at the airport), the forex exchange rate is slightly lower at the airport, as expected. We purchased a Viettel data only sim card which was sufficient for our stay in Hanoi for a week. We exchanged our USD for VND at Jeweller's street aka <a href="https://www.google.com/maps/place/P.+H%C3%A0+Trung,+H%C3%A0ng+B%C3%B4ng,+Ho%C3%A0n+Ki%E1%BA%BFm,+H%C3%A0+N%E1%BB%99i,+Vietnam/@21.0302282,105.8410474,17z/data=!3m1!4b1!4m5!3m4!1s0x3135ab961a251f29:0x61fb9996488aa266!8m2!3d21.0302283!4d105.8455321" target="_blank">P. Ha Trung</a>. Lower denomination notes and older USD notes will fetch you a lower exchange rate as compared to a newer $100. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Then, we headed to book our day trips for sightseeing. While we generally do this before we reach the destination, the week we were set to travel had rain predictions due to a cyclone in the south. So we wanted to book the trips closer to the travel date as we could then plan on days when the prediction was slightly better. </div><div><br /></div><h4 style="text-align: left;">Day 2 - Hanoi Sightseeing</h4><div><br /></div><div>This day was all about Hanoi. After breakfast, we set out to explore the city on foot. If walking isn't your game, you can rent a two wheeler, book a grab taxi or book a day tour of Hanoi at any of the tourist agencies in the city. Hanoi is a beautiful city with a lot of parks and lakes. We visited the following places:</div><div><br /></div><div>1. Temple of Literature </div><div>2. One Pillar Pagoda</div><div>3. Train street</div><div>4. Military History Museum </div><div>5. Tran Quoc Pagoda in West Lake</div><div><br /></div><div>We glanced at a few of the monuments from outside:</div><div><br /></div><div>1. Ho Chi Minh Mausoleum</div><div>2. Presidential Palace</div><div>3. Quan Thanh Temple</div><div>4. St. Joseph's Cathedral</div><div><br /></div><div style="text-align: justify;">When we went, we were allowed on the train street when the train was passing (3pm). But a few days later, while we were still in Hanoi, there was an incident with a tourist after which the authorities put restrictions around the train street. As per the latest news, the cafes have been closed and tourists are not allowed there anymore. But you can still stand at a crossing and witness the train at 3pm every day.</div><div style="text-align: justify;"><br /></div><div style="text-align: center;">
<iframe allowfullscreen="" height="800" loading="lazy" referrerpolicy="no-referrer-when-downgrade" src="https://www.google.com/maps/embed?pb=!1m52!1m12!1m3!1d15332.340056226682!2d105.82741413810884!3d21.03410132293507!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!4m37!3e2!4m5!1s0x3135ab9926e7bd67%3A0x580e078874d5df1e!2zVGVtcGxlIE9mIExpdGVyYXR1cmUsIDU4IFAuIFF14buRYyBU4butIEdpw6FtLCBWxINuIE1p4bq_dSwgxJDhu5FuZyDEkGEsIEjDoCBO4buZaSAxMDAwMDAsIFZpZXRuYW0!3m2!1d21.0272118!2d105.8360575!4m5!1s0x3135aba1728475ed%3A0xdbe7366fe9dfc2ae!2sOne%20Pillar%20Pagoda!3m2!1d21.0358515!2d105.83362029999999!4m5!1s0x3135aba15ec15d17%3A0x620e85c2cfe14d4c!2sHo%20Chi%20Minh's%20Mausoleum!3m2!1d21.0368973!2d105.8346667!4m5!1s0x3135abfce52e98af%3A0x21bc6c01f3f4a0c6!2zVHJhaW4gU3RyZWV0LCBQaOG7kSBUcuG6p24gUGjDuiwgSMOgbmcgQsO0bmcsIEhvw6BuIEtp4bq_bSwgSGFub2ksIFZpZXRuYW0!3m2!1d21.0308001!2d105.8447389!4m5!1s0x3135aba2b73d5d13%3A0xa6a0ef366328a0b1!2sVietnam%20Military%20History%20Museum!3m2!1d21.032093099999997!2d105.8401968!4m5!1s0x3135abaf1da7b7af%3A0x767aa83a09e92b6e!2zQ2jDuWEgVHLhuqVuIFF14buRYw!3m2!1d21.0478523!2d105.8367347!5e0!3m2!1sen!2sin!4v1672401806763!5m2!1sen!2sin" style="border: 0;" width="700"></iframe></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMI5CTU4MWDBoA_XGaVYjKVWcFWCxton0-6vVNsWteldka62t_zsg_XaULnV4QKchQbtJ9_UCD8g7natURBzwmjq51oeb6mIXUNCpdpiQ02XoyihSU39zzjtiumE0eEVNf7SqizBERCOjxsDww3KYV8VkCGzVvAXBVaHiQlpVovW4uULsBfgSy5En7Q/s1500/hanoi_3.png" style="margin-left: auto; margin-right: auto;"><img alt="Hanoi" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMI5CTU4MWDBoA_XGaVYjKVWcFWCxton0-6vVNsWteldka62t_zsg_XaULnV4QKchQbtJ9_UCD8g7natURBzwmjq51oeb6mIXUNCpdpiQ02XoyihSU39zzjtiumE0eEVNf7SqizBERCOjxsDww3KYV8VkCGzVvAXBVaHiQlpVovW4uULsBfgSy5En7Q/s16000/hanoi_3.png" title="Hanoi" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">1 & 3 - Temple of Literature, 2 - One Pillar Pagoda, 4 - Tran Quoc Pagoda</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AU_6-pp7fNPPA_Um5aWVHYngw8g8Sdbl125eHSEpGUynrSP-ZEdIMLZaE9kL4Cx7yk6USvh2dFY1uqGRsdTH64sNg6771RZVqVg0tYPxMBP17rzztZ7oDjZERaIA9bILd95yvJsjhnu2wFquoCF8Eab8yxAvUJBi6VcYNTa1cCRlxeO6GkllSAWysw/s1500/Hanoi_4.png" style="margin-left: auto; margin-right: auto;"><img alt="Hanoi" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AU_6-pp7fNPPA_Um5aWVHYngw8g8Sdbl125eHSEpGUynrSP-ZEdIMLZaE9kL4Cx7yk6USvh2dFY1uqGRsdTH64sNg6771RZVqVg0tYPxMBP17rzztZ7oDjZERaIA9bILd95yvJsjhnu2wFquoCF8Eab8yxAvUJBi6VcYNTa1cCRlxeO6GkllSAWysw/s16000/Hanoi_4.png" title="Hanoi" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">1 & 2 - War museum, 3 - Ho Chi Minh Mausoleum, 4 - West Lake</td></tr></tbody></table><br /><div><br /></div><h4 style="text-align: left;">Day 3 - Ha Long Bay Day Tour</h4><div><br /></div><div style="text-align: justify;">We booked our trip to Halong bay via Agoda. We booked the <a href="https://dragonflycruise.com/halong-bay-tours/small-group-halong-day-tour-with-expressway-transfer-df2-.htm" target="_blank">Small Group Halong Day tour organized by Dragon Fly tour</a>s. We were picked up from our hotel at around 7.45 am. The bus accommodates around 20-25 individuals. Once all were picked up, we drove to <b>Ha Long Ba</b>y. Our guide Robert gave us some background about the language, food, culture, and history of the region. On the way, we stopped at a shopping center for coffee/breakfast and shopping for handicrafts.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Once we arrived at the jetty, he purchased the tickets and we boarded the cruise. It had around 50 people onboard (two bus full). It did not feel crowded, honestly. We had already communicated that we wanted a vegan meal and were provided one. The cuisine is mostly Vietnamese, i.e. - spring rolls, fried rice, noodles etc. The food is served on your table as we begin the cruise. You can purchase drinks on the cruise. After lunch, you can just walk to the deck or the roof and enjoy the sight of the beautiful rock formations.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We then stopped for a kayak or a <b>bamboo boat tour of some caves</b>. The kayak seats 2 individuals and the bamboo boat seats 4-5 and has a person who will row the boat. There is no swimming allowed in the bay.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We then cruised to see the <b>Thien Cung Cave</b> to see the stalactite and stalagmite formations. The day we went there, it was sunny but it had rained the previous day. This mix of weather gave us beautiful weather there and the sight of the light streaming into the cave was mesmerizing. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">After this, we boarded our boat and were served iced tea. We cruised back to the jetty. We then boarded our bus and went to an Oyster farm. Here you can see how pearls are made and can also purchase pearls.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">On the way back, the bus stopped at a small shopping mall for tea/coffee. Most of us purchased local snacks here. They were reasonably priced. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We reached our hotel at around 7.30pm. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We preferred a day tour, however, you can also book a 2 day, 1 night cruise trip and take in more of the bay.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynCW9R7QaA21PJpLE-ePy27AN9Rfn_gB_KKw35ZTIF6vYaPe6To_ULAfJnAbSkKoldCdyj557ytirLpcRFx94aoT2L2yA-vI3XPZrcrzf2RHi_R3fLPKB6gs_Myw6DrAb09aktrJOcBqRMuvvUNUTyXEo1vymnaG9iNaspvUqeJCNVTqLTRrvrZhEQA/s1500/Halong_Bay_1.png" style="margin-left: auto; margin-right: auto;"><img alt="Halong Bay" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynCW9R7QaA21PJpLE-ePy27AN9Rfn_gB_KKw35ZTIF6vYaPe6To_ULAfJnAbSkKoldCdyj557ytirLpcRFx94aoT2L2yA-vI3XPZrcrzf2RHi_R3fLPKB6gs_Myw6DrAb09aktrJOcBqRMuvvUNUTyXEo1vymnaG9iNaspvUqeJCNVTqLTRrvrZhEQA/s16000/Halong_Bay_1.png" title="Halong Bay" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">1&2 - Halong Bay views, 3 - Us on the upper deck of the boat, 4 - Thien Cung Cave</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5lesUQN8VFeRvZW-wnK7e1yt9Vk3sl4c0INXtePFVqwEhHmFu36dO5M4hsFkuGVqWTw-sxG-QZI8FBArdve2oRgwvg74Il2JtDwavZTLLax8vwvcdZK2ICHjMxndL_IOnxqDKhOdxystXD5GBHoefcLbX0lmG5J7vjphhyKnEoPzVfTALRpZPNhnzA/s1500/Halong_Bay_2.png" style="margin-left: auto; margin-right: auto;"><img alt="Halong bay" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5lesUQN8VFeRvZW-wnK7e1yt9Vk3sl4c0INXtePFVqwEhHmFu36dO5M4hsFkuGVqWTw-sxG-QZI8FBArdve2oRgwvg74Il2JtDwavZTLLax8vwvcdZK2ICHjMxndL_IOnxqDKhOdxystXD5GBHoefcLbX0lmG5J7vjphhyKnEoPzVfTALRpZPNhnzA/s16000/Halong_Bay_2.png" title="Halong bay" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Halong Bay</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwUBkEJZuy3gOPaakjf_UGiW2d8w3mHuWOfcWLf7XoiQfYqK1lpEHFo6k3RdlScIwFJtHNZm5DpXqfKbRT5Bi5o3ygNwQonKzrXc3AK3jGv4qoatjaP_2OJbTSSYENUkyht-H_31q9EZuNdkeqQmFADtbrQAOnMCblgWJnC0KwK5a-v3qZ5ixuPpZlA/s1500/Halong_Bay_3.png" style="margin-left: auto; margin-right: auto;"><img alt="Halong bay" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwUBkEJZuy3gOPaakjf_UGiW2d8w3mHuWOfcWLf7XoiQfYqK1lpEHFo6k3RdlScIwFJtHNZm5DpXqfKbRT5Bi5o3ygNwQonKzrXc3AK3jGv4qoatjaP_2OJbTSSYENUkyht-H_31q9EZuNdkeqQmFADtbrQAOnMCblgWJnC0KwK5a-v3qZ5ixuPpZlA/s16000/Halong_Bay_3.png" title="Halong bay" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">1 & 2 - Thien Cung Cave, 3&4 - Oyster Farm</td></tr></tbody></table><br /><div><br /></div><h4 style="text-align: left;">Day 4 - Ninh Binh Day Tour</h4><div><br /></div><div style="text-align: justify;">We booked this tour at <a href="https://goo.gl/maps/N5z6zyWgF7Q2XV1h9" target="_blank">Timeline Travel</a>. We were picked up between 8-8.30am from our hotel. This tour bus had around 18-20 people in total. Our guide, Bao explained to us the nuances of the Vietnamese language and a little bit about the tourism industry in Vietnam. We stopped at a shopping center/coffee shop en route.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">First, we went to<b> Hoa Lu, the ancient capital of Vietnam</b>. Here Bao, explained to us the feudal history of Vietnam. This is a temple of the Emperor and his family. We spent some time exploring the temple.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">After this, we stopped at a bicycle rental place and went for a <b>30 minute bicycle ride around the village</b>. This was the scariest bit for me as I had not ridden a bicycle in 20 years and well, what they say is true, you never forget to cycle, once you learn. Though I had a shaky start, I managed to bike through the village. The roads are mostly just mud and stones, so it can get a little difficult to bike there when combined with the highly humid and hot weather. Pro tip - Carry a bottle of water with you. We left ours in the bus, and it was a huge mistake. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The restaurant for lunch is right next to the bicycle rental. So after returning, we headed for lunch. Lunch here was buffet style and had vegan options.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">After lunch, we headed towards <b>Tam Coc caves in a bamboo bo</b>at. This was the highlight of the trip. The sights are really beautiful. This area is called Halong Bay on land and it is exactly that. Limestone rock formations all along the river. We went through 3 caves on this one hour long ride.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Then we drove to the <b>Mua caves</b> and were given a little over one hour to explore the area. Here, you can either visit the cave or the viewpoint. Almost everyone goes to the viewpoint. There are 500 steps to the top of one viewpoint, the one that takes you to the dragon. When you are climbing the hill, take a moment to view the sites around you, you can see some beautiful rice fields and ponds. The little path from the top of the hill to the dragon is rocky and not very safe. So use your better judgment to climb those few extra steps.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">From there we headed back to Hanoi and reached the city around 7.30pm.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We preferred to book a day trip, however, you can decide to stay a few nights in the region to explore it better. </div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBl31_F9xOGghDGXF2gZGtcr-be92T1wOnadKFt0WBvpfqOSQqcKYO8hH2G3rDsbeLZOsxTyFcLdHE6X-0vqvj3UaXujTAhzbnO5rsVto-zqip5mIy-4y18xgXNv7mMcLzk05Ii-aIPO3ARP7Fq-f4pihtNAzdtFdyBr9rgNT05_UNnnbpCpG-Z4_ZA/s1500/Ninh%20Binh%202.png" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Ninh Binh" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBl31_F9xOGghDGXF2gZGtcr-be92T1wOnadKFt0WBvpfqOSQqcKYO8hH2G3rDsbeLZOsxTyFcLdHE6X-0vqvj3UaXujTAhzbnO5rsVto-zqip5mIy-4y18xgXNv7mMcLzk05Ii-aIPO3ARP7Fq-f4pihtNAzdtFdyBr9rgNT05_UNnnbpCpG-Z4_ZA/s16000/Ninh%20Binh%202.png" title="Ninh Binh" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mua Caves View Point</td></tr></tbody></table><div></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsOj_5KCTTUbzxUzhUC6PjBC6-ZTcWHiPyFAFgG7kPCGuIuZKWwB2tVL2M-41IkUWsBPyixRISnAJN5kJMrvY5t0O111utdA3XDiy3fqTpj4M2Da2z3tCWhsV6Sg4Lm-LScVnYs0Z0gFpRpG_Qd10JSgZD1cL7twxsj0wUYR-u1qzhYJjE8hhVTbFh0g/s1500/Ninh%20Binh%201.png" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsOj_5KCTTUbzxUzhUC6PjBC6-ZTcWHiPyFAFgG7kPCGuIuZKWwB2tVL2M-41IkUWsBPyixRISnAJN5kJMrvY5t0O111utdA3XDiy3fqTpj4M2Da2z3tCWhsV6Sg4Lm-LScVnYs0Z0gFpRpG_Qd10JSgZD1cL7twxsj0wUYR-u1qzhYJjE8hhVTbFh0g/s16000/Ninh%20Binh%201.png" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">1,2,5 - Boat ride along Tam Coc Caves, 3 to 4 - Hoa Lu Ancient Capital</td></tr></tbody></table><div></div><h4 style="text-align: left;">Day 5 - Bat Trang</h4><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This was an unplanned day. We decided in the morning that we will go to Bat Trang Ceramic Village. We booked a Grab taxi and went to the village. On the way, we saw the mural street from the cab. We strolled through the village and purchased a few ceramics. You can also book a day tour here where you can do some pottery.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">From Bat Trang, we went to Hanoi to see the Imperial Citadel and the Hoa Lo Prison Museum. Hoa Lo Prison can be disturbing, so visit only if you can stomach it.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We took it easy the rest of the day. We booked massages and then just strolled around Hoan Kiem lake. The lake area was our favorite as it has people playing music, and some senior folks dancing. It was a very relaxing place. It can make you fall in love with Hanoi.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5MKYMb03pXTtrygNbg3p55Q-bLPDm5-HvZmXreATUrlE-QuyNexWs4puXwt0kgzwiygtiztZEw-IyBsjxoahQMwIBtmz2o7eprs8_pUMN-QdBgDkz6LyJhlyp1s38eageLHxeIvuKD9y3jAxJ5xjmntCLKf_Ek-a5g2cU5shmSd9aDvcKJjKq0n0tA/s1500/Batrang.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Bat Trang Ceramic Village" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5MKYMb03pXTtrygNbg3p55Q-bLPDm5-HvZmXreATUrlE-QuyNexWs4puXwt0kgzwiygtiztZEw-IyBsjxoahQMwIBtmz2o7eprs8_pUMN-QdBgDkz6LyJhlyp1s38eageLHxeIvuKD9y3jAxJ5xjmntCLKf_Ek-a5g2cU5shmSd9aDvcKJjKq0n0tA/s16000/Batrang.png" title="Bat Trang Ceramic Village" /></a></div><div></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO93VuxuVuT-EMHI-9pGtt9zporKG5_BkznD4QnjvtTVfCETmt9D-0e5oj9-lFgQstT3JBJgpeNsjbBTkjpn9st3EEHJw4r87P7crhHpUiE2ghrf2V9Rl_pvW5kxQZKWj0yPG5AYBt_vQfmcM0G8g31ds7vltt2G0ZYxT_bZnLScXx_4d0YeTQQyuItg/s1500/Hanoi_2.png" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Hanoi" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO93VuxuVuT-EMHI-9pGtt9zporKG5_BkznD4QnjvtTVfCETmt9D-0e5oj9-lFgQstT3JBJgpeNsjbBTkjpn9st3EEHJw4r87P7crhHpUiE2ghrf2V9Rl_pvW5kxQZKWj0yPG5AYBt_vQfmcM0G8g31ds7vltt2G0ZYxT_bZnLScXx_4d0YeTQQyuItg/s16000/Hanoi_2.png" title="Hanoi" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Some glimpses of Hanoi</td></tr></tbody></table><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVRoqDtjNI4LD9Ny7VTwOpWBRiOzcThMmW5T_hzOd-N_vhh0PJR7qYQngFfB3v1WCAN5ZGNa_Ugk3rvRNedpP7hs29xi4-H_U3GNCiFhiMGwodBE1fBufezybyrGNaAPXJXkXfw6acnRaadmEC4Xi669uuMFk4azZi4ReAIijzwGUnTzLvd1Cjz6TSw/s1500/Hanoi_1.png" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Hanoi" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVRoqDtjNI4LD9Ny7VTwOpWBRiOzcThMmW5T_hzOd-N_vhh0PJR7qYQngFfB3v1WCAN5ZGNa_Ugk3rvRNedpP7hs29xi4-H_U3GNCiFhiMGwodBE1fBufezybyrGNaAPXJXkXfw6acnRaadmEC4Xi669uuMFk4azZi4ReAIijzwGUnTzLvd1Cjz6TSw/s16000/Hanoi_1.png" title="Hanoi" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Some glimpses of Hanoi</td></tr></tbody></table><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4tBccaz1G1iR7tNoZjc_EchqE4elNOp-509gKyprVfp6k7EyCzXUBXpH9vSAJUW1NdDNAUct6s16A7wxaiiMWfuEsSI6W2vTonlqGBh9xhWMC9taSwsqbjrBioTbvbhQlefb_brEo3P-o4ijnFFnnOFSWf0fShvEny2RUHS2M12MbcfcSjUIAZUmLQ/s1500/Hanoi.png" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4tBccaz1G1iR7tNoZjc_EchqE4elNOp-509gKyprVfp6k7EyCzXUBXpH9vSAJUW1NdDNAUct6s16A7wxaiiMWfuEsSI6W2vTonlqGBh9xhWMC9taSwsqbjrBioTbvbhQlefb_brEo3P-o4ijnFFnnOFSWf0fShvEny2RUHS2M12MbcfcSjUIAZUmLQ/s16000/Hanoi.png" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">1 & 2 - Hoa Lo Prison, 3&4 - Coffee shop, 5 - Currency exchange, 6 - Market</td></tr></tbody></table><h4 style="text-align: left;">Day 6 - Shopping</h4><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This was our last day in Hanoi and we spent the day shopping for souvenirs, and stuff to get back. We purchased some more ceramics, coffee powder, mung bean cake, dried fruit, jackets and some other knick-knacks.</div><div><br /></div><h3 id="food" style="text-align: left;">All about food</h3><div><br /></div><div>If you love crusty bread and strong coffee, this is the place for you. The french influence is visible in the bread and croissants all over the city. We love Vietnamese food, so we enjoyed it. </div><div><br /></div><div>Vietnam is a meat eaters paradise, but at least in Hanoi, we easily found vegetarian/vegan fare. </div><h4 style="text-align: left;"><br />Some Vietnamese foods you should try:</h4><div><br /></div><div style="text-align: justify;">1. <b>Pho </b>- This noodle soup is considered the national dish of Vietnam. It has a flavorful broth with noodles, herbs and may be vegetables like mushrooms. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2. <b>Bahn Mi </b>- Our favorite of all Vietnamese foods. Bahn Mi is a sandwich made by stuffing a small crusty baguette with pickled vegetables, some stuffing (either mushrooms, tofu, avocado or even falafels), some spread and herbs. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">3. <b>Bahn Xeo</b> - This was a little difficult to find. Bahn Xeo is a crepe filled with some stuffing, in our case, it was thinly sliced vegetables like carrots, cucumbers etc served alongside herbs and rice paper. You are supposed to stuff the rice paper with the herbs, the crepe, and the stuffing and dip it in the sauce and eat. We absolutely loved the one we tried in Hanoi.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">4.<b> Fresh rolls / Goi Cuon </b>- Thin rice paper sheets stuffed with fresh vegetables served with a dipping sauce.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">5.<b> Spring rolls </b>- These are similar to the fresh rolls, but deep fried and have vermicelli and some other vegetables in them.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">6. <b>Che</b> - This is a dessert soup. We had one with cold sweet coconut milk with various toppings. On a hot day, this is the dessert to go to.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">7. <b>Coffee </b>- There is no dearth of options for coffee in Vietnam. We tried several ones and absolutely recommend an iced milk coffee. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">8. <b>Croissants</b> - The croissants and other bakery items like danishes and pain de chocolat were absolutely delicious. They mostly have an egg wash over them, so check with the bakery first before purchasing.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">For those who do eat egg, Egg Coffee is very popular and must be tried. Draught beer or Bia Hoi is also extremely popular in Hanoi. You will find it at every street corner.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHw18hQ0ZLf_u19KrnvZ24_yoNNgDAjOlLZMnQHH1i2KV8sxRO13ZAMPUpSsGPH0pUm8pkqMUA-eGJkxsUYIwH-81oPYMhIFWlj8ppomTle35Dupkf4BlOvHtUGUK3Phlj6H3Grn7ElIQ_hhdn9o8mu69xWn98TGQraJrEU-96_QIRBkk80oMpcSqJA/s1500/Vietnamese%20Food%203.png" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Vietnamese food" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHw18hQ0ZLf_u19KrnvZ24_yoNNgDAjOlLZMnQHH1i2KV8sxRO13ZAMPUpSsGPH0pUm8pkqMUA-eGJkxsUYIwH-81oPYMhIFWlj8ppomTle35Dupkf4BlOvHtUGUK3Phlj6H3Grn7ElIQ_hhdn9o8mu69xWn98TGQraJrEU-96_QIRBkk80oMpcSqJA/s16000/Vietnamese%20Food%203.png" title="Vietnamese food" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">1. Banh Xeo, 2. Bahn Mi, 3. Che, 4. Basque Cheesecake, 5. Croissant, 6. Iced Milk Coffee</td></tr></tbody></table><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiT_gkOmV04a_Zf6rAHbAaonYyFNmOULPd1pbL2bnO1qMHkRnb7V8SWoqDt9atHHYztGc00PknFzB4lFs0wVIZkD_nhl77QACw_7-vTxxP0NQ9o6TVbljmP6fY_u4yQtqv5rWyDd9vYOfRJBzmF5EpLMtS2lzd0T4Zo33Asgcr-K12r-_zHtzAvB7MTw/s1500/Vietnamese%20Food%202.png" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Vietnamese food" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiT_gkOmV04a_Zf6rAHbAaonYyFNmOULPd1pbL2bnO1qMHkRnb7V8SWoqDt9atHHYztGc00PknFzB4lFs0wVIZkD_nhl77QACw_7-vTxxP0NQ9o6TVbljmP6fY_u4yQtqv5rWyDd9vYOfRJBzmF5EpLMtS2lzd0T4Zo33Asgcr-K12r-_zHtzAvB7MTw/s16000/Vietnamese%20Food%202.png" title="Vietnamese food" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">1. Ice cream, 2. Assorted fruits, 3. Avocado Salad, 4. Mapo Tofu, 5. Sweet Potato Danish, 6. Cake</td></tr></tbody></table><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaBht3gP4lLSA2625B3TODwEr2xQbaaeZ9dsIsdlKN37-a2RcK63Zp1DKK0qX55tZCXL63wdIeINcxwPWwfvKILqSZsrrj3fyqGBmCtkYY9liuHnxv96SR9zejhWlQnlExgjYRklljCs326Zf_yQ0uHoqznPSQEVsnUKvM1msj9rU8AeUDhazytuZJw/s1500/Vietnamese%20Food%201.png" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Vietnamese food" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaBht3gP4lLSA2625B3TODwEr2xQbaaeZ9dsIsdlKN37-a2RcK63Zp1DKK0qX55tZCXL63wdIeINcxwPWwfvKILqSZsrrj3fyqGBmCtkYY9liuHnxv96SR9zejhWlQnlExgjYRklljCs326Zf_yQ0uHoqznPSQEVsnUKvM1msj9rU8AeUDhazytuZJw/s16000/Vietnamese%20Food%201.png" title="Vietnamese food" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">1. Stir fried Tofu, 2. Fresh rolls, 3. Donut, 4. Spring rolls, 5. Pho, 6. Mooncake</td></tr></tbody></table><div></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpbIi2IgXhoEtUA3MIVxAZa3Zo_ij9Ie2PqI9vyMAWVOEiVlrsvZBhNwegwG73xyvPsrsVuhM_4YXix8v3GTWMXbTFW2JbuTs7AB9PtpCAogcyvl9m1VAx57SqBT1PJ7tgkz_l3jRdPaNN0DyyxixSGObaCSewawtSP2D5cYsoV0L51Lk367J75Uy6Q/s1500/Vietnamee_Food_4.png" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Vietnamese food" border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpbIi2IgXhoEtUA3MIVxAZa3Zo_ij9Ie2PqI9vyMAWVOEiVlrsvZBhNwegwG73xyvPsrsVuhM_4YXix8v3GTWMXbTFW2JbuTs7AB9PtpCAogcyvl9m1VAx57SqBT1PJ7tgkz_l3jRdPaNN0DyyxixSGObaCSewawtSP2D5cYsoV0L51Lk367J75Uy6Q/s16000/Vietnamee_Food_4.png" title="Vietnamese food" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">1. Bahn Mi, 2. Pho. 3. Pesto pasta, 4. Mochi, 5. Boba milk tea, 6. Ice tea</td></tr></tbody></table><h4 style="text-align: left;">Restaurants we recommend:</h4><div><br /></div><div style="text-align: justify;">1. <a href="https://www.google.com/maps/place/Chayfood/@21.0330481,105.8521297,17z/data=!3m1!4b1!4m5!3m4!1s0x3135ab4540f6962b:0x61d70a0ecd54640e!8m2!3d21.0330453!4d105.8542956" target="_blank"><b>Chay Food </b></a> - This eatery may be tiny, but dishes out amazing Bahn Mi or Pate Bread as they call it. Absolutely loved it. Had their Pho and Pasta too, they were good. The Thai curry wasn't what we expected, so I'd give that a pass.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2.<b> <a href="https://www.google.com/maps/place/The+Veg+-+organic+vego+%26+tea/@21.0256111,105.8534191,18.04z/data=!4m14!1m8!3m7!1s0x3135ab4540f6962b:0x61d70a0ecd54640e!2sChayfood!8m2!3d21.0330453!4d105.8542956!14m1!1BCgIYIQ!3m4!1s0x3135abc0b0c8bf69:0x33e79094dbebc53a!8m2!3d21.0252643!4d105.8541948" target="_blank">The Veg </a></b>- A nice cafe with good ambience. We tried their Fresh Noodle Rolls, Mapo Tofu, Avocado Kale Salad, and stir fried Tofu with lemongrass. Also tried the Kombucha. The black rice that we chose with one of the meals wasn't to our liking, but everything else was.</div><div style="text-align: justify;"><a href="https://www.google.com/maps/place/Vegan+Banh+Mi/@21.0225272,105.846001,17z/data=!3m1!4b1!4m5!3m4!1s0x3135ab93caa482ff:0xcbb4b32c40f1890a!8m2!3d21.0224929!4d105.8481637" target="_blank"><br /></a></div><div style="text-align: justify;">3.<b> <a href="https://www.google.com/maps/place/Vegan+Banh+Mi/@21.0225272,105.846001,17z/data=!3m1!4b1!4m5!3m4!1s0x3135ab93caa482ff:0xcbb4b32c40f1890a!8m2!3d21.0224929!4d105.8481637" target="_blank">Vegan Bahn Mi</a></b> - This comes highly recommended all over the internet. This is a tiny place in a very tiny street. Very easy to miss. We liked the homely feel it gave us. We tried various Bahn Mi here and their dumpling. We liked the Bahn Mi, but they are very light, so you may want to grab more than one.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">4. <b><a href="https://www.google.com/maps/place/M%E1%BA%B8T+Vietnamese+restaurant+%26+Vegetarian+Food/@21.030751,105.8474055,17z/data=!3m1!4b1!4m12!1m6!3m5!1s0x3135ab49e8fb3385:0xec8c09bc5fcd7c39!2sM%E1%BA%B8T+Vietnamese+restaurant+%26+Vegetarian+Food!8m2!3d21.030751!4d105.8495942!3m4!1s0x3135ab49e8fb3385:0xec8c09bc5fcd7c39!8m2!3d21.030751!4d105.8495942" target="_blank">Met Vietnamese Restaurant and Vegetarian Food</a> </b>- We tried the Bahn Xeo here as it was the only one serving a vegetarian version of the dish. Absolutely loved it. Also ordered a curry, which was good too.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">5. <a href="https://www.google.com/maps/place/Anh+Hoa+French+Bakery/@21.0298176,105.8446218,21z/data=!4m12!1m6!3m5!1s0x3135abfce52e98af:0x21bc6c01f3f4a0c6!2sTrain+Street!8m2!3d21.0308001!4d105.8447389!3m4!1s0x3135ab963ee733d9:0xec3bf498054a4462!8m2!3d21.0298501!4d105.8445858" target="_blank"><b>Anh Hoa French Bakery</b></a> - For croissants, bread and other bakery items. The plain croissants were amazing. We tried some sweet potato danishes as well.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">6.<b> <a href="https://www.google.com/maps/place/CoBa+Bakery/@21.0318855,105.8456749,17z/data=!4m9!1m2!2m1!1sbakery!3m5!1s0x3135ab717711761d:0xb0a8028d3731b8f0!8m2!3d21.0318855!4d105.8500523!15sCgZiYWtlcnlaCCIGYmFrZXJ5kgELcGFzdHJ5X3Nob3DgAQA" target="_blank">CoBa Bakery</a> </b>- Their coffee with condensed milk (iced) is highly recommended. We also tried their croissant and moon cake. Croissant was amazing, so was the Basque cheese cake. Both these may have egg, so please check before buying.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We also tried Mochi in a little place, Boba tea in a random cafe near Train street, Donuts from a street hawker, Green rice from a street hawker and Che at a little shop near the Dong Xuan Market.</div><div><br /></div><h3 id="cost" style="text-align: left;">Cost </h3><div><br /></div><div style="text-align: justify;">While the Vietnamese Dong is a weak currency, <b>Vietnam isn't as cheap as you would imagine</b>. When they say 50 VND, they mean 50,000 VND. A decent coffee costs anywhere between VND 25,000 to 50,000 which when converted to INR is 85 to 170. So you will be spending almost the same amount you may have in India or more. The exchange rate when we travelled was 1 VND = 0.0034 INR and 1 USD = appx 24000 VND.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ticket rates will vary depending on when you book them and in what season. It was around 35k round trip per person when we booked. We booked Thai Airways as it was the fastest from Bangalore. Air Asia was definitely cheaper but had a huge transit at Bangkok. Indigo operates direct flights from Kolkata as of today. You can definitely save some expenses here if you book early and select the airline carefully.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Hotel is one place where you can reduce costs. You can choose either a budget or a luxury hotel and that will determine the overall budget of your trip.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The day trips we booked cost us around USD 40 to 50 per person. These rates differ based on which site you book them with or which tour operator you select and what kind of discount they offer. Lunch is included in both these tours. Tips are not included but are expected. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We spent around VND 130,000 on the various entry tickets per person. Taxi or bike rental is beyond this. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We usually had breakfast at the hotel and lunch and dinner at restaurants. We spent almost VND 10,00,000 on food per person. A lot of it was on iced drinks as it was very warm and humid when we traveled. This is again something one can save on if you eat in cheaper places and mostly street food. The street food was rarely vegetarian, so we stuck to restaurants that were vegan mostly. Fruits like Longan are cheaper in Hanoi, so you can hoard them. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The last thing you probably spend money on is shopping, and this is very much within your control. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">At the end of it consider<b> you may need around $300-350 per person for shopping, food, and trips</b>. </div><div><br /></div><h3 id="shopping" style="text-align: left;">What to buy in Hanoi</h3><div><br /></div><div style="text-align: justify;">1. <b>Ceramics </b>- You have pretty ceramic bowls, plates, cups, and other decorative items. Buy them either at Bat Trang or at stores across Hanoi city. We purchased cute cups at <a href="https://goo.gl/maps/ysuC4tkexMh3YFLV9" target="_blank">Cerender Ceramics</a>, while this isn't the cheapest store in town, it had some unique and quirky stuff. We also bought a few things at <a href="https://goo.gl/maps/NXh2kWH8hWFp4W5F7" target="_blank">Authentic Bat Trang</a>. We bought a few things in Bat Trang Ceramic Village too.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2. <b>Coffee </b>- You have a huge choice of coffee, from instant to traditional. You can buy it based on your taste. We also bought the coffee filter there and I like using it for even my regular Indian filter coffee.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">3. <b>O Mai </b>- This is a Hanoi specialty. Dried fruit like apricot or plums flavored with spices, lime or ginger. We highly recommend buying from <a href="https://goo.gl/maps/KLhZa3Kxnz8disk9A" target="_blank">O Mai Hong Lam</a> as they give you a sample to taste and the labels are in English.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">4. <b>Jackets/ Shoes/ Bags</b> - A lot of factory seconds outlets are all over Hanoi. The authenticity of the goods is not guaranteed, but if you like something, bargain and purchase. We got good windcheaters for VND 225000 each. It has a North Face label on it, but like I said before, we don't know if it is authentic. There is a shoe street in Hanoi too which is famous for factory seconds and again, the disclaimer applies.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">5. <b>Vietnamese Conical Hat or Non La</b> - Buy this just as a souvenir. They come in really small sizes too, just for decorative purposes, which is exactly the size we bought.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">6. <b>Mung Bean Cake</b> - We bought the Taro flavor <a href="https://goo.gl/maps/D5U8Q5oRLwiki6i6A" target="_blank">here </a>for folks back in Bangalore and people liked it. So did we. It was mildly sweet. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">7. <b>Rice paper sheets, Nori Sheets, Glass Noodles, Rice, Sauces</b> - If you want to cook authentic Asian food at home, then you may want to grab some of these from any of the supermarkets.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">8. <b>Clothes </b>- If clothes/bags and other accessories in wholesale are your game, then step into the Dong Xuan market and go crazy. However, do not forget to bargain.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuk9pX3B9OnZgqRlXl6fOetDxzTdWbnW4LCMrKCQBvW9zk_zhr5ko49dJymIfDeNIGu72IHToo8yyBSylnf5zzAFOzYFhDPw1nQvu1_Eb-BzNafISniL4iIG2Ak758zJKAcxYr8EDOQM9A-EgG7Ovmg8KDPPO7dAIzFX4w0eMYmMYHY7_AzHbXp1qDPQ/s1500/Shopping.png" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1500" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuk9pX3B9OnZgqRlXl6fOetDxzTdWbnW4LCMrKCQBvW9zk_zhr5ko49dJymIfDeNIGu72IHToo8yyBSylnf5zzAFOzYFhDPw1nQvu1_Eb-BzNafISniL4iIG2Ak758zJKAcxYr8EDOQM9A-EgG7Ovmg8KDPPO7dAIzFX4w0eMYmMYHY7_AzHbXp1qDPQ/s16000/Shopping.png" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">1&4 - Ceramic, 2 - Mung bean cake, 3 - O Mai</td></tr></tbody></table><h3 id="details" style="text-align: left;">Some other details</h3><div><br /></div><div><ul style="text-align: left;"><li style="text-align: justify;">Vietnam has had a violent past with wars and colonialism, however, the <b>people are warm and kind.</b> We never got scammed here.</li><li style="text-align: justify;">The language is very nuanced and the meaning of the same word changes based on the tone. So do not attempt to speak unless you know the language. <b>Download the Google Translate app</b> and use it around. We felt this was the most difficult part of our trip as <b>English is not spoken fluently</b> in most places. The tour guide operators are mostly the ones comfortable in English.</li><li style="text-align: justify;">Tipping is expected, but not mandatory. At least on the various trips we took.</li><li style="text-align: justify;">In a lot of the tourist spots outside of Hanoi, there are locals who will take your photo and later sell it to you for $1-2. You can purchase it if you want.</li><li style="text-align: justify;"><b>Hanoi felt very safe to u</b>s, we walked until 10pm and were never scared. But use your discretion while traveling at night.</li><li style="text-align: justify;"><b>Hanoi has smog</b>. This is the worst part of the city and something we never expected. The view was rarely clear from our 19th floor hotel room due to this. </li><li style="text-align: justify;">As per the locals, <b>two wheelers do not always follow the traffic rule</b>s, so be careful while crossing the streets. It was a lot better than in Bangalore, honestly. If you are riding a two wheeler, follow the traffic rules and be careful.</li><li style="text-align: justify;">There are a lot of folks on the internet sharing information on how a trip to Vietnam costs only twenty thousand rupees. Be aware that they are mostly not including the airfare in their calculations.</li></ul></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-7785816052837604422022-05-24T17:10:00.003+05:302022-05-24T17:10:00.200+05:30Refreshing Melon Salad Recipe | How to make Watermelon salad | Watermelon and Feta Salad [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Refreshing Melon Salad with sweet and juicy watermelon and muskmelon, tossed along with onions, olives, mint leaves and feta cheese. Dressing with an instant balsamic vinegar dressing. Perfect for the hot summer days when the fruits are in season. </b></span></div>
<span style="color: #e06666;"><b><br />In a hurry? <a href="https://www.oneteaspoonoflife.com/2022/05/melon-feta-salad.html#video">Jump to Video</a> or <a href="https://www.oneteaspoonoflife.com/2022/05/melon-feta-salad.html#recipe">Jump to Recipe</a></b></span></div>
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<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifO-Aiv5ysXCxmYRgO1nP_STenpyAPSQ-etelp5DA8QaZkQ4hQ9E5Ly28ZvfGibC43HlXNaiM2aEaWGo9coswJorotUaGkPPh3wPaK9lkHuRDjOZvc6MGhegjFFHlS4BlshiXNAWA8sdc6vgtwXaC-1QS8Cr6JlMJelzTwr3fezUB_lickDlgp1pK0nQ/s1050/melon_salad_1_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Melon Salad Recipe" border="0" data-original-height="1050" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifO-Aiv5ysXCxmYRgO1nP_STenpyAPSQ-etelp5DA8QaZkQ4hQ9E5Ly28ZvfGibC43HlXNaiM2aEaWGo9coswJorotUaGkPPh3wPaK9lkHuRDjOZvc6MGhegjFFHlS4BlshiXNAWA8sdc6vgtwXaC-1QS8Cr6JlMJelzTwr3fezUB_lickDlgp1pK0nQ/s16000/melon_salad_1_1.jpg" title="Watermelon, Muskmelon and Feta salad recipe" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">This year the temperatures started rising in March and it became so hot that I'd begun hating stepping into the kitchen. The thought of the hot stove or even hot food made me balk a few times. And at times like this, I crave a juicy sweet Watermelon that is fresh out of the fridge. And hence came this salad.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Yes, we didn't invent this salad. It's been a family favorite for quite a few years now. We've even tried a deconstructed or reconstructed fine dining version with feta smeared all over large watermelon cubes with little droplets of balsamic. No, thank you, we'd like to stick to the classics.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-iQT3iesCnfca4fao1_iVyJZTAmgKaFRenJEYucyVPslkaeOAC9WJyRKK8PlG7mFjt63jgkZywBV1ZtqbQJJWLgb3BG85ZqF6BqNFkpxpfCXvlxWCu33sRfmUQVg1e2d0DqLQvjPBlIMcJ-P9zh8sPc7OH7aKDHNwJwfAymeCUljCUQww6IH7JSeHKA/s1050/melon_salad_3.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Summer Melon Salad" border="0" data-original-height="1050" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-iQT3iesCnfca4fao1_iVyJZTAmgKaFRenJEYucyVPslkaeOAC9WJyRKK8PlG7mFjt63jgkZywBV1ZtqbQJJWLgb3BG85ZqF6BqNFkpxpfCXvlxWCu33sRfmUQVg1e2d0DqLQvjPBlIMcJ-P9zh8sPc7OH7aKDHNwJwfAymeCUljCUQww6IH7JSeHKA/s16000/melon_salad_3.jpg" title="Watermelon, Muskmelon and Feta salad recipe" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So this year, we eventually made this salad at home. And coz we did, we also added a bunch of other things we love like muskmelons or cantaloupe and pepitas. When you watch the recipe, you may find it a little busy in the bowl, but trust me, these flavors work together.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">And the best part of this salad is, it's so quick to whip up. If you do as I do, prep all your fruits in advance, it cuts down on time massively. And this is a good tip, not just for the salad, but to generally eat your melons. Having a box of already cut melon just increases your chances of eating something healthy. I mean, haven't we all opened the fridge door and stared at all those boxes in there, just thinking of what we could grab and eat. Melons may just be the box you grab next time.</div><div style="text-align: justify;"><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/AVvXsEg-zeqMHmm72uPohDIUFGvALjl4pXjUP3yRKENpfk44wwrtXuUOul-ysYHQO4ca6G6UL9_5rTQUEeAMkwml8QbO_15tbfBN6d_HxfjWVyNrN_k-JZx_y76Jlhh9zBx7YsYYE4OCadwlM1pqiJQs2dp8pXOWsYg-ZUR9GbnoJGNMtxyqGqLOJ4Q-VTUzsQ/s1050/melon_salad_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Summer Melon Salad" border="0" data-original-height="1050" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zeqMHmm72uPohDIUFGvALjl4pXjUP3yRKENpfk44wwrtXuUOul-ysYHQO4ca6G6UL9_5rTQUEeAMkwml8QbO_15tbfBN6d_HxfjWVyNrN_k-JZx_y76Jlhh9zBx7YsYYE4OCadwlM1pqiJQs2dp8pXOWsYg-ZUR9GbnoJGNMtxyqGqLOJ4Q-VTUzsQ/s16000/melon_salad_2.jpg" title="Watermelon, Muskmelon and Feta salad recipe" /></a></div><h3><span style="color: #e06666;"><br /></span></h3><h3><span style="color: #e06666;">Can this Salad be Veganized?</span></h3>
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Absolutely, yes!! Read on...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">All the fruits and vegetables are already vegan/plant-based, so you are good on that front. There are just 3 ingredients you want to be careful/change - Honey, Balsamic Vinegar and Feta Cheese.</div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Swap honey with maple syrup.</li><li>Traditional Balsamic Vinegar is always vegan. A cheaper supermarket version may have colors and flavors added, that could end up being non-vegan. Search for a certified Balsamic that is made traditionally, or carefully research the ingredient list of the bottle you plan to buy.</li><li>Feta cheese, replace the feta cheese with vegan feta cheese or get creative with some smoked or flavored Tofu.</li></ul></div><div class="separator" style="clear: both; text-align: left;">Enjoy!!</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/AVvXsEgsB7UdwM4nTyn2vRMhJoJqWFc71P36eag-klOIFtFlne2Tm_5fUH7Egf57Id2KJjDElHXZZGE-aFuVE3-9TYk-7X6g6xbBc1sMFOP0sTs5-urw5kn5EOWuBvcxaUN2hsN4riDP8ZGdIJVaQD97CfcXNGXzHxdAzKDLsj5efKomQ7VnWbGPvFZQCUV4ZQ/s1050/melon_salad_4.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Melon Salad" border="0" data-original-height="1050" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsB7UdwM4nTyn2vRMhJoJqWFc71P36eag-klOIFtFlne2Tm_5fUH7Egf57Id2KJjDElHXZZGE-aFuVE3-9TYk-7X6g6xbBc1sMFOP0sTs5-urw5kn5EOWuBvcxaUN2hsN4riDP8ZGdIJVaQD97CfcXNGXzHxdAzKDLsj5efKomQ7VnWbGPvFZQCUV4ZQ/s16000/melon_salad_4.jpg" title="Watermelon, Muskmelon and Feta salad recipe" /></a></div>
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<span style="text-align: justify;">Video Recipe</span></h3>
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="394" src="https://www.youtube.com/embed/yGgYEgAi4Z0" width="700"></iframe></div>
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"4 cups diced Watermelon",
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<div dir="ltr" style="text-align: left;" trbidi="on"><h3>Refreshing Melon Salad Recipe | How to make Watermelon salad | Watermelon and Feta Salad</h3><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsB7UdwM4nTyn2vRMhJoJqWFc71P36eag-klOIFtFlne2Tm_5fUH7Egf57Id2KJjDElHXZZGE-aFuVE3-9TYk-7X6g6xbBc1sMFOP0sTs5-urw5kn5EOWuBvcxaUN2hsN4riDP8ZGdIJVaQD97CfcXNGXzHxdAzKDLsj5efKomQ7VnWbGPvFZQCUV4ZQ/s1050/melon_salad_4.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Melon Salad" border="0" data-original-height="1050" data-original-width="700" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsB7UdwM4nTyn2vRMhJoJqWFc71P36eag-klOIFtFlne2Tm_5fUH7Egf57Id2KJjDElHXZZGE-aFuVE3-9TYk-7X6g6xbBc1sMFOP0sTs5-urw5kn5EOWuBvcxaUN2hsN4riDP8ZGdIJVaQD97CfcXNGXzHxdAzKDLsj5efKomQ7VnWbGPvFZQCUV4ZQ/w213-h320/melon_salad_4.jpg" title="Watermelon, Muskmelon and Feta salad recipe" width="200" /></a></div></div></div>A quick and refreshing Summer salad made of watermelon, musk melon or cantaloupe, feta cheese and dressed with balsamic vinaigrette.<br /><br /><b>Recipe Type:</b> Salad<br /><b>Cuisine:</b> International<br /><b>Prep Time:</b> 30 minutes<br /><b>Total time:</b> 30 minutes<br /><b>Yield:</b> Serves 2<div><br /><h3>Ingredients:</h3><br /><div dir="ltr" trbidi="on"><div dir="ltr" trbidi="on">4 cups diced Watermelon,</div><div dir="ltr" trbidi="on">1 cup diced Muskmelon,</div><div dir="ltr" trbidi="on">1 Cucumber, diced,</div><div dir="ltr" trbidi="on">1 small Onion, sliced,</div><div dir="ltr" trbidi="on">5 to 8 Olives, sliced,</div><div dir="ltr" trbidi="on">50 gms Feta Cheese,</div><div dir="ltr" trbidi="on">1 cup Mint leaves,</div><div dir="ltr" trbidi="on">Handful of pumpkin seeds (pepitas),</div><div dir="ltr" trbidi="on">2 Tbsp Balsamic Vinegar,</div><div dir="ltr" trbidi="on">1 Tbsp Honey,</div><div dir="ltr" trbidi="on">1 tsp Pink peppercorns ( or Black pepper ),</div><div dir="ltr" trbidi="on">Salt to taste</div></div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /><h3>Method:</h3><div dir="ltr" trbidi="on"><ol style="text-align: left;"><li>Take a large bowl and add the watermelon, muskmelon, cucumber, onions, olives, mint leaves and pumpkin seeds.</li><li>Crumble the feta cheese on top</li><li>In a bowl, mix together the balsamic vinegar and honey.</li><li>Pour over the salad</li><li>Sprinkle salt as per taste on the salad</li><li>If using pink peppercorns, gently crush them and add to the salad. If using black pepper powder, add to the salad as per taste.</li><li>Mix the salad well and serve immediately.</li></ol></div></div>
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</div>Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-11489833647227266512022-02-25T17:00:00.026+05:302022-05-22T22:25:52.346+05:30Methi Matar Malai Recipe | How to make Methi Matar Malai [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Methi Matar Malai Recipe with step by step video instructions. Methi Matar Malai is a creamy mildly flavored curry made from methi or fenugreek leaves, fresh green peas and cream (malai). </b></span></div>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjWT-fru3ntLLhJzhp8tc7H7cRPkHhbcIvEoxEbVWU1WfE7Zge-5gBzhVxOMFtsttpIlLCvOFcYkP6jlAo3qVizbj_0D5h-VipC2vpRPocYpf487pj-0IOOJekDfQz-wba9B8R7ox8_cxz8uc8d2Q-K72aDkdvxX8GSwH2Ciy-qJH6t7YeQdlgcAazi4w=s1050" style="margin-left: 1em; margin-right: 1em;"><img alt="methi matar malai recipe, methi mutter malai, vegan methi matar malai" border="0" data-original-height="1050" data-original-width="700" src="https://blogger.googleusercontent.com/img/a/AVvXsEjWT-fru3ntLLhJzhp8tc7H7cRPkHhbcIvEoxEbVWU1WfE7Zge-5gBzhVxOMFtsttpIlLCvOFcYkP6jlAo3qVizbj_0D5h-VipC2vpRPocYpf487pj-0IOOJekDfQz-wba9B8R7ox8_cxz8uc8d2Q-K72aDkdvxX8GSwH2Ciy-qJH6t7YeQdlgcAazi4w=s16000" title="Methi Matar Malai" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">There are days when I crave a spicy tantalizing curry that can set my mouth on fire. And then there are days when all I want is milder flavors that calm my soul. This Methi Matar Malai curry is the latter. It is a very mildly spiced creamy curry that pairs excellently with soft roti or naan.</div><div style="text-align: justify;"><br /></div><h3 style="text-align: justify;"><span style="color: #e06666;">What is Methi Matar Malai?</span></h3><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Methi Matar Malai as the name states, is a curry heroing the 3 main ingredients - Methi leaves or Fenugreek leaves, Matar or Green Peas and Malai or fresh cream. The methi leaves, which are usually slightly bitter are tamed by the creaminess of the malai and the sweetness of fresh peas. You can use fresh or frozen peas here, I will call them both "fresh" as opposed to the dried green peas.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This is more of a winter curry, as both methi leaves and green peas are pretty much at their seasonal best in winters and the warmth and richness of cream just adds that additional coziness to the curry.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">To make Methi Matar Malai, we cook together onion, ginger, garlic and cashew nuts, yes, cashews, coz one can never have enough creaminess. Am I right? So this cooked onion-cashew goodness with just a hint of green chillies is blended and forms the gravy base for the curry. The methi leaves are cooked until they wilt and then the blended puree is added and the methi leaves are cooked in this masala until completely cooked. Then boiled green peas are added and the curry is finished off with fresh cream.<br />
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<h3><span style="color: #e06666;"><br /></span></h3><h3><span style="color: #e06666;">Can this curry be Veganized?</span></h3>
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Absolutely, yes!! Read on...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">While cream is a major part of the curry, it can be replaced by 2 things - plant milk or cashew cream.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Use any plant based milk that is unflavored. Using milk instead of cream will however, make the curry a bit thinner in consistency, so you may need to reduce the amount of water you add at the start.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The other way to have the same creaminess and the same consistency, is to use cashew cream. To make cashew cream, soak a quarter cup of cashews in hot water for 30-40 minutes. Then drain and blend with very little plant milk or water until completely smooth. Use this as regular cream in the recipe. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Enjoy!!</div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="394" src="https://www.youtube.com/embed/ExNPnaGoS9s" width="700"></iframe></div>
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"name": "Methi Matar Malai",
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"datePublished": "02/25/2022",
"prepTime": "PT30M",
"cookTime": "PT45M",
"totalTime": "PT1H15M",
"recipeCategory": "Side",
"recipeCuisine": "North Indian",
"nutrition": {
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"recipeIngredient": [
"2 cups Methi leaves, washed thoroughly and chopped",
"0.75 cup Green peas (fresh or frozen), boiled",
"1 large Onion, chopped",
"10-12 Cashew nuts",
"1 Tbsp Ginger, chopped",
"3-4 Garlic cloves",
"1 tsp Green chilli paste or 2-3 Green chillies, finely chopped",
"4-5 Tbsp fresh Cream (malai)",
"1 tsp Cumin seeds",
"3-4 Tbsp Oil",
"Salt to taste",
"Water as required"
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"text": "Heat 2-3 Tbsp oil in a kadhai and add the chopped onion, ginger, garlic and cashew nuts and saute until the onions are translucent."
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"text": "Add in the green chilli paste or chopped green chillies. Saute for 1 min. "
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"text": "Remove from heat into a bowl and allow to cool. Once cooled, grind to a fine paste with little water."
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"text": "Heat the remaining oil in the kadhai and add the cumin seeds."
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"@type": "HowToStep",
"text": "Once the cumin sizzles for 30 seconds, add in the methi leaves and continue to cook until the leaves have wilted and halved in quantity. "
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"text": "Now add the ground paste and 0.5 cup of water. Mix and boil until the methi leaves are cooked."
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"text": "Add in the boiled green peas and salt to taste. Cook for 3-4 minutes on medium heat. "
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"text": "Slightly whip the cream, so it doesn't have lumps, and add to the kadhai. Mix well and cook on low heat for 2-3 minutes."
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"text": "Serve hot with roti or naan."
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"description": "Methi Matar Malai is a creamy Indian curry made with fenugreek or methi leaves, fresh green peas and cream. It is a mildly spiced curry.",
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<div dir="ltr" style="text-align: left;" trbidi="on"><h3>Methi Matar Malai Recipe | How to make Methi Matar Malai</h3><br /><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjWT-fru3ntLLhJzhp8tc7H7cRPkHhbcIvEoxEbVWU1WfE7Zge-5gBzhVxOMFtsttpIlLCvOFcYkP6jlAo3qVizbj_0D5h-VipC2vpRPocYpf487pj-0IOOJekDfQz-wba9B8R7ox8_cxz8uc8d2Q-K72aDkdvxX8GSwH2Ciy-qJH6t7YeQdlgcAazi4w=s1050" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="methi matar malai recipe, methi mutter malai, vegan methi matar malai" border="0" data-original-height="1050" data-original-width="700" src="https://blogger.googleusercontent.com/img/a/AVvXsEjWT-fru3ntLLhJzhp8tc7H7cRPkHhbcIvEoxEbVWU1WfE7Zge-5gBzhVxOMFtsttpIlLCvOFcYkP6jlAo3qVizbj_0D5h-VipC2vpRPocYpf487pj-0IOOJekDfQz-wba9B8R7ox8_cxz8uc8d2Q-K72aDkdvxX8GSwH2Ciy-qJH6t7YeQdlgcAazi4w=s16000" title="Methi Matar Malai" width="200" height="300"/></a>Methi Matar Malai is a creamy Indian curry made with fenugreek or methi leaves, fresh green peas and cream. It is a mildly spiced curry.<br /><br /><b>Recipe Type:</b> Side<br /><b>Cuisine:</b> North Indian<br /><b>Prep Time:</b> 30 minutes<br /><b>Cook time:</b> 45 minutes<br /><b>Total time:</b> 75 minutes<br /><b>Yield:</b> Serves 2-3<br /><h3>Ingredients:</h3><br /><div dir="ltr" trbidi="on">2 cups Methi leaves, washed thoroughly and chopped</div><div dir="ltr" trbidi="on">0.75 cup Green peas (fresh or frozen), boiled</div><div dir="ltr" trbidi="on">1 large Onion, chopped</div><div dir="ltr" trbidi="on">10-12 Cashew nuts</div><div dir="ltr" trbidi="on">1 Tbsp Ginger, chopped</div><div dir="ltr" trbidi="on">3-4 Garlic cloves</div><div dir="ltr" trbidi="on">1 tsp Green chilli paste or 2-3 Green chillies, finely chopped</div><div dir="ltr" trbidi="on">4-5 Tbsp fresh Cream (malai)",</div><div dir="ltr" trbidi="on">1 tsp Cumin seeds</div><div dir="ltr" trbidi="on">3-4 Tbsp Oil</div><div dir="ltr" trbidi="on">Salt to taste</div><div dir="ltr" trbidi="on">Water as required</div></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /><h3>Method:</h3><br /><div dir="ltr" trbidi="on"><ol style="text-align: left;"><li>Heat 2-3 Tbsp oil in a kadhai and add the chopped onion, ginger, garlic and cashew nuts and saute until the onions are translucent.</li><li>Add in the green chilli paste or chopped green chillies. Saute for 1 min. </li><li>Remove from heat into a bowl and allow to cool. Once cooled, grind to a fine paste with little water.</li><li>Heat the remaining oil in the kadhai and add the cumin seeds.</li><li>Once the cumin sizzles for 30 seconds, add in the methi leaves and continue to cook until the leaves have wilted and halved in quantity.</li><li>Now add the ground paste and 0.5 cup of water. Mix and boil until the methi leaves are cooked.</li><li>Add in the boiled green peas and salt to taste. Cook for 3-4 minutes on medium heat. </li><li>Slightly whip the cream, so it doesn't have lumps, and add to the kadhai. Mix well and cook on low heat for 2-3 minutes.</li><li>Serve hot with roti or naan.</li></ol></div></div>
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</div>Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-37970144182492003512022-02-06T17:55:00.015+05:302022-02-06T18:00:14.857+05:30Sev Paratha Recipe | How to make Sev Paratha | Easy Paratha Recipe [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Sev Paratha recipe with step by step video instructions. Sev Paratha is a wholewheat based flatbread that is stuffed with sev, onions and spices. Sev Paratha makes for a delicious breakfast or a light evening snack. </b></span></div>
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<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://1.bp.blogspot.com/-DBwoVrUzmk4/YQptSeLavSI/AAAAAAAAgv4/k2AnW0Oi2wAZVHSIXFLRkSjmws8mKpEzACLcBGAsYHQ/s1050/sev_paratha_3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sev Paratha recipe, how to make sev paratha, aloo bhujia paratha" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-DBwoVrUzmk4/YQptSeLavSI/AAAAAAAAgv4/k2AnW0Oi2wAZVHSIXFLRkSjmws8mKpEzACLcBGAsYHQ/s16000/sev_paratha_3.jpg" title="Sev Paratha" /></a></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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Sev Paratha!! It's so yummy, you have got to try it!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Last year when the pandemic waned a little, I found myself alone for lunch one day with just a packet of thick sev in the snacks box. And I just got a lunch idea. I had seen sev paratha on TV but never really made any or eaten too. Why not? was the thought behind cooking that lonesome lunch.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The paratha was everything I had hoped for - loaded with the stuffing and spices tingling in my mouth.</div><div style="text-align: justify;"><br /></div><h3 style="text-align: justify;">What is Sev?</h3><div style="text-align: justify;">
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If you have never had sev, you should head over to the nearest supermarket or Indian store and pick up a packet. It tastes amazing sprinkled on top of literally anything. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sev is a deep fried Indian snack made from gram flour (besan) or chickpea flour. It looks like fine yellow vermicelli. Sev has many sizes, from the finest nylon sev to the thick sev. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For the sev paratha, I recommend the slightly thicker sev so they hold their shape and don't dissolve away. You can use aloo bhujia too or any flavored sev like garlic or palak.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0jb8SDyqzk4/YQptSQqb_2I/AAAAAAAAgv0/gFzPoRLuZ6optPr-s9jxxonZCnlNVXqGACLcBGAsYHQ/s1050/sev_paratha_2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sev Paratha recipe, how to make sev paratha, aloo bhujia paratha" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-0jb8SDyqzk4/YQptSQqb_2I/AAAAAAAAgv0/gFzPoRLuZ6optPr-s9jxxonZCnlNVXqGACLcBGAsYHQ/s16000/sev_paratha_2.jpg" title="Sev Paratha" /></a></div><h3 style="clear: both; text-align: left;"><br /></h3><h3 style="clear: both; text-align: left;">More details...</h3><div style="text-align: justify;"><br /></div>
The stuffing for sev paratha is very very easy to make. It is made of just 5 ingredients - sev , obviously, finely chopped onions (skip for a Jain version), coriander leaves, chaat masala and red chilli powder. I did not add any salt as the sev already is salty and the chaat masala has salt too. Just mix and you are ready to stuff. Make the stuffing just before you are ready to roll out the parathas to prevent it from getting soggy.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The dough is your regular roti/chapati dough made from atta (wholewheat flour), water and salt. </div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fYulBUBmEuw/YQptSfddJfI/AAAAAAAAgv8/o_CQCJW-ebw2JCXzvbYs46Rxy2cQjN15QCLcBGAsYHQ/s1050/sev_paratha_1_1.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Sev Paratha recipe, how to make sev paratha, aloo bhujia paratha" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-fYulBUBmEuw/YQptSfddJfI/AAAAAAAAgv8/o_CQCJW-ebw2JCXzvbYs46Rxy2cQjN15QCLcBGAsYHQ/s16000/sev_paratha_1_1.jpg" title="Sev Paratha" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;">
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<span style="text-align: justify;">Video Recipe</span></h3>
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="394" src="https://www.youtube.com/embed/NOjSXNWhkO8" width="700"></iframe></div>
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<h3 id="recipe"></h3>
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<br />
<h3>
Sev Paratha Recipe | How to make Sev Paratha</h3>
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<a href="https://1.bp.blogspot.com/-DBwoVrUzmk4/YQptSeLavSI/AAAAAAAAgv4/k2AnW0Oi2wAZVHSIXFLRkSjmws8mKpEzACLcBGAsYHQ/s1050/sev_paratha_3.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Sev Paratha recipe, how to make sev paratha, aloo bhujia paratha" border="0" data-original-height="1050" data-original-width="700" height="300" src="https://1.bp.blogspot.com/-DBwoVrUzmk4/YQptSeLavSI/AAAAAAAAgv4/k2AnW0Oi2wAZVHSIXFLRkSjmws8mKpEzACLcBGAsYHQ/w213-h320/sev_paratha_3.jpg" title="Sev Paratha" width="200" /></a>Sev Paratha is a stuffed wholewheat faltbread. The paratha is stuffed with a a mixture of fried gram flour vermicelli called sev, onions and spices. The vegan flatbread is pan fried. It makes for a delicious breakfast.<br />
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<b>Recipe Type:</b> Breakfast<br />
<b>Cuisine:</b> Indian<br />
<b>Prep Time:</b> 45 minutes<br />
<b>Cook time:</b> 15 minutes<br />
<b>Total time:</b> 60 minutes<br />
<b>Yield:</b> 3 Parathas<br /><br />
<h3>Ingredients:</h3><br />
1 cup Thick Sev<br />
1 Onion, finely chopped<br />
2 Tbsp Coriander leaves, finely chopped<br />
1 tsp Chaat Masala<br />
1 tsp Red Chilli Powder<br />
1.5 cup Wholewheat Flour<br />
0.5 tsp Salt<br />
1 cup Water<br />
Oil for roasting the parathas<br />
Dry flour for dusting</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h3>Method:</h3>
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1. Knead a soft dough with the whole wheat flour, salt and water. Add water as required. Cover and rest for 20 minutes.<br />
2. In a smaller bowl, mix together the sev, onion, coriander leaves, chaat masala and red chilli powder. Add salt if required, I did not as the sev and chaat masala, both contain salt.<br />
3. Divide the dough into 3 equal portions and roll them out into small disks. Use dry flour for dusting as required to prevent the dough from sticking to the surface.<br />
4. Spoon the stuffing equally onto each of the dough disks and seal the edges of the dough.<br />
5. Dust the counter with dry flour and roll out the parathas to around 6 inches in diameter or as thin as you can.<br />
6. Heat a frying pan or a tava and grease it. Place the paratha on the tava and spoon oil over it and around it. Once the first side is slightly brown, flip the paratha and continue to cook. Cook until both sides are browned and the paratha is cooked. Serve hot.<br /><br />
<b><br /></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><br /></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><br /></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><br /></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><br /></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><br /></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><br /></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><br /></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><br /></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b>If you liked this, you may also like:</b><br />
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Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-24113455167538467692022-01-30T17:05:00.002+05:302022-01-30T17:09:13.852+05:30Dal Chat Recipe | How to make Dal Chaat | Moradabadi Dal Chat Recipe [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Dal Chaat or Moong Dal Chat is a tasty and nutritious breakfast or snack that is made by topping cooked moong dal (lentils) with fresh vegetables and chutneys. Dal Chaat can be made to suit a vegan and Jain diet.</b></span></div><div style="text-align: justify;"><span style="color: #e06666;"><b><br /></b></span></div><span style="color: #e06666;"><b>In a hurry? <a href="https://www.oneteaspoonoflife.com/2022/01/dal-chaat.html#video">Jump to Video</a> or <a href="https://www.oneteaspoonoflife.com/2022/01/dal-chaat.html#recipe">Jump to Recipe</a></b></span></div>
<p style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEhZNgK7pbRAX4H6dy-ZwWhZMAb8BSSjsGag9hFR_1syrZz7reIhqQRA_NOIfQd2y1glNAdKc3g5-AvN-K9d-s6IkIf7odHublqGJR03e-I6mPAJTLVP-wKng3YRtQyfGeictH3tmc1lcuL0ZXiZFq1yMGCwasw6TgOtF30h7CJiyZGzEz4fQN3UFQcrfA=s1050" style="margin-left: 1em; margin-right: 1em;"><img alt="Moradabadi Dal Chat, moong dal chaat" border="0" data-original-height="1050" data-original-width="700" src="https://blogger.googleusercontent.com/img/a/AVvXsEhZNgK7pbRAX4H6dy-ZwWhZMAb8BSSjsGag9hFR_1syrZz7reIhqQRA_NOIfQd2y1glNAdKc3g5-AvN-K9d-s6IkIf7odHublqGJR03e-I6mPAJTLVP-wKng3YRtQyfGeictH3tmc1lcuL0ZXiZFq1yMGCwasw6TgOtF30h7CJiyZGzEz4fQN3UFQcrfA=s16000" title="Dal Chaat" /></a></p><p>Dal chaat is a homely, hearty, healthy, and delicious dish that is super easy to make. It can be as simple as you like or as fancy as you like. It is made from cooked moong dal and is topped with a variety of fresh vegetables, fruits, and chutneys. It is a mix of textures and flavors. Best of all, it is probably one of the healthiest chats out there. It is also very easy to veganize this recipe. </p><h3 style="text-align: left;"><span style="color: #e06666;">What is Dal Chaat?</span></h3><p>Chaat is simply a finger licking snack and Dal is cooked lentils, in this case, moong dal or mung bean lentils.</p><p>Dal chaat has its origin in Moradabad, a town in Western Uttar Pradesh. It is popularly available sold there on the streets all day long. People have it as a breakfast or a filling meal throughout the day.</p><p>
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<a href="https://blogger.googleusercontent.com/img/a/AVvXsEgaJa27tAVZyZxMI-cP8fT47nuNdFm2lu5AX73OtnnFwbdkXmnqusoqiWEORFt45eTz0iFrdeRYHVyw8JooW-WurvPaikpCnJgbXvEOMe1Nm0zVA5n229ZtTKj1elnRG-nb7VZ75j1a1ZldTt8_Hpw2v8mLvi9JoQGcyX5X_c0Bzb_Ya7obbZVjU_Y8SQ=s1050" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Moradabadi Dal Chat, moong dal chaat" border="0" data-original-height="1050" data-original-width="700" src="https://blogger.googleusercontent.com/img/a/AVvXsEgaJa27tAVZyZxMI-cP8fT47nuNdFm2lu5AX73OtnnFwbdkXmnqusoqiWEORFt45eTz0iFrdeRYHVyw8JooW-WurvPaikpCnJgbXvEOMe1Nm0zVA5n229ZtTKj1elnRG-nb7VZ75j1a1ZldTt8_Hpw2v8mLvi9JoQGcyX5X_c0Bzb_Ya7obbZVjU_Y8SQ=s16000" title="Dal Chaat" /></a></div><h3 style="text-align: left;"><span style="color: #ea9999;"><br /></span></h3><h3 style="text-align: left;"><span style="color: #e06666;">How is Dal Chaat made?</span></h3><div><br /></div><div>To make dal chaat, you first need to cook the dal. Wash and soak the yellow moong dal for 20-30 minutes. Don't use the "chilka wala moong dal" or the moong dal with skin for this recipe as it will not be as creamy as it is supposed to be. Cook the moong dal until it is completely cooked and mushy. You can either pressure cook it or cook it on a pot on the stovetop. </div><div><br /></div><div>While the dal cooks, prep all the other ingredients - chop the onions, tomatoes, coriander leaves and ginger. Deseed the pomegranate. And lastly, cube the butter. </div><div><br /></div><div>You can buy the green chutney, tamarind chutney and papdi or you can make your own. I will leave the links for the chutneys in the recipe below.</div><div><br /></div><div><br /></div><div><br /></div>
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<a href="https://blogger.googleusercontent.com/img/a/AVvXsEj5bwCir_2_JFuqn_SkU613MAsrXOuehd-ROH_qQ7RtYxmDcLrDzpqId-Fe2f3QqXyHMvj5ngBCSRcslmAbV5jdMEECuaIKOoHAl4ihp0G-pA_G8A4JJH_ECBa0r8mposgeWRj8O1AYpGkl-QRUWe6J3ndR3wCxTwnKPoFAoBboNOGJmewxeB0rVsJLdA=s1050" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Moradabadi Dal Chat, moong dal chaat" border="0" data-original-height="1050" data-original-width="700" src="https://blogger.googleusercontent.com/img/a/AVvXsEj5bwCir_2_JFuqn_SkU613MAsrXOuehd-ROH_qQ7RtYxmDcLrDzpqId-Fe2f3QqXyHMvj5ngBCSRcslmAbV5jdMEECuaIKOoHAl4ihp0G-pA_G8A4JJH_ECBa0r8mposgeWRj8O1AYpGkl-QRUWe6J3ndR3wCxTwnKPoFAoBboNOGJmewxeB0rVsJLdA=s16000" title="Dal Chaat" /></a></div><div><br /></div><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEjHnK9SSQH6f2NJhxeWJ8Cjh7PjIavlhQV9ILclNeUJHS9SgVcjv92Wdu9nC5f-t-IbjGLu-3AK8NJTaZGt-OP71aGNLwlempMWwemKslLmrDbLaKMad4rz9L628sjOXWHikmtCvXNCmWeU3uBXKKBArVbkexpCLp_Vg1aZn_tmuv5l2Y__PCjV-Kj-mA=s1050" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Moradabadi Dal Chat, moong dal chaat" border="0" data-original-height="1050" data-original-width="700" src="https://blogger.googleusercontent.com/img/a/AVvXsEjHnK9SSQH6f2NJhxeWJ8Cjh7PjIavlhQV9ILclNeUJHS9SgVcjv92Wdu9nC5f-t-IbjGLu-3AK8NJTaZGt-OP71aGNLwlempMWwemKslLmrDbLaKMad4rz9L628sjOXWHikmtCvXNCmWeU3uBXKKBArVbkexpCLp_Vg1aZn_tmuv5l2Y__PCjV-Kj-mA=s16000" title="Dal Chaat" /></a>
</div><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;"><span style="color: #e06666;">Vegan and Jain option</span></h3><div><br /></div><div>To veganize the dal chaat, skip the butter or use vegan butter or just a few spoonfuls of your favorite extra virgin oil.</div><div><br /></div><div>To make a Jain friendly dal chaat, skip the onions and ginger. You can instead top it with finely chopped cucumber for additional texture. Also, make sure that the green and tamarind chutney are free of ginger and garlic.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEiQNWP0KDKk4LzNVDcL-AeAcywvWlYS2fp7fF5cZEmCsqyjnuoTMPEC3lqpE1yTBdZOzkAfEfGZdswc3CAqbqT8mXYwngt-lOQAI_EgBVg2Y8UqME86i12-NAmniNmhNnhx2AkfQbN71DcdBmOSJ9-IGfoB7Vup43lF1p9GSA-cnyU5Pp9tclr5R7D2Hw=s1050" style="margin-left: 1em; margin-right: 1em;"><img alt="Moradabadi Dal Chat, moong dal chaat" border="0" data-original-height="1050" data-original-width="700" src="https://blogger.googleusercontent.com/img/a/AVvXsEiQNWP0KDKk4LzNVDcL-AeAcywvWlYS2fp7fF5cZEmCsqyjnuoTMPEC3lqpE1yTBdZOzkAfEfGZdswc3CAqbqT8mXYwngt-lOQAI_EgBVg2Y8UqME86i12-NAmniNmhNnhx2AkfQbN71DcdBmOSJ9-IGfoB7Vup43lF1p9GSA-cnyU5Pp9tclr5R7D2Hw=s16000" title="Dal Chaat" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<span style="text-align: justify;">Video Recipe</span></h3>
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<span itemprop="name">Dal Chaat Recipe | Moradabadi Dal Chat | How to make Moong Dal Chat</span></h3>
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<a href="https://blogger.googleusercontent.com/img/a/AVvXsEhZNgK7pbRAX4H6dy-ZwWhZMAb8BSSjsGag9hFR_1syrZz7reIhqQRA_NOIfQd2y1glNAdKc3g5-AvN-K9d-s6IkIf7odHublqGJR03e-I6mPAJTLVP-wKng3YRtQyfGeictH3tmc1lcuL0ZXiZFq1yMGCwasw6TgOtF30h7CJiyZGzEz4fQN3UFQcrfA=s1050" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Moradabadi Dal Chat, moong dal chaat" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://blogger.googleusercontent.com/img/a/AVvXsEhZNgK7pbRAX4H6dy-ZwWhZMAb8BSSjsGag9hFR_1syrZz7reIhqQRA_NOIfQd2y1glNAdKc3g5-AvN-K9d-s6IkIf7odHublqGJR03e-I6mPAJTLVP-wKng3YRtQyfGeictH3tmc1lcuL0ZXiZFq1yMGCwasw6TgOtF30h7CJiyZGzEz4fQN3UFQcrfA=w213-h320" title="Dal Chaat" width="200" /></a>
<span itemprop="description">Dal Chaat or Moong Dal Chat is a tasty and nutritious breakfast or snack that is made by topping cooked moong dal (lentils) with fresh vegetables and chutneys. Dal Chaat can be made to suit a vegan and Jain diet.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Breakfast, Snacks</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">North Indian</span><br />
<b>Prep Time:</b> <span content="PT30M" itemprop="prepTime">30 minutes</span><br />
<b>Cook time:</b> <span content="PT30M" itemprop="cookTime">30 minutes</span><br />
<b>Total time:</b> <span content="PT60M" itemprop="totalTime">60 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">Serves 2-3</span><br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person"><b>Author:</b> <span itemprop="name">Anupama</span><br /></div><br />
<div itemprop="video" itemscope="" itemtype="http://schema.org/VideoObject">
<meta content="https://i.ytimg.com/vi/AI4Hs6FNf7Q/hqdefault.jpg" itemprop="thumbnailUrl">
<meta content="https://www.youtube.com/embed/AI4Hs6FNf7Q" itemprop="embedURL">
<meta content="Dal Chaat Recipe | Moradabadi Dal Chat | How to make Moong Dal Chat" itemprop="name">
<meta content="Dal Chaat or Moong Dal Chat is a tasty and nutritious breakfast or snack that is made by topping cooked moong dal (lentils) with fresh vegetables and chutneys. Dal Chaat can be made to suit a vegan and Jain diet." itemprop="description">
<meta content="2022-01-15" itemprop="uploadDate">
<meta content="https://youtu.be/AI4Hs6FNf7Q" itemprop="contentURL">
</div>
<h3>Ingredients:</h3><br />
<span itemprop="recipeIngredient">1 cup uncooked Moong Dal </span><br />
<span itemprop="recipeIngredient">50gms of Butter, cubed or 4-6 tsp Oil</span><br />
<span itemprop="recipeIngredient">1 Onion, finely chopped</span><br />
<span itemprop="recipeIngredient">1 Tomato, finely chopped</span><br />
<span itemprop="recipeIngredient">3-4 Tbsp Pomegranate seeds</span><br />
<span itemprop="recipeIngredient">2-3 Tbsp Coriander leaves, chopped</span><br />
<span itemprop="recipeIngredient">1" Ginger, chopped into matchsticks</span><br />
<span itemprop="recipeIngredient">8-10 Papdi or any Crackers</span><br />
<span itemprop="recipeIngredient">0.5 cup <a href="https://www.oneteaspoonoflife.com/2015/07/vegetable-cutlets-with-coriander-mint.html#recipe" target="_blank">Coriander Mint Chutney</a> (green chutney)</span><br />
<span itemprop="recipeIngredient">0.5 cup <a href="https://www.oneteaspoonoflife.com/2016/09/tamarind-date-chutney.html" target="_blank">sweet and sour Tamarind chutney</a></span><br />
<span itemprop="recipeIngredient">Black salt as per taste</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br />
<span itemprop="recipeIngredient">Cumin powder to taste</span><br />
<span itemprop="recipeIngredient">Chat masala to taste</span><br />
<span itemprop="recipeIngredient">Lime juice or lemon juice</span><br /><br />
<h3>Method:</h3>
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<span itemprop="recipeInstructions">1. Wash the moong dal twice and soak the dal and keep aside for 20-30 mins.</span><br />
<span itemprop="recipeInstructions">2. After 30 minutes, pressure cook the dal with 2 cups of water or in a pot on the stovetop until the dal is completely cooked and soft.</span><br />
<span itemprop="recipeInstructions">3. Prep all the other ingredients while the dal cooks.</span><br />
<span itemprop="recipeInstructions">4. Once the dal is cooked, lightly mash the dal with the back of a spoon.</span><br />
<span itemprop="recipeInstructions">5. To assemble the dal chat, add a few cubes of butter to the plate and spoon over warm dal. If making a vegan version, you can replace the butter with vegan butter or replace with your favorite extra virgin oil.</span><br />
<span itemprop="recipeInstructions">6. Sprinkle black salt, cumin powder, chat masala and regular salt (optional). </span><br />
<span itemprop="recipeInstructions">7. Add some more butter or oil.</span><br />
<span itemprop="recipeInstructions">8. Spoon over the green chutney and the tamarind chutney. </span><br />
<span itemprop="recipeInstructions">9. Top with chopped onion, tomato, coriander leaves and pomegranate seeds.</span><br />
<span itemprop="recipeInstructions">10. Lightly crush a few papdi or crispy crackers and add to the chat.</span><br />
<span itemprop="recipeInstructions">11. Squeeze some lime juice and serve warm-hot.</span><br /></div>
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<p></p></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div></div>Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-80746257243851982292021-01-08T17:00:00.002+05:302022-01-14T19:20:14.644+05:30Veg Manchow Soup Recipe | How to make Vegetable Manchow Soup [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Veg Manchow Soup Recipe with step by step video instructions. Veg Manchow Soup is a popular Indian-Chinese soup that is hot and sour and topped with crispy noodles. Vegetable Manchow soup is spicy and sour and full of vegetables like carrots, capsicum, beans, and cabbage. </b></span></div></div>
<div style="text-align: center;"><span style="color: #e06666;"><b><br />In a hurry? <a href="https://www.oneteaspoonoflife.com/2021/01/veg-manchow-soup.html#video">Jump to Video</a> or <a href="https://www.oneteaspoonoflife.com/2021/01/veg-manchow-soup.html#recipe">Jump to Recipe</a></b></span></div>
<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HJ-e00HIrVY/X_W8HQjMy4I/AAAAAAAAdi8/ib5UMX1iHUEiQ4skMMX4MSNCpa2lJzmwQCLcBGAsYHQ/s1050/manchow_soup_3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetable Manchow Soup" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-HJ-e00HIrVY/X_W8HQjMy4I/AAAAAAAAdi8/ib5UMX1iHUEiQ4skMMX4MSNCpa2lJzmwQCLcBGAsYHQ/s16000/manchow_soup_3.jpg" title="Veg Manchow Soup" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><b><span style="font-size: medium;">Happy New Year Guys!! </span></b></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">This is my first recipe of 2021 and I am really excited to share it with you guys, coz, it is kinda my favorite soup. If Manchow soup is on the menu, you can be assured I am going to order it. I remember a lot of my college days, just chugging on this soup for dinner followed by different main courses, but the soup was always the Veg Manchow. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><h3 style="clear: both; text-align: justify;"><span style="color: #ea9999;">What is Manchow Soup?</span></h3><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Manchow Soup is a hot and spicy soup that falls into the category of Indian-Chinese cuisine. Manchow Soup is usually made by boiling finely chopped vegetables such as cabbage, capsicum, carrots in water or broth and then flavoring the soup with soy sauce and garlic. The soup is thickened using cornflour or flour. Manchow Soup is always topped with crispy deep-fried noodles, and it is this that sets it apart from the Hot and Sour soup, which has almost the same base. Manchow Soup is made with chicken too.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div>
<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UXIuP7y7fQM/X_W8GeWqBfI/AAAAAAAAdi4/pcdSsyPdHmo9cFHAUNyB_QfHRhQkO71BgCLcBGAsYHQ/s1050/manchow_soup_2_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetable Manchow Soup" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-UXIuP7y7fQM/X_W8GeWqBfI/AAAAAAAAdi4/pcdSsyPdHmo9cFHAUNyB_QfHRhQkO71BgCLcBGAsYHQ/s16000/manchow_soup_2_1.jpg" title="Veg Manchow Soup" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="clear: both; text-align: justify;"><span style="color: #ea9999;">Making the Veg Manchow Soup...</span></h3><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Unlike soups that need hours of simmering, this one is almost an instant soup. Vegetables used here are very quick cooking and are generally chopped really fine so they cook even quicker. We have used carrots, beans, cabbage, spring onions and capsicum. You can add Tofu or Mushrooms too for added flavor.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">To build the base of the soup, ginger garlic and green chillies are sauteed in oil before adding the other vegetables and frying. Soy sauce and water is added and the soup is simmered until the vegetables reach the desired texture. The vegetables should have a crunch or bite in them, they should not be completely cooked. Then a slurry of cornflour or maida (all purpose flour) is added to thicken the soup. The soup is topped with crispy noodles just before serving.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">We made the crispy noodles at home too, but you can use store bought crispy noodles too. To make the crispy noodles, we boiled hakka noodles and then deep fried them. You can use any noodles you have available at home, like instant noodles or spaghetti to make the crispy noodles.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Always make extra crispy noodles, they taste so great!!!</div><div class="separator" style="clear: both; text-align: justify;"><br /></div>
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<span itemprop="name">Veg Manchow Soup Recipe | How to make Vegetable Manchow Soup</span></h3>
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<a href="https://1.bp.blogspot.com/-UXIuP7y7fQM/X_W8GeWqBfI/AAAAAAAAdi4/pcdSsyPdHmo9cFHAUNyB_QfHRhQkO71BgCLcBGAsYHQ/s1050/manchow_soup_2_1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Vegetable Manchow Soup" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-UXIuP7y7fQM/X_W8GeWqBfI/AAAAAAAAdi4/pcdSsyPdHmo9cFHAUNyB_QfHRhQkO71BgCLcBGAsYHQ/s1050/manchow_soup_2_1.jpg" title="Veg Manchow Soup" width="200" /></a>
<span itemprop="description">Veg Manchow Soup is a popular Indian-Chinese soup that is hot and sour and topped with crispy noodles.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Soup</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">Indian-Chinese</span><br />
<b>Prep Time:</b> <span content="PT15M" itemprop="prepTime">15 minutes</span><br />
<b>Cook time:</b> <span content="PT60M" itemprop="cookTime">60 minutes</span><br />
<b>Total time:</b> <span content="PT1H15M" itemprop="totalTime">1 Hour 15 Mins</span><br />
<b>Yield:</b> <span itemprop="recipeYield">Serves 2-3</span><br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person"><b>Author:</b> <span itemprop="name">Anupama</span><br /></div><br />
<div itemprop="video" itemscope="" itemtype="http://schema.org/VideoObject">
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<meta content="Veg Manchow Soup Recipe | How to make Vegetable Manchow Soup" itemprop="name"/>
<meta content="Veg Manchow Soup is a popular Indian-Chinese soup that is hot and sour and topped with crispy noodles." itemprop="description"/>
<meta content="2021-01-08" itemprop="uploadDate"/>
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<h3>Ingredients:</h3><br />
<h3>For the crispy noodles:</h3><br />
<span itemprop="recipeIngredient">0.5 Packet Hakka Noodles</span><br />
<span itemprop="recipeIngredient">Oil to fry</span><br />
<span itemprop="recipeIngredient">Water as required</span><br /><br />
<h3>For the soup:</h3><br />
<span itemprop="recipeIngredient">1 Tbsp Ginger, grated</span><br />
<span itemprop="recipeIngredient">1-2 Green Chillies, finely chopped</span><br />
<span itemprop="recipeIngredient">1 Tbsp Garlic, finely chopped</span><br />
<span itemprop="recipeIngredient">1 cup Spring Onions, chopped</span><br />
<span itemprop="recipeIngredient">1 cup Cabbage, finely shredded</span><br />
<span itemprop="recipeIngredient">8-10 Beans, finely chopped</span><br />
<span itemprop="recipeIngredient">1 Carrot, finely chopped</span><br />
<span itemprop="recipeIngredient">0.5 Capsicum, chopped</span><br />
<span itemprop="recipeIngredient">2-3 Tbsp Soy Sauce</span><br />
<span itemprop="recipeIngredient">1 tsp White Vinegar (Optional)</span><br />
<span itemprop="recipeIngredient">2 Tbsp All Purpose Flour or Cornflour</span><br />
<span itemprop="recipeIngredient">1 Litre Water or vegetable broth</span><br />
<span itemprop="recipeIngredient">2-3 Tbsp Oil</span><br />
<span itemprop="recipeIngredient">Pepper to taste</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br />
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<h3>Method:</h3>
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<h4>To make the crispy noodles:</h4><br />
<span itemprop="recipeInstructions">1. Bring a large pot of water to boil and add in the noodles. Boil until the noodles are just cooked, do not overcook the noodles.</span><br />
<span itemprop="recipeInstructions">2. Drain the noodles and rinse them. Keep it aside for 5-10 minutes to drain completely.</span><br />
<span itemprop="recipeInstructions">3. Heat oil in a kadhai for deep frying.</span><br />
<span itemprop="recipeInstructions">4. Add the noodles in batches to the oil and fry until golden and crispy. Keep aside until serving.</span><br />
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<h4>To make the Soup:</h4><br />
<span itemprop="recipeInstructions">5. Heat Oil in large kadhai or wok and add in the ginger, garlic and green chillies. Saute until fragrant.</span><br />
<span itemprop="recipeInstructions">6. Add the spring onions and saute until slightly softened.</span><br />
<span itemprop="recipeInstructions">7. Add the shredded cabbage, finely chopped beans and carrots and fry until the vegetables are slightly soft.</span><br />
<span itemprop="recipeInstructions">8. Add the chopped capsicum and saute for 1 minute.</span><br />
<span itemprop="recipeInstructions">9. Add the soy sauce, pepper and vinegar (if using) and mix well. Then add the water or vegetable broth and boil for 5-6 minutes.</span><br />
<span itemprop="recipeInstructions">10. Adjust the salt, pepper and/or the soy sauce and vinegar to taste. You can also add chilli sauce if you want it spicier.</span><br />
<span itemprop="recipeInstructions">11. Take the flour (maida or cornflour) in a small bowl and add a few tablespoons of water and mix well to remove any lumps.</span><br />
<span itemprop="recipeInstructions">12. Add the slurry to the soup and boil until the soup thickens.</span><br />
<span itemprop="recipeInstructions">13. Serve the soup hot and top with the crispy noodles while serving. </span><br />
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Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-29297488191659720952020-12-11T17:00:00.002+05:302021-07-13T20:52:17.406+05:30How to make vegetable puff | Indian Veg Puff Recipe | Vegetable Puffs Recipe | Veg Curry Puffs Recipe [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Vegetable Puff Recipe with step by step video instructions. Vegetable Puffs are a popular Indian bakery snacks made by filling sheets of puff pastry with a spicy potato and mix vegetable mash. Vegetable Puff or Pattis are perfect for a tea time snack.</b></span></div>
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<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ubMhXAAgD0Y/X8y7ZQXfiCI/AAAAAAAAc5I/H1giwiNTdjQdcnhp7qxA6wBS4m_9cieVQCLcBGAsYHQ/s1050/veg_puff_5_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Indian vegetable puff" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-ubMhXAAgD0Y/X8y7ZQXfiCI/AAAAAAAAc5I/H1giwiNTdjQdcnhp7qxA6wBS4m_9cieVQCLcBGAsYHQ/s16000/veg_puff_5_1.jpg" title="Veg Puff" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;">Vegetable Puffs or Pattis, as I knew them throughout my childhood, have always been a favorite tea time snack. Layers of crispy flaky puff pastry that crumbled as you ate them, filled with a spicy veg filling, mainly potato. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Veg Puffs are also so easy to carry that they are almost the most popular food on the walk for me. I used to buy them all the time when I was in college and eat them on the bus on my way home. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><h3 style="clear: both; text-align: justify;"><span style="color: #ea9999;">What are Vegetable Puffs?</span></h3><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Vegetable Puffs or Veg Puff or Veg Pattis are a very popular savory bakery snack sold in India. They are very similar to curry puffs that you may find in South Asia but vegetarian. A spicy filling of potato and mix vegetables are sealed in puff pastry sheets and baked until golden. These are a popular evening snack.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">While I loved eating them, until a few years ago, I didn't attempt to bake them myself. The reason? the extremely complicated recipe for the puff pastry. I mean you have the rough puff and the traditional puff pastry. The rough puff pastry, while works out perfectly for pies, doesn't really work for our bakery-style puffs. And the traditional one, well I attempted it. I laminated the butter and dough and went through the whole shebang. The resulting puff tasted nothing like the bakery puff. My sister just rolled her eyes saying it tasted too buttery for her liking. Although I hate to admit it, it was true. That puff pastry would have tasted amazing with something sweet like a chocolate puff or something, but for savory, the butter just took over. And I may have messed up somewhere because it never got the nice golden color and the pastry became way flakier than I would have liked. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_0ll_PgMEH0/X8y2SqYit_I/AAAAAAAAc4s/EpHWEQge7qkWVJ1zrGspLVZLDQXlhDUdgCLcBGAsYHQ/s1050/Veg_Puff_2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Indian vegetable puff" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-_0ll_PgMEH0/X8y2SqYit_I/AAAAAAAAc4s/EpHWEQge7qkWVJ1zrGspLVZLDQXlhDUdgCLcBGAsYHQ/s16000/Veg_Puff_2.jpg" title="Veg Puff" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RGCYJnJIYSg/X8y2SiD80xI/AAAAAAAAc40/5lu8jog1UDQN92Zau1__RMb5gkaaTxlMwCLcBGAsYHQ/s1050/Veg_Puff_3.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Indian vegetable puff" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-RGCYJnJIYSg/X8y2SiD80xI/AAAAAAAAc40/5lu8jog1UDQN92Zau1__RMb5gkaaTxlMwCLcBGAsYHQ/s16000/Veg_Puff_3.jpg" title="Veg Puff" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><h3 style="clear: both; text-align: justify;"><span style="color: #ea9999;">Bakery style Puffs....</span></h3><div class="separator" style="clear: both; text-align: justify;">A few years ago I visited my cousin who had taken up the running of a bakery on contract. He had a cook who would make the pastry and bake the final puffs, while my aunt made the filling. So this recipe of the filling is actually courtesy of her. I would have never thought of adding in the mint leaves, but she did and it tasted amazing. I left it as optional since most bakeries do not add it, but it does taste really good with it. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Regarding the puff pastry, the cook used vanaspati or dalda (hydrogenated vegetable oil). All bakeries use vanaspati in their puffs, it makes them crispier and is much easier to use as it doesn't melt at room temperature. While it makes the puffs vegan and much easier to make, vanaspati is not good for health.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">So in this recipe, we followed the exact same process as that of the bakery, but replaced the vanaspati with butter. This makes the puffs crispy without an oily feeling. While it is not the healthiest recipe around with all that butter in there, it is definitely better for you than the vanaspati. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><h3 style="clear: both; text-align: justify;"><span style="color: #ea9999;">Some tips and details</span></h3><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li style="text-align: justify;">Use a good quality unsalted butter as this is the taste that will come through in your puff pastry.</li><li style="text-align: justify;">Adding sugar in the dough helps with the color. If you are avoiding sugar, you can skip it, but the puffs will be paler to the eye. You can also brush the puff with milk before baking for more color.</li><li style="text-align: justify;">3 folds is the common way of making puff pastry. Any more than that may lead to a very dense pastry that may not rise well.</li><li style="text-align: justify;">I sealed the puff a little away from the edge and very gently. This allowed the edges to expand into separate layers. If you seal the edge, the pastry will still taste the same, but may not be visually very appealing.</li><li style="text-align: justify;">The first time I baked the puffs, I made the pastry a week ago and froze it. This puff had more well defined layers as compared to the one I made on the same day. It still tasted great.</li><li style="text-align: justify;">The puffs can be filled with anything you like, the filling recipe here is only one of the many. Feel free to be creative with it.</li><li style="text-align: justify;">If you need to bake in batches, store the remaining puffs in the fridge until the first batch bakes.</li></ul></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qt6FDpuE2Kg/X8y2SmOjqBI/AAAAAAAAc4w/vhUGCIIZrqABR1NtOQCxikSzR6M1DzTxQCLcBGAsYHQ/s1050/Veg_Puff_1.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Indian vegetable puff" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-qt6FDpuE2Kg/X8y2SmOjqBI/AAAAAAAAc4w/vhUGCIIZrqABR1NtOQCxikSzR6M1DzTxQCLcBGAsYHQ/s16000/Veg_Puff_1.jpg" title="Veg Puff" /></a></div><div style="text-align: justify;">
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<span itemprop="name">How to make vegetable puff | Indian Veg Puff Recipe | Vegetable Puffs Recipe | Veg Curry Puffs Recipe</span></h3>
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<a href="https://1.bp.blogspot.com/-ubMhXAAgD0Y/X8y7ZQXfiCI/AAAAAAAAc5I/H1giwiNTdjQdcnhp7qxA6wBS4m_9cieVQCLcBGAsYHQ/s1050/veg_puff_5_1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Indian vegetable puff" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-ubMhXAAgD0Y/X8y7ZQXfiCI/AAAAAAAAc5I/H1giwiNTdjQdcnhp7qxA6wBS4m_9cieVQCLcBGAsYHQ/w213-h320/veg_puff_5_1.jpg" title="Veg Puff" width="200" /></a>
<span itemprop="description">Vegetable Puffs are baked Indian puff pastry parcels stuffed with a spicy vegetable mix. These veg puffs are stuffed with a spicy mix of boiled potatoes, carrots and green peas. This recipe also shows how to make the puff pastry from scratch.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Snacks</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">Indian</span><br />
<b>Prep Time:</b> <span content="PT3H" itemprop="prepTime">3 hours</span><br />
<b>Cook time:</b> <span content="PT45M" itemprop="cookTime">45 minutes</span><br />
<b>Total time:</b> <span content="PT3H45M" itemprop="totalTime">3 hours 45 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">Makes 8 Puffs</span><br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person"><b>Author:</b> <span itemprop="name">Anupama</span><br /></div><br />
<div itemprop="video" itemscope="" itemtype="http://schema.org/VideoObject">
<meta content="https://i.ytimg.com/vi/QMwcM2RtnwQ/hqdefault.jpg" itemprop="thumbnailUrl"/>
<meta content="https://www.youtube.com/embed/QMwcM2RtnwQ" itemprop="embedURL"/>
<meta content="How to make vegetable puff | Indian Veg Puff Recipe | Vegetable Puffs Recipe | Veg Curry Puffs Recipe" itemprop="name"/>
<meta content="Vegetable Puffs are baked Indian puff pastry parcels stuffed with a spicy vegetable mix. These veg puffs are stuffed with a spicy mix of boiled potatoes, carrots and green peas. This recipe also shows how to make the puff pastry from scratch." itemprop="description"/>
<meta content="2020-12-05" itemprop="uploadDate"/>
<meta content="https://youtu.be/QMwcM2RtnwQ" itemprop="contentURL"/>
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<h3>Ingredients:</h3><br />
<h3>For the Puff Pastry:</h3><br />
<span itemprop="recipeIngredient">3 cups Maida / All Purporse Flour</span><br />
<span itemprop="recipeIngredient">190gms unsalted Butter</span><br />
<span itemprop="recipeIngredient">1 tsp Salt</span><br />
<span itemprop="recipeIngredient">1 Tbsp Sugar</span><br />
<span itemprop="recipeIngredient">0.5 Lime</span><br />
<span itemprop="recipeIngredient">1 cup cool Water</span><br /><br />
<h3>For the filling:</h3><br />
<span itemprop="recipeIngredient">3 large Potatoes, boiled and peeled</span><br />
<span itemprop="recipeIngredient">1 Carrot, diced small</span><br />
<span itemprop="recipeIngredient">0.5 Green Peas, fresh or frozen</span><br />
<span itemprop="recipeIngredient">4-5 Garlic cloves</span><br />
<span itemprop="recipeIngredient">1 Tbsp Ginger, chopped</span><br />
<span itemprop="recipeIngredient">1-2 Green Chillies</span><br />
<span itemprop="recipeIngredient">Handful of mint leaves / pudina (Optional)</span><br />
<span itemprop="recipeIngredient">1 Onion, finely chopped</span><br />
<span itemprop="recipeIngredient">1 tsp Mustard Seeds</span><br />
<span itemprop="recipeIngredient">0.5 tsp Turmeric Powder</span><br />
<span itemprop="recipeIngredient">2-3 Tbsp Oil</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br />
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<h3>Method:</h3>
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<h4>To make the puff pastry:</h4><br />
<span itemprop="recipeInstructions">1. Squeeze the lime in the cool water.</span><br />
<span itemprop="recipeInstructions">2. To make the dough for the puff pastry, take 2 cups of the flour in a large bowl and add 1 Tbsp sugar and 1 tsp salt to it. We will use the remaining 1 cup of flour for dusting while rolling.</span><br />
<span itemprop="recipeInstructions">3. Add in 40 gms of the unsalted butter and with your fingers mix it in until the flour appears sandy.</span><br />
<span itemprop="recipeInstructions">4. Now add the cool water little by little and knead to a soft and smooth dough.</span><br />
<span itemprop="recipeInstructions">5. Make a few slits in the dough with a sharp knife and cover and rest for 20-30 minutes.</span><br />
<span itemprop="recipeInstructions">6. After resting, dust the counter with dry flour and place the dough on it. Roll the dough into a rectangle as thin as possible. Use dry flour for dusting as required.</span><br />
<span itemprop="recipeInstructions">7. Take 50 gms of unsalted butter and apply it in a thin layer to 2/3rd of the rolled dough.</span><br />
<span itemprop="recipeInstructions">8. Sprinkle some dry flour on the butter. This helps make the layers.</span><br />
<span itemprop="recipeInstructions">9. Now gently fold the non-buttered 1/3rd dough onto the buttered dough. Now fold the other end to complete the letter fold. For clearer instructions on folding, refer to the <a href="https://youtu.be/QMwcM2RtnwQ?t=186" target="_blank">video</a>.</span><br />
<span itemprop="recipeInstructions">10. Take a baking sheet and sprinkle some dry flour on it and place the folded dough. Cover with a moist cloth and cool it in the fridge for 20-30 minutes.</span><br />
<span itemprop="recipeInstructions">11. After 30 minutes, move the dough from the baking sheet to a dusted surface and roll it out again.</span><br />
<span itemprop="recipeInstructions">12. Repeat steps 7,8,9 and 10. This is the second fold. We will do one more similar roll and fold process.</span><br />
<span itemprop="recipeInstructions">13. After 30 minutes, repeat the same steps 7 to 9 for the third time. </span><br />
<span itemprop="recipeInstructions">14. At this point you can choose to freeze the puff pastry if using later. To freeze the puff pastry, wrap it in a plastic wrap and freeze it without folding. If you are planning to make it fresh, then repeat step 10 and continue to make the filling in the meanwhile.</span><br />
<span itemprop="recipeInstructions">15. If you are using frozen puff pastry sheet, then on the day of making the puff, remove the sheet from the freezer and keep it on the counter 45mins to 1 hour before you plan to bake. You want the dough to be pliable but the butter to still be cold. You can make the filling while the dough thaws.</span><br />
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<h4>To make the filling:</h4><br />
<span itemprop="recipeInstructions">16. To make the vegetable filling, grind together the mint leaves (optional), ginger, garlic and green chillies into a paste.</span><br />
<span itemprop="recipeInstructions">17. Heat oil in a kadhai and add in the mustard seeds.</span><br />
<span itemprop="recipeInstructions">18. Once the mustard seeds splutter, add in the finely chopped onion and fry until the onions are golden.</span><br />
<span itemprop="recipeInstructions">19. Add the green peas and diced carrots. Fry until cooked.</span><br />
<span itemprop="recipeInstructions">20. Add the paste made earlier and saute until fragrant.</span><br />
<span itemprop="recipeInstructions">21. Add in turmeric powder and salt. Mix well.</span><br />
<span itemprop="recipeInstructions">22. Coarsely mash the boiled potato and add to the kadhai.</span><br />
<span itemprop="recipeInstructions">23. You can add garam masala for a spicy filling.</span><br />
<span itemprop="recipeInstructions">24. Keep aside the filling to cool to room temperature.</span><br />
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<h4>To make the puff:</h4><br />
<span itemprop="recipeInstructions">25. Once the filling has cooled, roll out the dough on a surface dusted with dry flour. </span><br />
<span itemprop="recipeInstructions">26. Dust off the excess flour on the dough with a brush.</span><br />
<span itemprop="recipeInstructions">27. Cut the dough into 8 equal rectangular pieces.</span><br />
<span itemprop="recipeInstructions">28. Add a spoonful of filling in each rectangle in the center.</span><br />
<span itemprop="recipeInstructions">29. Wet your finger with water and lightly apply water along the shorter end of the piece.</span><br />
<span itemprop="recipeInstructions">30. Fold the pastry sheet to seal the puff. Very gently press a little away from the edges to seal . Do not crimp the edges if you want the layers to puff up and separate.</span><br />
<span itemprop="recipeInstructions">31. Preheat the oven to 220 degree C. Bake the puffs for 20 minutes or until the puffs are golden.</span><br />
<span itemprop="recipeInstructions">32. Cool on a wire rack. Serve warm or at room temperature.</span><br />
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</div>Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-69253441506068636532020-12-04T17:36:00.005+05:302020-12-04T17:39:07.468+05:30Bangarpet Pani Puri Recipe | Bangarpet Chats Recipe | How to make clear pani puri [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Bangarpet Pani Puri Recipe with step by step video instructions. Bangarpet is a small town on the outskirts of Bangalore that is famous for its spicy pani puri which is transparent or clear. Bangarpet Pani Puri is a pani puri stuffed with boiled green peas and filled with a clear spicy and sour pani. </b></span></div>
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<div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hR8wuPOvGVg/X7Oy4J72SJI/AAAAAAAAcrg/UbVRtma1o2g_o1EYf-GBg-BDh_i7b_YAQCLcBGAsYHQ/s1050/bangarpet_pani_puri_5.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Bangarpet Pani Puri" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-hR8wuPOvGVg/X7Oy4J72SJI/AAAAAAAAcrg/UbVRtma1o2g_o1EYf-GBg-BDh_i7b_YAQCLcBGAsYHQ/s16000/bangarpet_pani_puri_5.jpg" title="Bangarpet Pani Puri" /></a></div><div style="text-align: justify;"><p>To be honest, we are nuts over Pani Puri in this house. We can eat it for lunch / dinner and wipe off a hundred in one sitting together. And we are hard core, no meetha pani (sweet water) people. </p><p>My love for Pani Puri probably comes from my dad. Seeing him eat puri upon puri obviously tempted me to try some and I was hooked. Imagine marrying a guy who loves Pani Puri even more than I do. As I said, nuts!</p><p>Before moving to Bangalore, I only knew of one Pani Puri, the regular pudina pani one. You can check out that recipe here. It's a classic and definitely the ultimate favorite.</p><p>But in Bangalore, I saw several "Bangarpet Chat" shops that seemed to serve a different variety. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SVOA8sxcLHk/X7Oy3Bzmc3I/AAAAAAAAcrc/jjxOfzFO18QRsYU4kquDP9kY4y3ab7SGQCLcBGAsYHQ/s1050/bangarpet_pani_puri_3.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Bangarpet Pani Puri" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-SVOA8sxcLHk/X7Oy3Bzmc3I/AAAAAAAAcrc/jjxOfzFO18QRsYU4kquDP9kY4y3ab7SGQCLcBGAsYHQ/s16000/bangarpet_pani_puri_3.jpg" title="Bangarpet Pani Puri" /></a></div><p></p><h3 style="text-align: left;"><span style="color: #ea9999;">What is Bangarpet Pani Puri?</span></h3><div><p>Bangarpet is a town on the outskirts of Bangalore that is famous for it's unique pani puri. The Pani, unlike all others, is clear or transparent and is very very hot / spicy. It almost tricks you into thinking it is plain water and then the spice hits you right up your nose. It is an experience you must have if you ever spot a Bangarpet Chat shop. </p><p>I attempted this several times and have now almost settled on a recipe that tastes similar to the one sold near our house, but with heat levels that we can tolerate without having a heartburn. </p><p>The shop near my house does a Sunday special, something you can attempt once you have the base recipe mastered. They add fruit squashes and vegetable soups to the pani and have flavored panis like grape, pineapple and tomato. Definitely worth a try, but the original is the best, as always.</p><h3 style="text-align: left;"><span style="color: #ea9999;">How is the Pani clear / transparent?</span></h3></div><div><br /></div><div>This is really the question isn't it? The simple answer is citric acid and seeping rather than grinding.</div><div><br /></div><div>Also, sometimes, alum.</div><div><br /></div><div>I avoid ingredients I have no idea about, so alum was out in my case. It left my pani with a very slight beige tinge, that I could live with. When served in individual quantities, that tinge isn't visible, so all's well here.</div><div><br /></div><div>The making of the pani begins by lightly pounding ginger, garlic, cinnamon, clove and green chillies and letting them seep for a few hours or overnight in hot water. You can also tie this in a muslin cloth pouch for a better color, or rather, less color. Citric acid crystals are added for acidity instead of lemon juice or tamarind. This ensures the water is clear. </div><div><br /></div><div>I added chopped coriander too, you can skip it, it doesn't alter the taste too much. </div><div><br /></div><div>The water is sieved and the solids are kept aside. Adjust the salt and/or sourness and your Bangarpet Pani is ready.</div><div><br /></div><div>The solids that we had seeped are ground and used to make the green peas stuffing for the puris. You can also use it in any curry.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-G4CGjreccBk/X7Oy3NAi-3I/AAAAAAAAcrY/IK30unQ0unQfMFUQVDR4NVSHGrzmEEu5QCLcBGAsYHQ/s1050/bangarpet_pani_puri_4.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Bangarpet Pani Puri" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-G4CGjreccBk/X7Oy3NAi-3I/AAAAAAAAcrY/IK30unQ0unQfMFUQVDR4NVSHGrzmEEu5QCLcBGAsYHQ/s16000/bangarpet_pani_puri_4.jpg" title="Bangarpet Pani Puri" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div></div>
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<span itemprop="name">Bangarpet Pani Puri Recipe | Bangarpet Chats Recipe | How to make clear pani puri</span></h3>
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<a href="https://1.bp.blogspot.com/-hR8wuPOvGVg/X7Oy4J72SJI/AAAAAAAAcrg/UbVRtma1o2g_o1EYf-GBg-BDh_i7b_YAQCLcBGAsYHQ/s1050/bangarpet_pani_puri_5.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Bangarpet Pani Puri" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-hR8wuPOvGVg/X7Oy4J72SJI/AAAAAAAAcrg/UbVRtma1o2g_o1EYf-GBg-BDh_i7b_YAQCLcBGAsYHQ/w213-h320/bangarpet_pani_puri_5.jpg" title="Bangarpet Pani Puri" width="200" /></a><span itemprop="description">Bangarpet Pani Puri is a famous pani puri from the small town of Bangarpet near Bangalore. The pani is super spicy and clear and the puris are stuffed with green peas.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Snacks</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">Karnataka</span><br />
<b>Prep Time:</b> <span content="PT8H" itemprop="prepTime">8 hours</span><br />
<b>Cook time:</b> <span content="PT30M" itemprop="cookTime">30 minutes</span><br />
<b>Total time:</b> <span content="PT8H30M" itemprop="totalTime">8 hours 30 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">Makes 100 Pani Puris</span><br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person"><b>Author:</b> <span itemprop="name">Anupama</span><br /></div><br />
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<meta content="Bangarpet Pani Puri Recipe | Bangarpet Chats Recipe | How to make clear pani puri" itemprop="name"/>
<meta content="Bangarpet Pani Puri is a famous pani puri from the small town of Bangarpet near Bangalore. The pani is super spicy and clear and the puris are stuffed with green peas." itemprop="description"/>
<meta content="2020-12-04" itemprop="uploadDate"/>
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<h3>Ingredients:</h3><br />
<h4>For the clear Pani:</h4><br />
<span itemprop="recipeIngredient">2 Cloves</span><br />
<span itemprop="recipeIngredient">1" Cinnamon</span><br />
<span itemprop="recipeIngredient">2-3 Green Chillies</span><br />
<span itemprop="recipeIngredient">2 Tbsp Ginger, chopped</span><br />
<span itemprop="recipeIngredient">10-12 Garlic cloves</span><br />
<span itemprop="recipeIngredient">1 tsp Citric Acid crystals</span><br />
<span itemprop="recipeIngredient">0.5 tsp Black Salt</span><br />
<span itemprop="recipeIngredient">1 litre hot Water</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br /><br />
<h4>For the green peas filling:</h4><br />
<span itemprop="recipeIngredient">1 cup dried Green peas</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br /><br />
<h4>To assemble the Pani Puri:</h4><br />
<span itemprop="recipeIngredient">100 Puris</span><br />
<span itemprop="recipeIngredient">1 large Carrot, grated</span><br />
<span itemprop="recipeIngredient">1 large Onion, finely chopped</span><br />
<span itemprop="recipeIngredient">2 Tbsp Coriander leaves, finely chopped</span><br />
<span itemprop="recipeIngredient">1 cup Sev (Optional)</span><br /><br />
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Method:</h3>
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<span itemprop="recipeInstructions">1. Wash and soak the dried green peas in water overnight.</span><br />
<span itemprop="recipeInstructions">2. Coarsely pound the ginger, garlic and green chillies together.</span><br />
<span itemprop="recipeInstructions">3. Take 1 litre of hot water in a steel tumbler and add the pounded mixture, black salt and citric acid crystals.</span><br />
<span itemprop="recipeInstructions">4. Keep the water aside for 2 hours at room temperature or in the fridge overnight, allowing the flavors to seep into the water.</span><br />
<span itemprop="recipeInstructions">5. Next morning, pressure cook the soaked green peas with 1 tsp of salt.</span><br />
<span itemprop="recipeInstructions">6. Sieve the pani and keep the ginger-garlic-green chilli mixture aside to use later.</span><br />
<span itemprop="recipeInstructions">7. Add salt to the pani as per taste. If you want the pani to be sourer, add more citric acid crystals.</span><br />
<span itemprop="recipeInstructions">8. Blend the ginger-garlic-green chillies into a smooth paste.</span><br />
<span itemprop="recipeInstructions">9. Heat a pan and add a few spoonfuls of the blended paste and then add the boiled green peas along with 1 cup water used for boiling it and salt.</span><br />
<span itemprop="recipeInstructions">10. Mash lightly and cook until the water evaporates. Allow to cool to room temperature.</span><br />
<span itemprop="recipeInstructions">11. Mix together the grated carrot, chopped onions and coriander leaves before assembling.</span><br />
<span itemprop="recipeInstructions">12. To assemble the pani puri, lightly poke a hole in the puri and stuff it with the green peas, carrot-onion mix, sev and fill with pani just before eating.</span><br />
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Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-19.491571102478389 42.4383127 45.434768502478391 112.7508127tag:blogger.com,1999:blog-8071970554605175413.post-50550165576305801312020-11-10T16:30:00.001+05:302020-11-10T16:30:05.629+05:30Instant Milk Peda Recipe | Milk Peda Recipe with Condensed Milk | Quick doodh peda recipe [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Instant Milk Peda Recipe | Milk Peda Recipe with Condensed Milk | Quick doodh peda recipe with step by step video instructions. Instant Milk Peda or Doodh Peda is made by combining sweetened condensed milk like mithai mate or milkmaid and milk powder and cooking them on low heat to make instant khova. Pedas are flavored with cardamom, shaped and topped with nuts. Instant milk peda is perfect for festivals like diwali or when you want a quick dessert. This recipe is gluten free and suits a Jain diet.</b></span></div>
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Milk Pedas are one of the easiest of Indian sweets, especially with THIS recipe.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">You know that time, when you had a nice spicy dinner, and then get this sudden sweet craving, but it's already late and you are so cozily dressed up in your pajamas. And you are torn between changing and driving to the nearest sweet mart or trying to suppress that craving. You don't need to anymore, not with this recipe. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The scene I just described above, is something I experience almost every couple of weeks. And most of the times laziness wins, I hate changing and going out after 10pm. So I mostly settle for maybe a biscuit or when I am in a good healthy-diet sort of mind, a couple of dates or raisins. But mostly, I'm still thinking of delicious desserts in my head. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So when you aren't <a href="https://www.oneteaspoonoflife.com/2013/08/almond-chocolate-brownie-eggless.html" target="_blank">freezing brownies</a> for such nights, give this peda recipe a try and I assure you it won't disappoint. In fact, it is so easy, a 12-year-old can make it, so feel free to delegate this to the little chefs at home. My sister actually won a cooking contest in school making this on an old kerosene stove, so you can guess how simple and tasty it really is. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Instant Milk Peda is made from just a handful of ingredients - ghee, condensed milk, milk powder, cardamom powder and nuts.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tDdkb-UKACo/X6fUbO1gpyI/AAAAAAAAciw/bruwEwIHZg0CDDj_j7khi8wyx9nmJdk6QCLcBGAsYHQ/s1050/Malai_Peda_1.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="milk peda made from milk powder and condensed milk" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-tDdkb-UKACo/X6fUbO1gpyI/AAAAAAAAciw/bruwEwIHZg0CDDj_j7khi8wyx9nmJdk6QCLcBGAsYHQ/s16000/Malai_Peda_1.jpg" title="instant milk peda" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br /></div><h3 style="text-align: justify;"><span style="color: #ea9999;">Notes to make the perfect Pedas</span></h3><div style="text-align: justify;">Not that you need too many pointers, but I did somehow manage to mess up this recipe once, so I thought I'd rather share the experience.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><ul><li>When I say 5-6 minutes of cooking, I mean it. Unfortunately, the first time I made the pedas, I went by look and feel rather than timing. I ended up with very chewy pedas, almost like a 5-star or caramel candy if you know. Not a pleasant experience for my jaws. So although the mixture looks runny and sticky after 6 minutes, don't cook it too long. At the maximum, based on the heat, you may need 1-2 minutes more. The pedas will harden and set as they cool, so don't worry.</li><li>What if my advice above failed and you actually undercooked it. Don't worry, put the mix back on the stove and maybe cook for an additional 2-3 minutes.</li><li>What if you totally missed my advice and overcooked it. Well, at least now you know how strong your jaws are. But don't worry, I actually managed to get this working too. Keep the pedas in the fridge overnight. In the morning, remove them and keep them on the counter and allow them to come to room temperature. Somehow this magically fixed the texture in my case. So it is worth a try, don't you agree?</li></ul></div><div style="text-align: justify;">Also, you can top the pedas with any nuts or no nuts at all. I like almonds and pista, so that is what I used.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Flavoring too is your choice. The traditional flavoring for most Indian sweets is cardamom and I stuck with it. You can use saffron, rose, or kewra too. I've tried the rose and it rocks.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Oh and also, since I'm posting this so close to Diwali, have a happy and safe one. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I have a Diwali playlist on YouTube, that may interest you too, check it out <a href="https://youtu.be/zp2gZ-PdA2Y" target="_blank">here</a>.</div><div style="text-align: justify;">
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<span itemprop="name">Instant Milk Peda Recipe | Quick Doodh Peda | Milk Peda with Condensed Milk </span></h3>
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<a href="https://1.bp.blogspot.com/-T8eEqPSp4jk/X6fUbPQE1UI/AAAAAAAAci0/wVjM1_0e5-cArVM5RgIsvhRWC688z9mLgCLcBGAsYHQ/s1050/Malai_Peda_2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="milk peda made from milk powder and condensed milk" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-T8eEqPSp4jk/X6fUbPQE1UI/AAAAAAAAci0/wVjM1_0e5-cArVM5RgIsvhRWC688z9mLgCLcBGAsYHQ/s1050/Malai_Peda_2.jpg" title="Instant Milk Peda" width="200" /></a>
<span itemprop="description">Instant Milk Peda or Doodh Peda an Indian fudge type of dessert / sweet that is made by combining sweetened condensed milk like mithai mate or milkmaid and milk powder and cooking them on low heat. Pedas are flavored with cardamom, shaped and topped with nuts. Instant milk peda is perfect for festivals like diwali or when you want a quick dessert. This recipe is gluten free and suits a Jain diet.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Dessert</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">Indian</span><br />
<b>Prep Time:</b> <span content="PT10H" itemprop="prepTime">10 hours</span><br />
<b>Cook time:</b> <span content="PT10M" itemprop="cookTime">10 minutes</span><br />
<b>Total time:</b> <span content="PT20M" itemprop="totalTime">20 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">25</span><br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person"><b>Author:</b> <span itemprop="name">Anupama</span><br /></div><br />
<div itemprop="video" itemscope="" itemtype="http://schema.org/VideoObject">
<meta content="https://i.ytimg.com/vi/r_eEsx3Myt0/hqdefault.jpg" itemprop="thumbnailUrl"></meta>
<meta content="https://www.youtube.com/embed/r_eEsx3Myt0" itemprop="embedURL"></meta>
<meta content="Instant Milk Peda Recipe | Quick Doodh Peda | Milk Peda with Condensed Milk " itemprop="name"></meta>
<meta content="Instant Milk Peda or Doodh Peda an Indian fudge type of dessert / sweet that is made by combining sweetened condensed milk like mithai mate or milkmaid and milk powder and cooking them on low heat. Pedas are flavored with cardamom, shaped and topped with nuts. Instant milk peda is perfect for festivals like diwali or when you want a quick dessert. This recipe is gluten free and suits a Jain diet." itemprop="description"></meta>
<meta content="2020-11-09" itemprop="uploadDate"></meta>
<meta content="https://youtu.be/r_eEsx3Myt0" itemprop="contentURL"></meta>
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<h3>Ingredients:</h3><br />
<span itemprop="recipeIngredient">400gms Sweetened Condensed Milk</span><br />
<span itemprop="recipeIngredient">1.5 cup Milk Powder or Dairy Whitener</span><br />
<span itemprop="recipeIngredient">8-10 Green Cardamom</span><br />
<span itemprop="recipeIngredient">1 Tbsp Ghee</span><br />
<span itemprop="recipeIngredient">3 Tbsp chopped nuts like Almonds and Pistachios</span><br />
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<h3>Method:</h3>
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<span itemprop="recipeInstructions">1. Peel the cardamom and crush the seeds into a powder. Add 1 tsp sugar to help you pound it into a powder.</span><br />
<span itemprop="recipeInstructions">2. In a non stick pan, add the ghee, condensed milk and the milk powder.</span><br />
<span itemprop="recipeInstructions">3. Mix well.</span><br />
<span itemprop="recipeInstructions">4. Cook the mixture on low heat while stirring constantly to prevent the mix from burning.</span><br />
<span itemprop="recipeInstructions">5. Continue to cook for 5-6 minutes or until the mix comes together as one mass. </span><br />
<span itemprop="recipeInstructions">6. Add cardamom powder and mix well.</span><br />
<span itemprop="recipeInstructions">7. Remove from heat and transfer to a bowl or a plate. The mix will look sticky, but don’t be tempted to cook it more. The pedas will become chewy if overcooked.</span><br />
<span itemprop="recipeInstructions">8. As the mix cools, it will begin to harden and set.</span><br />
<span itemprop="recipeInstructions">9. Grease your hands with ghee and take a spoonful of the mix while still warm and shape into pedas.</span><br />
<span itemprop="recipeInstructions">10. Top with chopped nuts and gently press so that they stick to the peda.</span><br />
<span itemprop="recipeInstructions">11. Cool completely before serving.</span><br />
<span itemprop="recipeInstructions">12. Pedas can be stored at room temperature for 1-2 days, after which they are best stored in the fridge. Do not store them for over 5-7 days.</span><br />
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</div>Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-36200244443835956472020-10-20T17:00:00.003+05:302020-10-21T23:58:08.569+05:30Matar Kachori Recipe | Green Peas Kachori Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Matar Kachori is a deep fried green peas stuffed savory snack. Matar Kachori is a popular North Indian tea time snack. The green peas are spiced and then stuffed in a flour based dough, shaped into parcels and deep fried. Matar Kachori is vegan and can be modified to suit a Jain diet.</b></span></div>
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<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AI5wreWkAJ8/X4waAD_bG3I/AAAAAAAAa8M/3MTDWwYCegcPIJnxa2r3cxD8_0UEP0D0wCLcBGAsYHQ/s1050/Matar_Kachori_3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="matar kachori, green peas stuffed kachori" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-AI5wreWkAJ8/X4waAD_bG3I/AAAAAAAAa8M/3MTDWwYCegcPIJnxa2r3cxD8_0UEP0D0wCLcBGAsYHQ/s16000/Matar_Kachori_3.jpg" title="matar kachori" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
<div style="text-align: justify;">It may seem strange, but I had never been very fond of kachoris. We probably knew of each other's existence and chose to live separate lives. But Samosa and me, were like best pals. And then BAM! I get married to kachori lover and our lives weren't too separate anymore. When I bought samosas for myself, I bought kachori for him. And slowly, I started enjoying it too. The crispy exterior, the sweet <i>imli ki chutney,</i> the <i>theeki hair chutney</i>, the chopped onions and sometimes, the sev. It made a delicious mouthful, that I couldn't resist. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Then last year, I tried the stuffed kachori and it was just another level. The plain barely held up to it after that. I had a standard Rajasthani shop in the neighbourhood where I bought kachoris before. Sadly, due to the pandemic, they have now closed. And I had to learn to make these at home to fulfill our cravings.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We have been having all sorts of cravings during the lockdown, that previously, weren't there. Are you going through the same thing?</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Over the past few months, I have made these Matar Kachoris, 4-5 times and we have loved it at home. It took me some time to learn the art of deep frying kachoris. This is the most important step as it gives you a crispy exterior shell. Well, even if you do mess up here when you try it for the first time, please know that the stuffing is so delish, that you will barely get any complaints. </div><div style="text-align: justify;">
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<h3><span style="color: #ea9999;">What is a Kachori?</span></h3><br /><div>Kachori is a deep fried savory snack very popular in the Indian subcontinent, it is a slightly flattened disk made of all purpose flour (maida) that is usually stuffed with spiced lentils (dal) or onions. There are different varieties of kachoris available across North India. In some regions, a soft stuffed puri is also called a kachori and served for breakfast along with curry. </div><div><br /></div><div>Matar Kachori is a crispy deep fried kachori that is stuffed with a spiced green pea mash. Since the stuffing of the kachori is a wet filling, a matar kachori will never be as crispy as a plain kachori.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-biQH48p-n10/X4waAOyo55I/AAAAAAAAa8I/nISc8nofBKgB3wAGr4CGo_zZJsHnXrhHwCLcBGAsYHQ/s1050/Matar_Kachori_4.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="matar kachori, green peas stuffed kachori" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-biQH48p-n10/X4waAOyo55I/AAAAAAAAa8I/nISc8nofBKgB3wAGr4CGo_zZJsHnXrhHwCLcBGAsYHQ/s16000/Matar_Kachori_4.jpg" title="matar kachori" /></a></div><br /><h3><span style="color: #ea9999;">How to fry a kachori?</span></h3><br /><div>The most important step in achieving the perfect kachori is the frying of the kachori. Fear not, I will share the tips and tricks that I learned over the course of several retries.</div><div><br /></div><div>To fry kachori, take sufficient oil in a kadhai or a deep pot. Don't skimp on the amount of oil being used.</div><div><br /></div><div>The temperature of the oil is very important. The oil should not be very hot not too cold. If the oil is very hot, the kachoris will puff up immediately, but they will become soft as soon as they are removed from the oil and cool a little. These will still taste very good, but will just not have the crispy shell that you may be expecting. If the oil is too cold, the kachori will absorb a lot of oil, will not puff up and will end up becoming hard rather than crispy. The perfect temperature to fry a kachori is medium to low. When a kachori is dropped in the oil, oil should bubble around it, but it should rise to the surface slowly. Always test the temperature of the oil with a small ball of dough - if it rises too fast, turn off the heat and allow the oil to cool, if it doesn't bubble, wait for a while. If the oil bubbles, but the dough ball doesn't rise to the surface, you are good to fry the kachori. Maintain the temperature of the oil throughout the cooking process.</div><div><br /></div><div>The kachoris will puff up slowly as they rise to the surface. If they don't all puff up, don't worry, they will still taste amazing. This could be because the dough has gotten a little dry. Keep the dough covered with a moist cloth throughout.</div><div><br /></div><div>Serve the kachoris warm-hot with sweet tamarind chutney and spicy mint chutney. However, I'd like to add that these kachoris taste delicious on their own too.</div>
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<div itemscope="" itemtype="http://schema.org/Recipe">
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<h3 id="recipe">
<span itemprop="name">Matar Kachori Recipe</span></h3>
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<a href="https://1.bp.blogspot.com/-AI5wreWkAJ8/X4waAD_bG3I/AAAAAAAAa8M/3MTDWwYCegcPIJnxa2r3cxD8_0UEP0D0wCLcBGAsYHQ/s1050/Matar_Kachori_3.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="matar kachori, green peas stuffed kachori" border="0" data-original-height="1050" data-original-width="700" height="300" src="https://1.bp.blogspot.com/-AI5wreWkAJ8/X4waAD_bG3I/AAAAAAAAa8M/3MTDWwYCegcPIJnxa2r3cxD8_0UEP0D0wCLcBGAsYHQ/w213-h320/Matar_Kachori_3.jpg" title="matar kachori" width="200" itemprop="image"/></a><span itemprop="description">Matar Kachori is a deep fried green peas stuffed savory snack. Matar Kachori is a popular North Indian tea time snack. Matar Kachori is vegan. </span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Snacks</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">North Indian</span><br />
<b>Prep Time:</b> <span content="PT1H" itemprop="prepTime">1 hour</span><br />
<b>Cook time:</b> <span content="PT45M" itemprop="cookTime">45 minutes</span><br />
<b>Total time:</b> <span content="PT1H45M" itemprop="totalTime">1 hour 45 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">12</span><br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person"><b>Author:</b> <span itemprop="name">Anupama</span><br /></div>
<div itemprop="video" itemscope="" itemtype="http://schema.org/VideoObject">
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<meta content="Matar Kachori Recipe" itemprop="name"/>
<meta content="Matar Kachori is a deep fried green peas stuffed savory snack. Matar Kachori is a popular North Indian tea time snack. Matar Kachori is vegan." itemprop="description"/>
<meta content="2020-10-20" itemprop="uploadDate"/>
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<br />
<h3>Ingredients:</h3><br />
<h4>For the dough</h4><br />
<span itemprop="recipeIngredient">2 cups Flour (Maida)</span><br />
<span itemprop="recipeIngredient">2 Tbsp Semolina (Fine Rava/Sooji)</span><br />
<span itemprop="recipeIngredient">6 Tbsp Oil</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br />
<span itemprop="recipeIngredient">Water as required</span><br /><br />
<h4>For the stuffing</h4><br />
<span itemprop="recipeIngredient">1 cup boiled Green Peas</span><br />
<span itemprop="recipeIngredient">1 Tbsp Oil</span><br />
<span itemprop="recipeIngredient">1 tsp Fennel Seeds (lightly crushed)</span><br />
<span itemprop="recipeIngredient">0.25 tsp Asafoetida (Hing)</span><br />
<span itemprop="recipeIngredient">1 tsp Ginger Green Chilli Paste</span><br />
<span itemprop="recipeIngredient">1 tsp Cumin Powder</span><br />
<span itemprop="recipeIngredient">1 tsp Coriander Powder</span><br />
<span itemprop="recipeIngredient">0.5 tsp Chaat Masala</span><br />
<span itemprop="recipeIngredient">0.5 tsp Amchur</span><br />
<span itemprop="recipeIngredient">0.25 tsp Turmeric Powder </span><br />
<span itemprop="recipeIngredient">0.5 tsp Red Chilli Powder</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br /><br />
<h4>Others</h4><br />
<span itemprop="recipeIngredient">Oil to fry</span><br />
<br />
<h3>
Method:</h3>
<br />
<span itemprop="recipeInstructions">1. To make the dough, take the flour in a large bowl and add in the semolina, salt and oil.</span><br />
<span itemprop="recipeInstructions">2. Mix in the oil until the flour has a sandy texture.</span><br />
<span itemprop="recipeInstructions">3. Add water little by little and knead into a smooth dough.</span><br />
<span itemprop="recipeInstructions">4. When the dough is smooth and soft, cover it with a moist cloth and allow it to rest for 30 mins to 1 hour.</span><br />
<span itemprop="recipeInstructions">5. While the dough rests, make the stuffing. To make the stuffing, coarsely mash the boiled green peas.</span><br />
<span itemprop="recipeInstructions">6. Heat oil in a pan and add in the crushed fennel seeds.</span><br />
<span itemprop="recipeInstructions">7. Add the asafoetida and the ginger-green chilli paste and saute until fragrant. For a Jain version, just add chilli paste.</span><br />
<span itemprop="recipeInstructions">8. Add in the mashed green peas and all the spice powders and salt and mix well. Keep aside until cooled.</span><br />
<span itemprop="recipeInstructions">9. After 1 hour, divide the rested dough into 10 or 12 equal pieces.</span><br />
<span itemprop="recipeInstructions">10. Flatten a dough ball with either your fingers or with a rolling pin to a small disk.</span><br />
<span itemprop="recipeInstructions">11. Spoon in the stuffing. Do not overstuff.</span><br />
<span itemprop="recipeInstructions">12. Seal the kachori and place it on a floured surface with the seam side up.</span><br />
<span itemprop="recipeInstructions">13. Roll out the kachori with either a rolling pin or the heel of your hand. </span><br />
<span itemprop="recipeInstructions">14. Heat oil for deep frying in a kadhai.</span><br />
<span itemprop="recipeInstructions">15. The oil should neither be too hot nor too cold. When you drop the kachori in, it should bubble but should slowly rise to the top. Refer to notes above for frying.</span><br />
<span itemprop="recipeInstructions">16. The kachori will puff as it rises to the top. </span><br />
<span itemprop="recipeInstructions">17. Fry until the kachoris are browned on both sides.</span><br />
<span itemprop="recipeInstructions">18. Serve the kachoris hot with sweet tamarind chutney and spicy mint chutney.</span><br />
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</div>Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com1tag:blogger.com,1999:blog-8071970554605175413.post-58906173550372210692020-10-06T17:00:00.004+05:302020-10-18T21:53:27.832+05:30Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe [Video]<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><div style="text-align: justify;"><span style="color: #e06666;"><b><br /></b></span></div><div style="text-align: justify;"><span style="color: #e06666;"><b>Easy Baked Chickpea Falafel Recipe. Falafels are usually deep fried patties made of chickpeas or other beans and are a popular snack in the region around Middle East. These vegan and gluten free falafels are made from chickpeas and are baked. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.</b></span></div>
<span style="color: #e06666;"><b><br />In a hurry? <a href="https://www.oneteaspoonoflife.com/2020/10/baked-falafels.html#video">Jump to Video</a> or <a href="https://www.oneteaspoonoflife.com/2020/10/baked-falafels.html#recipe">Jump to Recipe</a></b></span></div>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dJW4VKom-yM/X3l1Qn0ukQI/AAAAAAAAawc/aQxhy0a2-vcoPKhH-tnWHe51Hy-dR39VQCLcBGAsYHQ/s1050/Baked_Falafel_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="baked chickpea falafel wraps" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-dJW4VKom-yM/X3l1Qn0ukQI/AAAAAAAAawc/aQxhy0a2-vcoPKhH-tnWHe51Hy-dR39VQCLcBGAsYHQ/s16000/Baked_Falafel_2.jpg" title="baked falafels" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
<span style="text-align: justify;"><div dir="ltr" style="text-align: justify;" trbidi="on">We love falafels and hummus. If we could swim in a tub of hummus, we would. The silky-smooth, nutty savory goodness is meant for slathering and swimming in, it really is. Hummus is something I make quite often, it is so easy to make and tastes great with so many things. My favorite meal is really just taking some roti or chapati and slathering the hummus and adding a few julienned veggies like carrots, cucumber, tomato and colored peppers and rolling it up to make a delicious wrap. Lunch, done!!</div><div dir="ltr" style="text-align: justify;" trbidi="on">But the thing I love and don't make enough of is Falafels. These crispy balls/patties of chickpeas are so delicious, yet I've generally avoided making them because deep-frying is not something I like to do too often. But all that has changed since I started baking them.</div><div dir="ltr" style="text-align: justify;" trbidi="on"><br /></div><div dir="ltr" style="text-align: justify;" trbidi="on">Baked falafels are really easy to make, healthy and freeze well. These baked falafels are made from soaked dried chickpeas, giving them the perfect texture on the inside. The recipe was the batter is the same as the fried ones, just this is baked, so you are not losing out on taste or texture. </div><div dir="ltr" style="text-align: justify;" trbidi="on"><br /></div><div dir="ltr" style="text-align: justify;" trbidi="on">Making these falafels requires a little planning, just enough time to soak the dried chickpeas. They need a good 8-10 hours soak to become soft and achieve the right texture. If you have this planning done, then you really don't need to do much. The soaked chickpeas are drained, and blended with coriander leaves, onion, cumin, red chilli powder or paprika, salt and oil to get a stiff batter that can be shaped. The falafels are shaped into a patty as they bake better that way instead of a ball.</div><div dir="ltr" style="text-align: justify;" trbidi="on"><br /></div><div dir="ltr" style="text-align: justify;" trbidi="on">These baked falafels are the perfect addition to buddha bowls, curries, pita pockets and wraps.</div><div dir="ltr" style="text-align: justify;" trbidi="on"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OyCEViwpUak/X3l1Q1gubtI/AAAAAAAAawg/9rbx77H8zYwGux21sjW6id4hTHaw7Vp2gCLcBGAsYHQ/s1050/Baked_Falafel_3.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="baked chickpea falafel wraps" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-OyCEViwpUak/X3l1Q1gubtI/AAAAAAAAawg/9rbx77H8zYwGux21sjW6id4hTHaw7Vp2gCLcBGAsYHQ/s16000/Baked_Falafel_3.jpg" title="baked falafels" /></a></div><div dir="ltr" style="text-align: justify;" trbidi="on"></div><h3 style="text-align: justify;"><span style="color: #ea9999;"><br /></span></h3><h3 style="text-align: justify;"><span style="color: #ea9999;">How to freeze baked falafels?</span></h3><div dir="ltr" style="text-align: justify;" trbidi="on">Once the falafels are baked, allow them to cool completely. Once cooled, you can either place them in a ziploc bag in a layer and freeze them horizontally or place in a freezer friendly plastic box and freeze. These will easily stay good for 1-2 weeks. </div><div dir="ltr" style="text-align: justify;" trbidi="on"><br /></div><div dir="ltr" style="text-align: justify;" trbidi="on">To use frozen falafels, microwave on high until they are warm on the inside. I like to leave them out on the kitchen counter for 1-2 hours before I microwave. You can also pan fry them until they are warm on the inside.</div><div dir="ltr" style="text-align: justify;" trbidi="on"><br /></div><h3 style="text-align: justify;"><span style="color: #ea9999;">My Falafel Wrap</span></h3><div dir="ltr" style="text-align: justify;" trbidi="on"> The pictures I have posted is of the falafel wrap I built with the baked falafels. </div><div dir="ltr" style="text-align: justify;" trbidi="on"><br /></div><div dir="ltr" style="text-align: justify;" trbidi="on">The wrap has the following:</div><div dir="ltr" style="text-align: justify;" trbidi="on">- Homemade pita bread</div><div dir="ltr" style="text-align: justify;" trbidi="on">- Hummus</div><div dir="ltr" style="text-align: justify;" trbidi="on">- Pickled onions</div><div dir="ltr" style="text-align: justify;" trbidi="on">- Shredded red cabbage</div><div dir="ltr" style="text-align: justify;" trbidi="on">- Cherry tomatoes</div><div dir="ltr" style="text-align: justify;" trbidi="on">- Coriander leaves</div><div dir="ltr" style="text-align: justify;" trbidi="on">- Crumbled feta cheese</div><div dir="ltr" style="text-align: justify;" trbidi="on"><br /></div><div dir="ltr" style="text-align: justify;" trbidi="on">The options are limitless, you can add different sauces like tzatziki or tahini or even mayo. Pickled radish or carrots will taste great too. Roasted veggies is another way to go. Mint, parsley or your favorite herbs. Pita bread can be replaced with a regular wholewheat roti or even a leftover restaurant garlic naan. Cheese is optional, use your favorite vegan or non vegan soft cheese if you desire. </div><div dir="ltr" style="text-align: justify;" trbidi="on"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8e4g7FIJMVQ/X3l1Q43Hr7I/AAAAAAAAawk/a43Ya5KiJMgkwR9VimO7ntUab5zMyG1UQCLcBGAsYHQ/s1050/Baked_Falafel_4.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="baked chickpea falafel wraps" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-8e4g7FIJMVQ/X3l1Q43Hr7I/AAAAAAAAawk/a43Ya5KiJMgkwR9VimO7ntUab5zMyG1UQCLcBGAsYHQ/s16000/Baked_Falafel_4.jpg" title="baked falafels" /></a></div><div dir="ltr" style="text-align: justify;" trbidi="on"></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="text-align: justify;"><br /></span></div>If you made this recipe, let me know! Leave a comment here or on <b><a href="https://www.facebook.com/OneTeaspoonOfLife/" target="_blank">Facebook</a>, </b> tag your tweet with <a href="https://twitter.com/oneteaspoonlife" style="text-align: justify;" target="_blank">@oneteaspoonlife</a> on <b>Twitter</b> and don't forget to tag your photo <a href="https://www.instagram.com/oneteaspoonoflife/" style="text-align: justify;" target="_blank">@oneteaspoonoflife</a> on <b>Instagram</b>. You can also email me at <b>onetspoflife@gmail.com</b> I'd love to see what you are up to.</span><br />
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<h3 id="video">
<span style="text-align: justify;">Video Recipe</span></h3>
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="394" src="https://www.youtube.com/embed/jn4I7ffcMOM" width="700"></iframe></div>
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<div itemscope="" itemtype="http://schema.org/Recipe">
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<h3 id="recipe">
<span itemprop="name">Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe</span></h3>
<a href="https://1.bp.blogspot.com/-dJW4VKom-yM/X3l1Qn0ukQI/AAAAAAAAawc/aQxhy0a2-vcoPKhH-tnWHe51Hy-dR39VQCLcBGAsYHQ/s1050/Baked_Falafel_2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="baked chickpea falafel wraps" border="0" data-original-height="1050" data-original-width="700" height="300" src="https://1.bp.blogspot.com/-dJW4VKom-yM/X3l1Qn0ukQI/AAAAAAAAawc/aQxhy0a2-vcoPKhH-tnWHe51Hy-dR39VQCLcBGAsYHQ/w213-h320/Baked_Falafel_2.jpg" title="baked falafels" width="200" itemprop="image"/></a><span itemprop="description">Baked Falafels are baked patties made of chickpeas, coriander, spices and aromatics. Falafels are popular snack in the region around Middle East. These vegan and gluten free. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Appetizer</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">Middle Eastern</span><br />
<b>Prep Time:</b> <span content="PT8H" itemprop="prepTime">8 hours</span><br />
<b>Cook time:</b> <span content="PT30M" itemprop="cookTime">30 minutes</span><br />
<b>Total time:</b> <span content="PT8H30M" itemprop="totalTime">8 Hours 30 Minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">14-15 Falafels</span><br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person"><b>Author:</b> <span itemprop="name">Anupama</span><br /></div>
<div itemprop="video" itemscope="" itemtype="http://schema.org/VideoObject">
<meta content="https://i.ytimg.com/vi/jn4I7ffcMOM/hqdefault.jpg" itemprop="thumbnailUrl">
<meta content="https://www.youtube.com/embed/jn4I7ffcMOM" itemprop="embedURL">
<meta content="Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe" itemprop="name">
<meta content="Baked Falafels are baked patties made of chickpeas, coriander, spices and aromatics. Falafels are popular snack in the region around Middle East. These vegan and gluten free. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets." itemprop="description">
<meta content="2020-10-06" itemprop="uploadDate">
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<h3>Ingredients:</h3><br />
<span itemprop="recipeIngredient">1.5 cups dried Chickpeas (Kabuli Chana | Chhole)</span><br />
<span itemprop="recipeIngredient">1 large Onion</span><br />
<span itemprop="recipeIngredient">5-6 Garlic cloves</span><br />
<span itemprop="recipeIngredient">1 cup Coriander leaves</span><br />
<span itemprop="recipeIngredient">1 Tbsp Cumin Powder</span><br />
<span itemprop="recipeIngredient">1 Tbsp Coriander Powder</span><br />
<span itemprop="recipeIngredient">1 tsp Red Chilli Powder</span><br />
<span itemprop="recipeIngredient">0.25 tsp Baking Soda</span><br />
<span itemprop="recipeIngredient">6 Tbsp Olive Oil</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br />
<br />
<h3>
Method:</h3>
<br />
<span itemprop="recipeInstructions">1. Soak the dried chickpeas in water for 8 hours or overnight.</span><br />
<span itemprop="recipeInstructions">2. In the morning, drain the water completely and add to a blender.</span><br />
<span itemprop="recipeInstructions">3. Add chopped onions, garlic, coriander leaves, baking soda, cumin powder, coriander powder, red chilli powder, salt and 2-3 Tbsp olive oil. Blend to a coarse batter, you should be able to shape the falafels.</span><br />
<span itemprop="recipeInstructions">4. If the batter feels wet, add in 1-2 Tbsp Corn starch or corn flour to help it bind.</span><br />
<span itemprop="recipeInstructions">5. Shape the falafels and place in a single layer on a greased baking sheet.</span><br />
<span itemprop="recipeInstructions">6. Bake for 25-30 minutes at 180 degree celsius or until done.</span><br />
<span itemprop="recipeInstructions">7. Serve hot with hummus or use in buddha bowl, wrap or pita pocket.</span><br />
<span itemprop="recipeInstructions">8. Look at notes above if you are planning to freeze the falafels.</span><br />
</div>
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</div>Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-37949102164450600272020-07-23T17:13:00.000+05:302020-07-23T17:13:41.443+05:30Batata Vada Recipe | Alugadde Bonda Recipe [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Batata Vada Recipe with step by step video instructions. Batata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.</b></span></div>
<span style="color: #e06666;"><b><br />In a hurry? <a href="https://www.oneteaspoonoflife.com/2020/07/batata-vada-alugadde-bonda.html#video">Jump to Video</a> or <a href="https://www.oneteaspoonoflife.com/2020/07/batata-vada-alugadde-bonda.html#recipe">Jump to Recipe</a></b></span></div>
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I had batata vada almost every day for a long time until the pandemic hit. Literally every day!!<br />
<br />
It was my usual evening snack. I had a routine - get down from my cab, buy a mix of pakodas/bondas (usually, batata vada, <a href="https://www.oneteaspoonoflife.com/2020/03/masala-vada.html" target="_blank"><b>masala vada</b></a> and may be a mirchi vada) and enjoy those with tea while watching something on YouTube. It was my "me" time. Those 15-20 minutes were what relaxed me enough to take on the evening.<br />
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Now with no access to the bonda cart and the cravings rising, I had to make them at home. And boy, am I glad to be reunited with one of my favorites. And the day I made these, it rained, it poured.<br />
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<b><span style="color: #e06666;">Happy Days!!</span></b><br />
<br />
I mean everyone knows, when it rains, you are obligated to have something fried along with your hot cuppa caffeine. And this time, we enjoyed it with these delicious batata vadas.<br />
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<br />
<h3>
<span style="color: #e06666;">The details...</span></h3>
<br />
Batata Vada, is thought to have originated in the state of Maharashtra, but is now equally popular all over the country. The Batata Vada forms the "Vada" of Mumbai's favorite street snack - the Vada Pav. If you'd like to make amazingly pillowy soft pav, you can follow our recipe for <a href="https://www.oneteaspoonoflife.com/2020/07/pav-recipe-goan-pao-recipe.html" target="_blank"><b>pav here.</b></a><br />
<br />
The good thing about batata vada is that you can prep it in advance, so much in advance. And even on the day you are making it, it is very less effort. There are essentially just 5 steps<br />
<br />
<ul>
<li>Boil potatoes</li>
<li>Make the stuffing</li>
<li>Make the batter</li>
<li>Dip the stuffing in the batter</li>
<li>Deep fry</li>
</ul>
<div>
You can make the stuffing and store it in the fridge until you are ready to fry. The batter is a simple matter of mixing besan (gram flour / chickpea flour) with a handful of readily available pantry spices like turmeric powder and red chilli powder and salt. A pinch of baking soda makes the coating thick. If you are not fond of the thick coating, don't add the baking soda and make the batter a little thin. </div>
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And don't worry if you mess up the batter, it is SO easy to fix it. If the batter is too thick - add a little water to thin it down. If you added too much water in the batter, add in more flour and adjust the spices as required. If you made too much batter, you can either dip other vegetables and fry to make mixed <b><a href="https://www.oneteaspoonoflife.com/2016/07/maggi-pakoda-instant-noodle-fritters.html" target="_blank">pakodas</a> </b>or you can also use it to make <a href="https://www.oneteaspoonoflife.com/2019/07/vegan-omelette.html" target="_blank"><b>Vegan Omelet</b></a>, or <b><a href="https://www.oneteaspoonoflife.com/2012/05/tomato-omelet-or-cheela.html" target="_blank">Tomato Omelet</a>.</b></div>
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Deep fry in hot oil so that the vadas soak up less oil.<br />
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Always serve the vadas hot. Always!!</div>
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<h3 id="video">
<span style="text-align: justify;">Video Recipe</span></h3>
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="394" src="https://www.youtube.com/embed/Z672Hgq4TDw" width="700"></iframe></div>
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<div itemscope="" itemtype="http://schema.org/Recipe">
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<h3 id="recipe">
<span itemprop="name">Batata Vada Recipe | Alugadde Bonda Recipe</span></h3>
<br />
<a href="https://1.bp.blogspot.com/-XhnGjf3yLek/XxSMWE4AoxI/AAAAAAAAZaM/k4aoHO1CEi8Up5FBZZjqI1cCqMUpBoMngCLcBGAsYHQ/s1600/Batata_Vada_7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="batata vada recipe, alugadde bonda recipe, aloo chop recipe" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-XhnGjf3yLek/XxSMWE4AoxI/AAAAAAAAZaM/k4aoHO1CEi8Up5FBZZjqI1cCqMUpBoMngCLcBGAsYHQ/s320/Batata_Vada_7.jpg" title="batata vada" width="200" /></a><span itemprop="description">Batata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.</span><br />
<br />
<b>Recipe Type:</b> <span itemprop="recipeCategory">Snacks</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">Indian</span><br />
<b>Prep Time:</b> <span content="PT15M" itemprop="prepTime">15 minutes</span><br />
<b>Cook time:</b> <span content="PT20M" itemprop="cookTime">20 minutes</span><br />
<b>Total time:</b> <span content="PT35M" itemprop="totalTime">35 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">12 to 14</span><br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person">
<b>Author:</b> <span itemprop="name">Anupama</span></div>
<div itemprop="video" itemscope="" itemtype="http://schema.org/VideoObject">
<link content="https://i.ytimg.com/vi/Z672Hgq4TDw/hqdefault.jpg" itemprop="thumbnailUrl"></link>
<link content="https://www.youtube.com/embed/Z672Hgq4TDw" itemprop="embedURL"></link>
<link content="Batata Vada Recipe | Alugadde Bonda Recipe" itemprop="name"></link>
<link content="Batata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free." itemprop="description"></link>
<link content="2020-07-23" itemprop="uploadDate"></link>
<link content="https://youtu.be/Z672Hgq4TDw" itemprop="contentURL"></link>
</div>
<br />
<br />
<h3>
Ingredients:</h3>
<br />
<br />
<h4>
For the potato stuffing:</h4>
<br />
<span itemprop="recipeIngredient">8-10 boiled Potatoes (750 gms)</span><br />
<span itemprop="recipeIngredient">2-3 Tbsp Oil</span><br />
<span itemprop="recipeIngredient">1 tsp Mustard Seeds</span><br />
<span itemprop="recipeIngredient">2 Green chillies, finely chopped</span><br />
<span itemprop="recipeIngredient">1 Tbsp crushed Ginger Garlic or Ginger Garlic Paste</span><br />
<span itemprop="recipeIngredient">1 tsp Turmeric Powder</span><br />
<span itemprop="recipeIngredient">2 Tbsp chopped Coriander leaves</span><br />
<span itemprop="recipeIngredient">0.25 tsp Asafoetida or Hing (Optional)</span><br />
<span itemprop="recipeIngredient">Curry leaves</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br />
<br />
<h4>
For the besan batter for coating:</h4>
<br />
<span itemprop="recipeIngredient">1 cup Besan (Chickpea flour)</span><br />
<span itemprop="recipeIngredient">1 tsp Turmeric Powder</span><br />
<span itemprop="recipeIngredient">1 tsp Red Chilli Powder</span><br />
<span itemprop="recipeIngredient">0.25 tsp Baking Soda</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br />
<span itemprop="recipeIngredient">0.5 to 0.75 cups of Water</span><br />
<br />
<h3>
Method:</h3>
<br />
<span itemprop="recipeInstructions">1. To make the besan batter for coating, add all the ingredients except water to a large bowl. Slowly add the water while whisking with a fork or a whisk until smooth. The amount of water you add determines the thickness of the coating, so for a thick coating, add less water. For a thinner coating add more water. </span><br />
<span itemprop="recipeInstructions">2. To make the stuffing, peel the boiled potatoes and roughly mash them. There should still be chunks in it. Don't mash it until smooth.</span><br />
<span itemprop="recipeInstructions">3. Heat oil in a kadhai and add the mustard seeds.</span><br />
<span itemprop="recipeInstructions">4. Once they splutter, add the hing (if using) and the curry leaves.</span><br />
<span itemprop="recipeInstructions">5. Then add the crushed ginger garlic or ginger-garlic paste and green chillies. Saute until fragrant.</span><br />
<span itemprop="recipeInstructions">6. Add the turmeric powder (haldi) and mix well. </span><br />
<span itemprop="recipeInstructions">7. Add the mashed potatoes and salt and mix well until the potatoes are coated with the turmeric powder.</span><br />
<span itemprop="recipeInstructions">9. Turn off the heat and add chopped coriander leaves. Mix well and remove to a large bowl. Set aside until it is cool enough to handle.</span><br />
<span itemprop="recipeInstructions">10. Once the stuffing is cool, make balls out of it. The size can vary from that of lime to a tomato. </span><br />
<span itemprop="recipeInstructions">11. Heat oil for deep frying in a kadhai or deep pan.</span><br />
<span itemprop="recipeInstructions">12. To check if the oil is hot, add a small piece of potato to it, if it rises immediately, the oil is hot.</span><br />
<span itemprop="recipeInstructions">13. Dip the stuffing potato ball into the besan batter and add to the oil carefully. Do not crowd the kadhai. </span><br />
<span itemprop="recipeInstructions">14. Once the lower side is cooked and set, gently flip the vadas in the oil.</span><br />
<span itemprop="recipeInstructions">15. Fry until the vada is completely cooked. Stir the vadas occasionally to cook them evenly.</span><br />
<span itemprop="recipeInstructions">16. Once golden brown, remove the vadas to an absorbant paper.</span><br />
<span itemprop="recipeInstructions">17. Serve the batata vadas while hot with ketchup or chutney.</span></div>
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Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-19383858170351176042020-07-04T18:58:00.002+05:302020-07-04T19:19:22.251+05:30Pav Recipe | Goan Pao Recipe and an Ode to the humble Pao [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Pav or Pao Recipe with step by step video instructions. </b></span><span style="color: #e06666;"><b>Pav or Pao are leavened bread rolls from India. Pao is a soft, fluffy and chewy white bread roll. Pao is usually served with a bhaji or curry on the side. This recipe of pav is vegan.</b></span></div>
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<a href="https://1.bp.blogspot.com/-FiZ1KX3l2fU/XwB-9zRMt6I/AAAAAAAAY_Y/fsfjdRzMXi0caUV786wjk2HxDo0eAZLugCLcBGAsYHQ/s1600/Pav_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="goan pao, vegan pav, ladi pav" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-FiZ1KX3l2fU/XwB-9zRMt6I/AAAAAAAAY_Y/fsfjdRzMXi0caUV786wjk2HxDo0eAZLugCLcBGAsYHQ/s1600/Pav_2.jpg" title="Pav | Goan Pao" /></a></div>
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Pav or Pao.. to the tiny state on the Konkan coast where I am from, it is not just bread, it is almost a way of life.<br />
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Every time I post a photo of Pao on <a href="https://www.instagram.com/oneteaspoonoflife/" target="_blank"><b><span style="color: #e06666;">Instagram</span></b></a>, I always write about how special the Goan Pao is. It is a sentiment that my fellow Goans agree to.<br />
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The Portuguese brought the leavened bread, the Pao to Goa. During the Portuguese rule, the pao was leavened using toddy, the local coconut alcohol. But since independence, the toddy has been replaced with yeast which is now easily available all across the country.<br />
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When you are in Goa, you are bound to see the Poder, the guy who delivers the pao to your door step. He is usually riding the cycle with a blue tarpaulin covered cane basket behind him on the cycle and honking away to let the people know that he is present. Just holler at him to stop him and buy your fresh from the bakery pao.<br />
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<a href="https://1.bp.blogspot.com/-YhLL196Hiu4/XwB-956kSNI/AAAAAAAAY_Q/2_w8SAozagUx_fAMcycsTbr0_BQuD8xkQCLcBGAsYHQ/s1600/Pav_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="goan pao, vegan pav, ladi pav" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-YhLL196Hiu4/XwB-956kSNI/AAAAAAAAY_Q/2_w8SAozagUx_fAMcycsTbr0_BQuD8xkQCLcBGAsYHQ/s1600/Pav_3.jpg" title="Pav | Goan Pao" /></a></div>
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My earliest memory is my grandma giving me Rs.0.5, yes, 50 paise, and sending me off to buy pao at 4pm, when the poder made his second round of the day. Today the humble pao costa a little more, but is still subsidized by the government so that it is affordable to all.<br />
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The Goan pao is like no other and although I attempt to recreate it in my kitchen with this recipe, I will never accept it can reach the texture of the Goan pao. The Goan pao has the chewiest and lightest crumb that can soak up any curry and still hold its shape. The crust can be soft or "kadak", buy the variety you like, it is always a nice even brown with so much texture. The pav is so aptly salted that it can still be enjoyed just plain and it won't taste bland and use it to mop up a curry, it won't taste too salty. Perfect, just like Goldilocks liked it. And yes, it isn't even a tad bit sweet and the crust doesn't crumble, like it does for store bough pao in Bangalore.<br />
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I have spent several years trying to find the perfect pao in Bangalore and almost given up. There are a few ones that come close to the Goan pao, but aren't always available. So in the meantime I have been attempting to make it at home. And after several several tries, I can say that this Pao recipe satisfies me.<br />
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The pao is soft and has a decent crumb that does not rip apart and crumble when dipped into a gravy. The crust is nice and soft with a gentle resistance of the gluten. It isn't always an even texture, but I attribute it to my shaping skills. While I attempt to keep most of my recipes vegan friendly, this is one place where I tend to replace the sugar with honey just because it gives me an amazing rise and color. The recipe below calls for sugar, but feel free to replace it with honey, maple syrup or any other sweetner. The addition of steam helps the pao rise and also gives it better texture as in the case of a sourdough or other artisanal breads.<br />
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<a href="https://1.bp.blogspot.com/-5FDOgASAJHQ/XwB-90R-WDI/AAAAAAAAY_U/oAv8rPy1C18wIP4Gf1eeft7ObPa0d-dnQCLcBGAsYHQ/s1600/Pav_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="goan pao, vegan pav, ladi pav" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-5FDOgASAJHQ/XwB-90R-WDI/AAAAAAAAY_U/oAv8rPy1C18wIP4Gf1eeft7ObPa0d-dnQCLcBGAsYHQ/s1600/Pav_4.jpg" title="Pav | Goan Pao" /></a></div>
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<h3 id="video">
<span style="text-align: justify;">Video Recipe</span></h3>
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="394" src="https://www.youtube.com/embed/menz5dlFYag" width="700"></iframe></div>
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<div itemscope="" itemtype="http://schema.org/Recipe">
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<h3 id="recipe">
<span itemprop="name">Pav Recipe | Goan Pao Recipe</span></h3>
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<a href="https://1.bp.blogspot.com/-5FDOgASAJHQ/XwB-90R-WDI/AAAAAAAAY_U/oAv8rPy1C18wIP4Gf1eeft7ObPa0d-dnQCLcBGAsYHQ/s1600/Pav_4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="goan pao, vegan pav, ladi pav" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-5FDOgASAJHQ/XwB-90R-WDI/AAAAAAAAY_U/oAv8rPy1C18wIP4Gf1eeft7ObPa0d-dnQCLcBGAsYHQ/s320/Pav_4.jpg" title="Pav | Goan Pao" width="200" /></a><span itemprop="description">Pav or Pao are leavened bread rolls from India. Pao is a soft, fluffy and chewy white bread roll. Pao is usually served with a bhaji or curry on the side. This recipe of pav is vegan.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Bread</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">Goan / Indian</span><br />
<b>Prep Time:</b> <span content="PT2.5M" itemprop="prepTime">2.5 minutes</span><br />
<b>Cook time:</b> <span content="PT20M" itemprop="cookTime">20 minutes</span><br />
<b>Total time:</b> <span content="PT3M" itemprop="totalTime">3 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">Makes 9 small pavs</span><br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person">
<b>Author:</b> <span itemprop="name">Anupama</span></div>
<div itemprop="video" itemscope="" itemtype="http://schema.org/VideoObject">
<link content="https://i.ytimg.com/vi/menz5dlFYag/hqdefault.jpg" itemprop="thumbnailUrl"></link>
<link content="https://www.youtube.com/embed/menz5dlFYag" itemprop="embedURL"></link>
<link content="Pav Recipe | Goan Pao Recipe" itemprop="name"></link>
<link content="Pav or Pao are leavened bread rolls from India. Pao is a soft, fluffy and chewy white bread roll. Pao is usually served with a bhaji or curry on the side. This recipe of pav is vegan." itemprop="description"></link>
<link content="2020-07-04" itemprop="uploadDate"></link>
<link content="https://youtu.be/menz5dlFYag" itemprop="contentURL"></link>
</div>
<h3>
Ingredients:</h3>
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<span itemprop="recipeIngredient">3 cups all-purpose flour or maida</span><br />
<span itemprop="recipeIngredient">3 tsp instant yeast or 2 tsp active dry yeast</span><br />
<span itemprop="recipeIngredient">1 Tbsp Honey or Sugar</span><br />
<span itemprop="recipeIngredient">2 Tbsp Oil </span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br />
<span itemprop="recipeIngredient">Water as required</span><br />
<span itemprop="recipeIngredient">Oil for greasing</span><br />
<span itemprop="recipeIngredient">Flour for dusting</span><br />
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<h3>
Method:</h3>
<br />
<span itemprop="recipeInstructions">1. Add the sugar or honey to 0.5 cups of warm water and mix well. </span><br />
<span itemprop="recipeInstructions">2. Add in the yeast and mix well. If using active dry yeast, allow it to sit for 5-10 minutes until the yeast blooms. </span><br />
<span itemprop="recipeInstructions">3. Pour the yeast to a large bowl and add in the 2 Tbsp of oil and salt.</span><br />
<span itemprop="recipeInstructions">4. Add the flour and knead to a smooth dough. Use water as required while kneading.</span><br />
<span itemprop="recipeInstructions">5. Once you have a smooth dough, rub some oil on it to prevent it from drying and cover and keep the dough in a warm place for 1 hour or until it doubles.</span><br />
<span itemprop="recipeInstructions">6. Once the dough has doubled, punch it down and move it to a floured surface.</span><br />
<span itemprop="recipeInstructions">7. Gently knead the dough again and form a log.</span><br />
<span itemprop="recipeInstructions">8. Divide it into equal pieces. I divided into 9 pieces because I was using an 8 inch square pan.</span><br />
<span itemprop="recipeInstructions">9. Take each piece of dough and roll it into a ball. Fold the sides in and place it on a greased baking pan.</span><br />
<span itemprop="recipeInstructions">10. Keep 1-2 cm gap between the dough balls. The dough will rise and the pav rolls are meant to stick together on the sides to give you the classic shape and feel of pav.</span><br />
<span itemprop="recipeInstructions">11. Cover loosely with a cloth and allow the pav to rise for a second time in a warm place. The second rise may be shorter than the first as the yeast is already activated.</span><br />
<span itemprop="recipeInstructions">12. Preheat the oven to 220 degree Celsius and boil water in a kettle until it reaches a rolling boil.</span><br />
<span itemprop="recipeInstructions">13. Place the pav in the oven and in a tray below the pav add the boiled water to create steam in the oven.</span><br />
<span itemprop="recipeInstructions">14. Bake for 20 minutes or until the pav bread is cooked. Timing may vary according to the oven.</span><br />
<span itemprop="recipeInstructions">15. Remove from the pan and cool on a wire rack.</span><br />
<span itemprop="recipeInstructions">16. Allow to cool before serving.</span></div>
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<h3 style="text-align: left;">
Notes:</h3>
<div>
<ol style="text-align: left;">
<li>Using honey instead of sugar gave me a better rise and color. Feel free to substitute the sweetner to your liking. Don't eliminate the sweetner, it is required for the color and rise.</li>
<li>You can brush the top of the pav with milk before baking, it helps in getting a browner color on the top.</li>
<li>You can replace water with milk in the recipe, it will give you softer and less chewy pav.</li>
<li>Steam helps the pav get a better rise and texture. You can skip this, although it is recommended.</li>
</ol>
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<a href="https://1.bp.blogspot.com/-GUtTXZv6Skc/XwCBPAQFMrI/AAAAAAAAY_s/3vhPBTwe-sEygvpUy0Yo1PCWwN7KjhTLgCLcBGAsYHQ/s1600/Pav%2B_%2BPao%2BBread%2BRecipe.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="700" lt="goan pao, vegan pav, ladi pav" src="https://1.bp.blogspot.com/-GUtTXZv6Skc/XwCBPAQFMrI/AAAAAAAAY_s/3vhPBTwe-sEygvpUy0Yo1PCWwN7KjhTLgCLcBGAsYHQ/s1600/Pav%2B_%2BPao%2BBread%2BRecipe.png" title="Pav or Pao" /></a></div>
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Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com4tag:blogger.com,1999:blog-8071970554605175413.post-11705363318141884772020-06-30T17:00:00.000+05:302020-06-30T17:00:02.747+05:30Batata Kaap (Kapa) Recipe | Vangi Kaap Recipe | Potato and Brijal Rava Fry | Batatyache Fodi Recipe [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Batata Kaap Recipe with step by step video instructions. Batata Kaap or Vangi Kaap are pan fried slices of potato and eggplant (brinjal) that are served as an accompaniment in a Goan vegetarian meal. This Potato Semolina Fry is vegan and suits a plant based diet. Gluten free and Jain diet option available.</b></span></div>
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<span style="color: #e06666;"><b><b>In a hurry? <a href="https://www.oneteaspoonoflife.com/2020/06/batata-vangi-kaap-kapa-fodi.html#video">Jump to Video</a> or <a href="https://www.oneteaspoonoflife.com/2020/06/batata-vangi-kaap-kapa-fodi.html#recipe">Jump to Recipe</a></b></b></span></div>
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<a href="https://1.bp.blogspot.com/-0tPS26TahNU/XvoX-tsfSPI/AAAAAAAAYoc/j8hb-rbgLZwTeOF1BO1s8SCVASMIWWoHQCLcBGAsYHQ/s1600/Potato_Kaap_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podi" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-0tPS26TahNU/XvoX-tsfSPI/AAAAAAAAYoc/j8hb-rbgLZwTeOF1BO1s8SCVASMIWWoHQCLcBGAsYHQ/s1600/Potato_Kaap_2.jpg" title="batata kaap" /></a></div>
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Do you have that one dish, that really simple dish, that you love above all other dishes? That you could alone wipe out an entire plate of, or two? These potato kaap are just that for me. And I'm not partial, I can kinda do that with the brinjal kaap and so many other kaap.</div>
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These are my feel good fries. I mean they aren't the healthiest fries out there in the fry world, but they are pan fried and that has to make them at least slightly more healthy, don't you agree?</div>
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<span style="color: #e06666;">What are Potato Kaap / Kapa / Fodi / Podi ....</span></h3>
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These are really, just delicious bits of heaven. Okay, literally they are just slices of potato and brinjal or eggplant that are tossed in salt, turmeric powder and red chilli powder, dipped in fine semolina or cream of wheat and then pan fried with sufficient oil. These fries are cooked on low to medium heat until the potato or brinjal are soft on the inside aka cooked and the semolina on the outside is crisp (not burnt).</div>
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Batata Kaap are a common side to a rice meal in Goa and Maharashtra and in some places along coastal Karnataka. In some regions, they replace the semolina with rice flour, but in Goa, it is mostly rava or semolina. Both versions taste equally good. So if you are looking for a gluten free option, use the rice flour.</div>
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Batata or Vangi Kaap are a replacement to fish fry in most Goan households on days when non vegetarian food is avoided, like Mondays. </div>
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<a href="https://1.bp.blogspot.com/-71ngcs_U-bI/XvoX-j1i_kI/AAAAAAAAYog/uQQ2vKxTReo9pKhxUJaATUfsh8LonhM2gCLcBGAsYHQ/s1600/Potato_Kaap_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podi" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-71ngcs_U-bI/XvoX-j1i_kI/AAAAAAAAYog/uQQ2vKxTReo9pKhxUJaATUfsh8LonhM2gCLcBGAsYHQ/s1600/Potato_Kaap_1.jpg" title="batata kaap" /></a></div>
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<span style="color: #e06666;">Vegetables you can use</span></h3>
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Generally, high starch veggies work best for kaap. Some of the commonly used vegetables for it:</div>
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<li style="text-align: justify;">Potato</li>
<li style="text-align: justify;">Brinjal or Eggplant</li>
<li style="text-align: justify;">Sweet Potato</li>
<li style="text-align: justify;">Breadfruit</li>
<li style="text-align: justify;">Raw Banana</li>
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And then there are the uncommon ones like</div>
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<li style="text-align: justify;">Okra</li>
<li style="text-align: justify;">Yam (Requires prior parboiling)</li>
<li style="text-align: justify;">Ridge gourd</li>
<li style="text-align: justify;">Cauliflower</li>
<li style="text-align: justify;">Bitter gourd</li>
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<span style="color: #e06666;">Blah blah blah and details....</span></h3>
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So... there was a reason I didn't post this earlier, because I thought it was too simple for the blog. I mean there is really no recipe as such, more of guidelines. But then I made this for friends at some time and they kept asking me for the recipe. They would call me up each time they planned to make it and I would be dictating the 3-4 steps to them. I also had the same experience with a few colleagues several years ago. They tried it from my lunch box at work and couldn't get enough of it. So after years of doubting myself, I decided to go ahead and post the recipe, even if it got the least number of views. Just cause I love eating these and I can assure you, once you have eaten one, you really cannot stop eating them. It's almost the Lays ad.</div>
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To make these golden beauties, you need nice firm veggies. And you don't have to make a mixed vegetable one, you can make with just one veggie or go wild with the above list and make a mixed plate. Each vegetable is treated differently, be aware. </div>
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You can choose to peel the potatoes or not. I personally love potatoes with their skin and hence decided to keep them on. Slice the potatoes and brinjals into round slices. They shouldn't be very thin. I like to keep the thickness around 3 to 5 millimeters (mm). I recommend using at least 1 medium potato per person. </div>
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One more tip is regarding the oil. Don't skimp on it. Eat fewer if you want, but use enough oil to cook them. They mostly require 1-1.5 tsp per slice. </div>
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Like all fries, they lose their crispness if stored for too long, hence, I recommend making them fresh. However, you can slice in advance and leave the potato and brinjal soaked in room temperature water until you are ready to cook them.</div>
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Serve Batata Kaap / Vangi Kaap as an appetizer or as a side with rice and solkadi or dal.<br />
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<a href="https://1.bp.blogspot.com/-y2UdQUEkrok/XvoX-UephWI/AAAAAAAAYoY/cchh5k3cb44RsAxLyN29AIGV4jDGgVEZwCLcBGAsYHQ/s1600/Potato_Kaap_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podi" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-y2UdQUEkrok/XvoX-UephWI/AAAAAAAAYoY/cchh5k3cb44RsAxLyN29AIGV4jDGgVEZwCLcBGAsYHQ/s1600/Potato_Kaap_3.jpg" title="batata kaap" /></a></div>
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<span style="text-align: justify;">Video Recipe</span></h3>
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<span itemprop="name">Batata Kaap (Kapa) Recipe | Vangi Kaap Recipe | Potato and Brijal Rava Fry | Batatyache Fodi Recipe</span></h3>
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<a href="https://1.bp.blogspot.com/-0tPS26TahNU/XvoX-tsfSPI/AAAAAAAAYoc/j8hb-rbgLZwTeOF1BO1s8SCVASMIWWoHQCLcBGAsYHQ/s1600/Potato_Kaap_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podi" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-0tPS26TahNU/XvoX-tsfSPI/AAAAAAAAYoc/j8hb-rbgLZwTeOF1BO1s8SCVASMIWWoHQCLcBGAsYHQ/s320/Potato_Kaap_2.jpg" title="batata kaap" width="200" /></a><span itemprop="description">Batata Kaap or Vangi Kaap are pan fried slices of potato and eggplant (brinjal) that are served as an accompaniment in a Goan vegetarian meal. Potato or eggplant are sliced and then spiced with salt, turmeric powder (haldi) and red chilli powder, coated in fine rava (chiroti rava) or cream of wheat or fine semolina and then pan fried on a tava.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Side</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">Goan</span><br />
<b>Prep Time:</b> <span content="PT10M" itemprop="prepTime">10 minutes</span><br />
<b>Cook time:</b> <span content="PT20M" itemprop="cookTime">20 minutes</span><br />
<b>Total time:</b> <span content="PT30M" itemprop="totalTime">30 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">Serves 2</span><br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person">
<b>Author:</b> <span itemprop="name">Anupama</span></div>
<div itemprop="video" itemscope="" itemtype="http://schema.org/VideoObject">
<link content="https://i.ytimg.com/vi/Wxf1zKHJq0Q/hqdefault.jpg" itemprop="thumbnailUrl"></link>
<link content="https://www.youtube.com/embed/Wxf1zKHJq0Q" itemprop="embedURL"></link>
<link content="Batata Kaap (Kapa) Recipe | Vangi Kaap Recipe | Potato and Brijal Rava Fry | Batatyache Fodi Recipe" itemprop="name"></link>
<link content="Batata Kaap or Vangi Kaap are pan fried slices of potato and eggplant (brinjal) that are served as an accompaniment in a Goan vegetarian meal. Potato or eggplant are sliced and then spiced with salt, turmeric powder (haldi) and red chilli powder, coated in fine rava (chiroti rava) or cream of wheat or fine semolina and then pan fried on a tava." itemprop="description"></link>
<link content="2020-06-30" itemprop="uploadDate"></link>
<link content="https://youtu.be/Wxf1zKHJq0Q" itemprop="contentURL"></link>
</div>
<h3>
Ingredients:</h3>
<br />
<span itemprop="recipeIngredient">1 medium Potato</span><br />
<span itemprop="recipeIngredient">1 medium Brinjal (eggplant)</span><br />
<span itemprop="recipeIngredient">3 Tbsp fine Semolina (chiroti rava)</span><br />
<span itemprop="recipeIngredient">0.5 tsp Turmeric Powder (Haldi)</span><br />
<span itemprop="recipeIngredient">1 tsp Red Chilli Powder</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br />
<span itemprop="recipeIngredient">Oil to fry</span><br />
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<h3>
Method:</h3>
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<span itemprop="recipeInstructions">1. Wash the potato and brinja thoroughly.</span><br />
<span itemprop="recipeInstructions">2. Peel the potato if desired. Else the skin can be left on.</span><br />
<span itemprop="recipeInstructions">3. Slice the potato and brinjal to slices of 3 to 5 mm thickness.</span><br />
<span itemprop="recipeInstructions">4. Add salt, turmeric powder and red chilli powder and mix well until all slices are coated.</span><br />
<span itemprop="recipeInstructions">5. Take the semolina in a plate. </span><br />
<span itemprop="recipeInstructions">6. Dip the slices into the semolina until both sides are coated with a thin layer of semolina.</span><br />
<span itemprop="recipeInstructions">7. Heat a tava and grease it.</span><br />
<span itemprop="recipeInstructions">8. Place the slices in one layer on the tava and spoon a little oil on each slice.</span><br />
<span itemprop="recipeInstructions">9. Once one side is cooked, flip the slice and spoon some more oil on it.</span><br />
<span itemprop="recipeInstructions">10. Cook until the vegetable is soft and the semolina is crispy.</span><br />
<span itemprop="recipeInstructions">11. Serve immediately as a accompaniment with Dal Rice or Solkadi Rice.</span><br />
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Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-88057447484280887372020-06-24T17:00:00.000+05:302020-06-24T17:00:00.177+05:30Kadhai Mushroom Recipe [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Kadhai Mushroom Recipe with step by step video instructions. Kadhai Mushroom is a spicy vegan curry made with mushrooms, capsicum and onions in a tomato based gravy. Kadhai Mushroom can be made either into a dry/semi-dry curry or into a curry with gravy. Kadhai Mushroom is vegan, gluten free and fits a plant based diet.</b></span></div>
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I love Mushrooms. It is the meat for vegetarians with loads of umami in it. There is seriously no other veggie that provides that elusive 5th taste that our beloved MasterChef Australia judges talk about.<br />
Btw, are you watching the 12th season? The back to win series with the new jury? I'm completely hooked on.<br />
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<h3>
<span style="color: #e06666;">What is Kadhai Mushroom?</span></h3>
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Kadhai is literal terms is an Indian wok or the little vessel you see in my photos. That is a kadhai. So Kadhai Mushroom just translates literally to mushroom cooked in a wok. But as a dish, it is so much more than just that.<br />
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Kadhai Mushroom is a spicy melee of mushrooms, capsicum and onions simmered in a freshly ground masala that is so fragrant and a bit of tomato puree for that tartness and body for the curry.<br />
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This is probably one of the only curries where I don't substitute the masala with my Garam Masala. It just doesn't taste the same. The fresh masala adds so much flavor that it is almost a sin to substitute it with any store bough mixed spice powder. So I highly recommend making your own spice blend, just for this, and maybe then using it for myriad other curries. </div>
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Kadhai Mushroom can either be a dry or a semi dry curry or it can be a curry with gravy. Every restaurant serves it differently and so can you.<br />
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<span style="color: #e06666;">The details...</span></h3>
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Kadhai Mushroom is probably one of the easiest curries to make. To make Kadhai Mushroom, toast the whole spices - coriander seeds, cumin seeds, green cardamom, black cardamom, bay leaf, cloves and pepper. Toasting on low heat makes the spices release their oils and makes them more fragrant. Toast the dry red chillies, if using. This can be substituted with red chilli powder or with paprika without affecting the flavor and there is no need to toast it either. Once everything has cooled, make a quick powder.<br />
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Next, saute the mushrooms and keep them aside until later. If you don't have the time to do this, just toss them into the curry later and allow them to cook in the masala.<br />
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The onions and capsicum are cut into large chunks. This is meant to be a chunky curry. They are sauteed along with ginger garlic paste until they are cooked slightly. Do not overcook the capsicum, it is meant to retain the crunchiness.<br />
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Then the tomato puree, turmeric, salt and masala is added along with desired amount of water and the curry is simmered for a few minutes. The mushrooms are added at the end and given a quick stir.<br />
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The kasuri methi or dried fenugreek leaves provide an additional salty bitter fragrance that goes superbly with the curry.<br />
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Kadhai Mushroom can be served as a side with roti or naan bread or even with rice.<br />
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<span style="text-align: justify;">Video Recipe</span></h3>
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<h3 id="recipe">
<span itemprop="name">Kadhai Mushroom Recipe</span></h3>
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<a href="https://1.bp.blogspot.com/-wGBAQHQ7ckc/XvD2LULTrFI/AAAAAAAAYNA/rd93QBCYWV4iDmRNBiXKHJObrVCOz432wCK4BGAsYHg/s1050/Kadhai_Mushroom_4.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Kadhai Mushroom curry with capsicum and onions" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-wGBAQHQ7ckc/XvD2LULTrFI/AAAAAAAAYNA/rd93QBCYWV4iDmRNBiXKHJObrVCOz432wCK4BGAsYHg/w650-h976/Kadhai_Mushroom_4.jpg" title="Kadhai Mushroom" width="200" /></a><span itemprop="description">Kadhai Mushroom is a spicy vegan curry made with mushrooms, capsicum and onions in a tomato-based gravy. Kadhai Mushroom can be made either into a dry or semi-dry curry or into a curry with gravy. Kadhai Mushroom is vegan, gluten free and fits a plant based diet.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Curry</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">North Indian</span><br />
<b>Prep Time:</b> <span content="PT10M" itemprop="prepTime">10 minutes</span><br />
<b>Cook time:</b> <span content="PT30M" itemprop="cookTime">30 minutes</span><br />
<b>Total time:</b> <span content="PT40M" itemprop="totalTime">40 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">Serves 2</span><br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person">
<b>Author:</b> <span itemprop="name">Anupama</span></div>
<div itemprop="video" itemscope="" itemtype="http://schema.org/VideoObject">
<link content="https://i.ytimg.com/vi/TWprYhsabgM/hqdefault.jpg" itemprop="thumbnailUrl"></link>
<link content="https://www.youtube.com/embed/TWprYhsabgM" itemprop="embedURL"></link>
<link content="Kadhai Mushroom Recipe" itemprop="name"></link>
<link content="Kadhai Mushroom is a spicy vegan curry made with mushrooms, capsicum and onions in a tomato based gravy. Kadhai Mushroom can be made either into a dry or semi-dry curry or into a curry with gravy. Kadhai Mushroom is vegan, gluten fr" itemprop="description"></link>
<link content="2020-06-23" itemprop="uploadDate"></link>
<link content="https://youtu.be/TWprYhsabgM" itemprop="contentURL"></link>
</div>
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<h3>
Ingredients:</h3>
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<span itemprop="recipeIngredient">200gms Mushrooms</span><br />
<span itemprop="recipeIngredient">1 Capsicum</span><br />
<span itemprop="recipeIngredient">1 Onion</span><br />
<span itemprop="recipeIngredient">1 cup Tomato Puree</span><br />
<span itemprop="recipeIngredient">1 Tbsp crushed Ginger-Garlic</span><br />
<span itemprop="recipeIngredient">1 Tbsp Coriander Seeds</span><br />
<span itemprop="recipeIngredient">1 tsp Cumin seeds</span><br />
<span itemprop="recipeIngredient">3-4 dry Red Chillies or 1-2 tsp Red Chilli Powder</span><br />
<span itemprop="recipeIngredient">0.5 tsp Black Pepper</span><br />
<span itemprop="recipeIngredient">2 Green Cardamom</span><br />
<span itemprop="recipeIngredient">2 Cloves</span><br />
<span itemprop="recipeIngredient">1 Black Cardamom</span><br />
<span itemprop="recipeIngredient">2 Bay leaves</span><br />
<span itemprop="recipeIngredient">0.5 tsp Turmeric Powder</span><br />
<span itemprop="recipeIngredient">1 Tbsp Kasuri Methi</span><br />
<span itemprop="recipeIngredient">4 Tbsp Oil</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br />
<span itemprop="recipeIngredient">Water as required</span><br />
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<h3>
Method:</h3>
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<span itemprop="recipeInstructions">1. In a kadhai or pan, dry roast the coriander seeds, cumin seeds, green cardamom, black cardamom, 1 bay leaf, cloves, dry red chillies and black pepper for 1-2 minutes until fragrant. Remove from heat and allow to cool. Once cool, grind to a fine powder.</span><br />
<span itemprop="recipeInstructions">2. Cut the onions into petals and chop the capsicum into large chunks. Halve the mushrooms.</span><br />
<span itemprop="recipeInstructions">3. In the same kadhai heat 1-2 Tbsp oil and saute the halved mushrooms until cooked. Remove from heat and keep aside.</span><br />
<span itemprop="recipeInstructions">4. Add the remaining oil and add the onions, crushed ginger garlic and 1 bay leaf and saute until the onions are slightly soft.</span><br />
<span itemprop="recipeInstructions">5. Add the capsicum and fry until the capsicum is slightly browned.</span><br />
<span itemprop="recipeInstructions">6. Add the tomato puree, turmeric powder, ground masala, red chilli powder if using, salt and saute on low heat for 2-3 minutes.</span><br />
<span itemprop="recipeInstructions">7. Add water as desired, and simmer for 4-5 minutes on medium heat.</span><br />
<span itemprop="recipeInstructions">8. Add the mushroom and mix well.</span><br />
<span itemprop="recipeInstructions">9. Top with kasuri methi and mix well.</span><br />
<span itemprop="recipeInstructions">10. Serve hot with roti and rice.</span></div>
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Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-46953178742162839322020-06-16T17:00:00.000+05:302020-06-17T23:56:02.507+05:30Hagalkai Mavinkai Gojju | Bittergourd (Karela) & Raw Mango Curry Recipe [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Hagalkai Mavinkai Gojju with step by step video instructions. Hagalkai Mavinkai Gojju is a curry made from bittergourd or karela and raw mangoes. This summer curry is a melting bowl of flavors, it is bitter, sweet, sour and spicy. Hagalkai Mavinkai Gojju tastes best with rice. This curry suits a vegan or plant based diet, gluten free diet and a Jain diet. </b></span></div>
<span style="color: #e06666;"><b><br />In a hurry? <a href="https://www.oneteaspoonoflife.com/2020/06/hagalkai-mavinkai-gojju-bittergourd-raw.html#video">Jump to Video</a> or <a href="https://www.oneteaspoonoflife.com/2020/06/hagalkai-mavinkai-gojju-bittergourd-raw.html#recipe">Jump to Recipe</a></b></span></div>
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I first posted this recipe 5 years ago, in June 2015. I remember my mom was in Bangalore and we had gone vegetable shopping with her. She had gotten very excited looking at the Amtekai or Ambada (Hogplums), that were available in abundance at the vegetable shop. We had already picked up the bittergourd or karela or hagalkai and were thinking of the pairing up with the amtekai, when she felt raw mango would be a better accompaniment. So we picked up raw mangoes and bittergourd and came home and made this Gojju. Since then, I make this curry at least once every summer.<br />
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<span style="color: #e06666; text-align: justify;">What is a Gojju?</span></h3>
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<span style="text-align: justify;">Gojju is a curry from Karnataka that is usually sweet and sour. It has tamarind added for sourness and jaggery for sweetness. It may or may not have a coconut base.</span></div>
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<span style="text-align: justify;">Hagalkai Mavinkai Gojju is made using Bittergourd or Karela, that brings a hint of bitterness to the curry, the raw mangoes bring in the sourness, jaggery is added for sweetness and red chillies for the heat.</span></div>
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<span style="color: #e06666;">The prep...</span></h3>
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This Gojju can convert a Karela hater. The way in which the karela is cooked brings down the bitterness to such low levels that it is no more unpleasant. The karela is peeled, cored and then salted and left aside for the bitterness to flow out. This can be done days in advance. The salted karela can be kept in the fridge for almost a week. Remove it out when you are ready to cook. The salted karela is squeezed so that the bitter juices are extracted and then can be discarded. Soaking them in water and then squeezing makes it easier to remove the juices.<br />
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The squeezed karela is then boiled until it is cooked, the water is discarded. This step removes the more of that bitterness.<br />
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<a href="http://3.bp.blogspot.com/-cgjLb-kDK2k/VwoZudjZYxI/AAAAAAAAAKQ/kPWLhnMZEjIB9mJPz9IlBQFBma4tgWczw/s1600/Hagalkai_Mavinkai_Gojju_5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian" border="0" src="https://3.bp.blogspot.com/-cgjLb-kDK2k/VwoZudjZYxI/AAAAAAAAAKQ/kPWLhnMZEjIB9mJPz9IlBQFBma4tgWczw/s1600/Hagalkai_Mavinkai_Gojju_5.JPG" title="Hagalkai Mavinkai Gojju" /></a></div>
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<span style="color: #e06666;">The flavors...</span></h3>
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The remaining bitterness is balanced with the sourness of the raw mangoes. If the mangoes are not sour enough on their own, use tamarind juice. As mentioned above, the curry tastes good with any sour fruit like amtekai. So if you have any local sour fruit, you can use that.<br />
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Jaggery is added for sweetness. Use sugar if you don't have jaggery.<br />
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The Gojju has a base of coconut, rice, and lentils along with the spices. The toasted rice and urad dal help thicken the curry. Coconut further helps in mellowing down the strong flavor of the bittergourd or karela.<br />
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Hagalkai Mavinkai Gojju tastes best with rice, but if you make a thicker consistency, it can be enjoyed with roti or chapati too.</div>
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<a href="http://2.bp.blogspot.com/-D7elvEdwRCE/VwoZjJ_xHaI/AAAAAAAAAJ4/_FL84VLkO2UqA6EaqrztiMXh70BxrhhFQ/s1600/Hagalkai_Mavinkai_Gojju_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian" border="0" src="https://2.bp.blogspot.com/-D7elvEdwRCE/VwoZjJ_xHaI/AAAAAAAAAJ4/_FL84VLkO2UqA6EaqrztiMXh70BxrhhFQ/s1600/Hagalkai_Mavinkai_Gojju_3.JPG" title="Hagalkai Mavinkai Gojju" /></a></div>
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<span style="text-align: justify;">Video Recipe</span></h3>
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="394" src="https://www.youtube.com/embed/rZmOM7t-G-s" width="700"></iframe></div>
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<span itemprop="name">Hagalkai Mavinkai Gojju | Bittergourd (Karela) & Raw Mango Curry Recipe </span></h3>
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<a href="http://3.bp.blogspot.com/-cgjLb-kDK2k/VwoZudjZYxI/AAAAAAAAAKQ/kPWLhnMZEjIB9mJPz9IlBQFBma4tgWczw/s1600/Hagalkai_Mavinkai_Gojju_5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian" border="0" height="300" itemprop="image" src="https://3.bp.blogspot.com/-cgjLb-kDK2k/VwoZudjZYxI/AAAAAAAAAKQ/kPWLhnMZEjIB9mJPz9IlBQFBma4tgWczw/s320/Hagalkai_Mavinkai_Gojju_5.JPG" title="Hagalkai Mavinkai Gojju" width="200" /></a><span itemprop="description">Hagalkai Mavinkai Gojju is a curry made from bittergourd or karela and raw mangoes. This summer curry is a melting bowl of flavors, it is bitter, sweet, sour and spicy. Hagalkai Mavinkai Gojju tastes best with rice. This curry suits a vegan or plant based diet, gluten free diet and a Jain diet.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Curry</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">South Indian</span><br />
<b>Prep Time:</b> <span content="PT1H30M" itemprop="prepTime">1 Hour 30 Minutes</span><br />
<b>Cook time:</b> <span content="PT45M" itemprop="cookTime">45 minutes</span><br />
<b>Total time:</b> <span content="PT2H15M" itemprop="totalTime">2 Hours 15 Minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">Serves 3-4</span><br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person">
<b>Author:</b> <span itemprop="name">Anupama</span></div>
<div itemprop="video" itemscope="" itemtype="http://schema.org/VideoObject">
<link content="https://i.ytimg.com/vi/rZmOM7t-G-s/hqdefault.jpg" itemprop="thumbnailUrl"></link>
<link content="https://www.youtube.com/embed/rZmOM7t-G-s" itemprop="embedURL"></link>
<link content="Hagalkai Mavinkai Gojju | Bittergourd (Karela) & Raw Mango Curry Recipe " itemprop="name"></link>
<link content="Hagalkai Mavinkai Gojju is a curry made from bittergourd or karela and raw mangoes. This summer curry is a melting bowl of flavors, it is bitter, sweet, sour and spicy. Hagalkai Mavinkai Gojju tastes best with rice. This curry suits a vegan or plant based diet, gluten free diet and a Jain diet." itemprop="description"></link>
<link content="2020-06-16" itemprop="uploadDate"></link>
<link content="https://youtu.be/rZmOM7t-G-s" itemprop="contentURL"></link>
</div>
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<h3>
Ingredients:</h3>
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<span itemprop="recipeIngredient">2 Bitter Gourd (Karela / Hagalkai)</span><br />
<span itemprop="recipeIngredient">1 Raw Mango</span><br />
<span itemprop="recipeIngredient">0.5 cup grated Coconut</span><br />
<span itemprop="recipeIngredient">1 Tbsp Coriander Seeds</span><br />
<span itemprop="recipeIngredient">1 tsp Rice</span><br />
<span itemprop="recipeIngredient">1 tsp Urad Dal</span><br />
<span itemprop="recipeIngredient">3-4 Red Chillies</span><br />
<span itemprop="recipeIngredient">0.25 Fenugreek Seeds (Methi dana)</span><br />
<span itemprop="recipeIngredient">0.5 tsp Mustard Seeds</span><br />
<span itemprop="recipeIngredient">0.5 tsp Turmeric Powder (Haldi)</span><br />
<span itemprop="recipeIngredient">2-3 Tbsp Jaggery Powder</span><br />
<span itemprop="recipeIngredient">1 Tbsp Tamarind (Optional)</span><br />
<span itemprop="recipeIngredient">3-4 tsp Oil</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br />
<span itemprop="recipeIngredient">Water as required</span><br />
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<h3>
Method:</h3>
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<span itemprop="recipeInstructions">1. Peel and deseed/core the bittergourd (karela /hagalkai). Cut to 0.5" to 1" pieces.</span><br />
<span itemprop="recipeInstructions">2. Add the cut bittergourd to a bowl. Add 1 tsp of salt and mix well. Keep aside for 1-2 hour. You can also keep it overnight in a box in the fridge.</span><br />
<span itemprop="recipeInstructions">3. After 1-2 hour, add 1 cup water to the bittergourd and squeeze them gently. Now take a handful out of the water and squeeze well and keep the bittergourd aside. Continue to squeeze all the bittergourd, this helps in removing the bitter juices. Once all the bittergourd is squeezed, discard the water.</span><br />
<span itemprop="recipeInstructions">4. Add the bittergourd to a kadhai or pan and water to cover it. Cover and cook until the bittergourd is cooked through. Drain the bittergourd and keep aside. Discard the water.</span><br />
<span itemprop="recipeInstructions">5. Dice the raw mango into small pieces and add to the same kadhai. Add water and cook until the mango is soft. Drain and save the water.</span><br />
<span itemprop="recipeInstructions">6. In a dry pan, add the urad dal, rice and fenugreek seeds and toast on low heat until lightly golden. Remove from heat and allow to cool.</span><br />
<span itemprop="recipeInstructions">7. Add 1 tsp oil to the pan and add the dry red chillies and roast until crisp. Remove from heat and allow to cool.</span><br />
<span itemprop="recipeInstructions">8. Add the urad dal, rice, fenugreek seeds, red chillies, grated coconut and 0.5 cup of the water in which the mango was cooked to a blender. Blend until smooth.</span><br />
<span itemprop="recipeInstructions">9. Heat the remaining oil in a kadhai for the tempering and add the mustard seeds. </span><br />
<span itemprop="recipeInstructions">10. Once the mustard seeds splutter, add the ground masala and fry on low heat for 5-6 minutes.</span><br />
<span itemprop="recipeInstructions">11. Add the turmeric powder, 1 Tbsp jaggery powder, salt and 0.5 cup water and mix well.</span><br />
<span itemprop="recipeInstructions">12. Add in the boiled bittergourd and mango. </span><br />
<span itemprop="recipeInstructions">13. Add salt and jaggery to taste if required. If the curry is not sour enough, soak the tamarind in a little warm water and squeeze out the tamarind juice and add to the curry.</span><br />
<span itemprop="recipeInstructions">14. Add more water if you want a thinner consistency.</span><br />
<span itemprop="recipeInstructions">15. Simmer on medium heat for 4-5 minutes.</span><br />
<span itemprop="recipeInstructions">16. Serve hot with rice or chapati.</span></div>
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onetspoflifehttp://www.blogger.com/profile/02887651474070206621noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-70252535828507498032020-06-13T19:27:00.000+05:302020-07-26T17:40:06.566+05:30Tavsali Recipe | Goan Steamed Cucumber Cake Recipe | Eggless Cucumber Cake Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Tavsali is an eggless steamed cucumber cake from Goa. Tavsali is made with a handful of ingredients in a steamer. It has the delicate taste of cucumbers and is mildly sweet from the jaggery. Tavsali is refined sugar free. Tavsali suits a Jain diet and can be adapted to a vegan or plant based diet by just replacing the ghee with oil.</b></span></div>
<span style="color: #e06666;"><b><br />In a hurry? <a href="https://www.oneteaspoonoflife.com/2020/06/tavsali-steamed-cucumber-cake.html#recipe">Jump to Recipe</a></b></span></div>
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<a href="https://1.bp.blogspot.com/-HhGGNyiXfzk/XuRy3_uUPzI/AAAAAAAAYKI/KS0unXQpUOgNBpOFyj9hlsFTg6FA9QCHACLcBGAsYHQ/s1600/Tavsale_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tavsali, Goan Cucumber cake" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-HhGGNyiXfzk/XuRy3_uUPzI/AAAAAAAAYKI/KS0unXQpUOgNBpOFyj9hlsFTg6FA9QCHACLcBGAsYHQ/s1600/Tavsale_2.jpg" title="Tavsali" /></a></div>
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Tavsali always takes me back to my childhood. When I think of Tavsali, a scene is formed in my mind and I would give anything to go back to it. It is afternoon in my mom's kitchen, stormy dark grey clouds outside and my mom has just removed this fragrant cake from the steamer while the whole house is having their Sunday afternoon siesta.<br />
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My mom loved to cook for us when we were little. She'd learn new recipes from friends, colleagues, and neighbors and try it out on Sunday afternoon when we all slept after a good heavy lunch. And this Tavsali is one of those things that she made for us. I don't think it was a dish she grew up with, but learned it later in life and made it several times for us. It was also something she liked, it had all the flavors of her home, Mangalore, for her in it. cucumber, coconut, and jaggery. </div>
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When it started raining this last month, I'd been craving for this. I don't know why but that scene I wrote before was evoked and I just had to have it. So although I got very lukewarm responses to "I'm going to finally make Tavsali", I went ahead and made a small batch. It didn't take much for the lukewarm to turn to favorable response though. One little half piece from the edge of the cake was all it took, frankly speaking. Even the people I thought would not enjoy it, like my brother in law, seemed to take on a liking for it.<br />
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All my recent recipes have been a video, but I was unable to shoot one for this. Reason? It was raining cats and dogs and cows and horses when I started cooking this and the stormy winds caused a blackout and I really had the poorest lighting possible. Luckily, I did take a few pics on my phone, so I added those in the step by step photos.<br />
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<a href="https://1.bp.blogspot.com/-kpn9OTN-GYw/XuRy3welnQI/AAAAAAAAYKM/PZb7JRhS-l0mnIsF03RW8A4Sqhhhd8fTACLcBGAsYHQ/s1600/Tavsale_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Tavsali, Goan Cucumber cake" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-kpn9OTN-GYw/XuRy3welnQI/AAAAAAAAYKM/PZb7JRhS-l0mnIsF03RW8A4Sqhhhd8fTACLcBGAsYHQ/s1600/Tavsale_3.jpg" title="Tavsali" /></a></div>
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<h3>
<span style="color: #ea9999;">What is Tavsali?</span></h3>
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Tavsali is an eggless steamed cake that is made with coarse rava or semolina/cream of wheat, grated cucumbers, fresh coconut, jaggery, cardamom, and some cashew nuts. It is a very delicate dessert. The mild flavors of cucumber actually shine. The cardamom just adds to the aroma without being overpowering. Tavsali is also not one of those desserts that is cloyingly sweet. It is just mildly sweet. But you can definitely increase the sweetness as required. It is also a very moist cake because of the cucumbers which soften when cooked.<br />
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<h3>
<span style="color: #ea9999;">More details...</span></h3>
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To make Tavsali, we use the thicker rava not the chiroti rava. Rava used to make upma or uppit or Bansi rava can be used. You can also use Dalia or broken wheat partially. While one can use the yellow cucumber, I used the regular green cucumber to make this.<br />
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Firstly, the rava is roasted in a little bit of ghee until it is slightly browned or you get a toasty aroma from it. For a plant based alternative, replace the ghee with coconut oil or any flavorless oil. Allow it to cool, while you grate the cucumbers and coconut. Mix together the rava, grated coconut and the grated cucumber along with the water. Add in powdered or grated jaggery, crushed cardamom seeds, a pinch of salt and broken cashew nuts. Mix until the jaggery is dissolved.<br />
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Prepare your steamer, you can use an idli steamer or a pressure cooker without the whistle or just place a kadhai or large vessel with water in it and allow it to come to a boil. Place a stand in your steamer or any vessel just to give the cake tin some height. Grease your cake tin or any vessel in which you are going to make the cake with ghee or coconut oil and pour in the cake mix.<br />
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The cake mix is not very thin like regular cakes, it is on the thicker side. But if your cucumbers were on the drier side and you did not get enough juice from them, add a little milk or coconut milk to loosen the batter.<br />
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Steam for 30-40 minutes on medium heat. A wet knife inserted into the cake should come out clean.<br />
Remove from heat and allow to cool for 5-10 minutes before demoulding the cake. Wait at least 20-30 minutes before cutting it.<br />
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Tavsali can serve as a dessert or as a mildly sweet breakfast too. It lasts well for at least one week in the fridge.<br />
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<span itemprop="name">Tavsali Recipe | Goan steamed Cucumber Cake Recipe | Eggless Cucumber Cake</span></h3>
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<a href="https://1.bp.blogspot.com/-HhGGNyiXfzk/XuRy3_uUPzI/AAAAAAAAYKI/KS0unXQpUOgNBpOFyj9hlsFTg6FA9QCHACLcBGAsYHQ/s1600/Tavsale_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Tavsali, Goan Cucumber cake" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-HhGGNyiXfzk/XuRy3_uUPzI/AAAAAAAAYKI/KS0unXQpUOgNBpOFyj9hlsFTg6FA9QCHACLcBGAsYHQ/s320/Tavsale_2.jpg" title="Tavsali" width="200" /></a><span itemprop="description">Tavsali is a traditional Goan steamed cucumber cake made with rava or semolina, grated cucumber, coconut and jaggery. It is a mildly sweet dessert with an option to make it vegan.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Dessert</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">Goan</span><br />
<b>Prep Time:</b> <span content="PT15M" itemprop="prepTime">15 minutes</span><br />
<b>Cook time:</b> <span content="PT60M" itemprop="cookTime">60 minutes</span><br />
<b>Total time:</b> <span content="PT60M" itemprop="totalTime">60 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">Serves 4-5</span><br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person">
<b>Author:</b> <span itemprop="name">Anupama</span></div>
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Ingredients:</h3>
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<span itemprop="recipeIngredient">1 cup Coarse Rava (Semolina)</span><br />
<span itemprop="recipeIngredient">2 Cucumbers</span><br />
<span itemprop="recipeIngredient">0.5 cup grated Coconut</span><br />
<span itemprop="recipeIngredient">1 cup powdered Jaggery</span><br />
<span itemprop="recipeIngredient">0.25 cup broken Cashewnuts</span><br />
<span itemprop="recipeIngredient">1 tsp Cardamom powder</span><br />
<span itemprop="recipeIngredient">2 tsp Ghee or Coconut Oil</span><br />
<span itemprop="recipeIngredient">1-2 Tbsp Milk (Optional)</span><br />
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Method:</h3>
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<span itemprop="recipeInstructions">1. Heat 1 tsp of ghee or coconut oil in a pan and add the rava. Roast on low-medium heat until lightly browned. Remove from heat and allow to cool completely.</span><br />
<span itemprop="recipeInstructions">2. Peel and grate the cucumbers and add to the rava, once cooled.</span><br />
<span itemprop="recipeInstructions">3. Add the grated coconut, cashewnuts and cardamom powder.</span><br />
<span itemprop="recipeInstructions">4. Add jaggery powder to taste. I used the full 1 cup, you can add more or less as per your taste.</span><br />
<span itemprop="recipeInstructions">5. You can either shape the cookie dough as a log before chilling or as a ball of dough.</span><br />
<span itemprop="recipeInstructions">6. Keep water in a steamer to heat or in a pressure cooker. If using a cooker, don't close the lid.</span><br />
<span itemprop="recipeInstructions">7. Grease a tin with ghee or coconut oil and add the cake batter to it.</span><br />
<span itemprop="recipeInstructions">8. Place the tin in the cooker or steamer and close the lid. If using a cooker, do not put the whistle.</span><br />
<span itemprop="recipeInstructions">9. Steam on medium heat for 35-40 minutes or until an inserted knife comes clean.</span><br />
<span itemprop="recipeInstructions">10. Allow to cool slightly and then demould. Cool completely before cutting.</span><br />
<span itemprop="recipeInstructions">11. Store in the fridge if not eating the same day.</span><br />
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<b>Step by step photo instructions:</b></h3>
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<a href="https://1.bp.blogspot.com/-F0GgFgXFUX8/XuTU96zxTFI/AAAAAAAAYLA/9sYxyf_NCpEKVNUULajWaYH8TzSKhZr4wCLcBGAsYHQ/s1600/Tavsali.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-F0GgFgXFUX8/XuTU96zxTFI/AAAAAAAAYLA/9sYxyf_NCpEKVNUULajWaYH8TzSKhZr4wCLcBGAsYHQ/s1600/Tavsali.png" /></a></div>
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<a href="https://1.bp.blogspot.com/-d0vEiZ7u6OU/XuTRZyFyZII/AAAAAAAAYKo/UuE0pbqJdwgTs16MOKusJPg_Sc6vCa7zQCLcBGAsYHQ/s1600/2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tavsali, Goan Cucumber cake" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-d0vEiZ7u6OU/XuTRZyFyZII/AAAAAAAAYKo/UuE0pbqJdwgTs16MOKusJPg_Sc6vCa7zQCLcBGAsYHQ/s1600/2.png" title="Tavsali" /></a></div>
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Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-16176273975152668432020-05-22T17:00:00.001+05:302020-06-07T00:15:56.939+05:30Paneer Tikka Recipe | How to make Paneer Tikka [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Paneer Tikka Recipe with step by step photo and video instructions. Paneer Tikka is a popular North Indian appetizer made by marinating cubes of paneer and fresh vegetables in yogurt and spices and then grilling them either in the oven or on a pan. Paneer Tikka tastes best when served with a coriander mint chutney. </b></span></div>
<span style="color: #e06666;"><b><br />In a hurry? <a href="https://www.oneteaspoonoflife.com/2020/05/paneer-tikka.html#video">Jump to Video</a> or <a href="https://www.oneteaspoonoflife.com/2020/05/paneer-tikka.html#recipe">Jump to Recipe</a></b></span></div>
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Sitting on a sea-facing table on a shack and eating Paneer Tikka on a skewer along with a cold drink while listening to the waves crashing against the shore and the sun all orange and ready to set. The ideal setting in my head, something absolutely impossible at the moment. But when I can be transported to my favorite places in my head, hell, why not!<br />
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Food does transport you to places, doesn't it? And to me, the setting of a seaside while I eat these hot spicy yet soft paneer tikkas with that zingy green sauce seemed so much more enticing than being cooped up in front of the TV. Oh yeah, that sauce is Z-I-N-G-Y right up to the last Y. And that's a sauce that I use with everything. And while that is not the traditional sauce for Tandoori dishes, it goes perfectly well, as per me.<br />
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<span style="color: #ea9999;">What is Paneer Tikka?</span></h3>
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Paneer Tikka is a very very popular appetizer, entree, starter from North India. Big pieces of soft paneer are marinated in hung curd (yogurt), besan (chickpea flour), and a lot of different spices along with some quick cooking veggies like capsicum, tomatoes and onions. This is then skewered and traditionally cooked in a Tandoor. Let the Tandoor not stop you from making Paneer Tikka. Use the grill mode in your oven, or the barbeque, or just the simplest - a pan on the stove to grill these babies.</div>
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Paneer Tikka tastes heavenly when it has that slight char, so go for it.</div>
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To make the tastiest Paneer Tikka, buy the best Paneer you can get. Normally I would suggest making it from scratch, but I've never found homemade Paneer works best for this as it is slightly more crumbly than required. Buy the softest and freshest Paneer you have available, maybe malai paneer.</div>
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<a href="https://1.bp.blogspot.com/-MsOrFCyFBvs/XsFLujypT7I/AAAAAAAAYC8/Pij5Mu-5zVQTy2rN4RD7g7vk89BJWTqigCLcBGAsYHQ/s1600/Paneer_Tikka_3.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Paneer Tikka" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-MsOrFCyFBvs/XsFLujypT7I/AAAAAAAAYC8/Pij5Mu-5zVQTy2rN4RD7g7vk89BJWTqigCLcBGAsYHQ/s1600/Paneer_Tikka_3.jpg" title="Paneer Tikka" /></a></div>
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<span style="color: #ea9999;">What all Spices are we using?</span></h3>
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While we use a lot of spices in Paneer Tikka, it is actually not "hot" on the palate. The spices just add flavor without adding any real chilli heat. Today we are using the following spices to flavor our Paneer Tikka:</div>
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Coriander Powder</div>
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Cumin Powder</div>
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Red Chilli Powder</div>
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Turmeric Powder</div>
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Garam Masala</div>
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Chaat Masala</div>
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Amchur (dried mango powder)</div>
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Kasuri Methi (dried fenugreek leaves)</div>
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Black Pepper</div>
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Ajwain or Carom seeds</div>
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I know, it is a big list, but most Indian households have this readily available in their pantry. But if you don't you can just go ahead and buy <b>Tandoori Masala.</b> Oh yeah, there is a shortcut and it tastes equally good. Tandoori Chicken Masala is readily available in all famous Indian brands, and it does not contain Chicken. It is a vegetarian masala and it is being marketed to cook chicken, but it tastes equally good with vegetarian dishes like Paneer Tikka or Tandoori Gobi. </div>
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We also specifically used Mustard oil as it adds that kick of pungency. Use any neutral oil if you don't have access to it.</div>
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<span style="color: #ea9999;">That Zingy Sauce/ Chutney</span></h3>
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Usually Paneer Tikka is served with a light green yogurt based chutney that tastes amazing. Really! I can actually eat bowlfuls of that chutney. But I usually make this green chutney/sauce for most of my appetizers. It is made of just 4-5 ingredients - fresh Coriander leaves, fresh Mint leaves, fresh Green Chillies, and lime juice. Blend them together with salt and water and you have a sour, salty, fresh sauce that can wake you up in a jiffy. I sometimes add a clove of garlic too. You can also add a teensy spoon of sugar to balance the chutney.</div>
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<span style="text-align: justify;">Video Recipe</span></h3>
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="394" src="https://www.youtube.com/embed/1SR2e5UBSes" width="700"></iframe></div>
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<span itemprop="name">Paneer Tikka Recipe</span></h3>
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<a href="https://1.bp.blogspot.com/-A4Ct1GzoX84/XsFLuYv3b5I/AAAAAAAAYC0/1r6xcUlgRK49sX5kmPofRv83zPKztn5qwCLcBGAsYHQ/s1600/Paneer_Tikka_5.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Paneer Tikka" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-A4Ct1GzoX84/XsFLuYv3b5I/AAAAAAAAYC0/1r6xcUlgRK49sX5kmPofRv83zPKztn5qwCLcBGAsYHQ/s320/Paneer_Tikka_5.jpg" title="Paneer Tikka" width="200" /></a><span itemprop="description">Paneer Tikka is a popular North Indian appetizer made by marinating cubes of paneer and fresh vegetables in yogurt and spices and then grilling them either in the oven or on a pan. Paneer Tikka tastes best when served with a coriander mint chutney.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Appetizer</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">North Indian</span><br />
<b>Prep Time:</b> <span content="PT2H" itemprop="prepTime">2 hours</span><br />
<b>Cook time:</b> <span content="PT30M" itemprop="cookTime">30 minutes</span><br />
<b>Total time:</b> <span content="PT2H30M" itemprop="totalTime">2 hours 30 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">Serves 5-6</span><br />
<div itemscope="" itemprop="author" itemtype="http://schema.org/Person"><b>Author:</b> <span itemprop="name">Anupama</span><br /></div>
<div itemscope="" itemprop="video" itemtype="http://schema.org/VideoObject">
<link content="https://i.ytimg.com/vi/1SR2e5UBSes/hqdefault.jpg" itemprop="thumbnailUrl"></link>
<link content="https://www.youtube.com/embed/1SR2e5UBSes" itemprop="embedURL"></link>
<link content="Paneer Tikka Recipe " itemprop="name"></link>
<link content="Paneer Tikka is a popular North Indian appetizer made by marinating cubes of paneer and fresh vegetables in yogurt and spices and then grilling them either in the oven or on a pan. Paneer Tikka tastes best when served with a coriander mint chutney." itemprop="description"></link>
<link content="2020-05-22 " itemprop="uploadDate"></link>
<link content="https://youtu.be/1SR2e5UBSes" itemprop="contentURL"></link></div>
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<h3>
Ingredients:</h3>
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<span itemprop="recipeIngredient">400gms Paneer</span><br />
<span itemprop="recipeIngredient">1 Capsicum</span><br />
<span itemprop="recipeIngredient">2 Tomatoes</span><br />
<span itemprop="recipeIngredient">1 Onion</span><br />
<span itemprop="recipeIngredient">Oil to grill</span><br />
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<h4>
For the marinade:</h4>
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<span itemprop="recipeIngredient">2 cups Hung Curd</span><br />
<span itemprop="recipeIngredient">3 Tbsp Chickpea Flour (Besan)</span><br />
<span itemprop="recipeIngredient">1 Tbsp Coriander Powder</span><br />
<span itemprop="recipeIngredient">1 Tbsp Cumin Powder</span><br />
<span itemprop="recipeIngredient">0.5 Tbsp Turmeric Powder</span><br />
<span itemprop="recipeIngredient">1 Tbsp Red Chilli Powder</span><br />
<span itemprop="recipeIngredient">0.5 Tbsp Garam Masala</span><br />
<span itemprop="recipeIngredient">1 tsp crushed Black Pepper</span><br />
<span itemprop="recipeIngredient">0.5 tsp Carom seeds (Ajwain)</span><br />
<span itemprop="recipeIngredient">0.5 Tbsp Chaat Masala</span><br />
<span itemprop="recipeIngredient">1 tsp dried Mango Powder (Amchur)</span><br />
<span itemprop="recipeIngredient">1 Tbsp Kasuri Methi</span><br />
<span itemprop="recipeIngredient">1-2 Tbsp Lime juice</span><br />
<span itemprop="recipeIngredient">2 Tbsp Mustard Oil</span><br />
<span itemprop="recipeIngredient">1.5 Tbsp Ginger Garlic Paste</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br />
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<h3>
Method:</h3>
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<span itemprop="recipeInstructions">1. Cut the Paneer into 1" cubes. Deseed the tomatoes and capsicum and cut into 1" sized pieces. Peel the onion and separate the layers and cut into 1" sized pieces.</span><br />
<span itemprop="recipeInstructions">2. In a large bowl, add add the ingredients for the marinade and mix well. Taste and adjust salt or spice as required.</span><br />
<span itemprop="recipeInstructions">3. Add in the cubed paneer, capsicum, tomato and onion and mix well until they are completely coated with the marinade.</span><br />
<span itemprop="recipeInstructions">4. Cover and allow to rest for 1 to 2 hours.</span><br />
<span itemprop="recipeInstructions">5. If using bamboo skewers, keep them soaked in water while the paneer marinates.</span><br />
<span itemprop="recipeInstructions">6. After 1-2 hours, skewer the paneer and vegetables onto a skewer.</span><br />
<span itemprop="recipeInstructions">7. Heat oil in a non stick pan and place the skewers. Cook in batches if required. The paneer tikka can be cooked in the oven in the grill mode or on a barbeque too.</span><br />
<span itemprop="recipeInstructions">8. Turn the skewer after the first side cooks. Do the same for the remaining sides.</span><br />
<span itemprop="recipeInstructions">9. Once all sides are cooked, remove from heat.</span><br />
<span itemprop="recipeInstructions">10. Serve the paneer tikka hot with coriander mint chutney.</span></div>
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<b>Step by Step Photo Instructions:</b></h3>
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Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-62947635812302932252020-05-17T17:00:00.000+05:302020-05-17T18:38:12.679+05:30Coconut Flour Shortbread Cookies Recipe | Gluten Free Coconut Shortbread Cookies [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Coconut Flour Shortbread Cookies Recipe with step by step video instructions. Coconut Shortbread Cookies are gluten-free biscuits made from coconut flour. Coconut Shortbread Cookies are made with just 4 ingredients and are vegetarian, eggless, and fit a Jain diet.</b></span></div>
<span style="color: #e06666;"><b><br />In a hurry? <a href="https://www.oneteaspoonoflife.com/2020/05/coconut-flour-shortbread-cookies.html#video">Jump to Video</a> or <a href="https://www.oneteaspoonoflife.com/2020/05/coconut-flour-shortbread-cookies.html#recipe">Jump to Recipe</a></b></span></div>
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<a href="https://1.bp.blogspot.com/-pZdgKT2NW64/XsA7BXjDDlI/AAAAAAAAX9I/VtLvXSlcGUYES_vEbqG6A_GA1EikwtiXACLcBGAsYHQ/s1600/Coconut_Shortbread_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten-free Coconut Shortbread Cookies" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-pZdgKT2NW64/XsA7BXjDDlI/AAAAAAAAX9I/VtLvXSlcGUYES_vEbqG6A_GA1EikwtiXACLcBGAsYHQ/s1600/Coconut_Shortbread_3.jpg" title="Coconut Flour Shortbread Cookies" /></a></div>
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I wonder where the coconut flour was hiding all this while!<br />
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I went through a phase of eating gluten free food for a few months and I must say I felt so much better. It is a lot of work though as gluten free is not a concept that is widely known in India. While a lot of South Indian food is traditionally gluten free, as it is mostly rice or millet based, restaurants tend to either add in flour as a way of improving texture or just to get instant results. So, it is very easy to mistakenly eat gluten when eating out. Hence, came the need to make everything at home from scratch. While daily food was easy to give up, I had a hard time with sweets, my sweet tooth and all. I missed my cookies and tea, especially as I watched Raj munch on them from afar.<br />
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So, I made my own cookies!! Gluten free Cookies!! I made Almond Flour Cookies and these amazing Coconut Flour Cookies. Unfortunately, they are amazing. Yes, unfortunately, coz it means that your family who doesn't care about gluten are now snacking away on your amazing fragrant cookies. I had to literally hide my cookies from them!<br />
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<a href="https://1.bp.blogspot.com/-zg9yccGfWOU/XsA7BY-8WBI/AAAAAAAAX9E/nb1cYfLgmY8JRLO0y9sngl5Z-pNGBMoIACLcBGAsYHQ/s1600/Coconut_Shortbread_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Gluten-free Coconut Shortbread Cookies" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-zg9yccGfWOU/XsA7BY-8WBI/AAAAAAAAX9E/nb1cYfLgmY8JRLO0y9sngl5Z-pNGBMoIACLcBGAsYHQ/s1600/Coconut_Shortbread_2.jpg" title="Coconut Flour Shortbread Cookies" /></a></div>
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Are you in love with Coconuts? I sure am. Born a coconut fan. So the best part of these cookies for me was the pure taste of coconut through and through.<br />
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<h3>
<span style="color: #ea9999;">The details...</span></h3>
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The cookies follow a very simple recipe with just 4 ingredients. It is a mix, knead, chill, cut and bake.</div>
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A regular shortbread cookie has the easiest measurements, 1:1:1, that is, 1 cup flour, 1 cup butter and 1 cup sugar. I almost followed the same. The only ingredient I was cautious about was the sugar. I added it on the go as per taste. And with this cookie dough, believe me, you will be tasting a lot <b>**wink**</b>.</div>
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So to start off, mix the coconut flour, butter, vanilla and half of the sugar. I added vanilla for added flavor, plus I love the wafting smell of vanilla while the cookie bakes. Since the coconut flour has no gluten, you will not get a kneadable dough. Just combine until everything comes together. Add more powdered sugar as you taste it and feel the need for more sweetness. You can also add milk to help the dough combine, but since there is no gluten, it will never hold like regular cookie dough.<br />
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Once the dough is completely combined, we will chill it in the fridge. If you are short for time, chill it in the freezer for 30 minutes. To chill the dough, place it in a plastic wrap and chill. You can also shape the dough like a log and later just slice the cookies and bake. That actually seemed easier, but I had already chilled it like a ball. If you chilled it like a ball, gently knead the dough and cut out cookies in the desired shape. Bake until golden on the edges.<br />
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The cookies tend to get slightly harder as they age, which is after about a week. But you can microwave them and warm them up or just dunk in hot milk/tea and enjoy. They still taste the same.<br />
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<a href="https://1.bp.blogspot.com/-sH3jrb7zQDs/XsA7BpYlj_I/AAAAAAAAX9M/c1xoMEPI7hskFAbWE4yg-njcTQrgcYEEQCLcBGAsYHQ/s1600/Coconut_Shortbread_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten-free Coconut Shortbread Cookies" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-sH3jrb7zQDs/XsA7BpYlj_I/AAAAAAAAX9M/c1xoMEPI7hskFAbWE4yg-njcTQrgcYEEQCLcBGAsYHQ/s1600/Coconut_Shortbread_4.jpg" title="Coconut Flour Shortbread Cookies" /></a></div>
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<h3 id="video">
<span style="text-align: justify;">Video Recipe</span></h3>
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="394" src="https://www.youtube.com/embed/yvlaM7wHfpc" width="700"></iframe></div>
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<h3 id="recipe">
<span itemprop="name">Coconut Flour Shortbread Cookies Recipe | Gluten Free Coconut Shortbread Cookies Recipe</span></h3>
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<a href="https://1.bp.blogspot.com/-pZdgKT2NW64/XsA7BXjDDlI/AAAAAAAAX9I/VtLvXSlcGUYES_vEbqG6A_GA1EikwtiXACLcBGAsYHQ/s1600/Coconut_Shortbread_3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Gluten-free Coconut Shortbread Cookies" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-pZdgKT2NW64/XsA7BXjDDlI/AAAAAAAAX9I/VtLvXSlcGUYES_vEbqG6A_GA1EikwtiXACLcBGAsYHQ/s320/Coconut_Shortbread_3.jpg" title="Coconut Flour Shortbread Cookies" width="200" /></a><span itemprop="description">Coconut Shortbread Cookies are gluten-free biscuits made from coconut flour. Coconut Shortbread Cookies are made with just 4 ingredients and are vegetarian, eggless, and fit a Jain diet.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Dessert</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">International</span><br />
<b>Prep Time:</b> 75<span content="PT75M" itemprop="prepTime"> minutes</span><br />
<b>Cook time:</b> <span content="PT15M" itemprop="cookTime">15 minutes</span><br />
<b>Total time:</b> <span content="PT1H30M" itemprop="totalTime">1 Hour 30 Minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">Makes 20-25 cookies</span><br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person">
<b>Author:</b> <span itemprop="name">Anupama</span></div>
<div itemprop="video" itemscope="" itemtype="http://schema.org/VideoObject">
<link content="https://i.ytimg.com/vi/yvlaM7wHfpc/hqdefault.jpg" itemprop="thumbnailUrl"></link>
<link content="https://www.youtube.com/embed/yvlaM7wHfpc" itemprop="embedURL"></link>
<link content="Coconut Flour Shortbread Cookies Recipe | Gluten Free Coconut Shortbread Cookies Recipe" itemprop="name"></link>
<link content="Coconut Shortbread Cookies are gluten-free biscuits made from coconut flour. Coconut Shortbread Cookies are made with just 4 ingredients and are vegetarian, eggless, and fit a Jain diet." itemprop="description"></link>
<link content="2020-05-17" itemprop="uploadDate"></link>
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<h3>
Ingredients:</h3>
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<span itemprop="recipeIngredient">1 cup Coconut Flour</span><br />
<span itemprop="recipeIngredient">1 cup Powdered Sugar</span><br />
<span itemprop="recipeIngredient">1 cup unsalted Butter</span><br />
<span itemprop="recipeIngredient">1 tsp Vanilla extract</span><br />
<span itemprop="recipeIngredient">1-2 Tbsp Milk (Optional)</span><br />
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<h3>
Method:</h3>
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<span itemprop="recipeInstructions">1. Mix softened butter with coconut flour, vanilla and half the powdered sugar.</span><br />
<span itemprop="recipeInstructions">2. Mix until combined. Taste and add more sugar if required.</span><br />
<span itemprop="recipeInstructions">3. Add milk as needed to help the dough come together.</span><br />
<span itemprop="recipeInstructions">4. Wrap the dough in plastic wrap and chill in the fridge for 45-60 minutes. If you are in a hurry, you can chill in the freezer for 20-30 minutes too.</span><br />
<span itemprop="recipeInstructions">5. You can either shape the cookie dough as a log before chilling or as a ball of dough.</span><br />
<span itemprop="recipeInstructions">6. After 60 minutes, unwrap the dough and knead it until about 6-8 mm thickness. Don't make it too thin. Cut out cookies using a cookie cutter and lay on a baking tray in a single layer.</span><br />
<span itemprop="recipeInstructions">7. If you chilled the cookie dough as a log, you can slice the cookies and lay them on a baking tray.</span><br />
<span itemprop="recipeInstructions">8. Preheat the oven to 180 degrees C.</span><br />
<span itemprop="recipeInstructions">9. Bake the cookies for 12-14 minutes or until golden brown on the edges.</span><br />
<span itemprop="recipeInstructions">10. Cool on a wire rack and store in an airtight box at room temperature.</span></div>
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Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com2tag:blogger.com,1999:blog-8071970554605175413.post-7243332901635051052020-05-12T17:00:00.000+05:302020-05-22T17:36:13.469+05:30Solkadi Recipe | Solkadhi with Coconut Milk Recipe | How to make Goan Solkadi | Kokum Solkadhi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Solkadi recipe with step by step video instructions. Goan Solkadi / Malvan Solkadhi is a refreshing savory drink made from aamsol or dried kokum peel and fresh coconut milk. Kokum kadi can be served as a curry along with rice or as a beverage. This recipe is vegan, gluten-free and suits a Jain diet.</b></span></div>
<span style="color: #e06666;"><b><br />In a hurry? <a href="https://www.oneteaspoonoflife.com/2020/05/solkadi-with-coconut.htmlvideo">Jump to Video</a> or <a href="https://www.oneteaspoonoflife.com/2020/05/solkadi-with-coconut.html#recipe">Jump to Recipe</a></b></span></div>
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Solkadi is almost SOUL-Kadhi for the folks on the Konkan Coast of India. This sour pink drink with the creaminess of coconut milk and the spicy flavor of garlic and chilli is a must-have at the lunch table.<br />
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<h3>
<span style="color: #ea9999;">Details about Kokum</span></h3>
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Kokum, a member of the mangosteen family, is <b>indigenous to the Western Ghats.</b> The fruit is used in 2 main ways - to make Kokum juice and to make Aamsol.<br />
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To make the <b>Kokum juice,</b> a glass jar is filled with the fresh fruit and sugar is added. The glass jar is covered and placed in the sun until the fruit dissolves into the sugar to yield a thick syrupy reddish purple color concentrate. And this juice is delicious!!! I buy the squash every year when I go to Mangalore.<br />
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To make<b> aamsol or solan</b>, the outer cover of the fruit is removed and is sun dried until completely dry. This is extremely sour and is used abundantly as a souring agent in cooking along the Konkan coast. The aamsol imparts a beautiful dark reddish purple color to the food where it is used. Aamsol is packaged and sold in grocery stores or in supermarkets. I was lucky to get two home dried batches - one from my sister's friend from Karwar and another from my husband's aunt. Both these impart a very rich color.<br />
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Over time, aamsol, tends to lose its color. Old aamsol will give you a brown color as opposed to the reddish-purple color. To keep aamsol fresh for longer and to retain the color, <b>freeze it. </b><br />
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<a href="https://1.bp.blogspot.com/-GCIWIdylWAw/Xrei3UrZH0I/AAAAAAAAX2s/1PaZ9GIg1UQzRK7hpr0wWYxnNCc5aDenACLcBGAsYHQ/s1600/Solkadi_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Solkadhi made with kokum and coconut milk, Goan solkadi, Malvan sol kadhi" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-GCIWIdylWAw/Xrei3UrZH0I/AAAAAAAAX2s/1PaZ9GIg1UQzRK7hpr0wWYxnNCc5aDenACLcBGAsYHQ/s1600/Solkadi_5.jpg" title="Solkadi" /></a></div>
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<h3>
<span style="color: #ea9999;">Back to the dish at hand - Solkadi. </span></h3>
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The aamsol is soaked in hot water and left to release its color and flavor, while you prepare the fresh coconut milk. You can use store-bought coconut milk too, but the fresh one tastes better. The coconut milk can be <b>flavored with garlic or ginger</b>, I've also heard of it being flavored with onions. Goans usually use garlic and I love the taste. You can leave it plain too.<br />
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To make the coconut milk, grind the freshly grated coconut with garlic and a few green chillies for spice. Add water and pulse for about a minute. Squeeze the pulp to extract the milk. Add water to the squeezed pulp and massage it to release more milk. Squeeze again to extract the milk. You can do this one or two more times. I recommend stopping at the third press, else, the coconut milk becomes very thin and loses its creaminess. Strain the coconut milk to remove any pulp that may have accidentally gotten in.<br />
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<a href="https://1.bp.blogspot.com/-Wv3w_Fu0cDQ/Xrei4tAlOsI/AAAAAAAAX24/Mg550qmGmp4DEQMoAm77t7UbJVMBN_RpwCLcBGAsYHQ/s1600/solkadi_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Solkadhi made with kokum and coconut milk, Goan solkadi, Malvan sol kadhi" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-Wv3w_Fu0cDQ/Xrei4tAlOsI/AAAAAAAAX24/Mg550qmGmp4DEQMoAm77t7UbJVMBN_RpwCLcBGAsYHQ/s1600/solkadi_2.jpg" title="Solkadi" /></a></div>
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Take the coconut milk in a large bowl, and add the vibrant water in which the aamsol was soaked by the spoonfuls. The water is very sour, so keep tasting as you add the spoonfuls. Stop when desired. Add in salt and taste. If the sourness feels less after adding the salt, add more kokum water. It is more of a taste and go kind of recipe.<br />
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If the solkadi feels less sour, you can soak more kokum and after 10 minutes add more kokum water to the solkadi. If it feels too sour, add more coconut milk or plain water.<br />
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<h3>
<span style="color: #ea9999;">Serving suggestions</span></h3>
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Solkadi is served as a curry with rice, but I love drinking it like buttermilk too. If you want it to be chilled, you can store it in the fridge until you are ready to serve. When coconut milk is refrigerated, the fat in it solidifies on the top, just whisk it well before serving.<br />
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<b>Serve solkadi with rice and potato fry.</b><br />
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<span style="text-align: justify;">Video Recipe</span></h3>
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<span itemprop="name">Solkadi Recipe | Kokum Kadhi Recipe | How to make Solkadhi</span></h3>
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<a href="https://1.bp.blogspot.com/-0q-w6EQPjrs/Xrei4QgPrXI/AAAAAAAAX20/i1qboKwk-d05ZQGKdDNNasSyO3H64adrACLcBGAsYHQ/s1600/Solkadi_6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Solkadhi made with kokum and coconut milk, Goan solkadi, Malvan sol kadhi" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-0q-w6EQPjrs/Xrei4QgPrXI/AAAAAAAAX20/i1qboKwk-d05ZQGKdDNNasSyO3H64adrACLcBGAsYHQ/s320/Solkadi_6.jpg" title="Solkadi" width="200" /></a><span itemprop="description">Solkadi or Solkadhi is a savory drink made from coconut milk and dried kokum peel. Solkadi is a popular drink from Goa and the Malvan region of Maharashtra. Solkadi is a sour drink that can either be served as a curry with rice or just as a refreshing drink.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Beverage</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">Goan, Malvan</span><br />
<b>Prep Time:</b> <span content="PT30M" itemprop="prepTime">30 minutes</span><br />
<b>Cook time:</b> <span content="PT0M" itemprop="cookTime">0 minutes</span><br />
<b>Total time:</b> <span content="PT30M" itemprop="totalTime">30 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">Serves 3-4</span><br />
<div itemprop="author" itemscope="" itemtype="http://schema.org/Person">
<b>Author:</b> <span itemprop="name">Anupama</span></div>
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<h3>
Ingredients:</h3>
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<span itemprop="recipeIngredient">1 large Coconut</span><br />
<span itemprop="recipeIngredient">10-15 Kokum skins / Aamsol pieces</span><br />
<span itemprop="recipeIngredient">5-6 Garlic cloves</span><br />
<span itemprop="recipeIngredient">2-3 Green Chillies</span><br />
<span itemprop="recipeIngredient">3-4 cups Water</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br />
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<h3>
Method:</h3>
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<span itemprop="recipeInstructions">1. Soak the aamsol in 1 cup of hot water.</span><br />
<span itemprop="recipeInstructions">2. Break the coconut and grate the flesh. Try to only get the white flesh, avoid grating the brown part that is closer to the shell.</span><br />
<span itemprop="recipeInstructions">3. Add the grated coconut to a blender or mixer along with the garlic and green chillies and add 1 cup of water.</span><br />
<span itemprop="recipeInstructions">4. Pulse the mixer for 30-45 seconds until the coconut releases its juices. Don't completely blend the coconut into a paste or chutney.</span><br />
<span itemprop="recipeInstructions">5. To squeeze out the coconut milk, you can empty the contents of the mixer onto a muslin cloth and squeeze it until all the juice is out, or you can take a little pulp in the hand and squeeze it to extract the milk. Sieve the juice to remove any pulp.</span><br />
<span itemprop="recipeInstructions">6. Do not discard the pulp.</span><br />
<span itemprop="recipeInstructions">7. After you have squeezed out all the pulp, you get the thick first press of coconut milk.</span><br />
<span itemprop="recipeInstructions">8. To make the thinner second press or more, add water to the pulp and massage it in.</span><br />
<span itemprop="recipeInstructions">9. Repeat the same process of squeezing out the milk as described above.</span><br />
<span itemprop="recipeInstructions">10. This is the thinner second press. You can continue to do it for further presses, although we recommend stopping at the third press.</span><br />
<span itemprop="recipeInstructions">11. Mix in the water the aamsol was soaked in by the spoonfuls. Aamsol is very sour, so add as per taste. Add in salt and mix well. </span><br />
<span itemprop="recipeInstructions">12. Serve chilled or at room temperature along with rice or just as a refreshing drink. </span>
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Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-74709273875119607422020-05-05T17:00:00.000+05:302020-05-05T17:00:08.999+05:30Coconut Milk Recipe | How to make Coconut Milk at home [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Coconut Milk recipe with step by step video instructions. How to make fresh coconut milk at home with fresh coconut. This recipe will show you how to make the thick first press and the thinner second press of coconut milk. This recipe is vegan, gluten-free and suits a Jain diet.</b></span></div>
<span style="color: #e06666;"><b><br />In a hurry? <a href="https://www.oneteaspoonoflife.com/2020/05/coconut-milk-recipe.htmlvideo">Jump to Video</a> or <a href="https://www.oneteaspoonoflife.com/2020/05/coconut-milk-recipe.html#recipe">Jump to Recipe</a></b></span></div>
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I am all about making my own coconut milk at home. The milk is fresh and free of any additives, preservatives, emulsifiers, and whatnot. And it tastes GREAT!<br />
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<h3>
<span style="color: #e06666;">Why you should make your own Coconut Milk:</span></h3>
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<ul>
<li>It's FRESH! I cannot think of a more appropriate reason.</li>
<li>No additives of any kind - emulsifiers, xanthan gum, preservatives, nothing, NADA.</li>
<li>You get to decide the thickness of the milk. It is completely up to you to either stop at the first press or to go thinner to the second or even third press.</li>
<li>You can go crazy with the flavoring, or you can just leave it plain.</li>
<li>You can make just as much as you need. This one ranks really high for me. I always mess up with how much I need if I buy, making my own lets me control that.</li>
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<span style="color: #e06666;"><br /></span></h3>
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<span style="color: #e06666;">The details...</span></h3>
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Your coconut milk will be as <b>good as the coconut you choose</b>. If you can get the sweetest and meatiest variety, go for it. Just a note, that coconut milk cannot be made with the green tender coconut that you get to drink on roadsides, you need regular cooking coconut - the brown one. But not the Khopra or dried one.<br />
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Making coconut milk is easy if you have someone to <b>grate the coconut</b> for you. In my case, Raj and I divided the work and it wasn't tiring at all. My advice is to get as much of the white flesh as possible and to avoid using the brown part of the coconut, that is closer to the shell.<br />
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Once you have the grated flesh, put it in a blender/mixer with just enough water to get the mixer started. I needed at least 1 cup, you may need more or less depending on the style of the mixer. The <b>less water you add, the thicker is your first press</b>. You don't need to grind the coconut, just pulse enough for a shorter duration to get the juices out.<br />
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After you have blended the coconut, you can add all the pulp to a muslin cloth and squeeze out all the milk in one go, or like my video, you can do it by the fistfuls. Whichever is easier for you. This is your <b>first press which is thicker and richer.</b><br />
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To get the second and third press (I wouldn't go beyond this), to the squeezed pulp, add more water. Again, it depends on how thin you want the coconut milk to be, so add water accordingly. I added 1 cup again. Massage the water into the pulp and again, squeeze out the milk either by the fistful or using a muslin cloth. This is the <b>thinner second press</b>. Repeat the same for the third press.<br />
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<span style="color: #e06666;">How to use the Coconut Milk?</span></h3>
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The options are so vast. This fresh coconut milk can be used to make curries, desserts, smoothies, or use it to soak up your cereal. I've tried all these and it works fantastically. The only thing I've never tried is using it in my tea or coffee. If you do, let me know how it turns out.</div>
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<span style="color: #e06666;">Some recipes to get you started:</span></h4>
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<ul>
<li><a href="https://www.oneteaspoonoflife.com/2015/05/vegetable-stew.html" target="_blank">Vegetable Stew</a></li>
<li><a href="https://www.oneteaspoonoflife.com/2016/02/pumpkin-sauce-vegan.html" target="_blank">Creamy pumpkin pasta sauce</a></li>
<li><a href="https://www.oneteaspoonoflife.com/2018/03/south-indian-chana-masala.html" target="_blank">South Indian Chana Masala</a></li>
<li><a href="https://www.oneteaspoonoflife.com/2018/07/eggplant-coconut-curry.html" target="_blank">Eggplant Coconut Curry</a></li>
<li><a href="https://www.oneteaspoonoflife.com/2018/01/vegan-thai-green-curry.html" target="_blank">Thai Green Curry</a></li>
<li><a href="https://www.oneteaspoonoflife.com/2019/01/vegan-laksa-soup.html" target="_blank">Vegan Laksa</a></li>
<li><a href="https://www.oneteaspoonoflife.com/2017/01/cauliflower-rendang-curry.html" target="_blank">Cauliflower Rendang</a></li>
<li><a href="https://www.oneteaspoonoflife.com/2016/05/coorg-pumpkin-curry.html" target="_blank">Pumpkin Curry</a></li>
<li><a href="https://www.oneteaspoonoflife.com/2018/06/lahsuni-methi-mushroom.html" target="_blank">Lahsuni Methi Mushroom</a></li>
<li><a href="https://www.oneteaspoonoflife.com/2019/01/raw-banana-kofta-curry.html" target="_blank">Raw Banana Kofta Curry</a></li>
<li><a href="https://www.oneteaspoonoflife.com/2013/09/kadle-bele-payasa-chana-dal-payasam.html" target="_blank">Chana Dal Kheer (Dessert)</a></li>
<li><a href="https://www.oneteaspoonoflife.com/2018/08/vegan-date-walnut-cake.html" target="_blank">Vegan Date and Walnut Cake</a></li>
</ul>
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<span style="text-align: justify;">Video Recipe</span></h3>
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<span itemprop="name">Coconut Milk Recipe | How to make Coconut Milk at home </span></h3>
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<a href="https://1.bp.blogspot.com/-VfQaL3q4dvY/XrAOctMXjwI/AAAAAAAAXsI/l8G8YfnUfAIu7EJ2S7rztuKR-8usJxW-QCLcBGAsYHQ/s1600/Coconut_Milk_3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="fresh coconut milk recipe" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-VfQaL3q4dvY/XrAOctMXjwI/AAAAAAAAXsI/l8G8YfnUfAIu7EJ2S7rztuKR-8usJxW-QCLcBGAsYHQ/s320/Coconut_Milk_3.jpg" title="Coconut Milk" width="200" /></a><span itemprop="description">How to make coconut milk from fresh coconut. Recipe of coconut milk with step by step video instructions.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Beverage</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">Asian</span><br />
<b>Prep Time:</b> <span content="PT40M" itemprop="prepTime">40 minutes</span><br />
<b>Cook time:</b> <span content="PT0M" itemprop="cookTime">0 minutes</span><br />
<b>Total time:</b> <span content="PT40M" itemprop="totalTime">40 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">2.5-3 Cups</span><br />
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<h3>
Ingredients:</h3>
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<span itemprop="recipeIngredient">1 large Coconut</span><br />
<span itemprop="recipeIngredient">2-3 cups Water</span><br />
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<h3>
Method:</h3>
<br />
<span itemprop="recipeInstructions">1. Break the coconut and grate the flesh. Try to only get the white flesh, avoid grating the brown part that is closer to the shell.</span><br />
<span itemprop="recipeInstructions">2. Add the grated coconut to a blender or mixer and add in just enough water to get the mixer going. We added 1 cup of water. The lesser the water, the thicker the coconut milk, so add accordinly.</span><br />
<span itemprop="recipeInstructions">3. Pulse the mixer for 30-45 seconds until the coconut releases its juices. Don't completely blend the coconut into a paste or chutney.</span><br />
<span itemprop="recipeInstructions">4. To squeeze out the coconut milk, you can empty the contents of the mixer onto a muslin cloth and squeeze it until all the juice is out, or you can take a little pulp in the hand and squeeze it to extract the milk. Sieve the juice to remove any pulp.</span><br />
<span itemprop="recipeInstructions">5. Do not discard the pulp.</span><br />
<span itemprop="recipeInstructions">6. After you have squeezed out all the pulp, you get the thick first press of coconut milk.</span><br />
<span itemprop="recipeInstructions">7. To make the thinner second press or more, add water to the pulp and massage it in. </span><br />
<span itemprop="recipeInstructions">8. Repeat the same process of squeezing out the milk as described in step 4.</span><br />
<span itemprop="recipeInstructions">9. This is the thinner second press. You can continue to do it for further presses, although we recommend stopping at third press.</span><br />
<span itemprop="recipeInstructions">10. If not using immediately, store the coconut milk in the fridge and use it within 2-3 days.</span></div>
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Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-50310311849162652882020-04-24T17:00:00.000+05:302020-04-24T17:00:03.325+05:30Pineapple Squash Recipe | How to make pineapple juice concentrate [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Pineapple squash recipe with step by step photo and video instructions. Pineapple squash is a pineapple drink concentrate made from fresh fruit. Water is added to the concentrate to make an instant juice when desired. Pineapple squash is vegan, gluten-free and fits a Jain diet. It is served chilled. </b></span></div>
<span style="color: #e06666;"><b><br />In a hurry? <a href="https://www.oneteaspoonoflife.com/2020/04/pineapple-squash.html#video">Jump to Video</a> or <a href="https://www.oneteaspoonoflife.com/2020/04/pineapple-squash.html#recipe">Jump to Recipe</a></b></span></div>
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Pineapple Squash + Cold Water + Ice cubes = <b>Summer in a glass.</b></div>
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I'm not a big fan of the sweltering heat of Summer, but I love all the cold drinks that come with it. My ideal summer scene would have been sitting on a shack near the beach, sipping a chilled drink and eating french fries. An evening I had in my plans but had to get postponed due to everything happening in the world at the moment.</div>
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But no regrets, because now I get to sit in my unusually quiet balcony on my bean bag without a care in the world and sip on this instant pineapple juice while I listen to all the bird activity. With all the humans inside, the birds have returned. It is nice to hear them chirping or even cawing around. I went from hating a pineapple as a child to loving it as an adult. And I love having this pineapple squash at hand these days.</div>
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<a href="https://1.bp.blogspot.com/-Eoy6kdCWonU/Xp7WuReO-kI/AAAAAAAAXVA/6v_s1mO-2wYVwacU3lX2jAgeYvT2CC3xgCLcBGAsYHQ/s1600/pineapple_squash_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Instant juice made from pineapple squash" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-Eoy6kdCWonU/Xp7WuReO-kI/AAAAAAAAXVA/6v_s1mO-2wYVwacU3lX2jAgeYvT2CC3xgCLcBGAsYHQ/s1600/pineapple_squash_2.jpg" title="Pineapple Squash" /></a></div>
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<span style="color: #ea9999; font-size: large;">What is pineapple squash?</span></h4>
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Pineapple Squash is a pineapple juice concentrate that you can mix with water or plain soda to instantly make a pineapple flavored drink. It also can be used in mocktails and cocktails.</div>
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<span style="color: #ea9999; font-size: large;"><b>The details...</b></span></div>
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Firstly, pick the ripest and sweetest pineapples, that are really fragrant. You will need less sugar if the fruit itself is very sweet. You can peel and cube the pineapple whenever you have time and keep it in the fridge until you are ready to prepare the squash.</div>
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Use a juicer or a blender to puree the pineapples. This puree needs to be strained to remove any fiber that is present. Use a fine-mesh strainer to get the smoothest puree that is free of any large bits or unwanted fiber. </div>
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The sugar syrup is a simple one, 2 parts sugar to 1 part water. The amount of sugar required depends on how sweet you like your drink and how sweet is your fruit. The fruit I bought was not very sweet, more on the tard side, so I needed all the sugar I used. The sugar syrup is boiled until you get a one string consistency. Once you have that, add in the strained puree and simmer on low heat for 5-8 minutes. I realized that the longer I cook the squash, the more the pineapple loses its freshness, hence I cooked it much less. However, it does need cooking, so don't skip it, especially if making large batches.</div>
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Once the squash cools down, we add lime juice to help in preservation. Although I really didn't need it, considering the squash barely lasted a week, and that too because I had a decent stock of <b><a href="https://www.oneteaspoonoflife.com/2020/04/lemon-ice-tea-recipe.html" target="_blank">Lemon Ice Tea</a> </b>already in the fridge and some store bought soft drinks.</div>
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Store the pineapple squash in a clean sterile bottle in the fridge. I prefer a glass bottle, but you can use plastic too. I'd completely avoid metal bottles.</div>
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And when you are in a mood to have pineapple juice, mix the concentrate with plain or sparkling water, throw in some ice cubes and enjoy!!</div>
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<a href="https://1.bp.blogspot.com/-Vwnl8St-W6s/Xp7WvY9foHI/AAAAAAAAXVM/3jVk06yFMSAKPexlSEmXXIMCYT_3EJVJQCLcBGAsYHQ/s1600/pineapple_squash_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Instant juice made from pineapple squash" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-Vwnl8St-W6s/Xp7WvY9foHI/AAAAAAAAXVM/3jVk06yFMSAKPexlSEmXXIMCYT_3EJVJQCLcBGAsYHQ/s1600/pineapple_squash_5.jpg" title="Pineapple Squash" /></a></div>
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<span style="text-align: justify;">Video Recipe</span></h3>
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="394" src="https://www.youtube.com/embed/PxZWlC2IvaU" width="700"></iframe></div>
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<span itemprop="name">Pineapple Squash Recipe | How to make Pineapple Juice Concentrate</span></h3>
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<a href="https://1.bp.blogspot.com/-3LTB1QxiQkY/Xp7WucW34II/AAAAAAAAXVI/djWm3bI65WMTEMHNvf7a829QqzVa7kZSQCLcBGAsYHQ/s1600/pineapple_squash_3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Instant juice made from pineapple squash" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-3LTB1QxiQkY/Xp7WucW34II/AAAAAAAAXVI/djWm3bI65WMTEMHNvf7a829QqzVa7kZSQCLcBGAsYHQ/s320/pineapple_squash_3.jpg" title="Pineapple Squash" width="200" /></a><span itemprop="description">Pineapple squash is a pineapple drink concentrate made from fresh fruit. Water is added to the concentrate to make an instant juice when desired. Pineapple squash is vegan, gluten-free and fits a Jain diet.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Beverage</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">Indian</span><br />
<b>Prep Time:</b> <span content="PT20M" itemprop="prepTime">20 minutes</span><br />
<b>Cook time:</b> <span content="PT30M" itemprop="cookTime">30 minutes</span><br />
<b>Total time:</b> <span content="PT50M" itemprop="totalTime">50 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">500ml</span><br />
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Ingredients:</h3>
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<span itemprop="recipeIngredient">2 small Pineapples (600 gms), peeled and cubed</span><br />
<span itemprop="recipeIngredient">1 cup Sugar</span><br />
<span itemprop="recipeIngredient">1 cup Water</span><br />
<span itemprop="recipeIngredient">1 Tbsp Lime Juice</span><br />
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Method:</h3>
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<span itemprop="recipeInstructions">1. Add the peeled and cubed pineapple to a blender along with 0.25 cup of water and blend to a smooth puree.</span><br />
<span itemprop="recipeInstructions">2. Strain this puree using a fine mesh strainer and keep aside.</span><br />
<span itemprop="recipeInstructions">3. Heat the sugar and 0.5 cup water in a large sauce pan to make a simple sugar syrup. Simmer the sugar syrup until it has 1 string consistency.</span><br />
<span itemprop="recipeInstructions">4. Pour in the pureed pineapple and cook on low heat for 5-8 minutes.</span><br />
<span itemprop="recipeInstructions">5. Remove from heat and allow to cool to room temperature.</span><br />
<span itemprop="recipeInstructions">6. Add the lime juice and mix well.</span><br />
<span itemprop="recipeInstructions">7. Store in a clean glass or plastic bottle in the fridge.</span><br />
<span itemprop="recipeInstructions">8. To serve, fill 1/3rd of the glass with pineapple squash and add 2/3rd glass of cold water. Add ice cubes if desired.</span><br />
<span itemprop="recipeInstructions">9. Serve chilled.</span></div>
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<b>Step by step photo instructions:</b></h3>
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Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-3096519729248801432020-04-21T17:00:00.000+05:302020-04-27T20:17:36.057+05:30Chutney Pudi Recipe | Chutney Powder Recipe | Gunpowder Recipe [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Chutney Pudi recipe with step by step photo and video instructions. Chutney Pudi is a popular condiment from North Karnataka. Chutney Pudi is a spicy peanut and roasted gram powder that can be eaten as a dry chutney along with ghee or oil. Chutney Pudi is served as an accompaniment to idli, dosa, chapati or rice.</b></span></div>
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This wonderful orange spicy powder with an odd crystal of sugar or a small bit of tamarind was basically my school lunch. Yes, I am not joking. I cannot tell you how much I loved chutney pudi as a school kid. Every day for four years my mother had to make me 2 chapatis and then slather them with homemade ghee (yummm) and lots of chutney pudi, fold it into small triangles and pack it off with me. I'm not sure why, but I would not eat anything else for lunch/snack. I mean my "lunch" break was at 10am, so that was definitely a snack, and not really lunch. I was definitely the teacher's pet for getting a healthy snack while some of the other kids got cookies and other sweet treats, which for some odd reason did not tempt me back then. Not so much now, I'd gobble up a cookie anytime.</div>
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<span style="text-align: justify;">Having chutney pudi at home is extremely convenient for those busy days when you don't have time to cook. It is also extremely convenient that chutney pudi has a reasonably long shelf life, it will easily last you from 6-8 weeks if you use fresh and high quality ingredients. </span><br />
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Chutney Pudi is a popular condiment that is served along with idlis or dosa. Mix it with ghee or oil and make an instant chutney that can be mopped up with the idli or the dosa. It is mixed with curd or yogurt and popularly eaten along with <a href="https://www.oneteaspoonoflife.com/2018/09/jolada-rotti-jowar-bhakri.html" target="_blank"><b>Joladda Rotti or Jowar Roti</b></a> in North Karnataka. I loved dunking my pav or bread in curd and chutney pudi back in the day. I have made butter and chutney pudi sandwiches, that taste really nice by the way. As I already told, you can eat chutney pudi with chapati or roti. Mix it along with hot steamed rice and ghee or coconut oil and make it an easy meal.</div>
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Every family, region, community in the Southern and Western parts of India makes their own version of dry chutney aka spicy lentil powders. This recipe is my mom's recipe. There are a few of her recipes that I listed down when I could and I don't change anything in them. I won't tweak them or enhance them. They are perfect the way they are. This Chutney Pudi is one of them. <span style="text-align: justify;">My recipe is made from roasted or fried gram (chickpeas), peanuts and dry coconut. Some make it with chana dal and some just with peanuts or dry coconut. Some add garlic, some don't. Except for the one with chana dal, I'll eat any other chutney pudi. </span></div>
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<span style="text-align: justify;">My version of chutney pudi is very simple. The ratios of roasted gram to peanuts to dry coconut is 2:1:1. The peanuts are roasted to extend the shelf life and to help you deskin them. I don't deskin them because it really doesn't make much of a difference in the end product. But you can deskin them or use skinned roasted peanuts (preferably, unsalted). The dry coconut is warmed only to extend shelf life. It doesn't need to change color. The pan was way too hot while I was shooting this video which led to the slight coloring of the coconut, but usually, it doesn't. The coconut and the peanuts need to be at room temperature before you grind them, else they will release their oils. The peanut and coconut are ground together until you have a coarse powder of sandy texture or slightly bigger grains. Grinding the coconut and peanuts longer will make them release their oil. I recommend pulsing the mixer instead of running it continuously. </span></div>
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<span style="text-align: justify;">The roasted gram or puthani or futana is divided and ground with different ingredients - first time with roasted red chillies and the second time with tamarind. Lightly roasting the dry red chillies in oil makes them crispy and help them in grinding into a fine powder. While grinding the tamarind, try to grind it until the tamarind is broken into small bits. It will never become a fine powder though. Sugar is optional, but tastes good. You can add jaggery powder too. Salt is mandatory. The tempering adds to flavor and extends the shelf life. But you need to ensure that the mustard has spluttered and that all the curry leaves are crispy, undercooked curry leaves can drastically decrease shelf life. If you don't have access to curry leaves, skip them. </span></div>
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<span style="text-align: justify;">Video Recipe</span></h3>
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="394" src="https://www.youtube.com/embed/vtExskrmamY" width="700"></iframe></div>
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<span itemprop="name">Chutney Pudi Recipe | Chutney Powder Recipe | Gunpowder Recipe</span></h3>
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<a href="https://1.bp.blogspot.com/-0s4V7zQAkuo/Xp0ZC-e3QmI/AAAAAAAAXQI/Yq0njHhxvXoYyy1fRPvSQaMwTEzcnR55wCLcBGAsYHQ/s1600/Chutney_Pudi_5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="chutney pudi" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-0s4V7zQAkuo/Xp0ZC-e3QmI/AAAAAAAAXQI/Yq0njHhxvXoYyy1fRPvSQaMwTEzcnR55wCLcBGAsYHQ/s320/Chutney_Pudi_5.jpg" title="chutney pudi" width="200" /></a><span itemprop="description">Chutney Pudi is a popular condiment from North Karnataka. Chutney Pudi is a spicy peanut and roasted gram powder that can be eaten as a dry chutney along with ghee or oil. Chutney Pudi is served as an accompaniment to idli, dosa, chapati or rice.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Condiment</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">South Indian</span><br />
<b>Prep Time:</b> <span content="PT10M" itemprop="prepTime">10 minutes</span><br />
<b>Cook time:</b> <span content="PT20M" itemprop="cookTime">20 minutes</span><br />
<b>Total time:</b> <span content="PT30M" itemprop="totalTime">30 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">3 cups</span><br />
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Ingredients:</h3>
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<span itemprop="recipeIngredient">2 cups Roasted Gram (Puthani / Futana)</span><br />
<span itemprop="recipeIngredient">1 cup Dry Coconut, grated</span><br />
<span itemprop="recipeIngredient">1 cup Peanuts</span><br />
<span itemprop="recipeIngredient">1 tsp Tamarind</span><br />
<span itemprop="recipeIngredient">10-15 Red Chilies</span><br />
<span itemprop="recipeIngredient">0.5 tsp Sugar</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br />
<span itemprop="recipeIngredient">10-12 Curry leaves</span><br />
<span itemprop="recipeIngredient">1 tsp Mustard seeds</span><br />
<span itemprop="recipeIngredient">2.5 Tbsp Oil</span><br />
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Method:</h3>
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<span itemprop="recipeInstructions">1. Dry roast the peanuts until they are slightly browned and tiny black spots appear on the skin. Remove from heat and keep aside to cool. Peel them if desired.</span><br />
<span itemprop="recipeInstructions">2. Add the grated dry coconut to the pan and roast until warm. Remove from heat and allow to cool.</span><br />
<span itemprop="recipeInstructions">3. Add 1 tsp of oil and add the dry red chillies and roast until they are puffed up and crisp. Remove from heat and allow to cool.</span><br />
<span itemprop="recipeInstructions">4. Add 1 cup of roasted gram to the mixer and add the roasted chillies. Grind until smooth. Empty the powder to a large mixing bowl.</span><br />
<span itemprop="recipeInstructions">5. Grind the peanuts and dry coconut to a coarse powder (sand like consistency). Add the powder to the mixing bowl.</span><br />
<span itemprop="recipeInstructions">6. Grind the remaining roasted gram with tamarind to a smooth powder. Add the powder to the mixing bowl.</span><br />
<span itemprop="recipeInstructions">7. Add salt and sugar and mix well until completely combined. Add red chilli powder if the chutney pudi is not spicy enough.</span><br />
<span itemprop="recipeInstructions">8. Heat the remaining oil in a pan for the tempering and add the mustard seeds.</span><br />
<span itemprop="recipeInstructions">9. Once they splutter, add the curry leaves and fry until crisp.</span><br />
<span itemprop="recipeInstructions">10. Add the tempering to the chutney pudi and mix gently.</span><br />
<span itemprop="recipeInstructions">11. Store in an airtight container at room temperature for weeks.</span></div>
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<b>Step by step photo instructions:</b></h3>
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Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-83442595990259522372020-04-17T17:00:00.000+05:302020-04-17T17:00:10.023+05:30Lemon Ice Tea Recipe [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Lemon Ice Tea recipe with video instructions. Lemon Ice Tea is a popular Summer non-alcoholic drink made by flavoring cold tea with lime juice. It is served chilled. </b></span></div>
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Have I ever mentioned how much I LOVE Ice Tea? Lemon Ice Tea is pretty much the only drink I have outside. Sorry, no soft drinks for me. And I've been adventurous with my ice tea as well, I've tried the rose, the peach, even the hibiscus Ice Tea. But as a loyalist, I keep coming back to the Lemon Ice Tea.<br />
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And these are the best day to enjoy a tall glass of ice tea. I love dragging my bean bag to the balcony, bask in the Summer sun while I listen to retro songs and sip on my chilled ice tea. Clean air and no traffic noise are some of the few benefits of the lockdown that I am enjoying.<br />
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Lemon Ice Tea isn't necessarily a healthy drink, but it definitely healthier than the bottled drinks you are buying. The sole reason being the sugar content. You get to control the type and quantity of the sweetener when you make Ice Tea at home. While I have used plain white sugar, the not so healthy option, you can easily substitute it with honey, agave syrup or maple syrup.<br />
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You can also go all crazy on the flavorings. Don't let your imagination stop you at just lemon. I did just that. I added a few other things to my ice tea that I love. While it would have been more appropriate to call this the Lemon-Mint-Ginger Ice Tea, I stuck to the dominant flavor while naming it. But it does have ginger and mint. Two things I believe make it taste even fresher. Oh yes, the other benefit of making your own Ice Tea - Freshness! Other than the tea leaves, which are obviously dried, everything else you put in there is fresh, so the flavor is so much more pronounced. And if you grow mint on your window sill, like me, it couldn't get any fresher than this.<br />
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<span style="text-align: justify;">Video Recipe</span></h3>
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<span itemprop="name">Lemon Ice Tea Recipe</span></h3>
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<a href="https://1.bp.blogspot.com/-XGH6d8v_jG0/XpKz3h1YoFI/AAAAAAAAXB8/-r9XsGaRBHICUon4Lp5aIcLt6RQKTvFNACLcBGAsYHQ/s1600/lemon_ice_tea_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="Lemon Ice Tea" border="0" data-original-height="1050" data-original-width="700" height="300" itemprop="image" src="https://1.bp.blogspot.com/-XGH6d8v_jG0/XpKz3h1YoFI/AAAAAAAAXB8/-r9XsGaRBHICUon4Lp5aIcLt6RQKTvFNACLcBGAsYHQ/s1600/lemon_ice_tea_2.jpg" title="Lemon Ice Tea" width="200" /></a><span itemprop="description">Lemon Ice Tea is a chilled beverage made by flavoring ice col tea with lemon juice.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Beverage</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">International</span><br />
<b>Prep Time:</b> <span content="PT5M" itemprop="prepTime">5 minutes</span><br />
<b>Cook time:</b> <span content="PT15M" itemprop="cookTime">15 minutes</span><br />
<b>Total time:</b> <span content="PT20M" itemprop="totalTime">20 minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">1 Litre</span><br />
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Ingredients:</h3>
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<span itemprop="recipeIngredient">1 litre Water</span><br />
<span itemprop="recipeIngredient">1-2 tsp Tea Powder</span><br />
<span itemprop="recipeIngredient">2-4 Tbsp Sugar</span><br />
<span itemprop="recipeIngredient">1 Tbsp Ginger, grated (Optional)</span><br />
<span itemprop="recipeIngredient">Handful of fresh Mint leaves</span><br />
<span itemprop="recipeIngredient">0.25 Lemon or Lime</span><br />
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Method:</h3>
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<span itemprop="recipeInstructions">1. Heat 1 litre of water until it reaches a rolling boil.</span><br />
<span itemprop="recipeInstructions">2. If using ginger, add it now and allow the water to boil for 2-3 minutes to infuse the ginger.</span><br />
<span itemprop="recipeInstructions">3. Add the tea powder and allow the water to boil for 3-4 minutes or until it has reached the desired strength. The tea should have the flavor of tea without tasting bitter, hence, the quantity of the powder is less.</span><br />
<span itemprop="recipeInstructions">4. Add in the sugar and mix well until combined. Add sugar as per taste. If replacing sugar with any natural sweetener like honey, agave or maple syrup, do not add it now.</span><br />
<span itemprop="recipeInstructions">5. Turn off the heat and add in the mint leaves, if using and allow to stand for 8-10 minutes.</span><br />
<span itemprop="recipeInstructions">6. Strain the tea. If using natural sweetener, add it now.</span><br />
<span itemprop="recipeInstructions">7. Allow the tea to reach room temperature and then add in the lemon or lime juice. Adding lemon juice when the tea is hot may turn in bitter, therefore, we are adding it once the tea has cooled.</span><br />
<span itemprop="recipeInstructions">8. Pour the tea in a bottle and chill for 8-12 hours or until cold.</span><br />
<span itemprop="recipeInstructions">9. Serve chilled, preferably, with ice cubes. </span><br />
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Anuhttp://www.blogger.com/profile/06513637497044639789noreply@blogger.com0tag:blogger.com,1999:blog-8071970554605175413.post-64283690986785522372020-04-07T17:00:00.000+05:302020-04-07T17:00:03.683+05:30Crispy Moong Dal Recipe | Moong Dal Namkeen Recipe [Video]<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e06666;"><b>Crispy Moong Dal or Moong Dal Namkeen recipe with step by step photo and video instructions. Crispy Moong Dal is a deep-fried lentil snack that is popular in India. Crispy moong dal is inspired from Haldiram's moong dal namkeen and is great as a tea time snack. Crispy Moong Dal is vegan, gluten free and fits a Jain diet.</b></span></div>
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Ok, I'll be honest, I've been spending wayyy too much time on Twitter following #workingfromhome. And I'm jealous, of the lovely co-workers, read pet cats and dogs, that so many folks have. And here I am stuck with actual humans. But I guess that has some advantages too, at least I don't have to do the dishes. But I still feel, one look at that smushy puppy face and I would have forgotten all my stress and anxiety. This working from home thing has me discovering some new things about myself. One, I like hoarding vegetables. Yes, I'm less of a grocery or TP hoarder, but leave me with less than 3 types of veggies in the fridge, and I'm anxious. Two, I can live without chips, chocolate and ice cream. I know the rest of the world ran out of TP, but Bangalore ran out of chips. Apparently, that's what we need to fuel us down here. Three, I still am not a fan of exercise, well that's not a new one. Four, I love cooking more than I ever thought.<br />
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I've discovered in the absence of travel to work, I'm left with a lot more time, and I am investing that in cooking and prepping. We are eating more and more hot breakfasts that take a little longer to make, I've sundried two batches of <a href="https://www.oneteaspoonoflife.com/2017/06/sun-dried-potato-chips.html" target="_blank">potato chips</a>, I've made 3 bottles of <a href="https://www.oneteaspoonoflife.com/2018/04/instant-mango-pickle-video-recipe.html" target="_blank">instant mango pickle</a>, a few bottles of ice tea and pineapple squash, and I'm making a lot of snacks. Last week I posted the <a href="https://www.oneteaspoonoflife.com/2020/03/paper-avalakki-mixture.html" target="_blank">P<span id="goog_930628790"></span>aper Avalakki Mixture</a><a href="https://www.blogger.com/"><span id="goog_930628791"></span></a>, which has been kind of a lifeline, because it also doubles up as breakfast when required. I've made loads of <a href="https://www.oneteaspoonoflife.com/2016/12/savory-puffed-rice-murmura-chiwda.html" target="_blank">Churmuri Chiwda</a> to much on along with tea. And this week I made this Crispy Moong Dal, in total Haldiram's style.<br />
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<a href="https://1.bp.blogspot.com/-UpFYCycTgAQ/Xonapnx-olI/AAAAAAAAW6Q/uVmCW3zs540PNAMt6yfz4l1eQOBn30P8QCLcBGAsYHQ/s1600/Moong_Dal_Namkeen_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="crispy moong dal namkeen" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-UpFYCycTgAQ/Xonapnx-olI/AAAAAAAAW6Q/uVmCW3zs540PNAMt6yfz4l1eQOBn30P8QCLcBGAsYHQ/s1600/Moong_Dal_Namkeen_3.jpg" title="Crispy Moong Dal" /></a></div>
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<a href="https://1.bp.blogspot.com/-v_24sZiDlxk/XonaqDHjxbI/AAAAAAAAW6U/BlwlATznDHY-QGiPKZBqVExwMBpdGspfQCLcBGAsYHQ/s1600/Moong_Dal_Namkeen_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="crispy moong dal namkeen" border="0" data-original-height="1050" data-original-width="700" src="https://1.bp.blogspot.com/-v_24sZiDlxk/XonaqDHjxbI/AAAAAAAAW6U/BlwlATznDHY-QGiPKZBqVExwMBpdGspfQCLcBGAsYHQ/s1600/Moong_Dal_Namkeen_4.jpg" title="Crispy Moong Dal" /></a></div>
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Crispy Moong Dal or Moong Dal Namkeen flooded the Indian market in the late 1990s and took the urban population by a storm. Everyone loved this simple salty snack. It became a family favorite, something to serve when your family and friends dropped in unannounced on the weekends. Kids loved it, double dipping their wet fingers into the bowl and amused when the dal stuck to their fingers, eh, just for this reason, always give kids their own bowl of moong dal. I've loved Moong Dal namkeen from the time I first ate it. But I never attempted to make it. Frankly I had no clue it was so easy to make it, until now.<br />
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Crispy Moong Dal requires just 3 ingredients in reality - the moong dal, salt and oil to fry it in. While the time taken to make the crispy moong dal is long, it is mostly effortless. The moong dal needs to soak for a good 3 to 4 hours and dry for nearly 1 hour before you can start frying it. This soak and dry time makes up for most of the time taken. Once the moong dal is dry, we fry it using a mesh strainer. The reason for this is simply because the dal is too small and if directly dumped in the oil, will spread all throughout and it will take a lot of effort to fish out every grain from the oil. A mesh strainer makes it much easier to fry. The temperature of the oil matters a lot here. If the oil is not hot enough, you will end up with a box of moong dal that is hard and not crispy. Very unpleasant. To test the temperature of the oil, drop in 1 or 2 grains, if they immediately rise to the top, the oil is hot enough.<br />
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Once you have fried the moong dal, use a clean paper napkin to remove the excess oil and immediately add seasoning. If you allow the dal to cool, the salt will not stick to the moong dal. I only added salt, you can add spices if you want.<br />
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Crispy Moong Dal stayed crisp and fresh for about a week in an airtight box. It didn't last beyond it for me to determine the shelf life.<br />
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<span style="text-align: justify;">Video Recipe</span></h3>
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="394" src="https://www.youtube.com/embed/DOn6TXQOLM8" width="700"></iframe></div>
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<span itemprop="name">Crispy Moong Dal Recipe | Moong Dal Namkeen Recipe</span></h3>
<a href="https://1.bp.blogspot.com/-qWjVQH1YnnU/XonarCGAxNI/AAAAAAAAW6c/r9mGpGnLsOQo-ppwuFF3Q_Bxoik2-vS1ACLcBGAsYHQ/s1600/Moong_Dal_Namkeen_6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="crispy moong dal namkeen" border="0" data-original-height="922" data-original-width="700" itemprop="image" src="https://1.bp.blogspot.com/-qWjVQH1YnnU/XonarCGAxNI/AAAAAAAAW6c/r9mGpGnLsOQo-ppwuFF3Q_Bxoik2-vS1ACLcBGAsYHQ/s320/Moong_Dal_Namkeen_6.jpg" title="Crispy Moong Dal" width="200" /></a><span itemprop="description">Crispy Moong Dal or Moong Dal Namkeen is a deep-fried lentil snack that is popular in India. Crispy moong dal is great as a tea time snack. Crispy Moong Dal is vegan, gluten free and fits a Jain diet.</span><br />
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<b>Recipe Type:</b> <span itemprop="recipeCategory">Snacks</span><br />
<b>Cuisine:</b> <span itemprop="recipecuisine">Indian</span><br />
<b>Prep Time:</b> <span content="PT5H" itemprop="prepTime">5 Hours</span><br />
<b>Cook time:</b> <span content="PT20M" itemprop="cookTime">20 Minutes</span><br />
<b>Total time:</b> <span content="PT5H20M" itemprop="totalTime">5 Hours 20 Minutes</span><br />
<b>Yield:</b> <span itemprop="recipeYield">200 gms or 1 cup</span><br />
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Ingredients:</h3>
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<span itemprop="recipeIngredient">1 cup or 200gms Moong Dal</span><br />
<span itemprop="recipeIngredient">Salt to taste</span><br />
<span itemprop="recipeIngredient">Oil to fry</span><br />
<span itemprop="recipeIngredient">Water as required</span><br />
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Method:</h3>
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<span itemprop="recipeInstructions">1. Wash the moong dal twice in tap water and drain out the water.</span><br />
<span itemprop="recipeInstructions">2. Soak the moong dal in water for 3-4 hours.</span><br />
<span itemprop="recipeInstructions">3. Drain out the water and spread the moong dal on a kitchen towel for 1 hour, allowing it to dry.</span><br />
<span itemprop="recipeInstructions">4. Heat oil in a kadhai. Allow the oil to become very hot, if oil it not hot enough the moong dal will turn hard instead of crispy.</span><br />
<span itemprop="recipeInstructions">5. Take a little of the moong dal in a net strainer and place in the oil.</span><br />
<span itemprop="recipeInstructions">6. Stir the moong dal with a spoon frequently.</span><br />
<span itemprop="recipeInstructions">7. Fry for 1 to 3 minutes until the moong dal is crispy. The moong dal will shrink and color will change slightly.</span><br />
<span itemprop="recipeInstructions">8. Pour the moong dal onto a bowl lined with a paper napkins.</span><br />
<span itemprop="recipeInstructions">9. With another paper napkin, wipe off the excess oil from the moong dal.</span><br />
<span itemprop="recipeInstructions">10. While the moong dal is still hot, add salt and mix well.</span><br />
<span itemprop="recipeInstructions">11. Once cooled, store in an air tight container at room temperature.</span></div>
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Step by Step Photo Instructions</h3>
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