tag:blogger.com,1999:blog-3121809974318350352024-03-14T23:35:43.298-04:00Pocket full of SpicesThis is basically a food blog (with recipes both delicious and easy to cook) that also talks about other fine ingredients of life.Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-312180997431835035.post-6507563869457538992016-03-25T00:48:00.006-04:002016-04-24T23:16:15.196-04:00Everyday Chicken Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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I had few chicken pieces and exactly 30 minutes at hand to make a dinner for the family. And I just made the easiest chicken curry possibly that was liked by all. This is great for any weeknight dinner when you do not want anything elaborate and do not have many things at your disposal. </div>
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<i>Ingredients</i></div>
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<i>Chicken - Half kg (1 lb), cut into pieces</i></div>
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<i>Onions - 2 medium, chopped</i></div>
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<i>Potatoes - 2 medium, cut into halves</i></div>
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<i>Yogurt - 2 tablespoon</i></div>
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<i>Cumin powder- 1 teaspoon</i></div>
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<i>Coriander powder - 1 teaspoon</i></div>
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<i>Cilantro - 1 small bunch</i></div>
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<i>Garam Masala - 1 teaspoon (4 cardamoms, 2 cloves, 4 black peppers, a small piece of cinnamon)</i></div>
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<i>Oil - 2 tablespoon, I used mustard oil</i></div>
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<i>Salt - To taste</i></div>
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Mix cumin and coriander powder with the yogurt and smear nicely on the chicken.</div>
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Heat oil in pan, add a red chili, and garam masala to it. Salute for a minute, and add the chopped onions. Salute till they are light golden in color.</div>
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Add the yogurt and spiced mixed chicken pieces, fry in oil along with onions, till the color changes from raw to nice brown.</div>
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Add the potatoes and fry a bit. (Yes, I always have potatoes n chicken curry, makes it extra yummy). </div>
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Add salt to taste. Now add water to it, cover the pan and cook till it is almost done. </div>
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Just before turning the heat off, add chopped cilantro, mix well and turn the heat off.</div>
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Tastes yummy when served with roti or white rice.</div>
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<i>Enjoy!</i></div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com0tag:blogger.com,1999:blog-312180997431835035.post-6778130930740697232016-03-17T02:29:00.000-04:002016-03-17T02:29:15.056-04:00Pasta with Broccoli - Just 10 Minutes!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: justify;">Back after a long time! But just in time when you need a recipe that takes negligible time to cook so that you can spend time with your lil one and survive this long summer holidays. I know sista. That's how my life is going on too.</span></div>
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Well, technically this recipe calls for more than 10 minutes, but that including the boiling time. This is packed with vegetable and cheese so very balanced and nutritional for your growing kiddo. I am sure you can use any veggies of your choice.</div>
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<i>Broccoli - 1 small head, cut into bite size florets (minus stem)</i></div>
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<i>Pasta - 1 cup of your choice, I used elbow in this</i></div>
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<i>Cheese - 4 slices, you can use whatever you have, for shredded use about 1/2 cup</i></div>
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<i>Garlic - 4 cloves</i></div>
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<i>Salt - To taste</i></div>
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<i>Pepper - 1/2 teaspoon</i></div>
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These days lil A (almost 5, not so lil any more) dismisses any kind of veggies being served to her. This makes this ever worried mamma paranoid, but luckily she is still loving broccoli. So I feed her this beauty as much as possible till the stars de-align and she stops loving it .</div>
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In a pot take enough water, add salt and bring it to boil. Add the pasta and the broccoli at the same time, and cook till al dente, say for about 6-8 minutes.<br />
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Reserve a cup of boiled pasta water, and drain the remaining. Heat 1 tablespoon of oil (you can use the same pot), and add the crushed garlic to it. When the garlic turns brown, add the pasta and broccoli to it. Mix well.<br />
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Add the shredded cheese, or tear the cheese slices and spread on it. Mix with a wooden spoon.<br />
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Add salt and freshly crushed pepper. Give it a mix.<br />
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Add the pasta water, mix it well and let it simmer for 2 minutes.<br />
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Cover the pan and turn off the heat.<br />
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Your delicious yet simple pasta with broccoli is ready.<br />
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com0tag:blogger.com,1999:blog-312180997431835035.post-54931575091523465832016-02-27T00:05:00.000-05:002016-02-27T00:05:58.417-05:00Book Review: Ramayana The Game of Life: Stolen Hope Book 3<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif;">I know I have been absent from this space for quiet a long time. Life takes its own course and gets busy day after day. But, I am back, and back to review this wonderful book that I got in my mail. This is the third book of the Ramayana series by Shubha Villas. I already read the <a href="http://pocketfullofspices.blogspot.in/2015/02/book-review-ramayana-game-of-life.html">second book </a>and I was thrilled to get an opportunity to review the third. Thank you <a href="http://blogadda./">BlogAdda.</a></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">This book starts with the story of King Danda and his reign over Dandakaranya. This part of the story was totally new to me and soon I was engrossed reading it. Shubha has this unique talent to weave the story nicely, and write it in a very simple yet enchanting way. The way the life of the brothers along with Sita is portrayed only speaks about the strength </span><span style="font-family: "times" , "times new roman" , serif;">of the writer. It sums up in a nice way Rama's morality and honesty towards his parents, life, and people of kingdom, it shows Sita's faithfulness, endurance and her love for her family. </span>Ramayana in general plays an important role not only in Indian literature but also in Indian society. It depicts the story of an ideal kingdom with perfect relationships, and talks about ideal characters like the ideal father, son, brother and wife. Ramayana has been translated in various languages all over India.</div>
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<span style="font-family: "times" , "times new roman" , serif;">Shubha has very nicely given us a taste of the hope and desolation, praise and trickery that goes on in a royal family.</span>What I like about the book, is the analogy the writer brings with the modern day life situations and explains it in todays perception. Also, I felt the book dealt with the characters in a more humanly manner and thus one can relate to the emotions and pain of the characters. The writer truly did a wonderful job in depicting this thrilling and complicated family drama. The book ends with Sita been taken away by Ravana to Ashoka vatika, and Lakshmana's diary. It nicely says about Rama's emotion and grief on losing Sita. The picture of Asoka vatika and Lanka has also been depicted nicely. The book gives an account of Sita's feelings, emotions and thought when she was placed in Ashoka vatika. It also shows her strength in the way she spoke to Ravana.</div>
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Overall the book is nicely written and makes for a very good read with easy explanation and lucid way of story telling.<span style="text-align: left;"> </span></div>
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This review is a part of the biggest <a href="http://blog.blogadda.com/2011/05/04/indian-bloggers-book-reviews">Book Review Program </a>from <a href="http://www.blogadda.com/">Blogadda</a>. Participate to get free books today!</div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com0tag:blogger.com,1999:blog-312180997431835035.post-34809233765299260322015-08-10T01:25:00.005-04:002015-08-10T01:25:45.637-04:00Prawn Cauliflower Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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My lil one loves prawns. Quite often she demands for "chingri" and wants to eat it "sudhu sudhu", which means only prawns and nothing else. Last Saturday was very busy which included a parents-teacher meeting at lil A's school and running errands. Initially we thought of eating lunch outside, but for some reasons I was craving some homemade nice curry. I peeked in the vegetable box and saw one small cauliflower sitting to be used. I thought of doing a plain and simple cauliflower curry but then remembered about this curry and got excited. I have not made this in ages, don't know why, so made this with full eagerness. And it turned out to be really good. I like the light, little watery version of this curry and enjoyed it with a warm white rice. Life is good! </div>
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<i>Cauliflower - 1 small head</i><br />
<i>Prawns - 6-8 large/12-14 small or whatever you like</i><br />
<i>Potato - 1 medium, diced</i><br />
<i>Onions - One medium, sliced fine, 1 small made to paste</i><br />
<i>Ginger - 1/2 inch, made to paste</i><br />
<i>Garlic - 2-4 cloves, made to paste</i><br />
<i>Cinnamon - 1/2 inch stick</i><br />
<i>Cardamoms - 3-4</i><br />
<i>Cloves - 2-3</i><br />
<i>Red chilli - 1</i><br />
<i>Green chilli - 2, or as many as you like</i><br />
<i>Turmeric - 1/2 teaspoon</i><br />
<i>Cumin powder - 1 teaspoon</i><br />
<i>Salt to taste</i><br />
<i>Oil - 4 tablespoon (I used mustard oil)</i><br />
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I cut the cauliflower into medium sized florets and smeared with salt and turmeric. The potato was diced. Both prawns and potatoes were smeared with salt and turmeric too. </div>
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(Tips: I cut the cauliflower and keep it submerged for 10-15 minutes in highly salted water, it cleans the vegetable from any insects hidden inside).</div>
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Next I fried the florets in hot oil, till they were slightly browned. Next in the remaining oil, saute the prawns till the color changes. remove and place on the kitchen paper.</div>
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In the remaining oil (add more oil if required), add red chilli, cardamoms, cloves and cinnamon and saute for a minute or two. Add the sliced onions to it and fry it till they are translucent. Add the onion paste to it and fry it well. </div>
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Next add garlic and ginger paste and mix well. Add salt, turmeric and cumin powder. Add the florets and potatoes to it and give it a nice mix for few minutes.</div>
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Once the potatoes and florets are well mixed with spices, add the prawns, green chillies, and add 1/2 cup of warm water to it. If you want it more watery, add more water. Cover it and simmer for few more minutes.</div>
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Check to see if all are cooked well and the soup becomes little thick in nature. Add a spoonful of "ghee" or clarified butter to it.</div>
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Serve with warm rice. </div>
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<span style="font-size: x-small;">Sorry, I was in hurry and could not take many pics.</span></div>
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<i>Enjoy!</i></div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com0tag:blogger.com,1999:blog-312180997431835035.post-16370980221925210392015-07-19T23:47:00.002-04:002015-07-19T23:47:33.073-04:00Easy Eggless Semolina Cake <div dir="ltr" style="text-align: left;" trbidi="on">
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This is a supereasy to make and very comforting semolina cake. I had a version of this cake way back at a friend's home. I was craving to have some cake that goes well with tea or coffee but was not in a mood for anything elaborate. Searching in the internet, I came across basbousa, a Mediterranean semolina cake and thought it might be interesting. I am glad that I gave it a try this weekend and was extremely happy with the cake. It is bit higher on the calorie side but then again indulgence is allowed once in a while.</div>
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<i>Ingredients</i></div>
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(This is for my 7 inch pan)</div>
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Semolina - 1 cup</div>
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Sugar - 1/4 cup (It was mildly sweet which we like, you can increase the sugar to 1/2 cup)</div>
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Yogurt - 1/2 cup</div>
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Milk - 1/2 cup (Whole or skim)</div>
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Butter - 2 tablespoon (soft)</div>
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Raisins- Fistful (optional)</div>
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Almonds - 5-6, to garnish</div>
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For syrup</div>
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Water - 1/2 cup</div>
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Sugar - 1/2 cup</div>
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Cinnamon - 1 inch</div>
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Cardamom - 3/4 pieces</div>
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Dry roast the semolina for 5-7 minutes. Be careful not to burn it.</div>
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In a bowl, mix the sugar with yogurt well. Add milk to it and stir it again. Now add the roasted semolina to it and mix it well. If it is too tight, you can add 2 more tablespoon of milk.<br />
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Add the butter to it and set aside for few minutes so that the butter is nicely absorbed. Add the raisins to the mixture.<br />
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Pre heat the oven at 180C.<br />
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In the meantime, add water and sugar for the syrup in a pot and bring it to boil. Add the cardamoms and cinnamon.<br />
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Once the sugar is melted, lower the heat and let it simmer for 10-15 minutes till the syrup is thick.<br />
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Transfer the semolina mix into a greased pan and bake it for 25-35 minutes.In the meantime chop the almonds.<br />
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Last 5-7 minutes I have broiled the cake to give it a nice color on the top. Once done (test with a fork, when inserted it should come out clean), take it out carefully, and make some slits on it with a knife.<br />
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Pour the syrup on the warm cake and garnish with slivered almonds.<br />
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<span style="text-align: left;">Have a piece as it is or with your afternoon tea.</span></div>
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<i>Enjoy!</i></div>
Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com0tag:blogger.com,1999:blog-312180997431835035.post-52200188067592082842015-06-23T04:20:00.001-04:002015-06-23T04:20:43.749-04:00Mango Bread Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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Its summer!!!!! With all the heat and humidity I love this season and one of the major reason for it are mangoes. Yep, rightly called the "King of Fruits". Right now, we are eating tons of it, and everyday.We were not fast enough and some of them were ripened a little too much. So thinking of how to use them apart from using it in a smoothie, we thought of using it in a bread pudding. At our household we quite often make <a href="http://pocketfullofspices.blogspot.in/2013/09/bread-pudding.html">bread pudding</a> so were extremely eager to try this new version. And with starting of school, it can serve the purpose of a very healthy after school snack.</div>
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<i>Ingredients</i></div>
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Mangoes - 2 cups (cut in bite size pieces, you can use less or more)</div>
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Bread - 4-5 pieces (torn in bite size pieces)</div>
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Whole Milk - 3/4 cup</div>
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Egg - 1</div>
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Sugar - 1/4 cup (you can use more according to the taste)</div>
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Raisins - Handful</div>
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Vanilla - Few drops</div>
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Butter - 1/2 teaspoon</div>
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Tear up the bread into pieces and keep in a bowl Cut the mangoes in bite size pieces, cut it on a plate to reserve all the juices that come out. </div>
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Mix the mango pieces and juice with breads and set aside for few minutes.</div>
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In a separate bol, mix together milk, egg, sugar and vanilla. Add a pinch of rock salt/common salt to it.</div>
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Grease the baking tray with the butter. I used a 9 inch square baking tray. </div>
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Add the bread/mango mixture to it. Pour the milk mixed with egg and sugar.</div>
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Add the raisins on top of it.</div>
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Bake in the oven at 180 C/300F for 25- 30 minutes. If you want it a little darker, you can bake it for longer time.</div>
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Chill it in the refridgerator for 30 minutes. You can have it as it is or serve it with vanilla ice cream.</div>
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<i>Enjoy!</i></div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com0tag:blogger.com,1999:blog-312180997431835035.post-37958992649233426172015-04-29T03:08:00.001-04:002015-04-29T03:08:14.842-04:00Zucchini Noodles aka Zoodles (Without Spiralizer)-Easy and Healthy Lunch<div dir="ltr" style="text-align: left;" trbidi="on">
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I know it has been too long that I posted here but trust me, this space is always in my mind. And I feel bad for my absence here. But life is getting busy with other responsibilities and with summer here, there are so many activities already in my calendar. Anyways, I will try my best to keep this space alive.</div>
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Okay, "zoodles" or "zasta", however you call them. They are viral all over the internet and caught my fancy the first day I saw them. These are noodles or pasta made from zucchini. Sounds weird, right? But they are yummy for your mouth and waist line. So what took me so long to post this? Well, I was trying to get the right tool, a spiralizer, to make the "zoodles" as shown in thousands other blogs. But unfortunately, there are not too many good options available to me to buy from. Also, I hate a kitchen appliance that is not used regularly, or is not multi functional and thus I am not still sure whether I want to invest in it or not.</div>
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So however I was eager to try it, I kept myself holding back. Then one day I said, enough is enough, and tried my good old veggie peeler to make ribbons of the zucchini I had in my kitchen. So technically these are not "noodles" but more like "ribbons", but that does not make it less tasty at all. And since I started doing it, I am not stopping at all. In the past ten days, I had this "zasta" or zucchini pasta, for six days. There is no need for me to tell that these are super healthy, but also they are easy to make and tasty, which is really important for me.</div>
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<i>Ingredients:</i><br />
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<i>Zuchhini - 1 largish (I peeled them using my veggie peeler and left the skin on)</i><br />
<i>Oninon - 1 red medium, sliced</i><br />
<i>Tomato - 1 medium, chopped fine </i><br />
<i>Green pepper - 1 medium, sliced thin</i><br />
<i>Oil - 1/2 tablespoon</i><br />
<i>Salt - to taste</i><br />
<i>Pepper - to taste</i><br />
<i>Mozarella - 1/4 cup, grated (optional)</i><br />
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I medium zucchini serves as one serving. Peel them (you can use the spiralizer, or julienne peeler if you have one) in long ribbons till you reach the core with seeds.</div>
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Cut your veggies as you like and keep aside.</div>
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Heat oil in a pan, add the onions and sauté till soft and translucent. Add the tomatoes and green pepper to it.</div>
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Add the zucchini ribbons to it and stir on high heat. Add salt and crushed pepper. Stir fast on high heat for few inures till the zucchini is cooked. Be careful not to burn it. Adding salt will release water so cooking in high heat prevents the zucchini from being too soggy.</div>
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Ready! Enjoy your pasta with out the carb load.</div>
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You can eat this at this stage or go to the next step, which I am very fond of. </div>
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Transfer it to a oven safe dish. Add grated cheese (I used mozzarella, use whatever you have), and bake for 3-5 minutes, or till the cheese has melted well. </div>
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<span style="text-align: justify;">Yummy! It even tastes and smells like pizza to me. (I am drooling while editing this post, ughh)</span></div>
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<span style="text-align: justify;">Quick tip: You can also microwave the cheese until melted, it may not have the crusty top, but is delicious in its own away.</span></div>
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<i>Enjoy!</i></div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com2tag:blogger.com,1999:blog-312180997431835035.post-30144827065757785652015-02-21T02:08:00.000-05:002015-02-21T02:08:27.452-05:00Book Review: Ramayana, The Game of Life, Shattered Dreams, Book 2<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">I have been an avid reader from very beginning of my life. And I totally owe this to my great story teller grandfather who seeded the love of reading within me. My many childhood afternoons were spend listening to the great epic stories of our country from him. He used to modulate his voice and narrate with such a passion that one could vividly see the scenes in front of the eyes. Ramayana was one of such stories that he repeatedly used to tell and I knew the stories even before I knew my alphabets. And even my toddler daughter have her own Ramayana both in English and Bengali. So I was pleasantly thrilled when I got this wonderful book by Shubha Villas to review. One quiet evening I sat with the book with a mug of coffee and could not put it down.</span></div>
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Ramayana in general plays an important role not only in Indian literature but also in Indian society. It depicts the story of an ideal kingdom with perfect relationships, and talks about ideal characters like the ideal father, son, brother and wife. Ramayana has been translated in various languages all over India and the one we had at our home is Krittibasi Ramayana, written in medieval Bengal by a Bengali poet. In this form of Ramayana, Rama is more of an ideal village boy, rather than a Lord.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-EwcDMm3afVk/VOgXllwh2LI/AAAAAAAABYs/u_nu9d0TA5M/s1600/IMG_1831.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-EwcDMm3afVk/VOgXllwh2LI/AAAAAAAABYs/u_nu9d0TA5M/s1600/IMG_1831.JPG" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Moment she knew that I was reading my Ramayana, she quickly brought her and demanded to put it by mine</i></td></tr>
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Shattered Dreams is the sequel to the bestseller, Rise of the Sun Prince, and starts from the point where King Dasaratha wants to coronate Rama, his elder son, as the King of Ayodhya and how fate takes its own turns and shatter the dreams of this old father. I came to learn about many new things of Ramayana, like Ravana was known as Dasagriva and how he became Ravana. Also, that Urmila was an artist in herself and her own way to help her husband during the long years of exile. The book is written in a very lucid language and has a very nice flow that keeps the reader enchanted. It very gently described the pain of Dasaratha as he had to succumb to his wife's demands, Rama's sense of duties to his father, Lakshman's strong love for his brother and Sita's love and sacrifice for her husband. I liked the part where the writer narrates the scene between Bharata and his mother, the pain that his mind and body goes through on hearing what his mother had done to his beloved Rama. What I like about the book, is the analogy the writer brings with the modern day life situations and explains it in todays perception. Also, I felt the book dealt with the characters in a more humanly manner and thus one can relate to the emotions and pain of the characters. Even Ravana's character is explained in sort of light of a human being rather than a demon. The writer truly did a wonderful job in depicting this thrilling and complicated family drama.<br />
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This review is a part of the biggest <a href="http://blog.blogadda.com/2011/05/04/indian-bloggers-book-reviews">Book Review Program </a>from <a href="http://www.blogadda.com/">Blogadda</a>. Participate to get free books today!</div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com1tag:blogger.com,1999:blog-312180997431835035.post-52860615247183432942015-02-11T23:07:00.000-05:002015-02-11T23:11:24.519-05:00Green Bean and Carrot Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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I love winter, for a long list of reasons. Winters bring riots of colors in the kitchen, the everyday orange carrots are replaced by this bright red color ones. The mundane green beans become a little more greener.I love them all. I made this vegetable dish just in a whim, with no definite recipe in mind, just getting allured by the fresh produce. And it turned out good and tasty, and of course healthy.</div>
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<i>Green beans - 2 cups, cut in 1 inch pieces</i></div>
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<i>Carrots - 2 large, diced</i></div>
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<i>Grated coconut - 1/2 cup</i></div>
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<i>Ginger paste- 1 teaspoon</i></div>
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<i>Nigella seeds - 1/2 teaspoon</i></div>
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<i>Green chillies - 1</i></div>
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<i>Oil- 1/2 tablespoon</i></div>
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<i>Salt to taste</i></div>
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Cut the vegetables, you can also add whatever you have, wash and drain.</div>
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Heat oil in a pan, add nigella seeds, and add the vegetables. Saute them for few minutes till they get soft.<br />
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Add the grated coconuts to it and mix them well.<br />
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Add ginger paste and salt, mix them well and cover with lid till cooked completely. The veggies will release water and get cooked by it, but you can add few tablespoons of water if required.<br />
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And, here you go, ready to be eaten with warm white rice or roti. I told, you, its that super easy.<br />
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And you feel good about feeding your loved ones healthy.<br />
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<i>Enjoy!</i></div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com2tag:blogger.com,1999:blog-312180997431835035.post-10409613970760534812015-01-11T22:42:00.002-05:002015-01-11T22:42:17.141-05:00Flourless Brownies-Less than 50 Calories<div dir="ltr" style="text-align: left;" trbidi="on">
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Friends, no more starving yourself from brownies. On the contrary, you can have as many you like. More than 3, no problem. Because, these beauties are flour less, and, hold your breath, less than 50 calories! Heard me right, less.than.fifty.calories.</div>
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As if not these are enough reasons for indulgence, they are super easy to make, almost one pot, soft, gooey and yummy. And, healthy. That's it, my new year resolution is to eat as many brownies I like, these brownies. I have starved myself for enough time from brownies.</div>
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Perfect dessert to ring in New Year.Am I too late to wish you a happy new year?</div>
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Never mind, <i>Happy New Year</i> friends!</div>
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<i>Ingredients</i></div>
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<i>Yogurt - 3/4 cup</i></div>
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<i>Milk - 1/4 cup</i></div>
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<i>Cocoa powder - 1/2 cup</i></div>
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<i>Oats - 1/2 cup</i></div>
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<i>Sugar or sugar substitute - 1/4 cup</i></div>
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<i>Egg - 1, medium</i></div>
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<i>Baking powder - 1/2 teaspoon</i></div>
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<i>Salt - A pinch</i></div>
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<i>Walnuts - 1/4 cup, chopped (optional)</i></div>
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Put all the ingredients except egg into your blender jar. Beat egg separately and add to the mix. Give a pulse or two to the mix in blender.</div>
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Pour the entire mix into a 8x8 inch baking dish. Remember to grease the dish well. I know, it kind of looks suspicious, but have faith my friends.<br />
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Preheat oven at 200C or 400F. Bake for 15-18 minutes or until fork when inserted comes out clean.<br />
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Leave them to cool. I just learned this trick of leaving brownies just a wee bit undercooked.<br />
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And yes, they are ready. Super soft, gooey delight. And did I say they are less than 50 calories!<br />
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This makes 9 large pieces. Just double the batch and make more.<br />
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And eat one or two of this cuties, or maybe three. No guilt required.<br />
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I had to make a second batch instantly. Because I ate too many of the first batch.<br />
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Approved by my super picky eater toddler too. Bonus points!<br />
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<i>Enjoy!</i></div>
Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com0tag:blogger.com,1999:blog-312180997431835035.post-11479289572402866622014-12-30T22:41:00.002-05:002014-12-30T22:41:45.258-05:00Vegetable Chop<div dir="ltr" style="text-align: left;" trbidi="on">
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Ending the year with a very popular snack, vegetable chop. So 2014 is ending within less than 24 hours, its already time for me to look back and forward simultaneously. 2014 was a bit busy on work front, so I took a lil break from this space, but I am trying my best to have my regular presence here, as I love it so much.<br />
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My lil munchkin is growing up! She claims herself as a "big girl" and I keep saying, please do not grow this fast, my dear. Please Slow down!<br />
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I made many new friends this year, and also rekindled friendship with friends whom I have not met for last 15 years, probably.<br />
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So, now to this snack. Its a sort of vegetable croquette and this is the perfect time to make it for a afternoon snack with tea or coffee. Or just for it.<br />
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<i>Ingredients: (Makes 10 chops)</i></div>
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<i>Beetroot - 2 medium</i></div>
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<i>Carrot - 1 large or 2 medium</i></div>
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<i>Potato - 1 medium or 2 small</i></div>
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<i>Green Peas - Fistful</i></div>
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<i>Cauliflower - 1/2 cup florets (I did not have any this time)</i></div>
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<i>Green Chilli-1, chop it fine</i></div>
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<i>Breadcrumbs- 1 cup (I made mine, but you can use store bought)</i></div>
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<i>Egg - 1 large</i></div>
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<i>Oil- 1 tablespoon to saute the veggies, and 1/2 cup to fry them</i></div>
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<i>Spice Blend</i></div>
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<i>Cardamom - 3-4</i></div>
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<i>Cinnamon - 1/2 inch stick</i></div>
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<i>Cloves-3-4</i></div>
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<i>Fennel seeds - 1/2 teaspoon</i></div>
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<i>Cumin seeds - 1 teaspoon</i></div>
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<i>Red Chilli - 1 or according to the taste</i></div>
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<i>Dry roast all the spices in medium heat, take care that it does not burn. Blend them to fine powder.</i></div>
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Cut all the vegetables in small pieces and boil them till tender but not too mushy. Boil them for 10 minutes, turn off the heat and keep them in hot water for another 5 minutes. Drain them well.</div>
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While the vegetables are boiling, you can dry roast the spices and blend it. If you are using homemade bread crumbs, you can make it now. Here is what I did. I toasted 2/3 breads (day or two old), tore them and blended them with a pinch of salt.</div>
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Here is how it looks. Seriously, you can feel the difference in the taste. If you want you can add any dry herbs of your choice to the crumbs and mix well.</div>
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<a href="http://2.bp.blogspot.com/-0gk6Ge5ODjw/VJ7VQV4v9PI/AAAAAAAABVw/wfxdePkMbi0/s1600/IMG_1696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0gk6Ge5ODjw/VJ7VQV4v9PI/AAAAAAAABVw/wfxdePkMbi0/s1600/IMG_1696.jpg" height="400" width="298" /></a></div>
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Once the vegetables have cooled down, smash it with a spoon. Heat oil in the pan, add the smashed veggies, and saute it for a while, 4-5 minutes. Add salt and the roasted and blended spice mix to it, add chopped chilies, and saute it for a minute or two more.</div>
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<a href="http://1.bp.blogspot.com/-qJYtxWw-xYc/VJ7V2-cGhdI/AAAAAAAABWA/heVfXFwVIZc/s1600/IMG_1699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qJYtxWw-xYc/VJ7V2-cGhdI/AAAAAAAABWA/heVfXFwVIZc/s1600/IMG_1699.JPG" height="338" width="400" /></a></div>
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Arrange your breadcrumbs and a beaten egg in two different bowls. Make croquettes of any shape, dip in egg and then coat evenly in the breadcrumbs. Dip in the egg mix again and coat once more with the bread crumbs.</div>
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<a href="http://2.bp.blogspot.com/-MR5mCsgMX4o/VJ7V7f69ewI/AAAAAAAABWI/SuQxPpZj1e0/s1600/IMG_1700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MR5mCsgMX4o/VJ7V7f69ewI/AAAAAAAABWI/SuQxPpZj1e0/s1600/IMG_1700.JPG" height="298" width="400" /></a></div>
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Put in the refrigerator for 30 minutes.</div>
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Heat 1/2 cup oil in a deep pan and fry the croquettes until golden. Take care not to heat up the oil too much, that will burn these beauties.</div>
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They taste so good! Have them with tea or serve them with chopped onions and a splash of mustard or any sauce of your choice.<br />
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<a href="http://1.bp.blogspot.com/-gU9ofs8xURE/VJ7WjvD0rAI/AAAAAAAABWY/8XdePyoICgQ/s1600/IMG_1704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-gU9ofs8xURE/VJ7WjvD0rAI/AAAAAAAABWY/8XdePyoICgQ/s1600/IMG_1704.JPG" height="298" width="400" /></a></div>
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<i>Enjoy!</i></div>
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Wishing all my friends and who stops by this space a very happy and prosperous year 2015. Stay happy and blessed.</div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com0tag:blogger.com,1999:blog-312180997431835035.post-48841187315837130372014-12-23T05:36:00.001-05:002014-12-23T05:36:20.571-05:00No Bake Peanut Butter Cookie<div dir="ltr" style="text-align: left;" trbidi="on">
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Hey friends! I hope you are done with your holiday shopping, baking, buying gifts, wrapping gifts and thousand and one activities that this season demands. I know, I know, its too much of work loaded in few days. And then you remember that you have not done the cookies for Santa! No worries, this year I will make these no bake cookies for the jolly ol man to snack. They are super easy, sugar free and yes they are no bake. These are perfect for that tiny 3 o'clock hunger, or post workout snack. </div>
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And did I tell that they are less than 5 ingredients? You cannot go wrong with these.</div>
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<i>Ingredients</i></div>
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<i>Peanut - 1/4 cup, roasted</i></div>
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<i>Peanut butter - 1/4 cup, (I used creamy one)</i></div>
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<i>Dates - 10-12, pitted</i></div>
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<i>Sea salt - A pinch</i></div>
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I roasted the peanuts on dry pan and skinned them, mostly.</div>
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<a href="http://4.bp.blogspot.com/-Dc9VrtEjigg/VJlBdZJwsEI/AAAAAAAABUs/rhDa390urq0/s1600/IMG_1676.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Dc9VrtEjigg/VJlBdZJwsEI/AAAAAAAABUs/rhDa390urq0/s1600/IMG_1676.jpg" height="385" width="400" /></a></div>
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Pulse the peanuts in your food processor, 2-3 minutes, till they are smooth but chunky. </div>
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Add the dates to it and pulse for a minute or two. You might need to scrap of the sides. It can be too sticky, so you can add a tablespoon or two of warm water.</div>
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Add the peanut butter and give a pulse. Mix all well and pulse once more.</div>
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Word of caution, do not put all three together and pulse. It gets very difficult and sticky. yes, I did that first time and learned my lesson.</div>
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<a href="http://1.bp.blogspot.com/-ugzsos2EGpQ/VJlCPfjTPdI/AAAAAAAABU0/41wpptfg1D0/s1600/IMG_1678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ugzsos2EGpQ/VJlCPfjTPdI/AAAAAAAABU0/41wpptfg1D0/s1600/IMG_1678.jpg" height="400" width="298" /></a></div>
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Take a tablespoon of this mix, roll in a ball in between palms and press it flat in form of cookie. Keep in refrigerator for 1-2 h to harden a bit.</div>
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<a href="http://4.bp.blogspot.com/-mQEkkorFaAA/VJlDDnYD9lI/AAAAAAAABVA/q_kvkfbQAk0/s1600/IMG_1680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-mQEkkorFaAA/VJlDDnYD9lI/AAAAAAAABVA/q_kvkfbQAk0/s1600/IMG_1680.JPG" height="298" width="400" /></a></div>
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This usually makes about 10-12 cookies of the size shown, but I may have ate almost half of it.</div>
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<i>Its delicious!</i></div>
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<a href="http://4.bp.blogspot.com/-xuzUHzAeghQ/VJlDEpYemkI/AAAAAAAABVE/s95jkuhQw5Y/s1600/IMG_1681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-xuzUHzAeghQ/VJlDEpYemkI/AAAAAAAABVE/s95jkuhQw5Y/s1600/IMG_1681.jpg" height="400" width="287" /></a></div>
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Serve it with warm milk for yourself or for friends and family and yes of course for this old man too.</div>
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<i>Happy Holidays to all my friends! </i></div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com2tag:blogger.com,1999:blog-312180997431835035.post-57820301068804183902014-12-10T22:48:00.003-05:002014-12-10T22:56:28.542-05:00Aditi's Aloor Dum or Spicy Potato Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">What a wonder technology can do! Recently few of us friends from school grouped up in Whats app and got connected after long 10-15 years. We are separated from one another by cities, countries and even continents. But that does not stop us from sharing our minds, happiness and frustrations from each other. We are picking up from where we left 15 years back. We are getting introduced to each others kids, better halves and to our many hidden and new talents.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">One such friend in the group is Aditi. She is beautiful, homemaker and mother to a gorgeous 10 year old girl. She also runs a small business of home cooked food from her home. How then can I resist to ask her to write a guest post for me? She presented a recipe for aloor dum, spicy Indian potato curry. Being cooked so often at our household, I have been planning to share for so long in my blog but somehow could not make it. Thanks to Aditi, here I have a recipe for Aloor Dum now in my space.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Here is Aditi and her experiences of cooking, </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>In her own words....</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;">I was born and brought up in a small family with my
brother, parents and grandparents in Calcutta, India. My parents and my
grandmother were fabulous cooks and their's specialty was vegetarian dishes that to NO
ONION GARLIC. Born in a Bengali household I was brought up
on a hearty dose of fish curries, shondesh and rasogolla. My cooking
started when I was just 9 years old when my father had a heart surgery. As a
little helper to my granny, always used to be next to her with an inquisitive
eye. Later part of my life i learnt making them from my own ideas.</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">My life changes after my grandparents and my
father’s death and my mother illness. So me and my brother end up to take care
of the family and studies together. Cooking was an on and off business.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 115%;">I got married but my in-laws were in a different
city.With great shock I came to know that my hubby is a wonderful cook and love
to experiment with food. So I compelled
to start cooking again and slowly revived all my memories and also started
gaining interest. I moved to Dubai around 12 years back got my little
angel who is now 10 years is too a big
time foodie. My life adventures took me to different corners of India and then
to lot of places around the world. In this journey I met different people and my
inner instinct force me to learn lot of their dishes. I combine all these
disparate learning's to bring a variety to the table.</span><span style="background: rgb(3, 145, 133); color: white; font-size: 14pt; line-height: 115%;"><o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;">I believe cooking is not a chore but a form of art
and off course a stress busters. It satiates all of our senses and not just of
our taste buds.</span><span style="font-family: Comic Sans MS; font-size: 14pt;"><o:p></o:p></span></span><br />
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<span style="line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;"><i>Ingredients</i></span></span><br />
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<span style="font-family: inherit; text-indent: -0.25in;"><span style="font-family: inherit; text-indent: -0.25in;">Potatoes - </span><span style="font-family: inherit; text-indent: -0.25in;">1 kg or 12-15 baby potatoes</span></span></div>
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<span style="font-family: inherit; text-indent: -0.25in;"><span style="font-stretch: normal;"> Oil - </span></span><span style="font-family: inherit; text-indent: -0.25in;">3
to 4 tbsp (mustard oil preferably)</span></div>
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<span style="font-family: inherit;"> Bay leaf/tej patta -1<o:p></o:p></span></div>
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<span style="font-family: inherit;"> Whole
garam Masala - 1 inch cinnamon, 2/3 cardamom, 2/3 cloves</span></div>
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<span style="font-family: inherit; text-indent: -0.25in;"> Asafoetida - </span><span style="text-indent: -0.25in;">¼ teaspoon </span></div>
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<span style="font-family: inherit;"> Garam
masala powder - 1 teaspoon </span></div>
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<span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Red chilli</span><span style="font-family: inherit; text-indent: -0.25in;"> - </span><span style="font-family: inherit; text-indent: -0.25in;">2 </span></div>
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Kashmiri red chili powder - 1/2 teaspoon (or according to taste)</div>
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<span style="font-family: inherit;"> Cumin - <!--[endif]-->2
teaspoon<o:p></o:p></span></div>
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Cumin powder - 1 teaspoon</div>
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<span style="font-family: inherit;"> G</span><span style="text-indent: -0.25in;">inger paste</span><span style="font-family: inherit; text-indent: -0.25in;"> - </span><span style="font-family: inherit; text-indent: -0.25in;">2
Tablespoon </span></div>
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<span style="font-family: inherit; text-indent: -0.25in;"> Turmeric powder - 1/2 teaspoon</span></div>
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<span style="font-family: inherit;"> Yogurt - 2 Tablespoon</span></div>
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<span style="font-family: inherit;"> Tomato - 1 medium, chopped<o:p></o:p></span></div>
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<span style="font-family: inherit;"> Cilantro - 4 tablespoon, chopped fine</span></div>
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<span style="font-family: inherit;"> Sugar
and salt as per taste</span></div>
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<span style="font-family: inherit; text-indent: -0.25in;"> Water - 2-4 tablespoon, warm</span></div>
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<a href="http://3.bp.blogspot.com/-uN2XzszW2Lo/VE81cfrzEEI/AAAAAAAABN4/KuruvM9p0Kc/s1600/Presentation2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uN2XzszW2Lo/VE81cfrzEEI/AAAAAAAABN4/KuruvM9p0Kc/s1600/Presentation2.jpg" height="300" width="400" /></a></div>
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<span style="font-family: inherit; text-indent: -0.25in;">Rinse the potatoes very well and </span><span style="font-family: inherit; text-indent: -0.25in;">parboil the potatoes in a steamer
or pressure cooker with salt. Drain out the water and let it cool down for a
while. Peel off the skin</span><span style="font-family: inherit; text-indent: -0.25in;"> and dab turmeric powder to it.</span></div>
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<span style="font-family: inherit; text-indent: -0.25in;">Heat 1 and 1/2 tablespoon oil and add whole cumin seeds and asafoetida.
When </span>cumin seeds<span style="font-family: inherit; text-indent: -0.25in;"> starts cracking, add the potatoes. Fry well till it becomes golden brown.</span></div>
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<span style="font-family: inherit;">Heat remaining oil in a kadai, add dry
red chilli, whole jeera, tej patta, asafoetida and whole garam masala. Let it
cracks well add chopped tomatoes and sauté well.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Add ginger paste and sauté till oil
started leaving.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Now add all dry masalas - red chilli
powder, haldi cumin powder salt sugar and sauté well.</span></div>
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<span style="font-family: inherit; text-indent: -0.25in;"><br /></span>
<span style="font-family: inherit; text-indent: -0.25in;">Add yogurt and sauté till it starts
leaving oil.</span><br />
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<span style="font-family: inherit;">Add potatoes, little green chillis, coriander
leaf, garam masala powder and little water. Cover it with a lid and let it boil
for 5 mins.<o:p></o:p></span><br />
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<span style="font-family: inherit;">Remove the lid and put off the gas when
it becomes semi thick gravy.<o:p></o:p></span><br />
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<span style="font-family: inherit; text-indent: -0.25in;">Garnish with Garam masala powder and coriander
leaf</span><span style="font-family: inherit; text-indent: -0.25in;">.</span><br />
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<span style="font-family: inherit; text-indent: -0.25in;"><i>Enjoy!</i></span><br />
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<span style="font-family: inherit; text-indent: -0.25in;"><i>----------------------------------------------------------------------------------------------------------</i></span><br />
<span style="font-family: inherit; text-indent: -0.25in;"><i><br /></i></span>
<span style="font-family: inherit; text-indent: -0.25in;">Thanks Aditi, for the yummy recipe.</span></div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com2tag:blogger.com,1999:blog-312180997431835035.post-28314199779893021772014-11-20T02:44:00.001-05:002014-11-20T06:38:04.235-05:00Black And White Wednesday 151<div dir="ltr" style="text-align: left;" trbidi="on">
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Hello, friends. Hope you all are doing great. This will be the first gallery since BWW went <a href="http://cindystarblog.blogspot.it/2014/10/black-white-wednesday-150.html">biweekly</a>. As always, I am so very happy to host this gallery of lovely photos!</div>
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<a href="https://lh4.googleusercontent.com/proxy/zeNVOaAwNUaFwJVhHd4MyHTZNPXDNu5p0eWi5Kxb3qRkZaBWChKi5kU1GLFd0d7Ub9sgkpeigxnpMcXxQY5BuRsYJBHBUJJWRuFjXyX54PamDqBpibsvP2GWBA" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="New bww logo big" border="0" height="200" src="https://lh4.googleusercontent.com/proxy/zeNVOaAwNUaFwJVhHd4MyHTZNPXDNu5p0eWi5Kxb3qRkZaBWChKi5kU1GLFd0d7Ub9sgkpeigxnpMcXxQY5BuRsYJBHBUJJWRuFjXyX54PamDqBpibsvP2GWBA" width="133" /></a></div>
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<span style="text-align: justify;"> So, relax, put your feet up and enjoy the gallery! </span></div>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>English Tea and Bengali adda at Mrs. Magpie</i> from </span><span style="text-align: center;">Balaka of <a href="http://mumbong.blogspot.in/2014/11/english-tea-and-bengali-adda-at.html">Wanderful</a></span></div>
(Balaka is my childhood school friend).<br />
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<a href="http://1.bp.blogspot.com/-wHKa74-2tdU/VG2XDQhI-mI/AAAAAAAABTQ/sSrkvRNmC_E/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wHKa74-2tdU/VG2XDQhI-mI/AAAAAAAABTQ/sSrkvRNmC_E/s1600/unnamed.jpg" height="266" width="400" /></a></div>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>Easy French Bread Loaf </i>from Lynne of <a href="http://cafelynnylu.blogspot.in/">Cafe Lynnulu</a>.</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">(I love breads and this seems tempting enough for me to try soon).</span><br />
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<a href="http://3.bp.blogspot.com/-X3Gnc1uR-Is/VG2YLXCe18I/AAAAAAAABTY/HwR7whlCYIE/s1600/cannoli.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-X3Gnc1uR-Is/VG2YLXCe18I/AAAAAAAABTY/HwR7whlCYIE/s1600/cannoli.JPG" height="400" width="268" /></a></div>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>Sicilian Cannoli </i> from Cinzia of <a href="http://cindystarblog.blogspot.it/2014/11/black-white-wednesday-151.html">Cindystar</a>.</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">(Cinzia, seriously, I am drooling right now! This is my one of most "frequent buy" from Little Italy). </span><br />
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<a href="http://3.bp.blogspot.com/-TRtiahY-skU/VG2Z2KKATkI/AAAAAAAABTs/rrokT1R3i00/s1600/Summer%2B2014%2B4%2B9%2Bbis%2Bsmaller.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TRtiahY-skU/VG2Z2KKATkI/AAAAAAAABTs/rrokT1R3i00/s1600/Summer%2B2014%2B4%2B9%2Bbis%2Bsmaller.JPG" height="400" width="266" /></a></div>
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<span style="background-color: white; color: #222222; font-family: Verdana; font-size: 12px;">Grapes Before The Harvest from Rosa of <a href="http://rosas-yummy-yums.blogspot.ch/2014/11/black-and-white-wednesday-151-concealed.html">Rosa's Yummy Yums</a>.</span><br />
<span style="background-color: white; color: #222222; font-family: Verdana; font-size: 12px;">(I always love all of Rosa's beautiful clicks, so no exception for this).</span><br />
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<i>Treats for Goddess Lakshmi</i> from your's truly of Pocketfull Of Spices.</div>
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I hope you enjoy this nice medley of black and white images. The next edition of BWW will be up on December 3 and will be hosted by Aparna of <a href="http://storiesfromthemahecoast.blogspot.it/">Stories from the Mahe Coast.</a> See you all there.</div>
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This is a very traditional bengali dish and is liked by all. Potol or <a href="http://en.wikipedia.org/wiki/Trichosanthes_dioica">pointed gourd</a> is widely cultivated in eastern India and is common vegetable during the summer months particularly in West Bengal. It is very rich in vitamin A and vitamin C. During summer when other veggies are not so abundant, potol used to be cooked almost every week at my house, so often that you start to hate it. Unless, special times when my Maa used to make this stuffed version. </div>
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This preparation requires a bit of patience and tad amount of time, both of which are being missed in my kitchen. I just made half a dozen of them and was wondering how my mother used to do at least thrice the number every time she made. In this dish, potols are cut at one end, and scraped of the inside fillings. Then they are stuffed with any fillings of choice, be it simple daal, paneer or even ground meat. My Maa always used to make the vegetarian version and never used meat. This is the first time I made it and did it in same way as my Mom used to do, but next time I will try the ground meat version.</div>
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<i>Ingredients</i></div>
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<i>Potol - 6 large, washed and kept aside</i></div>
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<i>Chhana dal - 2 tablespoon, soaked for at least 15 minutes</i></div>
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<i>Grated Coconut - 2 tablespoon</i></div>
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<i>Tomatoes - 1medium, diced</i></div>
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<i>Red Onion - 1 large, finely chopped</i></div>
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<i>Red Chilli - 1, more if you like it hot</i></div>
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<i>Green chilli - 1</i></div>
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<i>Ginger paste - 1 teaspoon</i></div>
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<i>Cumin powder - 1/2 teaspoon</i></div>
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<i>Turmeric - 1/4 teaspoon</i></div>
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<i>Vegetable Oil - 2-3 tablespoon ( I used mustard oil)</i></div>
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<i>Sugar and Salt - To taste</i></div>
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Wash the potols and gently peel the skin in alternative rows (see the picture below).<br />
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Cut one side (about 1/4 th inch from the tip) and carefully scoop out the flesh and seeds from inside. Make sure you do not pierce the sides. I used the back of a small teaspoon to do it. Do not throw them away, keep them aside to use later. In the meantime, boil the chana dal till they are just soft.</div>
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Rub salt and turmeric on the pools and gently poke all over with a fork. Shallow fry them for 3-4 minutes in 1 tablespoon of oil. Keep them aside.</div>
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Now add grated coconut and fry them for a minute or two. Add the boiled chana dal and the flesh and seeds that you have scooped out from the potols. Add salt, half teaspoon of cumin powder, pinch of turmeric ands sauté them till they are well done, about 4-5 minutes. You can also use grated paneer instead of dal or ground meat which has been cooked well. </div>
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The stuffing looks like this. Wait few minutes to cool it down. Now carefully stuff the potols with this till you fill up each of them.</div>
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<a href="https://1.bp.blogspot.com/-JyLNZVWo_bs/VGWBdDm011I/AAAAAAAABSQ/h7okhxj78oU/s1600/IMG_1597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="http://1.bp.blogspot.com/-JyLNZVWo_bs/VGWBdDm011I/AAAAAAAABSQ/h7okhxj78oU/s400/IMG_1597.JPG" width="400" /></a></div>
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Add remaining oil to the pan, add a red chilli, and add onions to it. Saute them till they start to get golden, Add the tomatoes and mix with it for couple of minutes. Turn off the heat and cool the mixture. Put it in blender and give it a pulse or two. Return it to the pan and add ginger paste, cumin powder, salt, sugar and sauté for few more minutes. Add the stuffed potols and if you want add few tablespoons of warm water. Simmer for few minutes with the lid closed.</div>
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Add half teaspoon of ghee at the end, give a mix and turn the heat off. Leave it for few mites with lid covered.</div>
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Your yummy potoler dolma is ready to eat.</div>
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<i>Serve with steaming white rice and enjoy!</i></div>
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This is my entry for the <b>ABC World Culinary Adventure</b>. <a href="http://cindystarblog.blogspot.it/2014/10/pav-bhaji-welcome-to-india.html">Cinzia</a> is hosting India for a fortnight and you will find many wonderful Indian recipes on her page.</div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com4tag:blogger.com,1999:blog-312180997431835035.post-27943739396511923752014-11-09T04:36:00.001-05:002014-11-09T04:36:42.530-05:00Black and White Wednesday # 151<div dir="ltr" style="text-align: left;" trbidi="on">
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At the beginning of the fall, or autumn as we commonly call it in this part of the world, we welcome our very own <a href="http://pocketfullofspices.blogspot.in/2013/10/mistimukh-chhana-poda-and-subho-bijaya.html">Goddess Durga</a>. Yes, she is goddess but she is welcomed as one own's daughter and she comes to her father's house to spend some days. Every bengalis look forward to these few days that Durga spends with us along with her four kids. When she leaves for her husband's home in Himalayas, her daughter Lakshmi stays back to be pampered a little more. Few days after Durga puja, every bengali household worships Lakshmi in their own way on the following full moon night.<br />
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After many many years I have spend this day at Kolkata, and was filled with nostalgia. My Maa and Mom-in-law celebrates it every year, and although in much lesser extent, makes all the special treats that Goddess Lakshmi loves. Thanks to them my lil one and me once again basked in the tradition and enjoyed the treats.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8jNK37pIslU/VF8zIEpbFLI/AAAAAAAABQs/fK8akeG-W8U/s1600/IMG_0587.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-8jNK37pIslU/VF8zIEpbFLI/AAAAAAAABQs/fK8akeG-W8U/s1600/IMG_0587.JPG" height="292" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Treats for Goddess Lakshmi</td></tr>
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And now, its time for BWW.<br />
Hello friends, I will be your host for Black and White Wednesday this week. This will be 151 st episode!!! I simply love these black and white gallery of interesting and amazing photos. And I am honored to be your host once again.<br />
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For the newbies, here are the rules:</div>
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<li>Your clicks have to be anything of a culinary nature or show anything related to food</li>
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<li>You can shoot either in b/w mode or in color, then process in b/w. You can use any effect you like but keeping the image in a monochrome/grayscale, with Sepia and Cyanotype tones allowed. No color details allowed.</li>
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<li>Approximate sizes of your pictures should be <span style="color: #741b47;"><u>portrait/500 wide & 700 long - landscape/700 wide & 500 long - or 600 square.</u></span></li>
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<li>No need of a recipe, nor a story nor a location (but they are welcome if you like), simply a title for the picture is required.</li>
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<li>You have to mention <span style="color: #741b47;"><b>Black and White Wednesday</b></span> in your post and link to this <a href="ttp://cindystarblog.blogspot.it/2014/10/black-white-wednesday-150.html">announcement</a> and my blog <a href="http://pocketfullofspices.blogspot.in/">Pocketfull Of Spices</a>. Use of the logo is optional.</li>
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Please send me your photographs at pocketfullofspices AT gmail DOT com with following details:<span style="font-family: inherit;"> </span></div>
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<li><span style="font-family: inherit;">Subject: BWW #151</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">Your Name that you want to be published in round up</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">Your Blog's Name</span></li>
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<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">URL of your post</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">The image(s), max 500 px wide</span></li>
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You have until Tuesday, November 18, to send me your images. Even if you do not have any blog, you can send me your photos for the roundup.<br />
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So, once again, take out your cameras and happy clicking my friends!</div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com0tag:blogger.com,1999:blog-312180997431835035.post-26515814877685205322014-11-03T23:12:00.004-05:002014-11-03T23:12:39.516-05:00Quick and Healthy Apple Crumble<div dir="ltr" style="text-align: left;" trbidi="on">
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My lil A loves sweet. She becomes very happy when her snack time is perked up with something sweet. And given the high amount of sugar present in store bought cakes and candies, I try to make/bake something sweet and simple for her. This crumble is super easy to make, nothing can be easier than this! And it is <span style="color: blue;"><b>healthy</b></span>, so its a complete win-win.<br />
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Also, this time of the year is my favourite. The air is crisp, sun is sweeter and apples are bounty. Best time to make apple crumble.</div>
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(2 servings)</div>
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<i>Apple - 1 skinned and chopped to bite size pieces </i></div>
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<i>Raisins - 8 - 10, brown/golden ( soaked in water for few minutes)</i></div>
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<i>Lime juice - 1 tablespoon</i></div>
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<i>All purpose flour - 4 tablespoon</i></div>
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<i>Rolled Oats - 4 tablespoon (I used quick oats)</i></div>
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<i>Sugar - 2 tablespoon (optional)</i></div>
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<i>Salt - 1 pinch</i></div>
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<i>Butter (softened) - 4 tablespoon</i></div>
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<i>Vanilla essence - 1/4 teaspoon</i></div>
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Preheat oven at 200C. Coat the apple pieces with lime juice.</div>
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Grease the cake bowl with a little butter and and add the chopped apple pieces and raisins mixed with butter and 1 tablespoon sugar. Microwave for 2 minutes.</div>
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<a href="http://3.bp.blogspot.com/-8cpu1vOZqzM/VFhM3MqUgvI/AAAAAAAABOU/GKRgMzpFgJ0/s1600/IMG_1560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8cpu1vOZqzM/VFhM3MqUgvI/AAAAAAAABOU/GKRgMzpFgJ0/s1600/IMG_1560.JPG" height="297" width="400" /></a></div>
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In a seperate bowl, mix flour, oats, remaining sugar, salt together. Add butter and mix it with hand. It will be crumbly. Do not knead. Add the vanilla essence and mix once more.<br />
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Add the crumbly crumble on top of the apple pieces and press it evenly on all sides. Bake it at 200C /375F for 10 - 12 minutes till the top starts to become golden brown.<br />
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Your apple and raisins crumble is ready. Yes, seriously!!!<br />
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I had great difficulty in keeping a little hand out of the way!</div>
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Enjoy it with whipped cream or a scoop of ice-cream of your choice. I served with a dollop of greek yogurt.<br />
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There goes the little finger!</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Apple Crumble</i></td></tr>
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I converted one image for this week's Black and White Wednesday - a culinary event of gorgeous images. This was started by Susan of <a href="http://hewellseasonedcook.blogspot.com/">The Well Seasoned Cook </a>and currently managed by Cinzia of <a href="http://cindystarblog.blogspot.in/">Cindystar</a>. She is also the host of this week, that is BWW 150. For hosting details, click <a href="http://cindystarblog.blogspot.in/2014/10/black-white-wednesday-150.html">here</a>.</div>
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Next BWW will be hosted by your's truly, yeah, that's me.</div>
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<i>Enjoy!</i></div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com4tag:blogger.com,1999:blog-312180997431835035.post-20143623926072959712014-10-27T23:52:00.002-04:002014-10-27T23:59:43.226-04:00Homemade Palak Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
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I was that kid who ate her veggies. Well, not always without protests. But my mother somehow managed to convince me to eat my greens without camouflaging it. This dish was one of the few "exotic ways" she agreed to prepare. She learnt this from one of her non-bengali friend and back in those days always used to add homemade paneer instead of the store bought that I use.</div>
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This palak paneer is very different than that you get in various Indian restaurants across the globe. Instead of the creamy gravy that we see in the palak panner dish around, here the gravy is coarse and you can bite into the greens. Of course, you can use your blender to blend it and make it smooth. I, however, never do that. I am, in a way, like my Mom. I try my best to have a taste of varied dishes/cuisines but do not go too far that often to make it perfect. Rather, I like to steer away from being close to "perfection". </div>
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<i>Ingredients</i></div>
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<i>Paneer - 200 gm</i></div>
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<i>Palak/Spinach - 250 gms</i></div>
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<i>Methi/Fenugreek leaves - 100 gms</i></div>
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<i>Onions - 2 medium, chopped lengthwise</i></div>
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<i>Tomatoes - 1 medium, chopped</i></div>
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<i>Ginger paste - 1 teaspoon</i></div>
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<i>Garlic paste -1/2 teaspoon</i><br />
<i>Red dry </i><i>chilies</i><i> - 1 or more as per taste</i><br />
<i>Green chilies- 1 or more </i></div>
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<i>Sugar - 1/2 teaspoon</i></div>
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<i>Oil - 1 tablespoon (I used mustard oil)</i></div>
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<i>Spices</i></div>
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<i>Cardamom - 4-6 pieces</i></div>
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<i>Clove - 3-4 pieces</i></div>
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<i>Cinnamon - 1'' stick</i></div>
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<i>Fennel - 1/2 teaspoon</i></div>
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<i>Cumin seeds - 1 teaspoon</i></div>
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<i>Cumin powder - 1 teaspoon</i></div>
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<i>Turmeric - 1/2 teaspoon</i></div>
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<i>Salt to taste</i></div>
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Clean your greens well under water. My greens were a bit wilted, they have been in the refrigerator for few days.</div>
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These are your spices. You can used them in 2 ways. You can dry roast all the spices except fennel seeds for few minutes, till a nice aroma comes, cool it and grind it into powder. Or, like me, you can use them as whole that saves you a wee bit of more time. Either way, life is good.</div>
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Cut your paneer in cubes or whatever shape you like.<br />
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I like them a bit brown, so I bake them I bake them in oven at 180C for 10-12 minutes. These babies are a bit more brown than I like, I do not know what I was thinking when I set the timer for 15 minutes.<br />
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<span style="text-align: justify;">Temper your oil </span><span style="text-align: justify;">with </span><span style="text-align: justify;">red dry chilie and the spices. Add the whole or powdered spices and saute for few minutes. Add the chopped onions, saute it till slight brown. </span></div>
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<span style="text-align: justify;">Add the tomatoes along with a teaspoon of sugar. This helps to caramelize. </span></div>
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Add your greens to it and saute for few minutes and leave it covered for couple of minutes more. You could have pre steamed the greens before adding, but really not required.</div>
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After the greens have softened and mixed well with the spices, you can cool them and puree the entire onion, tomatoes and greens with few tablespoon of water. Or, you can leave them as it is.</div>
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When the greens have mixed well, add the browned paneer cubes, cumin powder, turmeric and salt to it . Cover the lids and cook for few more minutes.</div>
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<i>Enjoy your palak paneer with steaming white rice or rotis.</i> </div>
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For BWW, I converted one of the above images to sepia. BWW is a gallery of culinary images started by Susan of The <a href="http://thewellseasonedcook.blogspot.in/">Well Seasoned Cook </a>and now looked after by Cinzia of <a href="http://cindystarblog.blogspot.in/">Cindystar</a>. This weeks special edition is being hosted by Lynne of <a href="http://www.cafelynnylu.blogspot.it/">Cafe Lynnylu</a>. </div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com0tag:blogger.com,1999:blog-312180997431835035.post-17548474059675607742014-10-13T23:14:00.000-04:002014-10-13T23:14:23.003-04:00Back with Black and White Wednesday<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi friends. Hope you all are doing well. I apologize for being absent for so long. Summer has really been busy but lots of fun. It was a tiny bit busy at work front too. Now that rush is over I hope to have a better attendance in this space of mine. And what can be a better way to be back than Black and White Wednesday, I simply love it.</div>
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I am back from my home city only last weekend after a ten days log break- a part of it was spend in celebrating homecoming of our favorite Goddess Durga. You can read <a href="http://pocketfullofspices.blogspot.in/2013/10/mistimukh-chhana-poda-and-subho-bijaya.html">here</a> too. Going back home after ten long months means you are pampered with both delicious homemade foods and chatpata street foods too. Of course, I did not cook for these long days, and was fed by my Maa and Mom-in-law. Maybe, I will do a food-post soon.</div>
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This is a pic of what we call "patisapta". It is usually a crepe made with rice flour and semolina with coconut filing. The shredded coconut has been mixed with jaggery over low flame till it becomes sticky and brownish in color. You can also use sugar/brown sugar instead of jaggery. I simply love it so much, my mother makes it every time I visit home.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Crepe with coconut filing</span></i></td></tr>
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And this is my this week's contribution to black and white Wednesday - a medley of culinary images, hosted this week by Sreevalli of <a href="http://ammajirecipes.blogspot.in/">Ammaji Kitchen</a>. BWW was started by Susan of <a href="http://thewellseasonedcook.blogspot.in/">The Well Seasoned Cook</a> and is currently taken care by Cinzia of <a href="http://cindystarblog.blogspot.it/">Cindystar Blog</a>. For participation click here.<br />
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Hope you are having a wonderful festive season and the enjoying the nice fall weather.</div>
Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com4tag:blogger.com,1999:blog-312180997431835035.post-34050879573398873332014-07-09T10:28:00.004-04:002014-07-09T10:35:59.162-04:00Tangy Mango Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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I have not posted for long in this space. Although I have been cooking regularly, and my kitchen was fairly busy, but this summer has been a bit hectic too. So I took it a bit easy. The humdrum of life seems to have settled a bit, and I am back here.</div>
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Last week I have made this tangy mango chutney first time for this summer. I really do not know what took me this long. Although this year has not been very good in terms of mango yield, we have been eating the "king of fruit" almost every day. This chutney is very easy to make and goes almost with everything, rotis, toast, curry, dal, and yes just eating on its own is very much welcome. </div>
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<i>Ingredients</i></div>
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Raw mangoes, peeled - 2 medium (I tend to leave the skin on here and there to make it a bit crunchy)</div>
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Jaggery - 3/4 to 1 cup</div>
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Red chillies - 2</div>
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Turmeric - 1/2 teaspoon</div>
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Pannch Phoron - 1 teaspoon</div>
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<i>(Paanch Phoron is a mix of five spices - fenugreek seeds, nigella seeds, cumin seeds, fennel seeds and black mustard or celery seeds)</i></div>
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Oil - 1 tablespoon (I used mustard oil)</div>
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Salt to taste</div>
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Peel the mangoes and cut in strips or small pieces. Remove the soft white stone from inside. Wash them, pat them dry and smear with turmeric.</div>
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In a pan, melt the jaggery with a little water, till it is all melted. You can do it in microwave but keep a watch on it.</div>
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In a pan, heat the oil, crack the red chillies and add to it, add the spices and wait till it pops. </div>
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Add the mangoes, and saute it well. Add 1 tablespoon of water and cook it on low heat for five minutes or till the mangoes get soft.</div>
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Add the melted jaggery and mix it well. Add water if you like a thinner version. Cook for 3-5 minutes more or till it thickens a bit.</div>
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Store it in cleaned glass bottle. Usually it stays absolutely fine in refrigerator for 2 weeks (that is, if it lasts that long).</div>
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So so yummy, you can also pack for a friend if you like. Can also be a good host gift.<br />
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I converted this last image to black and white for my this week's contribution to Black and White Wednesday, a culinary journey through images. It was started by Susan of <a href="http://thewellseasonedcook.blogspot.com/">The Well Seasoned Cook</a>, and is now managed by Cinzia of <a href="http://cindystarblog.blogspot.it/">Cindystar</a>. This week, it is hosted by Simona of <a href="http://www.pulcetta.com/">Briciole</a>.</div>
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<i>Enjoy your summer!</i></div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com2tag:blogger.com,1999:blog-312180997431835035.post-60785937170333638522014-05-06T23:22:00.001-04:002014-11-13T06:43:06.235-05:00Enchorer Dalna aka Raw Jackfruit Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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Enchor aka raw jack fruit curry is a must have in all <i>bengali</i> homes during summer. I always used to look forward to the day when enchor was cooked at home. It does not happen that regularly as it is really a very tedious process to cut and clean the fruit. Last year I have cooked it once but I used the canned version, which I did not like that much. This year, with summer becoming more intense, suddenly I was craving this curry from my childhood. The husband surprised me by getting one last week. I am also extremely thankful to him for cutting the fruit with utmost care and patience. I am sorry to admit that I did not learn to cut the fruit while growing up, whereas, my husband been a keen observer as he is, learned it simply by watching his mom doing it.</div>
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<i>Ingredients</i></div>
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Raw Jackfruit - 1 medium, thoroughly clean and cut</div>
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Potato - 1 medium, cut into cubes, smear them with a pinch of salt, turmeric and cumin powder</div>
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Tomato - 1 medium, choppef fine</div>
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Red Onion - 2 medium, chopped fine</div>
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Clove - 3-5</div>
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Green Cardamom - 6-8</div>
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Cinnamon - 1 inch stick</div>
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Turmeric powder - 1/2 teaspoon</div>
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Cumin powder - 2 teaspoon</div>
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Coriander powder - 1 teaspoon</div>
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Garam Masala Powder - 1/2 teaspoon</div>
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Red chilli - 2 or as per taste</div>
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Green Chillies - 2 or more</div>
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Yogurt - 2 tablespoon</div>
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Ghee or clarified butter - 2 teaspoon</div>
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Oil - 2 tablespoon, I used mustard oil, any oil should do</div>
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Salt to taste</div>
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Cut the fruit, (I am sure there are many tutorials out in net) or simply by the canned ones (not too bad). Make sure, you buy the unripe fruit and not the ripe one. Oil your hand, knife and cutting board generously, otherwise the gum it secretes really stick to everything making it difficult to cut. Do not use gloves, unless it is well oiled. Spread newspaper and place the fruit on it.</div>
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Boil the cut jackfruit for 10 minutes, drain away the water and wash it once with cold water. While the jackfruit is getting boiled, heat oil in a pan and temper it with cardamom, cloves, cinnamon and red chilli.</div>
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Add the onions to it and saute it till it starts to get golden brown, about 5-7 minutes. Add tomatoes at this point with a bit of sugar. While caramelizing, it will impart a nice color.</div>
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When tomatoes are mushy and onions are nice golden in color, add the potatoes to it and saute it for another 3-4 minutes.<br />
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Then add the boiled jackfruit to it. Mix the cumin, coriander and garam masala powder with yogurt, beat it well and add it to the curry. I always lower the heat down when adding yogurt to it, otherwise it may curdle. Add the green chilies and salt to it. Mix it well for 3-4 minutes, it smells really nice at this point.</div>
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Add 1/2 cup warm water to it, cover it up and cook till done, another 10 minutes.<br />
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When done, add the ghee (optional), give it a mix, turn off the heat and keep it covered for another couple of minutes.</div>
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Your delicious raw jackfruit curry is ready to eat.<br />
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Serve it with warm white rice, roti, naan or parathas.<br />
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<i>Enjoy!</i><br />
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I have converted one of the above image to gray mode and this is my contribution to this week's Black and White Wednesday - a fantastic culinary photography event started by Susan of <a href="http://thewellseasonedcook.blogspot.in/">The Well Seasoned Cook </a>and now managed by Cinzia of <a href="http://cindystarblog.blogspot.in/">Cindystar</a>. This week it is hosted by Susan herself. For participation details, click <a href="http://cindystarblog.blogspot.it/2014/02/black-white-wednesday-rules-host-line.html">here</a>.</div>
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<a href="http://2.bp.blogspot.com/-Wy3Dzxn8Dqk/U2ml4PQjqhI/AAAAAAAABG0/sG1lYWmcUCg/s1600/BWW+128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Wy3Dzxn8Dqk/U2ml4PQjqhI/AAAAAAAABG0/sG1lYWmcUCg/s1600/BWW+128.jpg" height="300" width="400" /></a></div>
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<i>Happy Wednesday.</i></div>
Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com4tag:blogger.com,1999:blog-312180997431835035.post-38630424363156545062014-04-30T00:03:00.001-04:002014-04-30T00:03:15.073-04:00Homemade Pizza - First Time Ever<div dir="ltr" style="text-align: left;" trbidi="on">
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I am super excited with the fact that I am actually having a blog post for home made pizza. We as a family love pizzas (<i>okay, who does not, right?</i>) We order pizzas almost every fortnight, but was gradually getting bored to the taste and also the limitation of the toppings to our taste. The closest homemade pizzas we had before was buying the pre-made bases from the local bakery and arranged the toppings. But, this pizza is done from scratch, yes, you heard it right, and let me tell you its not that bade. It was quite easy to arrange and was so good to eat. After having this pizza I realized how heavily the store bought pizzas are packet with not so good for your waistline ingredients. </div>
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<i>So, pizza for me please, anytime!</i></div>
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<i>Ingredients</i></div>
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All purpose flour - 2 and 1/2 cup ( I used 2 cup apf and 1/2 cup whole wheat flour)</div>
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Active dry yeast - 1/4 teaspoon</div>
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Sea salt - 1 teaspoon ( Table salt is fine too)</div>
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Water - 1 cup</div>
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For the dough, I adapted <a href="http://iamafoodblog.com/no-knead-pizza-dough-recipe/">this</a> super easy recipe. </div>
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For toppings</div>
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Green Pepper - 1 medium, chopped</div>
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Red Onion - 1 medium, chopped</div>
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Chicken Breast - 200 gm, cut in bite size pieces</div>
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Ginger paste - 1 teaspoon</div>
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Garlic paste - 1 teaspoon</div>
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Yogurt - 1 tablespoon</div>
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Cumin powder - 1 teaspoon</div>
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Coriander powder - 1 teaspoon</div>
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Salt to taste</div>
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Mix all the dry stuffs for the dough and slowly add water to it. Mix it with spatula till it incorporates all the water and shape it up in a ball. It will be real soft to touch.</div>
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Cover it with cling wrap and leave it for 6-8 hours. (I did not wait till 18 h as mentioned in the recipe. I live in a place where the current temperature is 42C, so did not think wise to leave it that long. Anyway, it worked fine).</div>
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Take out the dough on a well floured area, punch it once and spread it to roughly make a rectangle. Fold the four corners in the middle, turn the dough so that the folded side faces down, and gently form a ball with it. Cover it with cling wrap and leave for another 30 minutes to 1 hour.</div>
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<a href="http://4.bp.blogspot.com/-D1gEB_GVGRc/U1_aOCzVb0I/AAAAAAAABDw/NR7IH5pA9Bs/s1600/IMG_1214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-D1gEB_GVGRc/U1_aOCzVb0I/AAAAAAAABDw/NR7IH5pA9Bs/s1600/IMG_1214.JPG" height="298" width="400" /></a></div>
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While the dough was rising, marinate the chicken with yogurt, cumin powder, coriander powder, ginger paste, garlic paste, garam masala powder and salt. Leave it for an hour or two. Place the marinated pieces on aluminium foil and grill it for 45 minutes at 220 C.</div>
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In the meantime, cut your veggies (whatever you like).</div>
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After the dough has sat for an hour, gently spread it out on the baking tray. You can use pizza stone but I do not have one. You can make it rectangle or round depending on your baking tray.</div>
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<a href="http://3.bp.blogspot.com/-nZnQx5x0VB4/U1_aNegPPzI/AAAAAAAABDk/A_N8AEg_XOc/s1600/IMG_1215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-nZnQx5x0VB4/U1_aNegPPzI/AAAAAAAABDk/A_N8AEg_XOc/s1600/IMG_1215.JPG" height="298" width="400" /></a></div>
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Add the <a href="http://pocketfullofspices.blogspot.in/2013/10/marinara-sauce-my-version.html">marinara sauce</a> on it ( you can also use the regular tomato sauce from your pantry).</div>
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<a href="http://2.bp.blogspot.com/-6N9sk5Zusl4/U1_aN20cBQI/AAAAAAAABDs/hFyJQcTJwPQ/s1600/IMG_1216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6N9sk5Zusl4/U1_aN20cBQI/AAAAAAAABDs/hFyJQcTJwPQ/s1600/IMG_1216.JPG" height="298" width="400" /></a></div>
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Arrange the chicken pieces and veggies on the base.</div>
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<a href="http://1.bp.blogspot.com/-wo7R8UUhCTI/U1_aPyjJetI/AAAAAAAABD8/hemsqSNq94s/s1600/IMG_1217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wo7R8UUhCTI/U1_aPyjJetI/AAAAAAAABD8/hemsqSNq94s/s1600/IMG_1217.JPG" height="298" width="400" /></a></div>
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Cover it up with generous amount of grated cheese of your choice.</div>
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<a href="http://4.bp.blogspot.com/-X4ctoSwV268/U1_aRtavrEI/AAAAAAAABEE/QoSLuft-fbs/s1600/IMG_1218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-X4ctoSwV268/U1_aRtavrEI/AAAAAAAABEE/QoSLuft-fbs/s1600/IMG_1218.JPG" height="298" width="400" /></a></div>
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Preheat oven at 270 C and bake for 10 to 15 minutes or till the crust starts to turn golden.</div>
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<a href="http://4.bp.blogspot.com/-XVa1_vxTvRY/U1_aSa65lII/AAAAAAAABEM/0rPH8-3FutI/s1600/IMG_1219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-XVa1_vxTvRY/U1_aSa65lII/AAAAAAAABEM/0rPH8-3FutI/s1600/IMG_1219.JPG" height="298" width="400" /></a></div>
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As soon aas it came out of the oven we were busy eating it and forgot to take a decent picture.</div>
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<a href="http://3.bp.blogspot.com/-ZVE8V8NX6qs/U1_aVGUqkOI/AAAAAAAABEU/Pm6_dPpAnI0/s1600/IMG_1221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ZVE8V8NX6qs/U1_aVGUqkOI/AAAAAAAABEU/Pm6_dPpAnI0/s1600/IMG_1221.JPG" height="298" width="400" /></a></div>
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But, seriously, it was so comforting and good to eat. The husband who loves the store bought pizzas even said that lets have this every time we crave pizza now.</div>
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<i>Enjoy!</i></div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com0tag:blogger.com,1999:blog-312180997431835035.post-55146796287678226942014-04-16T01:26:00.003-04:002014-04-17T07:35:17.068-04:00Black and White Wednesday # 125 Gallery<div dir="ltr" style="text-align: left;" trbidi="on">
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Once again, I am extremely happy and honored to host the rich and wonderful gallery of Black and White Wednesday. I was in awe every time I was downloading the images from my inbox.Truly, each and every picture is so unique and beautiful! I thank Susan and Cinzia for initiating and organizing this wonderful event. Also, a big thank you to all who participated for your time and effort.</div>
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<img alt="New bww logo big" height="320" src="https://lh4.googleusercontent.com/proxy/zeNVOaAwNUaFwJVhHd4MyHTZNPXDNu5p0eWi5Kxb3qRkZaBWChKi5kU1GLFd0d7Ub9sgkpeigxnpMcXxQY5BuRsYJBHBUJJWRuFjXyX54PamDqBpibsvP2GWBA" width="213" /><br />
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So here for you all, the wonderful images I was talking about. <i><span style="font-size: x-small;">The images are in the order I received.</span></i><br />
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<a href="http://3.bp.blogspot.com/-7BHcI4k8Rig/U04Oahr38vI/AAAAAAAAA_4/K73Byo5YeHc/s1600/Aparna.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7BHcI4k8Rig/U04Oahr38vI/AAAAAAAAA_4/K73Byo5YeHc/s1600/Aparna.JPG" height="300" width="400" /></a></div>
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<i>Ivy Gourd from Aparna of "<a href="http://storiesfromthemahecoast.blogspot.in/">The Stories form the Mahe Coast</a>"</i><br />
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<a href="http://1.bp.blogspot.com/-4_xS78Z4saY/U04PCJkYaVI/AAAAAAAABAA/J3z8B4AoGBs/s1600/Simona.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4_xS78Z4saY/U04PCJkYaVI/AAAAAAAABAA/J3z8B4AoGBs/s1600/Simona.jpg" height="378" width="400" /></a></div>
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<i>Snail strolling on parsley from Simona of "<a href="http://www.pulcetta.com/">Briciole</a>"</i></div>
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<a href="http://4.bp.blogspot.com/-i8TifuXiBn4/U04PiZjfeII/AAAAAAAABAM/xrrqTbng4AA/s1600/Thinking+Cantaloupe+Priya-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-i8TifuXiBn4/U04PiZjfeII/AAAAAAAABAM/xrrqTbng4AA/s1600/Thinking+Cantaloupe+Priya-+Copy.JPG" height="400" width="300" /></a></div>
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<a href="http://2.bp.blogspot.com/-DHNZVNW6TJw/U04PjWdoc4I/AAAAAAAABAU/ksd4ubdfGqM/s1600/Cantaloupe+BWW+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DHNZVNW6TJw/U04PjWdoc4I/AAAAAAAABAU/ksd4ubdfGqM/s1600/Cantaloupe+BWW+-+Copy.JPG" height="400" width="300" /></a></div>
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<i>Cantaloupe from Priya of "<a href="http://thehumptydumptykitchen.blogspot.in/2014/04/cantaloupe.html">The Humpty Dumpty Kitchen</a>"</i><br />
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<a href="http://3.bp.blogspot.com/-qSXHaw5ailc/U04QLCCnM4I/AAAAAAAABAY/8y_i9dTD1ok/s1600/GardenOnion.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qSXHaw5ailc/U04QLCCnM4I/AAAAAAAABAY/8y_i9dTD1ok/s1600/GardenOnion.JPG" height="400" width="300" /></a></div>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; text-align: start;"><i>Garden Onion-A Gift From a Neighbor Gardener</i></span></div>
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<a href="http://1.bp.blogspot.com/-9P6KuMJAH2o/U04QMJwtSsI/AAAAAAAABAg/00RTCQY7wjo/s1600/GardenSilhouetteTextureCapabilityBrown.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9P6KuMJAH2o/U04QMJwtSsI/AAAAAAAABAg/00RTCQY7wjo/s1600/GardenSilhouetteTextureCapabilityBrown.JPG" height="400" width="400" /></a></div>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>Silhouette Amongst the Clover and Dollarweed</i></span><br />
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<i>Both from Lynne of "<a href="http://cafelynnylu.blogspot.com/2014/04/the-salad-days-of-gardening.html">Cafe Lynnylu</a>"</i><br />
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<a href="http://3.bp.blogspot.com/-jRLwsdfdwkk/U04RHM2J24I/AAAAAAAABAs/ttJN_gafwh0/s1600/IMG_4124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jRLwsdfdwkk/U04RHM2J24I/AAAAAAAABAs/ttJN_gafwh0/s1600/IMG_4124.JPG" height="400" width="275" /></a></div>
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<i>Green Asparagus Bouquet from Cinzia of "<a href="http://cindystarblog@flickr/">Cindystar Blog</a>"</i></div>
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<a href="http://3.bp.blogspot.com/-o3MBqGLltAk/U04RdbIL0FI/AAAAAAAABA0/_zLLS6e7n1g/s1600/Cucumis+Sativus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-o3MBqGLltAk/U04RdbIL0FI/AAAAAAAABA0/_zLLS6e7n1g/s1600/Cucumis+Sativus.JPG" height="400" width="266" /></a></div>
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<i>Cucumis sativus from Shri of <b> </b><span style="font-family: inherit;">"</span></i><span style="background-color: white; color: #333333; line-height: 20.790000915527344px; text-align: justify;"><i><span style="font-family: inherit;"><a href="http://tiffincarrierantiques.blogspot.com/2014/04/vishu.html">Tiffin Carrier Anticque's</a>"</span></i></span><br />
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<a href="http://3.bp.blogspot.com/-wVJj5Md_oig/U0-8Am0---I/AAAAAAAABBY/VGTsoPPfl8s/s1600/Date+Truffles+1+13+bis+smaller.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wVJj5Md_oig/U0-8Am0---I/AAAAAAAABBY/VGTsoPPfl8s/s1600/Date+Truffles+1+13+bis+smaller.JPG" height="400" width="266" /></a></div>
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<span style="background-color: white; color: #333333; line-height: 20.790000915527344px; text-align: justify;"><i><span style="font-family: inherit;">Indulgence from Rosa of "<a href="http://rosas-yummy-yums.blogspot.ch/2014/04/black-and-white-wednesday-125.html">Rosa's Yummy Yums</a>"</span></i></span><br />
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<a href="http://1.bp.blogspot.com/-_dAGe_pKFDE/U04Tu1kxMlI/AAAAAAAABBE/DwwguvthwyA/s1600/IMG_1172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_dAGe_pKFDE/U04Tu1kxMlI/AAAAAAAABBE/DwwguvthwyA/s1600/IMG_1172.JPG" height="298" width="400" /></a></div>
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<i>Lunch Delight from yours' truly of "Pocketfull Of Spices"</i></div>
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Enjoy the gallery, friends. Next week see you all at Lynne's <a href="http://cafelynnylu.blogspot.com/">Cafe Lynnylu</a>.</div>
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Happy Wednesday!</div>
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This bulgur wheat pulao has been inspired by this <a href="http://www.ottolenghi.co.uk/freekeh-pilaf-shop">recipe</a>. Bulgur wheat is a nutty tasting grain made from whole wheat kernels and is widely popular in Middle east and Indian cuisine. A quick search will tell you that it is high in fiber and protein and low in fat and calories. It is also rich in minerals and vitamins. And this salad is very delicious and perfect for a light yet comforting lunch.<br />
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<a href="http://4.bp.blogspot.com/-su91omv6zps/U0fsr-_x-FI/AAAAAAAAA-4/J-exadTJsiU/s1600/IMG_1167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-su91omv6zps/U0fsr-_x-FI/AAAAAAAAA-4/J-exadTJsiU/s1600/IMG_1167.JPG" height="298" width="400" /></a></div>
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<i>Ingredients</i></div>
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Bulgur wheat - 1 cup</div>
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Onions - 2 medium, chopped</div>
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Tomatoes - 1 medium, chopped</div>
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Cumin powder - 1 teaspoon</div>
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Coriander powder - 1/2 teaspoon</div>
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Garam masala powder - 1/2 teaspoon</div>
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Water - 1 1/2 cup</div>
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Yogurt - 1/2 cup</div>
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Ginger - 1/2 inch piece, grated</div>
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Lemon/lime - 1</div>
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Cilantro leaves - 1/4 cup, chopped fine</div>
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Parsley leaves - 1/4 cup, chopped fine</div>
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Peanuts - 1/2 cup, roasted</div>
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Salt - to taste</div>
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Pepper - to taste</div>
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Oil- 2 tablespoon</div>
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Soak the bulgur wheat in water for 10 minutes.</div>
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Heat oil in a pot, add the onions, saute them well till they are light brown, 8-10 minutes. Add the tomatoes to it and saute for another few minutes.</div>
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Add the bulgur wheat, add the spices, salt and pepper and give it a mix. Add water to it, enough to cover the entire wheat.</div>
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Bring it to boil, and then let it simmer for ten minutes. Turn off the heat and let it cool down.</div>
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Add the chopped cilantro and parsley leaves and mix it well with the pilaf.</div>
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In the meantime, mix yogurt with pinch of salt, and grated ginger, add a squeeze of lime juice to it.</div>
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Add dollops of yogurt on top of the pilaf and sprinkle the roasted peanuts on it. Serve it cold or at room temperature.<br />
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<a href="http://3.bp.blogspot.com/-9Goerm1Y2u4/U0fsx5bf5DI/AAAAAAAAA_g/OiniOMO3gUk/s1600/IMG_1172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-9Goerm1Y2u4/U0fsx5bf5DI/AAAAAAAAA_g/OiniOMO3gUk/s1600/IMG_1172.JPG" height="298" width="400" /></a></div>
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Delve in and enjoy! It is such a delight.<br />
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<a href="http://4.bp.blogspot.com/-jgp3_CZ9JT8/U0fsu9rIJiI/AAAAAAAAA_Q/OMfRrwc4aCg/s1600/IMG_1169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-jgp3_CZ9JT8/U0fsu9rIJiI/AAAAAAAAA_Q/OMfRrwc4aCg/s1600/IMG_1169.JPG" height="298" width="400" /></a></div>
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I converted this image to sepia and this is my contribution for this week's Black and White Wednesday, a culinary event started by <a href="http://thewellseasonedcook.blogspot.in/">Susan</a> and now organized by <a href="http://cindystarblog.blogspot.in/">Cinzia</a>. This week it is hosted by yours' truly. For participation details, click here</div>
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<a href="http://3.bp.blogspot.com/-uM5Vcr06zts/U0fviO2qxSI/AAAAAAAAA_o/J7ZjVrr0Bnk/s1600/IMG_1172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uM5Vcr06zts/U0fviO2qxSI/AAAAAAAAA_o/J7ZjVrr0Bnk/s1600/IMG_1172.JPG" height="298" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/03574172540848655931noreply@blogger.com2tag:blogger.com,1999:blog-312180997431835035.post-56239087791297594032014-04-10T23:02:00.001-04:002014-04-10T23:02:19.666-04:00Black and White Wednesday # 125<div dir="ltr" style="text-align: left;" trbidi="on">
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This week I am your host for <b>Black and White Wednesday-A Culinary Photography Event</b>. This is one of the event I really like and try to participate as much possible. Every week, very talented chefs contribute to set up the beautiful gallery of black and white photos. This wonderful event was started by Susan of <a href="http://thewellseasonedcook.blogspot.in/">The Well Seasoned Cook</a>, and now organized by Cinzia of <a href="http://cindystarblog.blogspot.in/">Cindystar</a>.</div>
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<a href="https://lh4.googleusercontent.com/proxy/zeNVOaAwNUaFwJVhHd4MyHTZNPXDNu5p0eWi5Kxb3qRkZaBWChKi5kU1GLFd0d7Ub9sgkpeigxnpMcXxQY5BuRsYJBHBUJJWRuFjXyX54PamDqBpibsvP2GWBA" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="New bww logo big" border="0" height="400" src="https://lh4.googleusercontent.com/proxy/zeNVOaAwNUaFwJVhHd4MyHTZNPXDNu5p0eWi5Kxb3qRkZaBWChKi5kU1GLFd0d7Ub9sgkpeigxnpMcXxQY5BuRsYJBHBUJJWRuFjXyX54PamDqBpibsvP2GWBA" width="267" /></a></div>
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For the newbies, here are the rules:</div>
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<li>Your clicks have to be anything of a culinary nature or show anything related to food</li>
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<li>You can shoot either in b/w mode or in color, then process in b/w. You can use any effect you like but keeping the image in a monochrome/grayscale, with Sepia and Cyanotype tones allowed. No color details allowed.</li>
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<li>Approximate sizes of your pictures should be <span style="color: #741b47;"><u>portrait/500 wide & 700 long - landscape/700 wide & 500 long - or 600 square.</u></span></li>
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<li>No need of a recipe, nor a story nor a location (but they are welcome if you like), simply a title for the picture is required.</li>
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<li>You have to mention <span style="color: #741b47;"><b>Black and White Wednesday</b></span> in your post and link to this <a href="http://cindystarblog.blogspot.in/2013/01/black-white-wednesday-rules-host-line-up.html">announcement </a>and my blog <a href="http://pocketfullofspices.blogspot.in/">Pocketfull Of Spices</a>. Use of the logo is optional.</li>
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Please send me your photographs at pocketfullofspices AT gmail DOT com with following details:<span style="font-family: inherit;"> </span><br />
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<li><span style="font-family: inherit;">Subject: BWW #125</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Your Name that you want to be published in round up</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Your Blog's Name</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Title of Your Pic</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">URL of your post</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">The image(s), max 500 px wide</span></li>
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You have until Tuesday, JApril 15, to send me your images. Even if you do not have any blog, you can send me your photos for the roundup.</div>
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So, take out your cameras and happy clicking my friends!</div>
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