tag:blogger.com,1999:blog-85969137294335257572024-03-08T12:06:13.741-08:00Cooking Love!Cook, Eat and Feed with Love!Revati Puranikhttp://www.blogger.com/profile/14123528799726927929noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8596913729433525757.post-83548235654750257482014-02-17T04:04:00.000-08:002014-02-17T04:07:55.204-08:00Malvani Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Malvani Chicken</span></td></tr>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 15px; line-height: 20.790000915527344px;">Malvani chicken curry is a must try if you are anywhere in Konkan, India. You simply cant miss the authentic specialty of this place. Even a small local eatery generally called as '</span><i style="font-size: 15px; line-height: 20.790000915527344px;">Khanawal</i><span style="font-size: 15px; line-height: 20.790000915527344px;">' in Marathi, will conquer your taste buds easily. </span></span></span><br />
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 15px; line-height: 20.790000915527344px;">Malvani Chicken is cooked in the coastal regions of Maharashtra, India. Malvan itself is a name of a village in Konkan from where this recipe originates. Malvani food is generally prepared using coconut and spices and that's the whole beauty of it. Spices make the food hot and flavorful whereas coconut mellows down the spiciness of the curry and brings you a unique flavor. This chicken curry is eaten specially with wade.</span></span></span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Preparation Time: 15 mins</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Cooking Time: 20 mins</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Serves: 6</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><br /></span><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><b>You will need: </b></span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><br /></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><b>Chicken</b> - 1 kilogram, cut into pieces.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><b>Onion </b>(</span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Thinly sliced)</span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 2 </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Big</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><b>Onion </b></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">(Finely chopped)</span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 2 </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Big</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><b>Tomato </b></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">(Finely chopped)</span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 2 </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Big</span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"> </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"> </span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><b>Dry Coconut </b>(Big)<b> </b></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 1/2 </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">(chopped or sliced) </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"> </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"> </span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><b>Ginger Garlic</b> <b>Paste</b> - 4 Tablespoons</span><br />
<b style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Oil </b><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 8 Tablespoons </span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><b>Kashmiri Red Chilly Powder</b> - 6 Teaspoons (Kashmiri chilly powder is mild and gives a nice red color to the food.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Readymade Chicken Masala</b> - 1 Tablespoon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Goda Masala / Kala Masala </b>-<b> </b>3<b> </b></span><span style="font-family: 'Trebuchet MS', sans-serif;">Tablespoon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Kaanda Lasun Masala </b>(Onion Garlic Masala)<b> </b>-<b> </b>2<b> </b></span><span style="font-family: 'Trebuchet MS', sans-serif;">Tablespoon</span><span style="font-family: Trebuchet MS, sans-serif;"><b><br style="background-color: white;" /></b></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><b>Warm Water</b> - 2 to 3 cups</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><b>Salt</b> - To taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Lemon</b> <b>Wedges </b>- As per your liking</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><b>Coriander Leaves </b>(chopped)<b> </b>- To garnish</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><br /><i>You may also use ready made Malvani masala instead of Goda masala & Kaanda lasun masala. </i></span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><i><br /></i></span><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><br /></span><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><b>Method:</b> </span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">1. Wash and marinate the chicken with some salt and 2 tablespoon ginger garlic paste for at least an hour.</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">2. Heat 2 tablespoons oil in a thick bottomed pan on a medium high flame. Once it is hot, add sliced onions and fry till they turn golden brown. Don't burn the onions or else they will taste bitter. Remove fried onions in a plate and keep it aside. Now fry the chopped coconut the same way you fried the onions in 2 tablespoon oil. Remove from heat once it turns brown. </span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><i><u>Please note: Do not fry onion and coconut together.</u></i></span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><br /></span><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">3. Once the fried onion and coconut have cooled, grind them together with some water to make paste. Keep the onion coconut paste aside.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><br /></span><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">4. Heat 4 tablespoons oil in the same pan that you used for frying onion and coconut. Keep it on a </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">medium high flame. </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Add chopped onion and fry for 2 minutes or till they turn soft pink. Add 2 tablespoon ginger garlic paste and fry for another 2 minutes. Add tomato + Salt. Mix and cover the pan with a lid for 4 to 5 minutes. Turn your gas knob to low flame.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><br /></span>
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">5. Lift the lid.The tomatoes would have become pulpy now. Add Kashmiri red chilly powder and mix. Now add chicken and mix again. Cover the pan for 8 to 10 minutes.</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">6. Add the onion coconut paste + Goda masala + Kaanda Lasun masala. Mix mix mix. Add warm water and mix again. Cover it again for 2 minutes. </span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Tadaaa...your yummy Malvani Chicken is ready! Garnish it with chopped coriander leaves and lemon wedges. Serve hot with </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Wade, </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Chapati or Plain Paratha. Enjoy the Malvani delicacy right from your kitchen!</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Feed me back with your comments and suggestions. Its always good to hear from you. :)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8eeIPirahk_D2hVYILVDdpj439UoohGqPjubGibtIJAfRSs-eM_Er80c33S3-9HtZi0rxEaFnOeABVQTMGeOixteLD5-unhHAigqnHim5pmnnmuOnoQg4zmuzRN-84t4_FoMA8Vnm17Hj/s1600/2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8eeIPirahk_D2hVYILVDdpj439UoohGqPjubGibtIJAfRSs-eM_Er80c33S3-9HtZi0rxEaFnOeABVQTMGeOixteLD5-unhHAigqnHim5pmnnmuOnoQg4zmuzRN-84t4_FoMA8Vnm17Hj/s1600/2.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">A cute little orange plant in the background gifted by a friend</span></td></tr>
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Revati Puranikhttp://www.blogger.com/profile/14123528799726927929noreply@blogger.com2tag:blogger.com,1999:blog-8596913729433525757.post-12433419176893237222013-09-29T23:10:00.001-07:002013-11-21T21:35:02.849-08:00Paan (Betel Leaf) Ice cream...Khaai ke Paan Banaras Wala...<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">My love for ice cream is devoted and i am sure that most of us share the same passion. More than just eating ice creams, i love trying out various different 'seasonal' and 'unimaginable' flavours. 'Paan' which is also called 'betel' has been one of such flavours that left me happily astonished. How could somebody come up with such a brilliant flavour! Reminds me of the famous Amitabh Bacchan song from 'Don'..."<span style="color: #6aa84f;"><i>Khaai ke paan Banaras wala</i>..." </span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Paan (Betel Leaf)</b> has been the most popular <span style="color: #6aa84f;">mouth freshener</span> in India and still continues to be loved by almost all. It is eaten after meals not only as a mouth freshener but also to help in digestion. Many paan innovations have surfaced ever since and Paan Ice cream is a simply amazing! </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dPSewfGr6skJtU8UEYLrfNMFLJmReOprx8I3Ei4QLyjWzi13EHsw7Y_BoI6AD_ZP4pZgVihFA7Q7qSuE1HWzYWeL0QkQzCuVvms-RrIw9pcyJ9k570pOv00umN2HIKBRVrHDAhun35FV/s1600/Paan+leaves.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dPSewfGr6skJtU8UEYLrfNMFLJmReOprx8I3Ei4QLyjWzi13EHsw7Y_BoI6AD_ZP4pZgVihFA7Q7qSuE1HWzYWeL0QkQzCuVvms-RrIw9pcyJ9k570pOv00umN2HIKBRVrHDAhun35FV/s640/Paan+leaves.jpg" title="Paan Leaves" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Betel Leaves</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I have been wanting to try this at home since a long long time. Trust me its really simple to make. Its a quick recipe that takes only 15 minutes to make. So if you are expecting some guests over and want to serve them something innovative yet truly Indian for dessert, </span><b style="font-family: 'Trebuchet MS', sans-serif;">Try this at home!!!</b><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Preparation time: </span><span style="font-family: 'Trebuchet MS', sans-serif;">5 minutes </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Cooking time: </span><span style="font-family: 'Trebuchet MS', sans-serif;">10 Minutes </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Serves: 4</span></div>
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<b><span style="font-family: 'Trebuchet MS', sans-serif;">You will need:<o:p></o:p></span></b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Betel Leaves / Paan Leaves</b> – 20</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Vanilla Icecream</b> – 500 grams</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Sugared Rose Petals / Gulkand</b> – 4 to 5 Tablespoons</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Fennel Seeds / Luckhnavi Saunf</b><b> </b>– 2 to 3 </span><span style="font-family: 'Trebuchet MS', sans-serif;">Tablespoons (Powder half the amount) </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Luckhnavi saunf is small in size and has awesome aroma.</i></span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">Menthol</b><span style="font-family: 'Trebuchet MS', sans-serif;"> – a pinch</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Dried Dates / Khareek</b> – 3 to 4 (Soaked overnight and finely chopped)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Desiccated Coconut Powder </b>- 1 Tablespoon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cardamom Powde</b>r - 1/4 Teaspoon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Green Food Colour</b> - 1 drop (Optional)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">You can also use the '<i>readymade paan masala</i>' instead, which has almost all the mentioned ingredients in it.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 15px; line-height: 20px;"> 1. Thoroughly wash the leaves and pat dry with paper napkin. Grind 18 leaves with 2 to 3 tablespoons of water to smooth paste. Take a strainer and strain the extract and keep it aside.</span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20px;"> <span style="font-size: 7pt;"> </span>2.<span style="font-size: 7pt;"> </span>Remove the store bought vanilla ice cream in a big bowl. Add Gulkand + Fennel Seeds + Menthol + chopped dates + Desiccated Coconut powder + Cardamom Powder and mix </span><span style="background-color: transparent; font-size: 15px; line-height: 20px;"><span style="font-family: Trebuchet MS, sans-serif;">thoroughly.</span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 15px;"> </span><span style="font-size: 7pt;"> </span><span style="font-size: 15px;"> 3</span><span style="font-size: 9px;">. </span>Chop the remaining 2 betel leaves and add it to the ice cream mixture. Add the betel extract as well. You may want to add the green food colour to enhance the colour of the icecream. Mix mix mix...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 15px; line-height: 20px;"> 4. Pour the mixture in a container and keep it in the freezer till it is done.</span></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20px; text-indent: -0.25in;">5. Scoop it out or dig in...enjoy the way you want! After all ice cream surely turns a person into a kid again!</span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: 0px;">Drooooool...</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20px; text-indent: -0.25in;">:D</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; text-indent: -0.25in;"><span style="font-size: 15px; line-height: 20px;"><b>Don't forget to feed me back with your experience, suggestions, tips and comments. </b></span></span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 20px; text-indent: -0.25in;"><b>Would love to hear from you.:)</b></span></div>
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Revati Puranikhttp://www.blogger.com/profile/14123528799726927929noreply@blogger.com5tag:blogger.com,1999:blog-8596913729433525757.post-65520786586175569422013-07-24T04:43:00.002-07:002015-04-29T04:52:57.739-07:00Authentic Butter Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">My Vegetable Malabar Curry became an instant hit! Thank you
all for trusting my recipes. You will
not be disappointed with my next food posts as well. :)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Here’s a North Indian dish I grew up eating and I call it <i>my
mother’s signature dish</i> - <b>Butter Chicken</b>! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The aroma of the sweet n tangy and creamy butter chicken used to
fill my entire house whenever my mother created magic with her fingers. She did
her own modifications to make the butter chicken low in calories and yet
yummy! After so many years when I started making this on my own, I made some
more modifications to make sure the curry wasn't very heavy to eat and digest. </span><span style="font-family: 'Trebuchet MS', sans-serif;">They say, </span><i style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #e06666;">way to a man's heart is through his stomach</span></i><span style="font-family: 'Trebuchet MS', sans-serif;"> and its quite true you know. I made this for my man and won his heart. Make this dish for your man and c</span><span style="font-family: 'Trebuchet MS', sans-serif;">onquer his heart too!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ladies and Gentlemen, presenting...Butter Chicken!</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiuyS5hfhPZLa5eKxLaslzHwsEouWuteaD6EJXPDtQVWSbj_bl4a93dcRV2rOLazZX3MkbiP6qLRmbK5BizQj3Jo46PVDJ87rlv0CkfUf-N1kzAUM2o-oEW04NB7Zt9vVUGv8Yx88Fbqd/s1600/Butter+Chicken+1a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiuyS5hfhPZLa5eKxLaslzHwsEouWuteaD6EJXPDtQVWSbj_bl4a93dcRV2rOLazZX3MkbiP6qLRmbK5BizQj3Jo46PVDJ87rlv0CkfUf-N1kzAUM2o-oEW04NB7Zt9vVUGv8Yx88Fbqd/s640/Butter+Chicken+1a.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparation time: </span><span style="font-family: 'Trebuchet MS', sans-serif;">15 minutes + </span><span style="font-family: 'Trebuchet MS', sans-serif;">2 hours(marinade) </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cooking time: </span><span style="font-family: 'Trebuchet MS', sans-serif;">20 Minutes (Curry) + </span><span style="font-family: 'Trebuchet MS', sans-serif;">30 minutes (BBQ</span><span style="font-family: 'Trebuchet MS', sans-serif;">)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves: 6</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">You will need:<o:p></o:p></span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">For Tandoori Chicken Marinade:<o:p></o:p></span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Chicken</b> – 1 kilogram</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Kashmiri Red Chili Powder</b> – 2 tablespoons</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ginger Garlic Paste</b> – 2 Tablespoons</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Set Yogurt</b> – 200 grams</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Lemon Juice</b> – 4 Tablespoons</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Salt</b> – To taste</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">For Curry:<o:p></o:p></span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>*Ripe Tomatoes </b>(medium) – 10(Blend to puree) <span style="color: red;">OR follow the extra step below to achieve that orangy red creamy puree.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Butter</b> – 50 grams + 1 Tablespoon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cashews</b> - 10</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Kashmiri Red Chili Powder</b> – 1 tablespoon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ginger Garlic Paste</b> – 1 Tablespoon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Cardamom Powder</b> – ¼ Teaspoon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Dairy Whitener/Milk Powder</b> – 8-10 Tablespoons</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(Originally cream or cashew nut paste is used which makes the curry very rich. To mellow the richness down, my mother used paste of watermelon seeds.)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Dried Fenugreek leaves/Kasuri Methi</b> – 2 Tablespoons</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Honey</b> – 1 Tablespoon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Salt</b> – To taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Cilantro/Coriander</b>(chopped) – To garnish</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Cream</b> - To garnish</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #741b47;">Garam Masala/ Chicken Masala</span> </b>(powder) – 1 Tablespoon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>OR</b> <b><span style="color: #741b47;">Butterchicken Masala of Kitchens of India</span></b> – 1 Packet</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.kitchensofindia.com/US/Products-Main/Curry%20Pastes/Butter%20Chicken%20Curry%20Paste">http://www.kitchensofindia.com/US/Products-Main/Curry%20Pastes/Butter%20Chicken%20Curry%20Paste</a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://kitchensofindia.com/">http://kitchensofindia.com/</a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Tandoori Chicken:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> 1. Make incision in the chicken and keep it in a
big bowl. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> <span style="font-size: 7pt;"> </span>2.<span style="font-size: 7pt;"> </span><!--[endif]-->Mix yogurt + chili powder+ salt + ginger garlic
paste + lemon juice and coat the chicken generously with it. Cover the bowl
with a cling foil or a plate and keep it in the fridge for at least 2 hours.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> <span style="font-size: 7pt;"> </span> 3.<span style="font-size: 7pt;"> </span>BBQ the chicken from each side till it is done.
Keep brushing some leftover marinade or butter over the chicken to keep it
moist and juicy. You may also squeeze some lemon juice over it for the extra
tangy flavor.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> 4. Cut the chicken into pieces. (2-3 inches)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">If you don’t have a BBQ then simply add 2 tablespoons butter
in a big wok or a pan and stir fry the chicken till it is perfectly cooked.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>*Tomato Puree:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1. Cut tomatoes into 4 pieces(quarter).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Heat a wok/pan and add 1 tablespoon butter + Chopped tomatoes + 10 cashews. Stir and cover it with a lid. Cook till the tomatoes are soft. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Cool the tomatoes cashew mixture and blend it to make a fine puree. You will notice a nice orangy red colour with a creamy texture.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Curry:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> 1. </span><span style="text-indent: -24px;"><span style="font-family: Trebuchet MS, sans-serif;">Keep a big wok or a pan on medium flame and add butter. Once the butter melts and heats up slightly, add tomato puree + salt and mix. Reduce the flame to low and cover the pan with a lid for 5 minutes or till the butter starts to float over the puree. Butter floating over the puree is a sign that its cooked completely.</span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;">2. Change the flame to medium and a</span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;">dd red chili powder + ginger garlic paste and stir for 2 minutes. Then add garam <b>or</b> chicken masala. (Please note: If you are using </span><b style="font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;"><i>Kitchens of India</i></b><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;"> butter chicken masala or any other brand then first mix it with a small quantity of water to make paste and then add it to the curry.)</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;">3. </span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;">Mix milk powder with some water to make a thick batter like paste and add it to the curry. Add cardamom powder + dried fenugreek (take some in your palm and rub it to roughly break the leaves before adding it to the pan. By doing this you release more flavor.) Stir for 2 minutes more.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;">4. </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 7pt; text-indent: -24px;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;">Turn of the burner and pour in some honey <u>if you have not used</u> the ready made wet masala. The ready made wet curry masala has sweetness added already. Wait for the curry to cool down and then use a blender to churn it to make it smooth.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -24px;">5. Add chicken pieces and mix gently to make sure you don't break the pieces. Garnish the curry with some cream and chopped cilantro/coriander.</span></div>
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<span style="text-indent: -24px;"><span style="font-family: Trebuchet MS, sans-serif;">Now taste the magic you just created. Brilliant, isn't it? What are you waiting for? Grab some parathas, tandoori roti or jeera rice and dollop some butter chicken in your plate and enjoy it with your loved one. Slurrrp!</span></span><br />
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Revati Puranikhttp://www.blogger.com/profile/14123528799726927929noreply@blogger.com8tag:blogger.com,1999:blog-8596913729433525757.post-57820881261789750652013-06-26T02:04:00.000-07:002013-06-28T03:23:13.807-07:00Vegetable Malabar Curry <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">After the success of my previous recipe, ‘Rogan Josh’,
here’s a veggie delight for my vegetarian viewers. </span><span style="font-family: 'Trebuchet MS', sans-serif;">I just have one word to express my emotion for this fabulous
curry, ‘YUMM…’</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Vegetable Malabar Curry is a South Indian dish which is a perfect ‘comfort food’ with
high nutritious value. Once you taste it, you would just fall in love with it! </span><span style="font-family: 'Trebuchet MS', sans-serif;">This Curry is extremely simple to prepare. It tastes superb with Neer Dosa (Indian rice crepe), Paratha (Indian Flat bread) and Rice. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparation time: 10 mins</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cooking time: 30 minutes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serves: 4</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>You will need:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Clarified Butter / Ghee</b> – 2 Tablespoons</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Mustard Seeds / Sarso</b> – ¼ Teaspoon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Curry Leaves</b> – 1 sprig</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Asafoetida / Hing </b>– ½ Teaspoon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Coconut Oil</b> – 1 Tablespoon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Turmeric Powder</b> – ½ Teaspoon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Kashmiri Chili Powder</b> – 1 Tablespoon (<span style="background-color: white; font-size: 11.5pt; line-height: 115%;">Kashmiri chilli powder is mild and gives a nice
red color to the food.)</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ginger</b> (Finely Grated) – 1 Tablespoon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Onion</b> (Finely Chopped) – 2 (medium size)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ripe Tomato</b> (Blend to fine puree) – 2 (medium size)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Carrot</b> (Chopped into small pieces) – ½ Cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>French Beans</b> (Chopped into </span><span style="font-family: 'Trebuchet MS', sans-serif;">small pieces</span><span style="font-family: Trebuchet MS, sans-serif;">) - ½ Cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Cottage Cheese /Paneer</b> (Small Pieces) – ½ cup (Optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Sweet Corn</b> Kernels/pieces - 1 Corn</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Coconut milk</b> – 300 ml</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Warm Water</b> – 1 cup</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Cilantro/Coriander </b>– To garnish</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Salt</b> –To taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Sriram's Malabar Curry Powder - </b>2 Tablespoons<b> </b><i><span style="color: red;">(Its a white colored box. Available in the Indian grocery stores. Here's the link.</span></i><b> </b></span><br />
<a href="http://www.sriramfoods.com/malabarchicken.html">http://www.sriramfoods.com/malabarchicken.html</a> </div>
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<i><span style="color: red; font-family: Trebuchet MS, sans-serif;">Any other brand would also do.</span></i><i style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: red;">If you can't find it, make the spice at home by following the whole spice recipe.')</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Whole Spices: </b><i>(Use this only if you don't find the ready made Malabar Curry Spice)</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cinnamon Stick – 2 inches</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cloves – 2</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Black Cardamom(Peeled) – 2</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Green Cardamom(Peeled) -1</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 7pt;"> </span> 1.<span style="font-size: 7pt;"> </span></span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;">Heat clarified butter in a pan. Once the butter
is hot enough, add mustard seeds + curry leaves + asafoetida and let
them splutter for a few seconds. Make sure that you don’t burn it or else it
will taste bitter. Add chopped onions </span><span style="font-family: 'Trebuchet MS', sans-serif;">+ grated ginger</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; text-indent: -0.25in;">and fry till they turn soft pink. Then
add pureed tomatoes + salt. Mix properly and cover it with a lid for 10 minutes
on a low flame.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 7pt;"> </span>2.<span style="font-size: 7pt;"> </span><!--[endif]-->Once the mixture starts to leave oil from the
side of the pan, add red chilli powder + turmeric powder + <i><u>Malabar ready made spice OR ground whole spices</u></i>
+ vegetables and mix well. Add warm water and cover it with lid for 10 minutes or till the vegetables are cooked completely.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 9px;"> </span> 3. Turn off the heat and add coconut milk + cottage
cheese. High temperature curdles the coconut milk. Once you have mixed the
milk, turn on the heat on low flame and keep stirring the curry for 2 minutes. Add coconut oil and stir again.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> 4. <span style="font-size: 7pt;"> </span><!--[endif]-->Garnish it with cilantro/coriander and serve hot
with lots of love.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Some stories we definitely would love our children to read or to be read to. </span></div>
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Revati Puranikhttp://www.blogger.com/profile/14123528799726927929noreply@blogger.com13tag:blogger.com,1999:blog-8596913729433525757.post-13333642942641037752013-06-10T21:12:00.000-07:002015-04-29T04:53:34.495-07:00Rogan Josh - A Finger Licking Kashmiri Mutton Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I am not a professional chef but I truly believe that anything cooked with</span> <span style="color: #e06666; font-family: Times, Times New Roman, serif;"><b style="background-color: white;">LOVE</b></span> <span style="font-family: Trebuchet MS, sans-serif;">tastes </span><i><b><span style="font-family: Trebuchet MS, sans-serif;">Awesome</span></b></i>! <span style="font-family: 'Trebuchet MS', sans-serif;">If you are passionate about </span><i style="font-family: 'Trebuchet MS', sans-serif;">Cooking, Eating and Feeding people with love</i><span style="font-family: 'Trebuchet MS', sans-serif;">, you can make the entire world kiss your fingers. :)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The first recipe on my food blog is the famous Kashmiri 'Roganjosh'. I made it on a lazy Sunday and everyone loved it, especially my father in law who happens to be a die hard fan of this delicious mutton curry. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Its a foolproof recipe. You can't go wrong with it. So many ingredients might make you think twice but be fearless and try out this simple yet tasty recipe with lots of love!</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8RZjuGBz34DfGEhzAd1QlSKyODrbyYhq5SMn7m4tyaMkkRmJGIQCSk8QoD0r-irg6uTSdN-2uMAy3QewGZvCzxmC1SLkPReQ4TZ_9t_WDGaLkmjOMKkvl9ZoGR-lgGIMtmP_MghWGaO2/s1600/Rogan+Josh.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8RZjuGBz34DfGEhzAd1QlSKyODrbyYhq5SMn7m4tyaMkkRmJGIQCSk8QoD0r-irg6uTSdN-2uMAy3QewGZvCzxmC1SLkPReQ4TZ_9t_WDGaLkmjOMKkvl9ZoGR-lgGIMtmP_MghWGaO2/s1600/Rogan+Josh.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rogan Josh with Roomali Roti</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparation Time: 15 mins</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cooking Time: 45 mins</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serves: 4</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>You will need: </b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Whole Spices:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cinnamon Stick</b> - 1 inch</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Green Cardamom</b> - 3</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Brown Cardamom</b> - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Bay leaf</b> - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Peppercorns</b> - 1/2 teaspoon</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Mutton/Lamb</b> - 500 grams, cut into 2 inches pieces. (You may use chicken as well)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Onion </b></span><span style="font-family: 'Trebuchet MS', sans-serif;">(Thinly sliced) </span><span style="font-family: Trebuchet MS, sans-serif;">- 4 to 5 medium size </span><span style="font-family: 'Trebuchet MS', sans-serif;"> (Optional)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ginger Garlic</b> <b>Paste</b> - 2 Tablespoons</span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">Clarified Butter </b><b style="font-family: 'Trebuchet MS', sans-serif;">or </b><b style="font-family: 'Trebuchet MS', sans-serif;">Ghee </b><span style="font-family: 'Trebuchet MS', sans-serif;">- 4 Tablespoons (You may use vegetable oil)</span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">Asafoetida/</b><span style="font-family: Trebuchet MS, sans-serif;"><b>Hing</b> - 1 and 1/4 Teaspoons</span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">Curry Leaves</b><span style="font-family: 'Trebuchet MS', sans-serif;"> - 5 to 6 (optional)</span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">Coriander Powder</b><span style="font-family: 'Trebuchet MS', sans-serif;"> - 2 Tablespoons</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Fennel Powder</b> - 3 Tablespoons (Roasted)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Kashmiri Red Chilly Powder</b> - 2 Tablespoons (Kashmiri chilly powder is mild and gives a nice red color to the food.)</span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">Dried Ginger Powder/</b><span style="font-family: 'Trebuchet MS', sans-serif;"><b>Soonth</b> - 1 Teaspoon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Set Yogurt</b> - 1 cup (Beaten to smooth paste)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Warm Water</b> - 2 cups</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Tomato</b></span><span style="font-family: 'Trebuchet MS', sans-serif;">(Finely chopped)</span><span style="font-family: 'Trebuchet MS', sans-serif;"> - 1 small (Optional)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Salt</b> - To taste</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Rogan Josh Masala</b>(Ready to use spice) - 1 packet (Optional. You may use this to enhance the flavor even further. I used 'Parampara'.)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Coriander Leaves</b>- To garnish</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b> </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1. Heat clarified butter in a pressure cooker or a thick bottomed pan on a medium high flame. Once it is hot, add 'whole spices' + asafoetida + curry leaves. Fry for 30 seconds. Once the spices start to splutter and smell nice, add sliced onions and fry till they turn light brown in color. Don't burn the onions or else they will taste bitter. Add ginger garlic paste and fry for 2 minutes. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2. Now add mutton pieces + 1 tablespoon chilly powder + Salt and fry till the meat turns brown(10-15 minutes)</span><span style="font-family: Trebuchet MS, sans-serif;">. Add tomato + </span><span style="font-family: 'Trebuchet MS', sans-serif;">fennel powder + dried ginger powder + coriander powder + set yogurt + (rogan josh ready-to-eat masala, if you are using) Add warm water and mix well.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">3. Pressure cook it for half an hour on medium flame. If you are using a pan then cover it with a lid and cook for an hour on low flame. When you open the lid, you should see oil floating all over your curry. It means your curry has been cooked properly. Check whether the meat is cooked. If not, then cover the lid again and cook it for some more time.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0FRCy9T3lJ4Vn3EUUoZlZExJY1uyZ9jJrbP9IL8hNQGkLXvUVjrCpF55J18fDb6Q7cm-CpGakJuw4yvtFWMCf2SgaTdz5SaN_nZGoNZic_431oTNU-yLpdTCzRDuP9RaHycxsxxE55F1/s1600/cooker.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0FRCy9T3lJ4Vn3EUUoZlZExJY1uyZ9jJrbP9IL8hNQGkLXvUVjrCpF55J18fDb6Q7cm-CpGakJuw4yvtFWMCf2SgaTdz5SaN_nZGoNZic_431oTNU-yLpdTCzRDuP9RaHycxsxxE55F1/s1600/cooker.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pressure Cooker</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">4. Garnish it with coriander leaves and lots of love!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Rogan Josh tastes best with Roomali Roti, Naan and Jeera Rice.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Do try out this recipe and give me your feedback. It will help me in improvising my recipes and blog. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Bon Appetit! </span></div>
Revati Puranikhttp://www.blogger.com/profile/14123528799726927929noreply@blogger.com9