tag:blogger.com,1999:blog-89682084296193526562024-03-13T23:13:34.747-07:00Alik abosarAnonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-8968208429619352656.post-5725127643227055132017-11-19T08:01:00.000-08:002017-11-19T08:01:44.322-08:00A poem in Brajabuli by Vidhyapati <div dir="ltr" style="text-align: left;" trbidi="on">
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Sharing a poem in Brajabuli by Vidhyapati .... performed through casual amalgamation of poetry and dance</div>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-88806478732976324082017-01-31T20:23:00.002-08:002017-01-31T20:26:13.690-08:00বসন্ত পঞ্চমী<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #1d2129; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px;">বসন্ত পঞ্চমী: বিদ্যা ও সঙ্গীতের দেবী সরস্বতীর আরাধনা। .......অনেকে দিনটিকে বাঙালির দ্বিতীয় ভ্যালেনটাইন ডে </span><span style="color: #1d2129; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">বলে </span></span><span style="background-color: white; color: #1d2129; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px;">থাকেন ...</span><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px;"><a href="https://www.youtube.com/watch?v=TPbIQOR8lbU">Nakshi Kanthar Math | নক্সী কাঁথার মাঠ | Bengali Recitation by Urmimala Banerjee</a></span></div>
Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-45109881077171111132017-01-22T03:40:00.000-08:002017-01-22T03:40:03.972-08:00Dum Murgh Kali Mirch<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Process: </u></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; font-size: 12.8px;">Marinate chicken in vinegar for an hour. Then h</span><span style="background-color: white;"><span style="color: #222222;"><span style="font-size: 12.8px;">eat oil in a pan or kadhai. Temper the oil with few green cardamoms until they begin to change color. Add minced onion; cook and stir until translucent. Stir in the garlic and ginger paste, cook until the onions become brown. Add chicken and red chili paste or powder to the skillet. Mix well and cook until the chicken is tender and cooked thoroughly. Add yogurt along with black pepper powder and mix properly. Add salt and a pinch of sugar, to taste. Add cashew paste and mix it thoroughly with the gravy. Finally, stir in some fresh cream. Cover and simmer for fw minutes. And your Dum Murgh Kali Mirch is ready!!!</span></span></span></span></div>
Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-18918202633931708372016-12-13T22:02:00.000-08:002016-12-13T22:02:04.710-08:00Kumror Chakka / Dry side dish with Pumpkin ,Porwal & Potatoes (3P’s) <div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-ZXyuDUIbWZk/WFA92r6booI/AAAAAAAAARA/Odr-8EOwJ5IClFXw-rOJpLi2n-ncMwsdgCLcB/s1600/FullSizeRender%2B%252818%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://4.bp.blogspot.com/-ZXyuDUIbWZk/WFA92r6booI/AAAAAAAAARA/Odr-8EOwJ5IClFXw-rOJpLi2n-ncMwsdgCLcB/s640/FullSizeRender%2B%252818%2529.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kumror Chakka</td></tr>
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<span style="font-family: "arial" , sans-serif; font-size: 11pt;">If you like any of the two veggies
Pumpkin or Parwal , then this is a recipe for you. Although I am not very fond
of either of these two veggies, so for me this dish only goes with hot
Luchi i.e. maida puri. Luchi with Kumror Chakka is a must try
combination!!<o:p></o:p></span></div>
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<u>Ingredients<o:p></o:p></u></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Pumpkin : 1/2 (Cut into big cubes)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Parwal/Patol/Pointed Gourd : 4-5
nos. (Cut into halves)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Potato : 2(medium) (Cut into cubes)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Raisins / Kismis : 1 tb spoon (Soak
in luke water)<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Roasted peanuts : 1 tb spoon (Grind
coarsely into little pieces. )<o:p></o:p></span></div>
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My Mom normally uses chickpeas instead of peanuts & Kismis. If
you want to try that version then take 1/2 cup of Chola/kala
chana/Black chickpeas and soak overnight or 4 hours in hot water. <o:p></o:p></span></div>
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White Oil : 2 tblsp.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Salt : as per taste<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Sugar: as per taste<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Water : As required in the cooking
process. <o:p></o:p></span></div>
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<u><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Spices<o:p></o:p></span></u></span></div>
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<span style="border: 1pt none; font-family: "arial" , sans-serif; font-size: 11pt; padding: 0in;">Panch phoron :</span><span style="font-family: "arial" , sans-serif; font-size: 11pt;"> 2 tsp.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Bay leaves : 1<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Turmeric Powder : 1 tsp.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Cumin powder : 1 tsp.<o:p></o:p></span></div>
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<span style="border: 1pt none; font-family: "arial" , sans-serif; font-size: 11pt; padding: 0in;">Bengali Garam masala powder </span><span style="font-family: "arial" , sans-serif; font-size: 11pt;">: 1
tsp.(grounded powder mix of 1" cinnamon stick, 2-3 cardamoms, 3 cloves)<em><span style="background: white; font-style: normal;"><o:p> </o:p><o:p> </o:p></span></em><o:p></o:p></span></div>
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<span style="background: white; font-family: "arial" , sans-serif; font-size: 11pt;"><br />
<o:p><em><span style="font-style: normal;"></span></em></o:p><em>Panch phoron </em></span>is
a very common spice of Bengali cuisine. This famous blend consists of equal
amount of cumin seeds(<span style="background: white; font-family: "shonar bangla" , sans-serif; font-size: 11pt;">জিরা</span><span style="background: white; font-family: "arial" , sans-serif; font-size: 11pt;">), fennel seeds(</span><span style="background: white; font-family: "shonar bangla" , sans-serif; font-size: 11pt;">মৌরি</span><span style="background: white; font-family: "arial" , sans-serif; font-size: 11pt;">), fenugreek seeds(</span><span style="background: white; font-family: "shonar bangla" , sans-serif; font-size: 11pt;">মেথি</span><span style="background: white; font-family: "arial" , sans-serif; font-size: 11pt;">), nigella seeds(</span><span style="background: white; font-family: "shonar bangla" , sans-serif; font-size: 11pt;">কালোজিরা</span><span style="background: white; font-family: "arial" , sans-serif; font-size: 11pt;">) and wild celery
seeds(</span><span style="background: white; font-family: "shonar bangla" , sans-serif; font-size: 11pt;">রাধুনি</span><span style="background: white; font-family: "arial" , sans-serif; font-size: 11pt;">). As soon
as the seeds pop in hot oil, Panch phoron will fill your kitchen with its aroma. Equally
common is </span><span style="border: 1pt none; font-family: "arial" , sans-serif; font-size: 11pt; padding: 0in;">Bengali Garam masala powder </span><span style="font-family: "arial" , sans-serif; font-size: 11pt;">which
consists of grounded powder of cinnamon stick, cardamoms & cloves) <o:p></o:p></span></div>
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<u><span style="font-family: "arial" , sans-serif; font-size: 11pt;">Procedure<o:p></o:p></span></u></div>
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<span style="font-family: "arial" , sans-serif; font-size: 11pt;">Heat oil in a pan.<span class="apple-converted-space"> </span>Then<span class="apple-converted-space"> </span>temper<span class="apple-converted-space"> </span>it<span class="apple-converted-space"> </span>with
bay leaf and panch phoron. When<span class="apple-converted-space"> </span>the<span class="apple-converted-space"> </span>seeds start turning light brown, add<span class="apple-converted-space"> </span>all the<span class="apple-converted-space"> </span>vegetable<span class="apple-converted-space"> </span>pieces. Fry the pieces with a
pinch of turmeric powder and and a little salt. When they are brown from<span class="apple-converted-space"> </span>all<span class="apple-converted-space"> </span>sides<span class="apple-converted-space"> </span>add<span class="apple-converted-space"> </span>the
cumin<span class="apple-converted-space"> </span>powder.<span class="apple-converted-space"> </span>Next add<span class="apple-converted-space"> </span>kala chana or chick peas<span class="apple-converted-space"> </span>if you want. Mix<span class="apple-converted-space"> </span>everything<span class="apple-converted-space"> </span>well adding 2-3 tbl spoon of<span class="apple-converted-space"> </span>water into it.<span class="apple-converted-space"> </span> Add sugar now. When
spices blend well, add 1 cup or enough water to cook the veggies. Be careful
that water must dry up when the veggies are cooked. Check the seasoning. Lastly
add<span class="apple-converted-space"> </span><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">the</span><span class="apple-converted-space"> </span>roasted peanuts &<span class="apple-converted-space"> </span><span style="background: white;">Raisins.
</span>Sprinkle garam masala powder on top and remove from heat. <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;"> </span><o:p></o:p></span></div>
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<span style="border: 1pt none; font-family: "arial" , sans-serif; font-size: 11pt; padding: 0in;"><br />
</span><span style="font-family: "arial" , sans-serif; font-size: 11pt;">The
taste will be a blend of sweet and spicy.<span class="apple-converted-space"> </span><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Goes with roti, parota, rice and luchi. Off course for me only
with Luchi / puri </span></span><span style="border: 1pt none; font-family: "wingdings"; font-size: 11pt; padding: 0in;">J</span><span style="border: 1pt none; font-family: "arial" , sans-serif; font-size: 11pt; padding: 0in;"> </span><span style="font-family: "arial" , sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-82050070852904237432016-10-12T20:51:00.000-07:002016-10-12T20:51:09.581-07:00Aagomoni | Recitation By Urmimala Banerjee | Poet - Kazi Nazrul Islam<div dir="ltr" style="text-align: left;" trbidi="on">
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Durga is a symbol of invincible humanity.<br />
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-56781126316910496472016-08-17T10:12:00.002-07:002016-12-13T10:37:01.788-08:00Few Handmade ornaments<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">"আমি লোভী নই, আমি প্রেমিক। সেই জন্যেই আমি তালা-দেওয়া লোহার সিন্দুকের জিনিস চাই নি— আমি তাকেই চেয়েছিলুম আপনি ধরা না দিলে যাকে কোনোমতেই ধরা যায় না।" .....ঘরে বাইরের নিখিলেশের আত্মকথা যেন আমারও মনের কথা ......তাই মার এই হাতে বানানো গয়না গুলো আমার কাছে অমূল্য ............</span><br />
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<span style="font-family: inherit;">"I'm not greedy, I'm a lover. Therefore I didn't want things from </span>the safe-lock. I wanted things which can not be taken at all unless it surrender itself" .....Rabindranath Tagore<br />
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-85817649710462402552016-08-10T09:47:00.004-07:002016-08-10T09:47:20.802-07:00Classic Muri Ghonto (Fish Pulao) <div dir="ltr" style="text-align: left;" trbidi="on">
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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://3.bp.blogspot.com/-WvAyioYT7SQ/V6taSQJ7m_I/AAAAAAAAAQA/t45XNAS0qowcwH7mJeqzCGqzSkJTa6GPACLcB/s1600/FullSizeRender%2B%25289%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://3.bp.blogspot.com/-WvAyioYT7SQ/V6taSQJ7m_I/AAAAAAAAAQA/t45XNAS0qowcwH7mJeqzCGqzSkJTa6GPACLcB/s640/FullSizeRender%2B%25289%2529.jpg" width="566" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Classic Muri Ghonto (Fish Pulao) </td></tr>
</tbody></table>
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When I’m in a mood to go back to my roots I try to cook some
classic dishes. <o:p></o:p></div>
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Muri Ghonto is a side dish cooked with rice and fried fish
head of rohu or katla (known as maacher matha or muro in Bengali). <span style="color: #1f497d; mso-themecolor: dark2;"><o:p></o:p></span></div>
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This is one delicacy of Bengal cuisine but comparatively
easy among the lot of Bengali traditional dishes. Traditionally it goes with
hot rice in lunch. <o:p></o:p></div>
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<u>Ingredients:<o:p></o:p></u></div>
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One fish head of rohu or katla . Rub turmeric powder &
salt on it. <o:p></o:p></div>
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Gobindo bhog rice (Aatop Chaal ) – 4 small spoon. Wash the Rice & keep
aside <o:p></o:p></div>
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Two big potatoes – cut into small cubes <o:p></o:p></div>
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1 Onion – cut into thin slices<o:p></o:p></div>
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Garlic paste – 2 tea spoons<o:p></o:p></div>
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Ginger paste – 2 tea spoons <o:p></o:p></div>
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Salt & Sugar to taste<o:p></o:p></div>
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<u>Spice for tempering<o:p></o:p></u></div>
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Dry Red Chilies - 1<o:p></o:p></div>
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Bay leaves – 1<o:p></o:p></div>
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Cardamom-2 <o:p></o:p></div>
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Cinnamon – 1 piece <o:p></o:p></div>
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Cloves – 3 <o:p></o:p></div>
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<u>Spice for cooking<o:p></o:p></u></div>
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Garam masala powder (cardamom, cinnamon, cloves) – 1 tea
spoon<o:p></o:p></div>
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Turmeric powder– 1 tea spoon<o:p></o:p></div>
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Jeera (cumin) Powder – 1 tea spoon <o:p></o:p></div>
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Water: as required <o:p></o:p></div>
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Mustard Oil : as required <o:p></o:p></div>
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<u>Servings :</u> 3-4 persons <o:p></o:p></div>
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<u>Procedure:<o:p></o:p></u></div>
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First heat oil in a Kadai. Fry the fish head well.
Then break it into medium pieces by hand. <span style="color: #1f497d; mso-themecolor: dark2;"><o:p></o:p></span></div>
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Next temper the oil with whole garam masala(cardamom, cinnamon,
cloves), Bay leaf and dry red chilli. </div>
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Then fry the onion till brown. Add the potato pieces and
keep frying. Add the Gobindabhog rice, fry some more. <span style="color: #1f497d; mso-themecolor: dark2;"><o:p></o:p></span></div>
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Next add Garlic & Ginger paste and all the spices for
cooking. Add salt and sugar per taste.<span style="color: #1f497d; mso-themecolor: dark2;"> </span><o:p></o:p></div>
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When everything is mixed and fried add some water (just
enough to cover everything in the Kadai).<span style="color: #1f497d; mso-themecolor: dark2;"> </span><o:p></o:p></div>
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Cover and cook a in low flame till the rice and
potatoes are cooked. <o:p></o:p></div>
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Finally add the fish and mix well. <o:p></o:p></div>
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This dish does not have a gravy and of mushy
type. So after the cooking is complete , dry out the excess water content in high flame,
if any. <o:p></o:p></div>
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Sprinkle some good ghee & garam masala powder on top. The heavenly
aroma takes me to where I belong <span style="font-family: "wingdings";">:-) </span><o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-1799191120006243992016-05-14T03:15:00.003-07:002016-05-15T09:49:46.235-07:00A very very easy Butter paneer<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-lARWGNHWCKg/Vzb1yUX5wyI/AAAAAAAAAPY/VDPcNZLadFM7qlwfvK5d7h9lliU51AooQCLcB/s1600/FullSizeRender%2B%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-lARWGNHWCKg/Vzb1yUX5wyI/AAAAAAAAAPY/VDPcNZLadFM7qlwfvK5d7h9lliU51AooQCLcB/s640/FullSizeRender%2B%25288%2529.jpg" width="524" /></a></div>
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<u style="background-color: white; line-height: 19.6px;"><span style="font-family: "verdana" , sans-serif; font-size: small;">Ingredients:</span></u></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">250 gm Paneer: Cut into 1" cubes<u></u><u></u></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">Onion: 2 medium size<u></u><u></u></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">Garlic: 8 to 10 cloves</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">Tomato : 1 big size : chopped in pieces<u></u><u></u></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">Salt & S</span><span style="font-family: "verdana" , sans-serif; font-size: small;">ugar to t</span><span style="font-family: "verdana" , sans-serif; font-size: small;">aste<u></u><u></u></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Butter : <u></u><u></u></span><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">2 Table spoon </span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">Tomato sauce / puree : 2 Table spoon<u></u><u></u></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">Water : 5 table spoon<span style="font-size: medium;"><u></u><u></u></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;"><u>Process:</u><u></u></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">Grind the onion & garlic to a fine paste in a Mixer. Now heat the butter in a shallow non-stick pan. Add the onion- garlic paste and sauté well. When it turned golden brown add the chopped tomato pieces. Cook for 3-5 minutes. Then add the paneer cubes. Add the Tomato sauce / puree and little water. Cover for 3-4 minutes. Then remove the cover and add salt & sugar per taste. Add little water if required and cover for 2-3 minutes more. The Butter paneer is ready to eat. It goes well with roti, paratha or naan. </span></div>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-84869915150401032122015-11-14T23:23:00.000-08:002016-05-14T03:31:53.844-07:00Bags made by my Mom<div dir="ltr" style="text-align: left;" trbidi="on">
বিশ্বায়ন পণ্যয়ানের কল্যাণে সব জিনিস যত হাতের মুঠোতে চলে আসছে, আপন জনের ছোঁয়া লাগা ধনগুলো ততই যেন নাগালের বাইরে চলে যাচ্ছে .............বন্ধুরা, এই Bag গুলো আমার মার নিজের হাতে তৈরী ......<br />
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-90681223770188236302015-09-15T01:18:00.001-07:002015-09-15T01:18:23.375-07:00Mourola Macher Tok (sweet n sour Mourola fish curry)<div dir="ltr" style="text-align: left;" trbidi="on">
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<h4 style="text-align: left;">
আজ সকালে গিন্নীর কিছুই আর ভালো লাগছে না, সবই মনে হচ্ছে পুরনো, সব বাসি. ...."এমন কী আছে যেটা কোনো দিন খাইনি ? অনেক দিন করিনি ? বা কখনই করিনি ? বা কেউ কখনো করেনি ?" মন উতাল পাতাল করা অনেক ভাবনা চিন্তা করে টরে , গিন্নী শেষ মেশ স্বপ্ন আর সাধের ভিতর একটা রফা করেন "মৌরলা টক" দিয়ে ...এটাও পুরোনোই বটে তবু রোজ রোজ তো হয় না....মৌরলা টক খেয়ে, খাইয়ে গিন্নীর আর বার ফের ভালো লাগে পৃথিবীর কোনটি ....'everything old is back as new again' </h4>
<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;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Mourola Macher Tok (Sweet n sour Mourola fish curry)<br />
<span style="font-size: small;"><br /></span><br />
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<u><span style="font-size: small;"><strong>Ingredients:</strong><u></u><u></u></span></u></div>
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<span style="font-size: small;">Mourola fish (Mola carplet / Anchovy fish) <u></u><u></u></span></div>
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<span style="font-size: small;">One Sweet potato (<i>optional</i>) : make small cut <u></u><u></u></span></div>
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<span style="font-size: small;">Mustard oil : quantity as required <u></u><u></u></span></div>
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<span style="font-size: small;">Kalunji seeds (kalo jire) <u></u><u></u></span></div>
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<span style="font-size: small;">Dried red chilli (shukno lonka)<u></u><u></u></span></div>
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<span style="font-size: small;">Turmeric powder: 1 tea spoon<u></u><u></u></span></div>
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<span style="font-size: small;">Red chilli powder: Half tea spoon<u></u><u></u></span></div>
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<span style="font-size: small;">Tamarind : Soak the tamarind pods in hot water. When they become soft, crush and extract the pulp (may use sieve if you want a smoother paste) <u></u><u></u></span></div>
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<span style="font-size: small;">Sugar and salt per taste<u></u><u></u></span></div>
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<u></u><span style="font-size: small;"> <u></u></span></div>
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<u><span style="font-size: small;"><strong>Process:</strong><u></u><u></u></span></u></div>
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<span style="font-size: small;">Fry the Mourola fish well. Heat the mustard oil in a Kadai. Then add kalunji seeds (kalo jire) and dried red chilli (shukno lonka) in oil. Next add the Sweet potato and stir for some time. <u></u><u></u></span></div>
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<span style="font-size: small;">Add some water, turmeric powder, red chilli powder, pinch of salt & sugar and cover the Kadai. Once the potato pieces become soft add the fried fish. Then add the tamarind water. <u></u><u></u></span></div>
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<span style="font-size: small;">Bring it to boil and adjust salt & sugar per your taste.<u></u><u></u></span></div>
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<span style="font-size: small;">Your dish is ready !!! Serve cold with hot rice. ….. happy eating <span style="font-family: Wingdings;">J</span></span> </div>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-78477289298992712922015-05-09T00:18:00.001-07:002015-05-09T00:18:29.965-07:00Kosha Machh<div dir="ltr" style="text-align: left;" trbidi="on">
Few months back I learned to cook this Kosha machh without any water (fish curry) from my Mashi (Mom's sister).<br />
<br />
<u>Ingredients:</u><br />
Katla Machh : 4 to 6 big pieces (preferably gada’r piece)<br />
Mustard oil as per requirement<br />
4 to 5 Onions : thinly sliced<br />
5 medium sized Tomatoes: thinly sliced<br />
10 to 12 cloves of Garlic : crushed<br />
2” long Ginger : in paste form<br />
6 Green Chillies<br />
Turmeric powder<br />
Salt & Sugar to taste<br />
Coriander Leaves (optional)<br />
<br />
<u>Process:</u><br />
Sprinkle turmeric powder and salt over the fish slices. Spread the spices evenly over the pieces by hand. Marinate for at least 15 minutes. Now heat mustard oil in a Kadai and fry the fish pieces one or two at a time. Fry till both side become golden brown.<br />
Next heat mustard oil in a Kadai and when the oil becomes hot add the thinly sliced onions. Fry till they become golden brown. Add garlic and ginger. Stir some more. Add thinly sliced tomatoes, turmeric powder, Salt & Sugar per taste. Keep stirring. Finally add the splitted green chillies. Add little oil if required but no water. Then carefully place the fried fish pieces into the Kadai. Adjust sugar/salt according to your taste. Then cover the Kadai and simmer for few minutes.<br />
After 5 minutes or so remove the cover and turn the other side of the fish pieces. Then cover again and leave for another 5 minutes. Once done garnish with coriander leaves and serve hot with plain Rice.<br />
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-83761502715523630042015-04-11T11:43:00.000-07:002015-04-11T11:43:01.324-07:00Luchi and Alu-r chorchori : my breakfast in heaven<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">One morning I shall be sitting in a chair in the garden of paradise. Sun light mixed with morning mist will spread a golden haze all over the place. An angel will arrive and ask me what I would like to eat. My answer will be....... “Luchi and alu-r chorchori”. Straightaway a plateful of cream colored Luchi and potato bhaji will appear in front of me from nowhere. My spectacle glasses will become hazy from the steam coming out from it. Since</span></span><span style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt;"> I am yet to receive an invitation from the life after</span><span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 11pt;"> I decided to build my heaven right where I am in. So </span></span><span style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt;">on coming </span><span style="color: #222222; font-family: Calibri, sans-serif; font-size: 14.6666669845581px;">Bengali</span><span style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt;"> new year </span><span style="color: #222222; font-family: Calibri, sans-serif; font-size: 11pt;">I will pamper myself and my folks at home with my this breakfast of paradise. You are also more than welcome. </span></div>
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<u></u></div>
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<u>Luchi :<u></u><u></u></u></div>
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<u>Ingredients:<u></u><u></u></u></div>
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Refined flour<u></u><u></u></div>
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Vegetable white oil<u></u><u></u></div>
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Water<u></u><u></u></div>
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Pinch of salt<u></u><u></u></div>
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<u>Process:<u></u><u></u></u></div>
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Knead white flour with little oil, water and pinch of salt. Better if you use warm water. Better if you have some time and cover the dough with a wet cloth.<u></u><u></u></div>
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Then make small balls. Dip each ball a little in the oil and roll thinly on a plate. Deep fry.<u></u><u></u></div>
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<u>Alu-r Chorchori or Alu Bhaji:<u></u><u></u></u></div>
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<u>Ingredients:<u></u><u></u></u></div>
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4 to 5 Chillies : slit vertically<u></u><u></u></div>
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4 potatoes : cut in thin square pieces<u></u><u></u></div>
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1 Tomato : chopped<u></u><u></u></div>
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Salt and sugar to taste<u></u><u></u></div>
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Vegetable white oil<u></u><u></u></div>
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<u><u></u><u></u></u></div>
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<u>Process:<u></u><u></u></u></div>
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Stir fry chillies, potatoes for 5 minutes. Then add tomatoes. Stir some more till it becomes mushy. Add salt and sugar to taste. Add little water and cover. Cook till to potatoes become tender.</div>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-79037612872647938382015-03-29T00:49:00.000-07:002015-03-29T00:49:02.135-07:00Dishes which you won't get in finest restaurants: #2 Beet bata<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 13.3333330154419px;">I was inviting my Mom-in-law to our house last week. The conversation went something</span></span><br />
<span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 13.3333330154419px;">like below:</span></span><br />
<span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 13.3333330154419px;">Me: "Hello Ma, try to come as early as possible. Then we will have plenty of time to </span></span><span style="color: #222222; font-family: Calibri, sans-serif; font-size: 13.3333330154419px;">chat."</span><br />
<span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 13.3333330154419px;">Mom in law : "Yes I will try dear, but you know your dad....and don't cook too many thing."</span></span><br />
<span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 13.3333330154419px;">Me: "Please don't worry, Mom....I will manage. By the way, do you like beet ?"</span></span><br />
<span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 13.3333330154419px;">Mom in law : "What ?"</span></span><br />
<span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 13.3333330154419px;">Me: "Beet Ma, beet ?"</span></span><br />
<span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 13.3333330154419px;">Mom in law : "What ? beef ? no no, I don't eat beef." </span></span><br />
<span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 13.3333330154419px;">(Mom probably thinking: "What has become of our Hindu daughter's these days, openly asking me if I take beef!!")</span></span><br />
<span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 13.3333330154419px;">Me : "Beef!! oops, no no Ma you did not hear me properly I'm asking about beet , beet root not beef.</span></span><br />
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</span></span>
<span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 13.3333330154419px;">Mom in law (with a sigh of relief) : "Oh beet , yes yes of course I eat beet, dear. "</span></span><br />
<span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 13.3333330154419px;">So I made beet bata...</span></span><br />
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<a href="http://4.bp.blogspot.com/-bCnCxBbFyL4/VQ0abV1qjTI/AAAAAAAAAMQ/IcpUuT-wFK8/s1600/DSC_0288%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bCnCxBbFyL4/VQ0abV1qjTI/AAAAAAAAAMQ/IcpUuT-wFK8/s1600/DSC_0288%2Bcopy.jpg" height="426" width="640" /></a></div>
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<span style="font-size: 10pt;"><u><br /></u></span>
<span style="font-size: 10pt;"><u>Ingredients:</u></span></div>
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<span style="font-size: 10pt;">2 to 3 Beet roots: shredded <u></u><u></u></span></div>
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<span style="font-size: 10pt;">2 Onions : thinly sliced<u></u><u></u></span></div>
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<span style="font-size: 10pt;">6 Garlic cloves : in paste form<u></u><u></u></span></div>
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<span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 10pt;">2 to 3 green </span><span style="font-size: 13.3333330154419px;">chillies</span><span style="font-size: 10pt;"> : cut horizontally<u></u><u></u></span></span></div>
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<span style="font-size: 10pt;">Sugar and salt to taste<u></u><u></u></span></div>
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<span style="font-size: 10pt;">White vegetable oil<u></u><u></u></span></div>
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<span style="font-size: 10pt;"><u>Process:</u><u></u></span></div>
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<span style="font-size: 10pt;">Add one table spoon oil in kadai and stir fry the sliced Onions till they become golden brown. Then add the shredded beet roots and fry some more. Add garlic paste & green chillies keep stirring.<u></u><u></u></span></div>
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<span style="font-size: 10pt;">Add Sugar and salt per taste. This preparation is a bit dry and goes well with warm plain rice.</span></div>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-85310645353498228312015-03-20T23:51:00.001-07:002015-03-20T23:51:37.819-07:00Dishes which you won't get in finest restaurants: #1 Sheem with dhone & tetul <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #222222; font-family: Calibri, sans-serif;"><span style="font-size: 10pt;">Humans are strange. We wish to dine in five star hotels with fine people but deep inside the we know the satisfaction which a simple warm home-made meal with loved ones can give is </span><span style="font-size: 13.3333330154419px;">incomparable</span><span style="font-size: 10pt;">. </span></span><span style="color: #222222; font-family: Calibri, sans-serif; font-size: 10pt;">We have the desire for everything we don’t have. But may be the things we don’t have are which we don’t need at all !! May be life is not as complex and tough as we think. .....m</span><span style="color: #222222; font-family: Calibri, sans-serif; font-size: 10pt;">ay be we need to go a little bit slow and enjoy every moment & every bit of it....may be...</span></div>
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<span style="font-size: 10pt;">Now <u></u></span><span style="font-size: 13.3333330154419px;">Sheem with dhone & tetul is a perfect tangy dish to elevate any mood and I'm sure you will not get this dish in city’s finest hotels. </span></div>
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<span style="font-size: 10pt;"><u>Ingredients:</u></span></div>
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<span style="font-size: 10pt;">5 to 6 Sheem / flat Beans : Cut into small square pieces<u></u><u></u></span></div>
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<span style="font-size: 10pt;">2 table spoon Tamarind paste <u></u><u></u></span></div>
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<span style="font-size: 10pt;">1 bunch of dhone-pata / coriander leaves<u></u><u></u></span></div>
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<span style="font-size: 10pt;">2 to 3 green chillies<u></u><u></u></span></div>
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<span style="font-size: 10pt;">Sugar and salt to taste<u></u><u></u></span></div>
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<span style="font-size: 10pt;">White vegetable oil<u></u><u></u></span></div>
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<span style="font-size: 10pt;"><u>Process:</u><u></u></span></div>
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<span style="font-size: 10pt;">Soak the Tamarind pods in mild hot water. When they become soft, separate the pulp using a sieve. Make paste of coriander leaves using a blender. Add 2 tea spoon oil in kadai and stir fry the sheem pieces. Add some green chillies.<u></u><u></u></span></div>
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<span style="font-size: 10pt;">Next add the coriander & tamarind paste. Add sugar and salt per your taste. Add little water if required and cover the kadai. Cook till sheem pieces become tender.<u></u><u></u></span></div>
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<span style="font-size: 10pt;">This should not be very dry or very watery. This preparation goes well with warm plain rice. </span><br />
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<span style="font-size: 10pt;"><br /></span></div>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-15523258662378417482015-01-01T02:52:00.001-08:002015-01-01T02:52:49.943-08:00Traditional Sponge Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">Just went with the tradition and baked a humble Sponge Cake for the ‘jingle bell’ season. My kiddo has decorated a Christmas tree. Duo made a joyful impression.<u></u><u></u></span><br />
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<a href="http://3.bp.blogspot.com/-NajSurjhJOs/VKUmtz_B1zI/AAAAAAAAALY/Xr6MvWk0wdc/s1600/PicMonkey%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NajSurjhJOs/VKUmtz_B1zI/AAAAAAAAALY/Xr6MvWk0wdc/s1600/PicMonkey%2BCollage.jpg" height="406" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><strong><span lang="EN-US">Ingredients</span></strong><span lang="EN-US">:<u></u><u></u></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">2 cups white flour (<i>maida</i>)<u></u><u></u></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">4 eggs<u></u><u></u></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">1 cup cooking oil<u></u><u></u></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup milk<u></u><u></u></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">2 teaspoon baking powder<u></u><u></u></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">1&1/2 cup sugar<u></u><u></u></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">1 pinch salt<u></u><u></u></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">6-8 drops of vannila essence<u></u><u></u></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US">Process</span></b><span lang="EN-US"> :Grind the sugar into powder. Whip the milk, eggs and vanilla in a mixer. Mix the flour, baking powder, sugar, salt and oil in a bowl.<br />Add the eggs mixture. Swirl the mixture well to reach a smooth batter with no lump. Pre heat the Microwave at 180 degC. Pour mixture into an oven proof bowl greased with a little butter. Then Bake at 150-190 degrees for 20 minutes. Then put the oven in Microwave mode and cook for 3 minutes. Your Cake is ready. Then to make the upper crust a little more brown I again put it in convection mode and bake for 5 more minutes.<u></u><u></u></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">I usually keep the plain cakes plain as my family is not fond of dry fruits.<u></u><u></u></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Actually this basic vanilla cake is the perfect beginning different kind of other Cakes. One<span lang="EN-US"> can add Choco Chips, coffee powder or dry fruits with this cake batter. Or one may decorate the cake with fancy icing.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-84833596260744103662014-12-27T19:25:00.000-08:002014-12-27T19:25:23.973-08:00Spinach & coriander chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, "Times New Roman", serif;">Winter in West Bengal brings a lot of vegetables with it. With peas to carrot, cauliflower to spring onion, Vegetable seller’s baskets are not less colorful than toy-seller’s. Just strolling in the bazaar has become a soothing experience for eyes and soul. You can almost heard yelling of every vegetable or fruits to be picked up. We began by picking up garden-fresh green bunches of Spinach and Coriander leaves and welcomed this winter with Spinach & coriander chicken. </span><br />
<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://1.bp.blogspot.com/-j-VLdtd99Ew/VJ93jrAS4cI/AAAAAAAAALE/Y6Nzey-Z_qI/s1600/PicMonkey%2BCollage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-j-VLdtd99Ew/VJ93jrAS4cI/AAAAAAAAALE/Y6Nzey-Z_qI/s1600/PicMonkey%2BCollage.jpg" height="320" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spinach & coriander chicken</td></tr>
</tbody></table>
<span style="font-family: Times, "Times New Roman", serif;"><u></u><u></u></span> </div>
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<u></u><span style="font-family: Times, "Times New Roman", serif;"> <u></u></span></div>
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<span style="font-family: Times, "Times New Roman", serif;"><u>Ingredients to serve two to three persons :</u> <u></u><u></u></span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 bunch of Spinach (<i>Palang saag</i>) <u></u><u></u></span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 bunch of Coriander leaves (<i>Dhania saag</i>) <u></u><u></u></span></div>
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<span style="font-family: Times, "Times New Roman", serif;">600 gm. Chicken<u></u><u></u></span></div>
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<span style="font-family: Times, "Times New Roman", serif;">4 Onions (chopped)<u></u><u></u></span></div>
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<span style="font-family: Times, "Times New Roman", serif;">2 Garlics (crushed)<u></u><u></u></span></div>
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<span style="font-family: Times, "Times New Roman", serif;">2” long Ginger (in paste form)<u></u><u></u></span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Salt to taste<u></u><u></u></span></div>
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<span style="font-family: Times, "Times New Roman", serif;">200 gm. Sour white Curd<u></u><u></u></span></div>
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<span style="font-family: Times, "Times New Roman", serif;">10 Green chillies <u></u><u></u></span></div>
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<span style="font-family: Times, "Times New Roman", serif;">2 table spoons Mustard oil <u></u><u></u></span></div>
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<u></u><span style="font-family: Times, "Times New Roman", serif;"> <u></u></span></div>
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<span style="font-family: Times, "Times New Roman", serif;"><u>Process:</u><u></u><u></u></span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Marinate the chicken with white curd for at least an hour. Boil the Spinach with little water. Then blend it along with 5 whole green chillies. Keep aside. Separately make another paste from Coriander leaves. Heat the mustard oil in a heavy bottom Pot (<i>Kadai</i>). Add onions and fry till they become golden brown. Add 5 slit green chillies, garlic and ginger pastes. Stir for 3-4 minutes. Then add the chicken with the marinade. Cover and cook till the chicken is almost cooked. Now add the spinach paste. Stir and add salt per your taste. Finally add the Coriander paste. Cover and simmer till the chicken becomes soft. Serve hot with Roti, Paratha or Polao. <u></u><u></u></span></div>
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<u></u><span style="font-family: Times, "Times New Roman", serif;"> <u></u></span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Trick of this recipe lies in creating the right combination of hot flavours of Mustard oil and chillies and the tangy taste of curd. Paste of Spinach and Coriander leaves will help you to keep balance between these two. <u></u><u></u></span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Note that, above measurements are only approximate. You can freely play with them, adding some more of one, less of other depending on the mood you are in. One may just want to play safe and go per written words. <u></u><u></u></span></div>
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<span style="font-family: "Times New Roman","serif";"><span style="font-family: Times, "Times New Roman", serif;">Other may want to experiment and dare to play some mischief. One may want to trigger the festive spirit. Some may be looking for warmth of a chilly night in chillies and mustard oil. So point is finally it all depends on YOU-n-ME.</span><u></u><u></u></span></div>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-78846067305895019882014-12-22T08:12:00.000-08:002014-12-29T10:06:32.445-08:00Steamed chicken Momo<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: black;">Not very long ago this steamed chicken Momo has turned out to be my </span>saviour<span style="color: black;"> when m</span>y Kid was not eating her tiffin in school. Her alibi was “I told you I do not like bread and I do not like noodles. Don’t give paratha Mom, it sucks.” Every day the Domestic help was complaining “Didi did not eat her tiffin today”. Kid’s Grandparents were casting doubt on my motherly skill “You are not paying enough attention. Can’t you see ? She is becoming thinner every day.” So the sole target, this paranoid mom part did a desperate net surfing and started a session of trial and error.<u> </u>Finally one fine day, an empty tiffin box came home. Yippee!!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u></u></span><br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Yes, yes I know nothing is permanent and specially a kid’s palate. But there is nothing wrong in enjoying the sweet present. </span><br />
<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/-GL5kP6krbG0/VJhCTs3uqVI/AAAAAAAAAK0/syRibQlfUas/s1600/DSC_0134%2Bcopy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-GL5kP6krbG0/VJhCTs3uqVI/AAAAAAAAAK0/syRibQlfUas/s1600/DSC_0134%2Bcopy.jpg" height="420" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steamed chicken Momo</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u><u></u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Minced Chicken 250 gm.<u></u><u></u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 big Onions: finely chopped<u></u><u></u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #222222;">1 whole </span>Garlic (<span style="line-height: 18.2000007629395px;">12-20 </span><span style="line-height: 18.2000007629395px;">garlic</span><span style="line-height: 18.2000007629395px;"> cloves) </span>: finely chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Coriander leaves: finely chopped <i>(optional)</i><u></u><u></u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salt<u></u><u></u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #222222;">W</span>hite oil (<u></u><u></u><span style="line-height: 18.2000007629395px;">refined vegetable oils like Rice bran oil or Soybean oil or Sunflower oil) </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 medium bowl of white flour (Maida)<span style="color: #222222;"><u></u><u></u></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Process:</u> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mix a pinch of salt with the flour. Knead the flour into a soft dough with warm water. Keep aside.<u></u><u></u></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Put Minced Chicken, finely chopped Onions, Garlic and Coriander leaves and little salt per taste in a Pressure cooker. Add just enough water to cook the meat. Drain excess water if any. Now make small round balls from the dough and roll thinly on a plate like a roti. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Dip the balls slightly in the oil</span><span style="font-family: Georgia, 'Times New Roman', serif;"> before rolling to avoid sticking. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Cut circular pieces from it using a small bowl with sharp edge. Then put a teaspoon of filling in the centre. Finally bring the edges together and pinch. Make pleats and twist them with fingers to ensure a tight seal. Then you steam the Momos in a steamer for about 10 minutes. With the above measurement I make about 30 to 35 Momos. Serve with sauce of your choice.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Alternatively one can also deep fry the Momos before serving them.</span></div>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-32191004698484277292014-11-29T15:40:00.004-08:002014-11-29T15:40:48.416-08:00Paneer Akuri <div dir="ltr" style="text-align: left;" trbidi="on">
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Ever since this Parsi dish set foot in our home it became
our favorite. I love its attractive colorful appearance. Since the only time consuming
part in this recipe is cutting the vegetables and grating the Paneer. So I normally do this
part in advance and store it in refrigerator. Once the preparation is done, final part is pretty zippy. </div>
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Dear reader, are you a Persian? Or do you know a Parsi? If yes, please help. I genuinely want a Parsi’s
feedback on this recipe.</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>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-obyISbXm1yE/VHpXu374-5I/AAAAAAAAAKk/dfCU5oNxAQ4/s1600/DSC_0760.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-obyISbXm1yE/VHpXu374-5I/AAAAAAAAAKk/dfCU5oNxAQ4/s1600/DSC_0760.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paneer akuri</td></tr>
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<u>Ingredients: <o:p></o:p></u></div>
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300 g Paneer (cottage cheese) , finely
grated</div>
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1 table spoon Butter</div>
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2 medium sized Onions</div>
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2 medium sized Garlic</div>
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2 medium sized Tomato</div>
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5 Green Chillies </div>
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1 tea spoon Turmeric Powder</div>
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Sugar and Salt to taste </div>
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Chopped Coriander leaves <i>(optional)<o:p></o:p></i></div>
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1 tea spoon Garam masala powder (blend of
powdered cinnamon, cloves, green cardamom)<i> (optional)</i></div>
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<u>Process:<o:p></o:p></u></div>
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Chop all the vegetables in small pieces. Add
butter in heated pan. Start with galics. Fry till they become slight brown.
Then add onions and continue frying. Next add chillies and tomatoes and fry
some more. Then add the grated Paneer. Sprinkle the Turmeric Powder to give
some colour. Add Sugar and Salt per your taste. In case the mixture tends to
stick to the pan add little water. A small tip: Be cautious and stir gently after
adding the paneer or you might land up on a mashed paneer paste! </div>
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Cover and simmer for around 2 minutes and
switch off the oven. Place it in a serving bowl. You may season it with Garam
masala powder and/or garnish with chopped Coriander leaves. </div>
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This dish goes well with Roti or Chapati. </div>
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Bon appetit! Nusheh jân!</div>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-42817555023718912612014-11-29T12:42:00.001-08:002014-11-29T12:42:48.400-08:00Phirni or Rice pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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In our family,
Payesh (Bengali:<span style="color: #252525;"> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #252525; font-family: Vrinda, sans-serif;">পায়েস</span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #252525;">)</span> is
essential for Birthdays. If you are present, no matter you like it or not we will oblige you to eat at least a spoon. This year on my husband’s B’day instead of our long-established "chaler payesh" I prepared Phirni for the first time (clearly a <span style="background-color: white; line-height: 19.2pt;">courtesy of </span>my ever rebellion inside). Then obviously I was very apprehensive about its
acceptance. Fortunately everything went just well and everyone enjoyed this dessert. And
I ? I am still savoring its victory.</div>
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<o:p></o:p></div>
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<a href="http://2.bp.blogspot.com/-__zDYlcdgEk/VHopNUPfEpI/AAAAAAAAAKM/gIIkyMKOqxg/s1600/DSC_0792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-__zDYlcdgEk/VHopNUPfEpI/AAAAAAAAAKM/gIIkyMKOqxg/s1600/DSC_0792.JPG" height="426" width="640" /></a></div>
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<u>Ingredients :</u><o:p></o:p></div>
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Whole Milk<o:p></o:p></div>
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Sugar </div>
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Rice <i>(I used
Gobindo Bhog)</i></div>
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<o:p></o:p></div>
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Crushed Cashew nuts<o:p></o:p></div>
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Raisins<o:p></o:p></div>
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Cardamom powder<o:p></o:p></div>
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<br /></div>
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<u>Process :</u><o:p></o:p></div>
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Boil whole milk till it
become thick. Add sugar per your taste. Break Gobinda bhog rice partially by
mixer or by hand grinder (better but tiresome). Then boil the rice
in water till cooked. Mix the cooked rice (along with water) in the milk and
boil together. Then add crushed Cashew nuts & raisins. After the milk
become really thick switch off the oven. Pour it into small serving bowl and
put into refrigerator. <o:p></o:p><span style="text-indent: -24px;">Sprinkle Cardamom powder on top before serving.</span></div>
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<u><br /></u></div>
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<u>Variations:</u></div>
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</div>
<ul style="text-align: left;">
<li><span style="text-indent: -0.25in;"> I’ve
had some Nolen gur (liquid Jaggery) left in my refrigerator for quite some
time. So I pour a teaspoon of Nolen gur onto each serving bowl before putting
it in the refrigerator</span></li>
<li><span style="text-indent: -0.25in;">You
may decorate with rose petals</span></li>
<li><span style="text-indent: -0.25in;">Add as many </span>dry fruits as you want</li>
<li>Use Jaggery <i>(or Patali gur in Bengali) </i>instead of sugar</li>
</ul>
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<o:p></o:p></div>
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<i><br /></i></div>
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<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-39387765074613577432014-11-25T19:36:00.001-08:002014-11-29T09:59:37.069-08:00Bengali Bodhu in Quilling<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="line-height: 115%; text-align: left;">Kono ek gayer bodhur kotha tomay shonai shono …. Hemanta
Mukhapadhyay er konthe ei gaan shune amader boro hoye oth</span><span style="line-height: 115%; text-align: left;">a ….</span></div>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com1tag:blogger.com,1999:blog-8968208429619352656.post-34221583716174534172014-11-23T20:53:00.005-08:002014-11-29T09:58:24.736-08:00In there<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Calibri, sans-serif; font-size: 11pt;">Every time I create something</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">Seems
to ring a bell within</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">Though
I don’t know what is there</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">But
something I'm is worth to dare</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Calibri, sans-serif; font-size: 11pt;">So I keep on knocking the door</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">In
a hope to knowing the core</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">So
my friends who are near</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">If
you don’t laugh I’ll share</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">May
be you too have a look ‘in there’</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">May
be you too find something rare</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">Which
you cannot find anywhere</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">So
let’s keep on digging within</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">Let’s
not to stop dreaming here</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">However
bright neon lights may appear</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">All
the vogues are empty I swear</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">It’s
nothing in contrast what lies ‘in there’</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">So
don’t be blind by any outer glare</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">So
just stop worrying my dear</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">Just
keep on travelling ‘in there’</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">Let’s
keep on travelling ‘in there’</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">By</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Calibri, sans-serif; font-size: 11pt;">Urmimala </span><span style="font-size: 13.5pt;"><o:p></o:p></span><br />
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-79647488645157989212014-11-23T20:37:00.002-08:002014-11-29T11:40:42.868-08:00Hilsa Begun<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Calibri, sans-serif;">I love to cook when I am with my family but when alone
I just avoid cooking as much as possible. Anyway may be because of that I
finally got some time to Blog again after quite a long break.<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">To a Bengali Rainy season is incomplete
without Hilsa fish. There are countless dishes one can prepare with Hilsa.
Hilsa Begun is just one of them. </span><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<u><span style="font-family: Calibri, sans-serif;">Ingredients :</span></u><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">5 to 6 Hilsa (Ilish) pieces<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">1 Brinjal<span class="apple-converted-space"> </span><i>(Begun
in Bengali)</i><span class="apple-converted-space"> </span>: Cut in thick
slices<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">4 to 5 Green chillies slit vertically<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">Salt & Sugar to taste <o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">Mustard oil<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">Mustard paste<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Calibri, sans-serif;">Kalunji or nigella seeds<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Calibri, sans-serif;">Turmeric powder<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Calibri, sans-serif;">Curd<span class="apple-converted-space"><i> </i></span><i>(optional)</i><o:p></o:p></span></div>
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<u><span style="font-family: Calibri, sans-serif;">Process:</span></u><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Calibri, sans-serif;">Sprinkle turmeric<span class="apple-converted-space"> </span>powder and salt over the<span class="apple-converted-space"> </span><b>fish</b><span class="apple-converted-space"> </span>slices. Spread the spices evenly over
the pieces by hand. Marinate for at least 15 minutes. Now heat oil in a
Kadai and fry the fish pieces one or two at a time. Fry till both side become
golden brown. Similarly marinate the Brinjal pieces with turmeric<span class="apple-converted-space"> </span><br />
powder and salt. Then fry them till they become golden.<o:p></o:p></span></div>
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<span style="font-family: Calibri, sans-serif;">Next heat oil in a Kadai and add pinch of<span class="apple-converted-space"> </span>Kalunji seeds. When they start to
splutter add the<span class="apple-converted-space"> </span><br />
splitted green chillies. Give a stir. Then add Mustard paste and water in the
Kadai and bring them to boil. Then carefully place the fried fish and Brinjal
pieces into the Kadai. Add sugar/salt according to your taste. I sometimes add
curd paste in it to give a little tangy twist.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Calibri, sans-serif;">Then cover the Kadai and simmer for few minutes. Serve
hot with plain Rice.<o:p></o:p></span></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>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zXkcccRKN9c/U9zOiAnDM9I/AAAAAAAAAIg/NQLvjX2APtw/s1600/DSC_0716.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black;"><img alt="" border="0" src="http://4.bp.blogspot.com/-zXkcccRKN9c/U9zOiAnDM9I/AAAAAAAAAIg/NQLvjX2APtw/s1600/DSC_0716.JPG" height="380" title="" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hilsa Begun</td></tr>
</tbody></table>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-6687730924080332312014-08-27T08:17:00.004-07:002014-11-29T10:03:09.298-08:00Bhendi fry<div dir="ltr" style="text-align: left;" trbidi="on">
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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/-SV3abVQe0io/U9zK_8K_E-I/AAAAAAAAAIU/Ds8HoFVP8cU/s1600/721.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-SV3abVQe0io/U9zK_8K_E-I/AAAAAAAAAIU/Ds8HoFVP8cU/s1600/721.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bhendi fry</td></tr>
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I cook it often for lunch to go with rice and dal. For dinner I add Potatoes cut into small cubes with it and it goes well with Roti. <u></u><u></u></div>
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This easy and appetizing side dish becomes very handy at times when I am in no mood for Cooking. <u></u><u></u></div>
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<u>Ingredients:<u></u><u></u></u></div>
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Bhendi or Ladies finger : Cut in small pieces <u></u><u></u></div>
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Onion: Cut in small pieces <i>(optional)</i> <u></u><u></u></div>
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Salt & Sugar to taste<u></u><u></u></div>
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Turmeric powder<u></u><u></u></div>
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White Oil to sauté <u></u><u></u></div>
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<u>Process: <u></u><u></u></u></div>
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Sprinkle little Turmeric powder on Bhendi pieces and mix well. Heat oil in a Kadai.<br />
If using onion, then fry the onions slightly. Then add Bhendi in it and pan fry. Else start with Bhendi pieces.</div>
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When they start to turn brown add Salt & Sugar to taste. The Sugar will add a lovely caramelized brown tint. <u></u><u></u></div>
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When all the pieces are evenly fried cover the Kadai for 2-3 minutes. So the vapour will soften the fried Bhendi pieces. <u></u><u></u></div>
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<u>List of Variations:<u></u><u></u></u></div>
<u></u>1.With or without Onion<u></u><u></u><br />
<u></u>2.whole cumin seeds <u></u><u></u><br />
<u></u>3.finely chopped tomato / chillies <u></u><u></u><br />
<u></u>4.Potatoes cut into small cubes<br />
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-9893679748041456922014-08-27T07:59:00.002-07:002014-11-29T10:02:10.411-08:00Ganapati Bappa Moriya<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-493Mmde6UE4/U_3x4yKniCI/AAAAAAAAAI4/YKROkcKlx9w/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-493Mmde6UE4/U_3x4yKniCI/AAAAAAAAAI4/YKROkcKlx9w/s1600/photo.JPG" height="640" width="480" /></a></div>
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After a long time my Sis got little time & temper to seat with her Quilling. Result is this adorable idol of Ganesh. Happy Ganesh Puja <span style="font-family: Wingdings;">J</span> </div>
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Anonymoushttp://www.blogger.com/profile/05881131468603945414noreply@blogger.com0tag:blogger.com,1999:blog-8968208429619352656.post-71591576488070994712014-08-04T01:03:00.000-07:002014-11-29T10:00:50.908-08:00My Quick Chicken recipe: Necessity is the mother of invention <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Calibri;">I looked at the few chicken pieces in front of me and was unable to locate one decent piece in them. Situation was really frustrating. All the more so because it was late evening and I must cook dinner quickly. <span style="mso-spacerun: yes;"> </span></span><span style="font-family: Calibri;">At that moment this idea struck my mind. </span></div>
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<span style="font-family: Calibri;">From then onwards this dish become just a one of our regular menu list. <o:p></o:p></span></div>
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<span style="font-family: Calibri;">This dish is very useful to me in many ways: <span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: Calibri;">No. 1 it helps me to handle the challenge of cooking a good dinner with any scrap chicken pieces</span></div>
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<span style="font-family: Calibri;">No. 2 it is very quick yet delicious</span></div>
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<span style="font-family: Calibri;">No. 3 the chicken stock can be stored & used for other purpose <o:p></o:p></span></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>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jin1g7Jm0vU/U9zJJ4tUL9I/AAAAAAAAAII/x5w51Vs4d70/s1600/DSC_0741.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-jin1g7Jm0vU/U9zJJ4tUL9I/AAAAAAAAAII/x5w51Vs4d70/s1600/DSC_0741.JPG" height="300" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quick Chicken recipe</td></tr>
</tbody></table>
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<o:p><span style="font-family: Calibri;"><u>Ingredients : <o:p></o:p></u></span></o:p></div>
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<span style="font-family: Calibri;">5 to 6 medium sized chicken pieces. <o:p></o:p></span></div>
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<span style="font-family: Calibri;">2 to 3 Onions : Cut in thin slices<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 Capsicum (optional) : : Cut in thin slices <o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 Tomato <span style="mso-spacerun: yes;"> </span>Onions : Cut in thin slices<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 Garlic (chopped)<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 table spoon Ginger paste<o:p></o:p></span></div>
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<span style="font-family: Calibri;">2 Green chillies (chopped)<o:p></o:p></span></div>
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<span style="font-family: Calibri;">2 table spoon Tomato sauce <o:p></o:p></span></div>
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<span style="font-family: Calibri;">Salt & Sugar to taste <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Calibri;">Spices: <o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 tea spoon Red chilli powder <o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 table spoon Kasuri methi <o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 tea spoon Turmeric powder (optional)<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 tea spoon cumin powder (optional) <o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 tea spoon Garam masala powder (optional) <o:p></o:p></span></div>
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<u><span style="font-family: Calibri;">Process:<o:p></o:p></span></u></div>
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<span style="font-family: Calibri;">Boil the chicken pieces in water with slight salt. You can store & use the chicken stock for other purpose. Separate the bones and shred the boiled chicken pieces. <u><o:p></o:p></u></span></div>
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<span style="font-family: Calibri;">Now heat white oil in a Tawa and fry the chopped Onions, Capsicum (optional), Green Chillies, Garlic and Tomatoes. When vegetables become tender and brown in colour, add the shreded Chickens. Next add Ginger paste, tomato sauce and all the spices. Fry for 5 minutes. Check & add sugar/salt according to your taste. Then cover the Tawa and simmer for few minutes. Serve hot with Roti or toasted bread. <o:p></o:p></span><br />
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