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string(4458) "<a href=\"http://3.bp.blogspot.com/_pDpibGKP9dA/SVBoTaavMFI/AAAAAAAABCE/jD3ot_mVVDw/s1600-h/Picture+770a.jpg\"><img id=\"BLOGGER_PHOTO_ID_5282837045623861330\" alt=\"\" src=\"http://3.bp.blogspot.com/_pDpibGKP9dA/SVBoTaavMFI/AAAAAAAABCE/jD3ot_mVVDw/s320/Picture+770a.jpg\" border=\"0\" /></a><br />Firstly, wishing all my readers and blogger friends a very <strong>Happy New Year 2009</strong>. Mostly everyone starts anything new with some sweet only. But for me ,its something spicy (as i don\'t have a sweet tooth). And my first post for this year is the one that i like the most, our Favourite Indian Chat <strong>Pani Poori.</strong><br /><strong>Pani Puri</strong> or <em><strong>Puchka</strong></em> or <em><strong>Gol Guppa</strong></em>, is the best <em>street food</em> .This in one of the most popular chaat in India. The taste of Pani and the varoius fillings vary from region to region. Like in Gujrat ,you will get a little sweet, whearas in Kolkata we have them really spicy (tears should come out.. hehe).<br />Everybody has his/her own recipe for pani puri. But one that i will never forget is the pani puri cart near<em> Madhavan park, Jayanagar, Bangalore</em>.Once we had it there and we were so addicted to it , atleast twice we went to jayanagar, just to have them and come back.I really really miss it so much.<span class=\"fullpost\"><br />Making them at home really brings back all the memories..(I\'m thinking and drooling...)<br />So here goes the recipe. One more thing,i couldn\'t take the snap nicely ,as my hubby was standing just behind me,and as soon as i clicked these 2.....they were gone.<br /><br /><strong><em>Ingredients:</em></strong><br /><br />About 40 50 puris’s(store bought or <a href=\"http://easyntastyrecipes.blogspot.com/2008/12/home-made-puris-for-pani-puri.html\">home made</a>)<br /><br /><em>For the Pani:</em><br /><br />3 cups water<br />1 cup fresh mint leaves<br />1/2 cup coriander leaves<br />4 5 green chilli<br />1 inch ginger(optional)<br />½ tsp of chilli powder<br />2 tbsp tamarind pulp<br />1 tsp black salt<br />1 tsp roasted cumin powder<br />1 tsp chaat masala powder<br />Salt to taste<br /><br /><em>For the filling:<br /></em><br />a)1 cup boiled and mashed potatoes<br />1 tsp chilli powder<br />Salt to taste<br />b)Boondi<br />c)Moong bean sprouts( Salted)<br />d)Yogurt<br />e)Copped onions...<br />And the list is endless, entirely depends upon yor taste buds.<br /><br /><em>For Date and Tamarind Chutney:<br /></em><br />8 10 deseeded dates<br />2 tbsp tamarind pulp<br />1/4 cup jaggery<br />1 tsp red chilli powder<br />1 tsp cumin powder<br />Salt to taste<br /><a href=\"http://1.bp.blogspot.com/_pDpibGKP9dA/SVBpdNNKzOI/AAAAAAAABCM/IfvDYUA56dQ/s1600-h/Picture+765a.jpg\"><img id=\"BLOGGER_PHOTO_ID_5282838313387609314\" alt=\"\" src=\"http://1.bp.blogspot.com/_pDpibGKP9dA/SVBpdNNKzOI/AAAAAAAABCM/IfvDYUA56dQ/s320/Picture+765a.jpg\" border=\"0\" /></a><br /><strong><em>Method:</em></strong><br /><br /><em>For Pani:</em><br /><br />Grind together Mint leaves, Coriander Leaves, and Green chillies (also you can add about a inch ginger)in a grinder or hand grinder finely.<br />Mix all the ingredients for making pani along with this green mix, and cool it in refrigerator or add some ice to it.<br />Check for the taste and adjust the flavours as necessary.<br /><br /><em>For Chutney:</em><br />Grind all the ingredients, along with little water, to make a thick chutney.<br /><br /><em>For Filling:<br /></em>Mix salt n red chilli in potatoes and set aside rest ingredients in separate bowls.<br /><br /><strong><em>Serving the Puchka’s/Pani Puri’s:</em><br /></strong><br />Tap the Puri at the center(on the thin fragile side) lightly to make a small hole in it.<br />Stuff the puri with about 1 tbsp of the various desired fillings .<br />Now add 1 big drop of the Tamarind Chutney.(those who like only spicy and not sweet,like me, can avoid adding it)<br />And finally dip filled puri into the chilled pani and there it goes... the crispy-spicy-sweet puri crushing into your mouth. YUMMY...<br /><br /><em><strong>Tips:</strong></em><br />1) If you find your Puri\'s a bit soft, don\'t worry, just microwave them for half a minute, oil will sizzle and they will be hot. Let them cool and they are ready,crispy again.<br />2) Stir the pani well before dipping the puri\'s, else as you can see from the snaps too, the spices tend to settle at the bottom.</span>"
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string(4644) "<a href="http://3.bp.blogspot.com/_pDpibGKP9dA/SVBoTaavMFI/AAAAAAAABCE/jD3ot_mVVDw/s1600-h/Picture+770a.jpg"><img id="BLOGGER_PHOTO_ID_5282837045623861330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_pDpibGKP9dA/SVBoTaavMFI/AAAAAAAABCE/jD3ot_mVVDw/s320/Picture+770a.jpg" border="0" /></a><br />Firstly, wishing all my readers and blogger friends a very <strong>Happy New Year 2009</strong>. Mostly everyone starts anything new with some sweet only. But for me ,its something spicy (as i don't have a sweet tooth). And my first post for this year is the one that i like the most, our Favourite Indian Chat <strong>Pani Poori.</strong><br /><strong>Pani Puri</strong> or <em><strong>Puchka</strong></em> or <em><strong>Gol Guppa</strong></em>, is the best <em>street food</em> .This in one of the most popular chaat in India. The taste of Pani and the varoius fillings vary from region to region. Like in Gujrat ,you will get a little sweet, whearas in Kolkata we have them really spicy (tears should come out.. hehe).<br />Everybody has his/her own recipe for pani puri. But one that i will never forget is the pani puri cart near<em> Madhavan park, Jayanagar, Bangalore</em>.Once we had it there and we were so addicted to it , atleast twice we went to jayanagar, just to have them and come back.I really really miss it so much.<span class="fullpost"><br />Making them at home really brings back all the memories..(I'm thinking and drooling...)<br />So here goes the recipe. One more thing,i couldn't take the snap nicely ,as my hubby was standing just behind me,and as soon as i clicked these 2.....they were gone.<br /><br /><strong><em>Ingredients:</em></strong><br /><br />About 40 50 puris’s(store bought or <a href="http://easyntastyrecipes.blogspot.com/2008/12/home-made-puris-for-pani-puri.html">home made</a>)<br /><br /><em>For the Pani:</em><br /><br />3 cups water<br />1 cup fresh mint leaves<br />1/2 cup coriander leaves<br />4 5 green chilli<br />1 inch ginger(optional)<br />½ tsp of chilli powder<br />2 tbsp tamarind pulp<br />1 tsp black salt<br />1 tsp roasted cumin powder<br />1 tsp chaat masala powder<br />Salt to taste<br /><br /><em>For the filling:<br /></em><br />a)1 cup boiled and mashed potatoes<br />1 tsp chilli powder<br />Salt to taste<br />b)Boondi<br />c)Moong bean sprouts( Salted)<br />d)Yogurt<br />e)Copped onions...<br />And the list is endless, entirely depends upon yor taste buds.<br /><br /><em>For Date and Tamarind Chutney:<br /></em><br />8 10 deseeded dates<br />2 tbsp tamarind pulp<br />1/4 cup jaggery<br />1 tsp red chilli powder<br />1 tsp cumin powder<br />Salt to taste<br /><a href="http://1.bp.blogspot.com/_pDpibGKP9dA/SVBpdNNKzOI/AAAAAAAABCM/IfvDYUA56dQ/s1600-h/Picture+765a.jpg"><img id="BLOGGER_PHOTO_ID_5282838313387609314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_pDpibGKP9dA/SVBpdNNKzOI/AAAAAAAABCM/IfvDYUA56dQ/s320/Picture+765a.jpg" border="0" /></a><br /><strong><em>Method:</em></strong><br /><br /><em>For Pani:</em><br /><br />Grind together Mint leaves, Coriander Leaves, and Green chillies (also you can add about a inch ginger)in a grinder or hand grinder finely.<br />Mix all the ingredients for making pani along with this green mix, and cool it in refrigerator or add some ice to it.<br />Check for the taste and adjust the flavours as necessary.<br /><br /><em>For Chutney:</em><br />Grind all the ingredients, along with little water, to make a thick chutney.<br /><br /><em>For Filling:<br /></em>Mix salt n red chilli in potatoes and set aside rest ingredients in separate bowls.<br /><br /><strong><em>Serving the Puchka’s/Pani Puri’s:</em><br /></strong><br />Tap the Puri at the center(on the thin fragile side) lightly to make a small hole in it.<br />Stuff the puri with about 1 tbsp of the various desired fillings .<br />Now add 1 big drop of the Tamarind Chutney.(those who like only spicy and not sweet,like me, can avoid adding it)<br />And finally dip filled puri into the chilled pani and there it goes... the crispy-spicy-sweet puri crushing into your mouth. YUMMY...<br /><br /><em><strong>Tips:</strong></em><br />1) If you find your Puri's a bit soft, don't worry, just microwave them for half a minute, oil will sizzle and they will be hot. Let them cool and they are ready,crispy again.<br />2) Stir the pani well before dipping the puri's, else as you can see from the snaps too, the spices tend to settle at the bottom.</span>"
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string(4644) "<a href="http://3.bp.blogspot.com/_pDpibGKP9dA/SVBoTaavMFI/AAAAAAAABCE/jD3ot_mVVDw/s1600-h/Picture+770a.jpg"><img id="BLOGGER_PHOTO_ID_5282837045623861330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_pDpibGKP9dA/SVBoTaavMFI/AAAAAAAABCE/jD3ot_mVVDw/s320/Picture+770a.jpg" border="0" /></a><br />Firstly, wishing all my readers and blogger friends a very <strong>Happy New Year 2009</strong>. Mostly everyone starts anything new with some sweet only. But for me ,its something spicy (as i don't have a sweet tooth). And my first post for this year is the one that i like the most, our Favourite Indian Chat <strong>Pani Poori.</strong><br /><strong>Pani Puri</strong> or <em><strong>Puchka</strong></em> or <em><strong>Gol Guppa</strong></em>, is the best <em>street food</em> .This in one of the most popular chaat in India. The taste of Pani and the varoius fillings vary from region to region. Like in Gujrat ,you will get a little sweet, whearas in Kolkata we have them really spicy (tears should come out.. hehe).<br />Everybody has his/her own recipe for pani puri. But one that i will never forget is the pani puri cart near<em> Madhavan park, Jayanagar, Bangalore</em>.Once we had it there and we were so addicted to it , atleast twice we went to jayanagar, just to have them and come back.I really really miss it so much.<span class="fullpost"><br />Making them at home really brings back all the memories..(I'm thinking and drooling...)<br />So here goes the recipe. One more thing,i couldn't take the snap nicely ,as my hubby was standing just behind me,and as soon as i clicked these 2.....they were gone.<br /><br /><strong><em>Ingredients:</em></strong><br /><br />About 40 50 puris’s(store bought or <a href="http://easyntastyrecipes.blogspot.com/2008/12/home-made-puris-for-pani-puri.html">home made</a>)<br /><br /><em>For the Pani:</em><br /><br />3 cups water<br />1 cup fresh mint leaves<br />1/2 cup coriander leaves<br />4 5 green chilli<br />1 inch ginger(optional)<br />½ tsp of chilli powder<br />2 tbsp tamarind pulp<br />1 tsp black salt<br />1 tsp roasted cumin powder<br />1 tsp chaat masala powder<br />Salt to taste<br /><br /><em>For the filling:<br /></em><br />a)1 cup boiled and mashed potatoes<br />1 tsp chilli powder<br />Salt to taste<br />b)Boondi<br />c)Moong bean sprouts( Salted)<br />d)Yogurt<br />e)Copped onions...<br />And the list is endless, entirely depends upon yor taste buds.<br /><br /><em>For Date and Tamarind Chutney:<br /></em><br />8 10 deseeded dates<br />2 tbsp tamarind pulp<br />1/4 cup jaggery<br />1 tsp red chilli powder<br />1 tsp cumin powder<br />Salt to taste<br /><a href="http://1.bp.blogspot.com/_pDpibGKP9dA/SVBpdNNKzOI/AAAAAAAABCM/IfvDYUA56dQ/s1600-h/Picture+765a.jpg"><img id="BLOGGER_PHOTO_ID_5282838313387609314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_pDpibGKP9dA/SVBpdNNKzOI/AAAAAAAABCM/IfvDYUA56dQ/s320/Picture+765a.jpg" border="0" /></a><br /><strong><em>Method:</em></strong><br /><br /><em>For Pani:</em><br /><br />Grind together Mint leaves, Coriander Leaves, and Green chillies (also you can add about a inch ginger)in a grinder or hand grinder finely.<br />Mix all the ingredients for making pani along with this green mix, and cool it in refrigerator or add some ice to it.<br />Check for the taste and adjust the flavours as necessary.<br /><br /><em>For Chutney:</em><br />Grind all the ingredients, along with little water, to make a thick chutney.<br /><br /><em>For Filling:<br /></em>Mix salt n red chilli in potatoes and set aside rest ingredients in separate bowls.<br /><br /><strong><em>Serving the Puchka’s/Pani Puri’s:</em><br /></strong><br />Tap the Puri at the center(on the thin fragile side) lightly to make a small hole in it.<br />Stuff the puri with about 1 tbsp of the various desired fillings .<br />Now add 1 big drop of the Tamarind Chutney.(those who like only spicy and not sweet,like me, can avoid adding it)<br />And finally dip filled puri into the chilled pani and there it goes... the crispy-spicy-sweet puri crushing into your mouth. YUMMY...<br /><br /><em><strong>Tips:</strong></em><br />1) If you find your Puri's a bit soft, don't worry, just microwave them for half a minute, oil will sizzle and they will be hot. Let them cool and they are ready,crispy again.<br />2) Stir the pani well before dipping the puri's, else as you can see from the snaps too, the spices tend to settle at the bottom.</span>"
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string(5316) "<div><a href="http://1.bp.blogspot.com/_pDpibGKP9dA/SVpCvEtgSmI/AAAAAAAABDc/qyyaqUM1jz0/s1600-h/HEADER%5B1%5D.gif"><img id="BLOGGER_PHOTO_ID_5285610489158584930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 231px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_pDpibGKP9dA/SVpCvEtgSmI/AAAAAAAABDc/qyyaqUM1jz0/s320/HEADER%5B1%5D.gif" border="0" /></a><br />Now the time has come to say Bye Bye to 2008 and welcome the New Year with open arms.As the year was ending, i was thinking of writing something about my experiences during this year in the blogworld. I learned a lot (apart from cooking) during this 10 months of blogging. Initially i used to spend so much time browsing other blogs, bookmarking recipes, commenting.. that finally, i was asked by my hubby to take a break.I missed so many exciting events during that time..:( Nevermind.<br /><br />Before marrige i wasn't much to cooking, just helping my mom sometimes, and when after marrige i had the kitchen of my own, i didn't knew what to do. So for anything to cook i browsed internet and tried the recipe. And then slowly i came across these wonderful blogs,all TRIED N TESTED, which made things easier. So i thought of collecting all my recipes at one place (and sharing them too),and then i came up with this blog ,my own set of fullproof recipes. And now there are so many recipes from other blogs too that are a regular in our menu.<span class="fullpost"><br /><br />I would like to thank all my blogger friends and readers, who helped me, commented and kept my spirit going. And thanks to Srivalli too, for hosting such a event "<a href="http://cooking4allseasons.blogspot.com/2008/12/announcing-best-of-year-2008-event.html">Best of 2008</a>", so as to make me write my feelings.It was her blog only where i send my first entry to any event( MEC:Cakes)and she was so polite to reply to all my amateur queries. So this last entry too , goes to you <a href="http://cooking4allseasons.blogspot.com/">Sri</a>.<br /><br /><em><strong>Tradional gravy recipes:</strong></em><br /><a href="http://1.bp.blogspot.com/_pDpibGKP9dA/SWMBSRRC9yI/AAAAAAAABDs/PnKlR2wPd4c/s1600-h/tile-gravy.jpg"><img id="BLOGGER_PHOTO_ID_5288071800847267618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 285px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_pDpibGKP9dA/SWMBSRRC9yI/AAAAAAAABDs/PnKlR2wPd4c/s320/tile-gravy.jpg" border="0" /></a><br /><br /><a href="http://easyntastyrecipes.blogspot.com/2008/03/daal-makhani.html">Dal Makhani</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/04/mutter-paneer.html">Mutter Paneer</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/12/dum-aloo.html">Dum Aloo</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/05/chole-spicy-chick-peas.html">Spicy Chole</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/05/marwari-shahi-gatta-kadhi.html">Shahi gatta kadhi</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/04/green-gourdlauki-kofta.html">Lauki(green gourd) kofta</a><br /><br /><strong><em>Appetizers:</em></strong><br /><a href="http://1.bp.blogspot.com/_pDpibGKP9dA/SWL7gI3wpnI/AAAAAAAABDk/yGhgeCuDLLY/s1600-h/tile-app1.jpg"><img id="BLOGGER_PHOTO_ID_5288065442042127986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 308px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_pDpibGKP9dA/SWL7gI3wpnI/AAAAAAAABDk/yGhgeCuDLLY/s320/tile-app1.jpg" border="0" /></a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/06/spicy-chilli-paneer.html">Spicy chilli paneer</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/05/sooji-dhokla.html">Sooji Dhokla</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/06/mini-samosa.html">Mini Samosas</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/06/vegetable-cutlets.html">Veggie Cutlets</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/03/cabbage-rolls.html">Cabbage Rolls</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/12/sooji-chilla-semolina-pancakes.html">Semolina pancakes </a><br /><br /><strong><em>Some more:</em></strong><br /><a href="http://2.bp.blogspot.com/_pDpibGKP9dA/SWMDKhGWkFI/AAAAAAAABD0/qv438skQroY/s1600-h/tile-others.jpg"><img id="BLOGGER_PHOTO_ID_5288073866681684050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 285px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_pDpibGKP9dA/SWMDKhGWkFI/AAAAAAAABD0/qv438skQroY/s320/tile-others.jpg" border="0" /></a><br /><br /><a href="http://easyntastyrecipes.blogspot.com/2008/07/bakarvadi.html">Bakarwadi </a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/05/murukku.html">Murukku </a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/05/khandavi.html">Khandavi</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/07/mathri-and-nimkis.html">Mathri n nimki's </a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/12/burnt-corn-salad.html">Burnt corn salad</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/07/carrot-salad-gajarachi-koshimbir.html">Carrot salad</a><br /><br />Wish you all a wonderful and joyous 2009. May you be blessed with health and happiness.</span></div>"
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string(5316) "<div><a href="http://1.bp.blogspot.com/_pDpibGKP9dA/SVpCvEtgSmI/AAAAAAAABDc/qyyaqUM1jz0/s1600-h/HEADER%5B1%5D.gif"><img id="BLOGGER_PHOTO_ID_5285610489158584930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 231px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_pDpibGKP9dA/SVpCvEtgSmI/AAAAAAAABDc/qyyaqUM1jz0/s320/HEADER%5B1%5D.gif" border="0" /></a><br />Now the time has come to say Bye Bye to 2008 and welcome the New Year with open arms.As the year was ending, i was thinking of writing something about my experiences during this year in the blogworld. I learned a lot (apart from cooking) during this 10 months of blogging. Initially i used to spend so much time browsing other blogs, bookmarking recipes, commenting.. that finally, i was asked by my hubby to take a break.I missed so many exciting events during that time..:( Nevermind.<br /><br />Before marrige i wasn't much to cooking, just helping my mom sometimes, and when after marrige i had the kitchen of my own, i didn't knew what to do. So for anything to cook i browsed internet and tried the recipe. And then slowly i came across these wonderful blogs,all TRIED N TESTED, which made things easier. So i thought of collecting all my recipes at one place (and sharing them too),and then i came up with this blog ,my own set of fullproof recipes. And now there are so many recipes from other blogs too that are a regular in our menu.<span class="fullpost"><br /><br />I would like to thank all my blogger friends and readers, who helped me, commented and kept my spirit going. 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So this last entry too , goes to you <a href="http://cooking4allseasons.blogspot.com/">Sri</a>.<br /><br /><em><strong>Tradional gravy recipes:</strong></em><br /><a href="http://1.bp.blogspot.com/_pDpibGKP9dA/SWMBSRRC9yI/AAAAAAAABDs/PnKlR2wPd4c/s1600-h/tile-gravy.jpg"><img id="BLOGGER_PHOTO_ID_5288071800847267618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 285px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_pDpibGKP9dA/SWMBSRRC9yI/AAAAAAAABDs/PnKlR2wPd4c/s320/tile-gravy.jpg" border="0" /></a><br /><br /><a href="http://easyntastyrecipes.blogspot.com/2008/03/daal-makhani.html">Dal Makhani</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/04/mutter-paneer.html">Mutter Paneer</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/12/dum-aloo.html">Dum Aloo</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/05/chole-spicy-chick-peas.html">Spicy Chole</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/05/marwari-shahi-gatta-kadhi.html">Shahi gatta kadhi</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/04/green-gourdlauki-kofta.html">Lauki(green gourd) kofta</a><br /><br /><strong><em>Appetizers:</em></strong><br /><a href="http://1.bp.blogspot.com/_pDpibGKP9dA/SWL7gI3wpnI/AAAAAAAABDk/yGhgeCuDLLY/s1600-h/tile-app1.jpg"><img id="BLOGGER_PHOTO_ID_5288065442042127986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 308px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_pDpibGKP9dA/SWL7gI3wpnI/AAAAAAAABDk/yGhgeCuDLLY/s320/tile-app1.jpg" border="0" /></a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/06/spicy-chilli-paneer.html">Spicy chilli paneer</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/05/sooji-dhokla.html">Sooji Dhokla</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/06/mini-samosa.html">Mini Samosas</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/06/vegetable-cutlets.html">Veggie Cutlets</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/03/cabbage-rolls.html">Cabbage Rolls</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/12/sooji-chilla-semolina-pancakes.html">Semolina pancakes </a><br /><br /><strong><em>Some more:</em></strong><br /><a href="http://2.bp.blogspot.com/_pDpibGKP9dA/SWMDKhGWkFI/AAAAAAAABD0/qv438skQroY/s1600-h/tile-others.jpg"><img id="BLOGGER_PHOTO_ID_5288073866681684050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 285px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_pDpibGKP9dA/SWMDKhGWkFI/AAAAAAAABD0/qv438skQroY/s320/tile-others.jpg" border="0" /></a><br /><br /><a href="http://easyntastyrecipes.blogspot.com/2008/07/bakarvadi.html">Bakarwadi </a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/05/murukku.html">Murukku </a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/05/khandavi.html">Khandavi</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/07/mathri-and-nimkis.html">Mathri n nimki's </a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/12/burnt-corn-salad.html">Burnt corn salad</a><br /><a href="http://easyntastyrecipes.blogspot.com/2008/07/carrot-salad-gajarachi-koshimbir.html">Carrot salad</a><br /><br />Wish you all a wonderful and joyous 2009. May you be blessed with health and happiness.</span></div>"
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string(4030) "<a href="http://4.bp.blogspot.com/_pDpibGKP9dA/SUYaQkIxbnI/AAAAAAAAA-o/2IZd9Wx4Fak/s1600-h/Picture+778a.jpg"><img id="BLOGGER_PHOTO_ID_5279936485019184754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_pDpibGKP9dA/SUYaQkIxbnI/AAAAAAAAA-o/2IZd9Wx4Fak/s320/Picture+778a.jpg" border="0" /></a><br />Nowadays its raining here always. Everyday i feel like eating something hot and spicy..hehe So while shopping vegetables in the Wet Market, when i saw these cute little potatoes i couldn't resist myself . And now, what could be better use of these cuties, then making spicy and flavourful Dum aloo or<em> Aloo dum pukth</em>.<br />This is one of the dishes ,that we often get to see in Indian resturants. The speciality of this recipe is all the spices that are added to it, along with our always beloved POTATO, which makes it a perfect family favourite.<br />Back in India, i use to make it using Dum aloo masala, but this time its without masala powder and its indeed better.<span class="fullpost"><br /><br /><strong><em>Ingredients:</em></strong><br /><br />Small potatoes 1/2 kg<br />Medium size onion (grated) 1<br />Fine yogurt (curd) 2 cup<br />Ginger garlic paste 1 tsp.<br />Turmeric Powder 1/2 tsp.<br />Chilli powder 1 tsp.<br />Asafoetida a pinch<br />Bay Leaves 4-5<br />Milk 1/2 cup<br />Ghee/oil 4 tbsp.<br />1 tsp sugar<br />Salt to taste<br /><br /><em>Spices: </em><br />Coriander seeds 1 tbsp.<br />Cardamoms (brown) 4<br />Cloves 4-5<br />Black pepper 7-8<br />Cinnamon 1 small piece<br />Caraway seeds 1/4 tsp.<br />Cardamom (green) 2<br /><br /><em>For garnish:</em><br />Few coriander leaves </span><br /><span class="fullpost">Green spring onion<br /><br /><a href="http://1.bp.blogspot.com/_pDpibGKP9dA/SUYaRYjP6kI/AAAAAAAAA-w/ZfdZTSmAJfY/s1600-h/Picture+783a.jpg"><img id="BLOGGER_PHOTO_ID_5279936499088878146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_pDpibGKP9dA/SUYaRYjP6kI/AAAAAAAAA-w/ZfdZTSmAJfY/s320/Picture+783a.jpg" border="0" /></a><br /><strong><em>Method:</em></strong><br /><br />Take all the spices and grind it in a blender to make fine powder.<br /><br />Prick the potatoes all over with a fork and soak in the water with little salt for 2 hours.<br />Boil or microwave them till half done.<br />Peel the potatoes and dry them on a cloth. Then heat the ghee or oil.<br />Deep fry the potatoes, remove immediately. This is just to give them a crispy texture on the outside,it gets golden brown. Drain and set aside.<br /><br />Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.<br />Add the <em>garam masala</em> prepared initially to this mixture and cook for 2-3 minutes.<br />Add turmeric powder, chilli powder and salt. Fry it about a minute.<br />Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.<br />If you find the gravy too thick, you can add some water.<br />Finally add pricked fried potaoes to the gravy and pressure cook it(so as the masala seeps inside the potatoes). Switch off the gas after 4-5 minutes (before first whistle).<br /><br />Decorate it with green coriander leaves and serve hot with parathas or rice ..<br /><a href="http://1.bp.blogspot.com/_pDpibGKP9dA/SUYaQZdTgpI/AAAAAAAAA-g/Xn2LTNmScQI/s1600-h/Picture+775a.jpg"><img id="BLOGGER_PHOTO_ID_5279936482152514194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_pDpibGKP9dA/SUYaQZdTgpI/AAAAAAAAA-g/Xn2LTNmScQI/s320/Picture+775a.jpg" border="0" /></a><br /><strong>Note:</strong><br />I did half boiled the potatoes ,so as there's no need to deep fry them for long. But in authentic recipe we do not boil, and directly deep fry the potatoes.<br /></span>"
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string(4030) "<a href="http://4.bp.blogspot.com/_pDpibGKP9dA/SUYaQkIxbnI/AAAAAAAAA-o/2IZd9Wx4Fak/s1600-h/Picture+778a.jpg"><img id="BLOGGER_PHOTO_ID_5279936485019184754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_pDpibGKP9dA/SUYaQkIxbnI/AAAAAAAAA-o/2IZd9Wx4Fak/s320/Picture+778a.jpg" border="0" /></a><br />Nowadays its raining here always. Everyday i feel like eating something hot and spicy..hehe So while shopping vegetables in the Wet Market, when i saw these cute little potatoes i couldn't resist myself . And now, what could be better use of these cuties, then making spicy and flavourful Dum aloo or<em> Aloo dum pukth</em>.<br />This is one of the dishes ,that we often get to see in Indian resturants. The speciality of this recipe is all the spices that are added to it, along with our always beloved POTATO, which makes it a perfect family favourite.<br />Back in India, i use to make it using Dum aloo masala, but this time its without masala powder and its indeed better.<span class="fullpost"><br /><br /><strong><em>Ingredients:</em></strong><br /><br />Small potatoes 1/2 kg<br />Medium size onion (grated) 1<br />Fine yogurt (curd) 2 cup<br />Ginger garlic paste 1 tsp.<br />Turmeric Powder 1/2 tsp.<br />Chilli powder 1 tsp.<br />Asafoetida a pinch<br />Bay Leaves 4-5<br />Milk 1/2 cup<br />Ghee/oil 4 tbsp.<br />1 tsp sugar<br />Salt to taste<br /><br /><em>Spices: </em><br />Coriander seeds 1 tbsp.<br />Cardamoms (brown) 4<br />Cloves 4-5<br />Black pepper 7-8<br />Cinnamon 1 small piece<br />Caraway seeds 1/4 tsp.<br />Cardamom (green) 2<br /><br /><em>For garnish:</em><br />Few coriander leaves </span><br /><span class="fullpost">Green spring onion<br /><br /><a href="http://1.bp.blogspot.com/_pDpibGKP9dA/SUYaRYjP6kI/AAAAAAAAA-w/ZfdZTSmAJfY/s1600-h/Picture+783a.jpg"><img id="BLOGGER_PHOTO_ID_5279936499088878146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_pDpibGKP9dA/SUYaRYjP6kI/AAAAAAAAA-w/ZfdZTSmAJfY/s320/Picture+783a.jpg" border="0" /></a><br /><strong><em>Method:</em></strong><br /><br />Take all the spices and grind it in a blender to make fine powder.<br /><br />Prick the potatoes all over with a fork and soak in the water with little salt for 2 hours.<br />Boil or microwave them till half done.<br />Peel the potatoes and dry them on a cloth. Then heat the ghee or oil.<br />Deep fry the potatoes, remove immediately. This is just to give them a crispy texture on the outside,it gets golden brown. Drain and set aside.<br /><br />Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.<br />Add the <em>garam masala</em> prepared initially to this mixture and cook for 2-3 minutes.<br />Add turmeric powder, chilli powder and salt. Fry it about a minute.<br />Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.<br />If you find the gravy too thick, you can add some water.<br />Finally add pricked fried potaoes to the gravy and pressure cook it(so as the masala seeps inside the potatoes). Switch off the gas after 4-5 minutes (before first whistle).<br /><br />Decorate it with green coriander leaves and serve hot with parathas or rice ..<br /><a href="http://1.bp.blogspot.com/_pDpibGKP9dA/SUYaQZdTgpI/AAAAAAAAA-g/Xn2LTNmScQI/s1600-h/Picture+775a.jpg"><img id="BLOGGER_PHOTO_ID_5279936482152514194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_pDpibGKP9dA/SUYaQZdTgpI/AAAAAAAAA-g/Xn2LTNmScQI/s320/Picture+775a.jpg" border="0" /></a><br /><strong>Note:</strong><br />I did half boiled the potatoes ,so as there's no need to deep fry them for long. But in authentic recipe we do not boil, and directly deep fry the potatoes.<br /></span>"
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string(2153) "<a href="http://3.bp.blogspot.com/_pDpibGKP9dA/SKuxWen0CoI/AAAAAAAAAxM/PaCc311GWpc/s1600-h/Picture+705a.jpg"><img id="BLOGGER_PHOTO_ID_5236473991483624066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_pDpibGKP9dA/SKuxWen0CoI/AAAAAAAAAxM/PaCc311GWpc/s320/Picture+705a.jpg" border="0" /></a><br />As soon as i saw this recipe in Mirch Masala, the same day i bought the bell peppers and tried it. This was really good, and its colourful looks makes it even more tempting. Although i made it afterwards also many times, but with whatever peppers i had...:) Its quite healthy and easy to make ,and also it was the second time i tried something Mexican (first was Taco's ) , and it was a huge success at my home. Now 'll try some more mexican dishes soon. <span class="fullpost"><br /><br /><strong><em>Ingredients:</em></strong><br /><br />Olive oil 5-6 tsp<br />Corn kernels 1 cup<br />Sliced onion 1<br />Chopped capsicum 2-3 tbsp<br />Chopped red bell pepper 1-2 tbsp<br />Chopped yellow bell pepper 1-2 tbsp<br />Slices tomato 1<br />Lemon juice 1 tsp<br />Degi mirch 1/4 tsp<br />Sugar 1/2 tsp<br />Salt to taste<br /><br /><a href="http://4.bp.blogspot.com/_pDpibGKP9dA/SKuxWAcCozI/AAAAAAAAAxE/Qt_j0xGUGxc/s1600-h/Picture+698a.jpg"><img id="BLOGGER_PHOTO_ID_5236473983381185330" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_pDpibGKP9dA/SKuxWAcCozI/AAAAAAAAAxE/Qt_j0xGUGxc/s320/Picture+698a.jpg" border="0" /></a><br /><strong><em>Method:</em></strong><br /><br />Heat oil in a pan, roast corn kernels in high flame & when done (turns soft and brownish spots appear )transfer them in a bowl.<br />Once again heat oil in a pan. Add chopped onion, green, red, yellow bell pepper & toss. Stir fry for few seconds.<br />Transfer this mixture in a bowl. Then add sliced tomato.<br /><br /><em>Dressing:</em><br />To prepare the dressing mix olive oil, lemon juice, degi mirch & sugar.<br />Transfer this mixture in a salad bowl. Add salt and mix.<br />Burnt corn salad is ready to serve.<br /></span>"
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string(33) "Sooji Chilla ( semolina pancakes)"
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string(3056) "<a href="http://3.bp.blogspot.com/_pDpibGKP9dA/SKudwm27-EI/AAAAAAAAAwc/bwzMUycLmpo/s1600-h/Picture+554a.jpg"><img id="BLOGGER_PHOTO_ID_5236452450138585154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_pDpibGKP9dA/SKudwm27-EI/AAAAAAAAAwc/bwzMUycLmpo/s320/Picture+554a.jpg" border="0" /></a><br />SOOJI CHILLA, I simply love to eat them. They are so easy to make and a nice change in the regular breakfast. The basic recipe i learned from mom. Its quite a filling breakfast , and can be made more healthier by adding as my veggies as you want , as per your taste. In this version i didn't added any veggie in the batter, but any chopped veggies can be added in the batter itself.<span class="fullpost"><br /><br /><em><strong>Ingredients:</strong></em><br /><br /><em>For the batter:</em><br /><br />1 cup Semolina (Rava)<br />4 tbsp yogurt (curd)<br />a pinch of sodium bicarbonate(khane ka soda)<br />salt to taste<br /><br /><em>For the topping:</em><br /><br />1 small tomato,chopped<br />1 grated carrot<br />1 small onion, chopped<br />Green peas(optional)<br />grated cheese (optional)<br />coriander leaves<br /><br />Oil to cook pancakes<br />Musturd seeds<br />Curry leaves<br /><br /><em><strong>Method: </strong></em><br /><br />Mix yogurt, semolina, salt and beat well. Let it rest overnight(so curd gets a bit sour and semolina swells nicely) or atleast for 2 hours.<br />Just before making pancakes add soda.<br /><br /><a href="http://3.bp.blogspot.com/_pDpibGKP9dA/SKudwcNgqAI/AAAAAAAAAwU/neSeqnjH9eU/s1600-h/Picture+548a.jpg"><img id="BLOGGER_PHOTO_ID_5236452447280474114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_pDpibGKP9dA/SKudwcNgqAI/AAAAAAAAAwU/neSeqnjH9eU/s320/Picture+548a.jpg" border="0" /></a><br /><br />Heat the wok.<br />Add about 1 tsp (or even less) oil, then add musturd seeds (few ) and curry leaves.<br />When the seeds splutter, pour about one big ladle of the batter at the center of the pan. Spread it a little bit.<br />Spread some onions ,tomatoes , carrots n green peas over the top.<br />Cover it and let it cook for a few minutes in low flame,or until the bottom of the pancake is light brown. Flip over and let the other side cook.<br />Garnish with coriander leaves and/or cheese.<br />Serve hot with ketchup and/or any other chutney.<br /><br /><em>Tips: </em><br /><br />Don't spread the pancakes too much. While cooking covered ,they swell a bit, and are better enjoyed hard on crust and soft inside.<br />Can sprinkle some chat masala powder over it, to enhance its taste.<br /><br /><a href="http://4.bp.blogspot.com/_pDpibGKP9dA/SKudwPe-eTI/AAAAAAAAAwM/aeZF7mBwB6c/s1600-h/Picture+545a.jpg"><img id="BLOGGER_PHOTO_ID_5236452443864070450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_pDpibGKP9dA/SKudwPe-eTI/AAAAAAAAAwM/aeZF7mBwB6c/s320/Picture+545a.jpg" border="0" /></a><br /></span>"
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