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Ingredients:
Preparation:
Boil potatoes, peel skin and mash into a fine paste. Keep aside.
In a mixing bowl pour the flour and add the mashed potatoes + cumin seeds + red chili powder + salt and mix well to form dough like chapathi dough.
Take small portions of the dough and roll on a floured flat surface to make them into a ring shape.
Interlink two rings together just like a chain. Repeat the same process with rest of the prepared rings. Keep aside.
In a deep bottomed pan, heat the oil. When it is hot, carefully drop these interlocked chains one by one and fry well until they become golden brown. Then take them out of the hot oil and spread on a paper towel to absorb the excess oil. Repeat the same process with all the interlinked chains.
Enjoy these yummy chains with ketchup and ginger chutney or any other desired chutney. BTW, don’t forget to have a cup of tea or coffee with these delicious potato chains. These make a perfect evening snack.
The prize I got was a wonderful book called “Cup Cake Heaven” donated by the talented and kind-hearted blogger, dear Garrett of Vanilla Garlic. She was so prompt in mailing me the prize the very next day the raffle winners were announced at Jugalbandi, and it reached my door before I returned from my vacation. Thank you so much for the prize, dear Garrett and I apologize for acknowledging it so late. You are so nice and kind.
Thank you dear Jai and Bee, for hosting such a successful and wonderful fundraiser. May god bless you dear Bri!
Magic Lamp
Dear friends Rekha and Karuna have wished me good luck with this magic lamp. Thanks for the wishes dear friends! Of course, I am long due for this too!
The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love throughout the blogosphere. And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much good luck and fortune, warding off all things evil lurking around in the blogosphere.
We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all!
1. Add your site(s) to the list once you have received the Magic Lamp of Luck.
2. Pass on the Magic Lamp of Luck to as many people as you like. After all, everyone needs some good luck!
3. Leave a comment HERE once you’ve passed on the Magic Lamp of Luck. Once the Genie King and Genie Princess have visited your site to make sure your links are complete and proper, you will then be added to the Master List.
4. To ensure everyone receives equal link benefit, please UPDATE your list regularly!
The following rules apply to this award:
1. Only 5 people are allowed to receive this award
2. 4 of them followers of your blog.
3. One has to be new to your blog and live in another part of the world.
4. You must link back to who ever gave you the award.
I choose four of my "frequent" (I highlighted this, since I have many ;)) followers to this blog :
Jayasree
Laavanya
Sunshinemom
Vaishali
Priti – New to my blog and lives in Singapore.
I am also passing the “Magic Lamp of Luck” to the above friends.
Congrats to all of you and have a great day!
Phew! That was a long post! Now go and have a cup of coffee to get rid of that headache! He he!
12:06
10:54
Carrot Balls
Besan: Gram Flour
This one is a great dish to those who don't like to eat Carrots, esp kids. And an awesome appetizer for any day.
Printer-Friendly Recipe: Carrot Balls
Ingredients
2 Carrots, grated
1 Onion, chopped
1 tbsp Ginger Garlic paste
few Curry leaves, chopped
few coriander leaves, chopped
1 tsp red chilli powder
2 green chillies, chopped
a pinch of turmeric
salt to taste
oil for deep frying
Besan, as needed for binding
Method
1. Heat oil for deep frying.
2. Take a bowl add the rest of the ingredients except Besan and mix well.
3. Keep adding besan little at a time to form a stiff dough.
4. Make small balls out of the dough and deep fry.
Serve hot as is or with Ketchup.
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This is one of the simplest cookie and perfectly suitable for a newbie in baking like me.
3:50
What I Used:
Okra/ladies finger/vendakka - 15 (number of okras)
Raw shelled peanuts - 3 tbsp
Shallots - 4, chopped
Garlic - 1 tsp, minced (optional, but add for more flavour)
Red chilli powder - 1/2 tsp
Salt - to taste
Oil - 1 tbsp
Curry leaves - a few (optional)
How I Made It:
1. Heat oil in a pan and lightly fry the shallots and garlic. When it starts browning, add the chilli powder and fry for another 10-15 seconds.
2. Now add the okra and peanuts and fry on sim till the okra turns soft and the peanuts are done.
3. Finally, mix the salt and curry leaves in and remove from fire.
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Just as I was leaving home for yoga, my neighbour invited me to join her BBQ in our communal garden.
Normally, I am the focused, sensible sort. But given a choice between dangling my legs mid air and watching succulent cuts of meat cook outdoors, I knew which way to go.
I fretted all the way to the yoga class. Sulked as the instructor didn’t show on time. Then 20 minutes of waiting, I hurried home via the supermarket praising divine intervention.
In an ideal world I would get more notice for a BBQ. But this is Britain. We don’t notice we’ve had summer until it’s long gone.
Carpe Diem!
I slashed a few chicken drumsticks and smothered them with a roasted cumin marinade. Made a rice pulao to accompany it. Shoved the whole lot with a jar of mango pickle into a large Selfridge’s bag and dashed downstairs before the flames went out.
The mini meal was a big success. I’m waiting for my next invitation. Hopefully, before summer runs out.
PS= They ate the whole lot before I could photograph the food. I had to cook it again and grill the lot. Your BBQ version will be a lot darker (from the charcoal) and drier (ditto). But it will taste delicious anyway.
Jeera murgh kebab
Feeds 3-4:
Turn the grill on to a high flame (210 Degree C). Skin the drumsticks, make two deep sideways gashes on each of them and place in a mixing bowl.
Now place the whole cumin on a baking tray and dry grill for about 20 seconds until you can smell them. Remove and place in a food processor along with the peeled onion, ginger, garlic and all the other ingredients. Puree until smooth and add salt to make it a really strong marinade.
Add the marinade to the mixing bowl and leave to rest. Grill or BBQ turning at least two times until the meat has lifted away from the bone.
My top tip is to fry up any leftover marinade with a tablespoon of oil to turn it into a chutney for the kebabs. Mix with a bit of yogurt to get the dipping consistency of your choice.
Channa dal pulao
Soak the channa lentils in cold water. Wash the rice thoroughly under the tap until the water runs clean.
In a medium pot, bring the oil to heat over a high flame. When it is hot, add the asafoetida, cumin and mustard seeds. Give them a stir and throw in the curry leaves. As this lots sizzle up and releases its heady aromas, stir in the channa dal and the turmeric.
Stir the channa dal for a few seconds until it contracts. Next mix in the washed rice and stir for about a minute. The rice will turn bright and opaque. When it does, add a pint of boiling water and stir once.
Bring it back to the boil and then lower the flame to a gentle simmer, cover and cook until all the water is absorbed. This takes about 20 minutes.
This rice is delicious hot or cold. We ate it with the chicken kebabs and mango pickle.
9:48
Serve hot.
Recipe Source : Tarla Dalal
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So there, make some of this tart and flavourful sauce to enliven the ordinary~500 g plums, stoned
100g brown sugar (more depending if the plums ae sour)
juice of 1 lime (orange can also be used)
100 ml water
Add all the above in a thick bottomed pan on a low flame and bring them to a boil all the while stirring. Add a stick of cinnamon and let it cool. I left the skin on..discard them if needed.
20:11
16:51
I have a special place for banana bread because this is the first recipe that got me in to baking. Banana bread makes an excellent snack to go with evening tea or coffee or even as dessert. I have adapted this recipe from epicurious and added a little bit of my style in it. If you do try this recipe I would love to know how it turns out . This is a great beginner baking recipe if you would like to wet your feet in the wonderful world of baking.
(...)
Read the rest of Banana Bread Recipe (272 words)
© shriya for Spicy Tasty, 2008. |
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16:36
Oregano or pot marjoram is a perennial herb, growing to 20-80 cm tall, with opposite leaves 1-4 cm long. The flowers are purple, 3-4 mm long, produced in erect spikes.It is particularly widely used in Greek and Italian-American cuisines. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh.It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavour. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species.
Roll out each puff pastry sheet on a lightly floured board until it's about 10x12 inches.Beat tthe egg along with one tablespoon water and brush the surface of the puff pastry.Sprinkle each sheet evenly with the cheese,dried herbs,salt and pepper..With the rolling pin slightly press the flavorings into the puff pastry..Cut each sheet crosswise with a floured knife or pizza cutter into 11 or 12 strips.Twist each strip and lay on baking sheets lined with parchment paper..
Instead of using cheese to brush the pastry, sundried tomato paste, pesto can also be used.
This is my entry to Weekend Herb Blogging started by Kalyn and hosted by me this week.
For more details about this week's event see here.
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