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August 29, 2008
19:03
Dabeli
» ‎ Kajal

Hello to all my dear friend I am really try to be regular in my blog but I think I am bit busy with some new work so I am really very sorry. I got new job which is far from my home so I have less time at home. My dear friend Ushaprashanth give me nice award to me. Thank you very much dear.
A sweet-spicy treat Dabeli has been luring Gujarati’s for years.

Cooking time: 25 minutes
Preparation time: 10 minutes
Ingredients for masala:
1 red chili
1 teaspoon coriander seeds
1 teaspoon cinnamon
2 cloves
1 teaspoon cumin seeds

Ingredients for filling:
4 potatoes
1 teaspoon cumin seeds
A pinch of asafetida
4 teaspoon khajur-imli chutney
2 teaspoon oil
Salt to taste
15 small burger buns
Butter or oil for cooking

To Serve:
1 chopped onion
12 cup chopped coriander
12 cup roasted peanuts
12 cup nylon sev
12 cup fresh pomegranate (optional)
2 teaspoons fresh garlic chutney
6 tablespoons khajur-imli chutney

Method for making masala:
Step 1: Roast all ingredients in a pan for 2 and 3 minutes.

Step 2: Grind to fine powder in a blender.

Step 3: Use as required
Method for making filling:
Step 1: Cut the peel potatoes in to small pieces.

Step 2: Add 12 cup water into cooker and add these potatoes pieces in it.
Step 3: Cook it till they become very soft and when it is cool mess it.Step 4: Heat oil in a pan and add cumin seeds when they crackle add asafetida.
Step 5: After that add dabeli masala, and mass potato in it.

Step 6: More mixing well add 1 cup of water in it.
Step 7: Add red chill powder, turmeric powder salt as par your taste. Step 8: Cook until all the water is burn and mix masala very well.
Step 9: Remove from the fire, add 4 teaspoons of khajur-imli chutney and mix well.

Step 10: Divide into 15 portions. Keep aside. Method for making Dabeli:
Step 1: Slice the burger buns into halves horizontally. Step 2: Place a portion of the prepare filling on the lower half of each bun with chop onion, pomegranate and peanuts. Step 3: Cook the buns in a pan using little batter or oil.

Step 4: Place it in to serving plat.
Step 5: Top with chopped onion, peanuts, coriander, sev, fresh-garlic chutney and khajur-imli chutney. A tryst with the Indian burger why dabeli beats burger any day………..
1. It’s an Indian treat.
2. Much more spicy and tangy.
3. Melts in your mouth
4. Groundnuts mixed with potato filling make it tastier.
5. Less calories.
6. You can eat more than one.....:)

August 06, 2008
19:32
Sweet Potato Paratha
» ‎ The Spice Cafe

I enjoy eating sweet potato. Love the fleshy, fibery, orange mush that it makes. I have tried replacing it with potatoes in many recipes and enjoy the result thoroughly. This time I used them in paratha. This is a very common way of making aloo paratha at my home since I am too lazy to [...]

July 22, 2008
1:05
Grilled Vegetable (Eggplant, Zucchini & Onion) Panini with Pesto - GYO 2008
» ‎ As Dear As Salt

Sandwiches in any form, grilled or otherwise, make for such tasty complete meals when paired with the right sides. I think I can have them everyday, albeit with slight variations. But, there was this one time a while back, when due to circumstances beyond my control, I ended up having grilled cheese sandwich for 12 straight days for all the meals! Though the vendor took pity on me and threw in a

July 21, 2008
21:08
I was threatened…..
» ‎ The Spice Cafe

… and was forced to get out of my hibernation by someone She told her not to give me my prize until I do atleast three posts!! Life’s been busy as always, but thats not the excuse this time. I somehow couldn’t get myself to bring me to the blog…… is there somethign called as [...]

July 15, 2008
13:01
Instant Peas Dhoklas
» ‎ Kajal

Ingredients:
1 cup fresh green peas
1 cup besan (gram flour)
4 tbsp rawa (Suji/Semolina)
1 tbsp Eno (14 packet)
4 long green chillies
1 small piece of ginger
2 tbsp lemon juice
1 tbsp sugar
2 tbsp oil
Salt to taste

Ingredients for temper:
11/2 tbsp mustard seeds
1 tbsp sesame seeds
6-7 curry leaves
A pinch of asafoetida

Method:
Step 1: Grind the peas, green chillies and ginger in to mixer. Do not add water in this paste.
Step 2: Make a smooth paste.
Step 3: Take big vessel and add besan(gram flour) in it.Step 4: Add rawa, lemon juice, sugar, salt, and oil in it.Step 5: Mix all this ingredients very well with spoon.
Step 6: After that add crush green peas paste in it.Step 7: Add 13 cup water and mix this material very well. For water use same cup as you use the cup for besan.
Step 8: Spread the oil in those dish which you can use for steam.
Step 9: Lastly add the Eno. When you add Eno (14 packet) or fruit salt then you can see like fragmentation in flour.
Step 10: Mix very well.
Step 11: Quickly spread this material into prepared dishes.
Step 12: Steam this about 10 minutes.
Step 13: After steam it looks like this.
Step 14: Cut this into triangle shapes.

Step 16: Place it into another dish. When you turn on into another dish it is come out nicely.
Step 15: Heat the oil in a small vessel.
Step 16: Add asafetida, mustard seeds, and sesame seeds and curry leaves.
Step 17: Fry for a while and after that turn off the flame immediately.
Step 18: Pour this mixture over the dhoklas.
Step 19: Serve hot with tomato ketchup or chutney.:) If you like without oil than you can also serve as it is with tomato ketchup.:)
"God desires that his temples be built from LOVE.
Men raise brick-built towers to the sky above."
-Stray birds fireflies

0:56
Decadent Chocolate & Avocado Pate, Rice Bytes for MBP - Less is More
» ‎ As Dear As Salt

That I *love* avocado is not a secret with my foodie friends! Be it an appetiser, a soup, a salad, an entree or even a dessert, the lovely avocado knows how to shine through :) It is a must buy on my trips to the neighborhood grocery store, yeah I don't get it at my farmer's market here. It has all the good nutrients, including the good fats required for normal body functioning :) Yes, my mind

July 07, 2008
20:02
Sev Usal
» ‎ Kajal

After long time I was post recipe here. I miss my all blog friends and I would like to come back regular in my blog. This pink rose is for my entire blog friends and all those people who search my recipe on line and also give me GOOD feedback here. Thank you very much for your pleasant words. I am really grateful to all.

Sev Usal- Hot and Spicy healthy dish with less oil.

Ingredients for Sev-Usal:
1 cup green peas
2 medium size potatoes
3 medium size onions
2 medium size tomatos
2 tbsp grama masala
2 tbsp red chilli powder
1 tbsp turmeric powder
1 tbsp grated ginger
2 tbsp grated beet rout
4 tbsp lemon juice
12 tbsp sugar optional
2 tbsp oil
Salt to taste
To serve:
Yogurt
Coriander leaves
OnionTomatoTamarind chutney (Optional)
Sev (made up of besan(Gram flour)). Click here for recipe.
Method for making Sev-Usal:
Step 1: Chopped the onion into very small pieces.
Step 2: Cut the tomatoes into small size.
Step 3: Peel the potatoes and cut into medium size cube. Pressure cooks the green peas with potatoes cube with half cup water.
Step 4: Cook them for two whistle or until it is soft enough.
Step 5: Mash it just like we do for Pau Bhaji.
Step 6: Mash very nicely.
Step 7: Heat the oil in a frying pan in medium flame and add cumin seeds and cook for 12 second.
Step 8: Add grated ginger in it.
Step 9: Next add finely chopped onion.
Step 10: Let onion cook until they are golden brown. Then add grated beetroot for reddish color.
Step 11: Then add tomato and let it cook until it turns into thick tomato gravy. Then add red chilli powder, and turmeric powder.
Step 12: Now in add into this mashed peas and potatoes.
Step 13: Add a cup of water for making like gravy.
Step 14: All these cook together until it forms a good mixture with thick gravy.
Step 15: Finally add garam masala powder, salt and lemon juice to it. (If you like then add sugar also.)
Step 16: Cook for a minute and turn off the flame.
Step 17: Here our Usal is ready and garnish with fresh coriander leaves.
Step 18: Place in serving bowl.
Step 18. Add begal gram sev and decorate with lemon and onion slices. So it is called as Sev-Usal. Serve hot.
Step 19: This Usal also goes well with bread with taste of yogurt; we try it that way to for a change sometimes or otherwise sev is not at home and bread is ready to it………….:)
"Everyone is not fortunate to do great things, but everyone can write love on some human hearts & that would make him or her feel great."
Have a cheerful day to my entire buddies. :)

June 23, 2008
0:40
Catalan Chickpeas with Almonds and Tomatoes - Chole in a different Avataar?
» ‎ As Dear As Salt

First off, I would like to share this piece of good news with my dear friends! !I just found out that Mascarpone Cheese is a health food* :) The article I just read mentioned that the calcium in this sweet cheese suppresses the release of calcitriol and parathyroid hormone which both inhibit the breakdown of fat. So buddies, gorge away......;) .Feels good to be back with a chickpea recipe after

June 07, 2008
21:17
Paneer Butter Masala
» ‎ The Spice Cafe

Yellow is sunshine. It is a warm color. It denotes happiness and joy. For years yellow ribbons were worn as a sign of hope as women waited for their men to come marching home from war. Today, they are still used to welcome home loved ones. Today, as the blog world comes alive with with its [...]

June 02, 2008
4:04
Some Random Thoughts and Some Thank You's are in order....
» ‎ As Dear As Salt

The 'tick' incident in the household left everyone paranoid! After checking and re-checking the clothes in and out for the tenth time, it still did not feel safe enough to wear! All the talk about 'naturalism' went by the wayside and people were heard begging for the antibiotics real quick! Anyway, things are fine, thankfully :) This did not leave me in much of a chatty frame of mind over the

May 31, 2008
3:03
Peperonata
» ‎ The Spice Cafe

This richly flavoured low-fat dip combines spicy tomato with sweet red pepper. Best complemented with crisp italian-style breadsticks, it is delicious when served hot, cold or at room temperature and can be stored in refrigerator for several days. To be more experimental with it, try it as a spread on any bread, as a pizza [...]

May 19, 2008
4:00
Almond, M A P L E and Cardamom 'Pots de Creme' (sugarless)
» ‎ As Dear As Salt

The brain was in overdrive, as it always is, in anticipation of creating new & exciting dishes :). I was thinking 'Pots de Creme'! With such an appealing name it was not a tough choice at all. I managed to plug in all kinds of substitutions possible and the results were SWEET....and SMOOTH ;). Pots de Creme refers to both the custard dessert as well as the small lidded pots that this dessert is

May 02, 2008
8:06
Bhinda ni Kadhi
» ‎ The Spice Cafe

You will find many gujrati dishes on this blog, and if there is no mention of bhinda ni kadhi then something is missing. I started cooking ever since I was in school. I started by making chapatis first and then gradually moved over to other stuff. Boring as it was then, I would always try [...]
April 26, 2008
18:01
Click: Corn on the Cob
» ‎ The Spice Cafe

Camera: Panasonic FZ18

April 25, 2008
4:56
Gujarati Series: Sabudana-Batata ni Khichdi
» ‎ The Spice Who Loved Me

A childhood favorite of mine.....I would eat this to my heart's content on the days that my mother and Baa kept a 'vrat'. Not me though!

Here is the very easy, but a delicious recipe.....

You will need:

2 cups saabu-daanaa (tapioca) 1 teaspoon -Salt or to taste
8 tablespoons tel (oil) ¼ teaspoon jeera (cumin seeds) 1/8 teaspoon hing -asafetida
1-4 -curry leaves

2 potatoes, boiled, peeled & diced in cubes- Nuke it in the microwave for 3 minutes.
1 teaspoon aadu, adrak (ginger), grated 2 teaspoons lilu marchu (green chili), minced 1 teaspoon or more-sugar ½ cup peanuts, roasted and crushed
Lemon Juice, Cilantro and grated coconut to taste
--------------
Rinse and drain the saabu-daanaa under cold water in a colander. Add some water, don't add too much, just enough to coat the sabudaana. Let sit for a good 6-8 hours, overnight is ideal.

When ready to make it, mix in salt, roasted and crushed peanuts, & sugar. Let it sit for 10 minutes.

Heat oil in a heavy bottomed pot, add the cumin seeds, asafetida, some of the chopped green chilies and curry leaves. After 30 seconds, mix in the potatoes, ginger & the rest of the green chilies. Stir & cook until potatoes are lightly browned. Add the Sabudaana and let it cook until they look translucent.

Serve hot with some cold, mellow yogurt on the side. Enjoy.

Thanks to all for the encouraging comments and emails to keep the blog going....!

Have a great day.

April 24, 2008
16:57
Maprang Salsa
» ‎ The Spice Cafe

Yes, mini mango it is. Maprang (Bouea macrophylla) is also known as gandaria, plum mango or marian mango. It is a native fruit of Malaysia and Indonesia, and can be sporadically found throughout the tropical region. Maprang fruits, especially the sweet varieties, are consumed fresh or eaten cooked in syrup. Entire immature fruits [...]
April 23, 2008
21:12
Guess The Name…
» ‎ The Spice Cafe

Guess the name…. Update: Answer

April 22, 2008
2:38
Raungi ki Rasewali Subzi - Black Eye Peas cooked in gravy & Earth Day
» ‎ As Dear As Salt

The smallest action is a million times better than the noblest of thoughts! My little contribution towards mother nature for Earth Day, being celebrated today :) I like to carry bags from home for quick shopping trips, this way I do not have to use plastic bags for the grocery etc. I got mine from TJ's at about $1.99 a piece. I like to tear & use only the amount of paper towel needed for a

April 18, 2008
19:29
Spinach Beetroot Rice
» ‎ The Spice Cafe

Towards firday night it always comes to the point when I have to empty my fridge and look for what can I make from the left over stuff. And on one of those fridays what I found in my fridge vegetable section was a bunch of spinach, a beetroot, a carrot and some frozen peas. With [...]

April 15, 2008
1:07
Update
» ‎ The Spice Who Loved Me

Thank you all for your comments and requests on this blog. Due to many queries, I have decided to make this blog accessible for all. I hope to eventually come back to blogging, though am not too sure when. Thank you all again for your support and emails.

Cheers,
trupti

April 06, 2008
18:23
Carrot and Orange Soup
» ‎ As Dear As Salt

Musambi/Sweet Lime juice was my juice of choice in hostel days. Sipping a large glass of Musambi juice with hot & spicy pav bhaji, late at night was a ritual I looked forward to :) But tastes change! Now it is orange & carrot juice which has taken prime place in my kitchen, sometimes I add pineapple as well. Also, the fact that musambi is not available where I live, made me move on to oranges.
April 02, 2008
17:35
Time To Reveal The Mystery Ingredient --- Apple & Apricot Halwa
» ‎ As Dear As Salt

Apple and Apricot Halwa! . I gave it a fancier name by shaping the halwa into apple like figurines - Apple & Apricot Apples, oiii Many Thanks are in order to all who played along, with their guesses. Pistachio was easily identified by many of you. Rava/Semolina/Sooji got the maximum votes for the main ingredient. The ingredient in the depression of the sweet was guessed as some kind of jam/fruit
March 31, 2008
17:16
G U E S S ------ What Ingredients Make Me So Pretty!!
» ‎ As Dear As Salt

So, what do you say it is ;)Lets put the Guess-Meter in over-drive........
March 28, 2008
15:05
F I G and H O N E Y G E L A T O AND Lemongrass Ginger Ale
» ‎ As Dear As Salt

One of the fruits that I miss dearly from back home is fresh, juicy, luscious fig! The others being guava, custard apple and chikoo! My standard for these fruits is exceptionally high, only because we had these trees at home and nothing can beat the joy of eating a fruit right off the plant ;) Of course, as a kid I never envisioned that these golden moments would become just a distant memory!

4:03
Hot and Cold - And Click
» ‎ The Spice Cafe

Hot and spicy chocolate from Archana’s Culinary Adventures ____________________________ Cool and Lemony, Lemon Barley Water from Jugalbandi For MBP Mixed Drinks _________________________________ For Click - Metal
March 20, 2008
20:33
Nutritious Poha
» ‎ The Spice Cafe

Weekend mornings are one of my favourites. I do away with all the instant oats or cereals and indulge in something hot and freshly made, mostly on the savoury side. Weekday breakfast is rather boring for me with the same old oats and milk and some variations of fruits and nuts, but its still the same [...]

March 19, 2008
1:08
Paneer Broccoli Do Pyaza AND Mix Veg Kootu for Arusuvai
» ‎ As Dear As Salt

First off, I'm absolutely overwhelmed by your love and response to my Blogiversary post HERE! I'm so very thankful to all of you who left such sweet and wonderful messages for my blog :) I truly appreciate it and loved reading each and everyone of them a few times over ;) . Also, a big thanks to my readers who tried my Khasta Kachori and wrote to me how they enjoyed it, was a pleasure hearing

March 13, 2008
20:18
The Orange PAtty Burger…
» ‎ The Spice Cafe

Thanks for joining in the fun! While many of you got it right as sweet potato, the other options were worths considering as well! For a quick fast food, nothing satisfies as a healthy burger in my house. Soft buns ‘wiched with some fresh leaves, layers of salad and a healthy patty to go [...]
March 12, 2008
6:32
Who’s the orange culprit?
» ‎ The Spice Cafe

What is giving the burger patty it’s orange color?
March 06, 2008
23:23
JFI : Lime/Lemon round up
» ‎ The Spice Cafe

I chose lemon/ lime for this month’s Jhiva as it is one of my most favourite ingredient simply because of its very appealing color, the smell and flavour. Thank you all for the wonderful entries. After a short hiatus from the blog world, I was literally pulling myself to come to the blog. But [...]
March 02, 2008
19:31
A few more ways to drink tea…
» ‎ The Spice Cafe

There are many ways to drink tea. The English traditionally drink their tea with milk and often sugar, the Indians add to this a range of spices, chili as well! In Russian, black tea is traditionally drunk with lemon and sugar, or sometimes even with jam. Adding a squeeze of lemon juice to black tea [...]

February 26, 2008
17:01
C'est mon anniversaire blog!! As Dear As Salt turns ONE!!!!!!!!!!!!!!!!
» ‎ As Dear As Salt

C'est le temps de célébration!!!!! C'est mon anniversaire blog!! As Dear As Salt turns ONE !!!!!. Sounds better in French, doesn't it ;) It is celebration time :) . Blogging - one of those things that exceeded my expectations!! Definitely more than the sum of it's parts. What's not to like? I found a place to profess my love(!), unabashedly, for a topic so close to my heart - FOOD! Had to happen

February 24, 2008
21:05
Stuffed Dal Dhokli
» ‎ The Spice Cafe

Many of you would have certainly seen this old post of mine some many moons ago but I am posting it again since the pics were not visible. This time around I hope I don’t get the same problem and I am putting my new Panasonic FZ-18 to use here! If you ever [...]
February 20, 2008
22:24
Khatta Dhokla
» ‎ The Spice Cafe

This word is so synonymous with Gujrati food, or for that mater gujrati’s themselves. This steamed dish can be made in many different ways and each outstanding the other. Khatta Dhokla, Khaman Dhokla, Sandwich Dhokla, Rasia Dhokla are just to name a few of them. Khatta Dhokla, is quite similar to Idli in terms of the [...]
February 18, 2008
22:10
Any takers…?
» ‎ The Spice Cafe

I started this blog after being inspired by numerous wonderful blogs out there. And since then, the list of things that I can cook has become longer and longer. This thought gave rise to the idea of MBP. I started with MBP as an event to showcase the recipes which you have cooked from the [...]

February 13, 2008
0:17
Raita marcha & Red Chilli chutney
» ‎ Kajal
Happy Valentine Day to My all Blog Friend!!!

History & Traditions
The holiday of Valentine's Day probably derives its origins from the ancient Roman feast of Lupercalia. In the early days of Rome, fierce wolves roamed the woods nearby. The Romans called upon one of their gods, Lupercus, to keep the wolves away. A festival held in honor of Lupercus was celebrated February 15th. The festival was celebrated as a spring festival. Their calendar was different at that time, with February falling in early springtime. One of the customs of the young people was name-drawing. On the eve of the festival of Lupercalia the names of Roman girls were written on slips of paper and placed into jars. Each young man drew a slip. The girl whose name was chosen was to be his sweetheart for the year Legend has it that the holiday became Valentine's Day after a priest named Valentine. Valentine was a priest in Rome at the time Christianity was a new religion. The Emperor at that time, Claudius II, ordered the Roman soldiers NOT to marry or become engaged. Claudius believed that as married men, his soldiers would want to stay home with their families rather than fight his wars. Valentine defied the Emperor's decree and secretly married the young couples. He was eventually arrested, imprisoned, and put to death Valentine was beheaded on February 14th, the eve of the Roman holiday Lupercalia. After his death, Valentine was named a saint. As Rome became more Christian, the priests moved the spring holiday from the 15th of February to the 14th - Valentine's Day. Now the holiday honored Saint Valentine instead of Lupercus

HISTORY OF THE VALENTINE'S DAY SYMBOLS
History of Valentine's Day Roses'Oh, my love is a red, red rose' ~ Poets and scholars have likened the beauty of their sweethearts to that of roses. Rose, as the queen of flowers, symbolizes peace and war, love and forgiveness. Valentine's Day is a time to send flowers and gifts to your loved ones but beware! Some of these beautiful messengers may transmit wrong messages. Take the most common flowers, roses for instance. There are formal meanings of different coloured roses in some cultures. Each of these meanings is still used in society today, so choose your colour with care.
- White roses are for true love and purity of the mind.
- Red roses are for love and passion.
- Yellow roses are for friendship.
- Black roses mean farewell.
- Pink roses mean friendship or sweetheart.
  History of Valentine's Day Cupid
  Cupid, the mischievous son of the Goddess of Love, Venus, is supposedly responsible for people falling in love. According to the myths, anyone being hit by Cupid's arrow falls in love with the first person he/she sees. His mischievous intentions have led to some entertaining situations in various legends. Cupid in the Roman mythology has Eros, the son of Aphrodite, as his counterpart in the Greek Myths. The names of both these Gods are used synonymously with the concept of love today.
  
  History Of Love Knot
  Young women in strict Muslim households used to send their pledges of love to young men through messages woven through the knots of a carpet in an Arab tradition. This tradition of sending messages through the knots gave birth to the concept of love knots that continues to this day.
  
  History Of Valentine's Hearts
  To a beloved, there is no symbol as important as the heart. To give someone one's heart means to give to him or her one's whole being, for the heart is at the center of one's existence. The heart stands for the most profound and noblest of human emotions- that of love. Through ages, it has inspired millions to rise above the mundane cares and to get lost in the thought of their beloved. Thus a heart, pierced by the cupid's arrow, has become the most famous of the valentine's symbols.
Spicy Achaar…………… I made this for my mom-dad who love this Pickle too much!!!
I am sending this as my entry for Pooja's theme of the week- Valentine's Day .:))
This is our traditional side dish of Gujarati. you can find this lovely and spicy dish in each home of gujarat , so this goes to Mathy who is hosting RCI- Gujarati this month.
This goes as well to Coffee for her JFI-Lemon this month.
Raita Marcha(Red chilli Pickle)
Ingredients:
500gm red chillies
100gm mustard seed powder
7-tbsp lemon juice
2-tbsp haldi powder
4-tbsp oil
Salt to taste
Method:
Step 1: Wash the red chillies and cut off the tops.
Step 2: Remove the seeds of the red chillies and cut in to long thin pieces.
Step 3: Heat the oil till smoking; add the mustard seed powder and haldi powder in it. Turn off the flame.Step 4: Cool at room temperature and add lemon juice and salt to taste.Step 5: Then add chopped red chillies.Step 6: Mix well so that all chillies get coated with the mustard seeds masala.Step 7: Take clean glass jar and place the red chilli pickle in the jar.
Red Chilli Chutney
Ingredients:
500gm fresh long thick green chillies
100gm sugar
Salt to taste
Method:
Step 1: Wash the red chillies and dry towel to absorb all the moisture. Cut these chillies in to long slices. Remove all the seeds very nicely.
Step 2: Crush the red chilli into mixer to make fine paste.Step 3: Place this mixer in to big vessel. Step 4: Add salt and sugar in it.
Step 5: Mix very well and place it for whole night.Step 6: In the second day morning cover the top with a muslin cloth and leave in the sun to dry for 2-3 days.Step 7: Take clean glass jar and place the chutney in the jar.Step 8: Close the lid of the jar and this should be remains as it is for one year.
I am sending this as my entry for Pooja's theme of the week- Valentine's Day .:))

February 12, 2008
23:31
A V O C A D O , PEAS and MINT SOUP........
» ‎ As Dear As Salt

Avocado - My love for this beauty of a fruit is unmatched! Ever since I was introduced to it, I've been finding ways to get it to my dining table! On one such quest, I whipped up this soup and everyone seemed to like it, needless to say it now makes it's wonderful presence felt at home on a regular basis :) Avocado, Peas & Mint Soup for all you avocado lovers out there!! . 1 avocado chopped
February 05, 2008
14:37
A day in the life of Moong - K H A S T A ... K A C H O R I
» ‎ As Dear As Salt

Whole Moong/Mung beans is not only a powerhouse of nutrients, but is highly revered for it's wholesomeness and makes it's ominous presence felt during holy ceremonies! It is 'THE' dal of choice offered during pregnancy celebration/baby shower to the expectant mother for Good Luck! It is 'THE' dal offered during 'Grihapravesh'/House Warming. The variety of preparations made from this amazingly

February 04, 2008
17:19
Jowar no rotlo and Potato thai style
» ‎ The Spice Cafe

Are there any rules to cooking? I say NO! But there are others who believe so. I cook with my instincts a lot of times and enjoy combinations from different cuisines…….not necessarily with rules. Rules do come in when necessary like, while tempering mustard goes in before cumin, put water in flour and not the [...]
February 01, 2008
7:19
Jhiva for ingredients : Lime/Lemon
» ‎ The Spice Cafe

This month’s Jihva for Ingredients, started by Indira of Mahanandi, features this citrus fruit - Lime/Lemon. I am honoured to be able to host this event and I wish to thank Indira for this opportunity. I hope hosting this event brings me back to blogging. The lemon is used for culinary and non culinary uses [...]

January 25, 2008
11:02
Event Post
» ‎ Kajal

These are my entry for Pooja's Republic day Event. Theme of this event is you can cook anything with 3 colors of flag of India. (Orange , White and Green – you can cook dish finally resulting in any of these 3 colors / any single color / all of 3 , some variation in color of final dish is perfectly Ok. In this New Year she is start her event with very nice theme for our country. So let’s celebrate Republic Dat with participant in this event……:) Three color sandwich: For recipe click Here!!! Row Papaya, Carrot and green chilli side dish / Sambharo:

Ingredients:

1 carrot
1 small size raw papaya slice
5 long green chillies
2 tbsp lemon juice
12 tbsp sugar
2 tbsp oil
Salt to taste

Method:
Step 1: Peel the carrot and Papaya.
Step 2: Grated the papaya and carrot. Cut the green chillies in long size and remove the seeds.

Step 3: Heat the one tbsp oil in to pan and add green chillies into low flame.

Step 4: When chillies fry nicely add salt, and remove from the oil.

Step 5: After that add grated raw papaya in to law flame and cook for one minute.

Step 6: Add lemon juice, sugar and salt to taste and mix well. Turn off the flame and place it in another dish.
Step 7: Turn on the flame and one tbsp oil and heat it. Add grated carrot in it.

Step 8: Add sugar, lemon juice and salt to taste.
Step 9: Place it in dish like as three colors of our flag.
Step 10: If you like then mix all these and serve as a side dish.

Also contribute in AFAM event hosted by Nags!!!

Papaya:
This is my simple dish for dessert and likes to eat as it is. I contribute this simple papaya dish for event AFAM hosted by Nags.

Benefits:
1. An excellent source of vitamin C and potassium.
2. High in folate and beta carotene.
3. An extract is used to tenderize meat.

Drawbacks:
1. Can cause dermatitis in some people.
Green Garlic Chutney

Ingredients:
25gm green garlic
2 tbsp cumin seeds
10 gm Coriander leaves
5 pieces of garlic
2 green chillies
1 tbsp oil
Salt to taste

Method:
Step 1: Add all ingredients except green chilli in steal small vessel.
Step 2: Then crush with heavy steal handle with use of hand and make like paste.
Step 3: When it crushes half then adds green chillies in it and make paste not very much smooth.
Step 4: Heat one tbsp oil in microwave and add this material in it.
Step 5: Mix this material in oil very nicely.
Step 6: Microwave on high for only one minutes.
Step 7: You very tasty with nice aroma of garlic chutney is ready.
Step 8: Place in serving bowl.

I am sending this chutney to Sunita's Monthly Spice event, This time Think Spice : Think Garlic...!

Happiness Message: You will never happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life. -Albert Camus

January 24, 2008
15:19
Carrot and Ginger Appe
» ‎ As Dear As Salt

Since I got my Appe pan/ Aeblevisker Pan from back home, I've been using it to dish up various varieties of sweet as well as savory dishes. This pan is quite multipurpose and the non-stick version uses least amount of oil to churn up delicacies. It also comes in handy to make tasty snacks out of leftover idli/dosa batter etc. It is available online, you may click the link above to check it's
January 14, 2008
16:45
Sabudana Khichadi - With a Nutty Twist :)
» ‎ As Dear As Salt

Ever since I've had exhaustive training in the art of soaking sabudana(sago pearls) from my friend, a Sabudana Khichadi expert, I've had fantastic results, no more gooey lumps :) But, when I saw Nupur's microwave version for the same, I just had to try it! And try I did with flawless results :). Lemme' share with you my Sabudana Khichadi story from my college days :) Round the corner, on my way

January 12, 2008
1:49
The Arusuvai Friendship Chain has been inspired ...
» ‎ Kajal

The Arusuvai Friendship Chain has been inspired by the Amish Friendship Bread Starter chain doing the rounds outside of India. More details about the chain, here. It has been quite active and as part of it, I received a surprise ingredient from Bhags of crazycurry!!! This is the beautiful logo created by Lakshmi.
The Arusuvi Friendship Chain is about sending along a surprise ingredients as a gift to your friends. Your friend prepare any tasty with it and share the recipe and pass on other surprise ingredients to another people. My blog friend Bhags send the surprise ingredient to me. But when she is send me I am not at home and my mom say your friend send you something to you. I am really very happy and excited when my mom says me on phone. After three days I am coming at home and open the packet. Say what is surprise ingredient for me? Rajgari flour is in the packet. I decided I made two different items from this flour one is sweet and another is spicy. So I made Rajgari sero and Rajgari Tikki.

Rajgira Flour Halwa/Rajgira Sero/Farali Sero

Preparation Time: 2 minutes
Cooking Time: 8 minutes
Serves / Makes: 2 persons

Ingredients:

1 cup rajgira flour
12 cup sugar
34 cup ghee
1 and 12 cup water
1-tbsp elaichi (cardamom) powder
Kaju (cashewnuts) for garnishing

Method:
Step 1: Heat the ghee in pan.

Step 2: Then add rajgira flour on medium flame.

Step 3: Roast it till it change colour and the small starts coming.

Step 4: Boil the water side by side in another pan.

Step 5: When Rajgira flour is roasted turn the gas on law flame and add water slowly.

Step 6: When water starts boiling and mixture becomes thick then add sugar in it.

Step 7: Heat till all the sugar dissolves and mixture start leaving side of Pan.

Step 8: Turn off the flame and add elaichi powder. Place it in serving plate.

Step 9: Garnishing with kaju and serve hot.

MakarSankranti
On January 14 the sun enters the rashi Capricorn. This is known as Makar Sankranti. Sankranti means the entry of the sun from one zodiac to another. Adults, children, even aged men and women, spiritedly fly kites all day. Kites dot the sky.

Gujarat Tourism started hosting International Kite Festival. So many well-known Kitists from many states and countries come here for this event. Kite Flying is now a special event in Ahmedabad held on Makarsakranti day, 14th January. The sky is full of colorful kites flying high in the air.

In Gujarat we made different type of chikkies like Til (sesame seed) chikki, Singdhana Chikki, Murmure Chikki, and Peanuts chikki. My next post for the different type of Chikki.:)

Something about Makar Sankranti........

Traditionally, this period is considered an auspicious time and the veteran Bhishma of Mahabharata chose to die during this period. Bhishma fell to the arrows of Arjuna. With his boon to choose the time of his death, he waited on a bed of arrows to depart from this world only during this period. It is believed that those who die in this period have no rebirth.

Makar Sankranti festival holds special significance according to the solar calendar as the day and night are of exactly equal duration on this day. For the people of northern hemisphere, the northward path of the sun marks the period when the sun is getting closer to them. This signifies that the days will get longer and warmer after Makar Sankranti. Makar Sankranti festival holds special significance according to the solar calendar as the day and night are of exactly equal duration on this day. For the people of northern hemisphere, the northward path of the sun marks the period when the sun is getting closer to them. This signifies that the days will get longer and warmer after Makar Sankranti.

In Uttar Pradesh, Sankranti is called 'Khichiri'.
In Punjab, Sankranti is celebrated as 'Maghi'.
In Madhya Pradesh, Sankranti is celelbrated as 'Sukarat' or 'Sakarat'
In South, Sankranti festival is known by the name of 'Pongal'

Pongal

A three-day harvest festival and one of the most joyful events in the South. Newly harvested rice is ceremonially cooked and cows and bullocks are gaily decorated and fed and are led out in procession to the beat of drums and music.
In south these three days people made Ven Pongal, Sarkkarai Pongal, and Aval Payasam
Pongal festival history is here.:)

Farali Tikki/Rajgira Tikki
Preparation time: 20 mins
Cooking time: 30 mins
Serves/Makes: 3

Ingredients for paste:

50gm roasted peanuts
7-8 green chillies
1 small part of ginger
4 tbsp lemon juice
2 tbsp sugar
Salt to taste

* Cut the chillies, ginger and mix with peanuts.
* Add sugar, lemon juice and salt in it.
* Grind all this material in to the mixer.

Ingredients for making Tikki:

1 cup Rajgira Flour
2 big size boiled potatoes
1 tbsp sesame seeds
1 tbsp oil

Method for making Tikki:
Step 1: Peel the boiled potatoes and grated it.
Step 2: Add the papered material of peanuts in it. Mix very well with spoon.
Step 3: Add one tbsp oil and rajgira flour in it.
Step 4: Make tight dough. If material is very soft then add 2 tbsp rajgira flour and salt to taste.
Step 5: After that take small portion of this material and make the rajgira tikki with help of hand.
Step 6: Add sesame seeds over the each tikki and slightly press.
Step 7: Heat the flat pan and spread little oil over the surface. Place the tikki gently over it.
Step 8: Cook into medium flame for one minutes and turn into another side.
Step 9: Cook on other side for golden patches.
Step 10: Repeat the step 8 and 9 for remaining tikkies.
Step 11: Place the tikki in to serving bowl or plates.
Step 12: Serve hot with Tomato ketchup.

When you receive a package with a “surprise ingredient” as a part of Arusuvai here are the basic rules you need to follow:
1. Prepare something tasty with it and post recipe with a picture if you are a blogger with the logo, a link to person who passed it to you and to this post if you like for reference.
2. If you don’t blog, do share the recipe with the friend who gave it to you or post it as a guest post on someone you know who blogs.
3. Pass on a “surprise ingredient” to two or more friends, one of whom must preferably blog. We all want to have some fun together right?

I am sending my secret ingredients to Priya from Priyas kitchen-spices in life and Foodie from Zaayka now, hope they will continue the chain.:)

January 07, 2008
16:44
Colcannon - An Irish delicacy ....
» ‎ As Dear As Salt

Breathing in from a hot oven in winter gives me immense pleasure and the much needed warmth. There is only so much that one can crib about the weather ;) I did that for a season or two and then found me some ways to enjoy the things that can be done when huddled indoors aka lotsa' baking ;) After all, the winters will roll in, whether it is your favorite season or not!! .. My search for baked

January 04, 2008
20:04
Almond Chocolate
» ‎ Kajal

This is my contribution for "JFI-Chocolate" event hosted by Deepa.
Ingrdients:

1 cup milk powder
34 cup sugar
12 cup water for making sugar syrup
12 cup chopped almond
12 tbsp chocolate powder
1 tbsp ghee or butter

Method:
Step 1: Boil water with sugar in big pan on medium flame.
Step 2: Make little thick syrup of sugar so you made soft chocolate.

Step 3: Turn off the flame and add one tbsp ghee in it.
Step 4: When ghee mix well then add chopped almond pieces and chocolate powder.
Step 5: After that add milk powder in prepared material and mix very well.
Step 6: Place in another plate for cooling.
Step 7: Cool for 20 minutes after that take little ghee in your palm and make small balls of almond chocolate.

Also submitting this to Bindiya's event called as “These are a few of my favorite things “. We will be celebration a big
CHOCOLATE NEW YEAR TOGETHER!

January 01, 2008
16:23
Greetings for a Beautiful New Year - 2008
» ‎ As Dear As Salt

Wish You All A Very Happy and Peaceful New Year!! . I'm delighted to say that 2007 was a fantastic year for 'As Dear As Salt'! There is more to blogging than can be explained in words! The gush of excitement that takes over when you find a recipe you have been looking for, forever, the meeting of like minds, the exchange of emails to get that 'exact' taste in a recipe you are looking for,

December 24, 2007
11:01
Carrot, Beet and Gooseberries Juice/Healthy Drink
» ‎ Kajal

The Story of the Birth of Christ Jesus as found in the Holy Bible, in the book of Luke. Christmas story from the bible is check here.

There were two Santa's Villages in California - today they are both closed. One was near Los Angeles, at Skyforest, CA near Lake Arrowhead in the San Bernadino Mountains. Another Santa's Village was near San Francisco, at 6348 Los Gatos Highway, Santa Cruz, CA.
Photo copy from Net.

Carrot, Beets and Gooseberries Juice/Healthy Drink

Ingredients:
3 medium size carrots
12 medium size beet
8 gooseberries
2 tbsp natural honey
5-6 black Pepper
Salt to taste

Method:
Step1: Peel and cut the beet and carrrots. Cut the gooseberries into small pieces.
Step 2: Mix all this ingredients in to big mixer jar.
Step 3: Add honey, salt and black pepper in it.
Step 4: After that add glass water and grind for one minute so that all ingredients crush very well.
Step 5: When all material crush very well then add more 2 small glass water in top of the jar.
Step 6: Drain juice into another bowl with big hole drainer so that some of crush fiber of carrot and gooseberries also drain with it.
Step 7: Shake very well and pour into serving glass. If you are like than also add ice pieces.

Step 8: Drink it within 15 minutes is good for health if you put into freeze than its original taste is change after 1 hour.
Benefits of Beets:
1. A source of folate, fiber and potassium.
2. The greens are a rich source of potassium, calcium, iron, beta carotene, and vitamin C.
Low in calories.
3. Rich in phytochemicals such as anthocyanins and saponins, which may bind cholesterol in the digestive tract, lowering the risk for heart disease.
4. According to folklore, beets were belived to posses curative powers for headaches and other painful conditions. Even today some naturalist practitioners recommend beets to prevent cancer and bolster immunity; they also suggest using the juice of raw beets to speed convalescence. Although beets are reasonably nutritious food source, there is no scientific proof that they confer any special medicinal benefits.
5. A half-cup serving of cooked beets provides 45 micrograms of folate, about 11 percent of the adult Recommended Dietary Allowance. The tops, if eaten while young and green are more nutritious: 1-cup has 35 mg of vitamin C, almost 46 percent of what is advised for adult women; 720 RE of vitamin A; and 160 mg of calcium, 2.5 mg of iron and 1300 mg of potassium.

Drawbacks of Beet:
1. Turn urine and stools red, a harmless condition that nonetheless alarms people who mistake it for blood.
2. If prone to kidney stones or gout, avoid beet greens as they are high in oxalates. Oxalates can form small crystals and contribute to the development of kidney stones.
Benefits of Carrots:
1. An excellent source of beta carotene, the precursor of vitamin A.
2. A good source of dietary fiber and potassium.
3. Help prevent night blindness.
4. May help lower blood cholesterol levels and protect against cancer. A U.S. government study found that volunteers who ate about one cup of carrots a day had an average 11 percent reduction in their blood cholesterol levels after only 3 weeks. Lowered cholesterol levels in turn, decrease the risk of heart disease.
5. One cup of cooked carrots has 70 calories, 4 g of fiber and about 18 mg of beta carotene. This provides more than 100 percent of the recommended Dietary Allowance of vitamin A. Nutrients essential for healthy hair, skin, eyes bones, and mucous membranes. Vitamin A also helps prevents infections.
Drawback of Carrot:
1. Excessive intake can give skin a yellowish tinge.

Benefits and drawback of Gooseberries is check here:
1. They are high in fiber (about 4g in a cup of raw berries), Vitamin C (50 mg per fresh cup) and potassium (250 mg per cup). They are also rich in bioflavonoid- plant pigments that help prevent cancer and other diseases.

A event called” Food during Pregnancy Event” has been lunched by Easy Crafts of "An easy cooking blog" this month. The theme is related to all pregnant ladies.

My contribution to this event is healthy drink of carrot, beet and gooseberries and lots of information about it.

During Pregnanacy:

1. At no other time in a woman’s life is good nutrition more essential than during pregnancy. While the need for calories increases only about 15 percent, the requirements for some nutrients more than doubles and a woman needs to plan her diet carefully.

Consume Plenty Of :
1. Lean meat, poultry, fish, dried beans, lentils and eggs for protein and iron.
2. Milk and dairy products, canned sardines and salmon (with bones included) and other high-calcium foods.
3. Citrus fruits, dark green vegetables, legumes, whole grains, and fortified cereals for folate.
Limit:
1. High-fat foods.
2. Sugary desserts and candy.
3. Coffee and other caffeinated drinks.
Avoid:
1. Alcohol use and smoking.
2. All drugs unless prescribed by a doctor.

From:Foods Harm Foods Heal Book, Reader's Digest

glitter-graphics.com

December 23, 2007
20:41
Coriander peanut chutney
» ‎ The Spice Cafe

The word chutney …….. coming from a hindi word “chatni”, literally meaning “for licking” And that’s what these tantalizing creamy…. some runny delicious, “by the side” combo of condiments do to your senses! This chutney is always there in my house like any basic necessary ingredient. With the advent of technology, grinders make it a real piece [...]
August 07, 2007
4:36
Al Lentilo Pulavo
» ‎ The Spice Cafe

When I am cooking something for entertaining guests at home… I prefer to cook in larger quantity always and store it in the freezer if excess as, 1. it saves time 2. saves energy while using it in your meal next time and 3. saves your face in the event that my guests soooo [...]
August 05, 2007
0:54
Panino
» ‎ The Spice Cafe

Panino is a sandwich made from a small loaf of Ciabatta bread. Ciabatta (chuh-bah-tah) bread - italian white bread with a crisp crust, a somewhat soft, porous texture, and is light to the touch. When I am alone for lunch or dinner, I am rather lazy to cook anything! I stock up my kitchen with this [...]
August 03, 2007
5:41
For your viewing pleasure….!
» ‎ The Spice Cafe

I received this through one of the email forwards and wanted to share with you this wonderful creativity! UPDATE: This happens to be the wonderful art of Saxton Freymann Something about this creative person: Saxton Freymann received his first jackknife on his eighth birthday, which he used right away to carve his very first pumpkin. Years [...]

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