tag:blogger.com,1999:blog-49412919285995483992024-03-27T11:38:13.325+05:00Cook UnleashedChronicle of food memories and experiences.Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-4941291928599548399.post-55559889803633652002015-09-15T00:41:00.001+05:002015-09-15T22:39:50.642+05:00Pound Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">The first ever thing I baked and that also at the tender age of 10 years was a pound cake. My younger sister and I did it together in fact with the help of our mom. She gave us all the ingredients along with the measurements and there we go, both of us got busy on one long hot day of our summer vacations and thoroughly enjoyed that activity :) My sister measured out all the ingredients under my Mom's supervision and I was the incharge of the mixing department; I was operating the stand mixer. She brought all the ingredients to me one by one and I mixed the batter with the help of that machine. The batter was poured into a greased loaf tin and in it went to the oven to get baked and both of us waited anxiously till its done and couldn't wait it to be ready :) My Mom obviously was doing that step and the moment it came out of the oven, looking fluffy and spongy, both my sister and I exclaimed with joy and wanted to decorate it right away. My Mom then gave us some grated chocolate to sprinkle it on top of the warm cake and I remember, both of us said that we won't cut it till our Dad comes back home from work and look at our piece of art :) My Dad has always been a person who compliments genuinely and always appreciates and encourages; whether it is on our achievements, dresses or cooking, he'd always tell us that you did or look best. So how could he not liked the cake that my sister and I baked for the first time :) He generously praised our attempt and enjoyed a slice of it with a cup of his evening tea :) I wish my Mom took a photo of that cake with the camera as there were no mobile phones back in the day or else I would have taken it myself and would have posted it on the social media like the kids now-a-days do :P But considering the strictness of my Mom, no way I would have owned an iPhone if I was 10 today and Facebook would have been a far-fetched idea! I am honestly glad about that. I really am quite happy about my childhood and all the fun we used to have back then :) But times change and so does the behaviors and parenting styles too maybe. I will know that once I become a parent in future, <i>In Sha Allah</i> (God willing) :)</span></div>
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<span style="font-family: Verdana, sans-serif;">So back to the cake. From that day onward, my sister and I have made cake together a number of times but she being the studious one and although has a little interest in baking but has never been passionate about it the way that I have been. She's into a medical profession now so, do not get time to even go into the kitchen and I took hold of that department entirely as I am the baker at the house :) Whether its a plain pound cake or a fancy birthday cake, I'm the one who makes it at home oh, and I still use those same loaf pans that my Mom owns and I baked my first cake in :) I shall be sharing more of my cakes in the future posts but I have already posted a recipe of my Victoria Sponge Sandwich Cake that you can find the recipe of <a href="http://cook-unleashed.blogspot.com/2015/05/victoria-sponge-sandwich-cake.html" style="text-decoration: underline;" target="_blank">here</a>.</span></div>
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<span style="font-family: Verdana, sans-serif;">Pound cake, which is often referred to as plain cake, has gotten it's name cause of all the main ingredients used in making this cake weighing 1 pound. The cake recipe that is of my Mom's was in tablespoons instead of the cups and she used butter. Now, I converted them into the cup measurement and replaced butter with the oil as I got more into practice of baking and got familiar with the right texture of the perfect pound cake. You can use any oil such as corn, sunflower, canola, coconut and even light olive oil. Oil makes the cake moist and light and the texture doesn't come out dense also but if you want, you can use butter by all means; no hard and fast rule but a personal preference mainly :) I've tried using all of them at different times. We never buy a cake from the bakery unless it was extremely necessary or I was not around to bake one :D I even use a homemade pound cake in the desserts such as Trifle and feel that the texture and flavor of the homemade is always better than the store bought one. Check the recipe of this classic English dessert, Trifle <a href="http://cook-unleashed.blogspot.com/2015/09/trifle.html" style="text-decoration: underline;" target="_blank">here</a>.</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Let's get some baking Unleashed today! :D</i></span></div>
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<b style="font-family: Verdana, sans-serif; font-size: x-large;">Pound Cake </b><span style="font-family: Verdana, sans-serif; font-size: large;">(Plain Cake)</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><u>Ingredients</u>:</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><br style="background-color: white;" /><span style="background-color: white;">Plain Flour: 1 1/2 cups </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;">Eggs: 3 medium sized <i>(at room temp)</i></span><br style="background-color: white;" /><span style="background-color: white;">Caster Sugar: 1 cup </span><br style="background-color: white;" /><span style="background-color: white;">Oil: 1 Cup <i>(you can use butter if you like but I use oil in my cakes)</i></span><br style="background-color: white;" /><span style="background-color: white;">Baking Powder: 2 tsp </span><br style="background-color: white;" /><span style="background-color: white;">Salt: 1/4 tsp.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;">Vanilla Extract or Essence: 1 tsp.</span><br style="background-color: white;" /><span style="background-color: white;">Milk: 1/4 cup</span><br style="background-color: white;" /><br style="background-color: white;" /><span style="background-color: white;"><u>Method</u>:</span></span></div>
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<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;">Preheat the oven at 180 C/350 F/Gas Mark 4.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;">Grease and flour a 9 x 4 1/2" loaf tin/mold. Set aside.</span></span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Sift the flour and baking powder together and put aside.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">In a stand mixer's mixing bowl or any other regular medium sized mixing bowl, beat together sugar, oil, salt and vanilla essence with the help of an electric beater on a medium speed.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Once mixed well, add eggs one at a time beating well after each addition.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Now add milk and flour and beat on slow speed till all of the flour is incorporated. Do not over beat.</span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">Pour the batter into the greased mold and bake into a preheated oven for 30 mins or till the cake tester/skewer/knife inserted into the middle of the cake comes out clean.</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">Let it cool down a bit before taking it out from the mold and cooling it completely on a wire rack. </span></span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">Cut into slices once cools down and serve.</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">Keep it in an airtight box. Will stay well up to 2,3 days.</span></span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Makes 1 cake</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rk6uVfg_5Cq_6701XFAgj4Xx9b2oY8FlWQAEMWXcG0-Ph6PuLNmmMhyphenhyphenoS77h8i15hFNdvcDb8RkHwj0Uxqs5Y_waALLyuY11L7UKIH4J9jUoWK_C8DJDvLMeWqZMI6bYxszTxFFpeTpV/s1600/IMG_1317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rk6uVfg_5Cq_6701XFAgj4Xx9b2oY8FlWQAEMWXcG0-Ph6PuLNmmMhyphenhyphenoS77h8i15hFNdvcDb8RkHwj0Uxqs5Y_waALLyuY11L7UKIH4J9jUoWK_C8DJDvLMeWqZMI6bYxszTxFFpeTpV/s640/IMG_1317.JPG" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #333333; line-height: 18.2px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.0667px;">That's all bakers! :) Baking time can always be adjusted according to the type of your ovens. I hope you enjoy making and eating them. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span><br style="background-color: white; color: #616161; line-height: 18.2px;" /><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; line-height: 17.0667px;">Thank you and please remember in your Du'as/prayers! :)</span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i><b><span style="font-family: Verdana, sans-serif; font-size: x-small;">*</span></b></i><span style="text-decoration: -webkit-letterpress;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Not be duplicated, rewritten or published without permission- Thank you!</span> </span></span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com43tag:blogger.com,1999:blog-4941291928599548399.post-79483958332658122612015-09-11T22:03:00.001+05:002015-09-15T22:39:32.498+05:00Trifle<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Trifle is an English dessert made by layering cake, custard, fruits, cream and jelly/jello. It is one of the easiest and commonly prepared desserts, not just in this region but all over the world. Trifle is also served at different celebratory and religious occasions along with the other traditional sweet dishes like<u> <i><a href="http://cook-unleashed.blogspot.com/2015/03/gajjer-ka-halwa.html" target="_blank">Gajjer ka Halwa</a></i></u> and <i><a href="http://cook-unleashed.blogspot.com/2015/04/orange-zarda-citrusy-sweet-rice.html" target="_blank">Zerda</a></i>. A great choice to have it anytime of the year, I must say and its a family favorite as well. My mother has always prepared it not just for us over the weekend but even for the dinner parties we'd have at home for friends and family. Growing up, whenever we had <i><a href="http://cook-unleashed.blogspot.com/2015/09/chicken-biryani-with-raitha.html" target="_blank">Chicken Biryani</a></i> for dinner, she used to make Trifle for dessert on the weekends. Later I started helping with the preps and loved setting the layers. She'd do the basic preparations and the rest was my job :D We always use homemade <a href="http://cook-unleashed.blogspot.com/2015/09/pound-cake.html" target="_blank">Pound Cake</a> in this gorgeous dessert and I took on the task of baking it when I grew a little older. I have shared the recipe of it in my next post. Please click on the highlighted text.<br />The best thing about this dessert is that it is visually very attractive cause of the different colors of the layers showing through the transparent glass bowls/dishes and for that reason also it is a favorite of almost everyone and is a center of attention at your dinner table :) </span></div>
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<span style="font-family: Verdana, sans-serif;">I am a dessert lover and I love and enjoy making desserts too. I've learnt making it from my Mom but she has taken a backseat and I make it now :) The first time I prepared it on my own was for a dinner we organised for my newly wed aunt and her husband and I remember being too happy and proud of my creation that I was not able to wait till the dessert would be served and that happiness and pride was doubled when I received so many compliments from everyone esp. the guests of honor! :D</span></div>
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<span style="font-family: Verdana, sans-serif;">I like using seasonal fresh fruits in it rather than the canned mix fruit as the fresh fruit really enhances the flavors of this refreshing dessert. It's quite pleasant and thoroughly enjoyed during the hot weather and for that very reason, I prefer making it when it's hot here. Last time when I made it for my family, I used fresh cherries and kiwis along with bananas and some canned pineapple chunks; that's the only canned fruit I use since, fresh pineapples are not that easily available here. I also like to make individual servings of Trifle as its more convenient and looks pretty too. Cake and custard both can be used store bought but I'll also be sharing how to make custard at home by using custard powder. Its a quite diverse dessert so feel free to use whatever fruits custard flavor you want and treat your family and friends with some prettiest and tastiest desserts :)<br /><br />Let's get some sweet-tooth Unleashed today! :D</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Trifle</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Milk: 1 liter+1/4 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Custard Powder: 2,3 tbsp </span></div>
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<span style="font-family: Verdana, sans-serif;">Sugar: 4,5 tbsp.<br /><a href="http://cook-unleashed.blogspot.com/2015/09/pound-cake.html" target="_blank">Pound Cake</a>: 1 (sliced)</span></div>
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<span style="font-family: Verdana, sans-serif;">Mixed Fruit: 2 cups <i>(pineapple, bananas, kiwi, pitted cherries or any other of your choice, cut into pieces)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Heavy Cream: 250 ml</span></div>
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<span style="font-family: Verdana, sans-serif;">Jelly/Jello: 2 packs <i>(green and red prepared according to the instructions on the pack and cut into cubes)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Pitted Fresh Cherries , Kiwi Slices and Jelly/Jello Cubes: for garnishing.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Boil milk and sugar together in a heavy-bottomed pot. Dissolve the custard powder in the 1/4 cup of the milk and slowly pour it into the boiling milk. Let it thicken over medium flame. Take off the stove, cover with the lid and let it cool down before using.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mix all the cut fruit with the cream in another bowl and keep it aside.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take a large and tall walled glass bowl and pour some custard into the base of it.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now place some cake slices over the custard in a way that they make a second layer by covering it completely.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Next, put some of the fruits mixed with the cream over the top of the cake layer and spread it evenly.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now put some green and red jelly over the fruit and cream layer.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Repeat the layers according to the height of your serving bowl.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cover with a cling wrap and refrigerate to chill it completely.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Garnish with some fresh cherries, kiwi slices and jelly/jello cubes before serving.</span></li>
<li><span style="font-family: Verdana, sans-serif;">The same method can be followed in preparing individual servings.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve chilled.</span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Serves 6</b></span><br />
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<span style="background-color: white; color: #333333; line-height: 18.2px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; font-family: Verdana, sans-serif; line-height: 17.0667px;">That's all dessert fans! :) The amount of ingredients can always be adjusted according to your taste and desire. I hope you enjoy making and having it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span><br />
<span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.0667px;">Thank you and please remember in your Du'as/prayers! :)</span><br />
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<i><b><span style="font-family: Verdana, sans-serif; font-size: x-small;">*</span></b></i><span style="text-decoration: -webkit-letterpress;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Not be duplicated, rewritten or published without permission- Thank you</span></span><span style="font-family: Verdana, sans-serif;"> </span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com23tag:blogger.com,1999:blog-4941291928599548399.post-65182654824494314522015-09-08T23:26:00.002+05:002015-09-11T21:24:50.326+05:00Chicken Biryani With Raitha<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJVW6ZHW7HgFy7VwQ_wNCHW1RIw72ZN8dEXUrIc6m-jTJ8Ssre3P1YmRMi-FYUytx8UppBqxbin9viJc43DhsGJeZXB7XOYHTFK8eyvHLEGMh9A1O2ifs4TspY-9-zr0oXg-DaVNXAIIt/s1600/Biryani2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJVW6ZHW7HgFy7VwQ_wNCHW1RIw72ZN8dEXUrIc6m-jTJ8Ssre3P1YmRMi-FYUytx8UppBqxbin9viJc43DhsGJeZXB7XOYHTFK8eyvHLEGMh9A1O2ifs4TspY-9-zr0oXg-DaVNXAIIt/s640/Biryani2.jpg" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><i>Biryani</i> is a favorite dish of this region and it won't be wrong if I'd say, that it's the national dish of Pakistan! You'd find different types of <i>'Chicken Biryani'</i> just in one town alone so imagine, what diversity this delicious dish holds in itself that you would find a different flavor, look and recipe of<i> Biryani</i> if you travel from one corner to the other of the same city! This dish of cooked meat and rice layered and simmered together was known as a meal of royals as it is a <i>Mughali</i> dish and was made for the kings but as the time passed on, it became a common man's food too. It is served at weddings and special occasions and religious festivities for its extravagance yet, for it being a complete meal, is prepared specially for the weekend dinner as well as during the weekdays</span><span style="font-family: Verdana, sans-serif;">. There are different types of</span><i style="font-family: Verdana, sans-serif;"> Biryani</i><span style="font-family: Verdana, sans-serif;"> that are prepared in every household and includes not just the different kinds of<i> Chicken Biryani</i> but <i>Biryani</i> made with lamb/mutton/beef, fish, mix vegetables, chickpeas/garbanzo beans as well that I shall share the recipes of all in my future posts, </span><i style="font-family: Verdana, sans-serif;">In Sha Allah</i><span style="font-family: Verdana, sans-serif;"> (God Willing)</span><br />
<span style="font-family: Verdana, sans-serif;">Growing up, I remember that <i>Chicken Biryani</i> was one of the family favorite meals prepared by my mother over the weekends but sometimes she even used to surprise us by making it for lunch during the weekdays. I remember feeling so happy after coming back home from school and discovering that we're having <i>Chicken Biryani</i> for dinner :D Oh, the little joys of life! Whenever we had <i>Biryani</i> on a weekend, for dessert it was always the classic Trifle that later I started helping my mother to prepare. I will share the recipe of that Trifle in my next post, <i>In Sha Allah</i> (God willing).</span><br />
<span style="font-family: Verdana, sans-serif;">Raitha- a yogurt and vegetables dip is a must with Biryani as it's cooling characteristics really pairs well with the spiciness of this dish and enhances it's flavors too. It is something that we have a special taste preference for at my home so, I thought to share the recipe of it too along with this <i>Biryani</i> I'm sharing with you today. This meal i.e <i>Biryani, Raitha</i> and then Trifle for dessert is still continued to be prepared at ours and we all happily enjoy it with big smiles on our faces :D My Dad is not fond of chicken but likes <i>Chicken Biryani </i>for its delicious combinations of flavors and aromas. We sometimes pair <i>Shaami Kebabs</i> (lentils and meat kebabs) with <i>Biryani</i> to make it a perfect meal :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXik8cUw4QvBYtBogSefwAZ6hSw5Mwdfg30STzXnwhXkR6wAq1N1Q5sPUA3QAf173uU4uRNypbNUCNUIgYyDrY6-vBYaSYoVCfIZG5dou0edgLdCxbcIcWoHyUeZ-a1G8FUEn3ExtQGxI/s1600/Biryani3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXik8cUw4QvBYtBogSefwAZ6hSw5Mwdfg30STzXnwhXkR6wAq1N1Q5sPUA3QAf173uU4uRNypbNUCNUIgYyDrY6-vBYaSYoVCfIZG5dou0edgLdCxbcIcWoHyUeZ-a1G8FUEn3ExtQGxI/s640/Biryani3.jpg" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The first <i>Biryani</i> I ever cooked was by using a spice mix available in the stores. My parents were out of country a couple of years back and we siblings were feeling quite low and sad missing them esp, our Mom and her presence. She had already cooked some meals for us and stored them in the freezer and the only thing we had to do was to reheat it after coming back from school but over one weekend, we terribly craved for <i>Chicken Biryani</i> and I decided to make it by using the mix as for the time zone difference, I couldn't ask my Mom the recipe of her special Chicken <i>Biryani</i>. The instructions were already printed on the <i>Masala</i> pack and by following them, I managed to make an acceptable yet palatable version of Chicken <i>Biryani</i> the recipe of which also called for adding some potatoes in it. I then regularly carried on with making <i>Biryani</i> by using the <i>Masala</i> (spice mix) pack even after my mother arrived back but as I got hold of the entire procedure of the <i>Biryani</i> making, I started adding the spices myself instead of using the pack. I modified the recipe too and totally made it my own which is entirely different from both my mom's and the classic way or the one I learnt by using the pack. I like to do things quickly and and try to make the procedures easy too. Time consuming recipes do not fancy me and the time constraints I face, doesn't leave me with the patience to stand in the kitchen for long and to go through the tedious methods of cooking classic dishes. The recipe of<i> Biryani</i> that I'm going to share with you is quite lengthy and uses loads of ingredients but believe me, its all worth it and much quicker than the regular recipe! It's my very own yet has all the flavors spices and aroma of the classic <i>Chicken Biryani</i> :)</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Let's get some Biryani love Unleashed today, shall we? :D</i> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKbb8Y33v8Rl1H4208DmICh0edJDY-SXh16y2v-f2FQJaTYKo0PDX1NRt5XWUsBjMkzqhMGc_zNzR0RRsMVlA1K-40oBGd0Ai2FRBRURy8iXXz_AF910ITYnI1XFNdBP8lHEXfGQL_oJO2/s1600/Biryani1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKbb8Y33v8Rl1H4208DmICh0edJDY-SXh16y2v-f2FQJaTYKo0PDX1NRt5XWUsBjMkzqhMGc_zNzR0RRsMVlA1K-40oBGd0Ai2FRBRURy8iXXz_AF910ITYnI1XFNdBP8lHEXfGQL_oJO2/s640/Biryani1.jpg" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Chicken Biryani with Raitha</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;"><i><u>For Chicken Masala</u></i></span><span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Chicken: 1 kg/2.20 lbs <i>(skinless and cut into 12 pieces)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Yogurt: 2 1/2 cups</span></div>
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<span style="font-family: Verdana, sans-serif;">Onions: 5 medium sized <i>(thinly sliced)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Tomatoes: 4 medium sized <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Ginger & Garlic Paste: 2 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Green Chillies: 2 <i>(finely chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 2 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Red Chili Powder: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Turmeric Powder: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Coriander Powder: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Garam Masala</i> Powder: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cumin Seeds: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cinnamon Stick: 1 </span></div>
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<span style="font-family: Verdana, sans-serif;">Black Peppercorns: 6</span></div>
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<span style="font-family: Verdana, sans-serif;">Cloves: 4</span></div>
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<span style="font-family: Verdana, sans-serif;">Nutmeg: 1/4 tsp. <i>(freshly ground)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Mace: 1/4 tsp. <i>(freshly ground)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Black Cardamom: 1 </span></div>
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<span style="font-family: Verdana, sans-serif;">Green Cardamom: 2</span></div>
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<span style="font-family: Verdana, sans-serif;">Star anise: 1</span></div>
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<span style="font-family: Verdana, sans-serif;">Dried Plums: 10-12</span></div>
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<span style="font-family: Verdana, sans-serif;">Potatoes: 3 medium sized <i>(cut into thick wedges and soaked into some water with a pinch of Saffron yellow food coloring)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Coriander/Cilantro Leaves: 1/4 cup <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Mint Leave: 1/4 cup <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Oil: 1 cup</span></div>
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<span style="font-family: Verdana, sans-serif;"><i><u>For the Rice</u></i></span></div>
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<span style="font-family: Verdana, sans-serif;">Basmati Rice: 4 cups <i>(soaked in plenty of water for at least an hr before cooking)</i> </span></div>
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<span style="font-family: Verdana, sans-serif;">Cumin Seeds: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cinnamon Stick: 1</span></div>
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<span style="font-family: Verdana, sans-serif;">Black Peppercorns: 6</span></div>
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<span style="font-family: Verdana, sans-serif;">Cloves: 4</span></div>
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<span style="font-family: Verdana, sans-serif;">Black Cardamom: 1</span></div>
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<span style="font-family: Verdana, sans-serif;">Green Cardamom: 2</span></div>
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<span style="font-family: Verdana, sans-serif;">Star anise: 1</span></div>
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<span style="font-family: Verdana, sans-serif;">Green Chilli: 1</span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Mint Leaves: 1/4 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Oil: 2 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Lemon: 1 small sized <i>(cut into slices)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Water: 8-10 cups<i> (to boil the rice)</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><u>To go between the layers</u></i></span></div>
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<span style="font-family: Verdana, sans-serif;">Ginger: 1 inch piece <i>(jullienned)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Tomato: 1 medium sized<i> (cut into slices)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Green Chillies: 2 <i>(jullienned)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Lemon: 1 small sized <i>(cut into slices)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">FreshCoriander/Cilantro Leaves: 1/2 cup<i> (finely chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Mint Leaves: 1/2 cup <i>(finely chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Yellow/Saffron Food Color: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Kewra Water/Essence: 2 tbsp water/2,3 drops essence</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Garam Masala</i> Powder: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></div>
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<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">Put the chicken pieces in a large bowl and marinate it with the beaten yogurt, ginger and garlic paste, salt, red chilli powder, turmeric powder, coriander powder, cumin powder, <i>Garam Masala</i> powder and all the other whole spices. Cover it with a cling wrap and let it marinate for an hour in the fridge.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Heat the one cup of oil in a large, heavy based pot. Take out the potato pieces from the water, pat them dry with a kitchen towel and fry till they are cooked and are of pleasant yellowish golden color. Take them out on an absorbent paper and keep aside.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Now fry the sliced onions in the same oil till they are golden. Take out half of them and spread on an absorbent paper.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Put the marinated chicken in the remaining oil and the fried</span></span><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;"> onions in the pot along </span><span style="background-color: white;"><span style="color: #222222; font-family: Verdana, sans-serif;">with all of it's yogurt marinade and add the chopped tomatoes to it too. Cover with the lid and cook over </span></span><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;">medium flame</span><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;"> till the chicken is cooked and onions, yogurt and tomatoes forms a thick, sort of dry<i> masala</i>/gravy and oil is separated. Use water if the chicken is not cooked and cook till its done.</span></li>
<li><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;">Now add the chopped mint and cilantro/coriander leaves, dry plums, fried potatoes and sprinkle some more G<i>aram Masala</i> over the chicken gravy and mix everything together.</span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Boil 8-10 cups of </span><span style="background-color: white; color: #222222;">water with the whole spices listed under the rice ingredients along with the green chilli, mint leaves, salt, the lemon slices and oil.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Once the water starts boiling, add the pre-soaked and drained rice into it and boil till they are half done. Drain out in a colander and keep aside but reserve 1/4 cup of water from the rice. </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Grease a heavy based pot, preferably the same in which you boiled the rice, with some oil taken out from the chicken <i>masala</i> and pour the reserved water from the rice into the pot before adding the first layer of rice to it. This will prevent the rice from sticking at the base while the <i>Biryani</i> simmers.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Spread one layer of rice in the bottom of the pot and top with the chicken gravy, some tomato slices, lemon slices, green chillies, mint and cilantro and some fried onions, repeat the layers (I normally make 5 layers; 3 layers of rice and 2 layers of chicken)</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">On the final layer, drizzle some yellow food color dissolved into a little <i>Kewra</i> water or dissolve the food coloring into some plain water and add the essence to it and mix well before using.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">Sprinkle some G<i>aram Masala</i> on top and cover the lid with a damp tea towel and place it tightly on the pot. Place it over high flame for a min and then simmer for 20-25 mins. You can simply put the pot into a preheated oven (200 C/392 F/Gas Mark 6) instead for that final step but cover the lid with some aluminium foil instead of a damp tea towel. The pot should be oven proof otherwise you can spread the layers into a Pyrex/oven proof dish instead.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">Once done, mix with a light hand and fluff the rice. Take out into a serving platter, garnish with some crispy fried onions and serve with chilled, thick <i>Raitha</i> and <i>Shaami Kebabs</i> if you like. </span></span></span></li>
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<span style="color: #222222; font-family: Verdana, sans-serif;"><b>Serves 6-8</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Raitha</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Thick Yogurt: 4 cups</span></div>
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<span style="font-family: Verdana, sans-serif;">Milk: 1/4 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Cucumber: 1 large sized <i>(finely chopped or grated)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Onion: 1 medium sized <i>(finely chopped)</i> </span></div>
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<span style="font-family: Verdana, sans-serif;">Tomato: 1 medium sized <i>(finely diced)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Green Chilli: 1 (finely chopped. Optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Mint Leaves: 1/4 cup <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Coriander/Cilantro Leave: 1/4 cup<i> (chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Cumin Seeds: 1/2 tsp</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Put yogurt along with the milk, salt and half of the cumin seeds into a medium mixing bowl and beat well with the help of a hand-held whisk.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add all the chopped vegetables to this beaten yogurt and mix well. Reserve some mint and coriander/cilantro leaves for garnishing.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take out into a serving bowl and sprinkle some <i>Chaat Masala</i> on top<i> (if using)</i> the cumin seeds and the remaining mint and coriander/cilantro leaves.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Chill well before serving.</span></li>
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<b style="font-family: Verdana, sans-serif;">Serves 6-8</b></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Notes</u></b>:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">All the whole spices, the <i>Garam Masala</i> and <i>Chaat Masala</i> and <i>Basmati</i> rice can be found easily at the ethnic stores.</span></li>
<li><span style="font-family: Verdana, sans-serif;">The marination can be done a day ahead and even the chicken can be cooked ahead for convenience and to save time.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Leftover <i>Biryani</i> can be stored in an air-tight container and stays well up to 2,3 days if kept refrigerated. It can be frozen too up to a month. Just put in the fridge to thaw it completely before heating. </span></li>
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<span style="background-color: white; color: #333333; line-height: 18.2px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; font-family: Verdana, sans-serif; line-height: 17.0667px;"><i>Phew!</i> That's all my dear readers! :) Seasonings/Spice level and the amount of the ingredients can always be adjusted according to your taste and desire. I hope you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span><br />
<span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.0667px;">Thank you and please remember in your Du'as/prayers! :)</span><br />
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com7tag:blogger.com,1999:blog-4941291928599548399.post-56369697105490106712015-09-03T22:24:00.000+05:002015-09-04T19:34:07.701+05:002 Min. Fudgy Mug Brownie<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Now-a-days, everyone is in a hurry and want to do everything in a jiffy. Not many of us have time and most importantly, patience to spend hours in the kitchen to prepare our favorite meals esp. desserts. For that reason, many smart people out there have created shortcut recipes to make the favorite desserts for those times specially, when you're craving for something sweet and neither have time nor the patience to make and later to wait long to have it. I'm one of those impatient people too, who would crave for a dessert at an odd hour and have to have it at that very moment too hence, the recipe of this 2 Min. Fudgy Brownie came upon me during one of those bad craving moments. </span></div>
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<span style="font-family: Verdana, sans-serif;">I was working late at night and at around midnight, I had a sudden urge to get up and make a quick brownie in the microwave and satisfy that stubborn craving that wasn't leaving me at peace for a couple of days. Now, you'd find thousands of mug cake recipes on the internet easily and that's something which almost everyone has tried making at least once by now. I've read and watched and even tried a lot of mug cake recipes but I didn't want any of that spongy, leathery stuff that goes hard upon cooling down a bit <i>(based on personal experience</i>) Plus, for not being an egg fan, I didn't want it in mine as adding one whole egg into a single serving of cake is something that's not a comfortable idea for me besides, I wanted a hot, ooey-gooey, fudgy brownie and was not finding what I was looking for. I looked at some ideas on Pinterest but almost all of the Pins I came across were of the recipes that either added Nutella or peanut butter or banana in them. I didn't want any of those ingredients in mine so the quest was getting tougher and I was getting more eager to whip up something of my own. </span></div>
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<span style="font-family: Verdana, sans-serif;">I then checked my pantry and took out the simplest ingredients needed to create my quick-dream-brownie. Mixed Cocoa power, plain flour, brown sugar, white sugar, a pinch of salt and bi-carb of soda and then added just 3 wet ingredients; water, oil and a drop of orange essence (because I wanted a hint of orange flavor in it) t</span><span style="font-family: Verdana, sans-serif;">o this dry mix. Mixed until everything was just well combined, microwaved it for 2 minutes and <i>Ta Da!</i> </span><span style="font-family: Verdana, sans-serif;">A delicious looking and divine tasting brownie was ready for me to savor! I made the brownie batter in a bowl and let </span><span style="font-family: Verdana, sans-serif;">it bake in the same bowl and once it was ready, just sprinkled some desiccated coconut on top and indulged myself into the goodness of this wonder I created just under 5 minutes! </span><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOic2fuB2wOPc_2zJ01j7ywquyEProOY5DD4Wt7wmCM0pV4qbd7hZRfwvTkPp7pKtRGQyd_umvPg_y2Fy2yGOwyk47kgkdtE4zlR8YYG6DWVREhEsff29TtGcRSup3H9XkScJvVuCFYKd/s1600/Mug3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOic2fuB2wOPc_2zJ01j7ywquyEProOY5DD4Wt7wmCM0pV4qbd7hZRfwvTkPp7pKtRGQyd_umvPg_y2Fy2yGOwyk47kgkdtE4zlR8YYG6DWVREhEsff29TtGcRSup3H9XkScJvVuCFYKd/s640/Mug3.jpg" width="480"></a></div>
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<span style="font-family: Verdana, sans-serif;">I have made it a number of times ever since and have topped it with different toppings such as my homemade orange marmalade, banana slices, icing sugar, chocolate sprinkles and again with the desiccated coconut. The first fudgy brownie I made was enough for two people that I shared with my sister cause no matter how greedy I could be, I still feel guilty and </span><span style="font-family: Verdana, sans-serif;">stopped </span><span style="font-family: Verdana, sans-serif;">myself from eating that </span><span style="font-family: Verdana, sans-serif;">sinful dessert all by myself therefore, I halved the recipe for the single serving later. I have even tripled the original recipe for my whole family yesterday and both my Mom and Dad really loved it! My Dad is really picky about his food choices so if he liked it, I can vouch for its deliciousness with full confidence ;) One of my sisters ate this brownie cold and was singing its praises for long! So folks, I'm sharing with you the secret to making a wonderful brownie in no time not just for yourself, but serve it to your guests too with some ice-cream and get ready for future requests ;)</span><br>
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<span style="font-family: Verdana, sans-serif;"><i>Let's get some brownie making Unleashed quickly! Shall we? :D</i></span><br>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>2 Min. Fudgy Brownie in a Mug</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">All-Purpose Flour: 4 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Unsweetened Cocoa Powder: 2 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Brown Sugar: 2 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Granulated White Sugar: 2 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Baking Soda: a pinch<br>Salt: a pinch</span></div>
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<span style="font-family: Verdana, sans-serif;">Oil: 2 tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Water: 4 tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Orange Essence: a drop<i> (can use Vanilla instead)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Desiccated Coconut, Icing Sugar, Chocolate Sprinkles, Orange Marmalade, Bananas: For garnishing.</span></div>
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<span style="font-family: Verdana, sans-serif;">Vanilla Ice Cream: 1 scoop <i>(to serve with)</i></span></div>
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<ol style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Mix all the dry ingredients in one coffee mug and set aside.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add oil, water and essence to the dry ingredients and mix everything together.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Microwave for 2 minutes. The time can vary depending on the power of your microwave but start with 1 minute and increase the time if its not cooked in 2 minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take out and garnish with the topping of your choice and serve. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Can be served hot with vanilla ice-cream or let cool completely if you want to eat it cold.</span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Makes 1 serving</b></span><br>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #333333; line-height: 18.2000007629395px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.0666675567627px;">That's all desser</span></span></span><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #333333; line-height: 18.2000007629395px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.0666675567627px;">t </span></span></span><span style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.0666675567627px;">lovers!:) Baking time can always be adjusted according to the </span><br>
<span style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.0666675567627px;">power of your ovens. I hope </span><span style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.0666675567627px;">you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span><br>
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<span style="font-family: Verdana, sans-serif;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; line-height: 17.0666675567627px;">Thank you and please remember in your Du'as/prayers! :)</span></span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com10tag:blogger.com,1999:blog-4941291928599548399.post-58930169187777958302015-08-31T20:48:00.000+05:002015-09-05T22:54:40.674+05:00Skinny Coleslaw<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsH17rgB6SkZKiAEGpG768epZ9YpqqKbj9biea0Kv4lSRz_d13H5O1g8SAHq4swUC1t_UHnNrCQB-gF-2OBDY93A3XyT3xYWiWGSKPnou826J9jD3PrWXcT4iFEDBag80GSy2IA3jv1OfP/s1600/Coleslaw2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsH17rgB6SkZKiAEGpG768epZ9YpqqKbj9biea0Kv4lSRz_d13H5O1g8SAHq4swUC1t_UHnNrCQB-gF-2OBDY93A3XyT3xYWiWGSKPnou826J9jD3PrWXcT4iFEDBag80GSy2IA3jv1OfP/s640/Coleslaw2.jpg" width="500" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Coleslaw is a most widely known and a commonly made salad in the world and esp. in this region, everyone has their own recipe/method of making it. It won't be an exaggeration if I'd state that you'd find this continental salad in every 'distorted' way possible to suit the local taste buds! </span></div>
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<span style="font-family: Verdana, sans-serif;">What exactly it is? Basically its a salad made with shredded cabbage and grated carrots dressed with a mayonnaise and vinegar dressing and seasonings. Some people do add more vegetables to it and sometimes I do too but we have given a different name to it locally and call it "Russian Salad" that I shall share the recipe of in my future posts, <i>In Sha Allah</i> (God Willing)</span></div>
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<span style="font-family: Verdana, sans-serif;">As a kid, I remember there was one Kebab place in Jeddah, K.S.A that made very nice <i>Seekh Kebabs</i> (Barbecued Skewered Kebabs) and over the weekends, my dad used to get Kebabs from that shop when he'd crave for some good Pakistani Kebabs and they served this Coleslaw with them which was dressed with mayonnaise and cream mixed together. We siblings used to be more interested in it as the spicy food didn't attract us and maybe for the spiciness of the kebabs, they paired this cooling salad with them which was a bit sweet too. My Mom then started making it at home by keeping this fact in view that how much we liked it. </span></div>
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<span style="font-family: Verdana, sans-serif;">Over our vacations to Pakistan, there was one burger joint close to my Paternal Granddad's house, which was famous for their 'Cream Salad' they served with all of their sandwiches and burgers and we were often treated with those because as kids, we really wanted all that stuff that we ate in Jeddah and those burgers were the only solace we got at the time and it was also able to lure us into to eating our dinner happily :) That salad was cream based Coleslaw which was nice but not something that we loved.<br />As I grew up and got more health conscious, I am always on the look out for the healthier and tastier alternatives of the classic sweet, tangy and fattening Coleslaw dressing. The idea I came up, after various experimentation, was to use one part light mayonnaise mixed with one part of thick curd, some apple cider vinegar, a touch of regular mustard and just a tiny bit of honey all mixed together and<i> Voila</i>, you got the best tasting Coleslaw ready in no time which is kind to your waistline too! Shall we read the steps in detail now?<br /><br /><i>Lets get some salad-making Unleashed today! :D</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Coleslaw</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Cabbage: 1 small head <i>(shredded)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Carrots: 2 large <i>(grated)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Light Mayonnaise: 4 tbsp. </span></div>
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<span style="font-family: Verdana, sans-serif;">Thick Curd/Greek Yogurt: 4 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Mustard: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Honey: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Apple Cider Vinegar: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Black Pepper Powder: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Put both the shredded cabbage and grated carrots into a large mixing bowl and set aside.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In another small mixing bowl, put the mayonnaise, curd/yogurt, mustard, vinegar, honey, salt and pepper and mix everything together with the help of a whisk.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add this dressing to the vegetables and toss everything well. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Take out into a serving bowl and refrigerate till ready to serve.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Ideally make it 4-6 hours prior to serving and keep it refrigerated.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve chilled as an appetizer, main salad or as a side dish. Goes great with <a href="http://cook-unleashed.blogspot.com/2015/08/skinny-coleslaw.html" target="_blank">Pizza</a>, Burgers and Sandwiches too. </span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Serves 4-6</b> </span></div>
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<b style="font-family: Verdana, sans-serif;">Notes:</b></div>
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<li><span style="font-family: Verdana, sans-serif;">Light mayonnaise and yogurt can be replaced with the vegetarian/vegan version of them.</span></li>
<li><span style="font-family: Verdana, sans-serif;">You can omit adding mayonnaise altogether and double the quantity of the Greek yogurt if you do not wish to add it for any reason. </span></li>
<li><span style="font-family: Verdana, sans-serif;">If you wish to make Coleslaw a day ahead, just prepare the vegetables and store them in an airtight box. Mix the ingredients for the dressing and store it in another airtight jar. Keep both refrigerated and just mix about 30 minutes before serving. Keep it refrigerated. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Leftover salad can be stored in an airtight box and stays well up to a day if kept well in the fridge.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In the countries where the Coleslaw mix is easily available in the cold salad section of the stores, the fresh vegetables can be replaced with that.</span></li>
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<span style="font-family: Verdana; font-size: small;"><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18.2px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.06px;">That's all folks! :) The quantity of the ingredients can be always be adjusted according to your need and desire. I hope you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones. <i>Jazak'Allah Khair! (May Allah reward you) </i></span></span></span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com27tag:blogger.com,1999:blog-4941291928599548399.post-85186246147007449332015-08-28T00:43:00.001+05:002015-09-03T05:31:07.633+05:00Homemade Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Pizza is a favorite of everyone; young and old alike! It's Italian by origin but you will find different flavor's of Pizza in every region of the world and in every household, everyone has their own way of making it. Pizza is something that I have literally grown up eating and that my Mom made quite often for us. She learnt making it from one of my Dad's friend's wife, they became our family friends later and we used to visit each other regularly. Both the Uncle and Aunty has passed away now but the memories of the time spent with them are still alive with us. May they both rest in peace, <i>Ameen Sum Ameen</i>.</span></div>
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<span style="font-family: Verdana, sans-serif;">As a little girl, I remember watching my mother making Pizza with quite an interest and with the anticipation of eating it soon. All of us siblings used to get so excited whenever she announced that she's making Pizza for dinner. I then started offering help to her with putting the toppings on the Pizza base smeared well with the Marinara Sauce or in other words the Pizza sauce which was available commercially. She made Pizza with cooked beef mince mostly with loads of other delicious toppings and lots of cheese covering them all. In it went to the oven to get baked then and the aroma wafting from the kitchen made us expectant children incredibly hungry and happy :D Those were the days when just eating your favorite food made you immensely happy but I still have that child alive inside and I am not willing to let it go ever. <br>As we grew up older, we always wanted chicken on Pizza therefore, my Mom switched to making with it. </span></div>
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<span style="font-family: Verdana, sans-serif;">I remember we once held a Pizza party at home and that was the time when I actually learnt making Pizza from my mother. I was 13 at the time and observed how she kneaded the dough. The recipe that my Mom learnt to make from the Aunty used egg and milk and she always used the jar of Pizza sauce but after some years when I took on the role of the Pizza making myself, I simplified the dough recipe after reading several authentic Italian dough recipes and started making my own Marinara sauce as well.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZKAmAtrX5hF1aHiuq6b6jcwrn-qXLKSAVmYYvsuU1laP0cvgtkfkQN6M2HsAWzmiRSHgcQ8yM8GFVezRxrL0i0HAl3K6k4c7HuZrycQVhfRfBC9nCsdbc1mR71gUw89FvF7NOnUYX5ge/s1600/IMG_6736.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZKAmAtrX5hF1aHiuq6b6jcwrn-qXLKSAVmYYvsuU1laP0cvgtkfkQN6M2HsAWzmiRSHgcQ8yM8GFVezRxrL0i0HAl3K6k4c7HuZrycQVhfRfBC9nCsdbc1mR71gUw89FvF7NOnUYX5ge/s640/IMG_6736.PNG" width="480"></a></div>
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<span style="font-family: Verdana, sans-serif;">The Pizza dough that I make, I add wholewheat flour to it along with the all-purpose one and my recipe does neither include any egg or milk powder and nor does it require milk to knead it. The addition of the wholewheat flour not only gives a beautiful color to the pizza crust but does enhance the flavors too. The authentic Marinara sauce recipe does not have any mention of adding dried Oregano leaves in it but I do add it in mine hence, you can say that's the only exception I've made to the authentic method as I love both the aroma and flavor of this herb.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbuxgGHUPEWjul1CyIVDdhG5OEnJ16GC9z3VXTLV9Q8j4kJK3ZJ8xvgRVhucW7xjmU2n7zNJcfOmgjEivAJy2CCQ6I_PexX-6bvQUMNUwnNIQBDJK4lsEAQ63QuBLl5L2V0CV1AqvMyzjq/s1600/IMG_6721.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbuxgGHUPEWjul1CyIVDdhG5OEnJ16GC9z3VXTLV9Q8j4kJK3ZJ8xvgRVhucW7xjmU2n7zNJcfOmgjEivAJy2CCQ6I_PexX-6bvQUMNUwnNIQBDJK4lsEAQ63QuBLl5L2V0CV1AqvMyzjq/s640/IMG_6721.PNG" width="460"></a></div>
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<span style="font-family: Verdana, sans-serif;">The another trick my mom used and that I have continued using is that after spreading the sauce all over the Pizza base, sprinkle some of the cheese and then put all of your toppings over it and <u>without</u> topping everything with the grated mixed Mozzarella and Cheddar, bake into a preheated and very hot oven.This way it is ensured that both the crust and toppings are well cooked as the ovens at home aren't designed the way they are specially for pizza making in the commercial kitchens hence, by the time the pizza is cooked at home, the cheese gets hard and dark in color. To avoid that mess, we add the cheese after the pizza at cooked. By putting some cheese on the pizza base helps in keeping all the toppings in place and just sticks to the crust and you won't be getting it all over the place :)</span></div>
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<span style="font-family: Verdana, sans-serif;">After the Pizza is baked and everything including the crust is cooked through, we then top it with loads of cheese and in it goes again to the oven but this time just to melt the cheese and to give some color to it just by turning the top grill on. Once done, we take it out and let stand for a few minutes before serving it with <a href="http://cook-unleashed.blogspot.com/2015/08/skinny-coleslaw.html" target="_blank">Coleslaw</a> and chilled Coke. This is not a healthy meal by any means but I do make a lighter version of the Coleslaw that I have shared the recipe of in my next post. Please find it <u><a href="http://cook-unleashed.blogspot.com/2015/08/skinny-coleslaw.html" target="_blank">here</a></u> </span></div>
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<span style="font-family: Verdana, sans-serif;">We have one round baking pan and the other is square so we always have two shapes of Pizza that we don't mind about at all as long as the Pizza is yummy! :D</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Let's get some Pizza love Unleashed today! :D </i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Homemade Pizza</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Dough</u></span></div>
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<i style="color: #222222;"><span style="font-family: Verdana, sans-serif;">(for one large Pizza)</span></i></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">All-Purpose Flour: </span><span style="background-color: white; color: #222222;">2 1/2 cups.</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Wholewheat Flour: 1 cup<br style="background-color: white; color: #222222;"><span style="background-color: white; color: #222222;">Salt: 1 tsp.</span></span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.2000007629395px;">Yeast: 1 pack </span><i style="background-color: white; font-family: Verdana, sans-serif; line-height: 18.2000007629395px;">(yields 2 1/4 tsp, active dry yeast or instant)</i><span style="font-family: Verdana, sans-serif;"><br style="background-color: white; color: #222222;"><span style="background-color: white; color: #222222;">Sugar: 1 tbsp.</span><br style="background-color: white; color: #222222;"><span style="background-color: white; color: #222222;">Olive Oil: 4 tbsp.</span><br style="background-color: white; color: #222222;"><span style="background-color: white; color: #222222;">Lukewarm Water: as much as required to knead the dough.</span><br style="background-color: white; color: #222222;"><span style="background-color: white; color: #222222;">Fine Semolina: 3 tbsp.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><u>Marinara Sauce/Pizza Sauce</u>:</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Ripe Tomatoes: 500 gm/1.10 lbs <i>(cut into small cubes)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Onion: 1 medium sized <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Garlic: 5,6 pods <i>(finely chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Olive Oil: 1 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Brown Sugar: 1</span></div>
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<span style="font-family: Verdana, sans-serif;">Dried Oregano Leaves: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;"><i><u>Toppings</u>:</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Chicken: 1 cup <i>(cooked and shredded or cubed, however you like it)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Bell Pepper/Capsicum<i>: </i>1 large <i>(sliced)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Onion: 1 large <i>(sliced)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Canned Mushrooms: 5,6 <i>(sliced)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Olives: 1/4 cup <i>(sliced)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Mozzarella</span><span style="font-family: Verdana, sans-serif;"> Cheese: 1 cup <i>(grated)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Cheddar Cheese: 1 cup <i>(grated)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Dried Oregano Leave: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Red Chilli Flakes: 1/2 tsp <i>(optional)</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><br style="background-color: white; color: #222222;"><span style="background-color: white; color: #222222;"><u>Method</u>:</span></span></div>
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<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Mix all the dry ingredients for the dough together in a large mixing bowl expect for the semolina.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">If using the dry active yeast, then activate it according to the package instructions.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">Make a well in the middle of the mixed dry ingredients and pour the liquids in to it. </span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and flour the top of it. </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Cover the bowl with a damp cloth/tea towel and place it at a warm place for about 1 hour or until the dough has doubled in size. </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">While the dough proofs or doubles in size, prepare the Marinara sauce.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">In a heavy bottomed saucepan, pour the olive oil and let it heat over medium flame.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background-color: white;">Now add the chopped onion and the garlic. Add the salt, mix and let everything sweat away for a bit.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background-color: white;">Once the onions and garlic softens, add the chopped tomatoes to them along with the brown sugar.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background-color: white;">Mix everything together well and cover the pot with the lid.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background-color: white;">Let this simmer over slow flame for 10-15 minutes.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background-color: white;">Uncover and you will see that lots of juices has been released from all the ingredients mixed together and the tomatoes have turned mushy.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background-color: white;">With a help of a hand-held blender, blend everything to the smooth sauce.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background-color: white;">Return this sauce over to the flame and cook for a few more minutes. Be careful while cooking the sauce. It will be bubbling over the flame and their is a possibility of the hot sauce getting on to your hand therefore, keep it covered and stir it carefully every now and then.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background-color: white;">Once the sauce thickens a fair bit, turn off the flame and let it cool down completely before using. You can store it in an airtight jar and keep it refrigerated and it can stay well for up to 1 week.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Once the dough doubles in size, remove it to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">If using straightaway, sprinkle semolina over your greased pizza pan. Roll out the dough about 1/4 inch thick and gently transfer it to your pan.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Leave it resting for 15-20 mins while you prepare your toppings. </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background-color: white;">Preheat the oven over 200C/400F/Gas-Mark 6.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background-color: white;">Spread the sauce over the rolled out pizza dough and sprinkle a little of both the cheeses over it.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background-color: white;">Now put all the toppings over it and let the pizza bake into the preheated oven on the middle rack for 15-20 minutes or till everything is cooked through.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background-color: white;">Take out the pizza when its done and top this cooked pizza with the remaining cheeses, sprinkle the dried oregano leaves and the chilli flakes over the top.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background-color: white;">Place the pizza back into the oven and turn on the top grill. Let it stay under the grill till the cheeses melt and obtain golden color.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background-color: white;">Turn off the grill and take it out of the oven. Let it stand for a few minutes before serving.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="background-color: white;">Serve hot with the salad and drinks of your choice. Enjoy.</span></span></span></li>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><b>Makes one 16 inches Pizza</b></span></span></div>
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<span style="font-family: Verdana, sans-serif;">Notes: </span></div>
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<li><span style="font-family: Verdana, sans-serif;">Dough can be kneaded with the help of a stand mixer and a hook attachment if you do not wish to use the classic way of making it.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sauce can be made with the canned tomatoes too instead of using the fresh one. </span></li>
<li><span style="font-family: Verdana, sans-serif;">If you wish to make the sauce spicy, just add a little bit of red chilli powder to it while its cooking. </span></li>
<li><span style="font-family: Verdana, sans-serif;">The leftover sauce can be stored in an airtight jar and keeps well refrigerated for up to a week. This sauce can also be used in pasta, lasagna or any other dish that requires the use of a Marinara sauce. </span></li>
<li><span style="font-family: Verdana, sans-serif;">You can use any topping of your choice</span></li>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.2000007629395px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; font-family: Verdana, sans-serif; line-height: 17.0666675567627px;">That's all Pizza Fans! :) Baking time can always be adjusted according to the type of your ovens. I hope you enjoy ,making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span><br style="background-color: white; color: #616161; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.2000007629395px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; line-height: 17.0666675567627px;">Thank you and please remember in your Du'as/prayers! :)</span></span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com37tag:blogger.com,1999:blog-4941291928599548399.post-66566577994805259682015-08-25T20:17:00.001+05:002015-09-02T00:52:08.063+05:00Summer Mixed Fruit Jam<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Summer in this region comes early and leaves us late but brings so many juicy, pulpy and delicious fruits along. Mangoes are certainly one of those luscious fruits that I have mentioned about in my posts on it previously. You can check out the recipes and know more about Pakistani sweet and aromatic mangoes that I have shared on my blog already (please look for mango recipes on the search bar at the right) The other fruits that this summer gifts us are peaches, apricots, lychee, watermelon, melon, plums, cherries e.t.c. These beauties not just let us enjoy on their exquisite flavors but keeps us hydrated too to beat the scorching heat. We do make drinks, <a href="http://cook-unleashed.blogspot.com/2015/08/mango-salsa.html" target="_blank">salads</a>, <a href="http://cook-unleashed.blogspot.com/2015/04/strawberry-preservesjam.html" target="_blank">jams</a>, <a href="http://cook-unleashed.blogspot.com/2015/08/mango-chutney.html" target="_blank">chutneys</a> and <a href="http://cook-unleashed.blogspot.com/2015/06/chutneys-for-ramadan-sweet-sour.html" target="_blank">sauces</a> by using these fruits. Since I had been doing posts on mangoes, the jam recipe I'm going to share today will be the last seasonal recipe on my blog that uses this succulent fruit. <i>Oh, how I'll miss thee, o dearly beloved Mango! Until next time, farewell, my love!</i> oh well, enough of the drama and lets get on with the recipe ;)</span></div>
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<span style="font-family: Verdana, sans-serif;">My regular readers know that in my household, we make jams and chutneys and I have already shared the recipe of <a href="http://cook-unleashed.blogspot.com/2015/04/strawberry-preservesjam.html" target="_blank">Strawberry Preserves/Jam</a> and <a href="http://cook-unleashed.blogspot.com/2015/08/mango-chutney.html" target="_blank">Mango Chutney</a> along with some other <a href="http://cook-unleashed.blogspot.com/2015/06/chutneys-for-ramadan-sweet-sour.html" target="_blank">chutneys</a> on the blog. I think that homemade are always best, not only in taste but good for health too as they are chemical free and does not contain any foreign sounding preservatives. We make seasonal fruit jam and in summer season, we do make apricot jam and peach jam but we never make mango jam as its extra sweet and our palates doesn't find it pleasing for that reason; that's something strange as we love mangoes in any other form. So, this year instead of making apricot and peach jam separately, I decided to mix these fruits together along with the mango for the sweetness; this way I could incorporate mango in the jam and the final product would have resulted into a heavenly tasting mixed fruit jam. Now, to be honest with you, I had never made a mixed fruit jam before but I knew that these three combined together will turn out amazing and the texture would be smooth and thick too cause of the pulpy nature of the fruits used. I then got on with my task and was able to produce something that not only wafted a sweet and tempting aroma but the flavor imparted is something that got us all hooked on it. I know this jam is something I'll be making again next year, <i>In Sha Allah </i>(God Willing) but in a larger quantity ;)</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Let's get some jam making unleashed today, shall we? :D </i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Summer Mixed Fruit Jam</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Mango:1 large sized<br>Peaches: 2 large sized</span></div>
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<span style="font-family: Verdana, sans-serif;">Apricot: 6 regular sized</span></div>
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<span style="font-family: Verdana, sans-serif;">Granulated Sugar: 2 cups/500 gm</span></div>
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<span style="font-family: Verdana, sans-serif;">Lemon Juice: juice of 1 medium sized lemon</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Wash the fruit. Peel and slice the mangoes and discard the stone/seed. Further cut the slices into cubes. Cut the peaches and apricot in to wedges/halves and discard the stones/seeds. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Put the fruit into a heavy based non-reactive pot along with the sugar and mix. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Leave the mixed fruits for a couple of hours to release their juice upon mixing with the sugar. Best to refrigerate overnight for better results.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Later, cook over medium flame till the sugar syrup is formed with the juices.</span></li>
<li><span style="font-family: Verdana, sans-serif;">A layer of froth will appear over the top while jam is cooking. Remove it gently with the help of a slotted spoon every now and then to get the clear jam.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Keep stirring while cooking and do not leave it unattended.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once the sugar syrup starts thickening a bit and the fruits turn mushy in and looks cooked. Turn off the flame.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now either pass the fruit through a strainer to obtain a smooth texture or blend it with a help of a hand-held blender.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Transfer the jam mixture over the medium flame again and cook till it thickens. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Drop a small amount of the jam over a plate (preferably have been kept in the freezer for a while) if the jam gels, add the lemon juice, stir and turn off the flame after 2 minutes. If not then cook more till it starts gelling.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Let it cool down a bit before pouring into the sterilized jars. Seal well and keep at the cool place or keep refrigerated.</span></li>
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<span style="font-family: Verdana, sans-serif;">Check how to sterilize the jars <a href="http://cook-unleashed.blogspot.com/2015/04/strawberry-preservesjam.html" style="text-decoration: underline;" target="_blank">here</a>.</span><br>
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<span style="font-family: Verdana, sans-serif;"><b>Yields 1 1000 gm jar</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdlYYRpZ1Qx1liNT6CO-CCgFmlIPFsrxsW_-KZFAuyv6sQMAgSl6gAc6CgbpcQt_ALtE_aclHQsq68GE583lkfzU042Z9z07YZs6VErWeq15mBf444WTSYMEYYNfNdaZqoGMaPbKEIOO5S/s1600/IMG_6616.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdlYYRpZ1Qx1liNT6CO-CCgFmlIPFsrxsW_-KZFAuyv6sQMAgSl6gAc6CgbpcQt_ALtE_aclHQsq68GE583lkfzU042Z9z07YZs6VErWeq15mBf444WTSYMEYYNfNdaZqoGMaPbKEIOO5S/s400/IMG_6616.PNG" width="300"></a></div>
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<span style="background-color: white;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; font-family: Verdana, sans-serif;"><span style="color: #333333;"><span style="line-height: 17.0666675567627px;">That's all, dear readers! :) The quantity of the ingredients can always be adjusted according to your desire and </span></span><span style="line-height: 17.0666675567627px;">convenience but do stick to the ratio.</span><span style="color: #333333;"><span style="line-height: 17.0666675567627px;"> I hope you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span></span></span><br>
<span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.0666675567627px;">Thank you and please remember in your Du'as/prayers! :)</span><br>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com14tag:blogger.com,1999:blog-4941291928599548399.post-22464349203887458272015-08-22T22:39:00.000+05:002015-08-28T20:16:31.715+05:00Mango Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">This is quite amazing and interesting at the same time that I am a popular baker amongst my friends and family yet, I have posted just one <a href="http://cook-unleashed.blogspot.com/2015/05/victoria-sponge-sandwich-cake.html" target="_blank">cake</a> on my blog so far but I have shared recipes of some other baked goods like <a href="http://cook-unleashed.blogspot.com/2015/03/wholewheat-banana-crumble-muffins.html" target="_blank">muffins</a>, <a href="http://cook-unleashed.blogspot.com/2015/04/orange-cinnamon-rolls.html" target="_blank">rolls</a>, <a href="http://cook-unleashed.blogspot.com/2015/03/naan-khataai-desi-sugar-cookies.html" target="_blank">cookies</a> and <a href="http://cook-unleashed.blogspot.com/2015/06/chicken-stuffed-bread.html" target="_blank">stuffed bread</a> that you can check the recipe of in my previous posts <i>(click on the highlighted text to get the recipes)</i> T</span><span style="font-family: Verdana, sans-serif;">here is a valid reason behind not doing more cake posts yet which is that, I have been covering seasonal recipes mostly but you will see a lot of baking; cakes and muffins in the future, <i>In Sha Allah</i> (God Willing)</span></div>
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<span style="font-family: Verdana, sans-serif;">The recipe that I am going to share today is something that I tried both my hand at making as well as for tasting it for the first time. It is a cake, yet a no-bake one and a very delicious, rich and decadent dessert that almost everyone loves and is known as a Cheesecake! </span></div>
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<span style="font-family: Verdana, sans-serif;">I've eaten a baked cheesecake many times and it is one of my most favorite desserts but unfortunately, I've never tried making it at home ever besides, in this scorching heat, I am avoiding turning my oven on and then sweat away while trying to prepare some baked goodies! Hopefully, as soon as the weather gets a little mild, I'll get my baking mode on again but I do have a few recipes saved in my archives that I shall be posting on my blog in future.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br />Since cheesecake is also a family favorite so I thought to try making it with mangoes but keeping in mind the heat index, I wanted a no-bake version of it. I then looked for different recipes on the web and came up with a recipe by making a few exceptions to the ones I liked. I used fresh Pakistani mangoes for this recipe but you can use the canned pulp in place of the fresh mango's puree. Another great thing about this recipe is that you can use any other fruit you like instead of mangoes to make your favorite fruit flavored cheesecake. You can make this cake into single servings too if you like. The wonderful thing about this dessert is that my parents loved it though they are not a fan of these kind of cakes so, I was one happy being! This recipe has undoubtedly become another family favorite now :)<br /><br /><i>Get your dessert cravings unleashed today! :D</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Mango Cheesecake </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Base</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Digestive Biscuits/Graham Crackers: 20-24 </span></div>
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<span style="font-family: Verdana, sans-serif;">Butter: (softened) 1/2 cup/113 gms/4 ounces </span></div>
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<span style="font-family: Verdana, sans-serif;">Granulated Sugar: 4 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Filling</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Mango Pulp/Puree: 1 cup<br />Cream Cheese: 8 ounces/225 gms</span></div>
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<span style="font-family: Verdana, sans-serif;">Heavy Whipping Cream: 250 ml/1 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Gelatin Powder/Agar Agar Powder: 3 tbsp.</span><span style="font-family: Verdana, sans-serif;">Lemon Juice: 1 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /><u>Topping</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Mango Pulp/Puree: 1 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Gelatin Powder/Agar Agar Powder: 3 tbsp.</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Put the biscuits/crackers along with the sugar into a chopper and chop them into fine crumbs. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Add softened butter to the crumbs and put this crumb mixture into a 9 inch round spring-form tin.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Press down the crumbs in to the base of the cake tin either with the help of the back of a spoon or a bottom of a glass. Let it reach up to an inch around the walls of the tin. Refrigerate till set. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Whip the cream with a help of a stand mixer or a whisk till stiff peaks are formed. Set aside.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In another bowl, add the softened cream cheese and beat until smooth. Add lemon juice and mix well.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Prepare the gelatin/agar agar powder according to the instructions on the package. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Add whipped cream and the mango pulp/puree to the cream cheese mixture and mix well. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the gelatin/agar agar to the filling mixture and mix well.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take out the prepared base tin from the refrigerator and pour the cream cheese mixture over it. Level it with the help of a spatula. Cover with a cling wrap and refrigerate until set. Takes about 6-8 hours.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once the cheesecake sets in the fridge, prepare the topping by mixing mango pulp/puree with the prepared gelatin/agar agar. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Take out the cheesecake and pour the topping over it. Cover with the cling wrap and refrigerate again till sets. Better to leave overnight in the fridge before serving.</span></li>
<li><span style="font-family: Verdana, sans-serif;">At the time of serving, loosen the sides of the cake with a knife by running it along the edges against the sides of the pan. You can wet the knife with hot water to do this step more easily.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Remove the sides of the spring-form pan and gently lift away the side. Slide the spatula under the pan bottom and keeping sliding as far as possible to loosen the base from the cake. Remove it carefully. This step can be left out.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Gently lift the cake and place it onto the serving platter. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve chilled.</span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Serves 8</b></span><br />
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<b style="font-family: Verdana, sans-serif;">Note: </b><span style="font-family: Verdana, sans-serif;"><i>add sugar, according to your taste, to both the filling and topping if you want your cheesecake sweet.</i></span></div>
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<span style="background-color: white; color: #333333; line-height: 18.2000007629395px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; font-family: Verdana, sans-serif; line-height: 17.0666675567627px;">That's all Cheesecake fanatics! :) The amount of ingredients can always be adjusted according to your taste and desire. I hope you enjoy making and having it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span><br />
<span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.0666675567627px;">Thank you and please remember in your Du'as/prayers! :)</span><br />
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com18tag:blogger.com,1999:blog-4941291928599548399.post-49486297490049830862015-08-19T21:11:00.001+05:002015-08-26T21:37:50.335+05:00Mango Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQKWLUEGB7DhVsxrTxd4Z8PvV2r9U5UfIzzIHL_akM4ssfUY6h3nL9JH4jfkxcYX1qAw4oBKEwTpBY8_dm8s3kKy3SeCffLLegQSmOiHsXxzYOj2Kp3BWF0HsvKuEN7i0n0yh5INm-Kuq/s1600/IMG_6488.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQKWLUEGB7DhVsxrTxd4Z8PvV2r9U5UfIzzIHL_akM4ssfUY6h3nL9JH4jfkxcYX1qAw4oBKEwTpBY8_dm8s3kKy3SeCffLLegQSmOiHsXxzYOj2Kp3BWF0HsvKuEN7i0n0yh5INm-Kuq/s640/IMG_6488.PNG" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When the mango season is upon us in this region, we tend to make the most of it by preparing whatever we can with this luscious pulpy fruit! Not just in its ripe form but even when its raw and a complete opposite of its ripened self in terms of flavors and texture yet, equally delicious!<br />I have shared a couple of recipes by using fresh Pakistani mangoes in my previous posts on the blog. You can check them in the list of recipes.</span></div>
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<span style="font-family: Verdana, sans-serif;">At my household, my Mom makes <i>Acchaar </i>(pickle) with raw mangoes, called <i>Kairee </i>in Urdu, and also Chutney with it. She never made these before and only started making after we moved to Pakistan. She got the recipe from her <i>Khala</i> (maternal aunt) of both and since then, we've never had store bought <i>Achaar </i>:) But Chutney is something that she has only made a couple of times in all these years and the only reason because nobody is that fond of it in my family except for me and it also lasted for an entire year every time since I was the only one who ate it.<br />I love pairing it with a flaky, crispy plain <i>Paratha</i> (a flat bread made with using Ghee/Butter) any kind of stuffed <i>Paratha </i>and <i>Daal Chawal </i>(lentil curry with boiled rice) </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0m0MAqzaJbdrZHmOM1hFGaUy7UOpsosDoIpgmjPTDMnwQhgwqu15kJsObU0GbEG2D9YQPxz-fLOkyl3qeubkqRQw3QLvzu52Oe6siVpBLFuAjDITL7wPHa55cRgpcaN-7nTFs6b2NJlf/s1600/IMG_6485.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0m0MAqzaJbdrZHmOM1hFGaUy7UOpsosDoIpgmjPTDMnwQhgwqu15kJsObU0GbEG2D9YQPxz-fLOkyl3qeubkqRQw3QLvzu52Oe6siVpBLFuAjDITL7wPHa55cRgpcaN-7nTFs6b2NJlf/s320/IMG_6485.PNG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Washed Kairees are peeled 1st</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2k9Tuzj-nJ2VRyvwwML-sAGTwYvS_VMsHW0QLt7jRe5Ez3gP-Htk_SLKXqkICXBg9Te2lVc4eNlzxzQCpXX5qHjG1Jw77svDxMaN-68g7aPr2H57T87MYee8RfvlQptKmvo6Alwj7n-_x/s1600/IMG_6510.PNG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2k9Tuzj-nJ2VRyvwwML-sAGTwYvS_VMsHW0QLt7jRe5Ez3gP-Htk_SLKXqkICXBg9Te2lVc4eNlzxzQCpXX5qHjG1Jw77svDxMaN-68g7aPr2H57T87MYee8RfvlQptKmvo6Alwj7n-_x/s320/IMG_6510.PNG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Then cut into thin chips</i></td></tr>
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<span style="font-family: Verdana, sans-serif;">Last year I made this Chutney with my Mom's help. She did all the preps and I just cooked it and took the photos although I wasn't blogging at the time but it sure was on my mind that maybe some day I will :) I used to take photos with my iPhone, that I still do, that's why my photos aren't anywhere near to all those fancy photos I see on my fellow blogger's blogs but I'm happy with mine at the moment and trying to improve my photography skills while still using my iPhone :)</span><br />
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<span style="font-family: Verdana, sans-serif;">So, this Mango Chutney we made last year and shared with everyone. The best thing about this Chutney is that it can stay well in the refrigerator for up to an year <u>but only</u> if you have canned it right and the temperature of the fridge hasn't been fluctuating. The best time of making this Chutney is now as the raw mangoes available in the market are not completely raw and you get some ripened bits of it with the fruit too. The method of making this Chutney is time consuming and the entire preparation requires patience but its totally worth it! </span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Let's get some spiciness unleashed today! :D</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdy5j24cIfaFW7_3thjtq6b2MnkndvZ1_fkvNd6L9vhhetM0_zeeLST4gYQ2wei9TQyy-yMvEixF4ep76rMpLkBGU1dbNNS2VotcQ4opchbqYSUc3u-BY7LIKGxAFIJabYhGzLzfmkm1O/s1600/IMG_6487.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdy5j24cIfaFW7_3thjtq6b2MnkndvZ1_fkvNd6L9vhhetM0_zeeLST4gYQ2wei9TQyy-yMvEixF4ep76rMpLkBGU1dbNNS2VotcQ4opchbqYSUc3u-BY7LIKGxAFIJabYhGzLzfmkm1O/s640/IMG_6487.PNG" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Mango Chutney</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Raw Mangoes <i>(Kairee): </i>2 kg/4.40 lbs<br />Granulated White Sugar: 6 cups/1,206 gm/3 lbs<br />Salt: 1 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Red Chili Powder: 1 tsp.<br />Red Chili Flakes: 1 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Garam Masala</i> Powder: 1 tsp.<br />Turmeric Powder: 1/2 tsp.<br />Garlic Powder: 1/4 tsp.<br />Ginger Powder: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Green Cardamom Powder: 1/2 tsp.<br />Cumin Seeds: 1 tsp. <i>(Roasted)</i><br />Carom Seeds:1/2 tsp.<br />Nigella Seeds: 1 tsp<br />White Vinegar: 1/4 cup<br />Water: For boiling<br />Almonds: 1/2 cup<i> (blanched)</i><br />Sultanas: 1/2 cup</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Wash and peel the raw mangoes. Slice them and discard the stone/seed and cut them into thin chips.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take plenty of water in a large pot and boil the mango chips. Once start boiling, turn off the flame after 2,3 minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Drain out all the water by putting the boiled mangoes into a colander.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In another heavy bottomed, non-reactive large pot, put the boiled mangoes along with all the ingredients except for the vinegar, almonds and sultanas. Mix well.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Let this cook over medium heat. You'd see that once the sugar and rest of the ingredients are mixed with the mangoes, a lot of juices will be released. keep stirring the mixture from time to time.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once the juices released starts boiling, lower the flame and let it cook for 20-25 minutes while again stirring regularly. </span></li>
<li><span style="font-family: Verdana, sans-serif;">After 20-25 minutes, you will see that the juices have thickened. We are aiming at a jam like texture therefore, if you feel that the chutney has thickened enough then turn off the flame otherwise cook for a few minutes more.</span></li>
<li><span style="font-family: Verdana, sans-serif;">After the Chutney is cooked, add the vinegar and stir well. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Now add the almonds and the sultanas and mix well.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Let the Chutney cool down a little before pouring it into the sterilized jars. To find out how to sterilize the jars, please look at my post of Strawberry Preserves/Jam <u><a href="http://cook-unleashed.blogspot.com/2015/04/strawberry-preservesjam.html" target="_blank">here</a></u>.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Can stay good up to an year.</span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Yields: 3 1000 gm jars</b></span><br />
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<span style="background-color: white;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; font-family: Verdana, sans-serif;"><span style="color: #333333;"><span style="line-height: 17.0666675567627px;">That's all, Chutney Addicts! :) The quantity of the ingredients can always be adjusted according to your desire and </span></span><span style="line-height: 17.0666675567627px;">convenience but do stick to the ratio.</span><span style="color: #333333;"><span style="line-height: 17.0666675567627px;"> I hope you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span></span></span><br />
<span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.0666675567627px;">Thank you and please remember in your Du'as/prayers! :)</span><br />
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com35tag:blogger.com,1999:blog-4941291928599548399.post-29696094257977549122015-08-17T20:28:00.000+05:002015-08-26T21:36:23.657+05:00Mango Kulfa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><i>Kulfa</i> is a traditional Pakistani/Indian ice-cream that doesn't need to be churned. It is a summer dessert that's not just served at traditional occasions, dinners, parties but also is enjoyed regularly to beat the heat. Authentically its made with full fat milk, <i>Khoya</i> (milk solids), cardamom powder or saffron and nuts and then frozen till set. It is then cut into slices and served. The same mixture is poured into cone-like moulds to turn them into popsicles called <i>Kulfi</i>.</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Kulfa/Kulfi </i>is also added into a milk dessert-drink called <i>Falooda</i> in which a special kind of vermicelli is used along with thickened full-cream milk called <i>Rabri</i>, nuts, chilled milk, and soaked basil seeds called <i>Thukm-e-Balanga</i> is Urdu and is a very popular and refreshing dessert.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Kulfa mixture should be chilled before freezing to prevent crystallization.</i><br />
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<span style="font-family: Verdana, sans-serif;">During the mango season, I try to make full use of the fresh fruit available in abundances here by incorporating it into the desserts, jams, chutneys e.t.c. I've shared the recipe of my <a href="http://cook-unleashed.blogspot.com/2015/08/mango-coconut-frozen-yogurt-soft-serve.html">Mango & Coconut Frozen Yogurt</a> on the blog already but this year I have also tried making Salsa with it. The recipe of my Mango Salsa can be found <u><a href="http://cook-unleashed.blogspot.com/2015/08/mango-salsa.html">here</a></u>. </span><br />
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<span style="font-family: Verdana, sans-serif;">As I am more of a dessert person and I most definitely like our traditional <i>Kulfa</i>. My family always gets annoyed when I suggest we get the family pack of it every time we have ice-cream for dessert as no one else is a fan of it at mine :D But I had never tried Mango <i>Kulfa</i> before. My best friend <i>Fayee</i> was preparing a dessert for her sister's baby shower and during one of our conversations, she mentioned that to me. I then had to ask her for the recipe of course as I was intrigued and wanted to give it a try at home myself. I got the basic recipe from her that I had to improvise a bit cause of me being me :D I hope she doesn't get offended after reading this but I felt my version turned out more like <i>Kulfa</i> and hers was just a no-churn version of a homemade mango ice-cream :P She used canned pulp but I made pulp with fresh mangoes. You can use the canned one if fresh mangoes aren't available; we do not want any excuses to not to try this dessert. I also used white bread slices as the addition prevents crystallization, added cardamom powder, saffron essence and garnished the <i>Kulfa</i> with some chopped pistachios. I couldn't share my creation with her because of her living in a different country but she did approve of the photo of it I sent her :) My family however loved it and while I'm typing these lines, I got a request from my sister to make it again as she got a peek of the photo of the Mango <i>Kulfa </i>on the computer screen :D</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Let's get some dessert love unleashed today, cooks! :D</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Mango Kulfa</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Mango Pulp: 1 1/2 cups <i>(made with 2 large mangoes or use canned instead)</i> </span></div>
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<span style="font-family: Verdana, sans-serif;">Condensed milk: 1/2 cup.</span></div>
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<span style="font-family: Verdana, sans-serif;">Evaporated milk: 1/2 cup.</span></div>
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<span style="font-family: Verdana, sans-serif;">Full Fat Cream: 1 cup.</span></div>
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<span style="font-family: Verdana, sans-serif;">Full Fat milk: 1 cup.</span></div>
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<span style="font-family: Verdana, sans-serif;">Sugar: according to taste (add <b><u>only</u></b> if the mangoes aren't sweet enough)</span></div>
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<span style="font-family: Verdana, sans-serif;">Bread slices <i>(edges removed)</i>: 2 <i>(the addition prevents from crystallization)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Green Cardamom Powder: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Saffron Essence: 1,2 drops</span></div>
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<span style="font-family: Verdana, sans-serif;">Chopped Pistachios: 1/4 cup <i>(save some for garnishing)</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Put everything into a blender and whiz until well blended. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour the prepared mixture into an airtight plastic, freezer-safe box and let it chill well before placing it into a freezer.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Freeze it for 8-10 hours or over-night and cut into slices/pieces once frozen. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Sprinkle some chopped pistachios on top before serving.</span></li>
<li><span style="font-family: Verdana, sans-serif;">The same mixture can be poured into the Kulfi/Popsicle moulds instead for the individual servings. Enjoy!</span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Serves 4-6</b></span></div>
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<span style="color: #333333; line-height: 18.2000007629395px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; font-family: Verdana, sans-serif; line-height: 17.0666675567627px;">That's all cooks! :) the amount of ingredients can always be adjusted according to your taste and desire. I hope you enjoy making and having it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span><br />
<span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; font-family: Verdana, sans-serif; line-height: 17.0666675567627px;">Thank you and please remember in your Du'as/prayers! :)</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Verdana, sans-serif; font-size: xx-small;"><i><b><span style="font-family: Verdana, sans-serif; font-size: x-small;">*</span></b></i><span style="text-decoration: -webkit-letterpress;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Not be duplicated, rewritten or published without permission- Thank you!</span></span></span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com16tag:blogger.com,1999:blog-4941291928599548399.post-77030256519148779572015-08-08T00:49:00.001+05:002015-08-08T20:05:34.492+05:00Premio Dardos Award Nomination- yay!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><i>Four months into the blogging world and an award nomination already! </i>Yes, I'm truly honored as I'm just a beginner and have to learn a lot but all thanks to this lovely fellow blogger Roy who blogs by the name of "Piece of Cerebrum" for nominating me. She not just shares about the traditional Bengali Indian recipes but gives us the insight into her culture and heritage too, through her writing. I love the caption of her blog "a piece of 'mind' in writing" :)<br>Do check out her interesting blog <u><a href="https://pieceofcerebrum.wordpress.com/">here</a></u></span></div>
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<span style="font-family: Verdana, sans-serif;">My heartfelt gratitude to her once again for nominating me for this award! :)</span></div>
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<span style="font-family: Verdana, sans-serif;">So, what is it all about? </span></div>
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<span style="font-family: Verdana, sans-serif;">Upon being nominated, the rules that we have to follow are:</span></div>
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<span style="font-family: Verdana, sans-serif;">☆Thank the giver and link their blog to your post.</span></div>
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<span style="font-family: Verdana, sans-serif;">☆Pass the award on to other bloggers of your choice and let them know that they have been nominated.</span></div>
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<span style="font-family: Verdana, sans-serif;">-This is for the ones who didn’t understand the meaning of this award(which includes me)<br>The Premio Dardos {means Prize Darts in Spanish} and it exists to acknowledge the values that every blogger shows in their effort to transmit cultural, ethical, literary, and personal values every day. These stamps were created with the intention of promoting fraternization between bloggers, a way of showing affection and gratitude for work that adds value to the Web.</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 23.9980010986328px;">☆I will add a new edge! I would love to know you fellow blogger/foodie & so I request you to say 3 things about you. Keep it fun! It needn’t be food related :) </span><span class="wp-smiley wp-emoji wp-emoji-smile" style="border: 0px; display: inline-block !important; font-style: inherit; font-weight: inherit; line-height: 23.9980010986328px; margin: 0px; min-height: 1.2em; outline: 0px; overflow: hidden; padding: 0px; position: relative !important; text-indent: 9999px; vertical-align: bottom; white-space: nowrap; width: 1.35em;" title=":)">:)</span><br><span style="line-height: 23.9980010986328px;">If you don’t own a blog then you could make a Facebook or Twitter post too.</span><br><span style="line-height: 23.9980010986328px;">Don't forget to drop a link below for all of us to read. :)</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Since I'm still new at blogging and have begun to meet some great and successful bloggers who are really nice people as well therefore, I'd be able to nominate just a couple of fellow bloggers at the moment. They are truly deserving of this award also. So, here are my nominations. Do check out their work, people. You'd really love the time and effort they put in to bringing all those wonderful posts to us and that also quite regularly. Kudos to them!</span></div>
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<span style="font-family: Verdana, sans-serif;">I'd like to nominate Byron Thomas of "Pretty Practical Pantry" 1st. I love his work and he has not only been sharing some great recipes with all of his readers but he's truly a gem of a person also </span><span style="font-family: Verdana, sans-serif;">and has been always supportive to all of his fellow bloggers including me :) Do check out his pretty and mouthwatering healthy, vegetarian recipes </span><u style="font-family: Verdana, sans-serif;"><a href="http://www.prettypracticalpantry.com/">here</a></u><span style="font-family: Verdana, sans-serif;">. While you're at his blog, don't forget to check out his "Crafts & Decor" section as well where he has shared that how he transforms an old furniture piece into a totally new one and how he made a beautiful blanket in 4 months so, be prepared to get highly impressed! :) You'd fall in love with his Christmas decorations as well! :)</span></div>
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<span style="font-family: Verdana, sans-serif;">My 2nd</span> <span style="font-family: Verdana, sans-serif;">nomination will be a South African sister who now resides in Dubai. She is neither a trained chef nor does she hold any certificate in culinary arts yet, she'd amaze you with her cooking skills, creativity and photography that shall tempt you to get your hand at trying her lovely recipes. Now imagine how talented she would be who baked a cake successfully at the age of 8, you gotta be kidding me! But not at all respected ladies and gentleman. Do check out for yourself <u><a href="http://www.tantalisemytastebuds.com/">here</a></u> :)</span></div>
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<span style="font-family: Verdana, sans-serif;">My 3rd nomination is of a very talented cooking expert who not only blogs but conducts cooking classes as well as does catering. Wow! Manal's recipes are close to my heart because she shares Middle Eastern recipes on her blog that really takes me back to the time when I was growing up in the K.S.A and easily got all of those delicacies and enjoyed eating them but now, thanks to her that I can prepare them at home. Do visit her blog <u><a href="http://www.manalsbites.com/">here</a></u> to get some taste of the Middle Eastern cuisine :) </span></div>
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<span style="font-family: Verdana, sans-serif;">My 4th and final nomination is of a very talented blogger who happens to be my neighbor as well :) Yes, an Indian dental surgeon who has a penchant for healthy vegetarian cooking and has a very interesting blog name " Veggie bus on a simple route" She shares delicious, healthy and lovely looking recipes on her blog. Here, I'd like to take the liberty of mentioning that also that she sure is a woman of multiple talents as she's a Bharatnatym trained dancer as well. I'm impressed! Visit her lovely blog <a href="http://veggiebusonsimpleroute.blogspot.in/">here</a> :) </span></div>
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<span style="font-family: Verdana, sans-serif;">These are my nominations, folks :) I hope to connect with more bloggers in future and hope to make some more friends in this process. I feel all of the bloggers who take out time to share about their passion, talent and the part of their lives truly deserves to be appreciated. Hats off to all the talented people out there! </span></div>
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<span style="font-family: Verdana, sans-serif;">Now, as the last part of the rules state that I have to share three things about myself so, I would say that I am at the loss of words when it comes to talking about myself :) But I can say that I love to learn new things everyday. I love to travel and to connect with like minded people. I love to know about different cultures and believe in this mantra that "Live and let live" :)</span></div>
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<span style="font-family: Verdana, sans-serif;">On this note, I'd like to thank once again for this nomination and to all of my respected nominees, I really appreciate your work! My words couldn't do justice to your talents and that includes yours too, Roy! :)<br>Look forward to reading all of the acceptance posts so, don't forget to link me up :)</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy and keep doing the best that you all are doing already! :) </span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com16tag:blogger.com,1999:blog-4941291928599548399.post-25666449825547228852015-08-06T23:58:00.001+05:002015-09-05T22:54:09.771+05:00Mango Salsa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><i>Mango in a salad?!</i> Well, honestly speaking, I couldn't think of it until I had it for myself and won't be exaggerating when I say that I really loved the sweet and sour flavors blended together in the form of a salad! When Mexicans can have it then why not us Pakistanis have it too with our very own Pakistani mangoes! Yeah baby, bring it on! :D </span></div>
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<span style="font-family: Verdana, sans-serif;">On a more serious note, my late <i>Dada Abu</i> (paternal granddad) May his soul rest in peace, used to love eating sliced fresh mango with <i>Roti </i>(Pakistani flat bread) and when I saw that for the first time, of course being a kid it was something quite amusing and surprising for me and I thought that how can you eat fruit and that also with <i>Roti?! A</i>s I grew older, I came to understand that you have to have your taste developed as you acquire taste for certain food in your adulthood. Just like I love eating bittergourd now but as a kid, it was too bitter for my taste buds just like any other kid but, I still have to try eating Mango with <i>Roti</i> yet ;)</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>I served it with our dinner</i></td></tr>
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<span style="font-family: Verdana, sans-serif;">Two days ago, I thought to make something different for my taste buds by specially keeping in mind that I'm going to use mango as the key ingredient of that dish for my 'Mango Fiesta' theme and yet, this time it should be savory as I have already posted one dessert on my blog. The recipe of Mango & Coconut Frozen Yogurt can be found <u><a href="http://cook-unleashed.blogspot.com/2015/08/mango-coconut-frozen-yogurt-soft-serve.html">here</a></u>. So, I decided to make a salad to be served with dinner and decided to make Mango Salsa. I had all the ingredients on hand except for the Jalapenos but I had some homemade pickled green chilies hence, thought to use them. In the Mexican Salsa they don't add mint but I had some fresh mint leaves lying in the fridge plus, I love the flavor of mint esp. in my salads so in goes that too. Mixed all the fresh vegetables, mangoes, lots of lemon juice and Voila! The final product was something that vanished within minutes and I was like one happy kid who got her favorite candy! Although in this case the happiness was cause of everyone liking what I served to them :D </span></div>
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<span style="font-family: Verdana, sans-serif;">Salsa is served as an appetizer in Mexican cuisine</span><span style="font-family: Verdana, sans-serif;"> but I served it as a salad with our dinner as it is similar to our very own Pakistani salad called </span><i style="font-family: Verdana, sans-serif;">Kachoomer </i><span style="font-family: Verdana, sans-serif;">(mixed cut up salad)</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Amigas/Amigos, let's get some Mexicana Unleashed today! :D</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Mango Salsa</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Mango: 1 large <i>(peeled, sliced and cut into small cubes)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Onions: 1 medium sized <i>(finely chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Cucumbers: 2 medium sized <i>(chopped into small cubes)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Tomatoes: 2 medium sized <i>(chopped into small cubes)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Bell Pepper: 1 medium sized <i>(chopped into small cubes)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Pickled Green Chilies: 2 medium sized <i>(finely chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Coriander: 1/4 cup <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Mint: 1/4 cup <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Lemon: 1 medium sized</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1/4 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Put the mango cubes and all of the cut up vegetables into a large mixing bowl.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Squeeze lemon juice over them and add the salt.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mix everything together well. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Take out into a serving bowl. Chill well before serving. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve as an appetizer/starter with Tortillas, Corn Chips or fresh vegetable sticks or as a salad.</span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Serves 4-6</b></span><br />
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<span style="font-family: Verdana; font-size: small;"><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18.2px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.06px;">That's all folks! :) The spice level can always be adjusted according to your taste buds. I hope you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones. <i>Jazak'Allah Khair! (May Allah reward you) </i></span></span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i><b><span style="font-family: Verdana, sans-serif; font-size: x-small;">*</span></b></i><span style="text-decoration: -webkit-letterpress;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Not be duplicated, rewritten or published without permission- Thank you!</span></span></span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com16tag:blogger.com,1999:blog-4941291928599548399.post-31490488979390376982015-08-03T01:21:00.001+05:002015-08-26T21:25:04.181+05:00Mango & Coconut Frozen Yogurt (Soft Serve)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Summer in this region is not the season that we look forward to but the only thing that makes us to welcome it with the open arms is that it brings sweet, juicy, pulpy and aromatic mangoes with it! So despite the scorching heat we have to endure with, we never say no to the king of fruits known as Mango! :)</span></div>
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<span style="font-family: Verdana, sans-serif;">The mango season is in its last leg now so for the love of mangoes, I thought to share a few recipes that are my favorite and are prepared by using this lovely and flavorsome fruit as the main Ingredient. Pakistani mangoes are undoubtedly one of the most delicious kinds and we have over 150 types of mangoes cultivated and available around the country. Mango in its raw form is used to make chutneys and pickles and when its ripened, you can not only make different types of drinks, desserts, salads, cakes, curries with it but in my opinion, its the best fruit to eat on it's own at any time of the day. Yes, I even eat it as my midnight snack :D </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>That's how we eat it :D</i><br />
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<span style="font-family: Verdana, sans-serif;">I like having frozen yogurt that I make at home. Its not only easier to make but healthy too since it uses 'real' ingredients and I can eat a bowl full of it without feeling any guilt. I have already shared the recipe of my homemade Strawberry-Banana Frozen Yogurt with you and you can check out its recipe <a href="http://cook-unleashed.blogspot.com/2015/03/strawberry-banana-frozen-yogurt.html">here</a>. So this time when I planned to make frozen yogurt <i>(honestly speaking I don't plan to make anything but it happens in a whim of the moment most of the time)</i> and when I chucked the fresh mango cut into cubes in the freezer, I thought why not give this 'ordinary' mango yogurt a little special twist by adding some coconut to it so, without any further ado, I took out some dried coconut from my pantry, soaked it into some warm water for a few minutes and the next thing I know that it was cut into pieces and was blending away into my blender jug along with the mango cubes and the other ingredients :D So, ladies and gentlemen, here I present to you my another love which is known as Coconut! </span><br />
<span style="font-family: Verdana, sans-serif;">I love coconut so much since I was a little girl that my first baby tooth fell out while munching on the piece of the fresh coconut that my dad brought for us :D It was kind of a weekly practice of bringing fresh vegetables and fruits from the local vegetable market in Jeddah, K.S.A and along with the other fresh produce bought, coconut was a must. We siblings sometimes used to accompany our dad to the market but I wasn't that fond of going to it cause of it being too big and crowded plus the smell mixed together of all the vegetation being sold there never fancied me. </span><br />
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<span style="font-family: Verdana, sans-serif;">The cracking of the coconut, draining its water and then taking out the flesh of the fresh coconut from its shell was done by my dad always. It was always an interesting sight for me to witness. The fresh coconut water was given to us that we hardly used to get a sip or two of but my most favorite part was the delicious fresh coconut that I still love eating with a passion. Ah memories! Before I drift away with my memories, let's get back to the recipe :) </span><br />
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<span style="font-family: Verdana, sans-serif;">I blended the frozen mangoes and coconut with the chilled yogurt, I tasted the mixture to check the sweetness and guess what, I decided to take it out into the serving bowl and have it as a soft serve :D the sweetness of the fresh mangoes, nuttiness of the dried coconut and a little tanginess of the fresh, homemade yogurt was something that couldn't stop me from eating it right away like a greedy kid :D</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Let's get some froyo love unleashed today, shall we? :D</i></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Mango & Coconut Frozen Yogurt (Soft Serve)</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.9400005340576px; white-space: pre-wrap;">Unsweetened Plain Natural Yogurt: 2 cups <i>(thick and preferably homemade. Greek yogurt can be used too)</i> </span></div>
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<span style="color: #141823; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 17.9400005340576px; white-space: pre-wrap;">Fresh Mangoes: 2 medium sized
Dried/Fresh Coconut: 1/2 cup <i>(cut into small pieces) </i></span></span></div>
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<span style="color: #141823; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 17.9400005340576px; white-space: pre-wrap;">Sugar: according to taste <i>(leave out if the mangoes are sweet. I didn't add any)</i></span></span></div>
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<span style="color: #141823; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 17.9400005340576px; white-space: pre-wrap;">Lemon juice: 1 tbsp.</span></span></div>
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<span style="background-color: white;"><span style="color: #141823; font-family: Verdana, sans-serif;"><span style="line-height: 17.9400005340576px; white-space: pre-wrap;">Fresh Mint Leaves, Desiccated Coconut, Mango Cubes : </span></span></span><span style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.9400005340576px; white-space: pre-wrap;">for garnishing </span></div>
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<span style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.9400005340576px; text-decoration: underline; white-space: pre-wrap;">Method:</span></div>
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<li><span style="color: #141823; font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="line-height: 17.9400005340576px; white-space: pre-wrap;">Peel the mangoes, slice them and discard the core. Now cut the sliced mangoes into small cubes. Put them into a freezer safe box or a zip-lock bag and freeze for a couple of hours.</span></span></span></li>
<li><span style="color: #141823; font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="line-height: 17.9400005340576px; white-space: pre-wrap;">If using the dried coconut, s</span></span></span><span style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.9400005340576px; white-space: pre-wrap;">oak it into the warm water for a couple of mins to soften it and then cut it into small pieces without any difficulty.</span></li>
<li><span style="color: #141823; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 17.9400005340576px; white-space: pre-wrap;">Take out the frozen mango cubes from the freezer and put it into the blender jug along with the yogurt, coconut pieces, lemon juice and sugar (if using) A hand-held blender can be used too for this process.</span></span></li>
<li><span style="color: #141823; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 17.9400005340576px; white-space: pre-wrap;">Whiz/blitz all the ingredients together for a couple of mins till everything is well combined.</span></span></li>
<li><span style="color: #141823; font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="line-height: 17.9400005340576px; white-space: pre-wrap;">Take out into the serving bowls, garnish and serve immediately.</span></span></span></li>
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<span style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.9400005340576px; white-space: pre-wrap;"><b>Serves 4
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<u>Notes:</u></span><br />
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<li><span style="color: #141823; font-family: Verdana, sans-serif;"><span style="line-height: 17.9400005340576px; white-space: pre-wrap;">If you don't wish to have the soft serve then follow the instructions of <a href="http://cook-unleashed.blogspot.com/2015/03/strawberry-banana-frozen-yogurt.html">Strawberry-Banana Yogurt</a> on the blog.</span></span></li>
<li><span style="color: #141823; font-family: Verdana, sans-serif;"><span style="line-height: 17.9400005340576px; white-space: pre-wrap;">The reason of adding coconut into the small pieces is to have tiny bits of it into the yogurt at the time of serving. Desiccated coconut can be used instead if you do not wish for any texture.</span></span></li>
<li><span style="color: #141823; font-family: Verdana, sans-serif;"><span style="line-height: 17.9400005340576px; white-space: pre-wrap;">Coconut can be omitted altogether for those who doesn't like it for any reason. </span></span></li>
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<span style="background-color: white; color: #333333; line-height: 18.2000007629395px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; font-family: Verdana, sans-serif; line-height: 17.0666675567627px;">That's all mango lovers! :) the amount of ingredients can always be adjusted according to your taste and desire. I hope you enjoy making and having it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span><br />
<span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.0666675567627px;">Thank you and please remember in your Du'as/prayers! :)</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Verdana, sans-serif; font-size: xx-small;"><i><b><span style="font-family: Verdana, sans-serif; font-size: x-small;">*</span></b></i><span style="text-decoration: -webkit-letterpress;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Not be duplicated, rewritten or published without permission- Thank you!</span></span></span><br />
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<span style="font-family: Verdana, sans-serif;">And the remaining of the soft serve that I made two days ago and was frozen. I took out some and enjoyed while typing this post. Such bliss! :D </span><br />
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com36tag:blogger.com,1999:blog-4941291928599548399.post-71726707655178587722015-07-28T00:48:00.001+05:002015-08-26T21:24:34.629+05:00Gulab Jamun<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXIDG_Jd8fEQzaXSfHFm-5ZAgtZBLJYasLgdtWlJ3voX64kakuzPkoezfC-fAMSSsslYD7tyCV4TzfNDGTHHfvXP4FiHFJtiUOrOsxOHYkcyeLRoeJCaEGb6PfPAMufvUSBgCwJkEH82jL/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXIDG_Jd8fEQzaXSfHFm-5ZAgtZBLJYasLgdtWlJ3voX64kakuzPkoezfC-fAMSSsslYD7tyCV4TzfNDGTHHfvXP4FiHFJtiUOrOsxOHYkcyeLRoeJCaEGb6PfPAMufvUSBgCwJkEH82jL/s640/FullSizeRender.jpg" width="528" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><i>Eid Mubarak everyone!</i> Yes, I know<i> Eid </i>was last week and I am late in wishing it you all plus, I haven't posted anything for a month now but, its better late than never ;) Because of my quite busy and occupying schedule during <i>Ramadan</i> (Muslim's month of fasting), I haven't been able to share anything new on my blog after my last post but I had been posting some easy and quick <i>Iftaar </i>(breaking of the fast meal) recipes on my<a href="https://www.facebook.com/pages/Cook-Unleashed/736115376506199"> Facebook page</a> so, I had been very much around :) I hope you all had a wonderful <i>Eid, </i>had loads of sweet delicacies and shared them with not only your friends, family and neighbors but with everyone alike :) </span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Eid</i> is a Muslim holiday that marks the end of <i>Ramadan</i> and every Muslim celebrates it with much zeal and religious fervor. We are advised to make our fellow Muslims and the other believers the part of our celebrations. This gives the message of love, peace and universal brotherhood and that's the true beauty of Islam. <i>Eid</i> is celebrated for three days but the whole month of <i>Shawaal</i> (the 10th month of the Islamic calendar) becomes a month of celebration as the dinners and family get togethers are planned over the weekend just to be able to spend more time with our loved one's. As desserts are a universal symbol of celebration, we Muslims around the world prepare and eat different kind of desserts and sweets for <i>Eid </i>and in this region, we make <i>Sheer Khurma</i> (vermicelli cooked in milk with sugar and nuts) traditionally which is eaten on the <i>Eid</i> day after offering <i>Eid Namaaz</i> (Muslim's form of prayer) along with other sweets and confectioneries. Mostly people buy <i>Mithai</i> (Pakistani/Indian confectionery) from the<i> Mithai</i> shops but some like to prepare different kinds of it at home too and <i>Gulab Jamuns</i> are one of them.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2bHzwJbKQyI7eoPxqqTrQLHT660JtVFABQf1k0gZ9lTn8pvvmTc_CUxJA2b5s5G4e9sCwumrh3AlxpK35aMLoN3xT2IEDWs0I2dUqbh8L5kQHmU9P99iC_Mlu2ehdUYTeJhnwsyUnfl7/s1600/IMG_5588.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2bHzwJbKQyI7eoPxqqTrQLHT660JtVFABQf1k0gZ9lTn8pvvmTc_CUxJA2b5s5G4e9sCwumrh3AlxpK35aMLoN3xT2IEDWs0I2dUqbh8L5kQHmU9P99iC_Mlu2ehdUYTeJhnwsyUnfl7/s400/IMG_5588.PNG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Stuffed Gulab Jammuns look more fancy</i></td></tr>
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<span style="font-family: Verdana, sans-serif;">These beauties called Gulab Jamuns are certainly one of the easiest <i>Mithais</i> that can be made at home without going through any hassle and that also in not more than 30-35 minutes! Isn't that great! :D It is also one of the first desserts I learnt to make from my Mom and I remember, I was 14 at that time and wasn't able to contain my excitement at the first successful attempt of making them and not only did my Dad love them who is a <i>Meetha</i> (sweet/dessert in Urdu) lover but served them to my <i>Chacha</i> (paternal uncle) with a cup of tea and he literally loved them; the entire plate of the hot, syrupy, sweet and aromatic Gulab Jamuns was gone in no time!:D So you can have the idea yourself that they turned out just perfect, <i>Alhumdulilah </i>(Praise Allah) This <i>Chacha</i> of mine is so fond of tea that as soon as he used to enter our house, always requested me to make tea for him once he started liking the tea made by me and the same happens to date :) The love and appreciation of your family and friends not only encourages and motivates you to do your best always but gives you hope and strength to go through every ups and downs of life while keeping your head high so, make this addictive sweet by following this easy and a never-go-wrong recipe and share with your loved one's and with everyone who needs something/someone to put a smile on their face :) I make them by stuffing each Gulab Jamun with an almond but the choice of nut entirely depends on your desire; you can even leave it out and make plain Gulab Jamuns too. No hard and fast rule :)</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Let the love of Mithai get Unleashed today! :D </i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Gulab Jammun</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Milk Powder: 1 cup </span></span><i style="color: #222222; font-family: Verdana, sans-serif;">(any good quality brand but I use Nido)</i><span style="font-family: Verdana, sans-serif;"><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">All-purpose Flour: 3/4 cup</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Semolina: <i>(Sooji)</i> 1 tbsp. <i>(heaping full)</i></span><br style="background-color: white; color: #222222;" /><span style="color: #222222;"><span style="background-color: white;">Ghee/Butter: <i>(melted)</i> 1 tbsp.</span></span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Egg*: 1 <i>(medium sized)</i></span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Baking Powder: 1 tsp.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Fresh Cream: 3 tbsp.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Almonds: 20 <i>(for stuffing)</i></span></span><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;"> </span></div>
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<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;">Saffron Essence: 1,2 drops <i>(1/4 tsp of Green Cardamom powder can be used instead)</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Oil/Ghee: 2,3 cups <i>(for deep frying)</i></span><br style="background-color: white; color: #222222;" />Desiccated Coconut/Mixed Nuts: For garnishing</span></div>
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<span style="font-family: Verdana, sans-serif;"><br style="background-color: white;" /><span style="background-color: white; color: #222222;"><u>Ingredients for the Sugar Syrup</u></span><br style="background-color: white; color: #222222;" /><br /><span style="color: #222222;"><span style="background-color: white;">Sugar: 2 cups</span></span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Water: 3 cups</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Green Cardamom: 6-8</span><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><br style="background-color: white; color: #222222;" /><span style="color: #222222;"><span style="background-color: white;"><u>Method</u>: </span></span></span></div>
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<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Make the sugar syrup first by putting all the ingredients into a wide saucepan and cooking over medium heat while stirring to dissolve all of the sugar completely.</span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Bring to the boil and let it simmer over lowest flame for 3,4 mins. Turn off the flame and keep the prepared sugar syrup warm while you make the Gulab Jamuns.</span></span></li>
<li><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;">Put the oil/Ghee in a frying pot/wok and place it over low flame to get warm. </span></li>
<li><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;">In a mixing bowl, put all the dry ingredients and mix them well.</span></li>
<li><span style="background-color: white;"><span style="color: #222222; font-family: Verdana, sans-serif;">Now add the egg, butter/Ghee, fresh cream Saffron essence/green cardamom powder. </span></span></li>
<li><span style="background-color: white;"><span style="color: #222222; font-family: Verdana, sans-serif;">Mix all the ingredients until well combined and knead for a minute or so to form a smooth dough. If the dough feels sticky then cover the bowl and place it in the fridge for a few minutes to firm it. </span></span></li>
<li><span style="background-color: white;"><span style="color: #222222; font-family: Verdana, sans-serif;">By working quickly, pull out a small piece of dough and flatten it a bit over the palm of your hand, place one almond in the middle, close and seal the dough by shaping it into a small ball. Repeat the process to make all the balls.</span></span></li>
<li><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;">Start frying the balls into the medium hot oil over low flame in batches. Once they rise to the surface, continuously but very gently move the Gulab Jamuns around while frying, so that they get evenly browned.</span></li>
<li><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;">Fry each batch for 6-7 minutes to make sure they are cooked through.</span></li>
<li><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;">Drop them into the syrup and let them soak while you fry the next batch.</span></li>
<li><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;">Let the Gulab Jamuns simmer for 10 mins. into the syrup over the lowest flame possible so that the Gulab Jamuns absorb almost all of the syrup. </span></li>
<li><span style="background-color: white;"><span style="color: #222222; font-family: Verdana, sans-serif;">Take out all the Gulab Jamuns in to a serving bowl with/without the syrup and garnish with the desiccated coconut or any chopped nuts of your choice.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Serve warm or cold but Gulab Jamuns are best enjoyed warm</span></span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;">. </span></li>
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<span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;"><b><i>Makes 20 approx.</i></b></span></span><br />
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<span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;"><b><i>*To make Eggless Gulab Jamuns, simply replace egg with 2,3 tbsp. of milk.</i></b></span></span>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #333333; line-height: 18.2000007629395px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.0666675567627px;">That's all <i>Mithai</i> fans!:) I hope you enjoy making and having it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span><br style="line-height: 18.2000007629395px;" /><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.0666675567627px;">Thank you and please remember in your Du'as/prayers! :)</span></span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com28tag:blogger.com,1999:blog-4941291928599548399.post-48499530330117220972015-06-25T01:31:00.000+05:002015-08-26T21:23:47.395+05:00Chutneys for Ramadan- Sweet & Sour Tamarind Chutney and Green Chutney (with a bonus recipe)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglr14oI6G1A5lDEkYN0lP3tYFfXlwsPTqGWfzIcSFrUHoO8J5lUf4NiPkCGoSe4CfM7YtzZ_DL4r9MEvJUrSnLmwxfV1cuqwbTevlUrTie_JgfSFSSa_Cj54GaJbe446gFIesGx81ISiv3/s1600/IMG_4028.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglr14oI6G1A5lDEkYN0lP3tYFfXlwsPTqGWfzIcSFrUHoO8J5lUf4NiPkCGoSe4CfM7YtzZ_DL4r9MEvJUrSnLmwxfV1cuqwbTevlUrTie_JgfSFSSa_Cj54GaJbe446gFIesGx81ISiv3/s640/IMG_4028.PNG" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><i>Ramadan</i> (the Muslim Month of fasting) is passing smoothly and steadily. <i>Ma Sha Allah</i> (All Praises to Allah), 6 days have passed already! and before we know, its going to leave us therefore, we should focus more on spiritually gaining from it as much as we can. <span style="background-color: white; color: #141823; line-height: 18px;">This month is given to us to purify our souls and we should understand the true essence of it. <i>Roza</i> (fast) is not kept with the inten</span><span class="text_exposed_show" style="background-color: white; display: inline;"><span style="color: #141823;"><span style="line-height: 18px;">tion of taking it as an opportunity to shed pounds or to 'starve' all day to enjoy a grand feast at </span></span><i style="color: #141823; line-height: 18px;">Iftaar </i><span style="color: #141823;"><span style="line-height: 18px;">(breaking of the fast) Neither is it to hold grand </span></span><i style="color: #141823; line-height: 18px;">'Iftar parties and dinners'</i><span style="color: #141823;"><span style="line-height: 18px;"> to show off wealth and to flaunt dresses and jewelry... Kindly respect the purpose of <i>Ramadan</i> and fast with the best <i>Niyaa </i>(intention). May Allah show and keep us all on the right path. Ameen Sum Ameen and <i>Jazak'Allah Khair! </i>(May Allah reward you)</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #141823; line-height: 18px;">Having said all that, which I hope didn't sound like me lecturing to you, we also should prepare nice meals for our family and friends and the other believers who aren't capable of doing that on their own; that's</span><span style="background-color: white; color: #141823; line-height: 18px;"> the true spirit of this blessed month- Sharing and Caring. </span></span></div>
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<span style="color: #141823; font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">The most favorite snacks during Ramadan that's literally prepared in every household in this region is definitely fried like </span><a href="http://cook-unleashed.blogspot.com/2015/06/pakoray-fried-snack.html" style="line-height: 18px;"><i>Pakoras</i></a><span style="line-height: 18px;"><i>, Samosas</i> e.t.c along with the other equally favorite savory snack known as <i>Chaat</i>. Now, there are different variety of <i>Chaats</i> prepared during Ramadan that includes <i><a href="http://cook-unleashed.blogspot.com/2015/06/dahi-bharay-chaat.html">Dahi Bharay</a>, <a href="http://cook-unleashed.blogspot.com/2015/06/kalay-chanay-kee-chaat-black-gram-chaat.html">Kalay Chanay kee Chaat</a>, Aloo Chanay</i> e.t.c and different condiments are served along to enhance their flavors and the most common of them are two type of Chutneys, Khatee Meethi Imlee kee Chutney (Sweet & Sour Tamarind Chutney) and Green Chutney, that upon paring with these spicy and appetizing snacks, intensifies their tantalizing flavors!</span></span></span></div>
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<span style="color: #141823; font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">The best thing about these sauces are that they can be prepared ahead and can stay well in the refrigerator for up to a month! Green Chutney however can only stay good up to a week in the fridge but if you plan to freeze it, just pour the prepared chutney in to the ice cube tray and freeze. Once frozen, take out all the frozen cubes in to a freezer safe bag or airtight box and pop it back into the freezer. Just thaw the number of cubes according to your need and use. </span><u style="font-weight: bold; line-height: 18px;">Bonus tip</u><span style="line-height: 18px;">, the frozen cube can be added to the beaten yogurt to make yogurt chutney or <i>Mint Raitha! </i>(dip)</span><i style="line-height: 18px;"> Ta-Da! </i><span style="line-height: 18px;">See, how this tip can come in handy for you and you wouldn't need to make fresh Green Chutney every time.</span></span></span></div>
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<span style="color: #141823; font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;"><i>So let's Unleash some Chutney making today, shall we? :D </i></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2M88y9ZYCl4jhjqyawQRDTPQJEr8UZwsgnKEA-F6pMg_5RNBgLnPQa0Xe8DUWsUYkssJVZpc52oExBh57tOWgRNpjwsddBjXzXAY5kLs5jgcxapFJ9CK7cwOw7n3pSVTaBMGv_6pWVgR/s1600/FullSizeRender+%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2M88y9ZYCl4jhjqyawQRDTPQJEr8UZwsgnKEA-F6pMg_5RNBgLnPQa0Xe8DUWsUYkssJVZpc52oExBh57tOWgRNpjwsddBjXzXAY5kLs5jgcxapFJ9CK7cwOw7n3pSVTaBMGv_6pWVgR/s400/FullSizeRender+%25286%2529.jpg" width="333" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Sweet & Sour Tamarind Chutney</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Dried Tamarind: 500 gm </span></div>
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<span style="font-family: Verdana, sans-serif;">White Sugar: 2 cups</span></div>
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<span style="font-family: Verdana, sans-serif;">Jaggery: 2 cups <i>(3,4 large pieces broken down into tiny pieces) </i></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Red Chili Powder: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Red Chili Flakes: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Dry Ginger Powder: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cumin Seeds: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Coriander Seeds: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cinnamon stick: 1</span></div>
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<span style="font-family: Verdana, sans-serif;">Black Pepper Corns: 5,6</span></div>
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<span style="font-family: Verdana, sans-serif;">Green Cardamom: 4</span></div>
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<span style="font-family: Verdana, sans-serif;">White Vinegar: 2 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Water: 6 cups</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">In a medium sized heavy bottom pot <i>(avoid using aluminum or silver)</i> add the tamarind along with 2 cups of water and bring it to a boil.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Turn the flame off and let it cool down a bit so that its easier for you to handle it.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once it cools down, extract the pulp of the soaking tamarind with the help of your hand and discard the seeds.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now put the extracted pulp along with sugars into a blender jug and blend till its smooth and everything is well blended.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour the blended mixture into the same heavy bottom pot and add the remaining water along with the chili powder, chili flakes and the dry ginger powder to it. Turn the flame on and start cooking it over a medium flame.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In another pan, over low flame, dry roast the seeds, cinnamon stick, pepper corns and the cardamom till the aroma releases. Turn off the flame and let the spices cool down a bit. Grind them into a fine powder and add this spice mix to the cooking tamarind mixture.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Keep cooking while stirring every now and till the mixture starts to thicken up a bit and reduces down to 3/4th of its original quantity. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Once it thickens a little and you can see it turning shiny, turn off the flame. Do not be compelled to thicken it more since it will thicken up a fair bit after cooling down completely and upon chilling.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the vinegar to the chutney and let it cool down completely before filling it into the clean and dry air-tight container/jar. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Refrigerate and always use a clean and dry spoon to take out the desired amount of chutney. Enjoy with your favorite snacks.</span></li>
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<span style="font-family: Verdana, sans-serif;"><i><b>Yields: 6 cups approx</b></i> </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Green Chutney</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Mint Leaves: 2 cups</span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Cilantro/Coriander: 1 bunch (roughly chopped)</span></div>
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<span style="font-family: Verdana, sans-serif;">Green Chilies: 1,2</span></div>
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<span style="font-family: Verdana, sans-serif;">Cumin Seeds: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Water: 1/4 cup</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Put all the ingredients into a blender jug and blend well till it turns into a smooth paste. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Take out into an air-tight container/jar. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Refrigerate and serve according to need by taking out with a clean and dry spoon. Enjoy with your favorite snacks.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Can be frozen by following the instructions mentioned above in the description. </span></li>
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<span style="font-family: Verdana, sans-serif;"><b><i>Yields: 1 1/2- 2 cups</i></b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>*Bonus<i> </i>Recipe*</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Yogurt Chutney/Mint Raitha</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Green Chutney: 1/4 cup <i>(2 thawed cubes if using frozen)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Plain Unsweetened Natural Yogurt: 1 cup <i>(beaten and preferably thick)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Water: 4,5 tbsp. <i>(if required)</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Mix everything together well. Add a little water if the chutney seems too thick.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Chill well before serving. Enjoy with your favorite snacks, rice or and vegetable or meat meal.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Can stay good for a day in a refrigerator.</span></li>
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<span style="font-family: Verdana, sans-serif;"><b><i>Yields: 1 1/2 cup approx.</i></b></span><br />
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<span style="font-family: Verdana; font-size: small;"><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18.2px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.06px;">That's all folks! :) The spice level can always be adjusted according to your taste buds. I hope you enjoy making and eating them. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span></span><br />
<span style="font-family: Verdana; font-size: small;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.06px;">Thank you and please this <em>Ramadan</em> do remember everyone esp. The <em>Ummah-e-Muslimeen</em> <em>(Muslim Nation)</em> in your Du'as/prayers including me :)</span></span></div>
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<span style="font-family: Verdana; font-size: small; text-align: center;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.06px;"><em>Jazak'Allah Khair</em>! <em>(May Allah reward you)</em></span></span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com4tag:blogger.com,1999:blog-4941291928599548399.post-62931854478948186862015-06-23T15:24:00.001+05:002015-09-05T22:55:16.479+05:00Chicken & Cheese Stuffed Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeraS5Eud_dtXj8-PXDO3nHnVA8qMGZJ55uVpdrvSwAFmG4liEv8YJbCXdZORSVUGdyfkNsmoHEux2IPzIHPM7lU_2UHv7I5lqKHdH3l940u1dVLcdKy5tV2oqDBOwk5-W7ySMEMLFbcRk/s1600/IMG_3879.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeraS5Eud_dtXj8-PXDO3nHnVA8qMGZJ55uVpdrvSwAFmG4liEv8YJbCXdZORSVUGdyfkNsmoHEux2IPzIHPM7lU_2UHv7I5lqKHdH3l940u1dVLcdKy5tV2oqDBOwk5-W7ySMEMLFbcRk/s640/IMG_3879.PNG" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><i>Ramadan Kareem! </i>to all the Muslims around the globe and Cook Unleashed's followers along with those who aren't Muslims and do not observe this month. Islam is the religion of peace and harmony and <i>Ramadan</i> (the Muslim month of fasting) came upon us as a message of patience, tolerance and universal brotherhood so greetings of this scared month to all :) </span><span style="background-color: white; color: #141823; line-height: 19.3199996948242px;"><span style="font-family: Verdana, sans-serif;">May Allah accept our <i>Ibadah</i> (prayers), forgive our sins and transgressions and bestow His special blessings upon all of us. May Allah show and keep us all on the right path. Ameen Sum Ameen. Kindly remember everyone in your <i>du'as </i>(prayers) esp. all the Muslims who are suffering in different parts of the world. <i>Jazak'Allah Khair!</i> (May Allah reward you)</span></span></div>
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<span style="font-family: Verdana, sans-serif;">It was the 4th day of fasting here in this region while I was jotting down these line and my oh my, apart of all the excruciatingly hot days, its going well, <i>Alhumdulilah</i> (thanks to Allah) and The Greatest of all has been so kind to send down the shower and the day is milder and cooler today, All praises to Him. The thirst does bother you in the day but its nothing that unbearable besides, the purpose of this month is not only to train your body physically but to spiritually as well and that's the real essence of this month. After going without any food or liquid intake, for the sake of Allah, for as long as 21 hours in some places, the breaking of the fast time would arrive at sunset and we break our fast by eating and drinking from the amazing blessing Allah has bestowed upon us in the form of food! We are advised to share not only with our neighbors but esp. with the ones who cannot afford to have on their own thus, the message this month of peace gives is of harmony and sharing and caring. So those of you who didn't know what this month is about, I tried to explain it a little :)</span></div>
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<span style="font-family: Verdana, sans-serif;">Since <i>Iftaar </i>(breaking of the fast meal) is a kind of a celebration time for the Muslims therefore delicious and rich food mostly prepared in every household. The most common<i> Iftaar</i> snacks prepared in the South Asian countries specially Pakistan is fried and spicy hence, continuing that tradition, I have so far prepared the similar dishes like <i><a href="http://cook-unleashed.blogspot.com/2015/06/pakoray-fried-snack.html" target="_blank">Pakoray</a>,<a href="https://www.facebook.com/736115376506199/photos/pb.736115376506199.-2207520000.1435171187./785738834877186/?type=1&theater" target="_blank"> Aloo Pakoray</a>, <a href="http://cook-unleashed.blogspot.com/2015/06/dahi-bharay-chaat.htmlVV" target="_blank">Dahi Bharay Chaat</a>, <a href="http://cook-unleashed.blogspot.com/2015/06/kalay-chanay-kee-chaat-black-gram-chaat.html" target="_blank">Kalay Chanay kee Chaat</a></i> and few others but we try to stay away from the fried food therefore, I baked my Mom's favorite Chicken & Cheese Stuffed Bread as well. The recipe of the scrumptious dishes I have mentioned above are already on my blog and today, I'll be sharing the stuffed bread :)</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlF57ecmH4FAUXBv36F3r3YH3hhPn9QBn4vSS9AMDraqSiOMgr_Me3x5XeasKctCPGUx0n_-niSUdscctwuOuVP8bRqyIwR768IDfjtz5k8n9aFTQUz_oJ-J3ttptjh7SEU7sJu7ikOKq/s1600/IMG_3891+%25281%2529.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlF57ecmH4FAUXBv36F3r3YH3hhPn9QBn4vSS9AMDraqSiOMgr_Me3x5XeasKctCPGUx0n_-niSUdscctwuOuVP8bRqyIwR768IDfjtz5k8n9aFTQUz_oJ-J3ttptjh7SEU7sJu7ikOKq/s320/IMG_3891+%25281%2529.PNG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Italian Stromboli inspired bread</i></td></tr>
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<span style="font-family: Verdana, sans-serif;">The type of stuffed bread I make is basically inspired by the Italian Stromboli in which meat and cheese is stuffed in a turnover and then baked. My very first attempt at making it was quite similar to the Stromboli that I made in the Ramadan of 2013 and since then, it has become a regular part of our <i>Iftaar</i> menu, This bread is a complete meal in itself yet so light that you can have it at even <i>Sahoor</i> time (pre-dawn meal before fasting) My recipe is quite simple plus, I use whole-wheat flour to make it therefore its light on the stomach as well. I always make extra loaves so that we share them with our neighbors as well along with the other people of Allah :) I'm sure after trying out this recipe you'd like to do the same but I would love to know that what do you like to make for <i>Iftaar</i> and love sharing with your family, friends and the other fellow Muslims and believers :)</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Shall we begin some baking for Iftaar with the religious fervor Unleashed today? Here we go! :D</i> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0oWB0C840MJWMECYYLRBd7FMOIiuoR30K4rVdGfHiWMyO_RBhJt0ovY1NYwQg0ld9LpsKTDnqefSTVWpzZxoaIiMp7AbOlqC-xlA-nzcB2L6Zl-9_09dR0hM1tHBM3p2KhBKMpFGCeEN/s1600/IMG_3888.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0oWB0C840MJWMECYYLRBd7FMOIiuoR30K4rVdGfHiWMyO_RBhJt0ovY1NYwQg0ld9LpsKTDnqefSTVWpzZxoaIiMp7AbOlqC-xlA-nzcB2L6Zl-9_09dR0hM1tHBM3p2KhBKMpFGCeEN/s400/IMG_3888.PNG" width="300" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Chicken Stuffed Bread</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Whole-Wheat Flour: 2 1/2 + 1/2 cups <i>(you can use all-purpose flour instead)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Yeast: 1/2 tbsp. <i>(use according to the package instructions)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Sugar: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Olive Oil: 2 Tbsp + 1 tbsp. </span></div>
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<span style="font-family: Verdana, sans-serif;">Water: for kneading</span></div>
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<span style="font-family: Verdana, sans-serif;">Sesame Seeds: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Nigella Seeds: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>For the stuffing</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Chicken: 1 cup <i>(boiled and shredded)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Onion: 1 small sized <i>(finely chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Bell Pepper/Capsicum: 1 medium sized <i>(finely chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Cheese Slices: 2 <i>(you can use shredded Mozzarella instead)</i> </span></div>
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<span style="font-family: Verdana, sans-serif;">Tomato Ketchup: 1/2 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Chicken Stock: 1/4 cup <i>(reserved from boiling the chicken. Can use milk or plain water instead)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Black Pepper Powder: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Oregano: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Dried Basil: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Rosemary: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Butter: 1 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></div>
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<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">follow the instructions on the package to activate the yeast if you are not using the instant yeast but the dry active one <i>(I used dry active)</i></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">Mix all the dry ingredients in a large mixing bowl <i>(reserve the extra 1/2 cup of flour for dusting)</i> </span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">Keep mixing with the help of an electric mixer and slowly add the liquids. Mix till it turns in to a dough. </span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">Remove the paddle and replace it with the hook attachment and knead the dough until it becomes elastic. </span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">If using hands then make a well in the middle of the mixed dry ingredients for the dough and slowly add the liquids in it. Mix with the help of a wooden spoon until a smooth dough is formed. Knead well with the help of your hands on a floured surface for a few mins. Add extra dry flour to prevent sticking.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">Form the prepared dough into a ball and place it in to a greased bowl <i>(use the remaining 1 tbsp. of oil)</i> Cover with a damp tea-towel and place the bowl at some warm place to let it rise <i>(can take up to 2 hours depending on the region/temperature)</i></span></span></span></li>
<li><span style="background-color: white;"><span style="color: #222222;"><span style="font-family: Verdana, sans-serif;">For the filling, heat 1 tbsp. of butter in a cooking pan and add one chopped onion till little soft and translucent.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Now add the chopped bell pepper. Sauté for a few seconds and add a tbsp. of flour to it. Mix well</span><span style="background-color: white; color: #222222; font-size: 12.8000001907349px;">.</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: Verdana, sans-serif;">Add 1 cup of the boiled and shredded chicken with 1/4 cup of its stock (or milk/water) and cook for a minute or two.</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: Verdana, sans-serif;">Season with salt, black pepper, oregano, dried basil, rosemary and give a good mix.</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: Verdana, sans-serif;">At this stage, the stuffing should be a bit sticky but not wet.</span></span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: Verdana, sans-serif;">Turn off the heat and let it cool for a while</span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Take out the prepared dough, which have been fairly risen by now, on a floured surface, after punching out the air from it.</span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Roll it out in an oval shape to approx 12 inches long, 10 inches width and 1/2 inch in thickness.</span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Spread the ketchup in the middle of the rolled out dough by leaving approx 1 inch on the top and bottom and 3 inches of the dough plain on each side. <i>(shown in the photo below)</i></span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Put the topping over the ketchup and the cheese slices cut into half on top of the it.</span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Now cut slanted strips of 1/2 inch thickness of the left out plain dough starting from the edges of the topping till the end of the dough <i>(shown in the photo below)</i></span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Fold the top end of the dough over the topping and start overlapping the cut strips so that all the topping is covered but you can still see it through the folded strips.</span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Tuck in the bottom of the left out plain dough before the final overlapping.</span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Transfer the bread on to a greased baking tray and cover it with the damp tea-towel for 10-15 minutes to proof it again.</span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">After the 2nd and final proof, brush the prepared bread dough with a beaten egg and sprinkle the sesame seeds and/or nigella seeds on it.</span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Bake it in a preheated oven at 200 C/390 F/Gas Mark 6 for 20-25 mins or until the top of the bread turns golden and sounds hollow upon tapping.</span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Serve warm as a whole or cut in to slices. Enjoy.</span></span></li>
</ol>
<span style="color: #222222; font-family: Verdana, sans-serif;"><b><i>Makes 1 loaf and serves 6 approx.</i></b></span></div>
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<span style="color: #222222; font-family: Verdana, sans-serif;"><u>Note</u>:</span></div>
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<span style="color: #222222; font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="color: #222222; font-family: Verdana, sans-serif;">If you wish to make the bread like an Italian Stromboli, a</span><span style="background-color: white; color: #222222;"><span style="font-family: Verdana, sans-serif;">fter the dough is ready, knead it well and roll it out on a flat surface, preferably into a square shape. Now place the toppings as instructed above. Join both the edges of the rolled dough together and seal it well. Now flip the prepared stuffed dough over and transfer on to the greased baking tray. </span></span><span style="background-color: white;"><span style="color: #222222; font-family: Verdana, sans-serif;">Make some slanted slits on it with the help of a knife and follow the instructions above to bake it. </span></span></div>
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<span style="font-size: small;"><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18.2px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.06px;">That's all bakers! :) The spice level and the baking time can always be adjusted according to your taste buds and type of ovens. I hope you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span></span><br />
<span style="font-size: small;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.06px;">Thank you and please this <em>Ramadan</em> do remember everyone esp. The <em>Ummah-e-Muslimeen</em> <em>(Muslim Nation)</em> in your Du'as/prayers including me :)</span></span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com11tag:blogger.com,1999:blog-4941291928599548399.post-71458362278563211342015-06-17T00:16:00.000+05:002015-09-05T22:55:47.192+05:00Bread Kebabs<div dir="ltr" style="text-align: left;" trbidi="on">
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<i style="font-family: Verdana, sans-serif; text-align: left;">Bread Kebabs?!</i><span style="font-family: Verdana, sans-serif; text-align: left;"> Yes, Kebabs made with bread that you can never tell are made with anything else and not meat! The vegetarians would definitely find them a unique and different recipe as well. </span></div>
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<span style="font-family: Verdana, sans-serif;">How I came to know about this recipe? Well, I was visiting me youngest <i>Khala</i> (maternal aunt) living in another city and one day at teatime, along with other scrumptious munchies, she made these Kebabs too. While she was preparing to make these Kebabs in her kitchen, I stood there watching her while chatting and got astounded and intrigued at the same time that how they'd taste like. She did all the preps within a few minutes and started shaping and frying them in front of my very own eyes and I was like, wow! They look like a real thing and by the real thing I mean Kebabs made with meat <i>(no offence meant to the non-meat eaters/vegetarians as we have one non-meat eater at our household too; my youngest sister) </i>So, my <i>Khala</i> served these sizzling, spicy and hot Kebabs with Tomato Ketchup and just by taking one bite of an appetizing looking Kebab, I uttered <i>"WOW"</i> involuntarily! </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBSw7uKcpQstYarzJ7NGcaGKcdSqLYiXOtwG6ZvsP0HZzZjaWRGMbwEwNVxj5INbJDzH39uDmbybIMFVeeZ365YS3MTPzvGDe2g3A5F5mzLD5K_H7nBKYpq78QMXqmE3jr6uT6fhwAeCS/s1600/IMG_3492.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBSw7uKcpQstYarzJ7NGcaGKcdSqLYiXOtwG6ZvsP0HZzZjaWRGMbwEwNVxj5INbJDzH39uDmbybIMFVeeZ365YS3MTPzvGDe2g3A5F5mzLD5K_H7nBKYpq78QMXqmE3jr6uT6fhwAeCS/s400/IMG_3492.PNG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>These Kebabs are easy and quick to prepare with the ingredients already at hand.</i><br />
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<span style="font-family: Verdana, sans-serif;">After coming back home, I prepared Bread Kebabs for my family on the same day and they all approved of them, esp. my dad who is a fussy eater; a Kebab fan and a connoisseur! Besides, the non-meat eater really enjoyed eating them so what more did I need to get motivated and to make these regularly?! :D I then made these Kebabs during last Ramadan as well and again received lots of appreciation. Thanks to my <i>Khala</i> for teaching me these and here I am forwarding this recipe to you all so that you too can make Bread Kebabs at home quite easily and enjoy eating them with your friends and family. This recipe is going to serve as a savior for the last minute visit of those unannounced guests also ;D </span><br />
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<span style="font-family: Verdana, sans-serif;">Bread doesn't have to be fresh, you can use a day or two old bread as well plus, those left-over slices of bread can be happily incorporated into making these Kebabs that no one eats and those slices are normally the top and the end of the bread loaf. By the way, I do not understand that why people leave them out as I love eating those pieces, either they are of the bread, pound cake or rusks; I feel a delightful feeling upon finding those pieces esp. in the packet of rusks. I know, just innocent small happy moments for the child in me :D Getting back to the Kebabs, let me share with you that how easy-peasy it is to make them.</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Let some innovative cooking gets unleashed today!</i> :D</span><br />
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<b style="font-family: Verdana, sans-serif; font-size: x-large;">Bread Kebabs</b></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">White/Brown Bread: 8 slices <i>(ground into fine crumbs)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Onions: 1 medium sized <i>(minced)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Cabbage: 1 cup <i>(shredded)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Ginger: 1 tsp. <i>(finely chopped or use 1/2 tsp of ginger powder instead)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Garlic Cloves: 1/2 tsp <i>(finely chopped or use 1/4 tsp of garlic powder)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Green Chilies: 1,2 <i>(finely chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Cilantro/Coriander: 1/4 cup <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Mint Leaves: 1/4 cup <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Red Chili Powder: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Turmeric Powder: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Coriander Powder: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Garam Masala</i> Powder: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Dried Pomegranate Seeds Powder: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cumin Seeds: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Coriander Seeds: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Carom Seeds: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Dried Fenugreek Leaves: 1/4 tsp. <i>(optional)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Egg: 1 large <i>(or use thin slurry made by dissolving 2 tbsp. of corn flour/starch in 1/4 cup of water)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Oil: for shallow frying.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></div>
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<ol style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Put all the ingredients in to a large mixing bowl except for the egg/slurry and oil.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mix everything together and let it stand for a few minutes so that all the ingredients mixed together leaves out some moisture and it becomes easy to combine them.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once everything is well combined and turns into a dough like texture, start shaping it into Kebabs by taking little dough in to your moistened hands. (<i>The shape and size of Kebabs depends on your personal choice)</i></span></li>
<li><span style="font-family: Verdana, sans-serif;">Prepare Kebabs and lay them on to a platter. At this stage you can cover them with a cling wrap and refrigerate them for later use. They can stay well up to two days if only well covered and refrigerated. The same way prepared dough can be saved for later use in the fridge.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Heat oil into a frying pan over medium flame.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Dip Kebabs in to the beaten egg or slurry, coat well and gently put into the hot oil to fry.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fry all the Kebabs in the same way till they are golden brown.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take out on an absorbent paper. Serve hot with any sauce of your choice but they go quite well with Thai Sweet Chili sauce. Enjoy.</span></li>
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<span style="font-family: Verdana, sans-serif;"><b><i>Makes 16 approx</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnAr4Eio9XIrufcRe_mFTNGca3sqR4lP8dXucng6xSbUqQOhFcL-3MdahDW3VCV1RxgdrSXlU6q3uVaP9UdtHlQYbjMwluHAyDe5SCHTlPUKTwppI7LShALoB_CDUztPwh8V-Mu_Hyd7C/s1600/IMG_3495.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnAr4Eio9XIrufcRe_mFTNGca3sqR4lP8dXucng6xSbUqQOhFcL-3MdahDW3VCV1RxgdrSXlU6q3uVaP9UdtHlQYbjMwluHAyDe5SCHTlPUKTwppI7LShALoB_CDUztPwh8V-Mu_Hyd7C/s200/IMG_3495.PNG" width="150" /></a></div>
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<span style="font-family: Verdana; font-size: small;"><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18.2px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.06px;">That's all foodies! :) The spice level can always be adjusted according to your taste buds. I hope you enjoy making and eating them. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span></span><br />
<span style="font-family: Verdana; font-size: small;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.06px;">Thank you and please this <em>Ramadan</em> do remember everyone esp. The <em>Ummah-e-Muslimeen</em> <em>(Muslim Nation)</em> in your Du'as/prayers including me :)</span></span></div>
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<span style="font-family: Verdana; font-size: small; text-align: center;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.06px;"><em>Jazak'Allah Khair</em>! <em>(May Allah reward you)</em></span></span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com8tag:blogger.com,1999:blog-4941291928599548399.post-18518701904458870262015-06-16T00:40:00.003+05:002015-09-05T22:56:16.076+05:00Homemade Spinach & Cheese Patties (from scratch)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FudnNOPoZmyShuHj0kfr13FV5LwWyebE28VPrlzUjixOUfrGTPq4S18A-O7lMMMNreLZlxa8DQ0EcmNUyEFE_zSwynt5sBQa8aYmm5Awg294LjqBmNnuVdDeJU66dFPbkvJGthlC6rmC/s1600/IMG_3474.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FudnNOPoZmyShuHj0kfr13FV5LwWyebE28VPrlzUjixOUfrGTPq4S18A-O7lMMMNreLZlxa8DQ0EcmNUyEFE_zSwynt5sBQa8aYmm5Awg294LjqBmNnuVdDeJU66dFPbkvJGthlC6rmC/s640/IMG_3474.PNG" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Chicken Patties have always been a must on our <i>Iftaar</i> (breaking of the fast meal) table therefore, puff pastry packs were one of the main items on the <i>Ramadan</i> grocery shopping list. My Mom would always keep ready-made puff pastry in the freezer and would just fill it up with different fillings and shape them into either triangles or rectangles as they were already available in cut up squares, and freshly baked them just moments before the <i>Iftaar</i> time. The lovely aroma of the buttery, flaky pastry and the succulent savory or pleasant sweetness of the filling was enough to make us not stop on just one! My mom not only made chicken and beef mince patties but she also made, strawberry jam and dates & nuts filled patties. Another one of her filling creations was to make thick sugar syrup and then add lots of chopped nuts into it; it kind of turned into a mixed nuts jam and she filled the pastry with that and baked. You can then serve it dusted with some icing sugar. There you go, you got some different ideas plus a bonus recipe :D Those sweet and nutty patties are one of our most favorite type of sweet snacks :)</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIduEZo1NH8aU7_bqh0IfRfM-Csay8D7O0yvChDSV6LQ21bNa9BaweqT0DrTkjlhPscL8E3zZ3VQ5MJ0fCgRKcapW2N2JBHWskjjkzHcbqNWDS5AukmqhLTwjkxA7Ft4QlK5T1cGJwZMnP/s1600/IMG_3476.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIduEZo1NH8aU7_bqh0IfRfM-Csay8D7O0yvChDSV6LQ21bNa9BaweqT0DrTkjlhPscL8E3zZ3VQ5MJ0fCgRKcapW2N2JBHWskjjkzHcbqNWDS5AukmqhLTwjkxA7Ft4QlK5T1cGJwZMnP/s320/IMG_3476.PNG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Just fill up with whatever filling you desire to</i><br />
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<span style="font-family: Verdana, sans-serif;">After moving back to the home-country, we came to know that the availability of the puff pastry is not that easy as it used to be back in the K.S.A besides, the ones available at some leading stores weren't up to the mark hence, we used to buy ready-to-eat patties from the bakeries but still, they were of no match to the ones we were used to making at home and loved eating. Last year during <i>Ramadan</i>, I assigned this task to myself of making puff pastry at home by using very simple ingredients and the effort turned out to be fruitful! Yes, you heard me right, successful attempt of making homemade puff pastry from scratch! You can simply prepare it at home but the process is a tad bit time consuming yet totally worth it! The filling I used was totally vegetarian and am going to share that with you but you are free to use any filling you want to. Once you start making puff pastry at home, the filling would become secondary as you'd be free to fill your homemade puff pastry with whatever you have on hand and enjoy freshly baked, hot out of the oven patties at home and will thank me always :D</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Let's get some buttery aroma unleashed in your kitchens today!</i> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtIClZ7RaIZ1Mw_6JKbLzzSrK7aj6dQ07OB76r8tViu6WsXB59IEulG2mSCCz2FXvgdIi09rkOS3l1kAUajqknNfENLMx2F-rs4OBpCz4cPO1tAlGBlKOTLfdvi-5ijzM5iymELU7MVxD/s1600/FullSizeRender+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtIClZ7RaIZ1Mw_6JKbLzzSrK7aj6dQ07OB76r8tViu6WsXB59IEulG2mSCCz2FXvgdIi09rkOS3l1kAUajqknNfENLMx2F-rs4OBpCz4cPO1tAlGBlKOTLfdvi-5ijzM5iymELU7MVxD/s400/FullSizeRender+%25285%2529.jpg" width="312" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Homemade Spinach & Cheese Patties</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients for Puff Pastry</u>:</span></div>
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<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;"><i>(For the Dough)</i></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;">All Purpose Flour: 2 cups </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;">Unsalted Butter: 2 tbsp. </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;">Salt: 1 tsp.</span></div>
<div style="background-color: white;">
<span style="font-family: Verdana, sans-serif;"><span style="color: #222222;">Lemon Juice or White Vinegar: 2 tbsp.</span></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;">Chilled Water: 1/2 cup </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;">Corn Flour/Corn Starch: for rolling the dough. </span></div>
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<span style="font-family: arial, sans-serif; font-size: 12.8000001907349px;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>(For the Butter Filling)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Unsalted Butter: 30</span><span style="font-family: Verdana, sans-serif;">0 grams <i>(</i></span><span style="font-family: Verdana, sans-serif;"><i>at room temperature, not melted. Keep it out of the freezer an hour prior to starting the process)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">All Purpose Flour: </span><span style="font-family: Verdana, sans-serif;">2 tbsp.</span><span style="font-family: Verdana, sans-serif;"> </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;">Lemon Juice or White Vinegar: 1 tsp.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;">Salt: 1 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients for the Patties Filling</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;">Spinach: 1 cup <i>(chopped)</i></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;">Cottage Cheese: 1/2 cup <i>(crumbled)</i></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;">Onion: 1 small sized <i>(chopped)</i></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;">Oregano: 1/2 tsp.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;">Salt: 1/2 tsp.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;">Black Pepper Powder: 1/2 tsp.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;">Butter: 2 tbsp.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: Verdana, sans-serif;">Egg or Milk: for brushing the tops of the patties.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></div>
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<li><span style="color: #222222; font-family: Verdana, sans-serif;">Mix all the ingredients for the dough in a large mixing bowl. Knead for a few minutes <i>(you can use the food processor too for this step) </i>Cover the dough with a cling wrap and refrigerate till used.</span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;">Grate or mash the butter with the help of a spoon, add all the remaining ingredients for the butter filling and mix gently. Keep aside.</span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;">Roll the prepared dough into a rectangular shape and roll it out as large as possible but not too thin. Use plenty of corn flour/starch to avoid stickiness.</span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;">Now put one part of the butter filling on 2/3 part of the rolled dough, leaving the 1/3 of the surface without any fat. Fold it into 3 folds, folding the empty side first. Wrap it with a grease-proof paper or with a plastic wrap and then with a damp tea towel. Refrigerate for 20 minutes.</span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: rgba(255, 255, 255, 0);">Take out the rolled and folded dough from the refrigerator and repeat </span><span style="background-color: rgba(255, 255, 255, 0);">the process of rolling it, spreading of the butter, folding and refrigerating <i>(this step shall be done at least 3 times)</i></span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: rgba(255, 255, 255, 0);"><i><span style="font-style: normal;">The final rolling and folding of the dough will be done without using any butter. Refrigerate the prepared pastry for at least 1 hour before using. This puff pastry can stay well in the freezer up till a month.</span></i></span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: rgba(255, 255, 255, 0);"><i><span style="font-style: normal;">Prepare filling by heating butter in a cooking pot over medium flame.</span></i></span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: rgba(255, 255, 255, 0);"><i><span style="font-style: normal;">Now saute onions in the butter till soft and translucent. Add chopped spinach and cook till wilted. </span></i></span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: rgba(255, 255, 255, 0);"><i><span style="font-style: normal;">Add all the seasonings and mix well. Turn off the heat.</span></i></span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: rgba(255, 255, 255, 0);"><i><span style="font-style: normal;">Let the filling cool down a little before adding the cottage cheese. </span></i></span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;">After adding the cheese, cool down the filling completely.</span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;">Take out the puff pastry and roll it out a bit so that you are able to cut around 8 equal sized square of the pastry.</span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;">Put some stuffing in the middle of each pastry square, fold and close them to shape as desired.</span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;">Seal the edges to secure the pastry well. You can do it with the help of a fork.</span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;">Now brush some beaten egg or milk on top of each prepared patties.</span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;">Bake in to a preheated oven for 20-25 min at 180C/350F/Gas-Mark 4.</span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;">Serve hot/warm with tomato ketchup or any sauce of your choice. Enjoy.</span></li>
</ol>
<span style="color: #222222; font-family: Verdana, sans-serif;"><b><i>Makes 8</i></b></span></div>
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<span style="font-family: Verdana; font-size: small;"><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18.2px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.06px;">That's all bakers! :) The spice level and the baking time can always be adjusted according to your taste buds and type of ovens. I hope you enjoy making and eating them. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span></span><br />
<span style="font-family: Verdana; font-size: small;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.06px;">Thank you and please this <em>Ramadan</em> do remember everyone esp. The <em>Ummah-e-Muslimeen</em> <em>(Muslim Nation)</em> in your Du'as/prayers including me :)</span></span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com4tag:blogger.com,1999:blog-4941291928599548399.post-39716117003884675322015-06-14T23:55:00.003+05:002015-09-05T22:56:39.589+05:00Stuffed Rice Balls<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">I love rice and anything made with rice is my favorite! Let it be a regular comfort-food like <i>Daal Chawal</i> (Lentils curry with steamed rice) and <a href="http://cook-unleashed.blogspot.com/2015/03/punjabi-chicken-pulao.html" target="_blank"><i>Chicken Pulao</i> </a>or a bit fancy like <i>Biryani</i>. Even I love <a href="http://cook-unleashed.blogspot.com/2015/03/chinese-orange-chicken-with-egg.html" target="_blank">Oriental</a> cooking for rice being a major part of their cuisine. The desserts made with rice are my favorite as well like <i><a href="http://cook-unleashed.blogspot.com/2015/04/orange-zarda-citrusy-sweet-rice.html" target="_blank">Zarda</a>, Kheer</i> and <i>Firni (rice pudding)</i>. I can eat rice when I'm not even hungry so imagine how it is like when I am famished! Talking of rice and esp. <i><a href="http://cook-unleashed.blogspot.com/2015/03/punjabi-chicken-pulao.html" target="_blank">Pulao</a></i> got me craving for it now and just as I am typing these words, I've requested Mom to cook <a href="http://cook-unleashed.blogspot.com/2015/03/punjabi-chicken-pulao.html" target="_blank"><i>Chicken Pulao </i></a>for dinner tomorrow :D and when you're hungry after a busy and long day, a steaming hot plate of <a href="http://cook-unleashed.blogspot.com/2015/03/punjabi-chicken-pulao.html" target="_blank"><i>Chicken</i> <i>Pulao</i></a> comes in front of you with chilled <i>Raitha (yogurt dip)</i>, you forget about the rest of the world and thank Allah SWT for this wonderful blessing while eating every spoon of your succulent dinner! <i>Alhumdulilah! (Praise be to Allah)</i> </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQO0xq15sgArC7lghhqaRkRrF6QftsabWyhivq_UR_08xlk-16nkY8pC7XCqHH3aDglenepVeOerdE0yWV11wCKHI4OpXSnEObtvV6BV8yg_HIezCN7RmXF99DLJXmucOw6EsuCYVzQo0/s1600/IMG_3411.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQO0xq15sgArC7lghhqaRkRrF6QftsabWyhivq_UR_08xlk-16nkY8pC7XCqHH3aDglenepVeOerdE0yWV11wCKHI4OpXSnEObtvV6BV8yg_HIezCN7RmXF99DLJXmucOw6EsuCYVzQo0/s320/IMG_3411.PNG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Sesame seeds can be omitted in making these balls</i><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">The story of creating this recipe is very interesting. My Mom cooked plain boiled rice during </span><span style="font-family: Verdana, sans-serif;"><i>Ramadan</i></span><span style="font-family: Verdana, sans-serif;"> of 2013 and by mistake she doubled the quantity of rice that's regularly</span><span style="font-family: Verdana, sans-serif;"> cooked at ours. For that reason we were left with a lot of leftover rice that no one wanted to eat the next day. So for the love of rice, I had to try some snack made by using rice as a main ingredient. After some brainstorming and by using some ingredients at hand, I came up with Stuffed Rice Balls that my family so loved and have now become a regular</span><span style="font-family: Verdana, sans-serif;"> snack on our <i>Iftaar</i> menu (breaking of fast meal) </span><span style="font-family: Verdana, sans-serif;">So, if you have leftover boiled rice or simply making boiled rice for your meal, add a little extra amount of rice to your cooking pot to try this appetizing snack later that I'm sure will become one of your favorites too, </span><span style="font-family: Verdana, sans-serif;"><i>In Sha Allah</i></span><span style="font-family: Verdana, sans-serif;"> (God Willing)</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Let the love of rice get unleashed today! :D</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Stuffed Rice Balls</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Boiled Rice: 2 cups <i>(leftover works best)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Egg: 1</span></div>
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<span style="font-family: Verdana, sans-serif;">All Purpose Flour:2 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Corn Starch/Flour: 2 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Red Chili Powder: 1/2 tsp <i>(optional)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Garlic Powder: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Italian Herbs: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Baking Powder: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Milk: 4,5 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Sesame Seeds: for coating </span></div>
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<span style="font-family: Verdana, sans-serif;">Oil: for deep frying</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>For the stuffing</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Chicken: 1/2 cup <i>(boiled and shredded)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Potato: 1 medium sized <i>(boiled and mashed)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Onion: 1 small sized <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Bell Pepper: 1/4 cup <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Mozzarella Cheese: 1/2 cup <i>(shredded)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Black Pepper Powder: 1 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">In a large bowl, add the rice and mash them well while adding the milk. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Now add all the seasonings, baking powder and both the flour and corn starch and egg. </span></li>
<li><span style="background-color: white; color: #222222;"><span style="font-family: Verdana, sans-serif;">Mix everything together well. The consistency of the mixed ingredients should not be too sticky but doughy just like soft kneaded dough. Refrigerate it covered for some time.</span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">In another bowl, mix all the ingredients for the stuffing together and keep aside.</span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Now comes the forming and stuffing of the balls part.</span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Take some rice dough in your moistened hand, flatten it on your palm and place the stuffing in the middle, roll and close to seal just like meatballs. Roll into the sesame seeds to coat them all over the balls. </span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Prepare all the balls following the same procedure and place on a dry tray. Refrigerate again so that they are firm before frying.</span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Fry in batches till golden brown. take out on an absorbent paper.</span></span></li>
<li><span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">Serve with the sauce of your choice. Enjoy.</span></span></li>
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<span style="color: #222222; font-family: Verdana, sans-serif;"><b><i>Makes 10-12 approx</i></b></span><br />
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<span style="font-family: Verdana; font-size: small;"><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18.2px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.06px;">That's all rice fans! :) The spice level can always be adjusted according to your taste buds. I hope you enjoy making and eating them. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span></span><br />
<span style="font-family: Verdana; font-size: small;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.06px;">Thank you and please this <em>Ramadan</em> do remember everyone esp. The <em>Ummah-e-Muslimeen</em> <em>(Muslim Nation)</em> in your Du'as/prayers including me :)</span></span></div>
<span style="font-family: Verdana; font-size: small; text-align: center;"></span><br />
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com12tag:blogger.com,1999:blog-4941291928599548399.post-50514181793623540782015-06-12T23:08:00.001+05:002015-09-05T22:57:01.240+05:00Bengali Chana Chaat<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNb04iBesNXO4V12MBhqwCezPOkpSUFnhgs39aGhR5t-mysRh4kUnH0bL0F_3EauY-zKo_84ZxV79u12hgiozIcpZfrFoASPj2P0ywj4HG3Q9p9OnpjuPGBIEwqi-ni2DsTBgiB5Gck51S/s1600/IMG_3383.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNb04iBesNXO4V12MBhqwCezPOkpSUFnhgs39aGhR5t-mysRh4kUnH0bL0F_3EauY-zKo_84ZxV79u12hgiozIcpZfrFoASPj2P0ywj4HG3Q9p9OnpjuPGBIEwqi-ni2DsTBgiB5Gck51S/s640/IMG_3383.PNG" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This is another food item the memory of which takes me back to the time when we used to have this C<i>haat</i> in the K.S.A. These Bengali hawkers used to sell this type of <i>Chana Chaat</i> (Chickepeas Chaat) from their makeshift carts that upon visiting this famous market called<i> Hiraaj</i> was a must to have. In 1 SAR, in a disposable plastic bowl, the hawker would put a ladle full of <i>Chaat</i> and then topped it with some finely chopped onions, coriander/cilantro leaves, green chilies if you've asked for them and then a squeeze of lemon and there you go, the light hunger pangs would be satisfied till you have a big weekend dinner that mostly consisted of <i>Al-Baik</i> (a famous local fried chicken chain) Ah, those were the days! Later some of the hawkers tried to enhance the flavor of this delicious snack by sprinkling some puffed up rice on top and the addition of this crunchiness really made it more tasty.</span></div>
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<span style="font-family: Verdana, sans-serif;">After moving back to the country a few years back, one of the things I really missed about Jeddah, K.S.A was this Bengali <i>Chana Chaat</i>. Last year during Ramadan, I decided to recreate it by keeping in mind the flavor, texture and the look of the <i>Chaat</i> I remembered and somewhat succeeded in achieving the same results. I looked online for the recipe of it but to my surprise, didn't find anything, maybe they call it by a specific name in their language but still, my experiment was able to satisfy my craving for that <i>Bangali Chaat</i>. I'd like to share the recipe with you all who really miss eating that <i>Chaat</i> which is certainly a part of my fond childhood memories :) and those of you who hasn't ever tasted it, will definitely get an idea that how lovely this moreish snack is :) </span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Lets get some memories unleashed today! :D</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Bengali Chana Chaat</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">Boiled chickpeas: 2 cups</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Tomato: 1 medium sized <i>(chopped)</i></span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Onion: 2 medium sized <i>(chopped)</i></span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Oil: 1 tbsp.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Salt: 1 tsp.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white;"><span style="color: #222222;">Red Chili Powder: 1/2 tsp.</span></span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Coriander Powder: 1/4 tsp.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Cumin Seeds: 1 tsp.</span><br style="background-color: white; color: #222222;" /><span style="background-color: white;"><span style="color: #222222;">Turmeric powder: 1 tsp <i>(this will give it that good vibrant color and a lovely taste)</i></span></span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><i>Chaat Masala</i>: 1/2 tsp <i>(optional)</i></span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;">Water:250 </span></span><span style="color: #222222; font-family: Verdana, sans-serif;">ml</span></div>
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<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;">Coriander/Cilantro leaves: 1/4 cup <i>(chopped)</i></span></div>
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<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif;">Mint leaves: 1/4 cup <i>(chopped) (optional)</i></span></div>
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<span style="background-color: white;"><span style="color: #222222; font-family: Verdana, sans-serif;">Green Chilies: 1,2 <i>(chopped)</i></span></span></div>
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<span style="font-family: Verdana, sans-serif;">Lemon: for garnishing <i>(Cut into halves or wedges)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Rice Puffs and some extra chopped onions: for serving.<br style="background-color: white;" /><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><u>Method</u>:</span></span></div>
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<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #222222;">In a pressure cooker <i>(or a regular pot) </i>heat the oil and crackle the cumin seeds in it.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">Add half of the chopped onions and saute for 30 secs.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">Add water <i>(add extra if cooking in a regular pot)</i> and all the spices except for the C<i>haat Masala (if using)</i></span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">Close the cooker's lid and wait for it to whistle for 5 mins <i>(or tightly cover a regular pot with its lid and cook for 15 mins on low heat)</i></span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">Uncover the cooker, you should have soft onions mixture by now. Mash it well with the help of the spoon until it turns in to a smooth paste like consistency. <i>(cook longer in the regular pot to get the desired consistency)</i></span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">Add boiled chickpeas to onion mixture and mix well. </span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">Switch off the flame and let the <i>Chaat</i> cool down a bit before giving the final touches to it. </span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">After it's cooled down, add the remaining ingredients but save some greens for the garnishing. </span></span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #222222;">Take out into the serving dish, garnish and serve warm or at room temperature along with the rice puffs, chopped onions and lemon halves/wedges. </span></span><span style="background-color: white; color: #222222;">Enjoy!</span></span></li>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><b><i>Serves 4-6</i></b></span></span><br />
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<span style="font-family: Verdana; font-size: small;"><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18.2px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.06px;">That's all people! :) The spice level can always be adjusted according to your taste buds. I hope you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span></span><br />
<span style="font-family: Verdana; font-size: small;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.06px;">Thank you and please this <em>Ramadan</em> do remember everyone esp. The <em>Ummah-e-Muslimeen</em> <em>(Muslim Nation)</em> in your Du'as/prayers including me :)</span></span></div>
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<span style="font-family: Verdana; font-size: small; text-align: center;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.06px;"><em>Jazak'Allah Khair</em>! <em>(May Allah reward you)</em></span></span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com2tag:blogger.com,1999:blog-4941291928599548399.post-61038634092407141492015-06-10T00:03:00.003+05:002015-09-05T22:57:32.143+05:00Gujjia- Fried Sweet Crescents<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Another unique fried food which is best as an <i>Iftaar (breaking of the fast meal) </i>special and the beautiful thing about it is that its sweet! Now, for a person like me who has a massive sweet-tooth, something sweet has to be present on the <i>Iftaar</i> spread at mine hence, these sweet stuffed pastries are a great choice that I do make at least twice during the month of<i> Ramadan (Muslim's month of fasting)</i> besides, its favorite of one of my sisters too :)</span></div>
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<span style="font-family: Verdana, sans-serif;">I didn't know that this flaky pastry stuffed with roasted semolina and nuts is called <i>Gujjia</i> until recently. We've always called this delectable treat <i>'Meethay Samosay'</i> (sweet triangular fried pastry) and still prefer calling it that. The memory of eating them first goes back to the time when I was a little girl (not so long ago :P) There was one of Dad's friends whose wife came from Pakistan and my mom and she became friends too esp. for the reason that they belong from the same town. She used to visit us often and one day during our Summer vacation, she came to visit us during the day and brought some homemade <i>Gujjias</i> (at that time introduced to us as <i>Meethay Samosay</i>) She called them <i>Ladoo</i> and I don't know why :D out of curiosity, I nibbled on one and to my pleasant surprise, liked the taste and crispy, flaky texture of the pastry along with the deliciously sweet stuffing! </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIK14mpkzwrR8q_fyh12N4pEXVwZBO3brZOSpQ2cJmTHrx3m8vaUwkvgk8Huqn1RmFw1KKraYiBUSuyw7OmS-ZpedB-quaHY0-hvbEHSPGPpO9ppB8BHmMGfd3hf51NwI8ykasZxSuGEMT/s1600/IMG_3293.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIK14mpkzwrR8q_fyh12N4pEXVwZBO3brZOSpQ2cJmTHrx3m8vaUwkvgk8Huqn1RmFw1KKraYiBUSuyw7OmS-ZpedB-quaHY0-hvbEHSPGPpO9ppB8BHmMGfd3hf51NwI8ykasZxSuGEMT/s320/IMG_3293.PNG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Ready to be fried and the other half can be frozen</i></td></tr>
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<span style="font-family: Verdana, sans-serif;">My Mom never made them but upon our visit to my Mom's hometown next time, while being out in the local <i>Bazaar</i> (market) with one of my <i>Khalas</i> (maternal aunts) I saw a <i>Halwai </i>(confectioner) frying these tasty <i>Gujjias</i> and later displayed some freshly taken out of the oil <i>Gujjia</i> over a large sieve like platter. I instantly asked my <i>Khala</i> to buy me some and I got to taste it again after a few years. But to my surprise this time, those were stuffed with <i><a href="http://cook-unleashed.blogspot.com/2015/03/gajjer-ka-halwa.html" target="_blank">Gajjer ka Halwa</a></i> instead of <i>Sooji</i> (semolina) but I still liked them. For some strange reason I never found out that what they are called exactly and kept on calling them <i>Meethay Samosay or </i>Crescents because of their shape. </span></div>
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<span style="font-family: Verdana, sans-serif;">The memory of the ones I got to taste for the first time hovered over my mind once in a while and the craving for this exquisite snack persuaded me to try making it on my own. After looking at different recipes online, I found out that the pastry is similar to how I make <i>Papri</i> (fried crispy dough) thus, the quest got easier for me and I rolled up my sleeves and got ready to try my hand on making these utterly delish sweet treats. The stuffing I prepared by simply following my memory of it to be like when I had <i>Gujjia</i> for the first time. Another best thing about this snack is that you can make them days ahead and fry them later. The fried ones can even stay good up to 2,3 days in an airtight box. </span><span style="font-family: Verdana, sans-serif;">Some people immerse them in to warm sugar syrup after preparing but I've neither eaten nor have tried making them that way. </span></div>
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<span style="font-family: Verdana, sans-serif;">So shall we see how these lovelies are made? <i>Lets get some sweet cravings Unleashed today! :D</i> </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Gujjia</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients for the dough</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Flour: 2 cup</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Ghee</i> <i>(clarified butter)</i>: 1/4 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Semolina: 2 tbsp. <i>(soaked in 4 tbsp. of water and then sieved)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Cumin Seeds:1/4 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Water: as required for kneading the dough</span></div>
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<span style="font-family: Verdana, sans-serif;">Oil: For deep frying</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients for the stuffing</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Semolina: 1/2 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Desiccated Coconut: 1/4 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Mixed nuts <i>(any of your choice)</i>: 1/4 cup <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Sultanas: 2 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Fennel Seeds: 1 tsp. </span></div>
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<span style="font-family: Verdana, sans-serif;">Sugar: 1/2 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Powered Milk: 2 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Water: 5,6 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Put the flour along with the soaked and sieved semolina and <i>ghee</i>. Rub with your finger until the mixture resemble breadcrumbs like texture.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add enough water to knead it into a stiff dough. Cover with a damp tea-towel and put aside.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In a pan, dry roast all the dry ingredients over low flame except for the powdered milk and sugar. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Once the aroma is released and the color of the ingredients slightly changes, add sugar and the milk powder.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mix everything together and add the water. The mixture will be partially sticking together yet would be dry still. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Turn off the flame and put the prepared stuffing aside to let it cool down completely.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Prepare small dough balls by taking some of the kneaded dough and rolling it in between the palms of your hands. Grease your hands a bit with some oil if needed. Cover the prepared balls with a damp tea-towel to prevent drying. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Flatten one dough ball over your working surface and roll it out around 4 inches in diameter and 1/2 inch thickness. Prepare all the dough ball rounds in the same manner and again cover with the damp tea-towel</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place a generous amount of the stuffing in one half of the rolled out dough ball with a help of a spoon.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now fold the other half over the top of the filling and press the edges together so its sealed. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Pinch and twist the edges to obtain the design you see on the <i>Gujjias</i>.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Prepare all the <i>Gujjias</i> in the same way. At this point they can be frozen by laying them over a freezer-safe tray without overlapping them. Once frozen, put into a freezer-safe bag and freeze for the later use.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Heat oil in a large frying pot or wok over medium heat.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once the oil is hot enough to start frying the <i>Gujjias</i>, lower the heat down a bit and carefully put 3,4 <i>Gujjias</i> into the hot oil. </span></li>
<li><span style="font-family: Verdana, sans-serif;">After a minute or two, change sides of the <i>Gujjias</i> with a help of a slotted spoon. Fry till they're golden brown and take out into a sieve or on an absorbent paper. Fry all the <i>Gujjias</i> into batches.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve warm and enjoy.</span></li>
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<span style="font-family: Verdana, sans-serif;"><b><i>Makes 10-12</i></b></span><br />
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<span style="font-family: Verdana; font-size: small;"><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18.2px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.06px;">That's all Cooks! :) The sweetness level can always be adjusted according to your taste buds. I hope you enjoy making and eating them. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span></span><br />
<span style="font-family: Verdana; font-size: small;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.06px;">Thank you and please this <em>Ramadan</em> do remember everyone esp. The <em>Ummah-e-Muslimeen</em> <em>(Muslim Nation)</em> in your Du'as/prayers including me :)</span></span></div>
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<span style="font-family: Verdana; font-size: small; text-align: center;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.06px;"><em>Jazak'Allah Khair</em>! <em>(May Allah reward you)</em></span></span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com0tag:blogger.com,1999:blog-4941291928599548399.post-5961603621381315102015-06-09T00:28:00.002+05:002015-09-05T22:58:36.431+05:00Kalay Chanay kee Chaat- Bengal Gram Chaat.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggnQocBG3c81jjkg6BCM0uJq9_y43Zoy7oYG-gCdqSxSde2g-g16wHasbHV0Zl7TLgOvo7BiNVm9g3rtVs_BgAeEq5tkHSoRYRm194NdKr_0bbZAFHR75oOGyj3lJ6Re5DO6W70o4-klC/s1600/FullSizeRender+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggnQocBG3c81jjkg6BCM0uJq9_y43Zoy7oYG-gCdqSxSde2g-g16wHasbHV0Zl7TLgOvo7BiNVm9g3rtVs_BgAeEq5tkHSoRYRm194NdKr_0bbZAFHR75oOGyj3lJ6Re5DO6W70o4-klC/s640/FullSizeRender+%25283%2529.jpg" width="496" /></a></div>
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<span style="font-family: Verdana, sans-serif;">There are a variety of <i>Chaats </i>that are prepared especially during the month of <i>Ramadan</i> and <i>Kalay Chanay kee Chaat</i> is one of them. Legumes are a great source of protein and provides with the energy which is specifically required after fasting for as long as 20 hours in some places! Besides, <i>Chaats</i> are lighter on the stomach and better and healthy than the fried food that's consumed in this one month more than we do all year round.</span></div>
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<span style="font-family: Verdana, sans-serif;">This is one kind of <i>Chaat</i> which is my favorite after<a href="http://cook-unleashed.blogspot.com/2015/06/dahi-bharay-chaat.html" target="_blank"> <i>Dahi Bharay</i></a> and my Mom makes it best. I can happily gobble down a big bowl of this scrumptious and mouth-watering snack anytime of the year. In fact I love <i>Kalay Chanay</i>; even when my mom makes Black Gram curry, I always ask her to take out some <i>Channay</i> for me after she finishes doing the <i>Bhoonai (cooking on medium heat so that the moisture evaporates and the oil separates from the food cooking) </i>and before adding water to make gravy. I then top it with thick curd and Chili-Garlic Sauce and enjoy life like one happy individual :D <i>Kalay Chanay</i> and Rice is my youngest sister's favorite meal and upon knowing that I'm doing a recipe post on this <i>Chaat</i>, my mom has announced that tomorrow she's cooking its curry and rice for dinner <i>(so at the same time the conundrum "what to cook for dinner tomorrow?" is solved for the day :P) </i>and my youngest sister is grinning :D</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzLexNnuyCqtbjWavqVAoHHwW5dd-y06ps0AQaPWPvNzOu_jqFIpNKqw-sk2hVyON6HLbS9oiAP-l8x-smYKl6ZqCWV2H0D7RSvgxThD9WVakdmt38TA_4oiCrTntT2mmKl-S90NhqRC4/s1600/IMG_3250.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzLexNnuyCqtbjWavqVAoHHwW5dd-y06ps0AQaPWPvNzOu_jqFIpNKqw-sk2hVyON6HLbS9oiAP-l8x-smYKl6ZqCWV2H0D7RSvgxThD9WVakdmt38TA_4oiCrTntT2mmKl-S90NhqRC4/s400/IMG_3250.PNG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Addition of the crunchy veggies enhance the flavors</i></td></tr>
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<span style="font-family: Verdana, sans-serif;">Making of this spicy, tangy and savory snack is extremely easy and somewhat quick if you own a pressure-cooker. Even if you don't, you can easily boil the pre-soaked Black Grams in a regular pot and prepare it by adding the ingredients required in making it. A friend of mine followed my instructions and easily prepared the <i>Chanas</i> in her cooking pot and she was good to go :) but to shorten the cooking time, I suggested her to add a pinch of Bicarb of Soda and the addition really helped in cooking the Grams faster. There are various ways of preparing it but the way I will share with you is how my Mom makes this <i>Chaat </i>and it always turns out lovely.</span><br />
<i><span style="font-family: Verdana, sans-serif;">Here, the love of Chaat gets unleashed again! :D</span></i><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Kalay Chanay kee Chaat</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Black Gram <i>(Kalay Chanay)</i>: 2 cups <i>(soaked in lukewarm water for at least 2 hours)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Red Chili Powder: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Red Chili Flakes: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Turmeric Powder: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Coriander Powder: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Chaat Masala</i>: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cumin Seeds: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Carom Seeds: 1/2 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Nigella Seeds: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Mustard Seeds: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Sugar: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ginger&Garlic Paste: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Tamarind Pulp: 1/4 cup <i>(a few tamarind pods soaked in warm water for a few minutes and then squeezed to obtain thick pulp. Discard the seeds)</i> </span></div>
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<span style="font-family: Verdana, sans-serif;">Onions: 2 medium sized</span></div>
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<span style="font-family: Verdana, sans-serif;">Tomatoes: 2 medium sized </span></div>
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<span style="font-family: Verdana, sans-serif;">Green Chilies: 2 <i>(chopped)</i> <i>(optional)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Cucumber: 1 large sized <i>(diced)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Cabbage: 1/2 cup <i>(shredded)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Cilantro/Coriander Leaves: 1/4 cup <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Mint Leaves: 1/4 cup <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Oil: 2 tbsp.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method:</u></span></div>
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<li><span style="font-family: Verdana, sans-serif;">Put the soaked and drained <i>Chanay</i> into a pressure cooker <i>(or to a regular pot and add 1/4 tsp. of bicarb of soda)</i> along with the salt, chili powder, turmeric powder, coriander powder and the ginger&garlic paste. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Blend one onion and one tomato into a bender jug or with the help of a hand-held blender by adding little water.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Put this paste to the cooker with the <i>Chanay</i> and spices in along with enough water that its about 2 inches above the grams. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Pressure cook them for 20-25 minutes or till they are cooked. Check by pressing one <i>Chana</i> in between your two finger. If not, then pressure cook for a few minutes more and add more water if needed. <i>(The cooking time may take longer than 45 minutes in a regular pot)</i> </span></li>
<li><span style="font-family: Verdana, sans-serif;">The cooked <i>Chanas</i> should be saucy if not then let the moisture evaporate before proceeding to the next steps.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In another pan, heat two tbsp. of oil and crackle all the seeds in it.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add this tempering to the cooked <i>Chanas</i> along with the tamarind pulp, sugar, chili flakes and <i>Chaat Masala</i> and mix well.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cut the other onion and the tomato into small cubes and add them to the <i>Chanas</i> with the cucumber cubes, shredded cabbage and half of the leaves and the chilies. Mix well.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take out into a serving bowl, garnish with the other half of the cilantro/coriander, mint leaves and green chilies.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve warm or cold with some thick yogurt and any sauce or <a href="http://cook-unleashed.blogspot.com/2015/06/chutneys-for-ramadan-sweet-sour.htmlhttp://cook-unleashed.blogspot.com/2015/06/chutneys-for-ramadan-sweet-sour.html">chutney</a> of your choice. Enjoy</span></li>
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<span style="font-family: Verdana, sans-serif;"><b><i>Serves 4-6</i></b></span><br />
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<span style="font-family: Verdana; font-size: small;"><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18.2px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.06px;">That's all readers! :) The spice level can always be adjusted according to your taste buds. I hope you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span></span><br />
<span style="font-family: Verdana; font-size: small;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.06px;">Thank you and please this <em>Ramadan</em> do remember everyone esp. The <em>Ummah-e-Muslimeen</em> <em>(Muslim Nation)</em> in your Du'as/prayers including me :)</span></span></div>
<span style="font-family: Verdana; font-size: small; text-align: center;"></span><br />
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<span style="font-family: Verdana; font-size: small; text-align: center;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.06px;"><em>Jazak'Allah Khair</em>! <em>(May Allah reward you)</em></span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i><b><span style="font-family: Verdana, sans-serif; font-size: x-small;">*</span></b></i><span style="text-decoration: -webkit-letterpress;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Not be duplicated, rewritten or published without permission- Thank you!</span> </span></span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com0tag:blogger.com,1999:blog-4941291928599548399.post-85223864218334711322015-06-07T00:25:00.001+05:002015-09-05T22:59:04.635+05:00Pakoray- Fried Snack<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjju-Bfv1aHubRRR8pjLsZU-_-YPWdGj6_sssuRfYrdaDI8LNPI3P3a8NbC1V7MM-fDWZyzxFB1wTjKuOq-Y66t2n6TEmdx2G3_VUrIrq3M8GzMjN8Eiyf-JzfZPOkEeI41IHXWhLOz1_Qv/s1600/IMG_3128.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjju-Bfv1aHubRRR8pjLsZU-_-YPWdGj6_sssuRfYrdaDI8LNPI3P3a8NbC1V7MM-fDWZyzxFB1wTjKuOq-Y66t2n6TEmdx2G3_VUrIrq3M8GzMjN8Eiyf-JzfZPOkEeI41IHXWhLOz1_Qv/s640/IMG_3128.PNG" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><i>Pakoras</i> are a must on our <i>Iftaar</i> <i>(breaking of the fast meal)</i> menu! My Dad's most favorite snack that he can even have as a main-course since he delightedly savors them any day and any time of the year! The other day my Mom and I were having a chat and we started discussing a bit about <i>Ramadan</i> and how in this heat when the temperature soars to 45C, the only thing you wish to have at <i>Iftaar</i> time is some refreshing drink. My mother agreed and said that we will avoid making fried snacks this time altogether <i>(something she says every year before Ramadan but something that never really ever happened :P) </i>My dad was sitting nearby and was busy on his phone apparently but upon hearing my mom saying that, his sudden shocked reaction with the question was <i>"Kiya, Pakoray nahin banain gaye iss baar?!" (what, there won't be any Pakoras this time?!) </i>and my mom and I both burst out laughing :D that's how much he loves <i>Pakoras</i>! I'm sure you all got the idea now :D but we did assure him that there will be <i>Pakoras ;)</i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrDkeq1eiM_h-zs_BHH1D-d-bUKkSQh-eyCa_zjfz4YpuQ4VIp4Gn7AzitlkKX6aOe4xlw4x-TPelmtGFsp2l-lJAiyClD4h19l0DiThDSnWBq6kjmzjNViGrvXCUhU3FAKwqnrGRvoCu/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrDkeq1eiM_h-zs_BHH1D-d-bUKkSQh-eyCa_zjfz4YpuQ4VIp4Gn7AzitlkKX6aOe4xlw4x-TPelmtGFsp2l-lJAiyClD4h19l0DiThDSnWBq6kjmzjNViGrvXCUhU3FAKwqnrGRvoCu/s320/FullSizeRender.jpg" width="271" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Pakoras served with Green Chutney</i><br />
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<span style="font-family: Verdana, sans-serif;">This chickpea-lentil-flour-mixed-with-some-vegetables-fried-snack is very famous all across the South Asian counties and in every region, they make it in their own way and style. Even the Western taste buds have become familiar with them now as they are not only sold at the Pakistani and Indian eateries in various countries all across the globe but are prepared at homes also. These spicy and crispy treats are something that are specially prepared during <i>Ramadan</i> is almost every household. So, why am I doing a recipe post on these oh-so-common food item? Well, my recipe is a mastered skill, <i>if I may say so myself witho</i></span><i style="font-family: Verdana, sans-serif;">ut sounding pretentious :P</i><span style="font-family: Verdana, sans-serif;"> and many of my friends often complain that their </span><i style="font-family: Verdana, sans-serif;">Pakoras</i><span style="font-family: Verdana, sans-serif;"> never turn out crispy or doesn't stay crispy for long. They become soggy and sometimes absorb too much oil. So my recipe or I should say the way of making </span><i style="font-family: Verdana, sans-serif;">Pakoras</i><span style="font-family: Verdana, sans-serif;"> will not disappoint</span><span style="font-family: Verdana, sans-serif;"> you, </span><i style="font-family: Verdana, sans-serif;">In Sha Allah (God Willing) </i><span style="font-family: Verdana, sans-serif;">but the key to success is using good quality, fresh </span><i style="font-family: Verdana, sans-serif;">Baisen</i><span style="font-family: Verdana, sans-serif;"> </span><i style="font-family: Verdana, sans-serif;">(chickpea lentil flour)</i><span style="font-family: Verdana, sans-serif;"> always</span><i style="font-family: Verdana, sans-serif;">.</i><span style="font-family: Verdana, sans-serif;"> They are quick to make, no beforehand preps are needed and always turn out just perfect :D </span><i style="font-family: Verdana, sans-serif;">Alhumdulilah (Praise to Allah) </i><br />
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<span style="font-family: Verdana, sans-serif;"><i>Lets begin some Pakora making get unleashed today then! :D</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDAVoe_DEpNNmCs6Ua-iGA5Si2txww_7_B_liozIVtY2D89ua6pN_wFa4R7usE2k6fNQXqE_SYaoQxu3oSdBtkJYld-8wFd_-yvPc9FsYHCK6AcJvpQyQiFK5oxlwZx65O4SM47VqzWRE/s1600/FullSizeRender+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDAVoe_DEpNNmCs6Ua-iGA5Si2txww_7_B_liozIVtY2D89ua6pN_wFa4R7usE2k6fNQXqE_SYaoQxu3oSdBtkJYld-8wFd_-yvPc9FsYHCK6AcJvpQyQiFK5oxlwZx65O4SM47VqzWRE/s400/FullSizeRender+%25282%2529.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Pakoray</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients:</u></span></div>
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<span style="font-family: Verdana, sans-serif;">Chickpea Lentil Flour <i>(Baisen): </i>1 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Onions: 2 medium sized <i>(sliced)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Potatoes: 1 large <i>(thinly sliced in bite-size pieces)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Spinach Leaves: 1/2 cup <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Fresh Cilantro/Coriander: 1/4 cup <i>(chopped)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Green Chilies: 2 </span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1 tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Red Chili Powder: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Turmeric Powder: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Coriander Powder: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Coriander seeds: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cumin seeds: 1 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Carom seeds 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Garlic Powder: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ginger Powder: 1/4 tsp.</span></div>
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<span style="font-family: Verdana, sans-serif;">Dried Fenugreek Leaves: 1 tbsp. <i>(optional)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Baking Soda: 1/4 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Lemon Juice: Juice of one small lemon.</span></div>
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<span style="font-family: Verdana, sans-serif;">Water: as required</span></div>
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<span style="font-family: Verdana, sans-serif;">Oil: For deep frying.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Mix all the cut vegetables along with all the spices and lemon juice and baking soda in a large mixing bowl.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Let this stand for a few minutes so that some juices from the vegetables are released because of mixing with the seasonings.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now add the Chickpea lentil flour to these mixed vegetables and mix well so that everything binds together well. Use a little bit of water if needed otherwise there wont be any need. <i>(as shown in the pic below)</i></span></li>
<li><span style="font-family: Verdana, sans-serif;">Heat oil in a large frying pot or wok over medium flame.</span><span style="font-family: Verdana, sans-serif;">Once the oil is heated enough to start frying, drop a little prepared mix with a help of a tablespoon into the hot oil. Repeat the process without</span><span style="font-family: Verdana, sans-serif;"> over-crowding the frying utensil.</span></li>
<li><span style="font-family: Verdana, sans-serif;">After a minute or two, turn the <i>Pakoras </i>gently with a help of a slotted spoon and fry till they are golden brown and crispy.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Repeat the process and fry <i>Pakoras</i> into batches.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take out the fried <i>Pakoras</i> into a draining sieve or on an absorbent paper. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve hot with the <i>Chutney </i>or sauce of your choice but they best go with <a href="http://cook-unleashed.blogspot.com/2015/06/chutneys-for-ramadan-sweet-sour.html">Tamarind or Mint <i>Chutney</i></a>. </span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Serves 6-8</b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznDgfhH56UlEklpfcldQHEYozMGT6ozBImxTIpWcwFbCf5b5qdQhjaFLFRh6KLzxhRi1G53-O17mOG44W2di2UsGVzTqTsV7-LbzsCNMXBWoOEpHNj0n279TYASRFRq61SjqBE-ojXCtO/s1600/IMG_3130.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznDgfhH56UlEklpfcldQHEYozMGT6ozBImxTIpWcwFbCf5b5qdQhjaFLFRh6KLzxhRi1G53-O17mOG44W2di2UsGVzTqTsV7-LbzsCNMXBWoOEpHNj0n279TYASRFRq61SjqBE-ojXCtO/s200/IMG_3130.PNG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Prepared mixture</i><br />
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<span style="font-family: Verdana; font-size: small;"><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18.2px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.06px;">That's all folks! :) The spice level can always be adjusted according to your taste buds. I hope you enjoy making and eating them. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span></span><br />
<span style="font-family: Verdana; font-size: small;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.06px;">Thank you and please this <em>Ramadan</em> do remember everyone esp. The <em>Ummah-e-Muslimeen</em> <em>(Muslim Nation)</em> in your Du'as/prayers including me :)</span></span></div>
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<span style="font-family: Verdana; font-size: small; text-align: center;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.06px;"><em>Jazak'Allah Khair</em>! <em>(May Allah reward you)</em></span></span></div>
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com2tag:blogger.com,1999:blog-4941291928599548399.post-15877270426045583982015-06-06T01:27:00.001+05:002020-04-18T16:53:24.084+05:00Dahi Bharay Chaat<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;"><em>Ramadan</em> 1436 is just around the corner <em>In Sha Allah (God Willing). </em>The Holy month of Blessings, Forgiveness, and <em>Maghfirah (forgiveness from hellfire)</em> is a time that every devout Muslim look forward to. Fasting in the name of Allah and for Him alone for 29/30 days is an opportunity to not only purify one's soul but to get as much as spiritual benefits one can obtain by doing <em>Ibadah (prayers)</em> and fulfill one of the basic Islamic duties of every Muslim man and woman.</span><br />
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<span style="font-family: "verdana";">Just as our goal should be to gain the most from this blessed month and spend minimal time in the kitchen like every year, therefore, this time as it will be my first <em>Ramadan</em> blogging so, I've decided to start sharing some quick and easy recipes that I prepare for my family during <em>Ramadan</em>. The plan is to share one recipe post every day till the start of the Holy Month, <em>In Sha Allah</em> :)</span><br />
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<span style="font-family: "verdana";">The first recipe that I've chosen to share with you all is my all-time favorite since forever! But to me <em>Ramadan</em> is incomplete without <em>Dahi Bharas</em>. Fried dumplings layered on top of a mix of boiled chickpeas and potato cubes, some fresh vegetables like sliced onions, cabbage, diced tomatoes, chopped green chilies and cilantro along with <em>Pulkiyan</em> <em>(tiny fried strips of chickpea flour)</em> and spices and then topped with some thick beaten curd and a blend of spicy, sweet and sour <em>Chutneys (mint and tamarind)</em> and <em>Chaat Masala (a special blend of spices)</em> and then served with <em>Papri (crispy fried flour dough puffs) </em>is definitely something to get anyone hooked on it. It is also one of the most famous snacks which are eaten in Pakistan, India and in some of the neighboring countries not only during<em> Ramadan</em> but all year round. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><em>Dahi Bharay served with homemade Papri</em><br />
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<span style="font-family: "verdana" , sans-serif; font-size: small;">Every household has their own way of preparing this snack. Some just add fried and soaked dumplings into sweetened beaten yogurt and sprinkle some <em>Chaat Masala</em> on top<em> </em>and then serve with <em>Imlee kee Chutney</em> (tamarind chutney) but the way I am going to share is like what I have literally grown up eating. For the past two <em>Ramadan</em> I've started preparing some <em>Iftaar (Breaking of the fast meal)</em> dishes with my Mom. I've always seen her preparing <em>Bharas</em> <em>(fried dumplings)</em> <em>Phulkian</em> along with Spring rolls, <em>Samosas</em> <em>(stuffed triangular pastries) </em>in bulk and freeze them before <em>Ramadan </em>arrives to save time during <em>Roza</em> <em>(state of fasting).</em> She also prepared the <em>Chutneys, </em>stored them in airtight jars and refrigerated them. Now I help her in all these preps and below I am going to share how I make this scrumptious and lip-smacking<em> Chaat.</em></span></div>
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<em><span style="font-family: "verdana"; font-size: small;">Let's get some Ramadan preps unleashed! :D</span></em><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Dahi Bharay Chaat</span><br />
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<u style="font-family: Verdana; font-size: medium; text-align: center;">Ingredients for <em>Bharas</em></u><span style="font-family: "verdana"; font-size: small; text-align: center;">:</span><br />
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<span style="font-family: "verdana"; font-size: small;">Daal Maash<em> (Split Black Gram/White lentils): </em>1 cup <em>(washed and soaked in plenty of water for 1 hr)</em></span><br />
<span style="font-family: "verdana"; font-size: small;">Daal Moong <i>(Split Green Gram/Yello Lentils): </i>1/2 cup <i>(washed and soaked in plenty of water for 1 hr)</i></span></div>
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<span style="font-family: "verdana"; font-size: small;">Salt: 1/2 tsp.</span></div>
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<span style="font-family: "verdana"; font-size: small;">Carom Seeds: 1 tsp.</span></div>
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<span style="font-family: "verdana"; font-size: small;">Ginger powder or Fresh Ginger root <em>(crushed)</em>: 1 tsp.</span></div>
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<span style="font-family: "verdana"; font-size: small;">Red Chili powder: 1/4 tsp. <em>(optional)</em></span></div>
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<span style="font-family: "verdana"; font-size: small;">Water: as much as required to blend the soaked lentils.</span></div>
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<span style="font-family: "verdana"; font-size: small;">Oil: For frying <em>Bharas</em>.</span><br />
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<span style="font-family: "verdana"; font-size: small;"><u>Ingredients for</u> <u><em>Chaat</em>:</u></span><br />
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<span style="font-family: "verdana"; font-size: small;">Yogurt: 500 gms./2 cups <em>(beaten)</em></span></div>
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<span style="font-family: "verdana"; font-size: small;">Onions: 1 medium-sized <em>(sliced)</em></span></div>
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<span style="font-family: "verdana"; font-size: small;">Tomatoes: 1 medium-sized <em>(diced)</em></span></div>
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<span style="font-family: "verdana"; font-size: small;">Potatoes: 2 medium <em>(boiled and cubed)</em></span></div>
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<span style="font-family: "verdana"; font-size: small;">Cabbage: 1/2 cup <em>(shredded)</em></span></div>
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<span style="font-family: "verdana"; font-size: small;">Green Chilies: 1 <em>(chopped) (optional)</em></span></div>
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<span style="font-family: "verdana"; font-size: small;">Cilantro/Coriander Leaves: 1/4 cup<em> (chopped)</em></span></div>
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<span style="font-family: "verdana"; font-size: small;">Chickpeas/Garbanzo Beans: 1 cup <em>(boiled)</em></span></div>
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<span style="font-family: "verdana"; font-size: small;"><em>Phulkiyan</em>: 1 cup <em>(homemade or store-bought, soaked in lukewarm water for a few minutes)</em></span></div>
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<span style="font-family: "verdana"; font-size: small;">Salt: 1/2 tsp. or according to taste</span></div>
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<span style="font-family: "verdana"; font-size: small;">Red Chili Flakes: 1/4 tsp. or according to taste.</span></div>
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<span style="font-family: "verdana"; font-size: small;"><em>Chaat Masala</em>: 1 tsp. or according to taste.</span></div>
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<span style="font-family: "verdana"; font-size: small;">Cumin Seeds: 1/4 tsp.</span></div>
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<span style="font-family: "verdana"; font-size: small;">Sugar: 1/2 tsp.</span></div>
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<span style="font-family: "verdana"; font-size: small;"><a href="http://cook-unleashed.blogspot.com/2015/06/chutneys-for-ramadan-sweet-sour.html">Mint Chutney</a>: 1/2 cup<em> (homemade- <a href="http://cook-unleashed.blogspot.com/2015/06/chutneys-for-ramadan-sweet-sour.html">recipe</a> is on the blog)</em></span></div>
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<span style="font-family: "verdana"; font-size: small;"><a href="http://cook-unleashed.blogspot.com/2015/06/chutneys-for-ramadan-sweet-sour.html">Tamarind Chutney</a>: 1/2 cup <em>(homemade- <a href="http://cook-unleashed.blogspot.com/2015/06/chutneys-for-ramadan-sweet-sour.html">recipe</a> is on the blog)</em></span></div>
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<span style="font-family: "verdana"; font-size: small;"><em>Papri</em>: 1 cup <em>(crushed. Homemade- recipe shall be shared in the future posts)</em></span></div>
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<u><span style="font-family: "verdana"; font-size: small;">Method:</span></u></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">Put soaked lentils (separately) into a blender jug or chopper along with blend into a smooth paste-like texture by using as little water as you can. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">Take out the blended paste into a bowl, add salt, red chili powder, ginger powder or fresh ground ginger root and carom seeds. Mix well with the help of a beater till it becomes light and airy and pale in color.</span></div>
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<span style="font-family: "verdana"; font-size: small;">Heat some oil in a wide pan or wok over medium flame.</span></div>
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<span style="font-family: "verdana"; font-size: small;">Once the oil is heated, lower the flame. Spoon some batter with the help of a tablespoon into a shape of medium-sized dumpling. Repeat the process without over-crowding the frying utensil.</span></div>
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<span style="font-family: "verdana"; font-size: small;">Once the <em>Bharas</em> are fried from the bottom, flip them over gently with the help of a slotted spoon and fry them to a golden brown color. Take out on an absorbent paper.</span></div>
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<span style="font-family: "verdana"; font-size: small;">Repeat the process and fry all the<em> Bharas</em> in batches.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">Once al the <em>Bharas</em> are fried at this stage you can let them cool down completely, put them into a freezer-safe bag and freeze them. </span></div>
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<span style="font-family: "verdana"; font-size: small;">If you wish to prepare the C<em>haat</em> right away, just soak the desired number of <em>Bharas</em> in some water at room temperature for a few minutes. Take out from the water, gently squeeze out the excess water by pressing each <em>Bhara</em> in between your palms and keep aside.</span></div>
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<span style="font-family: "verdana"; font-size: small;">In a large bowl, mix together all the cut vegetables, boiled chickpeas, potatoes, <em>Phulkiyan, </em>salt, chili flakes, some <em>Chaat Masala, </em>sugar and cumin seeds.</span></div>
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<span style="font-family: "verdana"; font-size: small;">In a large serving dish, put all the mixed<em> Chaat</em>, place and arrange <em>Bharas</em> on top of it.</span></div>
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<span style="font-family: "verdana"; font-size: small;">Now pour the beaten yogurt all over the<em> Chaat</em> and <em>Bharas, </em>drizzle both the <em>Chutneys</em> over it and sprinkle some <em>Chaat</em> <em>Masala</em> and cumin seeds on top.</span></div>
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<span style="font-family: "verdana"; font-size: small;">Serve chilled with <em>Papri</em> or put some crushed <em>Papri </em>on top of the <em>Chaat</em> at the time of serving.</span></div>
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<strong><em><span style="font-family: "verdana"; font-size: small;">Makes 12 Bharas approx.</span></em></strong></div>
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<strong><em><span style="font-family: "verdana"; font-size: small;">Chaat serving: 4-6</span></em></strong></div>
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<tr><td class="tr-caption" style="text-align: center;"><em>Batter and fried Bharas</em><br />
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com8tag:blogger.com,1999:blog-4941291928599548399.post-56320577698401484392015-05-21T23:17:00.000+05:002015-09-05T22:51:08.219+05:00Oven-Baked Chicken Tikka/Tandoori Tikka<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><i>As a kid I hated chicken!</i> Yes, you heard me right; I couldn't even stand the sight of it! And why was that? I had a fever once as a little girl and during that period of sickness, I started loathing this meat; the reason is not clear to me still but the thought of it used to give me a sick feeling. My parents put their utmost efforts to bring me back to liking it but, it was of no avail. It was after the umpteenth try that my Dad won the battle and what did he try feeding me that won my heart? Yep, you guessed it right! The scrumptious piece of <i>Chicken</i> <i>Tikka; </i>He put one morsel into my mouth and the burst of flavors got me hooked on it for life! So folks, that's how I found my love for chicken, by<i> Chicken Tikka</i> <i>(if I don't sound like Ted from 'How I met your mother' :P)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">The <i>Chicken Tikka</i> that my Dad fed me was barbecued but not every day you can fire up your barbecue grill esp. if you are living in the parts of the world where you don't get to see the sun often or the places where sun is too much in love with us <i>(its 42 C in Lahore at the moment!) </i>Therefore, we have used oven as a substitute to prepare this <i>Tikka,</i> whenever we wish to and made life easier for us. I can assure you that you'd not find any big difference in between the two ways of preparing this palatable chicken dish except that the one prepared over the coals would have that distinctive aroma and flavor that the oven-baked would lack. We can however overcome that 'foible' by simply placing a burning coal emanating the smoke, over the cooked <i>Tikkas</i> for a few seconds to infuse in that specific barbecued flavor and <i>Voila</i>, no one can say that these chicken pieces are baked and not BBQued.</span></div>
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<span style="font-family: Verdana, sans-serif;">This is one of my Mom's favorite dishes too and trust me she's very choosy when it comes to favorites. She won't admit it but she even applies the same rule while picking a favorite amongst her children. Although we very well know who that is but let's keep it a secret by saying all of us are her favorite <i>(my mom's usual answer :P)</i> So, on Mother's day I thought to specially prepare it for her along with Roasted Potatoes and for dessert I made Vanilla-Brownie Surprise cake <i>(recipes will be in my future posts, In Sha Allah- God willing) </i></span></div>
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<span style="font-family: Verdana, sans-serif;">She loved and all of us were delighted, <i>Alhumdulilah</i> (praise to Allah) :D</span></div>
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<span style="font-family: Verdana, sans-serif;">I used chicken cut into 16 pieces but you can use chicken cut into 4 or 8 pieces too to give that authentic <i>Tikka</i> look. The same marinated chicken can be prepared over the coals or the marinated boneless chicken threaded onto the wooden skewers can be baked instead, the choice is yours. So let me share with you my Mom's favorite Oven-Baked Chicken <i>Tikka</i> which is our family favorite and is certainly going to become your's very soon too :) </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /><i>Let's get some oven-baked bbqueing unleashed in your kitchens today! :D</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Oven-Baked Chicken Tikka</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Chicken: 1 1/2 kg/2.20 lbs (cut into 16 or 8 or 4 pieces)<br />Yogurt: 1/2 cup (beaten)<br />Lemon Juice: 1/4 cup<br />Ginger Powder: 1 tsp (or 1 1/2 tsp of fresh ginger paste)<br />Garlic Powder: 1 tsp (or 1 1/2 tsp of fresh garlic paste)<br />Salt: 1 tbsp<br />Chili Powder: 1 1/2 tsp </span></div>
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<span style="font-family: Verdana, sans-serif;">Turmeric Powder: 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Coriander Powder: 1 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Garam Masala</i> Powder: 1 tsp<br />Cumin Seeds: 1/2 tsp<br />Red Food Coloring: a pinch</span></div>
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<span style="font-family: Verdana, sans-serif;">Meat Tenderizer: 1/4 tsp (optional) </span></div>
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<span style="font-family: Verdana, sans-serif;">Mustard Oil: 1/4 cup (can use vegetable or olive oil instead)</span></div>
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<span style="font-family: Verdana, sans-serif;">Onion Rings: for garnishing</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Method:</u></span></div>
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<li><span style="font-family: Verdana, sans-serif;">Prick the chicken pieces with the help of a fork. If using 8 or 4 pieces portions, then mark deep slits on each chicken portion. Put them in to a wide mixing bowl.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Beat the yogurt and add all the spices along with the lemon juice and the meat tenderizer (if using) and mix well.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour the prepared marinade and the oil over the chicken pieces and mix well so that all of the marinade evenly coats over all the pieces.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now cover the bowl with its lid or with the help of a cling film and refrigerate for at least 6-8 hours prior to cooking. Overnight works best.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take out from the fridge about 15-20 mins before you start preparing for cooking.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Preheat the oven at 200 C/392 F/Gas Mark 6.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Line your baking pan with an aluminum foil and grease it with the help of a greasing brush.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place all the chicken pieces on the baking pan and spoon the marinade over all the pieces.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place the baking pan in to the middle rack of the oven and bake for 45-60 minutes depending on the size of the chicken pieces. Turn over the pieces half way through cooking.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once the chicken is cooked, all of the marinade dries but the chicken is still juicy, turn on the top grill of the oven and grill the chicken pieces for 8-10 minutes to give them that dark brown color.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Take out of the oven, dish out and garnish with the onion rings.</span></li>
<li><span style="font-family: Verdana, sans-serif;">If wish to give the coal smoke to get that authentic barbecued flavor, aroma or the <i>Tandoori</i> effect, simply let the coal burn red hot over the stove. Once the <i>Tikkas</i> come out of the oven, put a piece of foil or stale bread in the middle of the <i>Tikkas</i> and place the burning hot coal piece on it with the help of a pair of tongs. Pour a drop or two of oil on that coal. Smoke will start releasing out of it. Cover the baking pan with a large lid or foil for a minute, <u><b>NOT</b></u> more than that. Uncover, take out the coal and the foil/bread piece and serve the <i>Tikkas </i>after garnishing.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve hot with fresh Naan, Salad and <a href="http://cook-unleashed.blogspot.com/2015/06/chutneys-for-ramadan-sweet-sour.html">Green Chutney</a> or <i><a href="http://cook-unleashed.blogspot.com/2015/06/chutneys-for-ramadan-sweet-sour.html">Mint Raitha</a></i> (dip).</span></li>
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<span style="font-family: Verdana, sans-serif;"><b>Serves 4-6</b></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Ingredients needed</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Pour marinade and oil over the chicken pieces</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxJXYrP1mIf9UiSY_QZC0iUGdXq8qSfljOmPCzKaEHwIGeS_yl9Zs6x3-jmkC63MpHSiq0YhrFAEcC9DPLuSzUTS37J6xgqhP4iZ_VIILYiuj8RYJrlan3hH1NRmQ3lBbS7js57fQj_vC/s1600/IMG_2388.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxJXYrP1mIf9UiSY_QZC0iUGdXq8qSfljOmPCzKaEHwIGeS_yl9Zs6x3-jmkC63MpHSiq0YhrFAEcC9DPLuSzUTS37J6xgqhP4iZ_VIILYiuj8RYJrlan3hH1NRmQ3lBbS7js57fQj_vC/s200/IMG_2388.PNG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Marinated pieces</i><br />
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<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><i>Ready to go in to the oven</i></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpVobPGaI9bXwFno1QD8u8IpnvYpe4G99HR5j017MAl7lW_H2LNVCjbkBYftpS9hpP0r62dKMCPeOZnokL0q5E0Apcc57Ds2pJWSsbAPhzwp4YsKHFyrM9DGtY6u1HtRAOGodgBEMoDGN/s1600/IMG_2390.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpVobPGaI9bXwFno1QD8u8IpnvYpe4G99HR5j017MAl7lW_H2LNVCjbkBYftpS9hpP0r62dKMCPeOZnokL0q5E0Apcc57Ds2pJWSsbAPhzwp4YsKHFyrM9DGtY6u1HtRAOGodgBEMoDGN/s320/IMG_2390.PNG" width="180" /></a></td></tr>
<tr><td class="tr-caption"><i style="font-size: 12.8000001907349px;">Baked Chicken fresh out of the oven :)</i><br />
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; line-height: 18.2000007629395px;"><span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="color: #141823; line-height: 17.0666675567627px;">That's all barbecue fans! :) The spice level and the baking time can always be adjusted according to your taste buds and the type of your ovens. I hope you enjoy making and eating them. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.</span></span><br />
<span data-reactid=".7p.1:3:1:$comment835939626445086_836590546379994:0.0.$right.0.$left.0.0.1.$comment-body.0.3.0.$end:0:$94:0" style="background-color: white; color: #141823; font-family: Verdana, sans-serif; line-height: 17.0666675567627px;">Thank you and please remember in your Du'as/prayers! :)</span><br />
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Cook Unleashedhttp://www.blogger.com/profile/06242491219010717521noreply@blogger.com19