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The cooking and food blog What’s for lunch, Honey? invites you to come in and experience your senses, creating sensual memories. Experience life, homemade food, fast, fresh recipes and photography."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/-\/Bollywood+Cooking?alt=json-in-script\u0026max-results=50"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/search\/label\/Bollywood%20Cooking"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"29"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"50"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8765815523772438044"},"published":{"$t":"2016-02-24T09:30:00.000+01:00"},"updated":{"$t":"2016-02-24T09:49:55.207+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten-Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Bollywood Cooking: Chilla - Indian Spiced Chickpea Pancakes with Avocado, Kale and Spinach"},"content":{"type":"html","$t":"\u003Ca title=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0005\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25079963682\/in\/photostream\/\"\u003E\u003Cimg alt=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0005\" src=\"https:\/\/farm2.staticflickr.com\/1506\/25079963682_f7210181d3_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003ECelebrations are a part of our life! Actually \u003Ci\u003Elife\u003C\/i\u003E should be a celebration, a party of our achievements, a banquet of our abilities and a triumph of our successes. We progress forward, sometimes at a faster pace and sometimes the pace is slower. Keeping the positive aspects in view is so important but we often fall back and waiver, brooding over things we have not accomplished. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EWe tend to focus on the negatives and get wrapped up by the failures and our inabilities that it tends to paralyze us so much so that we are incapable of moving forward. Every now and then I find myself in this situation and it often is suffocating as I try to break free. I am my own worse critique and hate stagnating. Moving – forward, upward or even sideways – is something I know how to do well. So when things slow down, regardless in which aspect of my life, I tend to go into an avalanche of fretting.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0007\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25104989991\/\"\u003E\u003Cimg alt=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0007\" src=\"https:\/\/farm2.staticflickr.com\/1625\/25104989991_190545bcf0_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI worry and I beat myself up – trying to push myself out of the rut, almost willing things to accelerate and progress again. At such times it seems to me that everyone is moving faster, reaching further and … just progressing being busy. Being busy seems to be the current trend I realized and it subconsciously adds to the guilt that one should be doing more.\u003C\/p\u003E\u003Cp\u003ELet’s stop here! I recently read an article \u003Ca href=\"http:\/\/www.onbeing.org\/blog\/the-disease-of-being-busy\/7023\"\u003EThe disease of being busy\u003C\/a\u003E and it struck a cord on so many levels. One of the quintessential points I abstracted for myself amongst many other points was taking time to reflect and use the slower phases to examine the state of my heart and mind. My problem is not the balance but the fear of coming to a standstill – does that make sense?  \u003Cp\u003E\u003Ca title=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0034\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25171909326\/\"\u003E\u003Cimg alt=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0034\" src=\"https:\/\/farm2.staticflickr.com\/1601\/25171909326_44f81ff3a3_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIn times like these we should remind ourselves of what has been accomplished and produced. How far have we reached our goals and what positive effects have come out of it?  \u003Cp\u003EFor me my answer always brings me to my blog!  \u003Cp\u003ENow I come back to the celebrations! \u003Cb\u003EI celebrate ten years of What’s for lunch, honey? this week.\u003C\/b\u003E Over the past ten years, this space has led me to the most amazing opportunities, incredible experiences and some pretty fantastic friendships. Through this blog I have learnt to be flexible yet keep a focus and this space challenges me and pushes me constantly. My blog has also kept me going through some hard times and gave me a reason to search and research, developing my knowledge on so many levels.  \u003Cp\u003E\u003Ca title=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0012\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25171894066\/\"\u003E\u003Cimg alt=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0012\" src=\"https:\/\/farm2.staticflickr.com\/1507\/25171894066_e6bf7899d7_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ELast year I shared my \u003Cb\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/vanill-infused-kumquat-marmalade-cake.html\"\u003E4 personal rules\u003C\/a\u003E\u003C\/b\u003E that have kept me blogging for all these years. They are like a beacon guiding me and my passion – 4 rules that I think many bloggers should consider when they need to re-find the path.  \u003Cp\u003EWhen I see what has come out of a quick decision to create a basic blog back on a cold Sunday in February 2006, without a plan or a notion of what I was doing – my perspective changes. For ten years I have been doing many things but definitely not standing still!  \u003Cp\u003EIt’s time to celebrate – to commemorate all our hard work, those positive moments and the big highs.  \u003Cp\u003E\u003Ca title=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0019\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24567568984\/\"\u003E\u003Cimg alt=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0019\" src=\"https:\/\/farm2.staticflickr.com\/1714\/24567568984_0f3aa75edc_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI thought we can celebrate with my favorite pancakes. Indian chickpea flour pancakes called \u003Ci\u003Echilla \u003C\/i\u003Ebring back memories of big family brunches at my nana and nani’s home in Delhi. Many years later and many kilometers away, I am making \u003Cem\u003Echilla\u003C\/em\u003E for my small family. We love the wonderful aromas of spices that come together with the rustic flavors of chickpea flour infused with a mix of spices. In this version I use earthy turmeric, bittersweet fenugreek and warm sweet fennel which complement the heat of chilli. To the basic batter I add spinach and kale leaves and a few chunks of avocado to make this a wonderfully piquant and humbly aromatic dish. I love this dish with a side of \u003Cem\u003Emasala channa\u003C\/em\u003E or just some Indian spiced scrambled eggs and a good serving of spicy fruity mango chutney.  \u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Chilla - Indian Spiced Chickpea Pancakes with Avocado, Kale and Spinach\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chilla---indian-spiced-chickpea-pancakes\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0007\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25104989991\/\"\u003E\u003Cimg alt=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0007\" src=\"https:\/\/farm2.staticflickr.com\/1625\/25104989991_190545bcf0_b.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 min\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT30M\"\u003E30 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nMakes: \u003Cspan itemprop=\"yield\"\u003E10 pancakes\u003C\/span\u003E \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026nbsp;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons ghee or coconut oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g chickpea flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E¼ teaspoon turmeric powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E¼ teaspoon mild chilli powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E¼ teaspoon baking powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ teaspoon fennel seeds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ teaspoon fenugreek seeds, ground\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 green chilli finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g tomatoes, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g onions, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g avocado, chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g kale leaves, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g bably spinach leaves, finely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E220ml water\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Esalt to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EAdd the chickpea flour to a mixing bowl along with all the spices, baking powder and salt. Pour the water, a little at a time, and whisk to stir well making sure there are no lumps. The batter should have a consistency like cream. Add the chopped chillies, onions, avocado, kale, spinach and tomatoes to the pancake mix. Mix well and set aside.\u003Cbr \/\u003E\n\u003Cli\u003EIn a small non-stick frying pan melt a teaspoon ghee on a low heat. Give the pan a swirl and using a ladle pour about one laddle-full of the batter in the hot pan. The chilla must be fairly thin so using the back of the ladle spread it slightly if needed.\u003Cbr \/\u003E\n\u003Cli\u003EFry on each side for 3-4 minutes on a low heat until light brown and crisp around the edges. Keep warm wrapped in foil while you make the remaining chilla. Serve warm with mango pickle, a salad or like I enjoy it with \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/05\/bollywood-cooking-channa-masala.html\" target=\"_blank\"\u003Echanna masala\u003C\/a\u003E with soft boiled eggs on top. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes:\u003C\/b\u003E You will find the recipe for the my quick and easy \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/05\/bollywood-cooking-channa-masala.html\" target=\"_blank\"\u003Echickpea masala\u003C\/a\u003E here \nRecipe for my basic and spicy \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/06\/bombay-chowpatty-vegetable-paneer.html#mangochutney\" target=\"_blank\"\u003Emango chutney\u003C\/a\u003E. \u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0006\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24902602640\/\"\u003E\u003Cimg alt=\"Cheela-Indian-Savory-Pancakes-by-Meeta-Wolff-0006\" src=\"https:\/\/farm2.staticflickr.com\/1484\/24902602640_65b4807138_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ETen years is certainly a milestone I feel proud of. I’ve managed almost 900 posts and my pages have been viewed about 8.9 million times in the past ten years. Figures are not really my thing but these numbers have a different meaning to me because I rate them as the happiness it has brought me and that so many of you keep coming back here.  \u003Cp\u003EThank you! \u003C\/p\u003E\u003Cp\u003ENow roll up your sleeves and dig into this fantastic meal with me!\u003C\/p\u003E\u003Ch2\u003EWorkshop Update\u003C\/h2\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiosQskgO8H2Wv_qPWGXRN-tSiE-8_AIzERavRpmysp01c9ElbGDym96yU06EFpm7Mpy5yrDKgvOfqfFh-hUc3SHcpiArLS44zQtTf2ZK6b3hJkqIBNbl_VXRkVuQaS1QiwYx__1w\/s1600-h\/Rome2016_WorkshopBadge-IG%25255B5%25255D.jpg\"\u003E\u003Cimg title=\"Rome2016_WorkshopBadge-IG\" style=\"margin: 0px 10px 0px 0px\" border=\"0\" alt=\"Rome2016_WorkshopBadge-IG\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4W16enY9n3WJ3jeVEbm2qxVMHofBEFrXeKKOkAxlQXnX0NNtZcNoFgiKMoXkUmwxGHlYgOim9h17Na71tOHeUvE1FRvCFBHeysWJpbQYqLMNGVEgAyD_OpMig6_FIr5GFYtoLuQ\/?imgmax=800\" width=\"400\" height=\"400\"\u003E\u003C\/a\u003E \u003Cp\u003EDo not miss the upcoming 2-day intensive food styling and photography course in the stunning Rome countryside!  \u003Cp\u003ETake your passion and grab your chance to improve your food photography.\u0026nbsp; Join me and \u003Ca href=\"https:\/\/www.facebook.com\/Cooksister\/\"\u003ECooksister\u003C\/a\u003E for a unique food experience this May!  \u003Cp\u003E\u003Cstrong\u003E\u0026gt;\u0026gt; \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/rome-2016-food-photography-and-styling.html\"\u003E\u003Cstrong\u003EGet the details and the link to your personal ticket now.\u003C\/strong\u003E\u003C\/a\u003E \u003Cp\u003EDon’t miss your opportunity to unleash your creativity.  \u003Cp\u003E\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u0026nbsp; \u003C\/p\u003E\u003Cstrong\u003EYou might like these ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Chickpeas with Spinach \u0026ndash; Channa Palak (01) by MeetaK\" border=\"0\" alt=\"Chickpeas with Spinach \u0026ndash; Channa Palak (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjL-F_TiWx3OdRIYA69URyhzjIuwJQaFzRWShijreI0oWbOSrqqS52rG8-S9pyBUTtKjfKrM_Vv9GRA3I7wcYeRolrfRTk1PW4FF27l_iuyNMWl41Rxn1BGdUAcAfT0PDWy-zF-rw\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Egg Curry (01) by MeetaK\" border=\"0\" alt=\"Egg Curry (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiKtCPzUGXU_yK0uSx5IYZAxsnRuKeLcNRyiSiytHx-GGeQaFpI0PZlO75e1C6UmAFB2bv0PMyHtcSaPrkIXLUnDmt4NLlrCJINVOfNjDoeb_tvHEBbzGfzViJqOsAVhgNoICd7g\/?imgmax=800\" width=\"140\" height=\"217\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Dal Fry by Meeta K. Wolff 0205\" src=\"http:\/\/farm8.staticflickr.com\/7346\/10694543204_004a19464e_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/01\/bollywood-cooking-chickpeas-with.html\" target=\"_blank\"\u003EChanna Palak\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/08\/bollywood-cooking-egg-curry-in-creamy.html\" target=\"_blank\"\u003EEgg curry in a coconut gravy\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/11\/DalFry.html\" target=\"_blank\"\u003EDal Fry - Punjabi Style Lentils\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8765815523772438044\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/02\/bollywood-cooking-chilla-indian-spiced.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8765815523772438044"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8765815523772438044"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/02\/bollywood-cooking-chilla-indian-spiced.html","title":"Bollywood Cooking: Chilla - Indian Spiced Chickpea Pancakes with Avocado, Kale and Spinach"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4W16enY9n3WJ3jeVEbm2qxVMHofBEFrXeKKOkAxlQXnX0NNtZcNoFgiKMoXkUmwxGHlYgOim9h17Na71tOHeUvE1FRvCFBHeysWJpbQYqLMNGVEgAyD_OpMig6_FIr5GFYtoLuQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"19"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2289213988092215212"},"published":{"$t":"2015-06-17T09:50:00.001+02:00"},"updated":{"$t":"2015-06-17T10:11:11.733+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Bollywood Cooking: Vegetable Split Pea Dal, Spiced Cauliflower Pumpkin and a Kumquat Chutney"},"content":{"type":"html","$t":"\u003Ca title=\"Vegetable Dal-0051 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/18649232458\"\u003E\u003Cimg alt=\"Vegetable Dal-0051\" src=\"https:\/\/c2.staticflickr.com\/6\/5534\/18649232458_ecb534612b_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EA humble feast! Meals that take me back to my \u003Cem\u003Enana\u003C\/em\u003E and \u003Cem\u003Enani’s\u003C\/em\u003E veranda on hot summer days in their Delhi home. As we arrived to spend several weeks of our vacation with the rest of the family I was always sure that the forthcoming days were going to be filled with lots of food where the hub of the house was the kitchen. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EMy \u003Cem\u003Enani\u003C\/em\u003E was a spectacular cook. The table at meal times was covered with dishes for everyone to pass around and share while the boisterous chatter on either side of the table provided for a lot of stories and laughter. \u003Cem\u003ENani\u003C\/em\u003E would present dishes like perfumed basmati rice dotted with cloves and black cardamom and laced with caramelized onions, there would be meaty saffron scented aubergine stewed in a hearty thick tomato sauce, lentils with roasted cumin seeds with a trail of melted ghee, koftas bathing in a rich sauce cooked till they are soft, tender and velvety \u003Cem\u003Epaneer\u003C\/em\u003E hidden beneath a creamy spinach sauce and my \u003Cem\u003Enani’s\u003C\/em\u003E refreshing \u003Cem\u003Eraita\u003C\/em\u003E – strained homemade yogurt with grated cucumber, torn leaves of fresh mint, a touch of Kashmiri chili and black pepper. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Kumquats2015-WM-0005 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/18215053024\"\u003E\u003Cimg alt=\"Kumquats2015-WM-0005\" src=\"https:\/\/c4.staticflickr.com\/4\/3905\/18215053024_5714ec2fa4_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMemories created and cherished that seem like a life time ago yet so dear and near that I can almost reach out and grab them. \u003C\/p\u003E\u003Cp\u003EWaking up with the rise of the sun to accompany my \u003Ci\u003Enana \u003C\/i\u003Eon his early morning round to the milk depot. Still with sleep in my eyes I would grab hold of my \u003Ci\u003Enana\u003C\/i\u003E’s strong and sturdy hand to walk the short path and stand in line with our metal canisters waiting for our turn. \u003Ci\u003ENana\u003C\/i\u003E, a respected figure in the neighborhood was always greeted with reverence. Once back home \u003Ci\u003Enani \u003C\/i\u003Ewould warm two glasses of milk, in one she mixed some cocoa powder and grated a pinch of nutmeg and in the other she added honey. By this time my \u003Ci\u003Enana \u003C\/i\u003Ewould be sitting on the veranda reading the papers, me on his side coloring or dozing. Carrying the glasses of milk each covered with a metal bowl to keep flies away she would discuss with Nana the days programme. I would wait patiently looking at my \u003Ci\u003Enana \u003C\/i\u003E– finally when \u003Ci\u003Enani \u003C\/i\u003Ewent back into the house he would lift the bowls from the glasses and scoop out the creamy milk skin with his fingers and gulp it down. He would look at me and smile and when I shuddered he would laugh his hearty laugh.\u003C\/p\u003E\u003Cp\u003ERunning through the back alleys of the neighborhood with our summer friends, my cousins, brother and I found our freedom liberating. It was unlike anything we experienced in Qatar or the US. Feeling like a grown-up we would walk into the small side store and spend our money on sweets and bags of \u003Ci\u003Esaunf\u003C\/i\u003E – sugar coated fennel seeds. Sometimes we ventured as far as the market where trancelike we trailed the fragrance of deep fried spicy \u003Ci\u003Esamosas\u003C\/i\u003E and syrupy \u003Ci\u003Ejalebis\u003C\/i\u003E. The oil or syrup soaking through the newspaper and dripping on our bare knees we would sit cross legged in the park devouring our snack.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Kumquat Chutney-0066 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/18831876722\"\u003E\u003Cimg alt=\"Kumquat Chutney-0066\" src=\"https:\/\/c4.staticflickr.com\/4\/3954\/18831876722_c808f574f8_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EEvening walks to the market with my aunts and mum where the colorful lights, noisy commotion and bustle brought the neighborhood to life. I would spend hours flipping through boxes filled with Archie Comics at the small book store, while my aunts chatting lively to neighbors and friends, binging on cashew \u003Ci\u003Eburfi \u003C\/i\u003Eor warm spiced peanuts. Armed with a stack of comics we would walk back home stopping in the tiny jewellery shop. My aunts would buy me those delicate glass bangles in all the vibrant colors of the rainbow and my mum would treat me to mango \u003Ca href=\"https:\/\/en.wikipedia.org\/wiki\/Falooda\"\u003E\u003Ci\u003Efalooda\u003C\/i\u003E\u003C\/a\u003E . \u003C\/p\u003E\u003Cp\u003ELooking deep into the fire pit feeling the heat light up my face, hypnotized by the crackling flames I would wait with an insulated thermo box. It was dark but the heat was still relentless. I would sit on the large stone just like all the others around me waiting for the “roti man” to give me a signal. This was take-away Delhi style. On some evenings \u003Ci\u003Enani \u003C\/i\u003Ewould send a family member out to one of the several fire pits that appeared around the free fields at dusk. \u003Ci\u003ENani \u003C\/i\u003Ehad already prepared the dough and the balls for the \u003Ci\u003Eroti\u003C\/i\u003E. The “roti man” would then skilfully roll them and flip them into flat disks and slap them to the sides of the clay fire pit. Within seconds he produced crisp and piping hot tandoori \u003Ci\u003Erotis \u003C\/i\u003Esignalling with a spoon and a small meat bowl if I wanted them drizzled in \u003Ci\u003Eghee\u003C\/i\u003E. I wanted! Holding the box of fresh \u003Ci\u003Erotis \u003C\/i\u003EI would then race back home just in time as everyone began taking their place at the dinner table. \u003C\/p\u003E\u003Cp\u003EMy mind is ablaze with these and so many other memories from my childhood. Then I grew up and wanted to discover the world on my own – thinking India would always be there for me to visit soon. That soon never came. \u003Ci\u003ENana \u003C\/i\u003Eand \u003Ci\u003Enani \u003C\/i\u003Edeparted, the house sold and any reason to go back soon also took leave of me. I got married and had a child of my own and life took over. \u003C\/p\u003E\u003Cp\u003ETwenty six years later our plans to visit India are currently taking shape. In just a little less than 3 weeks I will be landing in Bombay, my birth city. This time as an adult and with my own family. I look forward to seeing my cousins, aunts and uncles, my mum and dad all together again. While \u003Ci\u003Enana \u003C\/i\u003Eand \u003Ci\u003Enani \u003C\/i\u003Ewill be there in spirit and in memory we will welcome the new members to our circle – with lots of food and loud banter. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cauliflower Pumpkin Curry-0059 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/18649276870\"\u003E\u003Cimg alt=\"Cauliflower Pumpkin Curry-0059\" src=\"https:\/\/c4.staticflickr.com\/4\/3899\/18649276870_d8d50d9d8f_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EMy emotions are all over the place. The last time I was in India was in 1989! Both my grandparents were alive and these memories I have shared were very much vivid and spirited. I am looking forward to taking my son and husband to the old neighborhood where my grandparents’ stately house stood, where we roamed the alleys and flaunted in the market. I want to buy golden swirls of hot \u003Ci\u003Ejalebi\u003C\/i\u003E and sit in the park again and let all those thousands of mental images I have framed in my mind loose. Tremendously thrilled but at the same time I find it daunting to face all those emotions in me.\u003C\/p\u003E\u003Cp\u003EIn honor of all those thrilling memories and to sooth the trepidations I cooked a humble feast. Just like nani did this meal is to be shared in bowls spread across the table with family and friends. The dal recipe is a simple recipe inspired by a recipe my friend \u003Ca href=\"http:\/\/saffrontrail.blogspot.de\/\"\u003ENandita Iyer\u003C\/a\u003E shared per email with me. There were a lot of interesting components to the dal and I liked the way the flavors came together with the added additional vegetables. I adapted it slightly adding garlic and ginger and a few other spices. With it I served a cauliflower and pumpkin curry, a twist from the famous \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/03\/bollywood-cooking-punjabi-aloo-gobi.html\"\u003EPunjabi \u003Cem\u003Ealoo ghobi\u003C\/em\u003E\u003C\/a\u003E dish so well known across India. Instead of the potatoes I added pumpkin, using a Hokkaido pumpkin and cooking it with its skin for added texture. We Indians always need pickles and chutney with our meals as we like to exercise all the sensors of our taste buds in one meal. The kumquat chili and ginger chutney provides an exciting condiment to the two bolder dishes. \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Vegetable Split Pea Dal, Spiced Cauliflower Pumpkin and a Kumquat Chutney\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/vegetable-split-pea-dal\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Vegetable Dal with Cauliflower Pumpkin Curry-0048 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/18831872752\"\u003E\u003Cimg alt=\"Vegetable Dal with Cauliflower Pumpkin Curry-0048\" src=\"https:\/\/c2.staticflickr.com\/6\/5348\/18831872752_8d992fec21.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFor the Dal\u003C\/b\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT45M\"\u003E45 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E + 1 hour soaking time     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E300g yellow split pea lentils (soaked for 1 hour) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 small dried chilies \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 onion, quartered \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 thumb-sized ginger, 1 left whole and 1 very finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoon cumin seeds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 teaspoon coriander seeds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/4 teaspoon fenugreek \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 garlic cloves, crushed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large carrots, cut into batons \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g French green beans \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large onion, sliced \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E15 curry leaves \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2-3 tablespoons Ghee \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoon turmeric powder \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon mustard seeds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g cashew nuts, chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u003Cbr \/\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the dal cook lentils in plenty of water approx.. 3-4 cups with the turmeric powder, quartered onion, the whole piece of ginger, 2 garlic cloves. Simmer until the lentils are really tender. \u003C\/li\u003E\n\u003Cli\u003EIn a wok or pot, heat 1 tablespoon ghee and slow roast coriander, cumin, fenugreek seeds and chilies until the spices begin to sizzle and become fragrant - this will take about 30 to 35 seconds. Then finely grind and set aside. \u003C\/li\u003E\n\u003Cli\u003EHeat another tablespoon of ghee in the wok, add the finely chopped ginger, 2 finely chopped garlic cloves and sauté. Add 10 curry leaves and the roasted masala mix and continue to sauté until the mixture comes together and is fragrant. Add the vegetables: carrots, beans and sliced onion and cook for 5 to 8 minutes. Add about half a cup and up to one cup of water, cover and allow to simmer till vegetables are almost tender. \u003C\/li\u003E\n\u003Cli\u003EAdd the cooked dal to the vegetable mixture and stir well. Season to taste. \u003C\/li\u003E\n\u003Cli\u003ETo temper the dal: just before serving heat the remaining ghee, add the mustard seeds, remaining curry leaves and cashews and stir until everything turns brown and the seed start to pop. Pour this to the hot dal. Serve with steaming rice \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cstrong\u003EFor the spiced cauliflower pumpkin\u003C\/strong\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT50M\"\u003E50 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E6\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E600g cauliflower florets \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E400g pumpkin, cut into cubes \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 small green chilies, finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 medium onion, finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1-2 medium sized tomatoes, chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 thumb-sized ginger, very finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon cumin seeds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/4 teaspoon fenugreek \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 garlic cloves, crushed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons Ghee \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon turmeric powder \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Esmall bunch coriander leaves, chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u003Cbr \/\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the spiced cauliflower and pumpkin place a clean \u003Ci\u003Ekarhai\u003C\/i\u003E, wok or heavy-based pan over a medium heat. Melt the ghee and as it heats, add the onion. \u003C\/li\u003E\n\u003Cli\u003ESauté for 2 minutes, then add the cumin seeds. Stir for 3 minutes, or until the onion has colored light brown. Stir for 2 minutes, adding a splash of hot water if the mixture starts to stick. Add the tomato and cook for 5 minutes until completely melted and integrated. \u003C\/li\u003E\n\u003Cli\u003ESprinkle in the chilies and season with salt. Stir for approx. 1 minute then add the fenugreek and turmeric and mix well. \u003C\/li\u003E\n\u003Cli\u003EFinally transfer the cauliflower florets and pumpkin into the pan, add a few splashes of water. Cover and cook for about 15-20 minutes until the vegetables are tender but still hold their shape. Make sure you check in between if the mixture needs some more moisture, if it does add some more water - a splash at a time. \u003C\/li\u003E\n\u003Cli\u003EServe sprinkled with the coriander leaves. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cstrong\u003EFor the Kumquat, Ginger \u0026amp; Chili Chutney\u003C\/strong\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT45M\"\u003E45 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nYields: \u003Cspan itemprop=\"yield\"\u003Eabout two average sized jars\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E700g kumquats \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E375ml water \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E105ml white wine vinegar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E375ml light brown sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 dried red chilies, de-seeded and finely shredded \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ea thumb-size piece of fresh ginger, sliced in three pieces \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon (5 ml) whole black peppercorns \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u003Cbr \/\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ERinse the kumquats but don't cut them up. Put the water, vinegar, sugar, chilies, ginger, peppercorns and salt into a heavy-based pan and bring gently up to the boil, stirring now and then to dissolve the sugar. \u003C\/li\u003E\n\u003Cli\u003ECook at a brisk bubble for 5 minutes. Now tip in the kumquats, turn down the heat, and simmer gently for 30 minutes or so, or until the fruit is very soft and glassy, and the liquid has reduced to a thick syrup. Watch the pan carefully, as there isn't much liquid, and it can turn to caramel in an instant. \u003C\/li\u003E\n\u003Cli\u003EIf you're going to keep this in the fridge for immediate use, let the chutney cool for a few minutes, then ladle it into clean jars. If you want to keep this in the cupboard for future use, sterilize your jars and plastic-lined lids (\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/09\/preserving-summer-jams-jellies-chutneys.html\"\u003Ehere's how\u003C\/a\u003E) and fill them to the brim with piping-hot chutney. Press down gently with the back of a spoon to eliminate any air bubbles, screw on the lids and tighten. Let the jars cool for 30 minutes, and then tighten the lids again. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Vegetable Dal with Cauliflower Pumpkin Curry-0048 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/18831872752\"\u003E\u003Cimg alt=\"Vegetable Dal with Cauliflower Pumpkin Curry-0048\" src=\"https:\/\/c2.staticflickr.com\/6\/5348\/18831872752_8d992fec21_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThis meal is vibrant and full of flavor yet humble and without pretence. It soothes and it satisfies and … it is perfect to create food memories with you family. \u003C\/p\u003E\u003Cp\u003ELook what happened earlier this week … according to Sarah Sifton Food Editor of The New York Times \u0026quot;Photography is hugely important in the recipe game ... Food styling truly has become an integral part of any food-related operation.\u0026quot;   \u003Cbr \/\u003E\nReally quite thrilled that I was selected as one of \u003Ca href=\"http:\/\/www.adweek.com\/news-gallery\/advertising-branding\/10-food-stylists-will-inspire-you-your-instagram-game-165281\"\u003E\u003Cstrong\u003E10 top Food Stylists\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E with the most droolworthy Instagram accounts that\u003C\/strong\u003E \u0026quot;show just how beautiful food can look when styled accordingly\u0026quot;    \u003Cbr \/\u003E\nHappy dance! I am truly enjoying the moment folks!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ESeptember 2015: Sintra, Portugal Food Photography and Styling Workshop\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZU5OqSVrE0hpQApfeOptlqTmz6AkgRWc7s4549tqElMCVrn8WZIn2k670d2kXlv_B5OiikWewqc-sJBnTtmuOvOK2I7WeaIWH37EP_atX0IzcGLcrgle6pK_3GTGXtYfc2d_ePQ\/s1600-h\/Portugal2015_IGBadge500px%25255B7%25255D.png\"\u003E\u003Cimg title=\"Portugal2015_IGBadge500px\" style=\"margin: 0px 15px 11px 0px\" border=\"0\" alt=\"Portugal2015_IGBadge500px\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghKspZXLJ7v-PvNV25ZQyFJLCgZvK0YwR2Idy1SpZmnh_HnM6kxdsn8KaEpjpPMPTTUyJI6JXPJsGMVvUEho3pYEqFG2AiWenEKdCifvLLSvAjnQsmLPVQfTdGldqhB5_fDTSnOg\/?imgmax=800\" width=\"320\" height=\"320\" \/\u003E\u003C\/a\u003ERegistrations are running\u0026#160; and we still have a few slots free. This two day workshop takes place in the stunning and tranquil town of \u003Ca href=\"http:\/\/www.sintra-portugal.com\/index.php\"\u003E\u003Cstrong\u003E\u003Cb\u003ESintra \u003C\/b\u003E\u003C\/strong\u003E\u003C\/a\u003E- 30-minutes from Lisbon. You will learn all the aspects of food photography to help you hone your skills and find your way through the jungle of food styling. You will also learn how to harness natural light for perfect images, shoot in low-light and post-process efficiently.\u003C\/p\u003E\u003Cp\u003EFurthermore, we will take you on a magical tour of a stunning Sintra landmark and treat you to a picnic in the park. With expert tuition, hands-on exercises and assignments this workshop offers an intensive yet fun-filled experience.    \u003Cbr \/\u003E\n\u003Cb\u003EDate: 11th - 12th September 2015      \u003Cbr \/\u003E\n\u003C\/b\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/05\/SintraWorkshop2015.html\"\u003EDetails, registrations and preliminary programme here.\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIndian cuisine is rich and flavorful and so very vibrant. If you liked my recipes I am sure you will love some of the dishes my friends have cooked up: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003ERosana’s \u003Ca href=\"http:\/\/www.hotandchilli.com\/2014\/09\/the-hundred-foot-journey-hassans-dry.html\" target=\"_blank\"\u003EThe Hundred Foot Journey, Hassan's dry chicken\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EJeanne’s husband Nick cooks a mean \u003Ca href=\"http:\/\/www.cooksister.com\/2009\/03\/chicken-jalfrezi.html\" target=\"_blank\"\u003EChicken Jalfrezi\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EAparna’s street food \u003Ca href=\"http:\/\/www.mydiversekitchen.com\/2015\/05\/indian-street-food-bombay-green-chutney.html\" target=\"_blank\"\u003EBombay Green Chutney sandwich\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EKay’s beautiful \u003Ca href=\"http:\/\/www.kayotic.nl\/blog\/pineapple-fish-curry\" target=\"_blank\"\u003EPineapple \u0026amp; Fish Curry\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003ESanjana’s \u003Ca href=\"http:\/\/www.korasoi.com\/blog\/2015\/05\/stuffed-and-baked-baby-kolhapuri-aubergines\" target=\"_blank\"\u003EStuffed and Baked Baby Kolhapuri Aubergines\u003C\/a\u003E\u0026#160;\u003C\/li\u003E\n\u003Cli\u003E Simone's \u003Ca href=\"http:\/\/insimoneskitchen.com\/indian-salad-chana-chaat\/\"\u003EChana Chaat Salad\u003C\/a\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these curry ideas from What's for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Egg Curry (01) by MeetaK\" border=\"0\" alt=\"Egg Curry (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiKtCPzUGXU_yK0uSx5IYZAxsnRuKeLcNRyiSiytHx-GGeQaFpI0PZlO75e1C6UmAFB2bv0PMyHtcSaPrkIXLUnDmt4NLlrCJINVOfNjDoeb_tvHEBbzGfzViJqOsAVhgNoICd7g\/?imgmax=800\" width=\"160\" height=\"248\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Dal-Maa Di Dal (01) by MeetaK\" alt=\"Dal-Maa Di Dal (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEifVg6OPCIE0vuS0TVcp-s62ZP0hmvik1wQA-dpSicc2q6ld43lcwA6yRksw_Y-JncU4abT-oAy9ABE2-8in8dNf3z4lOfA__i0K5QOGyaELfyld3waxsPFHccY0dj2D5RCASdpkg\/?imgmax=800\" width=\"160\" height=\"237\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Mutter Paneer (0041) by MeetaK\" border=\"0\" alt=\"Mutter Paneer (0041) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgKufywX4nwXxFchqWhgZ6H494S89ry7IK2nvwrB9VxHCqY1wkuC0p37z9bLRB3tZBMe0rz2X2E-GocERWETn1U3-BmMmWlC3pl9LPpPBhCX4IOZul0QMmILxZhByrnxK7mFaKwJg\/?imgmax=800\" width=\"160\" height=\"241\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/08\/bollywood-cooking-egg-curry-in-creamy.html\"\u003EEgg Curry in a Creamy Coconut Gravy\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/bollywood-cooking-mum-creamy-black.html\"\u003EKaali Maa Di Dal - Mum's Creamy Black Lentils \u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/bollywood-cooking-mutter-paneer-indian.html\"\u003EMutter Paneer – Indian Cheese with Peas in a Creamy Tomato Sauce \u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2289213988092215212\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/06\/vegetable-split-pea-dal.html#comment-form","title":"22 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2289213988092215212"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2289213988092215212"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/06\/vegetable-split-pea-dal.html","title":"Bollywood Cooking: Vegetable Split Pea Dal, Spiced Cauliflower Pumpkin and a Kumquat Chutney"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghKspZXLJ7v-PvNV25ZQyFJLCgZvK0YwR2Idy1SpZmnh_HnM6kxdsn8KaEpjpPMPTTUyJI6JXPJsGMVvUEho3pYEqFG2AiWenEKdCifvLLSvAjnQsmLPVQfTdGldqhB5_fDTSnOg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"22"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-663343038966958000"},"published":{"$t":"2015-02-18T11:44:00.000+01:00"},"updated":{"$t":"2015-02-18T12:07:15.124+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Lamb"}],"title":{"type":"text","$t":"Bollywood Cooking: Lamb Balti"},"content":{"type":"html","$t":"\u003Ca title=\"Lamb Balti-by Meeta Wolff (0075) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html\"\u003E\u003Cimg alt=\"Lamb Balti-by Meeta Wolff (0075)\" src=\"https:\/\/farm8.staticflickr.com\/7451\/16366378399_6503c09a7d_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EIndia’s food culture is as varied as its people. Each region boasts of dishes that have clearly defined characteristics and diversity. Up north in Punjab, a fertile land, the dishes are rich with thick gravies and buttery sauces. Rajasthan, an arid region, offers drier game-based and vegetarian dishes often spicy and cooked with buttermilk and curd. Kerala, in the south famous for its incredible variety of both spicy vegetarian and seafood curries, which are thinner and coconut, tamarind and an array of spices are used to flavor the dishes. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThis diversity and the numerous types of curries available can often be baffling and a neophyte can often find a restaurant visit intimidating. So it is no surprise that some of the most famous Indian dishes, at least in the UK and in parts of Europe, have very little to do with this complicated tradition and intricate compositions. They have more to do with the desire to introduce new flavors and joys of spice in the Indian cooking. The lamb balti is one such dish that has elevated itself to the iconic status of “curry” and it does share one thing with its Indian heritage – its identity with a single area that since the 1970s has become synonymous with a modern and dynamic Indian cuisine – Birmingham. \u003C\/p\u003E\u003Cp\u003EEver since the seventeenth century, when the British East India Company was established both India and the UK have had a close relationship and traded spice, technology, cloth and people through all the various stages of their political associations. Inevitably, there also came the time when food was exchanged and recipes and cooking techniques travelled across the oceans to be adapted and adopted in their new homes. Especially in the UK, Indian recipes were modified to suit the mellow Western palate.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Lamb Balti-by Meeta Wolff (0084) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html\"\u003E\u003Cimg alt=\"Lamb Balti-by Meeta Wolff (0084)\" src=\"https:\/\/farm8.staticflickr.com\/7459\/16550973561_c3f5538656_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe name “balti” is a British creation and many believe that the name refers to the steel or iron pot in which the food is cooked or served, taken from the word ‘balti’ in Hindi and Bengali for a bucket. Nomadic tribes in the mountainous area of Pakistan and the Kashmir cooked and served their food in the same vessel using the convenience of “one-pot” cooking. This concept was brought by the Pakistani immigrants who settled in Birmingham in the sixties.\u003C\/p\u003E\u003Cp\u003EAn influx of immigrants from the subcontinent gave rise to small communities, with restaurants that catered initially to their own tastes. Soon however, a wider public discovered the cuisine and began to indulge in the delightful thick sauces and smoky, crisp breads. Britain was enjoying an economic boom and eating out was en vogue and very popular. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Lamb Balti-by Meeta Wolff (0089) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html\"\u003E\u003Cimg alt=\"Lamb Balti-by Meeta Wolff (0089)\" src=\"https:\/\/farm9.staticflickr.com\/8661\/16366376759_1857863c63_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe first balti house opened in Birmingham in the late seventies where the local Pakistani\/Kashmiri community developed the dish loosely based on home-style cooking. Crispy naan accompanies the meal and is used to scoop up the food and to wipe the bowl clean at the end. The dish was adapted to Western tastes and needs. Using meat off the bone and fast cooking meant less waiting time for hungry customers. Vegetable oil and original spices and herbs are used in its preparation unlike the ghee and curry pastes and powders used in Indian restaurant food elsewhere.\u003C\/p\u003E\u003Cp\u003EThe Balti is a style of cooking where every chef uses a different combination of spices but cooks the dish in a thin pressed steel wok-like vessel, which heats up quickly and to which a small amount of vegetable oil is added. Either onions or tomatoes are used as a base with freshly cooked chicken breast or lamb being used in most meat baltis. During the fast cooking process over a high flame, ginger and garlic puree are added with a selection of spices including fenugreek, turmeric, cumin and a garam masala mix. On the point of serving, fresh coriander is usually sprinkled on top for a fresh and healthy dish at its best!\u0026#160; \u003C\/p\u003E\u003Cp\u003EThe freshness and informality of the food soon caught on and then there was the added bonus of Balti restaurants being unlicensed allowing people to bring their own drinks which meant the British were able to indulge in their great obsession, beer. This idea played a huge part in the restaurants’ success. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Lamb Balti-by Meeta Wolff (0076) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html\"\u003E\u003Cimg alt=\"Lamb Balti-by Meeta Wolff (0076)\" src=\"https:\/\/farm8.staticflickr.com\/7382\/16550974051_1433b63e9b_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe balti fame spread across the UK and abroad to Canada, Australia and to the mainland, with legions of new fans discovering this unique combination of slow-cooked, deep, rich and succulent curry and a delicate sweetness of cinnamon in the garam masala. Purists claim that it is impossible to get an authentic version of the balti outside of the Birmingham Balti Triangle. \u003C\/p\u003E\u003Cp\u003EI’ve given it a go after going through several recipes mostly from Diane Lowe and Mike Davidson’s \u003Ca href=\"http:\/\/www.amazon.co.uk\/100-Best-Balti-Curries-Baltihouses\/dp\/1857932218\/ref=sr_1_1?ie=UTF8\u0026amp;s=books\u0026amp;qid=1263123184\u0026amp;sr=8-1\"\u003E“100 Best Balti Curries”\u003C\/a\u003E – keeping with the main whole spices and tomato base. In my curry, however I add a hint of tamarind paste to give it that final tangy kick and oomph! It complements the warming spices so perfectly! Enjoy! \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Lamb Balti\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/bollywood-cooking-lamb-balti\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Lamb Balti-by Meeta Wolff (0075) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16366378399\"\u003E\u003Cimg alt=\"Lamb Balti-by Meeta Wolff (0075)\" src=\"https:\/\/farm8.staticflickr.com\/7451\/16366378399_6503c09a7d.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT2H\"\u003E2 hours\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredients\"\u003E\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin seeds\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander seeds\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons black \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#mustardseeds\" target=\"_blank\"\u003Emustard seeds\u003C\/a\u003E\u0026#160; \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#fennelseeds\" target=\"_blank\"\u003Efennel seeds\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#fenugreekseeds\" target=\"_blank\"\u003Efeenugreek seeds\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 dried red \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#chili\" target=\"_blank\"\u003Echillies\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons coconut oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large onion, finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EThumb sized piece ginger, peeled and finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E5 garlic cloves, finely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E400g can chopped tomatoes \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E10-15 curry leaves \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1kg lamb shoulder, cut into chunks \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#garammasala\" target=\"_blank\"\u003Egaram masala\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003Eturmeric powder\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon tamarind paste \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003ELarge bunch of coriander, chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EIn a hot and dry pan, wok or karahi, toast the whole spices and chillies for about 1 minute until you get a nutty aroma. Make sure you move the pan around so that the spices do not burn and the mustard seeds start to pop. Transfer the spices into a spice grinder and grind to a fine powder. \u003C\/li\u003E\n\u003Cli\u003EHeat oil and add the garlic, onion, ginger and fry on a low heat heat until the onions are transparent and fragrant and begin to brown. Add the tomatoes and curry leaves and simmer until the mixture thickens and the oils start to separate from the mixture. \u003C\/li\u003E\n\u003Cli\u003EAdd the spice mixture, turmeric and tamarind paste to the pan and stir to make sure nothing sticks to the bottom of the pan. If the mixture begins to look dry add a few splashes of water. Add the lamb, season with salt and cook for 5 minutes to coat the lamb in the tomato-spice mixture. Pour 250 ml water, cover and simmer for 1.5 hours until the meat is tender and falls apart. \u003C\/li\u003E\n\u003Cli\u003EAfter the 1.5 hours sprinkle the garam masala, stir and continue to cook for another 3-5 minutes. Add the coriander leaves and serve piping hot. \u003C\/li\u003E\n\u003Cli\u003EThe lamb balti is best served with garlic and onion naans. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nEnjoy this with a spicy carrot raita and a papaya and orange chtuney.    \u003Cbr \/\u003E\nYou will find a comprehensive list of the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-guide.html#IndianSpiceKitchen\" target=\"_blank\"\u003EIndian Spice Kitchen\u003C\/a\u003E in my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-guide.html\" target=\"_blank\"\u003EFood Guide\u003C\/a\u003E\u0026#160;\u0026#160; \u003Cbr \/\u003E\n\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Lamb Balti-by Meeta Wolff (0064) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html\"\u003E\u003Cimg alt=\"Lamb Balti-by Meeta Wolff (0064)\" src=\"https:\/\/farm8.staticflickr.com\/7284\/16366753637_726dcd49eb_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EI am currently in the state of ecstasy ... ever since our plans for the summer took shape ... I seem to be in a constant daydream and date. After over 20 years I am finally making my way back to India. If that is not enough we are in the middle of planning an epic family reunion. My family - cousins, aunts uncles who are spread across the US, my parents and brother from Dubai, other family members and close friends are all making their way to India this summer. For me the other excitement is being able to take Tom and Soeren to by birthplace - Bombay - and show them this crazy, beautiful, noisy, vibrant city. For Soeren it especially means a lot as he has always wanted to connect with a part of his roots that he rarely gets a chance to associate with this side of the family.\u003C\/p\u003E\u003Ch3\u003EWORKSHOPS\u003C\/h3\u003E\u003Cp\u003EDon’t miss your chance to sign up for one of the upcoming workshops this Spring! Join me for an awesome, fun and hands-on food experience! \u003C\/p\u003E\u003Ctable cellspacing=\"0\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003E\u003Cimg alt=\"Vienna2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7467\/16136152728_9855a25703_z.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003E\u003Cimg alt=\"London2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7334\/16250105149_beef36c1f3_n.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003EVienna, Austria            \u003Cbr \/\u003E\n17-18 April 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003ELondon, UK            \u003Cbr \/\u003E\n1 - 2 May 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/bollywood-cooking.html\" target=\"_blank\"\u003EBollywood cooking\u003C\/a\u003E ideas from What’s For Lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Sambar Spice Vegetable Curry 3 by Meeta K. Wolff\" src=\"http:\/\/farm6.staticflickr.com\/5458\/8857705648_85eab0f080_b.jpg\" width=\"240\" height=\"360\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Pork Vindaloo by Meeta Wolff-1\" src=\"http:\/\/farm6.staticflickr.com\/5473\/12293266476_7d8e985cf5_o.jpg\" width=\"240\" height=\"360\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Hyderabadi Lamb Biryani (0025) by Meeta K. Wolff\" border=\"0\" alt=\"Hyderabadi Lamb Biryani (0025) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEQfo4RJyEf4-teKBO88qhsCMJIQR11cZPI6cEghaqERMwvkuOCtsswEhyphenhyphen_BbpntqKv5LEx8fumRLo5ewZ5FfEuPEluP8mJpqU6AxiB_2aC_KIvNbiR_thaJI3fMiY9rX6VUcrOg\/?imgmax=800\" width=\"240\" height=\"361\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/05\/SouthIndianVegetableSambarCurry.html\"\u003ESambar Vegetable Curry - South Indian Inspired\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/GoanPorkVindaloo.html\"\u003EPork Vindaloo with Cashew Nuts \u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/02\/bollywood-cooking-hyderabadi-lamb.html\"\u003EHyderabadi Lamb Biryani\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/663343038966958000\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/663343038966958000"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/663343038966958000"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html","title":"Bollywood Cooking: Lamb Balti"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEQfo4RJyEf4-teKBO88qhsCMJIQR11cZPI6cEghaqERMwvkuOCtsswEhyphenhyphen_BbpntqKv5LEx8fumRLo5ewZ5FfEuPEluP8mJpqU6AxiB_2aC_KIvNbiR_thaJI3fMiY9rX6VUcrOg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4782475241998531378"},"published":{"$t":"2014-10-22T06:30:00.000+02:00"},"updated":{"$t":"2015-02-23T17:54:42.486+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice\/Pilafs\/Pulaos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Fennel Seed and Cardamom Spiced Carrot Rice Pudding"},"content":{"type":"html","$t":"\u003Ca title=\"Indian Spiced Carrot Rice Pudding (0051) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Indian Spiced Carrot Rice Pudding (0051)\" src=\"https:\/\/farm4.staticflickr.com\/3942\/15407054998_7bf66712d2_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E„Stay till Diwali!“ Last week my dad wished a few times. I wished we could …    \u003Cbr \/\u003E\nA list of tasks to complete, must dos, deadlines to meet and unfinished projects to complete ran down like a matrix in my brain. Now as I sit here back in Weimar listening to the wind howl outside as the rain batters against the windows, I am thinking I wish I did.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EDiwali for me has very sweet memories. It has been a very long time that I actually celebrated it with my family. In Germany it kind of passes without much fireworks but I remember the celebrations we had with my parents and extended family members in Qatar, Delhi or the US – depending where we currently were. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Carrots (0029) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Carrots (0029)\" src=\"https:\/\/farm4.staticflickr.com\/3933\/14973009013_72d6497445_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe Diwali days are sweet, spicy and savory, where much of the time revolves around food. Quintessentially, Diwali celebrates the victory of light over darkness, good over bad, hope over despair. This ancient Hindu festival is a celebration of lights and fireworks and getting rid of the inner fears and demons. We all have them so no wonder Indians of all religions around the world celebrate Diwali by lighting lamps with hope and prayers for a brighter future.\u003C\/p\u003E\u003Cp\u003EThis has always been my favorite Indian festival. Usually my mother will call to remind me to light candles, do prayers and invite friends to share the festivities. She does not have to – I remember – but I like that she does as we spend time sharing fond memories of past Diwali festivals we spent together. As I have just returned from Dubai she not only reminded me but has secretly packed some of my favorite Indian sweets in the suitcase. As I unpacked on Sunday I found gorgeous golden boxes lined with bright pink crepe paper holding fudgy Mysore pak, nutty cashew nut burfi and syrupy balls of black jamuns – mums are great that way.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Indian Spiced Carrot Rice Pudding (0042) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Indian Spiced Carrot Rice Pudding (0042)\" src=\"https:\/\/farm4.staticflickr.com\/3949\/15590496831_04aa4f91bc_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Fennel Seeds \u0026amp; Cardamom for Indian Carrot Rice Pudding (0060) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Fennel Seeds \u0026amp; Cardamom for Indian Carrot Rice Pudding (0060)\" src=\"https:\/\/farm4.staticflickr.com\/3951\/15593999742_c6ba2cd51a_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cardamom for Indian Carrot Rice Pudding (0061) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Cardamom for Indian Carrot Rice Pudding (0061)\" src=\"https:\/\/farm4.staticflickr.com\/3947\/14973006853_0251e5f146_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EHere back at home in Weimar, I stir rice into almond and coconut milk adding just a hint of spicy warmth with cardamom and fennel seeds. Carrots and raisins add vibrant color and soft sweetness. Indian rice pudding – \u003Ci\u003Ekheer\u003C\/i\u003E – is an all time favorite with Soeren and me. We enjoy a quiet moment by the window watching the trees dance in the winds. Our Diwali here is not as colorful or vibrant as they are in India or with a larger Indian community. But we do satisfy our sweet cravings, sharing tasty meals with friends by candlelight. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Indian Spiced Carrot Rice Pudding (0052) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Indian Spiced Carrot Rice Pudding (0052)\" src=\"https:\/\/farm6.staticflickr.com\/5609\/15406536959_30b0b88df2_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u0026#160;\u003Ca title=\"Indian Spiced Carrot Rice Pudding (0047) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Indian Spiced Carrot Rice Pudding (0047)\" src=\"https:\/\/farm6.staticflickr.com\/5616\/15407055428_aa472a43e2_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis rice pudding is a sublime dessert with beautiful notes of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E and fennel seeds. It adds a warming cover around the flavors of carrots cooked in coconut and almond milk, while the plump raisins burst with juicy flavor. Not an ultra rich dessert the Indian cuisine is known for but nonetheless full-bodied, luscious and very satisfying. \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Fennel Seed and Cardamom Spiced Carrot Rice Pudding \u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/fennel-seed-and-cardamom-spiced-carrot-rice-pudding\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Indian Spiced Carrot Rice Pudding (0051) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15407054998\"\u003E\u003Cimg alt=\"Indian Spiced Carrot Rice Pudding (0051\" src=\"https:\/\/farm4.staticflickr.com\/3942\/15407054998_7bf66712d2.jpg\" width=\"240\" height=\"360\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT45M\"\u003E45 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E6      \u003Cbr \/\u003E\n\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E700 - 750 ml almond milk \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E430 ml coconut milk \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g long grained white rice, uncooked \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E¼ teaspoon salt \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 medium sized carrots, grated \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g palm sugar \/ Muscovado sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E5-6 cardamom pods, lightly crushed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon fennel seeds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 cinnamon stick \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250 g Indian or Iranian raisins \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E75 g pistachios, coarsely chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EIn a heavy-bottomed pot set over high heat, bring about 500 ml almond milk, coconut milk, rice, whole spices and salt to a boil, stirring often. Reduce heat to low; add carrot and simmer, stirring often and slowly adding the remaining milk, until rice is tender but not mushy, 20-25 minutes. \u003C\/li\u003E\n\u003Cli\u003EOnce the rice is cooked remove from heat and stir in the sugar and the raisins. Allow to cool slightly as the rice pudding will thicken further as it rests. The rice can be served warm or at room temperature. Serve with a good sprinkling of pistachios. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nInstead of palm sugar you can use \u003Ca href=\"http:\/\/www.wisegeek.com\/what-is-jaggery.htm\" target=\"_blank\"\u003Ejaggery\u003C\/a\u003E or brown sugar too.     \u003Cbr \/\u003E\nCardamom is perfect for this rice pudding but you can use any of your favorite spices. Try this with allspice, stern anise or some finely grated ginger. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Indian Spiced Carrot Rice Pudding (0035) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Indian Spiced Carrot Rice Pudding (0035)\" src=\"https:\/\/farm6.staticflickr.com\/5612\/14972414434_1fe7864df1_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWe love rice pudding here and enjoy it in all kinds of variations. Our all time favorite are the Indian \u003Cem\u003Ekheers\u003C\/em\u003E infused with divine spices. The carrot is reminiscent of \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/11\/friends-feasts-gajar-ka-halwa.html\" target=\"_blank\"\u003Ecarrot halwa\u003C\/a\u003E - another favorite Indian dessert in this pudding but adding another delightful layer with the rice cooked in the almond and coconut milk. \u003C\/p\u003E\u003Cp\u003EHappy Diwali to all my Indian friends and readers. Wishing you all a fabulous, sweet and vibrant festivity. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EEnjoy more rice pudding treats from What’s for lunch, Honey? \u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmdcbXNXjScfRWQFcd9PcONyG0srEYAJhZ5Iedc5cfY3LMt3eXXd8_r3NxwEcMTOzkliAz2Rk62CgZawGW3k0Dxjsus3cLLGUyE7D0LZg3b_kPTh4cPe6CTe3oeYI8TwvJ3_PvsA\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTLarjxW209vPhUYx7qE2MT4Kk8iISDmAdJD9ZNLLBWo0exZxv3zlD4oTo6HmrKBkFOAFDJ0ernBzLdplC5Av9IgUdDtBUu-wlqZozCo_nbDJedxN0vuT7jBHDVAHLtRT1z__QPQ\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.google.com\/blogmeeta\/R77qeXEO1DI\/AAAAAAAABoE\/T_XwBFMJv0Y\/SpicedRisotto01framed18\" width=\"180\" height=\"279\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/06\/baked-vanilla-infused-peach-risotto.html\" target=\"_blank\"\u003EBaked Vanilla Infused Peach Risotto\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/09\/bollywood-cooking-kesar-di-kheer.html\" target=\"_blank\"\u003ESaffron Rice Pudding\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/02\/sugar-spice-sweet-spiced-risotto-with.html\" target=\"_blank\"\u003ESpiced Risotto with Cherry Compote\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2014 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4782475241998531378\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4782475241998531378"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4782475241998531378"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html","title":"Fennel Seed and Cardamom Spiced Carrot Rice Pudding"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmdcbXNXjScfRWQFcd9PcONyG0srEYAJhZ5Iedc5cfY3LMt3eXXd8_r3NxwEcMTOzkliAz2Rk62CgZawGW3k0Dxjsus3cLLGUyE7D0LZg3b_kPTh4cPe6CTe3oeYI8TwvJ3_PvsA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1359785786490895807"},"published":{"$t":"2014-02-05T11:30:00.000+01:00"},"updated":{"$t":"2014-02-05T11:41:20.609+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"}],"title":{"type":"text","$t":"Bollywood Cooking: A Goan Tangy Pork Vindaloo with Cashew Nuts"},"content":{"type":"html","$t":"\u003Ca title=\"Pork Vindaloo by Meeta Wolff-1 by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/12293266476\/\"\u003E\u003Cimg alt=\"Pork Vindaloo by Meeta Wolff-1\" src=\"http:\/\/farm6.staticflickr.com\/5473\/12293266476_7d8e985cf5_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThere is often a myth around Indian curries: long lists of ingredients and spices make it complicated and puzzling especially for those who are not familiar with Indian cooking. This however is not the case. Indian cooking is not all about crushing and grinding spices before the actual cooking can begin. As a matter of fact let me unveil the myth and disclose that an everyday curry can be cooked using 3 spices and in 15 minutes.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EAt the heart of every Indian curry is the spices. While we have a wide range of spices and spice blends, the focus however lies mainly on the seven basic or headnote spices, which every Indian cook will know how to use, mix and blend to give their curries a palatable and unique flavor. They know which spices blend well with each other and impart the perfect aromas, which ones, if combined and heated will turn bitter and each Indian cook will have their own particular reliable blend that they always reach for. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pork Vindaloo by Meeta Wolff-3 by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/12292704045\/\"\u003E\u003Cimg alt=\"Pork Vindaloo by Meeta Wolff-3\" src=\"http:\/\/farm8.staticflickr.com\/7328\/12292704045_3346a25a12_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003ETip:\u003C\/strong\u003E I have broken down many of the spices used in the Indian kitchen in my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html\"\u003EIndian spice guide\u003C\/a\u003E\u0026#160; The guide gives an overview of all the spices we use in our kitchens, making it easier to understand how basic spices are combined with complementary or secondary spices for a different balance of flavors in your curries.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003ELast time I took you through the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/10\/BasicIndianChickenCurry.html\"\u003Ebasics of a chicken curry\u003C\/a\u003E breaking down how we Indians tackle our meat curries. My chicken curry was a North Indian specialty. This time I am taking you further south to the shores of Goa, where the cuisine has such a seductively distinct combination of spicy, sweet and sour flavors that nothing quite compares. \u003C\/p\u003E\u003Cp\u003EFour hundred years of Portuguese colonialism have had an undeniable influence on the Goan cuisine often culminating in divine harmony. The cuisine uses ingredients familiar to south Europe. Meats and chicken, seafood and spicy sausages and the entire spectrum of vegetables result in such delicacies like Sorpotel, Chicken Xacuti, Prawn Balchao or the acclaimed Pork Vindaloo. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pork Vindaloo by Meeta Wolff-5 by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/12292861263\/\"\u003E\u003Cimg alt=\"Pork Vindaloo by Meeta Wolff-5\" src=\"http:\/\/farm4.staticflickr.com\/3758\/12292861263_3e02f2d0e7_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EHinduism and Christianity are the two religions that have shaped the way the cuisine has developed over the years. While there are a few similarities in the foods of the two communities the vast differences are more predominant. Goan Christian food has been chiefly regulated by the Portuguese and by it’s oversees settlements. Catholics include beef and pork into their diets, which is taboo in most Hindu households. \u003C\/p\u003E\u003Cp\u003EThe cooking methods of traditional Goan food tend to be a long a process as it is believed the longer a dish takes to make, the better it will taste. Grinding is always a big part of any recipe. The style in which each community makes its pastes and gravies completely varied. Even though they will have the same name, their taste, flavor, aroma, texture and color can be completely different. The Christians use more vinegar in their cooking, while the Hindus use tamarind and kokum to achieve the desired sharpness in a dish. Southern Goans like to grind their spices all at once, whereas northern Goans grind them individually.\u003C\/p\u003E\u003Cp\u003ENow this might seem a direct contradiction to what I mentioned in the first couple of paragraphs, I want to show you that it is possible to make even the celebrated pork vindaloo as an everyday curry using 3 spices without loosing any of the flavor. \u003C\/p\u003E\u003Cp\u003ENever put raw spices into an Indian dish, they need to be dropped into hot oil to allow the aromatic oils from the spices to be released and work their magic. In this vindaloo I have used cumin seeds as my headnote spice, which when heated transform and release their nutty and citrusy flavor. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pork Vindaloo by Meeta Wolff-2 by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/12293131324\/\"\u003E\u003Cimg alt=\"Pork Vindaloo by Meeta Wolff-2\" src=\"http:\/\/farm6.staticflickr.com\/5545\/12293131324_58fc41d0ab_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EA vindaloo does not have to be burning hot. The fiery version of the dish served in many Western restaurants often wrongly portrays it as a spicy hot dish to the restaurant goers. Traditionally it was a vinegar and garlic based watery stew made with pork or meat in Portugal. The word “Vindaloo” is derived from the Portuguese word “Vinha De Alhos” from the two main ingredients in the dish, which were \u0026quot;Vinho\u0026quot; meaning wine or wine vinegar, and \u0026quot;Alhos\u0026quot; which meant garlic. After the Portugese introduced the vindaloo in India, it was completely revamped with the addition of spices and chilies. Over the years it has morphed into one of the spiciest and most popular curry dishes all over the world. \u003C\/p\u003E\u003Cp\u003EIn this version of vindaloo I used cayenne pepper for the flavor and aroma. We do not add chilies in Indian curries to make the curry hot, but rather to give the dish a nutty, roasted and smoky aroma and flavor rather than heat. The cayenne pepper provides all these bold flavors which hold up magnificently with the tangy vinegar. \u003C\/p\u003E\u003Cp\u003EA vindaloo does not have much gravy compared to other curries. It tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavors are absorbed by the meat, making this a super plan ahead meal. The pungency of the dish can be reduced or increased according to taste by increasing or decreasing the chili powder. But be careful not to lose the vinegar flavor, because after all the Vindaloo gets its distinctive taste because of the vinegar in it.\u003C\/p\u003E\u003Cp\u003EI’ve also added cashews to the curry making it richer and super to serve to dinner guests. Portuguese traders brought cashew nuts to Goa, which were prized by the settlers who used them to top many of their dishes. In this vindaloo they are stir-fried adding a nutty-roasted element to the dish. Overall each component imparts a special flavor, making this a tangy, nutty, full-bodied, with some heat, curry for curry lovers who do not want to go through the hours of grinding, crushing and cooking.\u003C\/p\u003E\u003Cp\u003EFrom the shores of Goa let me whisk you to the the Veneto in the heart of of the Prosecco DOCG\u0026#160; region.\u003C\/p\u003E\u003Ch4\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9D6ZmloJiwZ5WMKTw62NELclVYaftuHY9fW5XkbfOTeGW30XMxS69kF0ZGGXvkGymvTxUppDw_5HzUpf16RzahAcz36C9eTx2m-Qe80znVrIBQ73Nof1kxtrL8oT4hFJyH1UG0g\/s1600-h\/Venice2014-GOLD-Sidebar-Square%25255B5%25255D.jpg\"\u003E\u003Cimg title=\"Venice2014-GOLD-Sidebar-Square\" style=\"margin: 0px 15px 0px 0px\" border=\"0\" alt=\"Venice2014-GOLD-Sidebar-Square\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYHbaRqEbTIhyphenhyphenck7BZ-wO7yIN6YVrzum7uUBKDNiPRZm-OkrJngiXcu7IsPOCRPJSwaM6w0kLedyo1JZigJP7m-mMiY5Ac0os5W38lCjxBHgETw6UYkpeOP7eyFyfjSsrcgRE0fw\/?imgmax=800\" width=\"300\" height=\"309\" \/\u003E\u003C\/a\u003EVenice Food Photography \u0026amp; Styling Workshop\u003C\/h4\u003E\u003Cp\u003EI have collaborated with \u003Ca href=\"http:\/\/www.cooksister.com\/\"\u003EJeanne Horak-Druiff\u003C\/a\u003E again and together we want to take you away with us to the\u003Cstrong\u003E gorgeous prosecco region\u003C\/strong\u003E just \u003Cstrong\u003Eoutside of Venice\u003C\/strong\u003E. You will find all the details of the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/01\/VeniceWorkshop2014.html\"\u003EVenice Food Photography and Styling Workshop\u003C\/a\u003E on the announcement page with a preliminary programme and what the workshop includes. We've put together a pretty fantastic schedule, which comprises an interactive, stimulating and enjoyable programme, during which participants will learn the fundamental elements of food photography as well as the principles food styling.     \u003Cbr \/\u003E\n\u003Cstrong\u003EDates for the workshop\u003C\/strong\u003E: 2-3 May 2014     \u003Cbr \/\u003E\n\u003Cstrong\u003ERegistrations\u003C\/strong\u003E can be made via the \u003Ca href=\"https:\/\/docs.google.com\/forms\/d\/1SGvdEd9waif9SifUFzFUnaa1SW2IowCu4WVd896O7A0\/viewform\"\u003E\u003Cu\u003Eregistration form here\u003C\/u\u003E\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Goan Tangy Pork Vindaloo with Cashews \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/goan-tangy-pork-vindaloo-with-cashews\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Pork Vindaloo by Meeta Wolff-1 by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/12293266476\/\"\u003E\u003Cimg alt=\"Pork Vindaloo by Meeta Wolff-1\" src=\"http:\/\/farm6.staticflickr.com\/5473\/12293266476_87797b5153_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan title=\"PT30M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E60 minutes\u003Cspan title=\"PT60M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E + 60 minutes marinating time       \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E6\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E3 tablespoons extra-virgin olive oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E115 ml white wine vinegar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E6 garlic cloves, crushed \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon whole \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin\u003C\/a\u003E seeds \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoons ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander\u003C\/a\u003E seeds \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoons ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin\u003C\/a\u003E seeds \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon cayenne pepper \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E¼ teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\"\u003Eturmeric\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons rape seed oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 red onions, coarsely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E30g cashew nuts \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 kg boneless pork, from the shoulder, cut into cubes \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E125 ml coconut milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESeasoning to taste \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EHandful coriander leaves, chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPlace the pork pieces in a large dish. Pour the vinegar and add the garlic, coriander, cumin, cayenne pepper, turmeric and season. Rub into the meat and leave to marinate for an hour. \u003C\/li\u003E\n\u003Cli\u003EWhile the meat is marinating, heat the oil in a large skillet over medium-high heat. Add the whole cumin seeds and allow to crackle and release the perfume for about 30 seconds, then add the onions and cashews and cook together, stirring occasionally. Cook until the onions are caramelized and golden and the nuts are toasted. This should take about 8 to 10 minutes. \u003C\/li\u003E\n\u003Cli\u003EWith a slotted spoon remove the pork from the marinade reserving the liquid. Set the meat aside to drain. Pour the marinade into the skillet. Cook the tangy sauce over a medium heat, stirring frequently to make sure nothing sticks to the bottom of the pan. \u003C\/li\u003E\n\u003Cli\u003EWhen the vinegar has evaporated add the pork and cook for 2 minutes, searing the meat. Add about 115 ml of water and stir with a wooden spoon, scraping the bottom to make sure all the good bits come off. Bring the mixture to a quick boil, then reduce heat to medium-low, cover and simmer gently for about 30 minutes until the pork is tender and succulent. Stir from time to time. \u003C\/li\u003E\n\u003Cli\u003EStir in the coconut milk, increase the heat to medium and simmer for 10 minutes until the sauce thickens. \u003C\/li\u003E\n\u003Cli\u003ECheck the seasoning, sprinkle with coriander leaves and serve hot with platters of perfumed rice, warm soft nans, and chutney and pickles. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nYou will notice I do not add any chilies in the vindaloo. Instead I rely on cayenne pepper to impart the heat and the zest gives the vindaloo a fantastic boost. A vindaloo does not have to be burning hot in my opinion, but a bit of fieriness is required. Please by all means adjust this to your own taste. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Pork Vindaloo by Meeta Wolff-4 by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/12293264826\/\"\u003E\u003Cimg alt=\"Pork Vindaloo by Meeta Wolff-4\" src=\"http:\/\/farm8.staticflickr.com\/7330\/12293264826_f025c4777f_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EI absolutely adore this curry. It's so magnificently flavorful, filled with gorgeous aromas. It had us literally licking the plates clean. Make this for a dinner party as it can be made the evening before and stored in the fridge. You'll see that the vindaloo will only benefit in flavor. Serve this with lovely, fluffy perfumed rice and warm naans or rotis. Add some mango chutney for an extra flavor level.    \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLet me tell you a little about my favorite mango chutney. If you love your chutneys then there can only be one - \u003Ca href=\"http:\/\/www.geetasfoods.com\/index.htm\" target=\"_blank\"\u003E\u003Cstrong\u003EGeeta's\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E by Geeta Samtani\u003C\/strong\u003E, who has created an awesome premium quality mango chutney that boasts on big flavor. With whole spices and chunks of mangoes I have to say this is really by far the best chutney I have tasted and believe me I have gone through many. It's like homemade chutney, capturing genuine flavors that I remember when my \u003Cem\u003Enani\u003C\/em\u003E made chutney at home. Geeta's also has another chutney that I am literally mad about their \u003Ca href=\"http:\/\/www.geetasfoods.com\/papayachutney.htm\" target=\"_blank\"\u003EPapaya and Orange Chutney\u003C\/a\u003E is simply to sink-into-and-eat-with-a-spoon kind of chutney. Geeta's chutney and Spice \u0026amp; Stir mixtures are widely available in the UK but I am told they are stocking select grocery stores here in Germany, Holland, Switzerland and Austria. Make sure you grab a few jars! \u003C\/p\u003E\u003Ch4\u003E\u003Cfont color=\"#ffc000\"\u003EConnect\u003C\/font\u003E\u003C\/h4\u003E\u003Cp\u003EThis section of the post is reserved for me to share bits and pieces, finds and interesting things I come across as I surf the web. It might be a quote, a picture a moving post, interesting news and announcements, whatever makes me \u003Cstrong\u003E\u003Cem\u003Econnect \u003C\/em\u003E\u003C\/strong\u003Ewith you. \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EThe lovely Rosa of \u003Ca href=\"http:\/\/rosas-yummy-yums.blogspot.de\/2014\/01\/a-photographic-essay-in-bern-there-is_31.html\" target=\"_blank\"\u003ERosa's Yummy Yums\u003C\/a\u003E is a kind and gentle soul. This week her \u003Ca href=\"http:\/\/rosas-yummy-yums.blogspot.de\/2014\/01\/a-photographic-essay-in-bern-there-is_31.html\" target=\"_blank\"\u003EA Photographic Essay - In Bern\u003C\/a\u003E made me happy. I hope her stunning images put a smile on your face too.       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EQuote for the week: \u0026quot;\u003Ca href=\"http:\/\/www.pinterest.com\/pin\/110197522106513340\/\" target=\"_blank\"\u003EYour Soul is Rooting for you\u003C\/a\u003E\u0026quot;      \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EDomenica Marchetti I totally adore! She tackles a kitchen project by \u003Ca href=\"http:\/\/www.domenicacooks.com\/2014\/01\/make-homemade-ravioli\/\" target=\"_blank\"\u003EMaking Homemade Ravioli\u003C\/a\u003E. I am going to be following suit. Have not made fresh pasta in a while!       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMy blog buddy Russell van Kraayenburg of \u003Ca href=\"http:\/\/chasingdelicious.com\" target=\"_blank\"\u003EChasing Delicious\u003C\/a\u003E is getting ready to release his first cookbook: \u003Ca href=\"http:\/\/chasingdelicious.com\/a-book-announcement-haute-dogs\/?utm_content=buffer9e4f5\u0026amp;utm_medium=social\u0026amp;utm_source=twitter.com\u0026amp;utm_campaign=buffer\" target=\"_blank\"\u003EHaute Dogs\u003C\/a\u003E. Both Soeren and I are eager to get our hands on this.       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EHow elegant does this \u003Ca href=\"https:\/\/twitter.com\/HistoryInPics\/status\/430515327332786176\/photo\/1\" target=\"_blank\"\u003Ebeautiful Persian woman look before the Islamic revolution: 1960\u003C\/a\u003E. Reminds me of stories my friend's mother told us during the times of the Shah.      \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.theguardian.com\/commentisfree\/2014\/feb\/04\/clean-eating-sucks-the-joy-out-of-food-where-is-the-fun-in-that?utm_content=bufferf0bc4\u0026amp;utm_medium=social\u0026amp;utm_source=twitter.com\u0026amp;utm_campaign=buffer\" target=\"_blank\"\u003EClean eating sucks the joy out of food. Where is the fun in that?\u003C\/a\u003E A must read article by Saman Shad over at The Guardian.       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.poets.org\/viewmedia.php\/prmMID\/19911?utm_source=February+4%3A+Love\u0026amp;utm_campaign=february4_update\u0026amp;utm_medium=email\" target=\"_blank\"\u003EA Love Song by William Carlos Williams.\u003C\/a\u003E Who are you sending Valentine love to?\u0026#160; \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMore Indian Curries from What's For Lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjNv1lisetWZXZBrIa5VRa6XTCMjEOdvba0NJiVrvRM6nqS255-LEHXLEYdyBShzth1GIDtogNMF6UXoObX2DRUqkZBnCKgEUNsNKflfNe1LgCcakRzcETBJGcrvzVZZKqyBCUxEw\/s1600-h\/AchaariAloo%25252003%252520framed%25255B3%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"AchaariAloo 03 framed[3]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"AchaariAloo 03 framed[3]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgY3wsrBqNzVpnI33_nLyPlMFg7_8Bk_FuWeAPeiR7OZIJZL7dCZO5RJfTb-CBXtNtfMxUsng6HC-XyGpe0ZQJAFjJXMiSvrsxhsUhPIUG91KV8DFCjCzvBhpv5fX1SFaa4NchVhg\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhGa1DtljOt00yjE_aQFFnAEl0sBNwUM-QNLruyMkwI8rdUBg_v_x8P1mN_ZQ78Lop7Sd6n6rSdEwtNh5m0p90kTGzTmTqKZ_9xnB70otLmJ368ETQKmVP3liBqT7njKiiec7BRvA\/s1600-h\/EggCurry03b-framed%25255B2%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"EggCurry03b-framed[2]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"EggCurry03b-framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjPQSBFG4IgwhNyGHdXUGAMYqp2OCPYr1MGWkx3zwVURse-YqgOVPI1Y3_sBUF6tVEtasfYmV_C0akjw82u9crpmYf2EaOrSPlhDkC4jRxlkP6aFEeSXZIqWb1_ykTS59wNOW5C7Q\/?imgmax=800\" width=\"145\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8BEFEHDKAz4WUfMb3PkurRLh6ZINpVrKPnAy-4jDBvOMu_hARDhAQ8_Az5upJqtuQb6vCG4TPykpdqQCbu7bYlMx3eaxPNdA5uNdZyHEi4YHl_vs40HW2c4ie6jseW4lyIhP6DQ\/s1600-h\/MutterPaneer_0041CRMeetaK2a_thumb%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"MutterPaneer_0041CRMeetaK2a_thumb\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"MutterPaneer_0041CRMeetaK2a_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9GIXfiueZyIj5-Xjm2QD6pJAcl_SPSqNvkaJ9Al9ox9z8iu5yq7gFeZqHbmCYVGhZQczem6fmGMiqGZMv7THWs4G6kiBAIvaCBMX9hUVOvhOLWVzksPLue9T8aMcQNL_EHrHRNw\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/05\/bollywood-cooking-aachari-alu-potatoes.html\" target=\"_blank\"\u003EAachari Alu \/ Potatoes in mango chutney\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/08\/bollywood-cooking-egg-curry-in-creamy.html\" target=\"_blank\"\u003EEgg Curry in a Creamy Coconut Gravy\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/bollywood-cooking-mutter-paneer-indian.html\"\u003EMutter Paneer – Indian Cheese with Peas in a Creamy Tomato Sauce\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1359785786490895807\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/02\/GoanPorkVindaloo.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1359785786490895807"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1359785786490895807"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/02\/GoanPorkVindaloo.html","title":"Bollywood Cooking: A Goan Tangy Pork Vindaloo with Cashew Nuts"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYHbaRqEbTIhyphenhyphenck7BZ-wO7yIN6YVrzum7uUBKDNiPRZm-OkrJngiXcu7IsPOCRPJSwaM6w0kLedyo1JZigJP7m-mMiY5Ac0os5W38lCjxBHgETw6UYkpeOP7eyFyfjSsrcgRE0fw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4314734623351279002"},"published":{"$t":"2013-01-23T12:30:00.000+01:00"},"updated":{"$t":"2013-02-01T12:02:57.224+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Beef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"}],"title":{"type":"text","$t":"Beef Kofta Curry"},"content":{"type":"html","$t":" \u003Ca title=\"BeefKoftaCurry-0098-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8401775671\/\"\u003E\u003Cimg alt=\"BeefKoftaCurry-0098-WM\" src=\"http:\/\/farm9.staticflickr.com\/8356\/8401775671_91623ae4f7_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EIt’s been snowing outside for a few days now. Today it stopped, leaving the trees tops, the hills and the houses coated with an icing of powdery white. The air is clear and crisp although colored in shades of grey … and it’s cold. It’s the kind of cutting cold that goes straight to the bone benumbing toes, fingers and faces. I’ve had cold feet and hands for days that do not seem to warm up regardless of the hot baths, the feet stuck to the heater or the multiple layers of socks.\u003C\/p\u003E\u003Cp\u003EThe cure had to come from the inside. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt had to be the soul-warming, intense-satisfying kind of cure, which only comes with a big bowl of comfort food. Meatballs are right up there on the top list of favorite comfort foods for us. While the pot simmers away in a wonderful thick sauce, the house begins to smell irresistible and inviting, chasing away the chill.\u0026#160; \u003C\/p\u003E\u003Cp\u003EMeatballs and spaghetti, the Italian-American is a classic dish we grew up eating. But there is more to meatballs than pasta and a tomato sauce. When the mighty meatball travels the world it takes on many different luscious forms - each one more delectable than the other. The Greek have their \u003Cem\u003Ekeftedes\u003C\/em\u003E, the Mexicans indulge in \u003Cem\u003Ealbóndigas\u003C\/em\u003E, while the Swedish make \u003Cem\u003Eköttbullar\u003C\/em\u003E, in Germany you will find \u003Cem\u003EKönigsberger Klopse\u003C\/em\u003E, the Italians serve \u003Cem\u003Epolpette alla casalinga\u003C\/em\u003E, in Ukraine the \u003Cem\u003Ebikti\u003C\/em\u003E is popular, while Lebanese have \u003Cem\u003Ekaftas\u003C\/em\u003E, the Moroccans serve a \u003Cem\u003Ekefta\u003C\/em\u003E and the Danish make a mean \u003Cem\u003Efrikadellar\u003C\/em\u003E. Each country adding a special twist to make their meatballs special.\u003C\/p\u003E\u003Cp\u003EContrary to popular belief, meatballs are not only an Italian dish. Throughout history, many nations and cultures have laid claim on the humble meatball. The meatball has become varied to accommodate different tastes, available ingredients, and even religious traditions.    \u003Cbr \/\u003E\nThe first mentions of meatballs is dated back to the time of the Romans, found in an ancient recipe book written by Marcus Gavius Apicus (Apicius), who was born in 25 AD.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"BeefKoftaCurry-0108-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8402866574\/\"\u003E\u003Cimg alt=\"BeefKoftaCurry-0108-WM\" src=\"http:\/\/farm9.staticflickr.com\/8184\/8402866574_e06e6bc12e_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ESince then meatballs have also been found in other parts of the world. In Asian, Middle Eastern and North African cooking the \u003Cem\u003Ekofta\u003C\/em\u003E is found in rissoles, croquettes, and dumplings, where they are made of ground or mashed meat, which is mixed with ingredients such as rice, bulgur or vegetables. In India, \u003Cem\u003Ekoftas\u003C\/em\u003E can be made with fish, or even without meat, using only vegetables. Here the \u003Cem\u003Ekofta\u003C\/em\u003E may have a spicy filling and contain nuts, cheeses, or egg.\u003C\/p\u003E\u003Cp\u003ESwedish meatballs, \u003Cem\u003Ekötbullar\u003C\/em\u003E, first made their appearance in a 1754 cookbook by Cajsa Warg. \u003Cem\u003EKötbullar\u003C\/em\u003E are served with a creamy gravy and lingonberry preserves and have become Sweden’s national dish. \u003C\/p\u003E\u003Cp\u003EItalian immigrants brought along their own meatball - \u003Cem\u003Epolpette\u003C\/em\u003E recipes to the “new world”, many of which had evolved according to family tradition. \u003Cem\u003EPolpette\u003C\/em\u003E were not initially served with spaghetti but the two forces came together in order to please American guests, who frequented Italian restaurants and wanted meat served alongside their pasta dishes, thus creating another classic dish. \u003C\/p\u003E\u003Cp\u003EAnd Turkey boasts over 80 types of meatballs, each type made just a bit differently according to its region of origin!\u003C\/p\u003E\u003Cp\u003EWhen it is as cold as it currently is, I love making a divine thick gravy spiced with warming Indian spices like coriander, cumin, garam masala and chili to heat things up from the core. For my ultimate comforting dish, the \u003Cem\u003Ekoftas\u003C\/em\u003E are simmered in a tangy tomato sauce spiced up with some of my favorite Indian spices, giving it a fantastic kick. \u003C\/p\u003E\u003Cp\u003EWhat is your favorite meatball recipe?    \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Beef Kofta Curry\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/beef-kofta-curry\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"BeefKoftaCurry-0108-WM by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8402866574\/\"\u003E\u003Cimg alt=\"BeefKoftaCurry-0108-WM\" src=\"http:\/\/farm9.staticflickr.com\/8184\/8402866574_e06e6bc12e_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E45 minutes\u003Cspan class=\"value-title\" title=\"PT45M\"\u003E\u003C\/span\u003E\u003C\/span\u003E \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour \u003Cspan class=\"value-title\" title=\"PT1H\"\u003E\u003C\/span\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E6\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E2 tablespoons coriander seeds \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 tablespoon cumin seeds \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons olive oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoons garam masala \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1-2 teaspoon Kashmiri chili powder \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoons Turmeric powder \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E600g red onions, finely chopped\/li\u0026gt; \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E25g garlic cloves, crushed \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E700g ground beef \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 egg, beaten \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E6-8 cardamom pods \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E6 cloves \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E8 cm cinnamon stick, broken in half \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E200g can chopped tomatoes \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 tablespoon tomato paste \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Ehandful baby spinach leaves \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 red chili, finely sliced \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E6 tablespoons vegetable oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESalt and pepper, to taste \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EHeat a heavy pan over a high heat. Add the coriander and cumin seeds and roast for a few seconds until the spices are fragrant. Grind the spices into a fine powder, then mix with the Kashmiri chili powder, turmeric and garam masala. \u003C\/li\u003E\n\u003Cli\u003EHeat half of the oil in a large saucepan and sauté the onions and garlic gently for about 10 to 12 minutes until soft and golden. Add the ground spices and seasoning, cooking for a further 4 to 5 minutes. Transfer half of the mixture into a mixing bowl and allow to cool. \u003C\/li\u003E\n\u003Cli\u003EAdd the ground beef and the beaten egg to the onion-garlic mixture and mix everything together well. Shape into balls the size of walnuts and set aside. \u003C\/li\u003E\n\u003Cli\u003ETo the pan with the remaining onion-garlic mixture, add the cardamom pods, cloves, red chili and cinnamon stick. Pour the canned tomatoes, tomato paste and about 300 ml water to the pan. Season to taste and allow to gently simmer. \u003C\/li\u003E\n\u003Cli\u003EMeanwhile, heat the remaining oil in a non-stick frying pan. Add the meatballs, if necessary in two batches, and fry for approx. 3 minutes, turning them to brown on all sides. Drop the meatballs into the tomato sauce and simmer, part-covered, for 20 minutes stirring carefully every now and then until the sauce has reduced and thickened. During the last 3-5 minutes add the spinach leaves and stir. Check seasoning and serve hot with coriander flavored rice. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"BeefKoftaCurry-0111-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8401777717\/\"\u003E\u003Cimg alt=\"BeefKoftaCurry-0111-WM\" src=\"http:\/\/farm9.staticflickr.com\/8229\/8401777717_f97c055d7c_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E       \u003Cp\u003EA plate laced with steamy hot, perfumed rice and spicy meatballs wrapped in a wonderfully thick gravy is all I needed to feel the warmth of comfort and spice. With such gorgeous colorful meals inside, the cold outside has little chance of taking control. \u003C\/p\u003E\u003Cp\u003EMeals like this also keep me invigorated and energized, adding a great level of nutrition and substance to the busy days. I am in the middle of planning three workshops simultaneously, London, Ireland and next week I shall reveal the third one. \u003Cstrong\u003EHang on to your seatbelts!\u003C\/strong\u003E I am also working on a fantastic new photo project and organizing our ski trip in February. No wonder I need comforting bowls of meatballs to keep me going! have a great week and weekend ahead everyone! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these comfort food ideas ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"407\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"122\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9C2MXY2kJqr0mO7reahUfZKcLCZwQoWMFbtlNPNwU0iaONBtvQCXrb36Wwo8MGAJRU_pYkEWZvf_c4FIyzH804uwG1nggbEnrD6aBtdKSXnGPkaCvToNQCz5uY9PwYHy25E03cA\/s1600-h\/PastaSpicyLambMeatballs%25252003b%252520framed%25255B2%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"display: inline\" title=\"PastaSpicyLambMeatballs 03b framed[2]\" alt=\"PastaSpicyLambMeatballs 03b framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWN7oOPn1xaPbVIZq3TwzqOEjgaaDOw17XIP-OUv1rg-ggy9J9nZD2B2dhuB9IcRb1pg8IwhmGrfGp0J1gXry-vnN617veUTlY2j_njVLb24g2OmYyjMHJb4fPxKXOPQa4lU1UFw\/?imgmax=800\" width=\"162\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"137\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEit2LOCupXnmi2GhtrrXFOTUutU26QutMpgZ6twu8CAXyUs4gVLhkzFlUnypvJWdw00GoUvqUD3eyL-HTETOOQiJvhmL4EzAmWfO-VlFb8KXD60PIF9Q0LXlQQFY_jxa3O_LnJ7qg\/s1600-h\/MintMeatballs01framed2%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"display: inline\" title=\"MintMeatballs01framed2\" alt=\"MintMeatballs01framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjdwSjgHzV79gkvu1B9x7FoYt_2cHEB9SB4499eqK0z2Beh74xrAA9M7UJq3xD1auGXmUszVODO4d8-lrhHcTCvA1CKmyFT7kMwegi5WjznvVui9leWvEZYbOMsTh1b3pcYMtbiNA\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"138\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJHwmBe5czkBvSotBAPEY90aSYK1cp3ag-WzktafW89LDAjTqoufcIP3EAEwQ8iuUrqTh-yH82a0YCSa7DrSPBAW6_BsPLamQTueHHBwepW1a5OpzzLaaeqHUWvXFmv2HY5f7vyg\/s1600-h\/LambQuinceTagine-0005-WM_thumb%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"display: inline\" title=\"LambQuinceTagine-0005-WM_thumb\" alt=\"LambQuinceTagine-0005-WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg71A2ATLoPHLYLqMb6whcSYfFuO4AIlAbJuNBmVV7eibhu0PocTxJ4F_7ZOyE-4xuiULpjaUjUL6nHSB1ypAPj5t-7KYICRX7D2gNVczrPN9XwpvyK9TKaKf0KULohupevE-SeEQ\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"122\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/fettuccine-with-spicy-lamb-sausage.html\"\u003EFettucine with Spicy Lamb Sausage Meatballs\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"137\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/04\/mint-lamb-meatballs-with-spelt-risotto.html\"\u003EMint Lamb Meatballs with Spelt Risotto and a Coriander Pesto\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"138\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/lamb-and-quince-tagine.html\"\u003ELamb and Quince Tagine\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4314734623351279002\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/01\/BeefKoftaCurry.html#comment-form","title":"44 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4314734623351279002"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4314734623351279002"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/01\/BeefKoftaCurry.html","title":"Beef Kofta Curry"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWN7oOPn1xaPbVIZq3TwzqOEjgaaDOw17XIP-OUv1rg-ggy9J9nZD2B2dhuB9IcRb1pg8IwhmGrfGp0J1gXry-vnN617veUTlY2j_njVLb24g2OmYyjMHJb4fPxKXOPQa4lU1UFw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"44"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4758710837862581697"},"published":{"$t":"2012-10-03T12:57:00.000+02:00"},"updated":{"$t":"2012-10-03T12:57:00.553+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Bollywood Cooking: The Basics of an Indian Chicken Curry"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8044128589\/\" title=\"Chicken Curry by Meeta K. Wolff (2) by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Chicken Curry by Meeta K. Wolff (2)\" height=\"911\" src=\"http:\/\/farm9.staticflickr.com\/8029\/8044128589_871e3bb71e_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nCraving a curry for dinner perhaps?\u0026nbsp; A hot chicken curry is probably just what you need to tickle those taste buds and nothing beats a plate of curry atop a bed of steaming rice on a cold Autumn night. While curry has become a mainstream dish, the Pan-Asian versions of the curry has very little to do with the authentic dishes you will find in India or Pakistan. Furthermore, many of the curries found in restaurants across Europe offer at times, tame and altered versions or have extremely rich components making them a heavy affair. \u003Cbr \/\u003E\n   \u003Cbr \/\u003E\nThe curries in Indian homes are simple, depending more on the flavors achieved by combining a variety of spices rather than drowning the dish in cream and oil. \u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8049991223\/\" title=\"Bollywood Cooking_1 by WFLH, on Flickr\"\u003E\u003Cimg align=\"left\" alt=\"Bollywood Cooking_1\" height=\"158\" src=\"http:\/\/farm9.staticflickr.com\/8451\/8049991223_4fd1fd0bf5_o.png\" style=\"display: inline; margin: 0px 25px 0px 0px;\" width=\"181\" \/\u003E\u003C\/a\u003E  \u003Cbr \/\u003E\nTo show you how we make curries at home I share the recipe for my favorite curry and have broken it down in all its components. This is the basic method to almost any meat based curry, where you can substitute the chicken with beef, lamb or pork. For those who are venturing into curry making for the first time - have no fear - while the ingredient list looks long you will find all the items in any well stocked supermarket and Indian grocery store. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn an Indian kitchen a chicken curry would not be based solely on the breasts. We are all about the bones. The bones of the meat secure all the good stuff in it, giving the curry the flavor boost that chicken breasts or boneless meat just cannot. For flavors to be imparted in an aromatic curry, the flavors need to be added into the curry. A chicken breast is essentially quite a terse piece of meat, rather bland and does not offer much in terms of flavor to transfer into the curry. The flavor from meat on a bone however, is not only within the flesh but you are getting all the big, hidden and glorious flavors from within the bones. As the curry simmers gently on the stove, those flavors that are exuded from the bones is what transforms your curry from a plain tasting curry to an explosive Indian curry.\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/meetaspix\/8042530229\/\" title=\"The Cornerstones of a Curry by MeetaK, on Flickr\"\u003E\u003Cimg alt=\"The Cornerstones of a Curry\" height=\"911\" src=\"http:\/\/farm9.staticflickr.com\/8457\/8042530229_8fe4a5554b_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\nEven if you are very much about chicken breasts, bring yourself to throw a few extra pieces of chicken on a bone, like the wings, to add more powerful flavor to the curry. That is the most fundamental secret to an exceptional Indian curry.\u003Cbr \/\u003E\n \u003Cbr \/\u003E\nOnce the meat on a bone issue is sorted, the three principal ingredients to any Indian meat curry are onion, ginger and garlic. These are usually finely chopped or pureed into a paste.\u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Cb\u003ETip:\u003C\/b\u003E When I make curries I usually throw additional onions, garlic cloves and ginger into the food processor and process to give me finely chopped pieces. I reserve what I need for the curry and transfer the rest into ice trays, freezing them into cubes. Once frozen I simply place the cubes in a Ziploc freezer bag. Perfect, portioned cubes of onion, ginger and garlic ready to go whenever you crave a curry.       \u003C\/blockquote\u003EAs you sauté the onion, ginger and garlic, melting it down to a slightly golden color we need to create the gravy or the \u003Ci\u003Emasala\u003C\/i\u003E for the curry. Enter the wonderful piquant array of Indian spices. India boasts a massive variety of spices and for those of you who are unfamiliar with many of the spices the selection can become a giddying experience. \u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Cb\u003ETip:\u003C\/b\u003E I have broken down many of the spices used in the Indian kitchen in my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html\"\u003EIndian spice guide\u003C\/a\u003E\u0026nbsp; The guide gives an overview of all the spices we use in our kitchens, making it easier to understand how basic spices are combined with complementary or secondary spices for a different balance of flavors in your curries. \u003C\/blockquote\u003EA pivotal spice blend in the Indian kitchen is \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#garammasala\"\u003E\u003Ci\u003Egaram masala\u003C\/i\u003E\u003C\/a\u003E, which uses a mix of different spices, from cumin, coriander, cardamom to poppy seeds and saffron. No two spice blends are alike and each cook has his own secret mixture.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EGaram masala\u003C\/i\u003E in the chicken curry is added to the onion, ginger and garlic mixture and allowed to release its aromas in the pan for a few minutes. In theory this would be all you need in terms of spices to form the basis of a curry. However we Indians like complex and intricate flavors, demanding a lot from our taste buds, we elevate some of the different flavors that are contained in the \u003Ci\u003Egaram masala\u003C\/i\u003E. Depending on how you would like your curry to taste, you simply add a little more of the individual spices found in the \u003Ci\u003Egaram masala\u003C\/i\u003E. For a floral and herby flavored curry increase the level of ground coriander and\/or for a piquant and strong flavored curry add more ground cumin and\/or for a slightly softer, sweeter note a dash more of cinnamon should do the trick. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs the spices heat up with the onion, ginger and garlic mixture, the aromatic oils are drawn out of all the perfumed woody spices added to the curry. If you were to add these spices later, with the tomatoes for example, they would not have the opportunity to unfold their flavors and give the vibrant performance in the curry. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFresh or canned tomatoes are then added to the pan and left to simmer down and caramelize. This is an important stage in a curry. The tomatoes need to be allowed the time to bubble through and the perfumed oils to emerge to the top and turn the mixture golden. At this point another essential spice is added to the curry - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\"\u003Eturmeric\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8044133315\/\" title=\"Turmeric Spice by Meeta K. Wolff by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Turmeric Spice by Meeta K. Wolff\" height=\"911\" src=\"http:\/\/farm9.staticflickr.com\/8454\/8044133315_bb8e60fd07_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E   \u003Cbr \/\u003E\nIn every curry I cook I use three cardinal spices - the key spice in meat curries is \u003Ci\u003Egaram masala\u003C\/i\u003E, to every curry I also add turmeric and chili. Turmeric is the quintessential spice in the Indian spice kitchen and as a ground root it brings the essence of earthy flavors to the curry. Besides lending its vivid yellow color to the curries it is added to, turmeric is a wonder spice with incredible healing properties. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce the oils begin to separate in the tomato mixture it is time to add the chicken (or meat) pieces, covering them with the \u003Ci\u003Emasala\u003C\/i\u003E mixture and water and then left to simmer for a good 40 minutes. Often I will add a pinch of sugar to enhance the caramelized taste of the onions and tomatoes.\u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Cb\u003ETip:\u003C\/b\u003E Do not add too much water as once you have salted the curry the meat will begin to release its juices adding more liquid to the curry. You do not want thin watery curry but rather a curry with a thick gravy coating the meat.\u0026nbsp; \u003C\/blockquote\u003EAdd a handful of chopped coriander leaves to the curry to give it a refreshing, slightly lemony and minty flavor, rounding off the curry perfectly. \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8044132045\/\" title=\"Chicken Curry by Meeta K. Wolff by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Chicken Curry by Meeta K. Wolff\" height=\"911\" src=\"http:\/\/farm9.staticflickr.com\/8309\/8044132045_cb000f67dd_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nThis is not a fancy type of chicken curry nor will you find this kind of curry on the menu of a restaurant. This is the curry we cook at home on any night of the week - if needed - on every night of the week! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like marinating my chicken in a yogurt and buttermilk spice mixture allowing the meat not only more time with the spices but also the yogurt-buttermilk tenderizes the meat making it more succulent. This is optional and you can leave it out if you are pressed for time. \u003Cbr \/\u003E\nBesides adding \u003Ci\u003Egaram masala,\u003C\/i\u003E I up the levels of ground coriander, cumin and add a pinch of cinnamon. A few crushed cardamom pods also go into my curry - what can I say I am a true spice girl. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGive your taste buds a real party! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"hrecipe\" style=\"background-color: #fbfaf7; border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-top: #ff9900 1px dotted; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px;\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cb\u003ERecipe: The Basic Chicken Curry\u003C\/b\u003E\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ci\u003EPrintable version of recipe \u003C\/i\u003E\u003Ci\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/the-basic-indian-chicken\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8044132045\/\" title=\"Chicken Curry by Meeta K. Wolff by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Chicken Curry by Meeta K. Wolff\" class=\"photo\" height=\"240\" src=\"http:\/\/farm9.staticflickr.com\/8309\/8044132045_cb000f67dd_m.jpg\" width=\"160\" \/\u003E\u003C\/a\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Cspan class=\"preptime\"\u003E20 minutes\u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr\/\u003E Total Time: \u003Cspan class=\"duration\"\u003E1 hour 20 minutes\u003Cspan class=\"value-title\" title=\"PT1H20M\"\u003E plus marination overnight\u003C\/span\u003E\u003C\/span\u003E \u003Cbr\/\u003E Serves: \u003Cspan class=\"yield\"\u003E8\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EIngredients\u003C\/b\u003E:       \u003Cbr \/\u003E\n\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E3 tablespoons Greek yogurt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons buttermilk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon turmeric \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoon garam masala \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon ground coriander \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon ground cumin \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E8-10 chicken drumsticks and thighs, skinned \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons rape seed oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 garlic cloves, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 large onions, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Elarge thumb size ginger, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 teaspoon garam masala \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoon ground cumin \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoon ground coriander \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 cardamom pods, cracked \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/2 teaspoon cinnamon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E800g fresh tomatoes, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 tablespoon tomato paste \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 small red chili, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon turmeric \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESalt to taste \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EHandful of coriander, chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cb\u003EMethod\u003C\/b\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EFor the marination mix together the yogurt, buttermilk, 1 teaspoon turmeric, 2 teaspoon garam masala, 1 teaspoon ground coriander, 1 teaspoon ground cumin. Prick the chicken pieces with a knife. Place the pieces in a large dish and pour the marinade over the chicken. Make sure the pieces are nicely coated then cover with plastic wrap and refrigerate overnight. \u003C\/li\u003E\n\u003Cli\u003EBring the chicken to room temperature. Heat the oil in a large pan, add the onion, garlic, ginger and sauté gently until transparent. Add the 3 teaspoons garam masala, 2 teaspoon cumin, 2 teaspoon coriander, cardamom and cinnamon. Continue to sauté the onion mixture until golden and caramelized. Add the tomato paste and the chopped tomatoes. Mix well and allow the mixture to simmer until the oils begin to separate - about 8-10 minutes. \u003C\/li\u003E\n\u003Cli\u003EOnce the mixture comes together add the chili, turmeric and salt and simmer for another few minutes, then add the chicken, reserving the marinade. \u003C\/li\u003E\n\u003Cli\u003ECook chicken in the masala for a few minutes. Pour about a cup of water to just about cover the the pieces. Simmer uncovered for 40-45 minutes, adding the marinade to the mixture 15 minutes before the end of the cooking time. The chicken should be cooked to the bone and the gravy should be thick. Adjust the seasoning, sprinkle with fresh coriander leaves and serve hot with steamed spiced basmati rice. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes:\u003C\/b\u003E       \u003Cbr \/\u003E\nThe Indian kitchen is a treasure of spices and we use the colorful palate to create aromatic and explosive curries. We’re not about the heat but about the art of blending a mixture of spices together to bring out intriguing flavors. In my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html\"\u003EIndian Spice Guide\u003C\/a\u003E I talk you through the basic spices used in Indian kitchen, the complementary spices and the aromatic secondary spices. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCooking fluffy, scented rice to accompany the curries is as important on the Indian dinner table as the curry itself. Indians use the elegant long grained basmati rice, adding whole spices like cloves, cardamom pods, cinnamon sticks or bay leaves to gently perfume it or golden fried onions, peas and coriander leaves for more flavor. Check out \u003Ca href=\"http:\/\/rosas-yummy-yums.blogspot.de\/2012\/09\/how-to-cook-jasmine-and-basmati-rice.html\"\u003ERosa’s helpful guide to cooking the perfect steamed basmati rice\u003C\/a\u003E. \u003C\/div\u003E\u003Chr \/\u003E\u003Cb\u003EVerdict\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8044130433\/\" title=\"Chicken Curry by Meeta K. Wolff (3) by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Chicken Curry by Meeta K. Wolff (3)\" height=\"911\" src=\"http:\/\/farm9.staticflickr.com\/8170\/8044130433_a39e49e028_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E   \u003Cbr \/\u003E\nHaving travelled and lived all across the globe I find delight in all kinds of cuisines, but I always come back to my own simple Indian dishes the way my mum, my nani (grandmother) and my dad makes them, adding my own touch. My \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/03\/bollywood-cooking-chicken-curry.html\" target=\"_blank\"\u003Edad’s easy no-fuss version of chicken curry\u003C\/a\u003E is a dish I turn to on weeknights when the curry craving kicks in and we all are really looking forward to a hassle-free curry. Yes my dad is a breast-man (sounds naughty) but over the years I have convinced him to throw in a few pieces of wings for the extra flavor.\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cb\u003E\u003Cspan style=\"font-size: medium;\"\u003EDubai Workshop Update\u003C\/span\u003E\u003C\/b\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj05pjVAj1Buaab3mKoZ0FuXVXrbqsZA6mEiihWINzfA0SZ-1lS8kCoE4R7dDZu6StDmYi8O6aibxAzeJQrFwAfXNgOLPFhjFbGk4ORlMB-8N-sMK7DEYCJYqM2pJwcc5tFvEOILg\/s1600-h\/Tavola%25255B6%25255D.jpg\"\u003E\u003Cimg align=\"right\" alt=\"Tavola\" border=\"0\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh73fYY_oB8IeVizQDvOyxiJ7DLw_r6VT70_mZ9TNMy-It4gGkQ3_19IdX0ZyV3_L_C7zlm5Ufyn91AyPYCgvbidVJ8ZuUAZfyZCMXtVnGNM5vMWrOgHZKV-xhPQUVCohRHWv3oJQ\/?imgmax=800\" style=\"border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; margin: 0px 0px 0px 15px;\" title=\"Tavola\" width=\"200\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nA few exciting updates on the upcoming \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/09\/workshop-miele-dubai-food-photography.html\" target=\"_blank\"\u003EDubai Food Photography and Styling Workshop\u003C\/a\u003E today. We’ve integrated \u003Cb\u003Ea new session\u003C\/b\u003E to the programme and I am really excited that my dear friend \u003Ca href=\"http:\/\/mycustardpie.com\/\" target=\"_blank\"\u003E\u003Cb\u003ESally Prosser\u003C\/b\u003E\u003C\/a\u003E (the incredible hostess behind the workshop) will be holding a session on \u003Cb\u003E“Social Media Strategy for Food Blogging.”\u003C\/b\u003E Sally will give us tips and share secrets on how to optimize our social media know-how for best results. As a Marketing Communications Consultant, specializing in Social Media Strategy, she has all the experience to lead this session. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA vital part of food styling is the props! Finding the right selection of props to match the mood and atmosphere of the image is an important factor. That is why I am extremely thrilled to announce our \u003Cb\u003Ecollaboration with \u003C\/b\u003E\u003Ca href=\"https:\/\/www.facebook.com\/TavolaME\" target=\"_blank\"\u003E\u003Cb\u003ETavola ME\u003C\/b\u003E\u003C\/a\u003E. The folks at Tavola have literally opened their store for us and will be \u003Cb\u003Esponsoring all the props\u003C\/b\u003E we need to set the perfect scene for our assignments. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith the lovely \u003Ca href=\"http:\/\/www.dimasharif.com\/\" target=\"_blank\"\u003EDima Sharif\u003C\/a\u003E creating an \u003Cb\u003Eimpressive Moroccan menu\u003C\/b\u003E for us, a field trip to the amazing \u003Ca href=\"http:\/\/www.atlantisthepalm.com\/restaurants\/barsandrestaurants\/nasimibeach.aspx\"\u003E\u003Cb\u003EAtlantis,The Palm\u003C\/b\u003E\u003C\/a\u003E for a tasting and meeting a surprise celebrity chef (more on that next week) this workshop is on the roll! \u003Cb\u003EMore details \u003C\/b\u003E\u003Ca href=\"http:\/\/mycustardpie.com\/food-photography-styling-workshop-dubai\/\" target=\"_blank\"\u003E\u003Cb\u003Ehere\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003E\u003Cb\u003E\u003Cspan style=\"font-size: medium;\"\u003EMonthly Mingle\u003C\/span\u003E\u003C\/b\u003E\u003C\/a\u003E\u003Cb\u003E\u003Cspan style=\"font-size: medium;\"\u003E October\u003C\/span\u003E\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh7oE4ySwpKElmDmsgLPDYwgZOM42rOp-Tp5vxwoUUGg1rg4Mp971ki-5cbmoUX_OPFJRvPUQ387dMxIYpIv4_DTtmLQ17-Qspg1RZ1H8hedVTxiCR967pEQ9MoK5XPoNtAJ9dWLQ\/s1600-h\/MonthlyMingleBannerOctober2012%25255B6%25255D.png\"\u003E\u003Cimg align=\"left\" alt=\"MonthlyMingleBannerOctober2012\" border=\"0\" height=\"300\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgx7WFHKCqTo_Vs5gFxwmC0tF6HeqrnyXVEtwL5BkUmnu4dGARoJ9vOtWms5YfPdUlFX7eaPZqNP-al3Me47bXnx6ek8_X4tzMLVoL6vdnkR1rOhFrcFxpbl6cM1lmYHBUZJXa_Lw\/?imgmax=800\" style=\"border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; margin: 0px 20px 0px 0px;\" title=\"MonthlyMingleBannerOctober2012\" width=\"300\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\nOver on \u003Ca href=\"http:\/\/jenncuisine.com\/\" target=\"_blank\"\u003EJenn Cuisine\u003C\/a\u003E you can check out the amazing \u003Ca href=\"http:\/\/jenncuisine.com\/2012\/10\/monthly-mingle-roundup-americana\" target=\"_blank\"\u003Eroundup for September’s mingle “Americana”\u003C\/a\u003E. Check it out. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis month we are heading over to Utah to join the delightful Dara of \u003Ca href=\"http:\/\/www.cookincanuck.com\/\" target=\"_blank\"\u003ECookin Canuk\u003C\/a\u003E, who will be hosting October’s \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E. Her theme is “Squash” the perfect ingredient for October! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou have the whole of October to present your incredible squash dishes. Deadline is 31 October. Hope to see you there!\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003EYou might like these curry ideas from WFLH:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ctable border=\"0\" cellpadding=\"2\" cellspacing=\"2\" style=\"width: 517px;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8049869098\/\" title=\"ChickenTikkaMasala02 framed[2] by WFLH, on Flickr\"\u003E\u003Cimg alt=\"ChickenTikkaMasala02 framed[2]\" height=\"240\" src=\"http:\/\/farm9.staticflickr.com\/8029\/8049869098_394e3d0c69_m.jpg\" width=\"162\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"177\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8049863407\/\" title=\"Butter Chicken 01 framed[4] by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Butter Chicken 01 framed[4]\" height=\"240\" src=\"http:\/\/farm9.staticflickr.com\/8311\/8049863407_8fb094ecc8_m.jpg\" width=\"162\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"211\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8049863477\/\" title=\"MutterPaneer_0041CRMeetaK2a_thumb by WFLH, on Flickr\"\u003E\u003Cimg alt=\"MutterPaneer_0041CRMeetaK2a_thumb\" height=\"240\" src=\"http:\/\/farm9.staticflickr.com\/8320\/8049863477_fe0a8393f8_m.jpg\" width=\"160\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/bollywood-cooking-chicken-tikka-masala.html\"\u003EChicken Tikka Masala\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"177\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/bollywood-cooking-murg-makhani-creamy.html\"\u003ECreamy Butter Chicken\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"211\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/bollywood-cooking-mutter-paneer-indian.html\"\u003EMutter Paneer – Indian Cheese with Peas in a Creamy Tomato Sauce\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4758710837862581697\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/10\/BasicIndianChickenCurry.html#comment-form","title":"55 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4758710837862581697"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4758710837862581697"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/10\/BasicIndianChickenCurry.html","title":"Bollywood Cooking: The Basics of an Indian Chicken Curry"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh73fYY_oB8IeVizQDvOyxiJ7DLw_r6VT70_mZ9TNMy-It4gGkQ3_19IdX0ZyV3_L_C7zlm5Ufyn91AyPYCgvbidVJ8ZuUAZfyZCMXtVnGNM5vMWrOgHZKV-xhPQUVCohRHWv3oJQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"55"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8611868813619786130"},"published":{"$t":"2011-02-23T09:30:00.000+01:00"},"updated":{"$t":"2011-02-23T09:47:16.927+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice\/Pilafs\/Pulaos"}],"title":{"type":"text","$t":"Bollywood Cooking: The Hyderabadi Lamb Biryani"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Hyderabadi Lamb Biryani (0025) by Meeta K. Wolff\" border=\"0\" alt=\"Hyderabadi Lamb Biryani (0025) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEQfo4RJyEf4-teKBO88qhsCMJIQR11cZPI6cEghaqERMwvkuOCtsswEhyphenhyphen_BbpntqKv5LEx8fumRLo5ewZ5FfEuPEluP8mJpqU6AxiB_2aC_KIvNbiR_thaJI3fMiY9rX6VUcrOg\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EYou have not celebrated a festivity if you have not celebrated the Indian way! I shall be so bold and state the fact. Indians love grandeur and splendor, especially us Punjabis, and being a big hearted folk we splash out on celebrations and festivities whenever the occasion allows us to. However, Indian weddings are the most extravagant and lavish festivity one can ever experience.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt’s been a long time since I’ve attended an Indian wedding but my memory is filled with rich vivid pictures; a kaleidoscope of colors with such unique and glamorous flair. I have memories of sitting on a white horse with my uncle, who dressed in pure white and a silk pink turban, seemed slightly nervous as we set off to pick up his bride. Along the entire route we were accompanied by the lively\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Baraat\"\u003E \u003Cem\u003Ebaraat\u003C\/em\u003E\u003C\/a\u003E, who danced, sang and reveled on this joyous occasion. The procession seemed to grow with every turn we took, picking up merry revelers along the way. Soon, it seemed to me, sitting up on the horse, that we were floating in a single mass of a brilliantly colored sea. Splashes of glorious gold, opulent orange and ravishing red to my right, while on my left a burst of marvelous mauve, brilliant blue and gorgeous green radiated exhilaration and liveliness. \u003C\/p\u003E\u003Cp\u003EIndian marriage ceremonies are very ritualistic, often beginning days before the actual wedding. These so called pre-wedding ceremonies are a lot of fun and really the perfect excuse for more partying. Punjabi weddings, in particular, are vibrant and celebrated like a carnival, exhibiting splendid elegance. We love music, singing and dancing, so it is no surprise that each ceremony is accompanied by a lot of\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Bhangra\"\u003E \u003Cem\u003Ebhangra\u003C\/em\u003E\u003C\/a\u003E,\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Gidda\"\u003E \u003Cem\u003Egiddas\u003C\/em\u003E\u003C\/a\u003E and\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Sangeet\"\u003E \u003Cem\u003Esangeet\u003C\/em\u003E\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Cinnamon2011 (0045) by Meeta K. Wolff\" border=\"0\" alt=\"Cinnamon2011 (0045) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgp-cSms7P8moJYVvT3cABKdT8kJGY_iaKTS5W7re9YoeY3KD6KeDoOxgIFy2tRhgGPTLNt2BD1AcnU7JNcI30vQTSU00cWFoSvvV3XxbbpwCQ20MYkC46CGJ_Vjt2ATB5BrHqTbw\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThere are quite a few pre-wedding ceremonies, but my favorite one is the ceremony of \u003Cem\u003EMehndi\u003C\/em\u003E or henna. For the bride it is one of the most important rituals before the wedding where the \u003Cem\u003Emehndi\u003C\/em\u003E is brought to her house by a member of the groom’s family (sister).\u0026#160; It is then applied to the bride’s hands and feet in beautiful intricate motifs. Usually, hidden within the \u003Cem\u003Emehndi\u003C\/em\u003E pattern is the name or the initials of the groom. The ritual is, of course, also accompanied by festivities, with the dancing and singing of traditional songs.\u003C\/p\u003E\u003Cp\u003EThe actual wedding day itself also includes several rituals, which are performed throughout the day at both the bride’s and groom’s respective homes. Finally as both arrive at the location of the ceremony the marriage begins with the \u003Cem\u003EVarmala\u003C\/em\u003E. This is the actual beginning of marriage rituals, which involves the bride and groom exchanging garlands, studded with white, red and mustard colored flowers. The \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Granthi\"\u003E\u003Cem\u003EGranthi\u003C\/em\u003E \u003C\/a\u003Eor priest chooses an auspicious time or \u003Cem\u003Emuhurat\u003C\/em\u003E of the wedding ceremony and begins with reciting the \u003Cem\u003ELavan \u003C\/em\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Paath\"\u003E\u003Cem\u003Epaath\u003C\/em\u003E\u003C\/a\u003E or prayers from our holy book the \u003Cem\u003ESri Guru Granth Sahib\u003C\/em\u003E. While the groom recites the first few mantras, the bride’s sisters steal his shoes. This is an amusing tradition, in which the girls will charge the groom a fee for agreeing to return his shoes. \u003C\/p\u003E\u003Cp\u003EWhen all the rituals have been carefully carried out at the end of the long day it is finally time to indulge in mouth-watering food. Indian weddings offers opulent and lavish food preparations and guests are treated to a magnificent variety of dishes. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Hyderabadi Lamb Biryani (0032) by Meeta K. Wolff\" border=\"0\" alt=\"Hyderabadi Lamb Biryani (0032) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjboRii93zJ69WbgnJoQP5j7BFEsjS43F02f_QIoXBXhpEN5N-C1BXeyh_bQhYhyG8kmxXKKZQdRVGtGOnh5fSQTVpJt30Qto5ATGSKrX4J_F7I7AN68UQFglOE2bLpIvo3MzuD0A\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u003C\/p\u003E\u003Cp\u003EUpon arrival at the venue of the function, finger food and other snacks along with drinks, soups, juices, mocktails, are served to the guests. After the marriage ceremony is completed, guests continue the feast with the main course followed by dessert. One will find a rich and extravagant array of dishes, which most probably will include popular North Indian dishes like,\u003Cem\u003E \u003C\/em\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/bollywood-cooking-mum-creamy-black.html\" target=\"_blank\"\u003E\u003Cem\u003EDal Makhani\u003C\/em\u003E\u003C\/a\u003E\u003Cem\u003E, \u003C\/em\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/bollywood-cooking-mutter-paneer-indian.html\" target=\"_blank\"\u003E\u003Cem\u003EMutter Paneer\u003C\/em\u003E\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/bollywood-cooking-murg-makhani-creamy.html\" target=\"_blank\"\u003EButter Chicken\u003C\/a\u003E and sweet rice pudding called \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/09\/bollywood-cooking-kesar-di-kheer.html\" target=\"_blank\"\u003E\u003Cem\u003EKheer\u003C\/em\u003E\u003C\/a\u003E. Another dish sure to be on the menu is a biryani, usually a chicken biryani but often one will find the Queen of biryanis – the Hyderabadi Biryani adorning the buffets. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"margin: 0px 15px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSoRJx-yQeFZmDB3H4SOfxqKq8LxAs54efcf3T6-tidwKTt907fKX_1m3VVqAn0Ym4IAnCESqO-c-ChtgkKe94suHqkE1JfZZYqZ2x649CgS4oYqSpwZiiUl9VQ9iJ9rGD12ltlw\/s800\/Bollywood Cooking_1.png\" width=\"150\" height=\"133\" \/\u003E An iconic dish, the Hyderabadi biryani combines the Mughlai and Andhra cuisines into one flavorful dish. There are two methods of preparing the Hyderabadi biryani – in the \u003Cem\u003EKatchi\u003C\/em\u003E (raw) biryani, raw meat marinated in yogurt and spices is sandwiched between layers of aromatic rice. The vessel is then sealed and steamed for hours over hot coals. The \u003Cem\u003EPakki\u003C\/em\u003E biryani is made of meat that is cooked before it is layered with the rice and then placed for a shorter amount of time on the hot coals. \u003C\/p\u003E\u003Cp\u003EIn this version I use the \u003Cem\u003EKatchi\u003C\/em\u003E biryani method, but tuning it down so that it is simpler to cook at home. The result is a simple yet incredible oven baked biryani, full of aromatic flavor. The rice and meat are baked until the lamb is succulent and falls apart at the touch of a fork. Irresistibly good! \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EHyderabadi Lamb Biryani\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/hyderabadi-lamb-biryani\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the lamb\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E500g boneless leg of lamb, cut into small cubes      \u003Cbr \/\u003E\n250g Greek yogurt       \u003Cbr \/\u003E\n2 tablespoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003Eginger\u003C\/a\u003E, crushed       \u003Cbr \/\u003E\n1 tablespoon garlic, crushed       \u003Cbr \/\u003E\n2 teaspoon Kashmiri chili       \u003Cbr \/\u003E\n1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#garammasala\" target=\"_blank\"\u003Egaram masala\u003C\/a\u003E\u0026#160; \u003Cbr \/\u003E\n1\/2 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003Eturmeric powder\u003C\/a\u003E       \u003Cbr \/\u003E\nHandful each of mint and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander\u003C\/a\u003E leaves, finely chopped       \u003Cbr \/\u003E\nSalt\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the rice\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E300g Basmati \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/06\/risotto-ai-funghi-e-prezzemolo.html#rice\" target=\"_blank\"\u003Erice\u003C\/a\u003E       \u003Cbr \/\u003E\n2 tablespoon ghee or \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/butter-oil-what-heck-is-it.html\" target=\"_blank\"\u003Ebutter oil\u003C\/a\u003E\u0026#160; \u003Cbr \/\u003E\n2 bay leaves       \u003Cbr \/\u003E\n1 teaspoon black \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin seeds\u003C\/a\u003E       \u003Cbr \/\u003E\n2 black \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E pods       \u003Cbr \/\u003E\n2-3 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E sticks       \u003Cbr \/\u003E\n2 red onions, cut in half then thinly sliced       \u003Cbr \/\u003E\n1\/2 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#saffron\" target=\"_blank\"\u003Esaffron\u003C\/a\u003E threads, soaked in 1-2 tablespoons warm water for about 15-20 minutes       \u003Cbr \/\u003E\n2 tablespoon Ghee or \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/butter-oil-what-heck-is-it.html\" target=\"_blank\"\u003Ebutter oil\u003C\/a\u003E       \u003Cbr \/\u003E\nSalt       \u003Cbr \/\u003E\nHandful mint leaves chopped       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ETo marinate the lamb, combine lamb cubes with all the spices, herbs and ginger, garlic and yogurt. Toss well to coat the meat pieces. Refrigerate, covered overnight so that the flavors blend with each other.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWash and rub the rice well until the water runs clear. Place rice in a bowl and fill with water about halfway up the bowl, set aside for about an hour until the rice soften. Drain well.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a medium sized saucepan heat the ghee or butter oil, then add the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin\u003C\/a\u003E seeds cardamom pods, bay leaves and cinnamon sticks. Cook the spices until they begin to sizzle and take on a golden color – about 15 seconds. Add the onion slices and stir-fry for 3 to 5 minutes until they are fragrant and turn light brown.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EStir in the saffron and water and allow to gently simmer for 3-4 seconds, then add rice. Toss to coat the rice with the saffron and onions.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour about 230 ml water, season with salt. Stir the rice to incorporate the ingredients, then bring to a boil. Cook for approx. 5 minutes until the water had been soaked up. Remove pan from heat and set aside.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EHeat the oven to 170 degrees C. Prepare a large casserole dish by lightly brushing the inside with some ghee or butter oil.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESpread the lamb, together with the marinade over the bottom of the casserole dish. Drizzle the remaining ghee over the meat, then add the rice, spreading it evenly over the lamb. Cover casserole and bake for an hour or until the rice is cooked and the lamb is succulent and tender.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EServe in the casserole topped with chopped mint leaves. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Hyderabadi Lamb Biryani (0020) by Meeta K. Wolff\" border=\"0\" alt=\"Hyderabadi Lamb Biryani (0020) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9c22ZSNfMqeIxNICSqf4CY-aJgHiDYD0dWF93NbGbts_hS-4IPpv9HYAIwDZqWqSH_ss3ZNnTiGwbLg4Jx8tBlhcvwgZkE9lzT8fd4ZukIYZJV9VfZ46m44XlFrvuz4xxnIc_LQ\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EA exquisite celebratory dish filled with fragrant spiced flair. This biryani suits all occasions and festivities and will be the star of your dinner table. It’s also the perfect dish for me to celebrate a blog birthday with all my readers. It’s hard to believe this but this week (on Friday) \u003Cstrong\u003EWhat’s For Lunch, Honey? turns five\u003C\/strong\u003E. I guess I can say I am here to stay. An interesting statistic I picked up from Blogger: \u003Cstrong\u003E18176\u003C\/strong\u003E comments have been made on the various posts over the past five years. Thank you to each and every one of you – I know there are a few who have been with with following this space since Day 1. \u003C\/p\u003E\u003Cp\u003EWhat’s For Lunch, Honey? has opened so many doors for me – doors I would never have thought I would ever walk through. But here I am on the other side and feeling rather good about how this blog has evolved and how it has helped me hone my creative skills focusing on something I do with a passion – photography!\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/wonderfulmachine.com\/meeta-k-wolff\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 15px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"image\" border=\"0\" alt=\"image\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiuEov-Q8_0j96jaJlYOqYENEMD52Pj9zUY3zq2j_rWqZ9Ang_O_aQHUJrx_x52QZFEvNDvwr7HE2ph-8mprkf_zNvFF2a-6RfK3jmUAg00znISHmUaTwTqED_EBvQ3uBuabsJl3g\/?imgmax=800\" width=\"148\" height=\"38\" \/\u003E\u003C\/a\u003EWhich brings me to something else I wanted to celebrate with you. As of this week I am represented by the fantastic \u003Ca href=\"http:\/\/www.wonderfulmachine.com\/blog\/\"\u003E\u003Cstrong\u003EWonderful Machine\u003C\/strong\u003E\u003C\/a\u003E and you can find me in their \u003Ca href=\"http:\/\/wonderfulmachine.com\/country\/germany\/photographer\/meeta-k-wolff\"\u003EGermany section\u003C\/a\u003E and in their \u003Ca href=\"http:\/\/wonderfulmachine.com\/specialty\/food-drink\/international\/photographer\/meeta-k-wolff\"\u003EFood\/Drink section\u003C\/a\u003E. They liked \u003Ca href=\"http:\/\/www.meetakwolff.com\/\"\u003Emy portfolio\u003C\/a\u003E and took me on! Wonderful Machine represent great photography talents from around the world and I am in good company,\u0026#160; especially with \u003Ca href=\"http:\/\/wonderfulmachine.com\/country\/italy\/photographer\/ilva-beretta\"\u003Eher\u003C\/a\u003E!\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EShoot for the moon. If you miss at least you’ll land amongst the stars!\u003C\/em\u003E \u003C\/p\u003E\u003Cp\u003EHope you all have a lovely week and weekend. I’ll be back next week with something sweet! Be safe. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore Bollywood Cooking from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SIblw4ydvmI\/AAAAAAAACtI\/oaJPcY4p3bE\/Butter Chicken 01 framed[4].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/GajarHalwa05.jpg\" width=\"120\" height=\"201\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SBtIdutoGnI\/AAAAAAAACRM\/grg7ay1DdFw\/AchaariAloo 01 framed[3].jpg?imgmax=800\" width=\"120\" height=\"175\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/bollywood-cooking-murg-makhani-creamy.html\"\u003ECreamy Butter Chicken\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/friends-feasts-gajar-ka-halwa.html\"\u003EGajar Ka Halwa - Carrot Halwa\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/bollywood-cooking-aachari-alu-potatoes.html\"\u003EAachari Alu - Potatoes in Mango Chutney Sauce\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8611868813619786130\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/02\/bollywood-cooking-hyderabadi-lamb.html#comment-form","title":"58 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8611868813619786130"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8611868813619786130"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/02\/bollywood-cooking-hyderabadi-lamb.html","title":"Bollywood Cooking: The Hyderabadi Lamb Biryani"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEQfo4RJyEf4-teKBO88qhsCMJIQR11cZPI6cEghaqERMwvkuOCtsswEhyphenhyphen_BbpntqKv5LEx8fumRLo5ewZ5FfEuPEluP8mJpqU6AxiB_2aC_KIvNbiR_thaJI3fMiY9rX6VUcrOg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"58"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8479310590844859484"},"published":{"$t":"2010-06-23T08:59:00.001+02:00"},"updated":{"$t":"2010-06-25T14:37:17.445+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Bollywood Cooking: Mutter Paneer – Indian Cheese with Peas in a Creamy Tomato Sauce"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiKvYR7hLTyy2oHfBh6KaoJ25nNf7MdvsS10nhkJTthsOLTVLiZPaF98an8EuWgrnmInuULWyGX4SnGLwuDYmi0K9wwxE_fIuIiaxcXnkLCy5moJ28LoT_twG0vTcCW4NznRgBOog\/s1600-h\/MutterPaneer_0041CRMeetaK2a%5B2%5D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Mutter Paneer (0041) by MeetaK\" border=\"0\" alt=\"Mutter Paneer (0041) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgKufywX4nwXxFchqWhgZ6H494S89ry7IK2nvwrB9VxHCqY1wkuC0p37z9bLRB3tZBMe0rz2X2E-GocERWETn1U3-BmMmWlC3pl9LPpPBhCX4IOZul0QMmILxZhByrnxK7mFaKwJg\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/a\u003E\u0026#160;\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u0026quot;Oh you are so lucky!\u0026quot; was what everyone exclaimed when I'd give them the address of where we lived. It was always an easy address to remember, in any country we were living in at that time. Hotel \u0026amp; Resort xxx. The advantages of being a hoteliers daughter - not having a house to call home but a whole hotel. I did not really realize the power of this fact until I actually started school.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ESomehow having a beach, a few pools, restaurants, all kinds of sporting activities at my fingertips quickly advanced me to the top of the most popular lists in any of the schools I was visiting. I loved it - my brother not so.\u0026#160; I was 8-12, still impressionable and did not understand that these advantages or lists did not acquire the best or the most loyal sorts of friends one would have hoped to secure. \u003C\/p\u003E\u003Cp\u003EFor my parents it was always a balance act. Now that I am a parent myself, I can imagine it must have been a difficult task to convey the message when one was living a life of double standards. On one hand we were \u0026quot;like every other \u003Ci\u003Enormal \u003C\/i\u003Echild\u0026quot;, but we just had to look around at our surroundings and saw that we were not. I did not know many \u003Ci\u003Enormal \u003C\/i\u003Ekids who had a kitchen called \u003Ci\u003ERoom Service\u003C\/i\u003E. \u003C\/p\u003E\u003Cp\u003EFor my brother and myself it was the most natural thing and we grew up without any expected airs of being better than others. My mother made sure of that. So, while we had our own hotel room each, we still were in charge of clearing up the mess we left. Yes, the housekeeping made our beds and made sure we had fresh towels everyday, but just like every other child it was our responsibility to pick up after ourselves. Yes, we were spoilt by the pastry chef who always had a sweet treat ready for us when we got \u0026quot;home\u0026quot; from school, but my mum also made sure that the mini bar was not ladened with chocolates and sweet drinks but with fruit and healthy snacks. \u003C\/p\u003E\u003Cp\u003EMy parents did a brilliant job with those double standards, and while we knew there was something special in the way we were growing up, we were very much kept within our boundaries, in fact even more so because of our situation, by both of them.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiiKtVCHfZcPBJr2Gc2jGUnr6fL9_xMcMwNNQdazCA4_tf5lHdpJEZP9onCMvQ0fvYiII7oWyDQv9AR92WmlrDSWGDGBGqP_pXCIYnMDfTGYTeJw9Y0KZKb2NaciJeRCbcsjV_doA\/s1600-h\/MutterPaneer_0033CRMeetaK2%5B2%5D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Mutter Paneer (003) by MeetaK\" border=\"0\" alt=\"Mutter Paneer (003) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAXw-bfeKyw9bTZj3YQyEKnpnzviVCU7p8pMNps_8kPdVS7ByKCZ5MizdE8HGMbFhbq-OwhCGYH5GIDhjhdWt7mF1S4yut097jGI_kyfK26NxCGH_1mU6EeidMiV6IrVuZs15rCw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI wasn’t much older than Soeren, maybe 8 years old. One day I had just returned from school, it happened rarely, but I found myself alone in my room. My mum seemed to be out and the nanny was not around. It was lunch time and nothing was ordered. So, having seen my parents do this several times, I picked up the phone, dialed room service. Just as I had seen my dad and mum, I announced my name and informed them of my room number. I then proceeded to order every item on the menu, reading the menu back to front without stopping.\u003C\/p\u003E\u003Cp\u003EA few minutes later the nanny appeared and soon there was a knock on the door, as she opened the door, she was surprised, or maybe it was shock, to see 5 or 6 waiters pushing 5 or 6 trolleys in front of them loaded with the food I had ordered from the menu! Unfortunately for us my mum came back before we could hide or eat up all the evidence. \u003C\/p\u003E\u003Cp\u003EMy mother visited the room service manager that day and asked how was it possible that an 8 year old girl order the whole menu and not even one person on the entire staff object. The answer was close at hand – they were obliged to do so due to the position my dad had at the hotel. My mother was stumped! What happened to using common sense?\u003C\/p\u003E\u003Cp\u003EThat day the lesson I was taught by my parents was to use my common sense despite what others think!\u003C\/p\u003E\u003Cp\u003EOne of the disadvantages, and there certainly were a few, of living in a hotel was the fact that there came a point when you could not bear to look at the menu in any of the restaurants or room service. The food literally hung out of our throats. Too fine, too rich and too fancy – there were often times when we just craved the simple and the homey. At times like these it was good that my dad was in the position he was in, for my mum could simply walk into an unused part of the kitchen, get her ingredients and begin working her magic. \u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EMutter paneer\u003C\/em\u003E is an all-time favorite of mine. This popular North Indian dish is often found in Indian restaurants around the world but nothing compares to the way my mother would make it. \u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EMutter paneer\u003C\/em\u003E is basically a flavorful vegetarian dish made of soft homemade Indian cheese called \u003Cem\u003Epaneer\u003C\/em\u003E, which is lightly pan friend then added to a spiced gravy with peas and tomatoes. \u003C\/p\u003E\u003Cp\u003EIn this recipe I’ve adapted my mother’s recipe over the years and instead of a thin gravy, I have created a creamier version, with an intensive fruity flavored tomato sauce, which coats the soft \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/paneer-do-piaza-indian-lunch.html#paneer\" target=\"_blank\"\u003Ehomemade \u003Cem\u003Epaneer\u003C\/em\u003E\u003C\/a\u003E.\u0026#160; \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EMutter Paneer\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/mutter-paneer\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E250g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/paneer-do-piaza-indian-lunch.html#paneer\" target=\"_blank\"\u003E\u003Cem\u003Epaneer\u003C\/em\u003E\u003C\/a\u003E, cut into cubes       \u003Cbr \/\u003E\n1 small red onion, coarsely chopped       \u003Cbr \/\u003E\n1\/2 inch thick piece of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003Eginger\u003C\/a\u003E, roughly cut       \u003Cbr \/\u003E\n3 large cloves garlic       \u003Cbr \/\u003E\n1 green chili       \u003Cbr \/\u003E\nCanola oil       \u003Cbr \/\u003E\n1 teaspoon black \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin seeds\u003C\/a\u003E       \u003Cbr \/\u003E\n1 bay\u0026#160; leaf       \u003Cbr \/\u003E\n250g chunky tomato passata\u0026#160; \u003Cbr \/\u003E\n2 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#garammasala\" target=\"_blank\"\u003Egaram masala\u003C\/a\u003E       \u003Cbr \/\u003E\n300g fresh or frozen peas, if using frozen do not thaw them       \u003Cbr \/\u003E\n100ml cream       \u003Cbr \/\u003E\npinch of sea salt       \u003Cbr \/\u003E\nhandful of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander\u003C\/a\u003E leaves, roughly chopped\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ETo pan-fry the \u003Cem\u003Epaneer\u003C\/em\u003E cubes heat a small glug of oil in a skillet to medium and place the \u003Cem\u003Epaneer\u003C\/em\u003E cubes in a single layer. Cook them, turning occasionally until all the surfaces is a light golden color. Carefully remove the cheese cubes and allow the drain on kitchen paper towels. Set aside.\u0026#160;\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPulse together onion, garlic, ginger and chili in a food processor until finely pureed.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour a drizzle of oil into a saucepan and heat to medium-high. Sprinkle the black cumin seeds and bay leaf and cook for approx 6-8 seconds, until the cumin seeds are fragrant and turn slightly brown.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the onion-garlic mixture and stir-fry for approx. 6 minutes until the mixture takes one a reddish golden color.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the passata and mix. Lower the heat to medium, then add the garam masala and salt. Allow to simmer covered for 5 minutes, then remove the lid and simmer for another 5 minutes, until the sauce becomes thick.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd about 50ml of water, then the peas and stir. Simmer for another 8 minutes or until the peas are tender. Keep an eye on the consistency of the gravy. If you find it is becoming too dry add a few tablespoons of water.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFold in the cream, then finally add the \u003Cem\u003Epaneer\u003C\/em\u003E and allow to simmer for another 5 minutes.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EServe sprinkled with chopped coriander leaves. Is perfect with \u003Cem\u003Enaans\u003C\/em\u003E or pitas and even better with a light pilaf. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgp8KXhMxxEkcuvjwQ8TzNmFz_EFO3iQi9LekHlovtK3WQJfvjgo4pXsYfzgtON3Zq5Pi6bG660S5TaG9bowcaotlLEh6CbfjblzmR0pLdOQrqyzjmP_hb7joVF7s7J5Fp6Mrwcwg\/s288\/The Food Guide_1.png\" width=\"150\" height=\"150\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EThe \u003C\/strong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003E\u003Cstrong\u003EFood Guide\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E Tips:\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E- Make your own \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/paneer-do-piaza-indian-lunch.html#paneer\" target=\"_blank\"\u003Ehomemade \u003Cem\u003Epaneer\u003C\/em\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E- Find out everything about the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html\" target=\"_blank\"\u003EIndian spice kitchen\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/ol\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160; \u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjbibnJAB-wHgvya5XCxW_Zyvb73PYxPxtLxgLF7X1EmmWYknizpVDbrvJQVhs1INxDVSDUYrJCUlz6mDw6Mjhdxvd8xj_PRR2lYeJhyphenhyphen06gJinXlobTcDfTqJ1e9WYgoTavdMr8vw\/s1600-h\/MutterPaneer_0038CRMeetaK2%5B2%5D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Mutter Paneer (0038) by MeetaK\" border=\"0\" alt=\"Mutter Paneer (0038) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjCXqN_yMHPNLp2P0_CgBq5ts5oTlEH0H-cYoE7WUbVl8lc9ssqwMXcsByaZ3y870luDXrRyIHWOEX7fEU32XG1Q8IuPuAwoOq_pAZtibFtXHja8rbmGGP7W8863oIjKTyIYTwLCA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhile my mother’s version is based on the classic Punjabi style of making \u003Ci\u003Emutter paneer\u003C\/i\u003E, what I like about my version is that the gravy is thicker and heavily coats the \u003Ci\u003Epaneer\u003C\/i\u003E, so each bite of the cheese is accompanied by a plethora of incredible flavors. \u003Ci\u003EPaneer\u003C\/i\u003E itself is fairly bland and flavorless, but with a rich and full bodied tasting gravy it adds a heavenly highlight. The sauce itself is fruity and tangy and wonderfully aromatic and must be wiped clean with morsels of \u003Cem\u003Erotis\u003C\/em\u003E. \u003C\/p\u003E\u003Cp\u003EThis is a perfect side dish and can be accompanied by any of your favorite Indian flatbreads. It works well with a \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/07\/bollywood-cooking-murg-makhani-creamy.html\" target=\"_blank\"\u003Ecreamy butter chicken\u003C\/a\u003E for a more elaborate meal.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDelicious Indian curries from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SK3OdqPwpdI\/AAAAAAAAC3E\/QcNsDn_5iQs\/BasilPotatoCurry 01[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOO23MvNJJf7j2D45a9TOaNj8237NRSXTfg8wPOvMJH5tjsi7xaiHMWuJGYLF_6MAVlezB3GVyALkMwyMNqU3P1ipptVAoW4a7XAZvvm3V-garovu9VJrKJDt3I5DTq40bmrSsxA\/ framed[2].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiKtCPzUGXU_yK0uSx5IYZAxsnRuKeLcNRyiSiytHx-GGeQaFpI0PZlO75e1C6UmAFB2bv0PMyHtcSaPrkIXLUnDmt4NLlrCJINVOfNjDoeb_tvHEBbzGfzViJqOsAVhgNoICd7g\/[2].jpg?imgmax=800\" width=\"120\" height=\"184\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/08\/coconut-potato-curry-with-basil-cashews.html\" target=\"_blank\"\u003ECoconut Potato Curry with Basil \u0026amp; Cashews\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/11\/bollywood-cooking-chicken-tikka-masala.html\" target=\"_blank\"\u003EChicken Tikka Masala\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/08\/bollywood-cooking-egg-curry-in-creamy.html\" target=\"_blank\"\u003EEgg Curry in a Creamy Coconut Gravy\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8479310590844859484\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/06\/bollywood-cooking-mutter-paneer-indian.html#comment-form","title":"56 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8479310590844859484"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8479310590844859484"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/06\/bollywood-cooking-mutter-paneer-indian.html","title":"Bollywood Cooking: Mutter Paneer – Indian Cheese with Peas in a Creamy Tomato Sauce"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgKufywX4nwXxFchqWhgZ6H494S89ry7IK2nvwrB9VxHCqY1wkuC0p37z9bLRB3tZBMe0rz2X2E-GocERWETn1U3-BmMmWlC3pl9LPpPBhCX4IOZul0QMmILxZhByrnxK7mFaKwJg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"56"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4824862329813449704"},"published":{"$t":"2010-01-19T23:08:00.001+01:00"},"updated":{"$t":"2010-01-19T23:08:29.266+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Legumes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Bollywood Cooking: Chickpeas with Spinach – Channa Palak"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026#160;\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chickpeas with Spinach – Channa Palak (01) by MeetaK\" border=\"0\" alt=\"Chickpeas with Spinach – Channa Palak (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjL-F_TiWx3OdRIYA69URyhzjIuwJQaFzRWShijreI0oWbOSrqqS52rG8-S9pyBUTtKjfKrM_Vv9GRA3I7wcYeRolrfRTk1PW4FF27l_iuyNMWl41Rxn1BGdUAcAfT0PDWy-zF-rw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EGrowing up I always wanted to have a pet of some kind. I loved animals and just like any kid wanted a dog, a cat or a hamster to call my own. However, the fact that we were like gypsies moving from country to country and that my mum was finicky about having animal hair in her apartment I never actually got to own a pet.\u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EOur vacations to India were a bit like the animal paradise I had always imagined. My grandparents’ house in Delhi was not far from a thick deep park like woods, where monkeys dangled from tree to tree and the really cheeky ones sometimes came down as far as the walls of the house. Then there were goats or cows that roamed the streets freely and shared the pavement with stray dogs or cats. \u003C\/p\u003E  \u003Cp\u003EWhile this was paradise to us kids, it was a nightmare for my mother and aunts who were constantly paranoid we’d get some crazy animal disease. My grandmother on the other hand was always calm and telling her daughters to stop overacting. She would shake her head – after all her children were all brought up in much the same fashion and probably the same cows and goats roamed the streets back then. \u003C\/p\u003E  \u003Cp\u003E“Moving to your fancy foreign countries you have all turned to wimps!” she would joke. “My grandchildren will not be wimps!”\u003C\/p\u003E  \u003Cp\u003EWe’d run out squealing with delight and my mother and aunts would look helplessly at each other. \u003C\/p\u003E  \u003Cp\u003EIt was summer and we were carefree and liberated from worry like only children can be. We ran the streets barefooted and looking for adventure. Back home we never experienced the same adventures India offered us. And my grandmother was our heroine. She would give us day old \u003Cem\u003Echapattis\u003C\/em\u003E, milk, fruit and vegetables to feed our animal farm. We would carry the goodies a little bit away from the eyes of our mothers and create a foodie paradise for the stray animals. \u003C\/p\u003E  \u003Cp\u003EHowever, one day I think even I managed to rattle my grandmother’s nerves. \u003C\/p\u003E  \u003Cp\u003E“Nani! look I think these poor animals need a home!” I said coming into the kitchen where my nani was giving the cook instructions for dinner. \u003C\/p\u003E  \u003Cp\u003EShe did not look up but just told me to take the animals out on the veranda and she’ll be there in a bit. \u003C\/p\u003E  \u003Cp\u003ESo I did. I waited. But my mum came out on the veranda, turned pale and let out a scream. Soon the family were gathered around all talking at the same time giving me the feeling I was going to get into a lot of trouble. Finally my nani came out.\u003C\/p\u003E  \u003Cp\u003E“What’s the ruckus about?” Then she saw me holding two white rats by their tails – two very dead rats. I was feeling uncomfortable right about then with the whole clan looking at me and I think my nani realized that. \u003C\/p\u003E  \u003Cp\u003E“My God you people, have you not seen big mice in your lives?” she said coming towards me. “Don’t you have big mice in your fancy foreign countries?” \u003C\/p\u003E  \u003Cp\u003EShe winked at me and with the end of her sari wrapped the rats (because that is what they really were) inside. \u003C\/p\u003E  \u003Cp\u003E“Come let’s see if we can find them a home!” And the two of us did. In a box that she buried later that evening, when I was asleep, in the garden along with her sari! \u003C\/p\u003E  \u003Cp\u003EThat was my nani. My heroine!\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chickpeas with Spinach – Channa Palak (02) by MeetaK\" border=\"0\" alt=\"Chickpeas with Spinach – Channa Palak (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjK8rWp_kXtC0LodVF7PrEhaYQxVXfn9s52r4sNvP8AiOCNG6j5da6Sqy28jFS7mDroLSQjlAkk4HGpLtsF3h3mnC4b576-QpBe2nD9qCK_4hJ34tSyTnGSqpVxaekaY9BLbS8wHQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EI love my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/bollywood-cooking-channa-masala.html#legumes\" target=\"_blank\"\u003Elegumes\u003C\/a\u003E, especially chickpeas. Only Indians have such a large repertoire of incredible tasting legumes dishes. The variety seems never ending. One of my all time favorites is a simple and comforting dish of chickpeas and spinach spiced with mustard seeds. Fancy it is not – but it is darned good and a perfect dish if you are still acquainting yourself with Indian cuisine. \u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003EChickpeas with Spinach – Channa Palak\u003C\/h4\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/chickpeas-with-spinach-channa-palak\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E450g chickpeas, soaked overnight then cooked till tender. Alternatively you can use canned chickpeas      \u003Cbr \/\u003E500g spinach leaves, washed and chopped       \u003Cbr \/\u003E1 teaspoon black mustard seeds       \u003Cbr \/\u003E2 tablespoons canola oil – or ghee (clarified butter)       \u003Cbr \/\u003E1 tablespoon ginger, finely chopped       \u003Cbr \/\u003E150g red onions, finely chopped       \u003Cbr \/\u003E2 teaspoons tomato paste       \u003Cbr \/\u003E1 large tomato, finely chopped       \u003Cbr \/\u003E1 green chili, finely chopped       \u003Cbr \/\u003ESalt to taste\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EHeat canola oil (or ghee) in a medium sized pan over a medium to high heat. Add the mustard seeds, cover and cook until the seeds have stopped popping – approx. 30 seconds.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ELower the heat and add the ginger, stir-frying for about 30 seconds until light brown.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EAdd the onion and cook for 10 minutes until onions are slightly caramelized and brown. Then add chopped tomato, tomato paste, green chili and salt. Finally tip in the chickpeas and coat with the sauce.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EAdd about 2 cups of water and bring the mixture to a boil. The lower heat and add the spinach in two to three batches, stirring until each batch has wilted.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EOnce all the spinach has been added allow the curry to simmer for 10-12 minutes on a medium low heat, until the sauce has thickened.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EServe hot with naans and chutney. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgp8KXhMxxEkcuvjwQ8TzNmFz_EFO3iQi9LekHlovtK3WQJfvjgo4pXsYfzgtON3Zq5Pi6bG660S5TaG9bowcaotlLEh6CbfjblzmR0pLdOQrqyzjmP_hb7joVF7s7J5Fp6Mrwcwg\/s288\/The Food Guide_1.png\" width=\"150\" height=\"150\" \/\u003E \u003C\/p\u003E    \u003Cp\u003E     \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003E\u003Cstrong\u003EFood Guide\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E Tips:\u003C\/strong\u003E \u003C\/p\u003E    \u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/spinach-and-chicken-lasagna.html#spinach\" target=\"_blank\"\u003ESpinach\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#mustardseeds\" target=\"_blank\"\u003EMustard seeds\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/bollywood-cooking-channa-masala.html#legumes\" target=\"_blank\"\u003ELegumes\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003EGinger\u003C\/a\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E \u003C\/blockquote\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chickpeas with Spinach – Channa Palak (03) by MeetaK\" border=\"0\" alt=\"Chickpeas with Spinach – Channa Palak (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgLdOeAHuKHBbs8l-Mf9WV9HzqjB6di_-jH7QCnm0CuIV4bZcyU6GO5dpv3hUMI_YQ_PX16DzlvqV498XUeFcmV5pnEtqkTVUoUDUc0nic7B-AlKgl7wfwaAMjIYdPazgkn0neKsg\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003ETart and tangy with a hint of rustic tasting mustard seeds, this is a beautifully balanced vegetarian dish. Not overly spicing it, the spinach and and chickpea flavors come through perfectly. The dish relies on the quality of the ingredients so try and get the freshest spinach and ripest tomatoes. \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EMore \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Bollywood%20Cooking\" target=\"_blank\"\u003EBollywood Cooking\u003C\/a\u003E from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjlfVDIqxxo4vHkDATqUmlLhk46ZD-XcxzZseBJPWH5F5sO0PUNNb1I467dO_FKbdVvI_ElNWf0KAsLs-zWoiDBkU3HhFCmHuil7uZcZ8xYSCSuUn7xoAsoa5ABc2BuSZxICj_O\/s1600\/ChannaMasala03.jpg\" width=\"150\" height=\"109\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PaneerDoPiazza01.jpg\" width=\"150\" height=\"101\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/R7lgpXEO0xI\/AAAAAAAABlI\/Q3h7ew8wP1k\/OkraIndian+03+framed[3]\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/bollywood-cooking-channa-masala.html\"\u003EChanna Masala\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/paneer-do-piaza-indian-lunch.html\"\u003EPaneer Do Piaza\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/food-of-movie-stars-spicy-okra-with.html\"\u003ESpicy Okra with Onions\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4824862329813449704\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/01\/bollywood-cooking-chickpeas-with.html#comment-form","title":"45 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4824862329813449704"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4824862329813449704"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/01\/bollywood-cooking-chickpeas-with.html","title":"Bollywood Cooking: Chickpeas with Spinach – Channa Palak"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjL-F_TiWx3OdRIYA69URyhzjIuwJQaFzRWShijreI0oWbOSrqqS52rG8-S9pyBUTtKjfKrM_Vv9GRA3I7wcYeRolrfRTk1PW4FF27l_iuyNMWl41Rxn1BGdUAcAfT0PDWy-zF-rw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"45"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1423198057686212427"},"published":{"$t":"2009-11-18T17:14:00.006+01:00"},"updated":{"$t":"2009-11-19T14:46:34.138+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Bollywood Cooking: An Assortment of Burfi with Mowie and Me"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhA9_ochhwYNyD6OJnXAoWRGjCSuzPRdqCLP_vqS4beGvdOFeGW52JQT4DAvb_WCjZ8C23pYcztc_wR55NX2ag6Ug01txyIoT809bgUO7aL4g5I2jJtFC-7Ul3xaHPmeXCDlyBUuA\/s1600-h\/Burfi%20Tray%5B2%5D.jpg\"\u003E\u003Cimg title=\"Burfi Tray\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"750\" alt=\"Burfi Tray\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhfOjwmQbcnVjQ1oNWBH6Eof45aHOEIyNIXY8mWN6pZJ1aPe8YxF_ThjIy-W94Dip1o8OthX06vuPX2M7MfWcFrQkKzo-VP_nsNFqiCfdhz0lpWW3Y078X0E2f7SnrLMOGA9-KWlw\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThere’s a special treat in store for you all today. For this session of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Bollywood%20Cooking\" target=\"_blank\"\u003EBollywood Cooking\u003C\/a\u003E I have some great support. Today \u003Ca href=\"http:\/\/www.mowielicious.com\/\" target=\"_blank\"\u003EMowie\u003C\/a\u003E and me are doing a double feature of a classic Indian sweet with a spectacular German twist. While Mowie shares his pretty Pink Almond Spekulatius Barfi here, I am over at Mowie’s presenting my \u003Ca href=\"http:\/\/www.mowielicious.com\/home\/2009\/11\/guest-post-bollywood-cooking-chocolate-fudge-burfi.html\" target=\"_blank\"\u003EChocolate Lebkuchen Fudge Burfi\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Cfont color=\"#ff80ff\"\u003EMowie steal the show!\u003C\/font\u003E\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWelcome Everyone! \u003C\/p\u003E\u003Cp\u003EMy name is Mowie and I'll be your dessert technician this week. I've taken over Meeta's blog and will be whipping up a fabulous sticky and sweet concoction where India meets Germany in a delectable delight for your culinary senses. Meeta is doing the same over at my blog \u003Ca href=\"http:\/\/Mowielicious.com\"\u003EMowielicious.com\u003C\/a\u003E, so do hop on over there when you've finished reading this to see her *amazing* creation. \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Burfi Quad\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"748\" alt=\"Burfi Quad\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjb4of9Dw8eAU7YHrmqroIOjmWTxusy0cdq0GDmuWZP3k86Donb3pPB2Yhh50SHpdHo_iRn89GL6kfd-lZKoLksp12Xamavfrjx0lh-_x8aWW83IsVDUg51Z8e5I8b40kZdOtDh2g\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cp\u003EI'd been reading Meeta's blog for a while and loving it up until we 'met' online. She'd accepted an invitation to give a talk about food photography \u0026amp; styling at our \u003Ca href=\"http:\/\/www.mowielicious.com\/home\/2009\/10\/food-blogger-connect-update-rsvp-date-extended-speakers-agenda.html\"\u003EFood Bloggers Connect\u003C\/a\u003E happening next week in London. We'd been emailing, getting to know one another, and from then on it was just inevitable that we would guest post for each other, and I have to say, when I found out it was for a Bollywood cooking series, I didn't have to think twice about what I wanted to try out as I'd been meaning to make it for ages: Burfi! \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWlLAgFhQFXU-jM4WHUslxChsdG6sXa9qcRrQi_W5Szja32rT3P_4Q71CjqoPkaUjhsdutflWgv658HWIs2LiGCAFlKpbaJF2I7FlzP_zSs3aY-ef-RrKEw1DKwURk0QBNIh1GXQ\/s1600-h\/White%20Chinese%20Roses%5B2%5D.jpg\"\u003E\u003Cimg title=\"White Chinese Roses\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"750\" alt=\"White Chinese Roses\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh5PbSqw9DhdKUwC52ZeQgh7uys_jPXPuOdVzhGKvlx7kHhwdcRWw6hsn6E2Mo4JVrflEgqatpBJuhZaIADY4CFqFld0n9sRHbTtys4gOkFxh2zbZbZvR-rmHlPO7OVri1BwOgAag\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EBefore I go on, I have to say a big thank you to my friend Fariya for her tips, tricks and recipes - I couldn't have done it without you! \u003C\/p\u003E\u003Cp\u003EI'd never made burfi before and the first thing that came to mind was thinking up extravagant and spectacular ways of presenting it in my photos. I had the perfect image in mind, but I learned the hard way to not think too far ahead when trying out a new recipe for the first time. The first attempt turned out really delicious, but too sticky, not allowing me to mould it into what I wanted. The second attempt yielded something slightly more on the liquid side of caramel, at which point I may have started panicking *just* slightly. However, at my third attempt, everything turned out better, and much easier \u0026amp; quicker than I could have imagined - phew! By this time I'd changed my mind about how I wanted to serve it. I did toy with the idea of serving the burfi traditionally, but I decided to plate it in dessert dishes instead. The original way of serving burfi is akin to brownies: big, chunky squares of nutty goodness (to see what they traditionally look like and for a bit of burfi history, take a look at Meeta's burfi on my blog \u003Ca href=\"http:\/\/www.mowielicious.com\/home\/2009\/11\/guest-post-bollywood-cooking-chocolate-fudge-burfi.html\" target=\"_blank\"\u003EHERE\u003C\/a\u003E). \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJcaRseGtGoJn2r1QF6oPM0EzzCSonrDTlbsSIDkqdcJP2MY92CosiEylwUOQHOE34nQXljJ3sFT7AFZHCiCnzhpPVOzXUH8TcXt_GGTSBGwO7MhyuLLWV9S_fyYl-Ad-zJxTIZw\/s1600-h\/Almonds%5B2%5D.jpg\"\u003E\u003Cimg title=\"Almonds\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"750\" alt=\"Almonds\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjON8mqBCKA89zwxDzsNg3tx9Vz7a5_mLj49CoFFzMe62V8z3JJBxJqh5La6MMcNOUIJp47PuxRoQuooNYHcZUPQoq1Mw2cYEEEPI7UBlHzwhyw5s3wIhg_rMiA-tWUgg7qgR4-XA\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EBeing this close to Christmas, I'd been craving spekulatius biscuits almost daily. Those of you familiar with my blog know that I love combining two or more recipes, like my \u003Ca href=\"http:\/\/www.mowielicious.com\/home\/2009\/09\/belgian-speculoos-tiramisu-verrines.html\"\u003EBelgian Speculoos Tiramisu Verrines\u003C\/a\u003E (speculoos is the Belgian name for spekulatius). I had a recipe for some spekulatius cookies I'd been meaning to try out for a while now (and I will be doing those shortly on my blog) but to add a twist, I thought I'd go ahead and add some of the main spekulatius spices to the burfi, and together with the almonds, it turned out to be the perfect combination. \u003C\/p\u003E\u003Cp\u003ESo, ladies and gentlemen, without further ado, I present you with my interpretation of burfi, where India meets Germany, sticky \u0026amp; sweet, sugar \u0026amp; spice and all nutty things nice. So simple, so quick, and so utterly delicious. Enjoy!\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhrAMc43-7BJ0oUDg-D35JRqgMecZgVbKrwcwY3C6vyRGcxlBDNZFW2J2g1oJz-CM_Rw1AUJls_cFKKiZmcaFWTkUHN87CgsEvmMQJk6JymPeFIHufJIpJ4B1qEA08kG6wdip1L4Q\/s1600-h\/Burfi%20Served1%5B2%5D.jpg\"\u003E\u003Cimg title=\"Burfi Served1\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"750\" alt=\"Burfi Served1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdY_-X2T4pNG9hyvhHRCBqtKr5JWn96Y90WMHFkeGckGeSTLPdd0JBNpE2KX8eLEweoO3yHgRxz2XMJuHwR6XAWkaQ3jsuxNDVg6kDj4aahzOd2TeIB8vYwv_lY-EPCAd4G9ZpOg\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EPink Almond Spekulatius Barfi \u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients        \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E200ml sweetened condensed milk (you can make this yourself by boiling down 400ml of milk with 150g sugar for 30 minutes, stirring constantly, or you could just buy the ready made version)      \u003Cbr \/\u003E\n100g butter       \u003Cbr \/\u003E\n450g finely chopped almonds (you can also use pistachios or a combination of the two)       \u003Cbr \/\u003E\n1tsp ground ginger       \u003Cbr \/\u003E\n1tsp ground cinnamon       \u003Cbr \/\u003E\n1tsp ground cardamom       \u003Cbr \/\u003E\n[optional] 2tsps natural pink food colouring (for this recipe I used organic beetroot juice)\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EHeat condensed milk in a large, deep pot on a medium to high heat, stirring constantly to make sure it doesn't burn.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the butter, colouring and spices, and keep stirring.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the almonds and stir until the mixture forms a ball in the pan. If the mixture is still too liquid or sticky, add more almonds.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlate the mixture into dessert dishes.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERefrigerate and serve cold with sprinkled almonds or pistachios. The colder the burfi, the better it tastes! \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003ENote\u003C\/strong\u003E: If using pistachios, you might want to consider leaving out the food colouring as the nuts will naturally turn the burfi green. \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EThank you Mowie for sharing this moment of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Bollywood%20Cooking\" target=\"_blank\"\u003EBollywood Cooking\u003C\/a\u003E with me. To all of you I hope you will have a grand time with both, slightly different but very fun recipes for burfi. \u003C\/p\u003E\u003Cp\u003EWishing you all a grand weekend! See you next week as I share a delectable dessert and many Thanksgiving menu ideas. \u003C\/p\u003E\u003Cp\u003EHappy Weekend and lots of \u003C\/p\u003E\u003Cp\u003E\u003Cfont face=\"Bickham Script Pro Regular\" size=\"7\"\u003EHugs!\u003C\/font\u003E\u0026#160;\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003EAll photographs and written content for this post courtesy of Mowie @\u003Ca href=\"http:\/\/www.mowielicious.com\" target=\"_blank\"\u003EMowielicious\u003C\/a\u003E. Published with permission. \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1423198057686212427\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/11\/bollywood-cooking-assortment-of-burfi.html#comment-form","title":"47 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1423198057686212427"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1423198057686212427"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/11\/bollywood-cooking-assortment-of-burfi.html","title":"Bollywood Cooking: An Assortment of Burfi with Mowie and Me"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhfOjwmQbcnVjQ1oNWBH6Eof45aHOEIyNIXY8mWN6pZJ1aPe8YxF_ThjIy-W94Dip1o8OthX06vuPX2M7MfWcFrQkKzo-VP_nsNFqiCfdhz0lpWW3Y078X0E2f7SnrLMOGA9-KWlw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"47"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4058959132577031207"},"published":{"$t":"2009-09-14T22:33:00.005+02:00"},"updated":{"$t":"2010-09-22T10:38:46.231+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Monthly Mingle"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Bollywood Cooking: Kesar di Kheer – Saffron Rice Pudding"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Rice Pudding (02) by MeetaK\" border=\"0\" alt=\"Saffron Rice Pudding (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTLarjxW209vPhUYx7qE2MT4Kk8iISDmAdJD9ZNLLBWo0exZxv3zlD4oTo6HmrKBkFOAFDJ0ernBzLdplC5Av9IgUdDtBUu-wlqZozCo_nbDJedxN0vuT7jBHDVAHLtRT1z__QPQ\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ci\u003EKheer \u003C\/i\u003Eor milchreis, riz au lait, arroz de leite, budino di riso, arroz con dulce or just rice pudding. Whatever you may call it, fact is almost every country has their own particular version of this creamy, dreamy, sweet rice dessert. \u003C\/p\u003E\u003Cp\u003EThe North Indian type, \u003Cem\u003Ekheer\u003C\/em\u003E has accompanied me since my childhood. My nani, my aunts and my mother each had their own particular way of making \u003Cem\u003Ekheer\u003C\/em\u003E and each one was a tad different - almost like their own signature dish. I could always tell who had made the particular \u003Cem\u003Ekheer\u003C\/em\u003E I was eating. My mum, for example, used plump big yellow raisins and instead of almonds used cashews. One of my aunt added finely grated cinnamon while the other highlighted her kheer with a dash of rosewater. It was my nani's \u003Cem\u003Ekheer\u003C\/em\u003E however that always stood out - it was the queen of \u003Cem\u003Ekheers\u003C\/em\u003E if you might.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ESimply because she added a lovely sprinkling of saffron not only to induce the vibrant yellow but to give it that delicious delicate aroma. She always said saffron was a spice meant to be shared only with the loved ones and that is why every time we came to visit her she made sure she bestowed her love with plenty of saffron in her \u003Cem\u003Ekheer\u003C\/em\u003E. \u003C\/p\u003E\u003Cp\u003EVisiting nani always made me jokingly and lovingly sing a Hindi rhyme with my brother. Roughly translated it went \u0026quot;I'm going to my grandmother's house and when I return I shall be nice and plump!\u0026quot; And every time she set a bowlful of her still warm \u003Cem\u003Ekesar kheer\u003C\/em\u003E on the table I would wink at my brother and hum that rhyme. \u003C\/p\u003E\u003Cp\u003EI was about 6-7 months into my relationship with Tom when we decided to make a trip to California to visit my parents, brother, cousins and aunt in San Francisco. It was time to introduce \u0026quot;the man\u0026quot; in my life to my family. I had my fair share of anxiety. I mean it was going to be a clash of cultures. Germany meets India - in the USA! \u003C\/p\u003E\u003Cp\u003EA few weeks before I had met up with Tom's parents, who were a fairly quiet, serene and easy going folk. The meal we had together was one of the most quiet and uneventful meals I had ever sat down to. In my family it was quite the opposite. We all talk at once and fairly loud so that we can drown out the discussion of the others. Food will be passed around and important decisions made between tandoori chicken and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/05\/my-favorite-smooth-and-silky-palak.html\" target=\"_blank\"\u003Epalak paneer\u003C\/a\u003E. It's how we tick and I love it. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Rice Pudding Collage by MeetaK\" border=\"0\" alt=\"Saffron Rice Pudding Collage by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjTEUjwnkrhqtvDmYLu-R7sZ87W6GzNXJYnWkNTHnAUxfHJO_jp1s7gbSD9fkZj8xOYnOP0OLF1i-qOLOPosPvGwQcfCXrpcv0-R0IcBH9j8_fS-oAF4UNXbyKtwKSZVgEC2HMa6g\/?imgmax=800\" width=\"550\" height=\"413\" \/\u003E\u003C\/p\u003E\u003Cp\u003EThe day came and as we drove up to my aunt's house in SF I was getting more excited - not only because I had not seen some in over a year, some in 5 years but also because a decision could be made between that palak paneer and chicken that might change my life. For better or for worse. \u003C\/p\u003E\u003Cp\u003EMy family were there - seven people standing in the driveway waving and cheering, my brother with a video camera in his hand. I sank a little deeper into our rented car. As we pulled up, my brother went straight to Tom's side, still filming and commentating about who was currently in the picture. Tom just looked like a meek little cat who had been caught with a bag of cat food. As I hugged my clan - there's a lot of hugging in my family - Tom was still stuck in the car. Finally as Tom came out everyone gathered around him, shaking hands and - yes - hugging him. I had to stand back and laugh at the scene. My brother, still with the trusted camera, was catching it all on film. Tom turned to me with adjuration and curiosity all at once in his eyes. \u003C\/p\u003E\u003Cp\u003EWe spent several hours with each other that day and after the initial uproar Tom seemed to feel very comfortable. Then dinner came around and as I have often said on this blog, my family is very food oriented. Food is always being discussed, the next meal is planned during the current one and we love grocery shopping. My mum and aunt had cooked up a feast for a German Kaiser, because I am sure that is what Tom felt when he was asked to take a seat on the opposite head from my father. After dinner we all moved into the family room where we made ourselves comfortable. My mum and aunt brought delicate bowls filled with \u003Cem\u003Ekheer\u003C\/em\u003E. I could not help snickering. I knew what it was but Tom did not. \u003C\/p\u003E\u003Cp\u003E\u0026quot;This smells great!\u0026quot; Tom said as he spooned a fairly large spoonful into his mouth followed directly by another. Then he slowed down and turned to me, \u003C\/p\u003E\u003Cp\u003E\u0026quot;What is this?\u0026quot; he whispered.    \u003Cbr \/\u003E\n\u0026quot;It's Milchreis (rice pudding)\u0026quot; I said cracking up. \u003C\/p\u003E\u003Cp\u003ESee Tom dislikes rice pudding. He will eat it when he is served it but will never ask for it in particular. He's liked a few of my rice pudding versions I've made but it's not something that he eats with gusto. \u003C\/p\u003E\u003Cp\u003ESo, as his face dropped and his mouth full of rice pudding, his eyes narrowed down onto me \u0026quot;How could you?\u0026quot; and all I could do was crack up even more. As we were speaking in German the rest of the family could not understand what we were saying. \u003C\/p\u003E\u003Cp\u003EMy aunt asked, \u0026quot;What's so funny?\u0026quot;    \u003Cbr \/\u003E\n\u0026quot;Oh nothing Tom was just telling me how much he loves your \u003Cem\u003Ekheer\u003C\/em\u003E, masi!\u0026quot;     \u003Cbr \/\u003E\n\u0026quot;Really? Oh - Come Tom take more there is plenty!\u0026quot; she said flattered and full of enthusiasm, filling Tom's bowl again. \u003C\/p\u003E\u003Cp\u003EI was under the table in fits. \u003C\/p\u003E\u003Cp\u003EIt's become a joke in my family. A few years later we did tell them what really happened on that day and now my mum will tease Tom and say \u0026quot;Come Tom I have made some kheer for you!\u0026quot; \u003C\/p\u003E\u003Cp\u003EHowever, truth be told Tom does like the Indian \u003Cem\u003Ekheer\u003C\/em\u003E a lot better than it's German counterpart. He says the spices and the blend of flavors suits his palate more. Then one day I made him my grandmother's \u003Cem\u003Ekheer\u003C\/em\u003E. Saffron, plump yellow raisins, almonds and pistachio, spiced with cardamom and finely grated cinnamon. It was back in 2007 the year she passed away and in my way I wanted to pay tribute to her. Soeren who is the exact opposite of his father could barely wait to get a bowlful. \u003C\/p\u003E\u003Cp\u003E\u0026quot;You know, you do not have to do this!\u0026quot; I told Tom as I set a small portion in front of him.    \u003Cbr \/\u003E\n\u0026quot;It's for your nani!\u0026quot; he said and ate the bowl. \u003C\/p\u003E\u003Cp\u003EHe liked this. He honestly liked it and to date it's the only type of \u003Cem\u003Ekheer\u003C\/em\u003E he will request I make when he is craving the incredible and delicate flavors. It's the saffron I say! It's her spice that bestows love on everyone that enjoys it.\u003C\/p\u003E\u003Ccode\u003E\u003Ca id=\"saffron\" name=\"saffron\"\u003E\u003C\/a\u003E\u003C\/code\u003E  \u003Ch4\u003ESaffron\u003C\/h4\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron by MeetaK\" border=\"0\" alt=\"Saffron by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiKjz4-2Xss-uqEW8ZFUyorC-Du27LkDo0ZGrmi52uy5xbW0HAzI_NuI2-Ouv4YTgBet265KijzZ_LmWZb6kODWeo0j-yM8n0Je2z6Y9uubW2IUEJPni4hHM6zLUUg3U_Vh_-esmg\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E \u003C\/p\u003E\u003Cp\u003ESaffron in India is used in a variety of sweet and savory dishes. Often when cherished or important guests come to dinner the Indian housewife will show her hospitality and, in certain effect, will flaunt their prosperity by using this precious spice generously. \u003C\/p\u003E\u003Cp\u003EExactly that is what this spice is: the most precious and the most expensive in the world. The first mention of this delicate spice is dated back as far as 1500 BC in the Bible and in several classical writings. Saffron is derived from the Arab word \u003Cem\u003Ezafaran\u003C\/em\u003E, which means yellow. Other derivations come from the Ancient French - \u003Cem\u003Esafran\u003C\/em\u003E, Medieval Latin – \u003Cem\u003Esafranum\u003C\/em\u003E and Middle English – \u003Cem\u003Esafroun\u003C\/em\u003E. \u003C\/p\u003E\u003Cp\u003ESaffron is harvested from the fall-flowering plant \u003Ci\u003ECrocus sativus,\u003C\/i\u003E which is a member of the Iris family. Native to Asia Minor, it has been cultivated for thousands of years and used in medicines, perfumes, dyes, and of course, as an exquisite flavoring for foods and beverages.\u003C\/p\u003E\u003Cp\u003EThe Saffron filaments, or threads, are actually the dried stigmas of the saffron flower,\u003Cem\u003E Crocus Sativus\u003C\/em\u003E. Each flower contains only three stigmas, which must be hand-picked from each flower. More than 75,000 of these flowers are needed to produce just one pound of Saffron filaments, making it the world’s most precious spice.\u003C\/p\u003E\u003Cp\u003ESaffron is available as threads and ground, I strongly recommend always to go for the threads. They will retain their flavor longer and you will be certain to have purchased pure saffron. Often ground saffron is not as strong in it’s aroma and tends to loose flavor over time. Furthermore, ground saffron is easily degraded by adding fillers and other imitations. \u003C\/p\u003E\u003Cp\u003EOne does not need much Saffron for it to go a long way and it is often found in tiny packets\/boxes. And yet, these seemingly tiny amounts will give you pleasure in more than one dish. \u003C\/p\u003E\u003Cp\u003ESaffron threads should be lightly crushed before using, then steeped in the cooking liquid for more flavor. The rule: the longer you steep the saffron threads, the stronger the flavor and color of your dish. For ground saffron, lightly toast and grind the threads yourself.\u003C\/p\u003E\u003Cp\u003ESaffron is readily available in most large grocery stores and Asian\/Middle Eastern shops. I remember once in Dubai – I was looking for Kashmiri saffron but was unable to find it in the supermarket. I found it strange as the supermarket was very well stocked with all sorts of spices. After asking the lady at the cashier, she paged the manager and I was led to a room where the saffron was locked in a safe! So, if you cannot find it in your store ask the manager maybe it’s locked somewhere safe too!\u003C\/p\u003E\u003Cp\u003ESaffron should be stored in air-tight containers in a cool and dark place. Like other spices, saffron is sensitive to light. My nani wrapped the box in a small piece of newspaper to protect it from light and from aging quickly. Usually saffron will keep it’s flavor for up to six months then slowly begin to loose it as it ages. \u003C\/p\u003E\u003Cp\u003EIn my humble opinion I find the Kashmiri and the Iranian saffron the finest of all. Both are uniquely distinctive in terms of aroma and color. Other countries like Spain, Greece, Turkey and Morocco also produce saffron. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Rice Pudding (03) by MeetaK\" border=\"0\" alt=\"Saffron Rice Pudding (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjm6tJNeBcc4fVvn56PtNhHNeOrXGdA_9Su3H9s1O5FDj8haKB7zakyLY5HAAtGxwxZTCkivGm-v-HgCEYwq5z7jnhNkTOjzAjHcX83ZlRq0_p-x6hK7SeAAAJgVC_yyq6wNienSA\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E \u003C\/p\u003E\u003Cp\u003EWhenever I miss my nani I can’t help but take out my pot and set out the spices and other ingredients, then in quiet contemplation begin stirring and steeping. I am lucky, as my mother regularly sends me Iranian\/Kashmiri saffron, Iranian pistachios and golden Iranian raisins and all these are just the perfect ingredients to make a delectable and elegant dessert. My nani’s beautiful \u003Cem\u003EKesar di Kheer\u003C\/em\u003E – Saffron Rice Pudding.\u0026#160; \u003C\/p\u003E\u003Cp\u003EThis is an old recipe with deep meaning for me. And it’s not easy for me to share it – it’s the truth. I’m giving away a deep part of me with this recipe. But when Bee and Jai of \u003Ca href=\"http:\/\/jugalbandi.info\" target=\"_blank\"\u003EJugalbandi\u003C\/a\u003E told me what their theme for the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E would be I instantly thought of the \u003Cem\u003EKesar di Kheer\u003C\/em\u003E my nani made. It fits perfectly into the \u003Ca href=\"http:\/\/jugalbandi.info\/2009\/08\/monthly-mingle-and-click-september-2009-heirloom\/#more-12811\" target=\"_blank\"\u003EHeirloom\u003C\/a\u003E theme they chose this month. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EKesar di Kheer – Saffron Rice Pudding\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003E[Printable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/saffronkheer\"\u003Ehere.\u003C\/a\u003E]\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E200g long grain \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/06\/risotto-ai-funghi-e-prezzemolo.html#rice\" target=\"_blank\"\u003Erice\u003C\/a\u003E, I prefer to use Aroborio rice as it holds up its shape better      \u003Cbr \/\u003E\n100g fine grained sugar      \u003Cbr \/\u003E\n720 ml milk      \u003Cbr \/\u003E\npinch of saffron, threads      \u003Cbr \/\u003E\n2-3 tablespoons ghee or clarified butter      \u003Cbr \/\u003E\n3-4 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E pods      \u003Cbr \/\u003E\nhalf a stick \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E      \u003Cbr \/\u003E\n50g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#almonds\" target=\"_blank\"\u003Ealmonds\u003C\/a\u003E + more for decoration, skinless and sliced      \u003Cbr \/\u003E\n50g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pistachios\" target=\"_blank\"\u003Epistachios\u003C\/a\u003E + more for decoration, coarsely chopped      \u003Cbr \/\u003E\n30g golden raisins\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ESteep the saffron threads in a tablespoon warm milk.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a large saucepan melt the ghee\/clarified butter. Add the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/06\/risotto-ai-funghi-e-prezzemolo.html#rice\" target=\"_blank\"\u003Erice\u003C\/a\u003E and sauté till slightly transparent. Slightly crack the cardamom pods, throw into the saucepan along with the cinnamon stick and continue to sauté for another minute or so.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour in half of the milk and bring to a boil. Gently simmer until some of the milk has been soaked into the rice, stirring occasionally to avoid the rice from sticking to the bottom of the saucepan. Then add the saffron milk and gently stir to incorporate. Finally add sugar, raisins, almonds and pistachios. Pour the remaining milk and simmer on a low until the rice is plump and cooked and the liquid had evaporated. Stir occasionally.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EDivide into bowls and sprinkle with chopped pistachios and sliced almonds. Serve warm. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 15px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"The Food Guide_1\" border=\"0\" alt=\"The Food Guide_1\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhS_m1wjUeH9lHGcQkkmv8_jTeoWd8Vpv49wejYT6V_iuplF3AVs5lV5jOIZtJDS2iiX2hHkhb5lntFLMPLorJM6n5VkNDrEzsV6FT4FkAkBDJAr_J7e_UrBdHJyQ42JfjBUhMaPQ\/?imgmax=800\" width=\"120\" height=\"120\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003E\u003Cstrong\u003EFood Guide\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E tips:\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003ECardamom\u003C\/a\u003E – aromatic and powerful      \u003Cbr \/\u003E\n- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003ECinnamon\u003C\/a\u003E – sweet and lovely      \u003Cbr \/\u003E\n- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#almonds\" target=\"_blank\"\u003EAlmonds\u003C\/a\u003E – delicately flavored and highly versatile      \u003Cbr \/\u003E\n- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pistachios\" target=\"_blank\"\u003EPistachios\u003C\/a\u003E – the queen of nuts\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Rice Pudding (04) by MeetaK\" border=\"0\" alt=\"Saffron Rice Pudding (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-V-rHFUJ4T7iHYv7DACEwtU16QJS5qogvNUvkI4wxhqRPkJf66PT1hKHf0pG95hN055IhvplAZapJnuS_1TInb_4mpnwCWq6roKGCg6f7_1SJjD5gNkZgR3AxF6uQYcs_Zkf3iQ\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThe vivid and glossy yellow this rice pudding has is a pure pleasure to the eyes. The sophisticated and distinctive aromas of the spices will bring a spectacular bouquet to the nose and a comforting spoonful an ardent craving to the stomach. To me this \u003Cem\u003EKheer\u003C\/em\u003E is so much more than just a dish – it’s an awesome, sometimes sad memory of my grandmother. It’s a dish I run to when I seek solace and comfort. To me this \u003Cem\u003Ekheer\u003C\/em\u003E epitomizes my nani in all it’s bold, delicate and spectacular glory. \u003C\/p\u003E\u003Cp\u003EI hope you enjoy it too. \u003C\/p\u003E\u003Cp\u003ELook forward to seeing all your heirloom recipes at this month’s \u003Ca href=\"http:\/\/jugalbandi.info\/2009\/08\/monthly-mingle-and-click-september-2009-heirloom\/#more-12811\" target=\"_blank\"\u003EHeirloom Monthly Mingle\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these family recipes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; border-top: 0px; border-right: 0px\" border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEifVg6OPCIE0vuS0TVcp-s62ZP0hmvik1wQA-dpSicc2q6ld43lcwA6yRksw_Y-JncU4abT-oAy9ABE2-8in8dNf3z4lOfA__i0K5QOGyaELfyld3waxsPFHccY0dj2D5RCASdpkg\/ Di Dal 01 framed[2].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRWapvMI5sT7uMt7AYYhpmZCvEIRNuTzWIQDj3S06k2isMorYQLj5aYv9fuG5oJKfuInGF7Fold_lkNYU8Wv3osGDLcQkM9YT_krlYE3Nn1H84Q5Uz00_FGOyhcodqHyrTNrkbOw\/ 02 framed[9].jpg?imgmax=800\" width=\"120\" height=\"177\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxlMwN0wr0LX-lKKPLeUODniUeKqHQl2mQuG1KTSaSkqLqLiyvsBUGLWhnXy_xx9gBbMuFI6Hl4WbQfloDlS7w41aNr-jG1m2_9iakuRnTJZ-hqGM3LSG2VInALAJKi3VCvI7Dsg\/[2].jpg?imgmax=800\" width=\"120\" height=\"197\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/bollywood-cooking-mum-creamy-black.html\" target=\"_blank\"\u003EMum's Creamy Black Lentils - Kaali Maa Di Dal\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/bollywood-cooking-punjabi-aloo-gobi.html\" target=\"_blank\"\u003EPunjabi Aloo Gobi – Spiced Cauliflower and Potatoes\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/08\/bollywood-cooking-egg-curry-in-creamy.html\" target=\"_blank\"\u003EEgg Curry in a Creamy Coconut Gravy\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160; \u003Chr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4058959132577031207\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#comment-form","title":"45 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4058959132577031207"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4058959132577031207"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/09\/bollywood-cooking-kesar-di-kheer.html","title":"Bollywood Cooking: Kesar di Kheer – Saffron Rice Pudding"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTLarjxW209vPhUYx7qE2MT4Kk8iISDmAdJD9ZNLLBWo0exZxv3zlD4oTo6HmrKBkFOAFDJ0ernBzLdplC5Av9IgUdDtBUu-wlqZozCo_nbDJedxN0vuT7jBHDVAHLtRT1z__QPQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"45"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1412330901060473481"},"published":{"$t":"2009-08-17T21:31:00.003+02:00"},"updated":{"$t":"2009-09-10T14:13:54.633+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Bollywood Cooking: Egg Curry in a Creamy Coconut Gravy"},"content":{"type":"html","$t":"\u003Cimg alt=\"Egg Curry (01) by MeetaK\" border=\"0\" height=\"676\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiKtCPzUGXU_yK0uSx5IYZAxsnRuKeLcNRyiSiytHx-GGeQaFpI0PZlO75e1C6UmAFB2bv0PMyHtcSaPrkIXLUnDmt4NLlrCJINVOfNjDoeb_tvHEBbzGfzViJqOsAVhgNoICd7g\/?imgmax=800\" style=\"border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Egg Curry (01) by MeetaK\" width=\"437\" \/\u003E\u0026nbsp; \u003Cbr \/\u003E\nThis year my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Bollywood%20Cooking\"\u003EBollywood Cooking series\u003C\/a\u003E is focusing on good, tasty and simple home food. While last year I concentrated on showing many of the loved and extravagant dishes often enjoyed in restaurants, this year it is important for me to show you just how different food cooked in Indian homes (mostly focusing on North Indian food) is, in comparison to street or restaurant food. So many people approach me and say they love Indian food, \"but it's so hard and time consuming to cook at home.\" That actually was the whole reason I started this series - to show these people, it's not hard at all.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nI admit when I left home I used the same excuses when my mum told me I should cook Indian food at home. I used to try and satisfy my craving by ordering at the local take-out or eating at a good Indian restaurant. However, the fact was I was not satisfy anything. Because the food I got at home, the food I was brought up on, was very different to what I was trying to make myself believe was Indian food. I was just trying to pretend the so called Indian food at these eateries were just as good as I would get at home - and besides beggars can't be choosers right? Finally I decided to stop groaning and jumped right in. I began cooking simple dishes from my mother's instructions, via telephone or emails. Thank you mum!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIndian Home Food depends less on the richness of ghee and cream but more on using simple spices to create a complex blend of flavors. And garam masala, while most certainly is a very Indian spice mixture, does not belong in every Indian dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLast week when I read \u003Ca href=\"http:\/\/www.indianfoodrocks.com\/\"\u003EManisha's\u003C\/a\u003E recent post \u003Ca href=\"http:\/\/www.indianfoodrocks.com\/2009\/08\/enough.html\"\u003EEnough\u003C\/a\u003E I had to sit up and shout \"Jai ho!\" Because she speaks from my heart and says it bolder than I would dare to. Thank you Manisha!\u003Cbr \/\u003E\nHaving said this, I have to introduce you to a slightly controversial dish between my mum and me. Egg curry - Punjabi style - is a dish that both my brother and I grew up on. We loved it so much that we did not mind having it several times a month. My mum's version is fantastic - simple whole spices, sautéed mushrooms and a tomato-yogurt based gravy simmered down to make it thick served with fluffy, scented rice - pure bliss. When she passed on her recipe I made it so often that we'd go through bucketfuls of eggs in a month. Then I began experimenting, until I landed on my own version of \u003Ci\u003Eher \u003C\/i\u003Eegg curry. That is where the controversy started - my mum would throw up her hands and say \"this is not \u003Ci\u003Emy \u003C\/i\u003EPunjabi style - it's very South Indian-like.\"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Egg Curry (02) by MeetaK\" border=\"0\" height=\"676\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVGtnKIKxxQwcXUu_F_3OfkHs8_2DVPv5_tLl9ZQve5tpbDlRsCneVTd0os57cqWPvrGdxpEIwQVeZqytmICyAcuwLtr5qP3wdnSirCI-ixl5R-FC_vHiJj7faw3TXsYG8RGCVLA\/?imgmax=800\" style=\"border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Egg Curry (02) by MeetaK\" width=\"449\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOK so it's not her version - but a version we, including my mother, enjoy equally as much. It's different as it uses coconut milk to give it a creamy thickness adding a lovely complementary flavor to the eggs. I've never had egg curry prepared in this way anywhere before, therefore I cannot say if it really is South Indian-like, so taking Manisha's cue I'll call it South Indian inspired. LOL!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cimg align=\"left\" alt=\"Egg Curry Recipe Card Kopie\" border=\"0\" height=\"224\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgA1uliTyYiXwQZ1GFWysllcHiu6Iheo5RauThRy5YAUg2W9foSHo5wcCVm_4dTLJFlA_5KLDmMQ03yLbNo4Cnj1DubYyrkaJB9ndmFD8_UCHpcT4YrAirSNBjfkjRZeORFobCmEg\/?imgmax=800\" style=\"border: 0px none; display: inline; margin: 0px 20px 0px 0px;\" title=\"Egg Curry Recipe Card Kopie\" width=\"273\" \/\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ch4\u003EEgg Curry in a Creamy Coconut Gravy\u003C\/h4\u003E\u003Cbr \/\u003E\n[Printable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/eggcurry\"\u003Ehere\u003C\/a\u003E]   \u003Cbr \/\u003E\n\u003Cb\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/b\u003E1 red chili, finely chopped        \u003Cbr \/\u003E\n1\/2 teaspoon Kashmiri chili powder        \u003Cbr \/\u003E\n1 stick \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E        \u003Cbr \/\u003E\n3 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E        \u003Cbr \/\u003E\n2 green \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E\u0026nbsp; \u003Cbr \/\u003E\n1 teaspoon black \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin seeds\u003C\/a\u003E        \u003Cbr \/\u003E\n2 bay leaves\u003Cbr \/\u003E\n1 red onion, very finely chopped       \u003Cbr \/\u003E\n4-5 garlic cloves, very finely chopped        \u003Cbr \/\u003E\nSmall piece \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003Eginger\u003C\/a\u003E, very finely chopped\u003Cbr \/\u003E\n2 tablespoons ghee       \u003Cbr \/\u003E\n1 tablespoon tomato paste        \u003Cbr \/\u003E\n2-3 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/tart-flambe-with-tomatoes-and-creamy.html#tomato\" target=\"_blank\"\u003Etomatoes\u003C\/a\u003E, chopped        \u003Cbr \/\u003E\n250ml unsweetened \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/coconut-mousse-with-mango-coulis.html#coconut\" target=\"_blank\"\u003Ecoconut\u003C\/a\u003E milk        \u003Cbr \/\u003E\n8 hard boiled eggs, cut in halves        \u003Cbr \/\u003E\n400g small potatoes, cooked        \u003Cbr \/\u003E\n150g frozen or fresh peas\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003ECoriander\u003C\/a\u003E leaves, chopped\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EPlace all the whole spices in a skillet and dry toast for 30 seconds to 1 minute on gentle heat, until fragrant.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd ghee and swirl the pan around. Add the onions, ginger and garlic and sauté until browned – approx 5-6 minutes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the tomatoes and tomato paste and mix well to form a nice thick paste like consistency. Finally add the coconut milk and simmer the entire mixture for 15 minutes. The gravy should have thickened at the end of this time.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFinally add the egg halves, cooked potatoes and peas. Gently stir and allow to simmer for 3-5 minutes until everything has warmed through.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESprinkle with coriander leaves and serve with \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/06\/risotto-ai-funghi-e-prezzemolo.html#rice\" target=\"_blank\"\u003Erice\u003C\/a\u003E and\/or rotis. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cimg align=\"left\" alt=\"The Food Guide_1\" border=\"0\" height=\"120\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj-mk3_jjdIEZHc48cjChsZgAYSQsjcugbkPmD8D04MZQdigoPXJd_094z4usuWQ99Sxep3lnBdaopCJB_7yP-re_7MIPfzRKjKM3o6aKz7YvpJmFBoBFPMoFBvTwWrthVl_jVceQ\/?imgmax=800\" style=\"border: 0px none; display: inline; margin: 0px 15px 0px 0px;\" title=\"The Food Guide_1\" width=\"120\" \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003EFood Guide\u003C\/a\u003E tip: \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html\" target=\"_blank\"\u003EIndia – The Home of Spice\u003C\/a\u003E – everything you ever wanted to know about the Indian spice kitchen!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg align=\"right\" alt=\"Sticky Note Serving Tip\" border=\"0\" height=\"110\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDZxDeFE7qNt73nk7icuX9JDPa-Z4kXZLIcb-nyY9vJC1ECrQ5VwB9oQCY1S1mFn6CmUrRFgPXHnZO4NR1BdefSzLAcAfPPzmwyC-HG0DLniKAG3ITPpBiiG2qLdbSHjY0STwotA\/?imgmax=800\" style=\"border: 0px none; display: inline; margin-left: 0px; margin-right: 0px;\" title=\"Sticky Note Serving Tip\" width=\"160\" \/\u003EServe this egg curry with fluffy and delicious ginger lime rice:        \u003Cbr \/\u003E\nHeat some oil or ghee in a large pot. Add a medium sized piece of ginger and some lime peel to a pot, then add the rice. Stir to coat the rice in the oil, then add 1\/2 teaspoon of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003Eturmeric powder\u003C\/a\u003E. Finally add water and cook until the rice is ready.         \u003Cbr \/\u003E\n\u003C\/blockquote\u003E\u003Cbr \/\u003E\n\u003Chr \/\u003E\u003Cb\u003EVerdict\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Cimg alt=\"Egg Curry (03) by MeetaK\" border=\"0\" height=\"676\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxlMwN0wr0LX-lKKPLeUODniUeKqHQl2mQuG1KTSaSkqLqLiyvsBUGLWhnXy_xx9gBbMuFI6Hl4WbQfloDlS7w41aNr-jG1m2_9iakuRnTJZ-hqGM3LSG2VInALAJKi3VCvI7Dsg\/?imgmax=800\" style=\"border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Egg Curry (03) by MeetaK\" width=\"408\" \/\u003E \u003Cbr \/\u003E\nI have very much used my mum’s basic recipe as a basis for my own experimentation. My mum is very particular about the mélange of spices she uses and loves using whole spices in her dishes. Freshly toasted and then either ground or simply used whole they add a spectacular and aromatic highlight to any dish she made. She always conveyed this to me when teaching me the basics of Indian cooking So, it is always important to me to make sure that I go by her book when it comes to the spice blend. The rest is free to play with as I choose. And here I did play around with the coconut milk and using potatoes and peas to complement the curry.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe result is a lovely blend of rich tasting coconut gravy coating the eggs and potatoes. Just too delicious. Soeren and Tom think so too and are always asking me to make this on regular intervals. It’s easy, it’s good and it’s inexpensive.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMore \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Bollywood%20Cooking\" target=\"_blank\"\u003EBollywood Cooking\u003C\/a\u003E from WFLH:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ctable border=\"0\" cellpadding=\"2\" cellspacing=\"2\" style=\"width: 400px;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg alt=\"AchaariAloo 02 framed\" border=\"0\" height=\"180\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhap0_fOWpXc01Fh86Uj2Ffuy4IwpI3fHg-tJWYKntpJIeIkDa-Jvze-50XIX-bKYX2qd_vDrJhwE3oVxRN7L6nHaEVsRPuVIFELneazzZiGm2c9ZokOz0k1JDElKB16yu1RSkLQQ\/?imgmax=800\" style=\"border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"AchaariAloo 02 framed\" width=\"120\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u0026nbsp;\u003Cimg alt=\"OkraIndian 04 framed\" border=\"0\" height=\"165\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgP2hdqPy0yKLgasjEa0MGVubeyOPE0rO90roKUO1do6JGp4_3MzIUSwZFrYJF5H7GZzbZxmzP21AvoVYsI5vFZrcfUxdyS1HMKVx5MCZepbOzHU76WqusFtM_PexqWp-q-SC97xw\/?imgmax=800\" style=\"border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"OkraIndian 04 framed\" width=\"120\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg alt=\"Chicken Curry02\" border=\"0\" height=\"140\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgf1J1zuEDXqXvxD3QLDItJf2GLq8c8P9TYVfJqltutHrTka0-p4YXa2jTxRkTOcigmHVCxcVprJ5HX748zM5gU6jAfhEwP5XpTVJkqj7rmynZ5r5EW0sgFr8X6uaPsnOSai3dK1A\/?imgmax=800\" style=\"border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Chicken Curry02\" width=\"153\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/bollywood-cooking-aachari-alu-potatoes.html\" target=\"_blank\"\u003EAachari Alu\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/food-of-movie-stars-spicy-okra-with.html\" target=\"_blank\"\u003ESpicy Okra with Onions\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/bollywood-cooking-chicken-curry.html\" target=\"_blank\"\u003EDad's Chicken Curry\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\n\u003Chr \/\u003E\u003Cbr \/\u003E\n\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1412330901060473481\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/08\/bollywood-cooking-egg-curry-in-creamy.html#comment-form","title":"43 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1412330901060473481"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1412330901060473481"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/08\/bollywood-cooking-egg-curry-in-creamy.html","title":"Bollywood Cooking: Egg Curry in a Creamy Coconut Gravy"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiKtCPzUGXU_yK0uSx5IYZAxsnRuKeLcNRyiSiytHx-GGeQaFpI0PZlO75e1C6UmAFB2bv0PMyHtcSaPrkIXLUnDmt4NLlrCJINVOfNjDoeb_tvHEBbzGfzViJqOsAVhgNoICd7g\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"43"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6411704270503284947"},"published":{"$t":"2009-05-01T15:02:00.002+02:00"},"updated":{"$t":"2009-09-11T08:01:23.594+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Mum’s Simply Sautéed Spiced Indian Cabbage and Fennel"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg title=\"Spiced Cabbage and Fennel (03) by MeetaK\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"696\" alt=\"Spiced Cabbage and Fennel (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgrQ2UrGiWk_Gvp660m3bf0sumeLeGELl0P1Ik0lwVsjmJqydVr_kx3ax5t3c2plNAQ5_8Vq7NUfRgNhe7zsxdjS7bk0BtPxZWSZtwLWJuBSLyq2ylbcKrDzzgYUQqjy8Y1Xjx3Ow\/?imgmax=800\" width=\"470\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EEveryone keeps telling me how organized we are with the prep-work for the move and how far we have already gotten. How come then do I not feel like we are organized and why is it that every time I think I have been good packing boxes and sorting out several items, I am bombarded with another 10 to dos?\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003E\u003Cimg title=\"Bollywood Cooking_1\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"158\" alt=\"Bollywood Cooking_1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEieiB7kYRLPK8ElCIcmR0CrVsot7YDRGHcGn5K-uozhSEEuHVooUd3bOVKaufdJ_UGbLqR6gfRxi5v7lO5x399eFcTwqSVJa0SUPrdhSwaii10W7x1s_fuLCQZlfjfFW3qaErRA5g\/?imgmax=800\" width=\"181\" align=\"left\" border=\"0\" \/\u003E Currently I often feel like a chicken without a head - running in every direction trying to make sure everything on our list is covered. To everyone else I appear to have everything under control - appearances can be deceptive!\u003C\/p\u003E\u003Cp\u003EUsually when I am feeling a little low or need a bit of motivation, I will go either into the kitchen and tinker around with a few ingredients or up to my photo studio and play around with the camera. I am not finding any time for that right now, making me a bit of a nervy person to be around.\u003C\/p\u003E\u003Cp\u003EInstead I try to console myself with simple food my mum used to cook for me. It pacifies me and somehow the memories ground me enough to continue - another few boxes! \u003C\/p\u003E\u003Cp\u003EThis particular dish has a story behind it. As our school back in Doha would end around 1:30 PM we usually would have lunch waiting for us when we got home. However, on the days I had practice, mum often packed lunch for me. One day one of my friends brought raw shredded cabbage with some kind of vinaigrette in her packed lunch. I cannot pinpoint the reason, but the cabbage simple made my mouth water endlessly. I went home and told my mother about the cabbage, to which she gave me a rather odd look. She did not know many girls who discovered their passion for cabbage at 16? \u003C\/p\u003E\u003Cp\u003EMum being mum, was not going to pack any raw cabbage for her daughter. Instead, the next time I had practice I was pleasantly surprised by her take on cabbage. Simply sautéed in aromatic Indian spices with the addition of sliced fennel, the cabbage was more than I had imagined. Accompanying the cabbage and fennel were baked chicken cubes and two whole wheat tortillas. Yes - my mother could pack awesome lunches. \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"SpicedCabbageIndian-01 framed\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"696\" alt=\"SpicedCabbageIndian-01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiCwRbrnk9jfJg0NS9typUP5kxSaXkE0w-ToQ1ppPhdlPB8prc-EczCA8xhkuEfilQUyQFbgNN8gYrEnpqhUTzACJngueVL1cuZmdX1esIohXSM-86taNYLQ1xXGAGIsLkkTWnD5Q\/?imgmax=800\" width=\"470\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EA few nights ago it was exactly this meal I re-created for us after a marathon session of sorting out and packing all my seasonal decoration. There are no frills about this dish, nothing eccentric and no fancy cooking, just cabbage, fennel, a few spices and a lot of happy memories. But all those who have tried this spiced Indian cabbage fell in love with it. I think you will too. \u003Cimg title=\"Meeta Cabbage\" style=\"border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; margin-left: 0px; margin-right: 0px; border-right-width: 0px\" height=\"246\" alt=\"Meeta Cabbage\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjtYLlZbGcceuaMVHrZqO6-VPOOJqxTMvLgdstHuSwsCJXlMKjTcZP_4jQIqS3eQ7Je7gEVUyfgZAmbOdME2g-SloblduPha6nqAIGXnGQvXxo4_7TqrPGaSGa1Uk-Rq06WPiaD3Q\/?imgmax=800\" width=\"294\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ESimply Sautéed Spiced Indian Cabbage and Fennel\u003C\/h4\u003E\u003Cp\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/sauteedcabbagefennel\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E1 large fennel bulb, thinly sliced        \u003Cbr \/\u003E\n1\/2 head of cabbage, shredded         \u003Cbr \/\u003E\n1 large Spanish onion, thinly sliced         \u003Cbr \/\u003E\n1 teaspoon mustard seeds         \u003Cbr \/\u003E\n1 teaspoon cumin seeds         \u003Cbr \/\u003E\n1\/2 teaspoon turmeric powder         \u003Cbr \/\u003E\n1 green\/red chili, chopped         \u003Cbr \/\u003E\n1 teaspoon garam masala         \u003Cbr \/\u003E\nSalt and pepper         \u003Cbr \/\u003E\nCanola oil\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EHeat canola oil in a large skillet over medium-high heat.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd mustard and cumin seeds and allow to sauté for 30 seconds until they begin to pop and become fragrant.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd fennel and onion slices and sauté for 5-8 minutes, then add a pinch of salt and turmeric powder.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPile shredded cabbage into pan, cook covered for approx.15 minutes, or until cabbage has cooked down. Stir often to avoid vegetables sticking to the pan. Add chili then reduce heat to medium-low, and cook covered for a further 20 to 25 minutes. The vegetables should be slightly golden and caramelized.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESprinkle with garam masala, toss well and serve hot, with tortillas or Indian flatbreads. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u0026#160;\u003Cstrong\u003EGoes well with:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003ECreamy chicken curries like this \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/bollywood-cooking-murg-makhani-creamy.html\"\u003Ebutter chicken\u003C\/a\u003E or simply \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/lime-chicken-and-vegetable-farro.html\"\u003Ebaked lime chicken\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003ERich lentil dishes like these \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/bollywood-cooking-mum-creamy-black.html\"\u003Ecreamy black lentils\u003C\/a\u003E or \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/creamy-coconut-red-lentils-with.html\"\u003Ecoconut red lentils\u003C\/a\u003E \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch4\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003EFood Guide\u003C\/a\u003E Tips – Ingredient Discovery\u003Cimg title=\"The Food Guide_1\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 15px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"157\" alt=\"The Food Guide_1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjyH_z08cnOPL8qCZNbsiyHlUBTY-8rd-HXh0UCmxANF6I_zTV5ZGFpNHzjfXOGq5wRDouRUwkD-LpEVZ-z9A8AlhvVbfXleaK_f3nxPiUv9pgPe_TjRyjiP1qjmsRUNDe0M9Padw\/?imgmax=800\" width=\"157\" align=\"left\" border=\"0\" \/\u003E \u003C\/h4\u003E\u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/roasted-vegetables-on-garlic-bruschetta.html#fennel\" target=\"_blank\"\u003EFennel\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#mustardseeds\" target=\"_blank\"\u003EMustard seeds\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003E- \u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003ECumin seeds\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003ETurmeric powder\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#garammasala\" target=\"_blank\"\u003EGaram masala\u003C\/a\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"SpicedCabbageIndian-02 framed\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"696\" alt=\"SpicedCabbageIndian-02 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVsWTgxq5ge1G8tiwV5UW-AfPbLx1oEdXXYSyebz__aNxA9dHJqf7pB718AqcroxALnznfBHV35tg1xIF-8y9q6QPiRawfFv3IYkpL28ZqLTA23C3sQCr4RpDzf7AUu_bWM5ON9A\/?imgmax=800\" width=\"445\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EIt's simple, quick and satisfying. There is no glorifying the recipe here but fact is the combination of cabbage and fennel is outrageously good. The sweetness of caramelized vegetables plays off \u003Cimg title=\"MM-Spring Cakes\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"299\" alt=\"MM-Spring Cakes\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjkGeKER_xzeNzM6lzZVNCw501K3aApj9pc40XhQgsCDRON4Dzidt7tE4nldFOeN88jnB6IIZ4U-PfiT2QHJurmXijvfMnZwVoY_i8q15luZJ49ul2bEJHoG1qXhQMD8eJDaIJKww\/?imgmax=800\" width=\"255\" align=\"left\" border=\"0\" \/\u003Ethe rich aromas of the Indian spices extremely well. Although cabbage is not everyone's darling, served this way both Tom and Soeren were surprised to discover that it can be quite delicious and very satisfying.\u0026#160; \u003C\/p\u003E\u003Cp\u003EI am looking forward to my mum coming out to visit in a few weeks. Food always tastes better when mum prepares it ;-).\u003C\/p\u003E\u003Cp\u003ECome celebrate with me for my last mingle. I would love you all to come over for a celebration of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/04\/monthly-mingle-32-spring-cakes.html\"\u003E\u003Cstrong\u003ESpring Cakes\u003C\/strong\u003E\u003C\/a\u003E for this \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E. Hope to see you there!\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/year-ahead-happy-2007.html#bollywood\" target=\"_blank\"\u003EBollywood Cooking\u003C\/a\u003E from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg title=\"AchaariAloo 02 framed\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"200\" alt=\"AchaariAloo 02 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-Wk-XiUtixTgp0QEOiPjLXYbq5PbcAbTZxWoU9Y2mIX-ai2S3brBIrrEyNif_tAF7ByDEvMCGjf30bXKh1Pp2h8we9k85OOaXc1mNQQM1sZ5iPNgxkt7PVJqQ6WvYHJfZw0-FrQ\/?imgmax=800\" width=\"140\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg title=\"OkraIndian 02 framed\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"200\" alt=\"OkraIndian 02 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgo5u85_8TRW-l0HVo9ndeoaNHelBbrdQGWmvfo_eqFHK4ZNq6bYGEdg9A88YvrA3GrCaB_sWQYgUVhniQhSKyLE8zWrBO0Zo2Mu-SHPbQAW7uIlWk1TwKk9_K4AoA3ceAE4mCRHg\/?imgmax=800\" width=\"140\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg title=\"PaneerDoPiazza01\" style=\"border-right: 0px; border-top: 0px; display: inline; margin-left: 0px; border-left: 0px; margin-right: 0px; border-bottom: 0px\" height=\"140\" alt=\"PaneerDoPiazza01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0GGdxliEsaDgbXKcWOrY7MJtM9RWz-Iqrm9pcpbGQD4_Z24KBrjsjyo3wARS1UI8ZShQ_q6jGIomVV6LdOnbavYuk7gw2rE0S9PHPP8uPczdY1iA-tkvsURhK6D2uraPUu-fqGQ\/?imgmax=800\" width=\"199\" align=\"left\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E           \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/bollywood-cooking-aachari-alu-potatoes.html\" target=\"_blank\"\u003EAachari Alu Potatoes in Mango Chutney Sauce\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E           \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/food-of-movie-stars-spicy-okra-with.html\" target=\"_blank\"\u003ESpicy Okra with Onions\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E           \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/paneer-do-piaza-indian-lunch.html\" target=\"_blank\"\u003EPaneer Do Piaza\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; margin: 0px 10px 0px 0px; border-right-width: 0px\" height=\"132\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Blog Design Spring 2009\/DTtip.png\" width=\"200\" align=\"left\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003EDaily Tiffin\u003C\/a\u003E Reading Tip:\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/04\/when-beautiful-hike-can-go-wrong.html\" target=\"_blank\"\u003EWhen a Beautiful Hike Can Go Wrong\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#manisha\" target=\"_blank\"\u003EManisha\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6411704270503284947\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/05\/mums-simply-sauteed-spiced-indian.html#comment-form","title":"29 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6411704270503284947"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6411704270503284947"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/05\/mums-simply-sauteed-spiced-indian.html","title":"Mum’s Simply Sautéed Spiced Indian Cabbage and Fennel"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgrQ2UrGiWk_Gvp660m3bf0sumeLeGELl0P1Ik0lwVsjmJqydVr_kx3ax5t3c2plNAQ5_8Vq7NUfRgNhe7zsxdjS7bk0BtPxZWSZtwLWJuBSLyq2ylbcKrDzzgYUQqjy8Y1Xjx3Ow\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"29"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3454508229661680379"},"published":{"$t":"2009-03-19T21:11:00.007+01:00"},"updated":{"$t":"2009-09-11T08:09:03.148+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Bollywood Cooking: Punjabi Aloo Gobi – Spiced Cauliflower and Potatoes"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg title=\"Alu Gobi (02) by MeetaK\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"696\" alt=\"Alu Gobi (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRWapvMI5sT7uMt7AYYhpmZCvEIRNuTzWIQDj3S06k2isMorYQLj5aYv9fuG5oJKfuInGF7Fold_lkNYU8Wv3osGDLcQkM9YT_krlYE3Nn1H84Q5Uz00_FGOyhcodqHyrTNrkbOw\/?imgmax=800\" width=\"470\" title=\"Alu Gobi (02) by MeetaK\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EOne of the staple dishes at our house, while growing up, was the wonderful yet simple dish of \u003Ci\u003Ealoo gobi\u003C\/i\u003E - gently sautéed cauliflower and potatoes tossed in a aromatic melange of spices. It's certainly has got to be one of the most popular Punjabi vegetarian dishes, which rose to international fame in Gurindar Chaddha’s cult film \u003Ci\u003EBend It Like Beckham\u003C\/i\u003E. The film does not need any introduction as I am sure almost everyone has seen it.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EA few months back my boss, Prof. TS, watched the film and became a fan. The following day he asked me if the Punjabi family - the Bhamras - embodied my family back at home! I had to laugh because it does not get more clichéd than that! \u003C\/p\u003E\u003Cp\u003EHowever, there is a certain truth in each cliché and I do remember my grandmother's (nani) credence was very similar to the unreasonable demands Jessminder's family put on her in the film. \u003C\/p\u003E\u003Cp\u003EGood Punjabi girls are not supposed to run around in skimpy shorts running after a ball, instead she should be charming, shy, dressed decently and know how to cook good down-to-earth Punjabi food. After all she has to fulfill her one purpose in life - marry well and cook a good \u003Ci\u003Ealoo gobi\u003C\/i\u003E for her husband. At the age of 15-18 I defied all of these clichéd notions with intrepidity. Luckily for me, my grandfather was mostly on my side!\u003C\/p\u003E\u003Cp\u003ENani and I would often banter affectionately:      \u003Cbr \/\u003E\n\u0026quot;Meeta stop running around half naked! Swimming, water-skiing - this not something for young ladies- \u003Ci\u003Ebeti\u003C\/i\u003E\u0026quot; (\u003Ci\u003EBeti \u003C\/i\u003E= daughter)       \u003Cbr \/\u003E\n\u0026quot;But Nani I am on the swim team - I can hardly wear a \u003Ci\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Salwar_kameez\"\u003Esalwar kameez\u003C\/a\u003E \u003C\/i\u003Ein the pool!\u0026quot;       \u003Cbr \/\u003E\n\u0026quot;Swim team, swim team! Forget the swim team. Has your mother taught you how to make \u003Ci\u003Edal \u003C\/i\u003Eor \u003Ci\u003Ealoo gobi\u003C\/i\u003E yet?\u0026quot;       \u003Cbr \/\u003E\n\u0026quot;No nani - I am 16 I do not need to learn how to make all that Indian stuff!\u0026quot;       \u003Cbr \/\u003E\n\u0026quot;All that Indian stuff? Ahaha, look here - \u003Ci\u003Eangrez di puther\u003C\/i\u003E - you are not only Indian but you are a Punjabi and you will learn how to make \u003Ci\u003Ealoo gobi\u003C\/i\u003E!\u0026quot; (\u003Ci\u003Eangrez di puther = \u003C\/i\u003Edaughter of an English man)       \u003Cbr \/\u003E\n\u0026quot;Not now Nani - I have to go to swim practice!\u0026quot;\u003C\/p\u003E\u003Cp\u003EFrom behind us I hear my Nana sigh.      \u003Cbr \/\u003E\n\u0026quot;Gurcharan - leave the girl alone. If she does not go to swim practice how can she save the life of her drowning husband? She can hardly throw a life saving \u003Ci\u003Ealoo gobi\u003C\/i\u003E at him!\u0026quot;\u003C\/p\u003E\u003Cp\u003EThat was my cue to freedom. With a quick hug and a wet kiss on his white bearded cheek I winked at my nana and left for swim practice. \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Alu Gobi (03) by MeetaK\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"696\" alt=\"Alu Gobi (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEid-cfuF-nt-GiL0hZDf0-hFRPAZiU5SxMxcKrwESBYiaL_Y5MVZtxHDzJfAdQN-s02nQ7o4HupM1VUUeVE-7hhswMv9EHotU3F6QATLHBTrDwqWrMnicV3N894Kht6xtkQ0YwEGQ\/?imgmax=800\" width=\"470\" title=\"Alu Gobi (03) by MeetaK\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThings change. Sadly, both my nana and nani are no longer here with us. I did learn how to make an \u003Ci\u003Ealoo gobi\u003C\/i\u003E. I can save my husband should he ever be drowning and feed him that damn good Punjabi \u003Ci\u003Ealoo gobi\u003C\/i\u003E too!       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: Punjabi Aloo Gobi – Spiced Cauliflower and Potatoes\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/aloogobi\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E450g russet potatoes, peeled and cut into cubes        \u003Cbr \/\u003E\n450g cauliflower, cut into small-medium sized florets         \u003Cbr \/\u003E\n400g canned diced tomatoes        \u003Cbr \/\u003E\n200g frozen peas \u003Cbr \/\u003E\n5-6 inches long \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003Eginger\u003C\/a\u003E, finely chopped         \u003Cbr \/\u003E\n4 large garlic cloves, finely chopped         \u003Cbr \/\u003E\n2 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#garammasala\" target=\"_blank\"\u003Egaram masala\u003C\/a\u003E         \u003Cbr \/\u003E\n1\/4 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003Eturmeric\u003C\/a\u003E         \u003Cbr \/\u003E\nSalt         \u003Cbr \/\u003E\nBunch of coriander leaves, chopped         \u003Cbr \/\u003E\n2 tablespoons canola oil or ghee         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a large skillet heat the ghee or canola oil over medium heat. Add the chopped garlic and ginger and gently stir-fry until they begin to turn golden, approx. 1 minute.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ELower the heat, add the potatoes, garam masala, turmeric and a pinch of salt. Carry on stir-frying until the spices cook and begin to smell fragrant – approx. 2-3 minutes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the cauliflower and toss to incorporated with the spices, then pour in the diced \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/tart-flambe-with-tomatoes-and-creamy.html#tomato\" target=\"_blank\"\u003Etomatoes\u003C\/a\u003E. Stir once or twice, cover and allow to simmer over a medium heat for approx. 30-35 minutes. Stir occasionally. The vegetables should be tender but still firm.           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the peas about 10 minutes before the cooking time is completed and gently stir\u003C\/li\u003E\n\n\u003Cli\u003ESprinkle with coriander leaves and serve with hot rotis or naans. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EKitchen Tips:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EOnce you have cut your potatoes into cubes, place them in a bowl of cold water. This will prevent the potatoes from turning brown. When you are ready to use, drain the water and pat dry with a few paper towels.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003E\u003Cu\u003ENeed for speed\u003C\/u\u003E: use a bag of frozen cauliflower florets instead. Do not thaw them just add them to the skillet and proceed as directed. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Alu Gobi (01) by MeetaK\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"696\" alt=\"Alu Gobi (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQs_CewxJ7rq1gp7h3AJFYJ9zIL_hd2-hLg4vQ5zuYUjy-Oxx5vETgLszKfY1ptsOmPG5j94a2mU6UnGvdzFm6oah7Ck2DNrgGqzqHahYt9o19RN118N2E7YPvMhd_1QBLisfeHw\/?imgmax=800\" width=\"470\" title=\"Alu Gobi (01) by MeetaK\" \/\u003E \u003C\/p\u003E\u003Cp\u003EI miss both the pillars in my life. My nana and nani were two opposites but both enriched my life in ways only grandparents can. I think my nani would have relished this \u003Ci\u003Ealoo gobi\u003C\/i\u003E. It is adapted from my mother's recipe who taught me how to make the dish after my nani passed away. It is typically made the Punjabi way - dry and with not much gravy. The cauliflower is tender and the potatoes hold their shape in the dish. The medley of spices bring an extraordinary highlight and the turmeric gives the dish a sunny yellow color.\u003C\/p\u003E\u003Cp\u003EEnjoy!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/year-ahead-happy-2007.html#bollywood\" target=\"_blank\"\u003EBollywood Cooking\u003C\/a\u003E from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg title=\"OkraIndian 04 framed\" style=\"border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px\" height=\"169\" alt=\"OkraIndian 04 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgp7gk19hQKYaCW38EKnH0fH1gcRDknfCngfV0Z05MGJJLdFCim5lzE3Lz_oDlCGLTzb4CghKMCy6mbHl1LB_XS0mtzahwMPg8FS9Fjvm4HNVfJFnPa6dAIewn1C2Coy_NYyos6Gw\/?imgmax=800\" width=\"124\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg title=\"AchaariAloo 02 framed\" style=\"border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px\" height=\"184\" alt=\"AchaariAloo 02 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg62rLQSz-KLAF7qK-J2YuRCMD1OimBJz0Yky1auEpUp2BCikAubRZvn3xNmCPlwklzm9JLr3lNDCIXBm45-Mcl_j2tUN8tsVJTZoZ65uowZhb3kTRZ2lK0UUOye4wNrkdh9ju3Yg\/?imgmax=800\" width=\"124\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg title=\"Paneer Frankies 01 framed\" style=\"border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px\" height=\"185\" alt=\"Paneer Frankies 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiUuYeqECBxmIwfiDSbj6udmG2Fma57zo5lNMzOwnJiQkR9MXf8pXez6g6atfvPG_38-g-eoB3u5bIkh604-PkJd-kvp8LkOhwEzz3IA8wnc4LTlh0-LfZ26hFgx_7qmUMUH6Lqw\/?imgmax=800\" width=\"124\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/food-of-movie-stars-spicy-okra-with.html\" target=\"_blank\"\u003ESpicy Okra with Onions\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/bollywood-cooking-aachari-alu-potatoes.html\" target=\"_blank\"\u003EAachari Alu - Potatoes in Mango Chutney Sauce\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/bombay-chowpatty-vegetable-paneer.html\" target=\"_blank\"\u003EVegetable Paneer Frankies with Mango Chutney\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.tastypalettes.com\/2009\/02\/indian-spiced-millet-and-black-bean.html\" target=\"_blank\"\u003EIndian Spiced Millet And Black Bean Timbale\u003C\/a\u003E – Tasty Palettes\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/kalynskitchen.blogspot.com\/2009\/01\/recipe-for-indian-spiced-black-eyed.html\" target=\"_blank\"\u003EIndian Spiced Black-Eyed Peas with Tomato and Curry Leaves\u003C\/a\u003E – Kalyn’s Kitchen\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.cookingandme.com\/2009\/01\/chettinad-mushroom-masala.html\" target=\"_blank\"\u003EChettinad Mushroom Masala\u003C\/a\u003E - Edible Garden\u0026#160;\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/03\/do-you-find-comfort-in-food.html\" target=\"_blank\"\u003EDo You Find Comfort In Food?\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#deeba\" target=\"_blank\"\u003EDeeba\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3454508229661680379\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/03\/bollywood-cooking-punjabi-aloo-gobi.html#comment-form","title":"65 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3454508229661680379"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3454508229661680379"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/03\/bollywood-cooking-punjabi-aloo-gobi.html","title":"Bollywood Cooking: Punjabi Aloo Gobi – Spiced Cauliflower and Potatoes"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRWapvMI5sT7uMt7AYYhpmZCvEIRNuTzWIQDj3S06k2isMorYQLj5aYv9fuG5oJKfuInGF7Fold_lkNYU8Wv3osGDLcQkM9YT_krlYE3Nn1H84Q5Uz00_FGOyhcodqHyrTNrkbOw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"65"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5021649267895248088"},"published":{"$t":"2009-01-04T13:39:00.002+01:00"},"updated":{"$t":"2009-09-11T14:40:38.608+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Legumes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Bollywood Cooking: Mum\u0026#39;s Creamy Black Lentils - Kaali Maa Di Dal"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Dal-Maa Di Dal (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Dal-Maa Di Dal (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEifVg6OPCIE0vuS0TVcp-s62ZP0hmvik1wQA-dpSicc2q6ld43lcwA6yRksw_Y-JncU4abT-oAy9ABE2-8in8dNf3z4lOfA__i0K5QOGyaELfyld3waxsPFHccY0dj2D5RCASdpkg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EStarting the year with a comforting bowl of homemade creamy black lentils. While last year the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Bollywood%20Cooking\" target=\"_blank\"\u003EBollywood Cooking\u003C\/a\u003E series focused on many popular street food and restaurant dishes, this year my concentration for the series will be good, down-to-earth, homey food. The type of food I grew up on. My mum is and my grandmother was exceptional in the kitchen. The dishes cooked in their kitchens were beyond scrumptious - they were the solid foundation that gave us footing and reminded us of our roots.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThat was important, especially for my grandmother who feared that all her grandchildren, who were born and\/or brought up outside of India, would forget where they came from. My grandmother spoke to us only in Hindi. \u003C\/p\u003E\u003Cp\u003E\u0026quot;How else will you all learn your language!\u0026quot; she would say. We would laugh and in return we teased,\u003C\/p\u003E\u003Cp\u003E\u0026quot;Nani we will learn from all the Bollywood films!\u0026quot; Knowing very well that although she enjoyed a good Bollywood flick, she did not approve of all that \u0026quot;Western\u0026quot; influence depicted in the films.\u003C\/p\u003E\u003Cp\u003EThe result: we speak Hindi, albeit with an accent (not including the cousins living in India) and some better than others. When we all get together we often speak in Hindi and remember Nani - how she would scold us how she would love us. \u003C\/p\u003E\u003Cp\u003EI come from a Sikh Punjabi family and grew up with very close ties to my mother's side of the family. We would spend many vacations with my grandparents sometimes in the US but often in India. Life in both countries could not have been more different. \u003C\/p\u003E\u003Cp\u003EIndia is colorful, loud and full of life. My grandparents house in Delhi was always alive. Neighbors and friends would go in and out, discussions and gossip would be held on the veranda with anyone who happened to go by and had time, we children would run around shouting and laughing and no one ever told us to be quiet and in the background the radio would always be playing tunes of old Hindi songs from the 60s. \u003C\/p\u003E\u003Cp\u003E\u0026quot;I am never lonely in India!\u0026quot; My grandmother would say when asked which country she preferred. \u003C\/p\u003E\u003Cp\u003EWhen the family was visiting, it was obvious that the kitchen was the hub of the house. It seemed that everything revolved around food and mealtimes. My nani and mum, who was the eldest of four children, were always busy buying or cooking food. Flour would be kneaded to make fresh \u003Cem\u003Echapaatis\u003C\/em\u003E for each meal, vegetables cut and prepared for the various \u003Cem\u003Esabzis \u003C\/em\u003Eand lentils or beans picked for stones and cooked into thick creamy bowls of goodness. \u003C\/p\u003E\u003Cp\u003EMy grandfather was a vegetarian and my grandmother was not - so you can imagine how much she enjoyed our visits when she had a good excuse to cook lamb or chicken. But that is for another post. \u003C\/p\u003E\u003Cp\u003EIt was \u003Cem\u003Edal\u003C\/em\u003E however, that enjoyed the most popularity. Everyone had their favorite type and my nani would make it a point to cook one favorite for each meal. \u003C\/p\u003E\u003Cp\u003EIndeed \u003Cem\u003Edal \u003C\/em\u003Eis the answer to every discomfort. Feeling unwell, exhausted, depressed or low, my mother's remedy to all was a bowl of comforting \u003Cem\u003Edal\u003C\/em\u003E and steaming rice - \u003Cem\u003Edal chawal\u003C\/em\u003E, as it is called in Hindi - lentils and rice. \u003C\/p\u003E\u003Cp\u003EThere must be truth in her remedy because today when I miss her, or am exhausted, or feeling down or homesick, I take out a packet of \u003Cem\u003Edal\u003C\/em\u003E, pick it over for stones, cook it in the pressure cooker, while the rice cooker prepares fluffy scented rice and no sooner have I taken the first spoonful, I instantly feel a little better. \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Dal-Maa Di Dal (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Dal-Maa Di Dal (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhTx1j6LpCDucbbC05ZTpOULXl1q7CTrGXF7Pq4QdS2D2rl87-QsP8j8XcBXMIImk-PzHbfPVZYo9g_RXKJ82y0F6EPBK06OOgA0cDek7WJo6cg4YR_OUJgDrtDVNDYhGItCNEOlA\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EMy favorite type of \u003Cem\u003Edal\u003C\/em\u003E dish is and always has been \u003Cem\u003EKaali Maa Di Dal\u003C\/em\u003E - a delicious, rich Punjabi dish with a mix of creamy whole black \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Urad_dal\" target=\"_blank\"\u003Esabut urad lentils (black gram)\u003C\/a\u003E, channa dal (or split Bengal gram dal) and a handful of black kidney beans. \u003C\/p\u003E\u003Cp\u003EThe name of this dish is in actual fact derived from the main ingredient - sabut urad. In Punjabi this particular type of lentils are called \u0026quot;\u003Cem\u003Emaah\u003C\/em\u003E\u0026quot;. Contrary to popular belief the \u003Cem\u003Emaa\u003C\/em\u003E in the name of this dish does not mean mother - even though the Hindi word for mother is \u003Cem\u003Emaa\u003C\/em\u003E. Knowing that, we can now decipher the entire name of the dish:\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EKaali = Black \u003C\/li\u003E\n\u003Cli\u003EMaa = Sabut Urad \u003C\/li\u003E\n\u003Cli\u003EDi = of \u003C\/li\u003E\n\u003Cli\u003EDal = Lentils \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003ESo, basically it means that you are getting a lentil dish made of black sabut urad. Too trivial? On the contrary this \u003Cem\u003Edal\u003C\/em\u003E dish is anything but trivial. The spices and aromas make this a wonderfully complex flavored dish full of texture. \u003C\/p\u003E\u003Cp\u003EThere are certainly several different recipes for preparing this particular type of \u003Cem\u003Emaa di\u003C\/em\u003E \u003Cem\u003Edal\u003C\/em\u003E, sometimes disguised under the elegant name of \u003Cem\u003EDal Makhani\u003C\/em\u003E - buttery dal. Every Indian cook (or mother) has their own recipe for \u003Cem\u003Emaa di dal\u003C\/em\u003E. However, this recipe for a traditional Punjabi \u003Cem\u003EKaali Maa Di Dal\u003C\/em\u003E is my grandmother's and adapted by my mother. I never got a chance to learn how to make this favorite dish of mine from my nani, but as I grew up eating and loving my mother's version I thought it would be nice to start the year by sharing mum's creamy black lentils with you - or as we would say in Punjabi \u003Cem\u003EMaa di Kaali Maa di Dal\u003C\/em\u003E ;-)\u003C\/p\u003E\u003Chr \/\u003E\u003Ch4\u003EDon't Forget!\u003C\/h4\u003E\u003Cp\u003E\u003Cimg style=\"margin: 0px 25px 0px 0px\" height=\"109\" alt=\"MM spice cookies\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhlX8hMceb0_UZy3S_-T1UB00RsJUTFBIZZN-UZDtrtstJ5GdEMbAkmMkXvv0brdtAsTR9j1ckMVCM87DXs1IfXslPIec4j2xlTyma-PJIdztoVuRLJqNVQt03qLGQ3tSCSaK5ZJg\/?imgmax=800\" width=\"154\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E theme this month \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/monthly-mingle-28-world-of-spiced.html\"\u003E\u003Cstrong\u003EWorld of Spice Cookies\u003C\/strong\u003E\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EDeadline \u003Cstrong\u003EJanuary 5\u003C\/strong\u003E\u003C\/li\u003E\n\u003Cli\u003EBake delicious cookies sweet or savory \u003Cstrong\u003Ehighlighted by a spice\u003C\/strong\u003E\u003C\/li\u003E\n\u003Cli\u003EOne lucky winner will win the cookbook a \u003Cstrong\u003EField Guide to Cookies\u003C\/strong\u003E\u003C\/li\u003E\n\u003Cli\u003ECome on over and join us. Details \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/monthly-mingle-28-world-of-spiced.html\"\u003Ehere\u003C\/a\u003E. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr \/\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: Mum's Creamy Black Lentils - Kaali Maa Di Dal\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/maadidal\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E200g whole black lentils - black sabut urad, washed several times in cold water and soaked overnight        \u003Cbr \/\u003E\n80g split Bengal gram - channa dal, washed several times in cold water and soaked overnight         \u003Cbr \/\u003E\n50 - 80g red kidney beans, I used canned kidney beans, washed several times         \u003Cbr \/\u003E\n15g fresh \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003Eginger\u003C\/a\u003E, peeled and cut into two pieces         \u003Cbr \/\u003E\n5-6 garlic cloves, peeled         \u003Cbr \/\u003E\n2-3 green \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#chili\" target=\"_blank\"\u003Echillies\u003C\/a\u003E         \u003Cbr \/\u003E\n4 green \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E pods         \u003Cbr \/\u003E\n2-3 bay leaves         \u003Cbr \/\u003E\n2 sticks \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E         \u003Cbr \/\u003E\n1 teaspoon black \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin seeds\u003C\/a\u003E         \u003Cbr \/\u003E\nPinch \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#asafetida\" target=\"_blank\"\u003Easafetida\u003C\/a\u003E powder         \u003Cbr \/\u003E\n1\/2 teaspoon Kashmiri chili powder\u0026#160; \u003Cbr \/\u003E\n3 tablespoons ghee, use clarified butter or unsalted butter as a substitute         \u003Cbr \/\u003E\n160g red onions, finely chopped         \u003Cbr \/\u003E\n400g can crushed \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/tart-flambe-with-tomatoes-and-creamy.html#tomato\" target=\"_blank\"\u003Etomatoes\u003C\/a\u003E         \u003Cbr \/\u003E\n50ml heavy cream         \u003Cbr \/\u003E\nSalt         \u003Cbr \/\u003E\nHandful of coriander leaves, chopped         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a large saucepan add the sabut urad and channa dal and fill with about 6 cups of water. Bring to a boil uncovered on medium heat. On the surface you will notice a foamy substance, skim off as much of this substance as possible.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a food processor add the ginger, garlic and chillies, pulsing until minced.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EOnce the water has reached a rolling boil, add the minced ginger-garlic mixture and stir. Throw in the cardamom pods, bay leaves and cinnamon. Reduce the heat and covered, simmer gently until the legumes have softened and are cooked - about 1 hour.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhile the legumes are cooking, heat a skillet on medium heat and melt 2 tablespoons ghee. Once the ghee is hot add the cumin seeds and allow them to cook until they sizzle and sputter - about 5-8 seconds. Add the asafetida and Kashmiri chili powder, stir well. Finally add the chopped onions and stir-fry until golden brown - about 5 minutes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour in the canned tomatoes, reducing the heat to low. Simmer the sauce until the ghee (or butter) begins to separate - about 6 to 10 minutes. Stir occasionally. Sprinkle some salt to taste.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EOnce the legumes are ready - they should be soft and tender - stir in the tomato sauce. Mix until incorporated. Add about a cup of water to the skillet and scrape off any bits of the sauce, then pour it into the legumes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the kidney beans and simmer, covered until they are soft and tender - about 8 minutes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour in the cream and heat through. Stir in the remaining ghee and serve, sprinkled with chopped coriander leaves. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EServing tips:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EThis dal is just delicious with plain Basmati rice, scented with cloves and cardamom pods. It's the way my mum and I enjoy the dish best. \u003C\/li\u003E\n\u003Cli\u003EMy father enjoys this with Arabic or Lebanese bread, breaking pieces off and dunking it into the creamy mixture. \u003C\/li\u003E\n\u003Cli\u003ETom loves this in a similar way but likes using crispy rustic \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/conquering-french-bread.html\" target=\"_blank\"\u003EFrench baguette\u003C\/a\u003E instead and a drizzle of fresh lime juice. \u003C\/li\u003E\n\u003Cli\u003ESoeren simply enjoys this as a soup, spooning the goodness with a huge spoon. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EFood Guide Tip:\u003C\/strong\u003E Learn everything about \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/bollywood-cooking-channa-masala.html#legumes\" target=\"_blank\"\u003Elegumes\u003C\/a\u003E, including how to cook them, select and store them. \u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Dal-Maa Di Dal (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Dal-Maa Di Dal (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQauvKrWAk08YkQL0w6TtimwsOP04ZfovbaazM1QYpnuAzU7wxtwltYeZkOUsWJVr1LMPFaKstiCn5na3I7xqQTHD0uYEGRn47SKVzrbG8uL3417V5DHXhh4Y2y1AmTe94qnhaPw\/?imgmax=800\" width=\"405\" \/\u003E \u003C\/center\u003E    \u003Cp\u003ENow that I am so far away from home and my family, dishes like these keep me grounded and soothes any homesickness I might be feeling - at least for a while. The gorgeous aromas of the spices envelop me and bring me close to my parents and brother. It reminds me how my brother would grump about \u0026quot;always eating \u003Cem\u003Edal\u003C\/em\u003E!\u0026quot; but deep down inside he knew that it was more than \u003Cem\u003Edal\u003C\/em\u003E - it was home! \u003C\/p\u003E\u003Cp\u003EMum's creamy \u003Cem\u003Emaa di\u003C\/em\u003E \u003Cem\u003Edal\u003C\/em\u003E was full of flavor and delicious richness. She sometimes mashed the kidney beans to make the sauce thicker and velvety. The lovely nuttiness of the three legumes is wonderfully highlighted by the sweetness of the tomatoes and the spices completes the entire dish adding a piquant flavor. It's just comfort in a bowl!\u003C\/p\u003E\u003Cp\u003EI am kind of late - it's far beyond the deadline - but I wanted to enter this to \u003Ca href=\"http:\/\/tastypalettes.blogspot.com\/\" target=\"_blank\"\u003ESuganya's\u003C\/a\u003E session of \u003Ca href=\"http:\/\/tastypalettes.blogspot.com\/2008\/12\/announcing-mlla-sixth-helping-hot-spicy.html\" target=\"_blank\"\u003EMy Legume Love Affair, Sixth Helping\u003C\/a\u003E. Suganya, I hope I can bribe you with a bowl of this creamy comforting \u003Cem\u003EKaali Maa di Dal.\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore legume love affair from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"182\" alt=\"Red Coconut Lentils 01a framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjEE1LypbiIs79LdRYW_Ytfeqy3BZLRX9PqRFPpVGTFoq_cJPEWdUwGwLSER5cmGBHupyfWw1x5qXyEdXQOTxF-nhhV_uy_3FsJqeX-AYe8olAqA4yg6DSfH2cx1BixgOVvwr5BWQ\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"180\" alt=\"Black Bean Chilli 03 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCkIR7dOmbml3T2bC-imZ0LPIyLT_-M8h5hHpGgBDD_jucIW7nH8Eg1YMT9_TLFRTM3jO9y_aow4mgYrsB2bLrE2shBLzeLr9f_9I7mxI6Txrv3W5PJpSWcqZJGjC_4GrepJBJ0g\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"96\" alt=\"ChannaMasala02\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjf84JJbqlGZ7Fu3RimGDCTJ5PhNIZ2CNfVbJbXBsIxw7L-L1LRxpNibZ0t8pM9CVcat6V2rdw4tEZ8U1aKuVDQ9qQGObB8ZbUUJflmUlReujvucWxYUp5f1Y00eFd9mhvLlcUfcg\/?imgmax=800\" width=\"180\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/creamy-coconut-red-lentils-with.html\" target=\"_blank\"\u003ECreamy Coconut Red Lentils\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/flavors-black-bean-chili-with-saffron.html\" target=\"_blank\"\u003EBlack Bean Chili with Saffron Rice\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/bollywood-cooking-channa-masala.html\" target=\"_blank\"\u003EChanna Masala\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/vegeyum.wordpress.com\/2008\/06\/23\/dalmakhani\/\" target=\"_blank\"\u003EOberoi Style Dal Makhani\u003C\/a\u003E - A Life (Time) of Cooking\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.applepiepatispate.com\/main-course\/dal-makhani-kali-dal\/\" target=\"_blank\"\u003EDal Makhani - Buttered Black Gram Beans\u003C\/a\u003E - Apple Pie, Patis, \u0026amp; Pat\u0026#233;\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/foodieshope.blogspot.com\/2007\/03\/naan-to-go-with-dal-maharani-kesari.html\" target=\"_blank\"\u003EDal Maharani\u003C\/a\u003E - Foodie's Hope \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/12\/have-you-made-any-new-year-resolutions.html\" target=\"_blank\"\u003EHave you made any New Year resolutions yet?\u003C\/a\u003E by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#Mansi\" target=\"_blank\"\u003EMansi\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5021649267895248088\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/01\/bollywood-cooking-mum-creamy-black.html#comment-form","title":"41 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5021649267895248088"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5021649267895248088"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/01\/bollywood-cooking-mum-creamy-black.html","title":"Bollywood Cooking: Mum\u0026#39;s Creamy Black Lentils - Kaali Maa Di Dal"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEifVg6OPCIE0vuS0TVcp-s62ZP0hmvik1wQA-dpSicc2q6ld43lcwA6yRksw_Y-JncU4abT-oAy9ABE2-8in8dNf3z4lOfA__i0K5QOGyaELfyld3waxsPFHccY0dj2D5RCASdpkg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"41"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4121250313047991381"},"published":{"$t":"2008-11-04T20:15:00.005+01:00"},"updated":{"$t":"2008-12-30T15:03:33.693+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Bollywood Cooking: Chicken Tikka Masala"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chicken Tikka Masala (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOO23MvNJJf7j2D45a9TOaNj8237NRSXTfg8wPOvMJH5tjsi7xaiHMWuJGYLF_6MAVlezB3GVyALkMwyMNqU3P1ipptVAoW4a7XAZvvm3V-garovu9VJrKJDt3I5DTq40bmrSsxA\/?imgmax=800\" width=\"394\" border=\"0\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EThe chicken tikka masala is known all around the world as one of the most popular Indian dishes. The irony of the chicken tikka masala, better known as CTM, though is that what is often enjoyed in restaurants as a traditional Indian dish has very little to do with authentic Indian cuisine. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EWhen Bee of the fantastic blog \u003Ca href=\"http:\/\/www.rasamalaysia.com\/\" target=\"_blank\"\u003ERasa Malaysia\u003C\/a\u003E wrote to me asking me if I would be interested in being a guest writer on her blog I was extremely ecstatic. Bee wanted me to help her show her readers how to cook a chicken tikka masala. She cracked me up when she referred to me as \u0026quot;a real Indian food expert\u0026quot; - I was flattered but modestly and in all honesty admit that I do not consider myself an expert in Indian food and the irony of this is that I am going to be showing Bee and her readers how to cook \u003Cb\u003E\u0026quot;Britain's true national dish\u0026quot;.\u003C\/b\u003E\u003C\/p\u003E  \u003Cp\u003EYou'll find my recipe for \u003Ca href=\"http:\/\/www.rasamalaysia.com\/2008\/11\/chicken-tikka-masala-recipe.html\"\u003Echicken tikka masala\u003C\/a\u003E and the entire post, taking a closer look at the origins of the dish over at \u003Ca href=\"http:\/\/www.rasamalaysia.com\/\"\u003ERasa Malaysia\u003C\/a\u003E. \u003C\/p\u003E    \u003Cp\u003ETell me what you think?\u003C\/p\u003E   \u003Cp\u003EBee, I hope you enjoy this dish as much as we do and thank you for having me over as your guest. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might like these flavorful chicken dishes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"150\" alt=\"Butter Chicken 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhLWK1Cc4XJyI3Bxoh3YqUinXROSTxGuzs42yu5b8TPJ5VUSKlTlQlQtv18cIlKTV7IpZdnxVXI9kxKpdFoKimaTNywpgCJs9G2Czt2YjHnpU67f7HWkHWycbmrw1fMjjXMunwQTg\/?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"139\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"104\" alt=\"Chicken Curry01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxapTeSaBlMjCII6R3lKEfXoQIO8RUVdPV3uGbSiwrTlSHTfjrZBWsRexgNXcQLtEgWhKUBDlBgavDoy1afM3vthriehsI_hVAjcNE_uXj21xGzP-_5h_yIF1k9wJ7mKXAIM-ILw\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"135\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"78\" alt=\"ArabianChicken01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJQ_I1FMnCpYo0YoA77bTeLQSw_Jo0wOj0XWYhpVfQAJpUkPhEdMV3Vppg0R5UMEvcMVWkVJB0Pmf3kSiEqb00fkhvRklxxZLFHCkiBxFeqDdmgpSQC9gwtZaqg6LSfmEGBLxnxA\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/bollywood-cooking-murg-makhani-creamy.html\" target=\"_blank\"\u003EButter Chicken\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"139\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/bollywood-cooking-chicken-curry.html\" target=\"_blank\"\u003EChicken Curry\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"139\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/spicy-arabian-chicken-with-couscous.html\" target=\"_blank\"\u003ESpicy Arabian Chicken\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4121250313047991381\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/11\/bollywood-cooking-chicken-tikka-masala.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4121250313047991381"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4121250313047991381"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/11\/bollywood-cooking-chicken-tikka-masala.html","title":"Bollywood Cooking: Chicken Tikka Masala"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOO23MvNJJf7j2D45a9TOaNj8237NRSXTfg8wPOvMJH5tjsi7xaiHMWuJGYLF_6MAVlezB3GVyALkMwyMNqU3P1ipptVAoW4a7XAZvvm3V-garovu9VJrKJDt3I5DTq40bmrSsxA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5017347499313480894"},"published":{"$t":"2008-08-25T21:34:00.003+02:00"},"updated":{"$t":"2008-12-30T15:03:33.697+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Bombay Street Food: Vada Pav"},"content":{"type":"html","$t":"\u003Ch4\u003EBollywood Cooking - Bombay's All Time Favorite\u003C\/h4\u003E \u003Ccenter\u003E\u003Cimg title=\"Batata Vada (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Batata Vada (02) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SLMJHY0tsmI\/AAAAAAAAC3s\/HxsR8-r5UQg\/BatataVada02framed2.jpg?imgmax=800\" width=\"398\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EI love getting emails (and comments) from my readers and blogger friends. I especially love those emails, telling me that they tried one of my recipes and found it to be delectable. However, the emails I like best is when I am told that one of my recipes or the information I provided in the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Ingredient%2FFood%20Know-Hows\" target=\"_blank\"\u003Ehow-tos\u003C\/a\u003E helped them make something that they were not getting right previously.\u003C\/p\u003E  \u003Cp\u003ERecently I had an email from a reader who lived in the UAE. She told me that my recipe for \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/paneer-do-piaza-indian-lunch.html#paneer\" target=\"_blank\"\u003EPaneer\u003C\/a\u003E was the best she had tried. The fact that my parents live in Dubai and I know that there is some good quality paneer available in special stores, it was a great compliment. The reader went on to tell me that it\u0026#8217;s not just the recipe but the information around it that made her handle each step carefully while preparing the paneer. She understood why I am so passionate about each of my recipes. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003ERight now, I am trying to encourage and help a wonderful blogger to make her own \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/08\/cooking-school-gnocchi-in-sage-garlic.html\" target=\"_blank\"\u003Egnocchi\u003C\/a\u003E. She contacted me during the time Zu was featuring What\u0026#8217;s For Lunch, Honey? in her \u003Ca href=\"http:\/\/www.burntmouth.com\/2008\/08\/t-whats-for-lunch-honey-round-up.html\" target=\"_blank\"\u003ETried \u0026amp; Tested\u003C\/a\u003E event. She wanted to make the gnocchi but had often failed and I think she was a bit hesitant to try them again. I gave her some help and a lot of motivation. She finally went for another recipe from this blog but we have swapped a couple of mails since then. The last one she told me she was getting together with a friend, who too had gnocchi-making jitters, to finally make them. I am excited to hear how that went.\u003C\/p\u003E    \u003Cp\u003EI too am going through a continuous learning process. Both my series \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/year-ahead-happy-2007.html#cookingschool\" target=\"_blank\"\u003ECooking School\u003C\/a\u003E and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/year-ahead-happy-2007.html#bollywood\" target=\"_blank\"\u003EBollywood Cooking\u003C\/a\u003E are not only helping you to improve your skills in cooking and motivate you to make different dishes, I too am learning and experimenting with these sessions. \u003C\/p\u003E    \u003Cp\u003EI had started Cooking School, aimed at my Indian readers, to get them to try their hand at well-known foreign dishes and desserts, while Bollywood Cooking was targeted towards my other readers who enjoy Indian food, but thought it to be to complex and demanding to make in their own kitchens. After just about 2 years, I think I can say these series are successful. The mails I get flooding my mailbox after each session is proof. \u003C\/p\u003E    \u003Cp\u003EBoth these series has helped me grow enormously. Bollywood Cooking in particular has motivated me to think out of the box, to research and gain so much background knowledge about certain dishes, food cultures and ingredients that I look at each dish with different eyes. I grew up on Indian food, but probably like so many of you, just concentrated on the eating part of it. It was after I left home that I came to appreciate good Indian food. And it was after I started this blog that I became so passionate about experimenting and playing with my food. \u003C\/p\u003E    \u003Cp\u003EIt was also thanks to this blog that I met a \u003Ca href=\"http:\/\/madteaparty.wordpress.com\" target=\"_blank\"\u003E\u0026#8220;mad\u0026#8221; girl in Delhi\u003C\/a\u003E who made me make delicious fried Indian delicacies for the first time. Last year she motivated me to make \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/bollywwod-cooking-poori-bhaji.html\" target=\"_blank\"\u003Epooris\u003C\/a\u003E for the first time. They were anything but perfect, but I learned so much since then. The most important thing I achieved however, was overcoming my \u0026#8220;I-can\u0026#8217;t-do-this-at-home\u0026#8221; phobia. I can and I did. \u003C\/p\u003E    \u003Cp\u003EThis year it\u0026#8217;s that same girl who is getting me to make and indulge in another one of my \u003Ca href=\"http:\/\/madteaparty.wordpress.com\/2007\/08\/12\/its-party-time\/\" target=\"_blank\"\u003Efavorite snacks\u003C\/a\u003E for the first time. \u003C\/p\u003E    \u003Cp\u003EIn a previous Bollywood Cooking session I had summarized the importance of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/bombay-chowpatty-vegetable-paneer.html\" target=\"_blank\"\u003EStreet Food\u003C\/a\u003E in Indian cuisine. The \u003Ci\u003EBatata Vada\u003C\/i\u003E, and all its variations, is probably the most loved and popular amongst the sophisticated \u003Ci\u003EBombayites\u003C\/i\u003E (to me my birth city will always be Bombay). \u003C\/p\u003E    \u003Cp\u003EMaharashtrian cuisine boasts of a wide variety of snacks. \u003Ca href=\"http:\/\/www.flickr.com\/photos\/xwelhamite\/2335390868\/\" target=\"_blank\"\u003EMisal Pav\u003C\/a\u003E, \u003Ca href=\"http:\/\/onehotstove.blogspot.com\/2005\/11\/k-is-for-kothimbir-vadi-and-koshmibir.html\" target=\"_blank\"\u003EKothimbeer Vadi,\u003C\/a\u003E and Bombay's famous chaat hits such as \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Bhelpuri\" target=\"_blank\"\u003EBhel Puri,\u003C\/a\u003E \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Phuchka\" target=\"_blank\"\u003EPani puri,\u003C\/a\u003E and \u003Ca href=\"http:\/\/allrecipes.com\/Recipe\/Chaat---Dahi-Batata-Puri\/Detail.aspx\" target=\"_blank\"\u003EDahi batata Puri\u003C\/a\u003E, are only a few that are enjoyed in the several street stalls across India. What tops them all, however, is the most popular Vada Pav and Pav Bhaji. These snacks have an almost iconic status in Bombay's food scene. \u003C\/p\u003E    \u003Cp\u003EVada Pav, which is also known in India as the poor man\u0026#8217;s burger, is a simple patty made of mashed potatoes, spiked with aromatic spices and then dipped in a batter made out of gram flour. Finally, to tip the ecstasy scale, it is deep fried. This crispy spicy potato patty is then served in a bun with several types of chutneys. \u003C\/p\u003E    \u003Cp\u003EIn Maharashtrian cuisine the Vada Pav is considered a teatime staple served with steaming pots of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/indian-breakfast.html#masalachai\" target=\"_blank\"\u003Emasala chai\u003C\/a\u003E, all for a price of about Rs. 6.00 (approx US $ 0.15).\u003C\/p\u003E    \u003Cp\u003EThe snack was supposedly devised by a snack vendor, Ashok Vaidya, outside \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Dadar\" target=\"_blank\"\u003EDadar station\u003C\/a\u003E, some 35 years ago. The Vada Pav soon became a regular with Bombay commuters, office goers and anyone looking for a quick, cheap and filling snack. \u003C\/p\u003E    \u003Cp\u003EFor me, I was making my Vada Pav for the first time this weekend. I have enjoyed this savory snack on countless occasions, in India, in Dubai, in the US \u0026#8211; served by my mum\u0026#8217;s friends and neighbors. I remember my mother often made this when we had guests over or I was given a potato burger for my lunch box at school. \u003C\/p\u003E    \u003Cp\u003EAs often is the case in such matters, I Skyped my mum on Friday evening asking for her recipe. The traditional recipe was a great starting point for me, which I built on.\u003C\/p\u003E    \u003Cp\u003EI added a tender sweet potato to lovely organic potatoes. Turmeric powder, curry leaves and mustard seeds were a few spices that gave it a beautiful aromatic flavor. Finally I added a bit of rice flour to the usual gram flour making the whole Vada gorgeously crispy. I also served it in a very untraditional way \u0026#8211; in pita pockets, with onions, tomatoes and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/comforting-risotto-with-rucola-bresaola.html#rucola\" target=\"_blank\"\u003Erucola\u003C\/a\u003E all splashed with my tangy sun-dried tomato and tamarind chutney. \u003C\/p\u003E    \u003Cp\u003ESo, how did I do for my first time?\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EInteresting read:\u003C\/strong\u003E \u003Ca href=\"http:\/\/www.telegraphindia.com\/1040711\/asp\/nation\/story_3480991.asp\" target=\"_blank\"\u003EJumbo King brands the Vada Pav\u003C\/a\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Batata Vada (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Batata Vada (03) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SLMJIM1nXOI\/AAAAAAAAC3w\/T19uviQpfC8\/BatataVada03framed2.jpg?imgmax=800\" width=\"381\" \/\u003E \u003C\/center\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u0026#160;\u003C\/p\u003E      \u003Ch4\u003E\u003Cstrong\u003EVada Pav - My Way\u003C\/strong\u003E\u003C\/h4\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/vadapav\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cu\u003E\u003Ci\u003EFor the filling\u003C\/i\u003E\u003C\/u\u003E\u003C\/p\u003E      \u003Cp\u003E500g small potatoes, steamed with skin on        \u003Cbr \/\u003E150g sweet potato, steamed\u003C\/p\u003E      \u003Cp\u003E\u003Cu\u003E\u003Ci\u003EFor the Masala\u003C\/i\u003E\u003C\/u\u003E\u003C\/p\u003E      \u003Cp\u003E1 small piece ginger, minced        \u003Cbr \/\u003E2 garlic clove, minced         \u003Cbr \/\u003E1 red onion, finely chopped         \u003Cbr \/\u003E2 green chilies, finely chopped         \u003Cbr \/\u003E1\/2 cup coriander leaves, chopped\u003C\/p\u003E      \u003Cp\u003E\u003Cu\u003E\u003Ci\u003EFor the tempering\u003C\/i\u003E\u003C\/u\u003E\u003C\/p\u003E      \u003Cp\u003E1 teaspoon turmeric powder        \u003Cbr \/\u003E5-8 curry leaves         \u003Cbr \/\u003E2 teaspoon black mustard seeds         \u003Cbr \/\u003E1 tablespoon oil or ghee\u003C\/p\u003E      \u003Cp\u003E\u003Ci\u003E\u003Cu\u003EFor the batter\u003C\/u\u003E\u003C\/i\u003E\u003C\/p\u003E      \u003Cp\u003E1 1\/2 cups gram flour (besan)        \u003Cbr \/\u003E1\/2 cup rice flour        \u003Cbr \/\u003Eapprox. 2 cups water         \u003Cbr \/\u003E1 teaspoon turmeric powder         \u003Cbr \/\u003E\u0026#189; teaspoon chili powder(optional)         \u003Cbr \/\u003E\u0026#189; teaspoon cumin powder         \u003Cbr \/\u003E\u0026#189; teaspoon coriander powder         \u003Cbr \/\u003ESalt and pepper to taste         \u003Cbr \/\u003EPeanut oil for frying\u003C\/p\u003E      \u003Cp\u003EPita bread        \u003Cbr \/\u003ETomatoes, sliced         \u003Cbr \/\u003EOnions, sliced in rings         \u003Cbr \/\u003ERucola         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003EPeel and mash both sweet potatoes and potatoes with a potato masher. Depending on how you like it - either mash completely or coarsely allowing for some chunks. I like mine slightly chunky. \u003C\/p\u003E      \u003Cp\u003EAdd ginger, garlic, onions, green chili, coriander leaves, and salt to the potatoes. Mix, preferably with your hands until everything is incorporated. \u003C\/p\u003E      \u003Cp\u003EPut 1 tablespoon oil or ghee in a pan and heat at medium heat. Add mustard seeds. Once they start splutter, add turmeric powder and curry leaves. Carefully pour this tempering over the mashed potatoes and stir in gently.\u003C\/p\u003E      \u003Cp\u003EUsing your hands make small balls of mashed potato mixture. Traditionally Vadas are shaped into balls, I flatted them to make them into patties as they fit better into the pita bread. \u003C\/p\u003E      \u003Cp\u003E\u003Ci\u003E\u003Cu\u003EFor the batter\u003C\/u\u003E\u003C\/i\u003E\u003C\/p\u003E      \u003Cp\u003EIn a large bowl mix together both flours. Add salt, turmeric powder and all the spice powders. Gradually start adding water and keep mixing with a spoon or whisk. Remove the lumps and whisk into a smooth batter. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency, similar to pancake batter.\u003C\/p\u003E      \u003Cp\u003EHeat some peanut oil in a pan. Drop some batter in the oil to check if the oil is the right temperature. If the batter immediately floats on the surface of the oil, the oil is ready. The oil should not be too hot either, otherwise the vadas turn dark from the outside before they are actually done from the inside.\u003C\/p\u003E      \u003Cp\u003ENow dip each ball in the batter, letting the excess batter drip off. Gently and carefully add the vadas to the hot oil. Do not overcrowd the pan, or the temperature of the oil reduces which will slow down the frying process. In the similar way, fry all the vadas until golden. Remove on a paper towel and drain.\u003C\/p\u003E      \u003Cp\u003ETo assemble the Vada Pita Pav warm the pita bread in the oven. Once warmed through slice off the tops and cut open. Spread generously with the sun-dried tomato and tamarind chutney, fill with onion rings, sliced tomatoes and rucola. Finally, add the vada. Enjoy warm\u003C\/p\u003E   \u003C\/blockquote\u003E   \u003Ccode\u003E\u003Ca name=\"Tomato Tamarind Chutney\" id=\"Tomato Tamarind Chutney\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Ccenter\u003E\u003Cimg title=\"Batata Vada (05) Tomato Tamarind Chutney by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"517\" alt=\"Batata Vada (05) Tomato Tamarind Chutney by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SLMJJW-y1eI\/AAAAAAAAC30\/GgzjM6NQL_Y\/BatataVada05framed%5B2%5D.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cfont size=\"3\"\u003E\u003Cstrong\u003ESun-dried Tomato and Tamarind Chutney            \u003Cbr \/\u003E\u003C\/strong\u003E\u003C\/font\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/tomatotamarindchutney\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E250g jar sun dried tomatoes        \u003Cbr \/\u003E2-5 teaspoons tamarind paste, depending on your own taste         \u003Cbr \/\u003E2-3 garlic cloves         \u003Cbr \/\u003ESmall piece of ginger         \u003Cbr \/\u003EHandful of coriander leaves         \u003Cbr \/\u003ESalt and pepper to taste         \u003Cbr \/\u003E1\/2 teaspoon chili flakes\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003EIn a food processor add the sun-dried tomatoes and a few tablespoons of the oil. Pour in the tamarind paste. Use this according to your taste for tanginess. Add the garlic, ginger, coriander leaves, salt and pepper to taste.\u003C\/p\u003E      \u003Cp\u003EPulse everything together Do not pulse too much as the chutney tastes best when still slightly chunky. Sprinkle chili flakes. \u003C\/p\u003E      \u003Cp\u003EKeeps in the refrigerator in an air tight jar for 3-4 weeks.\u0026#160;\u0026#160; \u003Cbr \/\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cem\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Batata Vada (04)by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Batata Vada (04)by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SLMJKCYZ_kI\/AAAAAAAAC34\/Sa6rIXVX3ts\/BatataVada04framed%5B2%5D.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EWe celebrated these with good German friends of ours. He has lived in Delhi for about an year and loves everything Indian. So whenever they visit, it is a must that I make something to please his tastebuds. We were very exited as we reminisced eating these often in various street side joints. We all gathered around making these scrumptious vadas and pakodas. Then sat back and enjoyed them with warm, steaming cups of Indian masala chai. Soeren loved the vadas and compared them to the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Potato_pancake\" target=\"_blank\"\u003EGerman potato latkes\u003C\/a\u003E, however, saying he liked these better. \u003C\/p\u003E    \u003Cp\u003E\u003Ca href=\"http:\/\/madteaparty.wordpress.com\/\" target=\"_blank\"\u003EAnita\u003C\/a\u003E thank you! Not just for getting me to try something new again, but for a wonderful evening with friends. All I was missing was you! One day, I promise we'll be making risotto, pooris and vadas and enjoying them together. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might like these Indian delicacies from WFLH:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"152\" alt=\"PooriBhaji04\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SLMJKuPHy5I\/AAAAAAAAC38\/WpYAY-cULDo\/PooriBhaji04%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/bollywwod-cooking-poori-bhaji.html\" target=\"_blank\"\u003EPoori Bhaji\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"87\" alt=\"ChannaMasala02\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SLMJLcOkMvI\/AAAAAAAAC4A\/mp7aWM7PSZ0\/ChannaMasala02%5B4%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/bollywood-cooking-channa-masala.html\" target=\"_blank\"\u003EChanna Masala\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"137\" alt=\"OkraIndian 04 framed\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SLMJL1szZqI\/AAAAAAAAC4E\/bPy4xUkZwg4\/OkraIndian%2004%20framed%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/food-of-movie-stars-spicy-okra-with.html\" target=\"_blank\"\u003ESpicy Okra with Onions\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003EWe've been celebrating again!\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"6th B-day Cake by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"6th B-day Cake by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SLMJNsIQupI\/AAAAAAAAC4I\/lqmIhW0PS38\/6thB-dayCake01%20framed%5B2%5D.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EYup - we just can't stop. Soeren turned 6 today and we've been partying with a few of his friends. 6 - what a wonderful age. At 5:30 this morning he comes into our bedroom and looks cutely at me, \u003C\/p\u003E    \u003Cp\u003E\u0026quot;Mum am I six now?\u0026quot; \u003C\/p\u003E    \u003Cp\u003EI could only smile!\u003C\/p\u003E    \u003Cp\u003E30 muffins, a fudge gateau, strawberry ice-cream and a pasta salad later (not to mention the vadas from the weekend), I am pooped. So I hope you will allow me to take a well deserved break. I am putting my feet up and hope you all enjoy this delectable recipe. \u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E      \u003Cp\u003EKeeping in tact with birthdays: \u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/03\/birthday-cakes-3-dimensional.html\" target=\"_blank\"\u003EThree Dimensional Birthday Cake\u003C\/a\u003E by Dharm \u003C\/li\u003E        \u003Cli\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/04\/birthday-traditions.html\" target=\"_blank\"\u003EBirthday Traditions\u003C\/a\u003E by Nupur\u0026#160; \u003C\/li\u003E     \u003C\/ul\u003E   \u003C\/blockquote\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5017347499313480894\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/08\/bombay-street-food-vada-pav.html#comment-form","title":"36 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5017347499313480894"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5017347499313480894"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/08\/bombay-street-food-vada-pav.html","title":"Bombay Street Food: Vada Pav"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh6.ggpht.com\/blogmeeta\/SLMJHY0tsmI\/AAAAAAAAC3s\/HxsR8-r5UQg\/s72-c\/BatataVada02framed2.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"36"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6793426824345524339"},"published":{"$t":"2008-07-24T09:00:00.007+02:00"},"updated":{"$t":"2008-12-30T15:03:33.699+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Bollywood Cooking: Murg Makhani - Creamy Butter Chicken"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Butter Chicken (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"591\" alt=\"Butter Chicken (01) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SIblw4ydvmI\/AAAAAAAACtI\/oaJPcY4p3bE\/Butter%20Chicken%2001%20framed%5B4%5D.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EAnyone who is a fan of Indian cuisine will certainly have tried the famous Butter Chicken or \u003Cem\u003Emurgh makhani \u003C\/em\u003E(if you are not a Vegetarian). It's on every menu in any Indian restaurant in countries all over the world. Depending on where you are, the taste varies from restaurant to restaurant, even in India itself you'll never find two cooks making the same butter chicken. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EThe dish originated in the Punjab region of India. Served in the famous street side stalls, \u003Cem\u003EDhabas\u003C\/em\u003E, the butter chicken found it's way into mainstream restaurant cuisine because of it's creamy, buttery sauce and tender, succulent chicken. It's not surprising that it became so popular.\u003C\/p\u003E    \u003Cp\u003EButter chicken is prepared by marinating the chicken overnight in a yogurt-spice rub. The \u003Cem\u003EMakhani\u003C\/em\u003E sauce is made with butter, tomatoes, spices and ground almonds among other ingredients. Traditionally the chicken is cooked in a \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Tandoor\" target=\"_blank\"\u003E\u003Cem\u003Etandoor\u003C\/em\u003E\u003C\/a\u003E\u003Cem\u003E,\u003C\/em\u003E and in many restaurants you will find that the meat is still prepared in the clay oven. \u003C\/p\u003E    \u003Cp\u003EAs it is often the case, a dish like this simply tastes exquisite when it is prepared at home. Using high quality, free-range and\/or local chicken will definitely ensure that you are creating a mouth-watering dish right from the beginning. \u003C\/p\u003E    \u003Cp\u003EYou do not need a \u003Cem\u003Etandoor\u003C\/em\u003E to make butter chicken at home. You can make this in an oven-proof dish or a roasting tin. The next best thing to the \u003Cem\u003Etandoor\u003C\/em\u003E is the \u003Ca href=\"http:\/\/www.romertopfonline.com\/\" target=\"_blank\"\u003ER\u0026#246;mertopf\u003C\/a\u003E, which is what I used here.\u0026#160; \u003C\/p\u003E    \u003Cp\u003EHope you enjoy making the famous Punjabi dish at home and find pleasure in the the wonderful aromas and flavors this butter chicken offers. \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E     \u003Cp\u003E\u003Ccenter\u003E\u003Cimg title=\"Butter Chicken (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"592\" alt=\"Butter Chicken (03) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SIblxgU7XHI\/AAAAAAAACtM\/SbrI4GFuJis\/Butter%20Chicken%2003%20framed%5B4%5D.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E    \u003Cbr \/\u003E \u003C\/p\u003E    \u003Cblockquote\u003E\u003Ch4\u003EIngredients\u003C\/h4\u003E   \u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/butterchicken\"\u003E\u003Cem\u003Ehere.\u003C\/em\u003E\u003C\/a\u003E     \u003Cp\u003E1 kg chicken - without skin, boned and cut into bite-size cubes or strips      \u003Cbr \/\u003E50ml vegetable oil\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the marinade\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E300g yogurt      \u003Cbr \/\u003E1 tablespoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#garammasala\" target=\"_blank\"\u003Egaram masala\u003C\/a\u003E       \u003Cbr \/\u003E2 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#chili\" target=\"_blank\"\u003Ered chili powder\u003C\/a\u003E       \u003Cbr \/\u003E1 tablespoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander powder\u003C\/a\u003E       \u003Cbr \/\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin powder\u003C\/a\u003E       \u003Cbr \/\u003E1 teaspoon dried \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#fenugreekseeds\" target=\"_blank\"\u003Efenugreek\u003C\/a\u003E leaves       \u003Cbr \/\u003EJuice from 1 fresh lime       \u003Cbr \/\u003ESalt and pepper\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the spice mix\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E6-8 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E       \u003Cbr \/\u003E10-15 black peppercorns       \u003Cbr \/\u003E2 bay leaves       \u003Cbr \/\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E seeds       \u003Cbr \/\u003E1 small \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E stick\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the butter sauce\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E500 ml chicken stock      \u003Cbr \/\u003EHandful of almonds, 20-25, skinned and pureed to a fine paste       \u003Cbr \/\u003E3 onions - finely chopped       \u003Cbr \/\u003E2 teaspoon ginger-garlic paste       \u003Cbr \/\u003E50g butter       \u003Cbr \/\u003E3-4 tablespoons cream       \u003Cbr \/\u003EHandful coriander leaves, chopped\u003C\/p\u003E   \u003Ch4\u003EMethod\u003C\/h4\u003E      \u003Cbr \/\u003EIn a large bowl mix all the ingredients for the marinade and mix to incorporate. Add the chicken pieces and coat well. Cover and refrigerate overnight.     \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003EFor the spice mix, dry roast all the spices in a small pan. Finely grind in grinder, food processor or using a pestle and morsel. Set aside.\u003C\/p\u003E    \u003Cp\u003EPre-heat oven to 200 degrees C. \u003C\/p\u003E    \u003Cp\u003EHeat the oil in a non-stick pan and saut\u0026#233; the onions with the ginger-garlic paste until the color takes on a golden color. Add the chicken pieces, reserving the marinade, and pan-fry until the meat turns opaque. \u003C\/p\u003E    \u003Cp\u003EStir in the dry spice mix to the chicken and mix well, then transfer everything into your R\u0026#246;mertopf, roasting tin or ovenproof dish. Pour in the chicken stock, cover tightly and bake in the oven for 30-40 minutes until the chicken is tender. \u003C\/p\u003E    \u003Cp\u003EStir in the reserved marinade and bake for a further 15 minutes. Reduce the heat of the oven to 150 degrees C and finally add the almond paste, butter and cream. Put back into the oven and let simmer for 10 minutes. \u003C\/p\u003E    \u003Cp\u003EGarnish with coriander leaves and serve with fresh \u003Cem\u003Erotis\u003C\/em\u003E, \u003Cem\u003Enaan\u003C\/em\u003E or steamed rice. \u003C\/p\u003E    \u003C\/blockquote\u003E \u003Chr \/\u003E    \u003Ch4\u003EVerdict\u003C\/h4\u003E    \u003Cp\u003EDon't let the ingredient list put you off. The method of preparing the butter chicken is so easy that you'll be licking your fingers for more. If you do not want to prepare the chicken in the oven simply use a pot and prepare the butter chicken on your stove\/oven top. \u003C\/p\u003E    \u003Cp\u003EThis butter chicken tastes absolutely delightful. By baking in the oven, the meat remains succulent and tender. The sauce has the perfect opportunity to unfold it's incredible aromas and bring out all the flavors. You might have noticed I leave tomatoes and tomato puree out of my recipe. This because I personally think that adding tomato to this delicate dish takes away the attention from the main focus - the chicken and the buttery sauce. The flavor of tomatoes makes the dish tarter, which somehow in my opinion, does not fit here. If you prefer it with tomatoes by all means add a few chopped tomatoes to the chicken when pan-frying it. \u003C\/p\u003E    \u003Cp\u003EFor us at home we love it just the way it is. \u003C\/p\u003E    \u003Cp\u003EGood luck and let me know what you thought!\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMore poultry recipes to try out from WFLH:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"418\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"143\"\u003E\u003Cimg height=\"82\" alt=\"TurkeyCaprese01\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SIgms7_XuzI\/AAAAAAAACtU\/-HH3qVVKB-o\/TurkeyCaprese01%5B4%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"265\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/flavors-of-italy-turkey-caprese.html\" target=\"_blank\"\u003ETurkey Caprese\u003C\/a\u003E\u003C\/h5\u003E         \u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"143\"\u003E\u003Cimg height=\"69\" alt=\"DSC_0167\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SIgmtQ5pq-I\/AAAAAAAACtY\/m22dL1MBMGo\/DSC_0167%5B3%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"265\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/09\/fmr-turkey-breast-and-roasted-pumpkin_21.html\" target=\"_blank\"\u003ETurkey Breast and Roasted Pumpkin\u003C\/a\u003E\u003C\/h5\u003E         \u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"143\"\u003E\u003Cimg height=\"110\" alt=\"Chicken Curry02\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SIgmuGcL41I\/AAAAAAAACtc\/9CDcm9RtkyE\/Chicken%20Curry02%5B3%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"265\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/bollywood-cooking-chicken-curry.html\" target=\"_blank\"\u003EChicken Curry\u003C\/a\u003E\u003C\/h5\u003E         \u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"143\"\u003E\u003Cimg height=\"74\" alt=\"Paella01.1\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SIgmupaBs4I\/AAAAAAAACtg\/3qg03n2gY30\/Paella01.1%5B3%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"265\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/09\/cooking-school-3-paella.html\" target=\"_blank\"\u003EChicken \u0026amp; Seafood Paella\u003C\/a\u003E\u003C\/h5\u003E         \u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003EChicken from around the blogs:\u003C\/strong\u003E \u003C\/p\u003E    \u003Cp\u003ESteamy Kitchen's best \u003Ca href=\"http:\/\/steamykitchen.com\/blog\/2007\/03\/27\/the-best-roast-chicken-recipe\/\" target=\"_blank\"\u003Eroast chicken recipe\u003C\/a\u003E      \u003Cbr \/\u003EFXCuisine's mouthwatering \u003Ca href=\"http:\/\/fxcuisine.com\/default.asp?language=2\u0026amp;Display=10\u0026amp;resolution=high\" target=\"_blank\"\u003Etandoori chicken\u003C\/a\u003E      \u003Cbr \/\u003EMorsel \u0026amp; Musings' delectable \u003Ca href=\"http:\/\/morselsandmusings.blogspot.com\/2008\/07\/hungarian-paprika-chicken.html\" target=\"_blank\"\u003EHungarian paprika chicken\u003C\/a\u003E      \u003Cbr \/\u003EAndrea's Recipes' spicy \u003Ca href=\"http:\/\/www.andreasrecipes.com\/2008\/04\/16\/chicken-tikka-masala\/\" target=\"_blank\"\u003Echicken tikka masala\u003C\/a\u003E\u003C\/p\u003E\u003Cblockquote\u003E \u003Cp\u003E\u003Cspan style=\"font-weight:bold;\"\u003EThe Daily Tiffin Reader Tip:\u003C\/span\u003E\u003Cbr\/\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/07\/dont-let-bed-bugs-bite.html\"\u003EDon't let the bed bugs bite!\u003C\/a\u003E by Manisha\u003C\/p\u003E  \u003C\/blockquote\u003E  \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E   \u003Csmall\u003E     \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:941eddd1-6471-4e54-b982-6d99657b3b0e\" style=\"padding-right: 0px; display: inline; padding-left: 0px; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003ETechnorati Tags: \u003Ca href=\"http:\/\/technorati.com\/tags\/chicken\" rel=\"tag\"\u003Echicken\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/poultry\" rel=\"tag\"\u003Epoultry\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Indian\" rel=\"tag\"\u003EIndian\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/butter%20chicken\" rel=\"tag\"\u003Ebutter chicken\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/curry\" rel=\"tag\"\u003Ecurry\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Nikon%20D70s\" rel=\"tag\"\u003ENikon D70s\u003C\/a\u003E\u003C\/div\u003E   \u003C\/small\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6793426824345524339\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/07\/bollywood-cooking-murg-makhani-creamy.html#comment-form","title":"33 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6793426824345524339"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6793426824345524339"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/07\/bollywood-cooking-murg-makhani-creamy.html","title":"Bollywood Cooking: Murg Makhani - Creamy Butter Chicken"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh3.ggpht.com\/blogmeeta\/SIblw4ydvmI\/AAAAAAAACtI\/oaJPcY4p3bE\/s72-c\/Butter%20Chicken%2001%20framed%5B4%5D.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"33"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3514419872221902741"},"published":{"$t":"2008-06-20T22:36:00.004+02:00"},"updated":{"$t":"2016-02-22T21:07:32.229+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Preserves\/Jams\/Jellies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Bombay Chowpatty: Vegetable Paneer Frankies with Mango Chutney"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cfont size=\"2\"\u003E\u003Cstrong\u003EBollywood Cooking - Indian Street Food\u003C\/strong\u003E\u003C\/font\u003E \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Paneer Frankies (01a) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"605\" alt=\"Paneer Frankies (01a) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SFwUovEoxDI\/AAAAAAAACnA\/F-djWEA2Lz0\/Paneer%20Frankies%2001a%20framed%5B5%5D.jpg?imgmax=800\" width=\"410\" \/\u003E \u003C\/center\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003EI think it would be safe to say that the most authentic of Indian cuisines is the huge array of lip smacking street food. For just a few rupees one can purchase hot, fresh and simply delectable snacks sold by vendors from myriad makeshift or portable stalls. \u003C\/p\u003E\u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EStreet food in India is extremely popular, mainly because they are available at half the price compared to any restaurant food. Be it take-out food, junk food, snacks, or fast food - all are synonymous with street food and all of these can be purchased on any foot path, beach-side or road corner. \u003C\/p\u003E\u003Cp\u003EThe street food in India is a fusion of various flavors, stimulating the taste buds of not only the locals but also the tourists visiting the country. You will find these portable stalls in every locality and neighborhood in any Indian metropolitan city. The snacks are prepared right there in front of your eyes, tempting you visually and with the wonderful spicy aromas. In fact some of the vendors gain such a reputation for their snacks that people will journey far to experience the food from a specific vendor. \u003C\/p\u003E\u003Cp\u003EIndian street food varies from region to region. Depending where you are in India, you will be offered such a huge selection of scrumptious snacks, each prepared more temptingly then the other. \u003C\/p\u003E\u003Cp\u003EThe quintessential North Indian snack found almost everywhere is \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Chaat_\" target=\"_blank\"\u003EChaat \u003C\/a\u003E- a common name for all tangy, spicy and not all that nutritious delicacies. The tangy flavor comes from the use of lemon, pomegranate seeds, black salt and tamarind. An all time favorite, made of crispy small pancakes, salted and sprinkled with a variety of masala powders, splashed with yogurt and drenched in different chutneys. My mouth is watering just thinking about this. There is a fruity version of the chaat too - prepared with seasonal fruits, especially guavas, bananas, apples and papayas. I remember enjoy bowlfuls of this when I visited my grandparents in Delhi during summer break.\u003C\/p\u003E\u003Cp\u003EThe Eastern part of India offers a potato patty dipped in a flour batter and deep fried. They are served with chutneys, raw onions and cucumber slices. \u003C\/p\u003E\u003Cp\u003ETraveling to the West, the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Vada_pav\" target=\"_blank\"\u003EVada Pav\u003C\/a\u003E is one of the most favorite and cheapest snacks found in the sophisticated metropolis Mumbai. Also known as the \u0026quot;poor man's burger\u0026quot; it is a sensational mashed potato patty, spiced with green chilies, gingers and other spices, then dipped is a batter made of herbs and gram flour. Finally it is sandwiched between soft buns and drizzled with hot and sweet chutneys. Simply irresistible. One of my favorites from this region is the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Bhel_puri\" target=\"_blank\"\u003EBhelpuri\u003C\/a\u003E. Puffed rice served with a spicy mixture of chopped potatoes, onion, coriander leaves, green chilies and tomatoes, then topped with sweet       \u003Cbr \/\u003E\nchutney, a dash of lime juice, sprinkled with rock salt, normal salt and a hint of red chili powder. Drooling yet? \u003C\/p\u003E\u003Cp\u003EIn the south you will find several \u003Cem\u003Ethattukadas,\u003C\/em\u003E which are covered carts or vans with stoves and utensils. Here you can indulge in some of the most delicious \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Dosa\" target=\"_blank\"\u003Edosas\u003C\/a\u003E, a light rice-flour crispy pancake fired in coconut oil and served with a spicy potato filling and coconut chutney. \u003C\/p\u003E\u003Cp\u003EThere are so many types of street foods that the space in this post is just not enough. Warm samosas with a hot \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/indian-breakfast.html#masalachai\" target=\"_blank\"\u003Emasala chai\u003C\/a\u003E, sweet dripping jalebis. The list is long!\u003C\/p\u003E\u003Cp\u003EThese popular types of street food have to be eaten fresh and as soon as they are prepared. Each region offers it's own local flavor making it unique. Locals and even foreigners love to gorge on them, making the road side eateries a class in itself. So much so, Indian street food has become world famous. \u003C\/p\u003E\u003Cp\u003EThe popularity of Indian street food outside India has drastically gained over the years. There are many restaurants in several cities around the world that specialize simply in Indian street food. Dubai is one such city. \u003C\/p\u003E\u003Cp\u003EIt's where I find all my favorite snacks that I used to eat when I was vacationing in India. Memories are almost always attached to each dish. However, what I enjoy the most is seeing my son gorging down the same snacks I used to and still enjoy. Jalebis are his sweet favorite - but when it comes to savory, the Bombay Frankies are unbeatable. \u003C\/p\u003E\u003Cp\u003EFrankies are the essence of Bombay street food. They are the Indian version of wraps if you will have it. During lunch time in Bombay - college kids will rush in hordes to their local food stall and indulge in one or several types of Frankies. What's so great about them is that they are so versatile and can be filled with anything you like. They are delicious, kid-friendly and perfect for a snack. Serve them with any kind of chutney to add a extra taste-level. \u003C\/p\u003E\u003Cp\u003EMy Frankies are made with paneer and an array of vegetables. I spice mine with a mix of cumin powder, chaat masala and turmeric. Fresh ginger and garlic give a wonderful fragrance. Finally a dollop of fresh, homemade mango chutney tops off a perfect Frankie. \u003C\/p\u003E\u003Cp\u003EIf you want a bit of the Indian street food in your kitchen this is one snack your family will love. \u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients        \u003Cbr \/\u003E\n\u003C\/strong\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/bombayfrankies\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Paneer Frankies (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"605\" alt=\"Paneer Frankies (02) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SFwUpn5lzaI\/AAAAAAAACnE\/o5weF1ehQfU\/Paneer%20Frankies%2002%20framed%5B4%5D.jpg?imgmax=800\" width=\"410\" \/\u003E \u003C\/center\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the Frankies\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E4-6 chapatis (you can also use whole wheat tortillas if you do not have fresh chapatis at hand)      \u003Cbr \/\u003E\n1 medium red onion, thinly sliced       \u003Cbr \/\u003E\n2 garlic cloves, minced       \u003Cbr \/\u003E\n1 inch piece ginger, minced       \u003Cbr \/\u003E\n2-3 green chilies, finely chopped       \u003Cbr \/\u003E\n1\/2 teaspoon turmeric       \u003Cbr \/\u003E\n1 teaspoon cumin powder       \u003Cbr \/\u003E\n1 teaspoon \u003Ca href=\"http:\/\/www.recipezaar.com\/111581\" target=\"_blank\"\u003Echaat masala\u003C\/a\u003E       \u003Cbr \/\u003E\n1\/4 teaspoon red chili powder       \u003Cbr \/\u003E\njuice of 1\/2 lime       \u003Cbr \/\u003E\nSalt and pepper       \u003Cbr \/\u003E\n3 tablespoon canola oil       \u003Cbr \/\u003E\n500g paneer, cubed. You'll find find step by step instructions to \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/paneer-do-piaza-indian-lunch.html#paneer\" target=\"_blank\"\u003Emake paneer here\u003C\/a\u003E.       \u003Cbr \/\u003E\n250g mixed vegetables, julienne       \u003Cbr \/\u003E\nHandful coriander leaves       \u003Cbr \/\u003E\n1 egg, beaten\u003C\/p\u003E\u003Cp\u003EHeat 2 tablespoons oil in a large wok. When hot, add the onions and stir fry until transparent. Mix in the garlic, ginger and green chilies and saut\u0026#233; for another minute or so. Now add all of the spices. Cook for approx. 4-5 minutes, then add the vegetables and give it a good toss. Now add the paneer cubes and gently stir.\u003C\/p\u003E\u003Cp\u003EDrizzle the lime juice and sprinkle the coriander leaves. Mix well. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cem\u003EAssembling the Frankies\u003C\/em\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EIn a large skillet heat up a tiny drop of the remaining oil. Place the chapati (or tortilla) to heat through. Add a a little bit of water to the egg. Generously brush the egg wash onto the chapati and flip. Cook for 1-2 minutes, brushing with the egg wash on this side. Flip again and cook for another 1-2 minutes. \u003C\/p\u003E\u003Cp\u003EPlace the chapati on a chopping board. Add a few tablespoons of the paneer filling and roll, similarly to a wrap. Repeat the process for all of the chapatis and filing. \u003C\/p\u003E\u003Cp\u003EServe with mango chutney.\u003C\/p\u003E\u003Ccode\u003E\u003Ca id=\"mangochutney\" name=\"mangochutney\"\u003E\u003C\/a\u003E\u003C\/code\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ccode\u003E\u003Ca name=\"mangochutney\" id=\"mangochutney\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\n\u003Cem\u003E\u003Cu\u003EFor the Spicy Mango Chutney\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E6-7 ripe mangoes, cut into chunks      \u003Cbr \/\u003E\n200-250 ml white vinegar       \u003Cbr \/\u003E\nJuice and zest of 4 limes       \u003Cbr \/\u003E\n2 cups sugar       \u003Cbr \/\u003E\n10 whole cloves       \u003Cbr \/\u003E\n15-20 red peppercorns       \u003Cbr \/\u003E\n1 large red onion, finely chopped       \u003Cbr \/\u003E\n1 teaspoon red chili flakes       \u003Cbr \/\u003E\n1 1\/2 teaspoon coarse salt       \u003Cbr \/\u003E\n2 tablespoons ginger, minced       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Mango Chutney Diptych (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"350\" alt=\"Mango Chutney Diptych (01) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SFwUquHERfI\/AAAAAAAACnI\/opp83nElkbI\/Mango%20Chutney%20Diptych%2001%20framed%5B4%5D.jpg?imgmax=800\" width=\"470\" \/\u003E \u003C\/p\u003E\u003Cp\u003EIn a sauce pan add the vinegar, red onion, chili flakes, peppercorns, cloves, salt and sugar and bring to a boil over a medium heat. Reduce heat and simmer for approx. 15 minutes. \u003C\/p\u003E\u003Cp\u003EAdd lime zest and juice, ginger and mangoes and stir well. Simmer for approx 40 minutes until the mangoes begin to soften and the mixture thickens. Remove from heat and transfer the chutney immediately into jars. \u003C\/p\u003E\u003Cp\u003ERefrigerated the chutney will last for up to 4 weeks. \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Paneer Frankies (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"607\" alt=\"Paneer Frankies (03) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SFwUrmCE4jI\/AAAAAAAACnM\/PNY9nzjboBU\/Paneer%20Frankies%2003%20framed%5B4%5D.jpg?imgmax=800\" width=\"410\" \/\u003E \u003C\/center\u003E\u003Cp\u003EMy mum knows my passions. So when I was in Dubai in April she took me to a fantastic street food restaurant. They served a delectable variety of typical Indian street food - all of the ones I mentioned above. But it was the Frankies that caught my eye. They were the right combination of sweet, zesty and spicy. \u003C\/p\u003E\u003Cp\u003EBack in Germany I created a bit of the street food in my own kitchen. These Frankies are simply superb. I love the combination with the mango chutney. I actually made fresh chapatis especially for these. Soeren found these absolutely delicious and Tom indulged in quite a few of these. Unfortunately no leftovers for later. My advice make several of these, because they'll go like hot cakes - err Frankies. \u003C\/p\u003E\u003Cp\u003EHope you enjoyed a tiny peak into Indian street food. With this simple recipe I am sure you too can enjoy a taste of India at home. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might enjoy these great Indian dishes too:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"108\"\u003E\u003Cimg height=\"100\" alt=\"PooriBhaji04\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SFwUsHgWHzI\/AAAAAAAACnQ\/mDcjzcRUUss\/PooriBhaji04%5B4%5D.jpg?imgmax=800\" width=\"66\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"283\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/bollywwod-cooking-poori-bhaji.html\"\u003EPoori Bhaji\u003C\/a\u003E\u003C\/h5\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"108\"\u003E\u003Cimg height=\"100\" alt=\"GajarHalwa 05\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SFwUs-68GzI\/AAAAAAAACnU\/2xCF_fQw5Ek\/GajarHalwa%2005%5B3%5D.jpg?imgmax=800\" width=\"60\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"283\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/friends-feasts-gajar-ka-halwa.html\"\u003EGajar Ka Halwa\u003C\/a\u003E\u003C\/h5\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"108\"\u003E\u003Cimg height=\"92\" alt=\"Chicken Curry02\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SFwUtbGukUI\/AAAAAAAACnY\/JT15QIyRhJY\/Chicken%20Curry02%5B3%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"283\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/bollywood-cooking-chicken-curry.html\"\u003EChicken Curry\u003C\/a\u003E\u003C\/h5\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Csmall\u003E     \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:5b47a43f-46f7-4324-88f3-197eff45ec9b\" style=\"padding-right: 0px; display: inline; padding-left: 0px; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003ETechnorati Tags: \u003Ca href=\"http:\/\/technorati.com\/tags\/frankie\" rel=\"tag\"\u003Efrankie\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Indian\" rel=\"tag\"\u003EIndian\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/paneer\" rel=\"tag\"\u003Epaneer\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/wrap\" rel=\"tag\"\u003Ewrap\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/street%20food\" rel=\"tag\"\u003Estreet food\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/fast%20food\" rel=\"tag\"\u003Efast food\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/snack\" rel=\"tag\"\u003Esnack\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/vegetarian\" rel=\"tag\"\u003Evegetarian\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/mango\" rel=\"tag\"\u003Emango\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/chutney\" rel=\"tag\"\u003Echutney\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Nikon%20D70s\" rel=\"tag\"\u003ENikon D70s\u003C\/a\u003E\u003C\/div\u003E\u003C\/small\u003E    \u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3514419872221902741\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/06\/bombay-chowpatty-vegetable-paneer.html#comment-form","title":"36 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3514419872221902741"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3514419872221902741"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/06\/bombay-chowpatty-vegetable-paneer.html","title":"Bombay Chowpatty: Vegetable Paneer Frankies with Mango Chutney"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh3.ggpht.com\/blogmeeta\/SFwUovEoxDI\/AAAAAAAACnA\/F-djWEA2Lz0\/s72-c\/Paneer%20Frankies%2001a%20framed%5B5%5D.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"36"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6131191373101107744"},"published":{"$t":"2008-05-02T18:59:00.002+02:00"},"updated":{"$t":"2008-12-30T15:03:33.705+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Monthly Mingle"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Bollywood Cooking: Aachari Alu - Potatoes in Mango Chutney Sauce"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Achaari Aloo (02) by MeetaK\" height=\"600\" alt=\"Achaari Aloo (02) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SBtIb-toGlI\/AAAAAAAACQ8\/AVWhxx1XXBk\/AchaariAloo%2002%20framed%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EI was out with the girls yesterday evening and over several glasses of \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Cosmopolitan_%28cocktail%29\" target=\"_blank\"\u003ECosmopolitans\u003C\/a\u003E we got to discussing the \u0026quot;Perfect Man\u0026quot;. One of my friends, AJ, said she'd seen somewhere a baking gag that one could buy - on the lines of \u0026quot;Bake your perfect man!\u0026quot; Now wouldn't that be a delicious experience. Mine would be made of chocolate! \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003ESo what would your perfect man be like? I really do not have to think twice about this one. It's easy - a mix between \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Daniel_Craig_\" target=\"_blank\"\u003EDaniel Craig \u003C\/a\u003Eand \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Jamie_Oliver\" target=\"_blank\"\u003EJamie Oliver\u003C\/a\u003E! Now where can I get my hands on that kind of baking mix, ladies? On the outside a 100% Daniel Craig, including every one of the six packs and those magnetic blue eyes. The inner qualities, I would divide between the rugged charm of DC's character James Bond and the slight madness and cooking freak of JO! \u003C\/p\u003E    \u003Cp\u003EBefore I get caught up in my wild fantasy, let me get to the real issue of this post! \u003C\/p\u003E    \u003Cp\u003EPotatoes! A common vegetable that often is underrated. The Indian kitchen provides us with a multitude of varieties to cook the potato, making it in my eyes a very versatile ingredient.\u003C\/p\u003E    \u003Cp\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/1904920543\/103-6943133-0618218\" target=\"_blank\"\u003E\u003Cimg height=\"150\" alt=\"image\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SBtIcutoGmI\/AAAAAAAACRE\/Yegy_LOimC8\/image%5B6%5D.png?imgmax=800\" width=\"150\" align=\"left\" border=\"0\" \/\u003E\u003C\/a\u003ELast month's \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/year-ahead-happy-2007.html#bollywood\" target=\"_blank\"\u003EBollywood Cooking\u003C\/a\u003E session shared with you an amazing \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/food-of-movie-stars-spicy-okra-with.html\" target=\"_blank\"\u003Espicy okra with onions\u003C\/a\u003E, a recipe from the dazzling the \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/1904920543\/103-6943133-0618218\" target=\"_blank\"\u003EBollywood Cookbook\u003C\/a\u003E, by Bulbul Mankani. The okra recipe is a favorite of one of India's hottest stars \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Saif_Ali_Khan\"\u003ESaif Ali Khan\u003C\/a\u003E (a baking mix with a peppering of him would not be too bad either!). \u003C\/p\u003E    \u003Cp\u003EThis month I thought I would feature another recipe from the cookbook, given the fact that this month's \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E features Indian cuisine in the spectacular MM theme \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/04\/monthly-mingle-20-bollywood-cooking.html\" target=\"_blank\"\u003EBollywood Cooking\u003C\/a\u003E. This time, thanks to Bulbul, I am able to give away an autographed copy of this cookbook to one spectacular entry. I already have a few good looking entries and look forward to more. You have till \u003Cstrong\u003EMay 5th\u003C\/strong\u003E to send me your entries. \u003C\/p\u003E    \u003Cp\u003EComing back to the recipe. The recipe is one from the \u003Ca href=\"http:\/\/www.thebachans.com\/default.asp\"\u003Elegendary Bachans\u003C\/a\u003E. If there were ever to be something like a Royal Family in India I am sure the Bachan family would regally fit the position. I thoroughly enjoyed reading about their life and especially about their eating habits. You see a person in a totally different light when you know what their food likes and dislikes are. A dish that instantly intrigued me was this Aachari Alu - potatoes in a mango chutney sauce. I cannot remember ever having tried this combination of flavors before and it was perfect for a recent Indian dinner party I gave. \u003C\/p\u003E    \u003Cp\u003EThe recipe's main star is the potato and a little bit like Cinderella's tale, the drab looking spud is turned into a glamorous dish fit for the red carpet with the magical addition of mango chutney. The great thing about this story is that there is no pumpkin at the strike of 12 - just a lot of satisfied smiles all around. \u003C\/p\u003E    \u003Cp\u003EAnd Prince Charming will be eating out of your hands!\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E     \u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/aacharialu\"\u003Ehere.\u003C\/a\u003E     \u003Cp\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Achaari Aloo (01) by MeetaK\" height=\"588\" alt=\"Achaari Aloo (01) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SBtIdutoGnI\/AAAAAAAACRM\/grg7ay1DdFw\/AchaariAloo%2001%20framed%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E8 large potatoes, peeled and cut in quarters      \u003Cbr \/\u003E3 tomatoes, chopped       \u003Cbr \/\u003E2 onions, finely chopped       \u003Cbr \/\u003E2 tablespoons cooking oil       \u003Cbr \/\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003Eturmeric powder\u003C\/a\u003E       \u003Cbr \/\u003E2 tablespoons mango chutney sauce, without mango pieces.       \u003Cbr \/\u003EHandful of fresh coriander leaves, chopped       \u003Cbr \/\u003ESalt and pepper\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003EHeat the oil in a large non-stick pan. Saut\u0026#233; the onions on high heat until golden, then add the tomatoes. Under regular stirring cook the mixture until it turns into a thick paste. \u003C\/p\u003E    \u003Cp\u003EAdd some salt and the turmeric powder. After a minute throw in the potatoes and approx. 50 milliliters water. Covered and on low heat, simmer the potatoes until soft and the water has evaporated - this takes about 15-20 minutes.\u0026#160; \u003C\/p\u003E    \u003Cp\u003EStir in the mango pickle sauce and a sprinkling of pepper. Garnish with the chopped coriander leaves and serve with warm \u003Cem\u003Erotis\u003C\/em\u003E or pita bread. \u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Achaari Aloo (03) by MeetaK\" height=\"600\" alt=\"Achaari Aloo (03) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SBtIeutoGoI\/AAAAAAAACRU\/TZQTCxwUs6o\/AchaariAloo%2003%20framed%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E    \u003Cp\u003ENothing could be more simpler yet so exquisite. If you have your own homemade mango chutney sauce - perfect. If not use your favorite store bought chutney instead. This was a brilliant addition to my Indian dinner and all my guests kept asking what the secret to the dish was. When adding the chutney make sure it is not the really sweet stuff. I make a mild one which is sweet, spicy and a bit sour, so all the flavors highlighted the potatoes perfectly. \u003C\/p\u003E    \u003Cp\u003ELook forward to all your wonderful \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/04\/monthly-mingle-20-bollywood-cooking.html\" target=\"_blank\"\u003EBollywood Cooking\u003C\/a\u003E entries. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMore spectacular Indian dishes you might enjoy:\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/06\/barbecued-chicken-michigan-style.html\" target=\"_blank\"\u003EMichigan Style Tandoori Chicken\u003C\/a\u003E       \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/05\/red-lentils-vegetable-daal_08.html\" target=\"_blank\"\u003EVegetable Dal\u003C\/a\u003E       \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/05\/my-favorite-smooth-and-silky-palak.html\" target=\"_blank\"\u003EDad's palak paneer\u003C\/a\u003E\u003C\/p\u003E    \u003Chr \/\u003E\u003Csmall\u003E     \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:7c12ab0e-b11e-4528-aff1-da1d974ebc1f\" style=\"padding-right: 0px; display: inline; padding-left: 0px; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003ETechnorati Tags: \u003Ca href=\"http:\/\/technorati.com\/tags\/potato\" rel=\"tag\"\u003Epotato\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/mango\" rel=\"tag\"\u003Emango\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/pickle\" rel=\"tag\"\u003Epickle\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/indian\" rel=\"tag\"\u003Eindian\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Bollywood%20Cookbook\" rel=\"tag\"\u003EBollywood Cookbook\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Monthly%20Mingle\" rel=\"tag\"\u003EMonthly Mingle\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Nikon%20D70s\" rel=\"tag\"\u003ENikon D70s\u003C\/a\u003E\u003C\/div\u003E   \u003C\/small\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6131191373101107744\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/05\/bollywood-cooking-aachari-alu-potatoes.html#comment-form","title":"37 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6131191373101107744"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6131191373101107744"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/05\/bollywood-cooking-aachari-alu-potatoes.html","title":"Bollywood Cooking: Aachari Alu - Potatoes in Mango Chutney Sauce"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh3.ggpht.com\/blogmeeta\/SBtIb-toGlI\/AAAAAAAACQ8\/AVWhxx1XXBk\/s72-c\/AchaariAloo%2002%20framed%5B3%5D.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"37"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4305677003122930230"},"published":{"$t":"2008-02-18T11:41:00.002+01:00"},"updated":{"$t":"2008-12-30T15:03:33.713+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"The Food of Movie Stars: Spicy Okra with Onions"},"content":{"type":"html","$t":"\u003Cstrong\u003E\u003Cfont color=\"#ff8000\" size=\"4\"\u003EBollywood Cooking - Recipes from Stars \u0026amp; Starlets\u003C\/font\u003E\u003C\/strong\u003E\u003Ccenter\u003E\u003C\/center\u003E\u003Ccenter\u003E\u0026#160;\u003C\/center\u003E\u003Ccenter\u003E\u003Cimg title=\"Spicy Okra (04) by MeetaK\" height=\"618\" alt=\"OkraIndian 04 framed\" src=\"http:\/\/lh4.google.com\/blogmeeta\/R7lgnHEO0vI\/AAAAAAAABk4\/CZlyBCyJKEg\/OkraIndian%2004%20framed%5B2%5D\" width=\"450\" border=\"0\" \/\u003E\u003C\/center\u003E  \u003Cp\u003EIt was a little over a year ago when I announced the Bollywood Cooking series on my blog. I chose the name candidly because it fitted perfectly with everything I wanted to do with this series. Bring out Indian food with a bit of glamour and simply spread it across the blog world for many of you who love the food but are intimidated to cook it.\u003C\/p\u003E  \u003Cp\u003EHec, I'm Indian and sometimes I used to get intimidated too!\u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EWhat I would never have imagined at that time was that the name of my Indian cooking series would bring to my mailbox a lovely email from a gorgeous cookbook writer.\u003C\/p\u003E    \u003Cp\u003EIt was a few weeks after I completed \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html\" target=\"_blank\"\u003Emy first post on Indian spices\u003C\/a\u003E that Bulbul Mankani wrote to me to tell me she enjoyed the post and found me and my blog while Googling for \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/1904920543\/103-6943133-0618218\" target=\"_blank\"\u003EThe Bollywood Cookbook\u003C\/a\u003E. She told me a bit about her book and soon I had my hands on a copy. \u003C\/p\u003E    \u003Cp\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/1904920543\/103-6943133-0618218\" target=\"_blank\"\u003E\u003Cimg height=\"200\" alt=\"51qIgf9Sp2L._AA240_\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R7lgoXEO0wI\/AAAAAAAABlA\/KNIra29gMTU\/51qIgf9Sp2L._AA240_%5B9%5D\" width=\"200\" align=\"left\" border=\"0\" \/\u003E\u003C\/a\u003E As soon as I opened the book I was dazzled by the glamour and glitter of the pictures. Gorgeous, colorful and glossy pictures not only of the delectable dishes that are immaculately presented but also of some India's hottest, famous and popular movie stars. \u003C\/p\u003E    \u003Cp\u003EThis book goes beyond than being a cookbook it is almost like several biographies, highlighting the careers of all movie stars. However, the real stars in this book are the scrumptious recipes and I just love the idea behind each of the recipes. See, each movie star has shared a few of their favorite recipes with Bulbul. So, now I know for example \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Hrithik_Roshan\" target=\"_blank\"\u003EHrithik Roshan's\u003C\/a\u003E (pronunciation: \/rɪt̪ɪk roːʃən\/) favorite dish is \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/05\/my-favorite-smooth-and-silky-palak.html\" target=\"_blank\"\u003EPalak Paneer\u003C\/a\u003E and he shares his recipe in this cookbook. \u003C\/p\u003E    \u003Cp\u003EIndian movie buffs will worship this book almost as I do. This cookbook has been my star in the kitchen over the past year. I have not only cooked several dishes from it for the several dinner parties I have had, but I have proudly displayed this book to everyone who comes over. My German friends love Indian food and ever since Indian movies are regularly shown on TV here (dubbed in German), they are crazy about the movies and the Bollywood stars too. \u003C\/p\u003E    \u003Cp\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Shah_rukh_khan\" target=\"_blank\"\u003EShah Rukh Khan\u003C\/a\u003E shares his recipe for Tandoori chicken, the\u0026#160; \u003Ca href=\"http:\/\/www.thebachans.com\/default.asp\" target=\"_blank\"\u003Elegendary Bachans\u003C\/a\u003E reveal a scrumptious recipe for Aachari Aloo (potatoes in mango pickle) or the ever stunning \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Shabana_Azmi\" target=\"_blank\"\u003EShabana Azmi\u003C\/a\u003E shows us how to make a traditional Hyderabadi Biryani. These are just a few of the recipes from over 80 in this book. Each one will make your mouth water. \u003C\/p\u003E    \u003Cp\u003EBulbul writes a lovely essay \u0026quot;Inside Bollywood\u0026quot; in the book and touches the quintessence of what Bollywood means to India and Indians around the world. \u003C\/p\u003E    \u003Cp\u003ETo understand India one needs to understand the essence Bollywood. Indian films evoke a kind of super-reality with the large and glorious villas, perfect weather, heroes with supernatural powers and heroines that are loyal and as beautiful as goddesses. All these ingredients takes us away on a magical journey to a fantasy-land filled with romance, songs and colorful emotions for a few hours. The costumes are grand, the paradisiacal locations and each song and dance perfectly choreographed - all in a huge effort to evoke a palette of emotions for the viewer. \u003C\/p\u003E    \u003Cp\u003EAn Indian film will take you on a roller-coaster of emotions, that's for certain. You will laugh, love and cry, experience horror, tragedy, comedy and suspense all in approximately 180 minutes.\u003C\/p\u003E    \u003Cp\u003EBollywood has created a genre and a niche for itself, of which the viewers are a total entity. In this super-reality there is one simple rule: all rationality can be bent and distorted so that in the end love always wins. Coincidence and destiny are willing aids. Lost brothers find each other again, parents make-up with their children, mothers are devoted, the maid or the gardener are hilarious and the bad villains create chaos throughout the film. \u003C\/p\u003E    \u003Cp\u003ETo give you a sneak peak of one of the recipes from this book I made a fantastic vegetarian dish using one of my favorite vegetables - the Okra. Unfortunately, I do not often find fresh Okras here in Germany, but whenever I do I enjoy preparing it in a simple yet flavorful way, highlighting the vegetable. I adapted the recipe by adding a bit of fresh tomato for color and to complement the okra with it's fruity aroma. I also reduced the amount of chilies from 6 to 3, finely chopping them instead of keeping them whole! This recipe comes from \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Saif_Ali_Khan\" target=\"_blank\"\u003ESaif Ali Khan's\u003C\/a\u003E cook and happens to be Saif's favorite vegetable dish too. Well Saif - you hunk - I loved every bite of it.\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cfont size=\"5\"\u003EReminder!\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cimg height=\"163\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Monthly Mingle\/MMMarch2008Logo.jpg\" width=\"150\" align=\"left\" \/\u003E\u003C\/p\u003E    \u003Cp\u003EOne pot + many ingredients = one-dish dinner! That's you challenge this month. I am looking for innovative and creative one-dish meals. These can be casseroles, cooked in a crockpot, in a pressure cooker or in a baking dish. Whatever you are using you need to stick to the one cooking dish. So, come on over to February's mingle with your favorite One-Dish Dinners. \u003C\/p\u003E    \u003Cp\u003EYou'll find all the necessary details to this month's \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E\u0026#160;\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/comfort-food-roundup-mm-18.html#MMFeb2008\" target=\"_blank\"\u003Ehere\u003C\/a\u003E.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EDeadline: March 10th, 2008\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u0026#160; \u003Cimg height=\"135\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/MISC\/EatFreshWInterLogoKopie.jpg\" width=\"200\" align=\"right\" \/\u003E \u003C\/p\u003E    \u003Cp\u003EDon't forget to send me your links to your fresh, crispy, juicy winter produce. \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/eat-fresh-wonderful-winter.html#ef-winter2008\" target=\"_blank\"\u003EEat Fresh\u003C\/a\u003E is a seasonal event, which attempts to bring people to share their weekly fresh produce with each other. So, all you need to do is take a picture of your weekly fresh vegetables and fruit, post it on your blogs, send email to \u003Ca href=\"mailto:blogmeeta@gmail.com\"\u003Eblogmeeta@gmail.com\u003C\/a\u003E and you will get an invitation to join our growing \u003Ca href=\"http:\/\/spreadsheets.google.com\/pub?key=pnVY9Wno7ptVIwI_uYDZcUw\" target=\"_blank\"\u003EEat Fresh list\u003C\/a\u003E.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EDeadline: March 31st, 2008\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Ci\u003EIn Barcelona, N\u0026#250;ria of \u003Ca href=\"http:\/\/recipespicbypic.blogspot.com\" target=\"_blank\"\u003ESpanish Recipes\u003C\/a\u003E visits her weekly street market to buy seasonal fruit and vegetables like fresh oranges from the Valencia region (Oh N\u0026#250;ria I envy you so much!), strawberries, artichokes, spinach and more. See her \u003Ca href=\"http:\/\/recipespicbypic.blogspot.com\/2008\/02\/street-market-and-season-veggies.html\" target=\"_blank\"\u003Ecolorful bounty\u003C\/a\u003E.\u003C\/i\u003E\u003C\/p\u003E \u003Cp\u003EYou can view the complete list of all our Eat Fresh entries \u003Ca href=\"http:\/\/spreadsheets.google.com\/pub?key=pnVY9Wno7ptVIwI_uYDZcUw\" target=\"_blank\"\u003Ehere\u003C\/a\u003E.\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#808040\"\u003EIngredients          \u003Cbr \/\u003E\u003C\/font\u003E\u003C\/strong\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/spicyokra\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Spicy Okra (03) by MeetaK\" height=\"679\" alt=\"Spicy Okra (03) by MeetaK\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R7lgpXEO0xI\/AAAAAAAABlI\/Q3h7ew8wP1k\/OkraIndian%2003%20framed%5B3%5D\" width=\"450\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E750g Okras - washed and ends cut off      \u003Cbr \/\u003E3-4 tomatoes - roughly chopped       \u003Cbr \/\u003E3 tablespoon peanut oil       \u003Cbr \/\u003E5 red onions - sliced       \u003Cbr \/\u003E5 cm piece of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003Eginger\u003C\/a\u003E - cut into thin strips       \u003Cbr \/\u003E1 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#caromseeds\" target=\"_blank\"\u003Ecarom seeds\u003C\/a\u003E       \u003Cbr \/\u003E1 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Eblack cumin seeds\u003C\/a\u003E       \u003Cbr \/\u003E3 fresh green chilies - finely chopped       \u003Cbr \/\u003E2 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander\u003C\/a\u003E powder       \u003Cbr \/\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003Eturmeric powder\u003C\/a\u003E       \u003Cbr \/\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#chili\" target=\"_blank\"\u003Ered chili powder\u003C\/a\u003E       \u003Cbr \/\u003ESalt\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#808040\"\u003EMethod\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Spicy Okra (02) by MeetaK\" height=\"676\" alt=\"Spicy Okra (02) by MeetaK\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R7lgqnEO0yI\/AAAAAAAABlU\/2_yaVPtnb8A\/OkraIndian%2002%20framed%5B2%5D\" width=\"450\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EHeat the oil and saut\u0026#233; onions, ginger carom and cumin seeds in a large pan. Saut\u0026#233; until the onions are transparent and the spices are fragrant. Stir in chopped tomatoes and cook until softened and the juices have slightly evaporated. \u003C\/p\u003E    \u003Cp\u003EAdd the chilies and okras - saut\u0026#233; for 10 minutes on medium heat, stirring regularly. The okras should just begin to soften but still have a good bite to them. \u003C\/p\u003E    \u003Cp\u003ENow add the coriander, turmeric and chili powder. Incorporate well and lastly, salt to taste. \u003C\/p\u003E    \u003Cp\u003EServe hot with Indian rotis or naans and pickles.\u0026#160; \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#808040\"\u003EVerdict\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003EAt first I thought Tom and Soeren would not like okras prepared in this way. For Soeren I had prepared an extra portion with hardly any chili. Okra generally is a vegetable you love or you hate, so I was expecting plenty of leftovers for me. But fat chance on that! Both my boys simple relished this dish. Top loved it because the okras were not limp and oozy as he usually got to know them. They were crispy and spicy. For Soeren, he loved the sweetness the onions and tomatoes gave. \u003C\/p\u003E    \u003Cp\u003EIt's an awesome dish, prepared within minutes and so full of aroma from the spices that you simply need to make double the amount. \u003C\/p\u003E    \u003Cp\u003E\u003Cspan style=\"font-weight:bold;\"\u003EYou might enjoy these spicy Indian dishes too:\u003C\/span\u003E \u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"369\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"144\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"88\" alt=\"ChannaMasala02\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R7lgtnEO0zI\/AAAAAAAABlc\/cP5BkaKpvbU\/ChannaMasala02%5B8%5D\" width=\"115\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"217\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/bollywood-cooking-channa-masala.html\" target=\"_blank\"\u003ESpicy Chickpeas\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"144\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"110\" alt=\"PooriBhaji04\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R7lguXEO00I\/AAAAAAAABlk\/GHUMRLWtI6k\/PooriBhaji04%5B6%5D\" width=\"79\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"217\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/bollywwod-cooking-poori-bhaji.html\" target=\"_blank\"\u003ESpicy Potatoes and Bell Peppers\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"144\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"83\" alt=\"PaneerDoPiaza03\" src=\"http:\/\/lh3.google.com\/blogmeeta\/R7lgu3EO01I\/AAAAAAAABls\/Ks1HBIP2Knw\/PaneerDoPiaza03%5B5%5D\" width=\"115\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"217\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/paneer-do-piaza-indian-lunch.html\" target=\"_blank\"\u003ESpicy Paneer with Onion\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"144\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"93\" alt=\"IndianBreakfast03\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R7lgvnEO02I\/AAAAAAAABl0\/IDMVqJ-1Sxw\/IndianBreakfast03%5B7%5D\" width=\"115\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"217\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/indian-breakfast.html\" target=\"_blank\"\u003EA spicy Indian breakfast\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E   \u003Csmall\u003E     \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:25baea7a-23a7-42de-adff-bbfda2256442\" style=\"padding-right: 0px; display: inline; padding-left: 0px; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003ETechnorati Tags: \u003Ca href=\"http:\/\/technorati.com\/tags\/Indian\" rel=\"tag\"\u003EIndian\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/okra\" rel=\"tag\"\u003Eokra\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/vegetarian\" rel=\"tag\"\u003Evegetarian\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/vegetables\" rel=\"tag\"\u003Evegetables\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/onions\" rel=\"tag\"\u003Eonions\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Bollywood%20Cookbook\" rel=\"tag\"\u003EBollywood Cookbook\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Nikon%20D70s\" rel=\"tag\"\u003ENikon D70s\u003C\/a\u003E\u003C\/div\u003E   \u003C\/small\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4305677003122930230\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/02\/food-of-movie-stars-spicy-okra-with.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4305677003122930230"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4305677003122930230"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/02\/food-of-movie-stars-spicy-okra-with.html","title":"The Food of Movie Stars: Spicy Okra with Onions"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Monthly Mingle\/th_MMMarch2008Logo.jpg","height":"72","width":"72"},"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3187046798664331495"},"published":{"$t":"2007-11-07T11:45:00.000+01:00"},"updated":{"$t":"2008-12-30T15:03:33.716+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Friends \u0026 Feasts: Gajar Ka Halwa"},"content":{"type":"html","$t":"\u003Cspan style=\"color: rgb(255, 102, 0);font-size:130%;\" \u003E\u003Cspan style=\"font-weight: bold;\"\u003EBollywood Cooking - Indian Sweet Dishes \u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/GajarHalwa05.jpg\" alt=\"Carrot Halwa (05) by MeetaK\" title=\"Carrot Halwa (05) by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EGajar ka Halwa\u003C\/span\u003E is probably the most popular and certainly the most famous of Indian sweet dishes. It originates from the the northern parts of India and although it takes a little bit of time to prepare, the steps to make this dessert are straight forward and simple. The effort will be greatly rewarded because this dessert is full of wonderful rich carroty and nutty flavor and the spicy aroma of cardamom and cinnamon  will leave you craving for more.\u003Cbr \/\u003E\u003Cbr \/\u003EIn Hindi \u003Cspan style=\"font-weight: bold;\"\u003EGajar \u003C\/span\u003Emeans carrot, which is the main ingredient of this dessert. Although people in India will eat the \u003Cspan style=\"font-style: italic;\"\u003Ehalwa \u003C\/span\u003Ethroughout the year, it is most popular during the Fall\/Winter seasons. However, it is the festival of \u003Cspan style=\"font-weight: bold;\"\u003EDiwali \u003C\/span\u003Ethat brings the best out in this dessert.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDiwali this year is on \u003Cspan style=\"font-weight: bold;\"\u003ENovember 9th\u003C\/span\u003E and to celebrate this on WFLH and to wish all my Indian readers a Happy Diwali I thought nothing would be more appropriate then making some Gajar ka Halwa.\u003Cbr \/\u003E\u003Cbr \/\u003EDiwali or Deepawali is celebrated by Indians all across the globe and is celebrated for five consecutive days at the end of Hindu month of \u003Cspan style=\"font-style: italic;\"\u003EAshwayuja\u003C\/span\u003E. It usually occurs in October\/November, and is one of the most popular and eagerly awaited festivals in India. Also known as the \u003Cspan style=\"font-weight: bold;\"\u003EFestival of Lights\u003C\/span\u003E, Indians will decorate their houses with lights, candles and lamps - or as they are traditionally known in India - \u003Cspan style=\"font-style: italic;\"\u003Ediyas\u003C\/span\u003E. The lights and lamps signify the lighting of darkness and victory of good over the evil within.\u003Cbr \/\u003E\u003Cbr \/\u003ETraditionally a Hindu festival, Jains and Sikhs alike regard it as a celebration of life and use the occasion to strengthen family and social relationships. Besides who can turn down a party like this ;-)\u003Cbr \/\u003E\u003Cbr \/\u003EThere are several beliefs as to the origin of the holiday. The most common version is that Hindus celebrate Diwali to mark the time when \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Rama\"\u003ELord Rama\u003C\/a\u003E achieved victory over \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Ravana\"\u003ERavana\u003C\/a\u003E. Hindus believe that whenever the power of evil increases in  the  world, \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Vishnu\"\u003EVishnu\u003C\/a\u003E comes down to earth in a different form to defeat evil. These forms are called Avataras. \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Krishna\"\u003EKrishna\u003C\/a\u003E and Rama are the popular Avataras of Vishnu. Diwali celebrations are especially a time for telling stories - about Vishnu and his wife Lakshmi, about Krishna, Rama and his wife Sita and any other tales that personifies the good winning over evil.\u003Cbr \/\u003E\u003Cbr \/\u003EMy grandfather was a fantastic storyteller. It was not too often, but we did spend a few Diwalis in India and those were memorable times. The fireworks, the houses all dressed up with candles and diyas, family and friends going in and out of the house with boxes full of gifts and sweets. For a girl of 7\/8 years it was a magical time.\u003Cbr \/\u003E\u003Cbr \/\u003EMy favorite time of the day would be just around the time the sun would start setting and before the dark skies were lit up with fireworks and lights. My grandfather would pull up his chair on the pavement just outside the house and a few of us kids would gather around sitting barefooted on the pavement. He would start telling great tales of great warriors fighting against the evil or about our Sikh Gurus. Soon enough other kids and grown-ups from around the neighborhood would leave whatever they were doing and join us on the pavement. My grandmother would hand us small bowls of her special made \u003Cspan style=\"font-weight: bold;\"\u003Egajar ka halwa\u003C\/span\u003E. I'd scoop the warm \u003Cspan style=\"font-weight: bold;\"\u003Ehalwa \u003C\/span\u003E with my fingers into my mouth, enjoying its warmth and sweetness, but never taking my eyes off my grandfather. I might miss one of his famous expressions or mimics or simply the twinkle in his eyes.\u003Cbr \/\u003E\u003Cbr \/\u003EI wish you all a Happy Diwali!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;font-size:130%;\" \u003EReminder!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cleft\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/MISC\/MMNov2007LogoKopie.jpg\" width=\"150\" \/\u003E\u003C\/left\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECome join me for a Traditional Feast this month. Bring along your favorite dish to celebrate Thanksgiving, Christmas, Hanuka or Diwali.\u003Cbr \/\u003E\u003Cbr \/\u003EDetails can be found \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/come-mingle-with-me-traditional-feasts.html\"\u003Ehere\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(153, 0, 0);\"\u003EDeadline: December 3rd.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003EPrintable version \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/carrothalwa\" target=\"printwflh\"\u003Ehere\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/GajarHalwa02.jpg\" alt=\"Carrot Halwa (02) by MeetaK\" title=\"Carrot Halwa (02) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E750g sweet carrots - grated\u003Cbr \/\u003E750g milk\u003Cbr \/\u003E1 cinnamon stick\u003Cbr \/\u003E4 tablespoons Ghee (clarified butter) - you can also substitute this with a neutral falvored oil\u003Cbr \/\u003E3 tablespoons \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Khoya\"\u003Ekhoya\u003C\/a\u003E - substitute with ricotta cheese\u003Cbr \/\u003E60g sugar\u003Cbr \/\u003E30g almonds - without skins and coarsely chopped\u003Cbr \/\u003E30g cashews - coarsely chopped\u003Cbr \/\u003E15g unsalted pistachios - finely chopped\u003Cbr \/\u003E60g sweet raisins\u003Cbr \/\u003E8 cardamom capsules - finely crushed - as an alternative use 1\/2 teaspoon cardamom powder\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/GajarHalwa01.jpg\" alt=\"Carrot Halwa (01) by MeetaK\" title=\"Carrot Halwa (01) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large heavy pot add the grated carrots, milk and cinnamon stick and bring to a boil. Uncovered, cook for approx. 20 - 25 minutes or until the mixture has slightly thickened and the milk has integrated into the carrots. Stir the mixture frequently to avoid it sticking to the pot.\u003Cbr \/\u003E\u003Cbr \/\u003EYou do not want a gooey-mushy consistency but rather a light and fluffy one, so make sure that the grated carrots do not turn into a mushy mixture, by taking the mixture off the heat when it has reached the desired texture and when the carrots are cooked. If there is still any excess milk in the pot, drain it.\u003Cbr \/\u003E\u003Cbr \/\u003EStir in the khoya or ricotta cheese and set aside. In a non-stick frying pan heat up the ghee (or oil), then add the carrot mixture. Add the sugar and stir constantly to dissolve. On a high heat sauté for 3-5 minutes until the carrots glisten and start to turn a wonderful golden color.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the cardamom (or cardamom powder), nuts and raisins and sauté for a further 3 minutes. Make sure you mix the ingredients often so that they are nicely infused with each other and to avoid it sticking to the pan.\u003Cbr \/\u003E\u003Cbr \/\u003EServe this warm or cold. I personally like it slightly warm as the flavors and aroma of this exquisite dessert stand out more when warm.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EVerdict\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/GajarHalwa04.jpg\" alt=\"Carrot Halwa (04) by MeetaK\" title=\"Carrot Halwa (04) by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis dessert has a special place in my heart. It reminds me of those great tales my grandfather would tell and of my grandmother happily serving this to the entire neighborhood. It is also one of the sweets I served Thomas back in the days when we first met and maybe even the dessert that won him over LOL! Soeren simply loves the crunchy nuts, moist raisins paired with the sweet carrots. While cooking, I will re-tell a few of those tales of good over evil, never missing the twinkle in his eyes.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWith \u003Cspan style=\"font-weight: bold;\"\u003EFriends \u0026amp; Feasts\u003C\/span\u003E I would like to bring you a selection of interesting recipes for the upcoming festivities. Diwali, Thanksgiving, Christmas and New Year, I hope you will find a few interesting ideas for your own feast. Stay tuned!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMore dessert ideas on WFLH\u003C\/span\u003E:\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/cantuccini-plum-cheese-cakelettes.html\"\u003ECantuccini Plum Cheesecakes\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/02\/sweet-love-nougat-glac-on-warm-fruit.html\"\u003ENougat Glacé on warm fruit compote\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/oh-la-la-mousse-au-chocolat.html\"\u003EMousse au chocolat\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/05\/chocolate-chip-crumble.html\"\u003EChocolate Crumble\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI'd like to send this over to \u003Ca href=\"http:\/\/morselsandmusings.blogspot.com\/\"\u003EAnna\u003C\/a\u003E for this years \u003Ca href=\"http:\/\/morselsandmusings.blogspot.com\/2007\/10\/festive-food-fair-2007.html\"\u003EFestive Food Fair\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003EAlso just making it by the nick of time (thank god for time zones) for Vee's \u003Ca href=\"http:\/\/keeptrying.wordpress.com\/2007\/10\/06\/jihva-special-edition-2007\/\"\u003EJihva Special Edition\u003C\/a\u003E - The Festive Series. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Indian\" rel=\"tag\"\u003EIndian\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Diwali\" rel=\"tag\"\u003EDiwali\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/feasts\" rel=\"tag\"\u003Efeasts\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/carrot\" rel=\"tag\"\u003Ecarrot\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/pudding\" rel=\"tag\"\u003Epudding\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/dessert\" rel=\"tag\"\u003Edessert\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/sweet\" rel=\"tag\"\u003Esweet\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/gajar%20ka%20halwa\" rel=\"tag\"\u003Egajar ka halwa\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/vegetarian\" rel=\"tag\"\u003Evegetarian\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s\" rel=\"tag\"\u003Enikon d70s\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3187046798664331495\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/11\/friends-feasts-gajar-ka-halwa.html#comment-form","title":"24 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3187046798664331495"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3187046798664331495"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/11\/friends-feasts-gajar-ka-halwa.html","title":"Friends \u0026 Feasts: Gajar Ka Halwa"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_GajarHalwa05.jpg","height":"72","width":"72"},"thr$total":{"$t":"24"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3664809127879616870"},"published":{"$t":"2007-08-20T20:15:00.000+02:00"},"updated":{"$t":"2009-02-11T21:24:12.290+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Bollywood Cooking: Poori Bhaji"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PooriBhaji05.jpg\" alt=\"Poori-Bhaji (05) by MeetaA\" title=\"Poori-Bhaji (05) by MeetaA\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003EAn all time national (probably even an international) favorite – it’s got to be the delicious \u003Ci\u003Epoori (or puri) bhaji\u003C\/i\u003E. You will be sure to find some variation of this dish in almost all of the different regional cuisines in India. It’s served almost everywhere. You’ll be sure to find it on the menu of finer restaurants or the several food stalls or \u003Ci\u003Edhabas\u003C\/i\u003E scattered across the entire country. Indians will have this dish as a warm breakfast or as a quick lunch.\u003Cbr \/\u003E\u003Cbr \/\u003EThe versatility of the dish is just one of the many reasons why Indians are so fond of the Puri-Bhaji.\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003ESo what exactly makes up a poori-bhaji dish?\u003Cbr \/\u003E\u003Cbr \/\u003EA \u003Ci\u003Epoori\u003C\/i\u003E is a flat bread made out of a wheat flour called \u003Ci\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Atta_flour\"\u003Eatta\u003C\/a\u003E\u003C\/i\u003E, which is commonly used in Indian cuisine. The dough is rolled out in flat circles with a rolling pin, and then fried in hot vegetable oil. When put into the hot oil they swell up with air and puff up into a balloon-type form. The pooris taste best when served immediately. Hot and crispy, they impress any guest with their puffiness. As the air is released, the pooris will gradually sink.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PooriBhaji03.jpg\" alt=\"Poori-Bhaji (03) by MeetaA\" title=\"Poori-Bhaji (03) by MeetaA\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPooris from the northern and central states of India are softer and are served with a spicy potato curry. A mango pickle typical to these regions is often served on the side. My favourite way!\u003Cbr \/\u003EThe pooris from Maharashtra are crisper than those found in the northern regions of the country because of a variation in the proportions of dough. Pieces of the poori are torn off and folded to form a type of a scoop, then used to literally scoop up the vegetables from the plate.\u003Cbr \/\u003E\u003Cbr \/\u003EI remember the first time my dad showed Tom how to eat this way. It was our first trip to San Francisco together, to meet my family, we were at the \u003Ci\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Gurdwara\"\u003EGurudwara\u003C\/a\u003E\u003C\/i\u003E all sitting down to eat the \u003Ci\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Langar\"\u003ELangar\u003C\/a\u003E\u003C\/i\u003E and my dad was explaining the reason behind this ritual. When the food came and we all began to eat, my dad smiled at Tom knowingly - he knew that Tom might be feeling a bit like a fish out of water. He touched Tom's hand and showed him the way to eat \u003Ci\u003EHindustani\u003C\/i\u003E style. LOL! It's a scene that I watched sitting across them and it has been branded in my head forever.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003EBhatura\u003C\/i\u003E, \u003Ci\u003Ekachori\u003C\/i\u003E, \u003Ci\u003EKhasta kachor\u003C\/i\u003Ei are all versions of the basic poori - flat disks of dough fried in hot oil.\u003Cbr \/\u003E\u003Cbr \/\u003ETypically, the \u003Ci\u003EBhaji\u003C\/i\u003E is any vegetable dish made with a \u003Ci\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#masala\"\u003Emasala\u003C\/a\u003E\u003C\/i\u003E, often consisting of onion, garlic, ginger, chillies and other spices. Depending on the taste and style of the persons cooking and eating the bhaji, it can be prepared with more or less, thin or thick gravy. Often the bhaji’s main ingredient will be potatoes, but you will also find other popular condiments like \u003Ci\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/bollywood-cooking-channa-masala.html\"\u003Echanna\/chole masala\u003C\/a\u003E\u003C\/i\u003E or a quick \u003Ci\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/paneer-do-piaza-indian-lunch.html\"\u003Epaneer\u003C\/a\u003E\u003C\/i\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PooriBhaji04.jpg\" alt=\"Poori-Bhaji (04) by MeetaA\" title=\"Poori-Bhaji (04) by MeetaA\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMy own version of bhaji is with potatoes and some green bell peppers. It is prepared with a rich \u003Ci\u003Emasala\u003C\/i\u003E made of fresh tomatoes, lots of onions, ginger, garlic and some \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html\"\u003Ebasic Indian spices\u003C\/a\u003E. I also prefer to make my bhaji more on the dry side, but with a lot of the masala. I find scooping up the succulent and spicy vegetables with the poori more delightful when the bhaji is served dry. However, this can be changed to suit your own taste.\u003Cbr \/\u003E\u003Cbr \/\u003EI also use a mix of whole wheat flour and normal white flour for my pooris instead of the typical \u003Ci\u003Eatta\u003C\/i\u003E. Whole wheat is high in fiber and I find it gives the pooris a great texture.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cspan style=\"font-weight: bold;font-size:130%;\" \u003EReminder!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/2.bp.blogspot.com\/_NqzSkDrcgRs\/RsGwjv4oMZI\/AAAAAAAAAuI\/PHCSqzgLuvo\/s1600-h\/1104371223_2123993682_t.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/2.bp.blogspot.com\/_NqzSkDrcgRs\/RsGwjv4oMZI\/AAAAAAAAAuI\/PHCSqzgLuvo\/s320\/1104371223_2123993682_t.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5098550381356003730\" border=\"0\" \/\u003E\u003C\/a\u003EShake it, stir it or blend it - let's get this party rocking with your tempting drink creations. \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/earth-food-roundup.html#liquidMM\"\u003ELiquid Dreams\u003C\/a\u003E is all about mixing up some of the most delicious drinks and bringing it to this months mingle.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EDeadline: September 10th!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"poori\" id=\"poori\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMaking Poori\/Puri\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003E\u003Cspan style=\"font-style: italic;\"\u003EMakes 7-8 flat circles the size of small tea-saucers\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E150g whole wheat flour\u003Cbr \/\u003E50 g white flour\u003Cbr \/\u003E1 teaspoon salt\u003Cbr \/\u003E1\/2 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\"\u003Ecumin powder\u003C\/a\u003E\u003Cbr \/\u003ELuke warm water\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PooriBhaji06.jpg\" alt=\"Poori-Bhaji (06) by MeetaA\" title=\"Poori-Bhaji (06) by MeetaA\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large mixing bowl mix all the ingredients except the water together. Add a bit of water and knead into a stiff dough using your hands. You might find \u003Ca href=\"http:\/\/www.ehow.com\/how_13898_knead-bread-dough.html\"\u003Ethis\u003C\/a\u003E helpful. Roll into a ball, place in the bowl and cover. Allow to rest for 15 - 30 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003ETake the ball of dough and roll into a long \u003Ci\u003Esnake-like\u003C\/i\u003E roll. Pinch off pieces of dough and roll into balls the size of table-tennis or golf balls.\u003Cbr \/\u003E\u003Cbr \/\u003EDust your counter top with some flour and using a rolling pin roll into flat circles.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat your deep-fat fryer or some oil in a pot or wok. When the oil is hot enough gently slid one of the dough circles into the oil. Using a slotted spoon, hold down the poori until it starts to swell. Then let go and watch it puff up. Allow to turn golden. Flip over and fry until this side also turns golden. Remove the poori from the oil with the slotted spoon and allow to drip on some kitchen paper towel.\u003Cbr \/\u003E\u003Cbr \/\u003ERepeat this process for each of the pooris.\u003Cbr \/\u003E\u003Cbr \/\u003EServe hot.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EInteresting link:\u003C\/span\u003E\u003Cbr \/\u003EPoori making - \u003Ca href=\"http:\/\/a-sunny-outlook.blogspot.com\/2007\/06\/students-guide-to-making-poories.html\"\u003EA students guide\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"bhaji\" id=\"bhaji\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMeeta's Potato\/Bell Pepper Bhaji\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003E4-5 medium sized potatoes - cubed\u003Cbr \/\u003E1-2 green bell peppers - coarsely chopped\u003Cbr \/\u003E2 medium sized red onions - chopped\u003Cbr \/\u003E3 garlic cloves - finely chopped\u003Cbr \/\u003EGinger - as much as you like - finely chopped\u003Cbr \/\u003E3 tomatoes - coarsely chopped\u003Cbr \/\u003E2 tablespoons tomato paste\u003Cbr \/\u003ESalt and pepper\u003Cbr \/\u003E2 red \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#chili%22\"\u003Echillies\u003C\/a\u003E - finely chopped\u003Cbr \/\u003E1\/4 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\"\u003Eturmeric powder\u003C\/a\u003E\u003Cbr \/\u003E2 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\"\u003Ecoriander powder\u003C\/a\u003E\u003Cbr \/\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\"\u003Ecumin seeds\u003C\/a\u003E\u003Cbr \/\u003E1\/4 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\"\u003Eclove powder\u003C\/a\u003E\u003Cbr \/\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#mustardseeds\"\u003Emustard seeds\u003C\/a\u003E\u003Cbr \/\u003E2 tablespoons plain yogurt\u003Cbr \/\u003EOil - like canola\u003Cbr \/\u003ECoriander leaves - chopped\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PooriBhaji02.jpg\" alt=\"Poori-Bhaji (02) by MeetaA\" title=\"Poori-Bhaji (02) by MeetaA\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHeat oil in a large wok or a heavy saucepan. Add the cumin and mustard seeds and allow to cook until they are fragrant and begin to pop. Add the ginger and garlic and cook for a couple of minutes, then add the onions and red chillies and cook until soft. Sprinkle in the rest of the spices.\u003Cbr \/\u003E\u003Cbr \/\u003EMix in the tomato paste and cook for a further few minutes until the mixture is thick and the oil starts to separate. Add a few drops of water to this mixture if it starts to stick to the bottom of the pan.\u003Cbr \/\u003E\u003Cbr \/\u003EThen throw in the tomatoes and potatoes and give the whole mixture a good stir. Salt generously. Add a bit of water then cover and allow to simmer until the potatoes are cooked. Do not add to much water at this point. If you like the vegetable dish dry it's better to keep checking if there is enough of water and adding as required. Stir frequently so that things do not stick to the pan.\u003Cbr \/\u003E\u003Cbr \/\u003EOnce the potatoes are soft, remove the lid from the pot and add the bell peppers. Cook until peppers are soft but still crunchy. Check to see the consistency of the dish. Finally add the yogurt, mix to incorporate and heat through. Do not allow to boil or else the yogurt might curdle.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove from heat and garnish with the coriander leaves.\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy with hot fresh pooris.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EVerdict\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PooriBhaji01.jpg\" alt=\"Poori-Bhaji (01) by MeetaA\" title=\"Poori-Bhaji (01) by MeetaA\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESo I am sure you are eagerly awaiting the revelation of my secret I told you about in my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/poori-bhaji-fiesta.html\"\u003Eearlier post\u003C\/a\u003E. Here it is: this was the first time I actually made pooris on my own. Anita's shout to \u003Ca href=\"http:\/\/madteaparty.wordpress.com\/2007\/08\/12\/its-party-time\/\"\u003Eparty with pooris\u003C\/a\u003E gave me the wings to have a go at frying my own pooris. \u003Ci\u003ELook mum I made my own pooris!\u003C\/i\u003E\u003Cbr \/\u003EThey were just the way I remember my grandma made them. Soft but crispy and purely delicious.\u003Cbr \/\u003EThe vegetable dish is something I often make for a quick lunch. All three of us normally enjoy this with rotis or plain parathas. This was the first time with pooris. It's a lovely and simple dish to make. Although the list of spices seems a mile long, these are all spices one can find in any good supermarket or Indian store. The green bell pepper adds a wonderful note to the entire dish. Leaving it slightly crunchy gives the bhaji more texture.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EAbout Bollywood Cooking: \u003C\/span\u003E\u003Cbr \/\u003EBollywood Cooking is my candid name to a monthly (more or less) series of Indian cooking on WFLH. The purpose is to show many of my non-Indian readers that good Indian food can also be enjoyed in your own homes, cooked easily in your kitchens. I cook basic Indian dishes using ingredients available commonly in most supermarkets or Indian stores. This session also encourages me to experiment more with my own cuisine. I document these for you and demonstrate that cooking Indian is easier than believed. Read more \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/year-ahead-happy-2007.html#bollywood\"\u003EBollywood Cooking\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMore Indian Cuisine on WFLH:\u003C\/span\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/05\/red-lentils-vegetable-daal_08.html\"\u003EVegetable Daal\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/05\/my-favorite-smooth-and-silky-palak.html\"\u003EPalak Paneer\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/09\/spicy-beef-potato-curry.html\"\u003ESpicy Beef \u0026 Potato Curry\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/bollywood-cooking-chicken-curry.html\"\u003EChicken Curry\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/03\/alu-pitta-parantha-fusion.html\"\u003EFusion - Potato Pitta Parantha\u003C\/a\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/indian%20cuisine\" rel=\"tag\"\u003Eindian cuisine\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/vegetarian\" rel=\"tag\"\u003Evegetarian\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/potato\" rel=\"tag\"\u003Epotato\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/bhaji\" rel=\"tag\"\u003Ebhaji\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/poori\" rel=\"tag\"\u003Epoori\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/puri\" rel=\"tag\"\u003Epuri\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/vegetable\" rel=\"tag\"\u003Evegetable\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/spicy\" rel=\"tag\"\u003Espicy\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20blog\" rel=\"tag\"\u003Efood blog\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s\" rel=\"tag\"\u003Enikon d70s\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Chr style=\"height: 2px;\"\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3664809127879616870\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/08\/bollywwod-cooking-poori-bhaji.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3664809127879616870"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3664809127879616870"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/08\/bollywwod-cooking-poori-bhaji.html","title":"Bollywood Cooking: Poori Bhaji"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_PooriBhaji05.jpg","height":"72","width":"72"},"thr$total":{"$t":"19"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5441418106133727814"},"published":{"$t":"2007-08-01T19:50:00.000+02:00"},"updated":{"$t":"2009-02-11T21:24:12.291+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Paneer Do Piaza - An Indian Lunch"},"content":{"type":"html","$t":"\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EBollywood Cooking – Spicy Two Onion Cheese Stir Fry\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PaneerDoPiazza01.jpg\" width=\"445\" alth=\"Paneer Do Piaza (01)\" title=\"Paneer Do Piaza (01) by Meeta Albrecht\"\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EPaneer \u003C\/span\u003Eis the same for Indians as what mozzarella is for the Italians, the camembert is for the French and the Gouda is for the Dutch.\u003Cbr \/\u003E\u003Cbr \/\u003EPaneer can be compared to cottage cheese and is made very simply in the traditional way by processing the curds of buffalo's milk. The result is a firm cheese, not dissimilar to the mozzarella, which does not melt - making it suitable for use in curries and other savoury dishes.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003EIndians love their paneer and it is widely used in Indian cuisine. You will often find it in some mouthwatering Indian dishes like the ever popular\u003Cspan style=\"font-style: italic;\"\u003E \u003C\/span\u003E\u003Ca style=\"font-style: italic;\" href=\"http:\/\/www.blogger.com\/%E2%80%9D\" com=\"\" 2006=\"\" 05=\"\"\u003Epalak paneer\u003C\/a\u003E, \u003Cspan style=\"font-style: italic;\"\u003Ematter paneer\u003C\/span\u003E (paneer with peas), \u003Cspan style=\"font-style: italic;\"\u003Epaneer bhurji\u003C\/span\u003E (grated paneer often served with vegetables), \u003Cspan style=\"font-style: italic;\"\u003Epaneer tikka masala\u003C\/span\u003E, (barbecued paneer) and many more.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the Bengal region paneer is also known as \u003Cspan style=\"font-style: italic;\"\u003Echenna\u003C\/span\u003E, where delicious tasting sweet dishes are made with this soft silky cheese. \u003Cspan style=\"font-style: italic;\"\u003ERasgulla \u003C\/span\u003E(balls of paneer in a sweet sauce, called chashni) and \u003Cspan style=\"font-style: italic;\"\u003Eras malai\u003C\/span\u003E (flat, round paneer in a sweet creamy sauce) are probably “everyone’s darling” and among the most well known desserts made with paneer.\u003Cbr \/\u003E\u003Cbr \/\u003EMaking this type of cheese, which is rich in protein, at home is very easy. My advice would be, by making double amounts, as paneer freezes well, you will be able to enjoy quick paneer dishes in minutes.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PaneerDoPiazza02.jpg\" width=\"445\" alt=\"Paneer Do Piaza (02)\" title=\"Paneer Do Piaza (02) by Meeta Albrecht\"\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELike this particular dish. A simple dish that took just about \u003Cspan style=\"font-weight: bold;\"\u003E15 minutes\u003C\/span\u003E to prepare but offers the fullest satisfaction to fulfil my cravings for a quick Indian meal.\u003Cbr \/\u003E\u003Cbr \/\u003EI had made a large amount of paneer and frozen it in batches. One lunch time I had my crazy cravings strike me and I was about to reach out to call our favourite Indian restaurant. Then I remembered I had all that lovely paneer in the freezer. I also found a few different varieties of onions in my pantry and a lot of red chillies. The rest I left to my creativity.\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EReminder!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhz3WVdEv6WMYDe7_KCtNlpjZLQg2Sr1Ajl2OXxj8m2VFgIk_NyNEpEqIXOYdoLSb78a7sdcAH5HB5CMtFV1LXuPj0OFAGJZsXGSlVijMPjtP9PpGH5iEQxlIWM62Yr24Cp4vKu\/s1600-h\/759733393_5267948599_t.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhz3WVdEv6WMYDe7_KCtNlpjZLQg2Sr1Ajl2OXxj8m2VFgIk_NyNEpEqIXOYdoLSb78a7sdcAH5HB5CMtFV1LXuPj0OFAGJZsXGSlVijMPjtP9PpGH5iEQxlIWM62Yr24Cp4vKu\/s400\/759733393_5267948599_t.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5085271654940575442\" border=\"0\" \/\u003E\u003C\/a\u003EJust about a week to go before the deadline! So get cooking for a good cause.\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/07\/i-scream-for-ice-cream-cool-roundup.html#earthMM\"\u003EEarth Food\u003C\/a\u003E is all about helping raise awareness for the steps and actions we can take to save our beautiful blue planet. Hope you will find it in your hearts to party with me.\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EDeadline is August 6th!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PaneerDoPiazza06.jpg\" width=\"445\" alt=\"Paneer Do Piaza (06)\" title=\"Paneer Do Piaza (06) by MeetaA\"\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"paneer\" id=\"paneer\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EMaking Paneer\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EIngredients\u003C\/span\u003E:\u003Cbr \/\u003E2 l full cream dairy milk\u003Cbr \/\u003E1-2 tablespoons fresh lemon\/lime juice\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMethod\u003C\/span\u003E:\u003Cbr \/\u003EGently warm the milk over a medium flame. Just before it starts to boil, add the lemon\/lime juice and stir well. The curd will separate from the whey in about 5-7 minutes.\u003Cbr \/\u003EThe curd is the lumpy white mass, the whey is the yellow\/greenish liquid. Once the curd has completely separated, drain off the whey, retaining the curd, using a strainer or a sieve lined with a white cotton\/muslin cloth (cheesecloth). Run some cold water on the curd to cool it down.\u003Cbr \/\u003ESave the whey, as it has some nutritional value and can be used when preparing soups or lentils.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove any remaining whey from the curd by pressing it with the back of a spoon. Tie up the curd in the cheesecloth and hang up the bundle so it can drip for 2 to 3 hours. Placing a bowl underneath to catch the drips of whey is a good idea. At this stage,the curd can be referred to as 'paneer'.\u003Cbr \/\u003E\u003Cbr \/\u003EGently flatten the paneer, still wrapped up loosely in the cloth, to make a patty shape. Put it on a plate and put a heavy weight on it. Tilt the plate to one side, so that any whey which is squeezed out can drain off. Leave for four or five hours. Cut into cubes of desired size.\u003Cbr \/\u003E\u003Cbr \/\u003EIf you are using the paneer – or in this case, the \u003Cspan style=\"font-weight: bold;\"\u003Echenna \u003C\/span\u003E- to make sweet desserts, you do not need to flatten it. The chenna is ready to be used after the dripping stage.\u003Cbr \/\u003E\u003Cbr \/\u003EPaneer, unlike other cheeses, has not been matured and is rather bland. If you keep it refrigerated it will last for 5 to 5 days. You can also freeze it for about a month - but once it has defrosted don't freeze it again.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMy tip\u003C\/span\u003E: Freeze the paneer in cubes and portioned into a plastic freezer bag.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EAlso check out\u003C\/span\u003E Jai and Bee’s great \u003Ca href=\"http:\/\/jugalbandi.info\/2007\/07\/how-to-make-paneer-cottage-cheese\"\u003EPaneer making tips\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;font-size:130%;\" \u003ESpicy Paneer Do Piaza\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PaneerDoPiazza04.jpg\" width=\"445\" alt=\"Paneer Do Piaza (04)\" title=\"Paneer Do Piaza (04) by Meeta Albrecht\"\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 153, 51);\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E100g paneer cubes\u003Cbr \/\u003E2 tablespoons canola oil\u003Cbr \/\u003E1 teaspoon black cumin seeds\u003Cbr \/\u003E1 bunch of spring onions – green and white parts chopped\u003Cbr \/\u003E2 red onions – finely sliced\u003Cbr \/\u003E2 red chillies – slit sown the middle and then chopped\u003Cbr \/\u003EBunch fresh coriander leaves - chopped\u003Cbr \/\u003ESalt and black pepper\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 153, 51);\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PaneerDoPiazza05.jpg\" width=\"445\" alt=\"Paneer Do Piaza (05)\" title=\"Paneer Do Piaza (05) by MeetaA\"\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn a wok, \u003Cspan style=\"font-style: italic;\"\u003Ekadai \u003C\/span\u003Eor a shallow saucepan heat the oil. Add the cumin seeds and allow them to pop and release their aroma. Tip in the spring onions and red onions and stir fry until soft. Add the paneer cubes and allow to brown gently. The paneer should take on a light golden color.\u003Cbr \/\u003E\u003Cbr \/\u003EStir in the chillies and season with salt and black pepper. Sprinkle with the coriander leaves.\u003Cbr \/\u003E\u003Cbr \/\u003EServe hot, with fresh rotis or flat bread.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 153, 51);\"\u003EVerdict\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PaneerDoPiazza03.jpg\" width=\"445\" alth=\"Paneer Do Piaza (03)\" title=\"Paneer Do Piaza (03) by MeetaA\"\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis was my quick lunch and I enjoyed every bite of it. Do not the simplicity of the ingredients or cooking method mislead you. This is and extremely flavourful dish. The sweetness of the onions harmonizes perfectly with the spicy chillies. The paneer gives it an incredible texture.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight:bold;\"\u003EMore Indian Cuisine on WFLH: \u003C\/span\u003E\u003Cbr \/\u003EMouthwatering \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/bollywood-cooking-chicken-curry.html\"\u003EChicken Curry\u003C\/a\u003E\u003Cbr \/\u003ETasty \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/bollywood-cooking-channa-masala.html\"\u003EChanna Masala\u003C\/a\u003E\u003Cbr \/\u003EComforting \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/indian-breakfast.html#eggmushroll\"\u003EEgg \u0026 Mushroom Roll\u003C\/a\u003E\u003Cbr \/\u003EWarming \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/indian-breakfast.html#masalachai\"\u003EMasala Chai\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI’d like to send this as my entry to this month’s \u003Ca href=\"http:\/\/www.nandyala.org\/mahanandi\/jihv-for-ingredients-jfi\"\u003EJihva \u003C\/a\u003E being hosted by Nandita of \u003Ca href=\"http:\/\/saffrontrail.blogspot.com\"\u003ESaffron Trail\u003C\/a\u003E. Nandita has chosen the wonderful hot ingredient \u003Ca href=\"http:\/\/saffrontrail.blogspot.com\/2007\/07\/jfi-for-august-chillies-spicy-recipe.html\"\u003EChillies.\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/paneer\" rel=\"tag\"\u003Epaneer\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Indian\" rel=\"tag\"\u003EIndian\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/chillies\" rel=\"tag\"\u003Echillies\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/JFI\" rel=\"tag\"\u003EJFI\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Jihva\" rel=\"tag\"\u003EJihva\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/vegetarian\" rel=\"tag\"\u003Evegetarian\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20blog\" rel=\"tag\"\u003Efood blog\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s\" rel=\"tag\"\u003Enikon d70s\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5441418106133727814\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/08\/paneer-do-piaza-indian-lunch.html#comment-form","title":"30 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5441418106133727814"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5441418106133727814"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/08\/paneer-do-piaza-indian-lunch.html","title":"Paneer Do Piaza - An Indian Lunch"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_PaneerDoPiazza01.jpg","height":"72","width":"72"},"thr$total":{"$t":"30"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5644335586414399060"},"published":{"$t":"2007-06-22T14:51:00.000+02:00"},"updated":{"$t":"2008-12-30T15:03:33.749+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"An Indian Breakfast"},"content":{"type":"html","$t":"\u003Cspan style=\"font-weight: bold;font-size:130%;\" \u003EBollywood Cooking: Spicy Egg and Mushroom Roll \u0026 Masala Chai\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/582295426\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1364\/582295426_6a09f40ce7.jpg\" alt=\"IndianBreakfast01\" height=\"298\" width=\"445\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003EIndians love their breakfast. Each region of India has a marvelous variety of hot and cold dishes to start the day. Although in the modern cities today, with most family members working, breakfast has usually come to mean a simple sandwich or increasingly cornflakes, you will still find many families enjoying a hot breakfast every morning.\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003EThe south offers steaming hot rice cakes called \u003Ci\u003Eidlis\u003C\/i\u003E and pancakes called \u003Ci\u003Edosas\u003C\/i\u003E. These are served with an assortment of colorful relishes made with coconuts, mangoes or hot chillies.\u003Cbr \/\u003EIn Bombay (Mumbai) spiced rice slivers called \u003Ci\u003Epawa\u003C\/i\u003E are cooked with onions, potatoes and green peas to provide a nutritious start to the day.\u003Cbr \/\u003E\u003Cbr \/\u003EThe north provides big hearty breakfasts. As farming is the main occupation of the people living here, breakfasts need to be more robust. Housewives and mums will serve their families different varieties of stuffed bread called \u003Ci\u003Eparathas\u003C\/i\u003E, which is accompanied with a refreshing relish and washed down with cooling \u003Ci\u003Elassi\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOther popular dishes include fried bread served with spiced potatoes - the classic \u003Ci\u003Epuri-bhaji\u003C\/i\u003E, scrambled eggs and omelettes made with spices, potatoes and onions and served with flat breads or porridge made from cracked wheat or oats and served either sweetened with sugar or accompanied by hot spicy pickles.\u003Cbr \/\u003E\u003Cbr \/\u003EAnd, not forgetting fresh fruit. Mangoes, papayas, watermelon, sapotas (\u003Ci\u003Echikoo\u003C\/i\u003E in Indian), pomegranate, apples and many other types of fruit are always served at breakfast, making an excellent start to the day.\u003Cbr \/\u003E\u003Cbr \/\u003EAlthough tea is the more common drink in many parts of India, in the south of India, coffee is the caffeine provider of choice. Many people buy the beans raw and roast them at home. Both tea and coffee are flavored with aromatic spices like cardamom, cinnamon, ginger or nutmeg.\u003Cbr \/\u003E\u003Cbr \/\u003EI remember when we would visit my grandparents in New Delhi, indulging in the breakfasts prepared by my grandma was always the highlight of each day.\u003Cbr \/\u003E\u003Cbr \/\u003EThe day for my grandparents would begin early - at 5 AM. Once, I was about 9 or 10, I too decided to get up early and accompany my grandparents on their early morning ritual, when the rest of the family were still fast asleep. My granddad and I collected two steel containers from the kitchen and set out on the short walk to the milk depot, where every morning fresh milk was delivered. My grandfather, tall and elegant, personified a respectful figure in the community and was greeted by everyone we passed.\u003Cbr \/\u003E\u003Cbr \/\u003E\"Sasriakal, Bhagwan Singhji!\" (Good morning, Bhagwan Sigh sir). Even his name matched the names of Gods. See, in Hindi\/Punjabi \u003Ci\u003EBhagwaan\u003C\/i\u003E means God! I was always left in awe of him. He was my idol in every way.\u003Cbr \/\u003E\u003Cbr \/\u003EAs we arrived at the depot there were already a few people lined up, waiting for the cracked wooden doors to open. In the meantime, important chit-chat and small talk was made.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/582295584\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1396\/582295584_284868d034.jpg\" alt=\"IndianBreakfast02\" height=\"298\" width=\"445\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EReturning home, we delivered the fresh milk to my grandma and her house-help in the kitchen, both busy with the preparations of breakfast. My granddad poured himself a large glass of the white liquid in one of the steel glasses and gulped it down in one go. That gave me the shudders as I never was the one to drink pure milk. He looked down at me, wiping the remains from his white beard and mustache.\u003Cbr \/\u003E\u003Cbr \/\u003E\"Come, it's time to go to the \u003Ca href=\"http:\/\/www.sikhs.org\/gurdwara.htm\"\u003EGurdwara\u003C\/a\u003E.\"\u003Cbr \/\u003E\u003Cbr \/\u003EThe clock had just struck six and my granddad, grandma and me quickly washed ourselves and walked to our temple. I loved going to the Gurdwara and still do whenever I visit my parents. I would look up at the pictures of our Gurus in awe, then looking at my grandfather I would smile with pride. The resemblance to our \u003Ca href=\"http:\/\/www.sikhiwiki.org\/index.php?title=Guru_Nanak\"\u003EGuru Nanak Dev\u003C\/a\u003E was uncanny.\u003Cbr \/\u003E\u003Cbr \/\u003EAs we got home it was still quiet around the house. My grandfather would sit on the porch and unfold his daily newspaper. Our house-help brought him a cup hot masala tea and few biscuits. It was almost seven and breakfast was not going to be ready for another hour. As I joined my grandma in the kitchen, she was busy kneading dough for fresh bread. The house-help was cutting steamed potatoes for the stuffing and I got to lay the table.\u003Cbr \/\u003E\u003Cbr \/\u003EJust after eight the larger part of the family was seated at the table. My cousins, my aunts and uncles, mum and dad - all visiting from the US or Qatar gathered around to enjoy a wonderful traditional Indian breakfast. Stuffed bread, eggs, relishes, tea, milk, yogurt and fruit was plentiful and the chatter was lively. Glancing at my grandparents, I saw them nod and smile at each other, wordlessly they both knew what the other was thinking.\u003Cbr \/\u003E\u003Cbr \/\u003ETo honor two of my favorite people and to the memories of those wonderful times, I would like to serve you a lovely Indian breakfast.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"eggmushroll\" id=\"eggmushroll\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ESpicy Egg and Mushroom Roll\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/582295594\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1437\/582295594_b54bc5b1d5.jpg\" alt=\"IndianBreakfast03\" height=\"343\" width=\"445\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 102, 0);\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E6 large eggs - beaten\u003Cbr \/\u003ESalt and pepper\u003Cbr \/\u003ECanola oil\u003Cbr \/\u003E1\/2 teaspoon black \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\"\u003Ecumin\u003C\/a\u003E seeds\u003Cbr \/\u003E1\/2 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\"\u003Eturmeric\u003C\/a\u003E powder\u003Cbr \/\u003E1\/2 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#chili\"\u003Ered chili\u003C\/a\u003E powder\u003Cbr \/\u003E150 g mushrooms - I used button mushrooms - sliced\u003Cbr \/\u003EFresh cilantro leaves - chopped\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/582295692\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1404\/582295692_70cda7baae.jpg\" alt=\"IndianBreakfast04\" height=\"307\" width=\"445\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 102, 0);\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESeason the beaten eggs with salt and pepper. Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a heavy pan add the oil and heat. Add the cumin seeds and fry till they change color and spread a wonderful aroma.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd all the spiced powders and then immediately add the mushrooms. Stir until the mushrooms have softened. Remove from heat and reserve.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing a kitchen paper towel wipe the pan. Pour about a quarter of the beaten egg in a thin layer, swirling it around to even it. Once it turns golden at the bottom, flip it over and cook the other side. Keep warm and make the rest of the omelets in the same way.\u003Cbr \/\u003E\u003Cbr \/\u003ESeason the mushrooms with salt (adding salt to the mushrooms earlier makes them watery). To assemble the egg roll, place an omelet on a serving dish. Spread a quarter of the mushroom mixture down the middle. Sprinkle with cilantro leaves and fold both sides to make a roll.\u003Cbr \/\u003E\u003Cbr \/\u003EServe warm with toasted bread or a typical Indian flatbread (coming soon) and hot masala tea as below.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"masalachai\" id=\"masalachai\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EIndian Masala Chai\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETea in India is often flavored to provide a variety or to make it more healing. Brewing for fragrance and flavor, you will often be served tea with many spices and herbs. Generally, Indian tea is made by boiling the tea leaves in water and adding milk to the saucepan before it is taken off the heat. You will never see an Indian adding cold milk to their tea, as it reduces the temperature of the tea and also leaves the milk \"uncooked\".\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/582295694\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1312\/582295694_86b53a76fc.jpg\" alt=\"IndianBreakfast05\" height=\"414\" width=\"445\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 102, 0);\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E4 small pieces fresh \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\"\u003Eginger\u003C\/a\u003E - crushed\u003Cbr \/\u003E4 shavings \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#nutmeg\"\u003Enutmeg\u003C\/a\u003E\u003Cbr \/\u003E2 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\"\u003Ecinnamon sticks\u003C\/a\u003E\u003Cbr \/\u003E4 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\"\u003Egreen cardamom\u003C\/a\u003E pods - lightly crushed\u003Cbr \/\u003E5-7 teaspoons good quality black tea leaves\u003Cbr \/\u003EDash of milk\u003Cbr \/\u003EPinch of sugar\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 102, 0);\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn a small pot bring about 4-5 cups of water to a rolling boil. Add the ginger and the spices to the water and reduce the heat. Simmer for approx. 10 minutes.\u003Cbr \/\u003ERemove from heat and add the tea leaves. Let it steep for 5 minutes. Bring the pot back to the heat and add a dash of milk and sugar. Warm through making sure that the liquid does not boil again. This turns the tea leaves bitter.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing a strainer, strain the brewed tea into a teapot. Enjoy hot!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/582295708\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1090\/582295708_448e331eac.jpg\" alt=\"IndianBreakfast06\" height=\"294\" width=\"445\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 102, 0);\"\u003EVerdict\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn my little family our \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Breakfast%2FBrunch\"\u003Ebreakfast ritual\u003C\/a\u003E is normally reserved for the weekend. Then Tom and Soeren go down and lay the table and go to the bakery for fresh bread. In the meantime I will cook up breakfast. Whatever the craving might be. Scrambled eggs, omelets, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/10\/savory-french-toast-scandalous-affair.html\"\u003EFrench toast\u003C\/a\u003E or just boiled eggs with cheese and a variety of spreads like \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Preserves%2FJams%2FJellies\"\u003Efruit jams\u003C\/a\u003E and honey. Sometimes, I go back to my roots and cook up a nice Indian breakfast like this. It satisfies my desire to get in touch with my roots and also takes me back down memory lane. Tom and Soeren thoroughly enjoy this kind of breakfast. Different to the usual Continental breakfasts, this is spiced and flavorful. At our table there is also chatter - about what's on schedule for the weekend. I can't help but sit back, sipping my masala tea and hope that my grandparents are looking down on us, smiling and nodding at each other knowingly.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight:bold;\"\u003EMore great breakfast ideas:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/05\/sweet-cinnamon-apples.html\"\u003EFrench Bagel with Sweet Cinnamon Apples\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/buttermilk-ricotta-pancakes.html\"\u003EButtermilk Ricotta Pancakes\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMy entry to Weekend Breakfast Blogging created by \u003Ca href=\"http:\/\/saffrontrail.blogspot.com\/\"\u003ENandita\u003C\/a\u003E and hosted by \u003Ca href=\"http:\/\/thespicewholovedme.blogspot.com\/\"\u003ETrupti\u003C\/a\u003E. The theme this month \u003Ca href=\"http:\/\/thespicewholovedme.blogspot.com\/2007\/05\/wbb12-spice-it-up.html\"\u003ESpice It Up\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/breakfast\" rel=\"tag\"\u003Ebreakfast\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/brunch\" rel=\"tag\"\u003Ebrunch\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/egg%20roll\" rel=\"tag\"\u003Eegg roll\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/egg\" rel=\"tag\"\u003Eegg\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/mushroom\" rel=\"tag\"\u003Emushroom\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/tea\" rel=\"tag\"\u003Etea\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/chai\" rel=\"tag\"\u003Echai\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/masala\" rel=\"tag\"\u003Emasala\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Indian\" rel=\"tag\"\u003EIndian\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Indian%20Breakfast\" rel=\"tag\"\u003EIndian Breakfast\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/vegetarian\" rel=\"tag\"\u003Evegetarian\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20blog\" rel=\"tag\"\u003Efood blog\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5644335586414399060\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/06\/indian-breakfast.html#comment-form","title":"38 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5644335586414399060"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5644335586414399060"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/06\/indian-breakfast.html","title":"An Indian Breakfast"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/farm2.static.flickr.com\/1364\/582295426_6a09f40ce7_t.jpg","height":"72","width":"72"},"thr$total":{"$t":"38"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3595466122657396828"},"published":{"$t":"2007-05-18T08:54:00.000+02:00"},"updated":{"$t":"2008-12-30T15:03:33.753+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Legumes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Bollywood Cooking: Channa Masala"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYrV2Wh8l9mD7GFf9ZjwJeam8aFz49VjEYFspHwRiUovDBoT-yRc0FmSeWpg12czwxdV_MvqBbgQhBkSdnLPz5VOcc29QmXvFXABxQLBR0oOfqBLxRIUwqxUOFl0McmmtE-EgO\/s1600-h\/ChannaMasala01.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYrV2Wh8l9mD7GFf9ZjwJeam8aFz49VjEYFspHwRiUovDBoT-yRc0FmSeWpg12czwxdV_MvqBbgQhBkSdnLPz5VOcc29QmXvFXABxQLBR0oOfqBLxRIUwqxUOFl0McmmtE-EgO\/s1600\/ChannaMasala01.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5065497652051433586\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELegumes are a very vital part of an Indian diet. As many Indians are vegetarian, they rely on a wide range of legumes, both whole and split for their source of protein. Mixed with grains, boosted by vegetables and dairy products, and spiced to the max, they provide a wholesome, varied diet.\u003Cbr \/\u003E\u003Cbr \/\u003EIndian food offers a wide range of flavors both intense and subtle and the variety in dishes available are as vast as the country itself.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ERegional Indian cuisine is influenced by climate, history and religion. You will find that North Indian food is very different to South Indian cuisine. To sample this wide variety of flavors, tastes and aromas therefore, remains a challenge. Indian restaurant food hardly even skim the surface of Indian cuisine. Therefore, the best alternative you have is to cook it yourself.\u003Cbr \/\u003E\u003Cbr \/\u003EThat's where I hope I can help out here ;-). If you followed the previous sessions you will know that the dishes presented here are what I learned from my mum or dad. I have taken some time, chatted with them, referred to their expertise and now share the dishes with you.\u003Cbr \/\u003E\u003Cbr \/\u003EThe simplicity of this particular dish should not fool you. Indians have several ways to cook this particular dish. Channa (or Chole) Masala is basically chickpeas in a blend of spices and herbs. The  consistency of the sauce also depends with what type of condiment you plan on serving it with. So, if you would like to have this with a roti or naan (Indian flat breads) then the sauce should be a little thicker. I was planning on having this with rice, therefore the sauce is thinner. Once again this dish come from my dad and just like the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/bollywood-cooking-chicken-curry.html\"\u003EChicken Curry\u003C\/a\u003E, it is easy to make but guarantees full flavor.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a previous post I covered the \"Food Know How\" for \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/cooking-school-refreshing-minty-hummus.html#chickpeas\"\u003EChickpeas\u003C\/a\u003E, however how many of you get confused when people refer to them as legumes?\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"legumes\" id=\"legumes\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003ELegumes\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003ELegumes are classified as lentils, beans, or peas, and all of them are basically seeds from specific plants. Varieties of dal (also called dahl), often found in Indian cooking, are also legumes.\u003Cbr \/\u003E\u003Cbr \/\u003ELegumes are among the most versatile and nutritious foods available. They're good sources of protein and can be a healthy substitute for meat, which has more fat and cholesterol.\u003Cbr \/\u003E\u003Cbr \/\u003EIn Indian cuisine, legumes are often a part of every meal of the day. The protein found in legumes is a very different protein from the protein found in meat products, cheese, eggs, and fish. The protein from legumes requires more effort to digest and people new to legumes will find it very helpful to use spices that help digestion such as \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#asafetida\"\u003Easafetida\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\"\u003Ecumin seeds\u003C\/a\u003E, fresh \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\"\u003Eginger\u003C\/a\u003E, and black pepper. The addition of these spices to legume dishes will help to reduce any side effect such as bloating or gas that beans are often associated with.\u003Cbr \/\u003E\u003Cbr \/\u003ELegumes can be prepared in three basic ways:\u003Cbr \/\u003E\u003Cul\u003E\u003Cbr \/\u003E\u003Cli\u003ESoaked in water overnight and then cooked the next day by boiling in water. Spices can be added while cooking or lightly fried in oil and then added to the dish or clarified butter can be added after cooking. Vegetables and grains may be added while cooking to create stews. Legumes can be eaten with rice or used for dipping flat breads such as chapatis or pita bread.\u003C\/li\u003E\u003Cli\u003EThey can be soaked for several hours and then ground into a paste with a food processor. The paste can be used to make dumplings and fritters.\u003C\/li\u003E\u003Cli\u003EGround into flours to make dough for breads and for desserts and puddings.\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ESelecting and Storing\u003C\/span\u003E\u003Cbr \/\u003EChoose legumes with a deep and glossy color. Dry-looking or faded legumes indicate a longer storage time. The longer legumes are stored, the more likely they won't taste fresh. Cloudy surfaces may be an indication of moldy growth.\u003Cbr \/\u003ESelect a wide variety of legumes. Many supermarkets stock a wide variety of legumes. They can be both dried or canned and offer greater versatility in cooking.\u003Cbr \/\u003EDried legumes should be stored away from heat, light and moisture. They keep well in an airtight container or sealed plastic bag.\u003Cbr \/\u003EKeep unopened canned beans, chickpeas and peas in a cool, dry place. They safely store for two to five years.\u003Cbr \/\u003E\u003Cbr \/\u003EOn my sidebar you will find a new section called \"The Know Hows of Food\". The idea behind this section is to help you easily find certain ingredients and read about the benefits and other useful information such as storing and selecting. Go on and select an ingredient .... see you now have a fantastic reference for a variety of ingredients.\u003Cbr \/\u003EThanks \u003Ca href=\"http:\/\/www.mostlyeating.com\/\"\u003ESophie\u003C\/a\u003E for your help!! ;-)\u003Cbr \/\u003EI'd also like to thank \u003Ca href=\"http:\/\/gilly.ca\/\"\u003EGilly\u003C\/a\u003E and \u003Ca href=\"http:\/\/healmyhands.typepad.com\/heal_my_life\/\"\u003EClaudia\u003C\/a\u003E from the very bottom of my heart. Thanks for all your advice and help. Both were the driving force to help me understand how banner placement in different browsers and screen resolutions work. Hugs to all three of you!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EReminder!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirsPuFij2LNEnxOR0-SloDc3PgFNhJ-3wwv695b6crvnhaqqwCme7zzgXgQJ2uUpXbn7l6jXFTmWfGkMX4CeW8Dqn6JIeTECWT7S_fLGLIOXjt8qmTWWmAyR8ejvqDEIxQWDD2\/s1600-h\/458698565_6d25bb293d_t.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirsPuFij2LNEnxOR0-SloDc3PgFNhJ-3wwv695b6crvnhaqqwCme7zzgXgQJ2uUpXbn7l6jXFTmWfGkMX4CeW8Dqn6JIeTECWT7S_fLGLIOXjt8qmTWWmAyR8ejvqDEIxQWDD2\/s400\/458698565_6d25bb293d_t.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5065784341118441634\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EYou are all invited to my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/spring-is-in-air-and-monthly-mingle-11.html#birthdaymm\"\u003EBig Birthday Bang\u003C\/a\u003E.\u003Cbr \/\u003EWhere: here!\u003Cbr \/\u003EWhen: June 6th\u003Cbr \/\u003EHope to see you there!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHpYjRQP8TxwX2gzKcdpIsn-EZkO3fuU2Hk8FQk4Z2LcwCzDNuFc_yXJe933-ndnssVjqvN9f1KySEomhMTGyGSZuRVbf0d-hmxfsHXXDOWVd2EHyd0cqbEI8SBt4Sms0VHuVJ\/s1600-h\/ChannaMasala02.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHpYjRQP8TxwX2gzKcdpIsn-EZkO3fuU2Hk8FQk4Z2LcwCzDNuFc_yXJe933-ndnssVjqvN9f1KySEomhMTGyGSZuRVbf0d-hmxfsHXXDOWVd2EHyd0cqbEI8SBt4Sms0VHuVJ\/s1600\/ChannaMasala02.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5065497656346400898\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(51, 0, 0);\"\u003EIngredients\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E400g Chickpeas - I used canned chickepeas, but you can use dried chickpeas that have been soaked overnight.\u003Cbr \/\u003E1 red onion - very finely chopped\u003Cbr \/\u003E1 large tomato - chopped\u003Cbr \/\u003E4-5 Garlic cloves - crushed to a paste\u003Cbr \/\u003E2 pieces \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\"\u003EGinger\u003C\/a\u003E each about an inch - 1 piece crush into a paste. Peel the other one and leave whole.\u003Cbr \/\u003E1 Green chili - finely chopped\u003Cbr \/\u003E2 Bay leaves\u003Cbr \/\u003E1\/2 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\"\u003ETurmeric\u003C\/a\u003E powder\u003Cbr \/\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#chili\"\u003Ered chili\u003C\/a\u003E powder\u003Cbr \/\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\"\u003ECoriander \u003C\/a\u003E powder\u003Cbr \/\u003E1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#garammasala\"\u003EGaram Masala\u003C\/a\u003E powder\u003Cbr \/\u003Ejuice of 1\/2 a lime\u003Cbr \/\u003EVegetable oil for cooking\u003Cbr \/\u003ESalt\u003Cbr \/\u003ECilantro leaves for garnishing - chopped\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjlfVDIqxxo4vHkDATqUmlLhk46ZD-XcxzZseBJPWH5F5sO0PUNNb1I467dO_FKbdVvI_ElNWf0KAsLs-zWoiDBkU3HhFCmHuil7uZcZ8xYSCSuUn7xoAsoa5ABc2BuSZxICj_O\/s1600-h\/ChannaMasala03.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjlfVDIqxxo4vHkDATqUmlLhk46ZD-XcxzZseBJPWH5F5sO0PUNNb1I467dO_FKbdVvI_ElNWf0KAsLs-zWoiDBkU3HhFCmHuil7uZcZ8xYSCSuUn7xoAsoa5ABc2BuSZxICj_O\/s1600\/ChannaMasala03.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5065497656346400914\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(51, 0, 0);\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn a wok or deep pan, heat oil and gently fry the bay leaves for approx. 20-30 seconds. Add the onions, ginger and garlic paste and fry on medium heat until the oil starts separating from the mixture. Once the mixture is golden brown add the green chili, tomatoes, red chili powder, turmeric powder, coriander powder, garam masala and salt. Cook for a further 3-4 minutes until the mixture resembles a thick paste.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd enough water to make a gravy according to your required consistency. Place the whole ginger in the gravy and bring to a boil. Add the chickpeas and allow to simmer for approx. 15-20 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003ESqueeze some lime juice over the top and taste. You might prefer it a little more tangy, or as we say in Hindi \"chat patta\", in this case add a bit more lime juice. Serve with the chopped cilantro leaves sprinkled on top.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(51, 0, 0);\"\u003EVerdict\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EComplicated? No. Quick? Certainly. Tasty? Most definitely. The ingredients in this dish are widely available in any good stocked supermarket. This is a light, healthy and low-calorie dish and can be eaten with rice or any flat bread you like. I had taken a bit out into a separate saucepan before I added the chilies for Soeren. Otherwise, it was all the same for him too. We enjoyed this quick and easy meal that was prepared without hassle. Furthermore, it is something that reminded me of home and a dish that one cannot often find on a menu in an Indian restaurant. Home cook Indian food is just more satisfying.\u003Cbr \/\u003E\u003Cbr \/\u003EHope you enjoy making this too.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003EI'd like to take a minute to help raise awareness for a new event created by a blogger buddy of mine. Abby of \u003Ca href=\"http:\/\/www.eattherightstuff.com\/\"\u003EEat The Right Stuff\u003C\/a\u003E  lives in the UK and she has created a one-off event to celebrate national vegetarian week from 21-27 May. Check out \u003Ca href=\"http:\/\/www.eattherightstuff.com\/blog\/2007\/5\/14\/vegetables-beautiful-vegetables.html\"\u003EVegetables Beautiful Vegetables\u003C\/a\u003E.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/chickpeas\" rel=\"tag\"\u003Echickpeas\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/legumes\" rel=\"tag\"\u003Elegumes\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Indian%20cuisine\" rel=\"tag\"\u003EIndian cuisine\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/spices\" rel=\"tag\"\u003Espices\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/vegetarian\" rel=\"tag\"\u003Evegetarian\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20blog\" rel=\"tag\"\u003Efood blog\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s\" rel=\"tag\"\u003Enikon d70s\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/healthy\" rel=\"tag\"\u003Ehealthy\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/low-cal\" rel=\"tag\"\u003Elow-cal\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/www.bloggerschoiceawards.com\/?utm_source=bloggerschoiceawards\u0026utm_medium=badge\u0026amp;utm_content=small\"\u003E\u003Cimg src=\"http:\/\/www.bloggerschoiceawards.com\/images\/bca_badges\/bca_badge_small.gif\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EIf you like my work, stories and recipes, please take a moment to vote for me in the category you see fit. Vote \u003Ca href=\"http:\/\/www.bloggerschoiceawards.com\/blogs\/show\/3323\"\u003Ehere\u003C\/a\u003E. Thanks for your support!\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3595466122657396828\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/05\/bollywood-cooking-channa-masala.html#comment-form","title":"21 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3595466122657396828"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3595466122657396828"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/05\/bollywood-cooking-channa-masala.html","title":"Bollywood Cooking: Channa Masala"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYrV2Wh8l9mD7GFf9ZjwJeam8aFz49VjEYFspHwRiUovDBoT-yRc0FmSeWpg12czwxdV_MvqBbgQhBkSdnLPz5VOcc29QmXvFXABxQLBR0oOfqBLxRIUwqxUOFl0McmmtE-EgO\/s72-c\/ChannaMasala01.jpg","height":"72","width":"72"},"thr$total":{"$t":"21"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1163055995829398787"},"published":{"$t":"2007-03-08T20:42:00.000+01:00"},"updated":{"$t":"2008-12-30T15:03:33.755+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Bollywood Cooking: Chicken Curry"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0IqR15xO2Ow5LuFlj4pZOl9JqWsh4HoUA7mzX2nWILNcXK-G2OJc8O3potZ8uKKnfv3aVqeTm8zPR_UwB2PqukdAS5ryArDFNS2e_bPuLt8XtNO4jPFn1L-zB3FnzDuJKCLE_\/s1600-h\/Chicken+Curry02.jpg\"\u003E\u003Cimg style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0IqR15xO2Ow5LuFlj4pZOl9JqWsh4HoUA7mzX2nWILNcXK-G2OJc8O3potZ8uKKnfv3aVqeTm8zPR_UwB2PqukdAS5ryArDFNS2e_bPuLt8XtNO4jPFn1L-zB3FnzDuJKCLE_\/s400\/Chicken+Curry02.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5039280028862178882\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAfter we thoroughly went through the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html\"\u003EIndian spices\u003C\/a\u003E in our first Bollywood Cooking session, it's high time we do a bit of cooking. After thinking about it for a long time I decided to go with a chicken curry. It is probably one of the most well known type of Indian dishes in the world and is cooked in many different varieties.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe word curry actually comes from the South Indian \u003Cspan style=\"font-style: italic;\"\u003EKari\u003C\/span\u003E, which mean sauce. Curries are prepared all over the Asian continent, with the Thai curry, Malaysian curry, Indonesian curry and of course the Indian curry being the most popular types. The flavor and content of the curries not only differ from country to country but also from cook to cook. Therefore, each curry you ever try is most certainly unique in it's own way. Curries are not always to be considered hot, they are indeed spicy as in full of flavor. In fact there are more mild curry recipes than hot ones and these are designed to give a cleverly balanced blend of the various spices and herbs used, some of which have delicate and highly sophisticated tastes.\u003Cbr \/\u003E\u003Cbr \/\u003EGenerally speaking in Indian curries, commonly used base spices and herbs include coriander, cumin, cardamom and turmeric. Depending on the recipe involved, other ingredients can include things like chili, curry leaves, garlic, ginger, garam masala, onions, cinnamon and pepper and mustard seeds.\u003Cbr \/\u003E\u003Cbr \/\u003EI found an amazing article from the Toronto Star in which \u003Ca href=\"http:\/\/www.thestar.com\/Life\/article\/167227\"\u003E6 different ways of curries\u003C\/a\u003E are prepared. Something I have to also share with you for your future reference.\u003Cbr \/\u003E\u003Cbr \/\u003EMy way of preparing this chicken curry is the way I got it from my dad. You heard me - my dad! Ever since my dad retired he has become a hobby cook. He watched my mum cook for several years and now has sort of taken over in the kitchen. What I love about my dad is that the recipes he cooks are \"no fuss no nonsense\" type of dishes. For example my mother will make the effort of going through the process of peeling, pitting and squeezing the tomatoes for this curry. My dad on the other hand believes this to be nonsense and simply chops up the tomatoes into pieces, juice, peel, pit and all. Personally I find no difference to the taste.\u003Cbr \/\u003E\u003Cbr \/\u003ESo, I hope you now join me and let's cook up a super tasting chicken curry.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;font-size:130%;\" \u003EReminder!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj1TWbgaDzxaPi4bTx2K84e7-VqCqE06s6jpDgzielumUx-o13yfiqOMLMOkKsGVRtWrk6CAZKpVILqccIDVDcin1ZnBVN6yqTpOJJfKUE6BxVpph4Rwtz0uFTrxwrD43G001oC\/s1600-h\/MM+Savory+Cakes.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj1TWbgaDzxaPi4bTx2K84e7-VqCqE06s6jpDgzielumUx-o13yfiqOMLMOkKsGVRtWrk6CAZKpVILqccIDVDcin1ZnBVN6yqTpOJJfKUE6BxVpph4Rwtz0uFTrxwrD43G001oC\/s320\/MM+Savory+Cakes.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5030764243518215298\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe theme for the latest \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E is - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/02\/sweet-love-round-up-and-mm-8-theme.html\"\u003ESavory Cakes\u003C\/a\u003E.\u003Cbr \/\u003EDeadline is \u003Cspan style=\"font-weight: bold;\"\u003EMarch 15th\u003C\/span\u003E. Hope to see you there!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMusic While Cooking:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgwVNJFyFHUvXNVLnaTEETX-sKMlpXjXemhVVLXMw5GIgLtMmPDb92CiXnn6FP0CrLqKRDBjcvjGYyGW39OA0A2OLB01izpFtlewE6htLlKIn4RjhN0q5fciArKJwLulNQ5lycK\/s1600-h\/Picture+1.png\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgwVNJFyFHUvXNVLnaTEETX-sKMlpXjXemhVVLXMw5GIgLtMmPDb92CiXnn6FP0CrLqKRDBjcvjGYyGW39OA0A2OLB01izpFtlewE6htLlKIn4RjhN0q5fciArKJwLulNQ5lycK\/s200\/Picture+1.png\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5039273698080384562\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/www.youtube.com\/watch?v=vmH2xA_KWLA\"\u003EIllegal\u003C\/a\u003E - Shakira\u003Cbr \/\u003EAlbum: Oral Fixation Vol. 2\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi_mXLDHs9EswedXa1KBs0LJeHSiY1hgQGU9EKiE6YF9EXSenPtiskDJbNeQ9B-z67umM-a1OM0Sp13g96yF9DWPYTKi10EzeA1v-_AQGpwxAAI8v_b9iSm-SlYFeV49d7Co3b7\/s1600-h\/Chicken+Curry03.jpg\"\u003E\u003Cimg style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi_mXLDHs9EswedXa1KBs0LJeHSiY1hgQGU9EKiE6YF9EXSenPtiskDJbNeQ9B-z67umM-a1OM0Sp13g96yF9DWPYTKi10EzeA1v-_AQGpwxAAI8v_b9iSm-SlYFeV49d7Co3b7\/s400\/Chicken+Curry03.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5039280054631982690\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(0, 153, 0);\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E1 free-range chicken, cut into 8 pieces. You can also simply use 8 chicken drumsticks or drumsticks\/thighs.\u003Cbr \/\u003E4-6 medium sized tomatoes - coarsely chopped. You can, if you like, peel, pit and squeeze the juice out of these and then chop. Or take my dad's \"no fuss no nonsense\" method.\u003Cbr \/\u003E1 medium onion - finely chopped\u003Cbr \/\u003E4 tbsp vegetable oil\u003Cbr \/\u003E3 cm piece ginger - finely chopped\u003Cbr \/\u003E2 garlic cloves - finely chopped\u003Cbr \/\u003E1-2 green chillies - finely chopped. The fiery hotness depends on your taste.\u003Cbr \/\u003E1 tsp coriander powder\u003Cbr \/\u003E1 tsp cumin powder\u003Cbr \/\u003E¼ tsp turmeric powder\u003Cbr \/\u003Esalt and freshly ground black pepper\u003Cbr \/\u003E100ml water\u003Cbr \/\u003E2 tbsp yogurt\u003Cbr \/\u003E1 lime\u003Cbr \/\u003Ea small bunch of coriander leaves - chopped\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi0i4ZM8DeTLS6_-TU1puxrf_Q8zGw4KeIM9mwMBC-uPkApjSadwOJ_UBaZFofRyOrI0h9Vu-60jQ0aLykY7Bpx9HkF3umoFOqwNCoC9VI7bQ_xAheb_1phJeckjPgl0UTTAU9k\/s1600-h\/Chicken+Curry01.jpg\"\u003E\u003Cimg style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi0i4ZM8DeTLS6_-TU1puxrf_Q8zGw4KeIM9mwMBC-uPkApjSadwOJ_UBaZFofRyOrI0h9Vu-60jQ0aLykY7Bpx9HkF3umoFOqwNCoC9VI7bQ_xAheb_1phJeckjPgl0UTTAU9k\/s400\/Chicken+Curry01.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5039280041747080786\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(0, 153, 0);\"\u003EMethod:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large pan heat the oil and fry the onions on a low to medium heat for 10 minutes. Stirring occasionally, gently brown the onions making sure they do not burn. Add the ginger, garlic and chili to the pan and continue frying for another minute or so. Add the cumin, coriander and turmeric powders to the mixture and fry for another 2 minutes, stirring continuously so that the spices do not stick to the pan. Add salt and pepper.\u003Cbr \/\u003E\u003Cbr \/\u003EPour water and add the tomatoes. Turn up the heat and bring to a boil. Then lower the heat and simmer for 10 minutes. Place the chicken pieces into the pan and coat with the sauce. Covered, allow the chicken to cook for 30-40 minutes over a low heat.\u003Cbr \/\u003E\u003Cbr \/\u003ENow stir in  the yogurt. Make sure the liquid does not boil after you have added the yogurt to it as it will get clumpy. Add half of the lime juice. Taste and if you like add some more.\u003Cbr \/\u003E\u003Cbr \/\u003ESprinkle chopped coriander leaves and serve with basmati rice or a pulao.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(0, 153, 0);\"\u003EVerdict:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA slightly different way to prepare a chicken curry but this holds all the expected tastes of spices, chilies, tomatoes and chicken. The chicken is tender and succulent and has time to soak all of the big taste from the spices.\u003Cbr \/\u003EMore on Indian spices refer to the Indian Spice \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html\"\u003EEnspicopedia\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/chicken%20curry\" rel=\"tag\"\u003Echicken curry\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/indian%20cuisine\" rel=\"tag\"\u003Eindian cuisine\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/curry\" rel=\"tag\"\u003Ecurry\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/spices\" rel=\"tag\"\u003Espices\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/poultry\" rel=\"tag\"\u003Epoultry\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20blog\" rel=\"tag\"\u003Efood blog\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20photo\" rel=\"tag\"\u003Efood photo\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photo\" rel=\"tag\"\u003Ephoto\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s\" rel=\"tag\"\u003Enikon d70s\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1163055995829398787\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/03\/bollywood-cooking-chicken-curry.html#comment-form","title":"32 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1163055995829398787"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1163055995829398787"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/03\/bollywood-cooking-chicken-curry.html","title":"Bollywood Cooking: Chicken Curry"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0IqR15xO2Ow5LuFlj4pZOl9JqWsh4HoUA7mzX2nWILNcXK-G2OJc8O3potZ8uKKnfv3aVqeTm8zPR_UwB2PqukdAS5ryArDFNS2e_bPuLt8XtNO4jPFn1L-zB3FnzDuJKCLE_\/s72-c\/Chicken+Curry02.jpg","height":"72","width":"72"},"thr$total":{"$t":"32"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-116938612628970068"},"published":{"$t":"2007-01-22T06:28:00.000+01:00"},"updated":{"$t":"2009-02-11T21:24:12.297+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Bollywood Cooking: India - The Home of Spices"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeokwjxFZrLrxWCU092EHVDR0lsnUZiueEFbWpFeUoGqHpxBUJaC7fUS49di9tYBHsaRYbqF6WCIPVZc88cagDZyfhKjHfzYZy51_0q9AUTyhM_fOtVS_IMT4-zcBMybSxsDIh\/s1600-h\/IndianSpices_combined.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeokwjxFZrLrxWCU092EHVDR0lsnUZiueEFbWpFeUoGqHpxBUJaC7fUS49di9tYBHsaRYbqF6WCIPVZc88cagDZyfhKjHfzYZy51_0q9AUTyhM_fOtVS_IMT4-zcBMybSxsDIh\/s400\/IndianSpices_combined.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5026670985448882130\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere is no other country in the world that produces as many kinds of spices as India. So, it is not very surprising that India is known as the \u003Cb\u003E\"Home of Spices\"\u003C\/b\u003E. The country's climate is perfect and very suitable for almost all types of spices. These spices are important for the country from the point of view of both domestic consumption and export.\u003Cbr \/\u003E\u003Cbr \/\u003EIndian spices are well known all over the world and cherished for their culinary value, tangy and aromatic flavors. They play a very important role in Indian cooking. Indians spice up their food, teas, drinks, sweets not only for the exquisite flavor it lends the dish but also due to the medicinal values they provide. We Indians believe that spices not only zest up the food but your life too!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003EThese spices can be combined in amounts to make specific spice mixtures used in everyday cooking. A very well known spice mixture is the \u003Ci\u003EGaram Masala\u003C\/i\u003E. The word \u003Ci\u003Egaram\u003C\/i\u003E means hot, not \"hot\" as in spicy chili hot, but due to the fact that the spices blended in the mixture are said to increase the body temperature.\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"masala\" id=\"masala\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Ci\u003EMasala\u003C\/i\u003E is a word very commonly used in Indian cooking and is simply the Hindi word for \"spice.\" So, whenever a combination of spices, herbs and other condiments are ground or blended together, it is called \u003Ci\u003Emasala\u003C\/i\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003EYou can have a \u003Ci\u003Ewet masala\u003C\/i\u003E, which includes water, yogurt or other liquids to the ground spices making it into a more paste like consistency. These are often used to marinate meats, vegetables and fish or are sautéed  in oil before adding the main vegetable or meat. This helps the delicate blend of flavors release their aromas into the recipe.\u003Cbr \/\u003E\u003Cbr \/\u003EThen there are the common powdered blend of spices. These can be bought in any Indian store or well stocked supermarket and depending on the quality, these can have a very good flavor and are comfortable to use.\u003Cbr \/\u003E\u003Cbr \/\u003EThe whole \u003Ci\u003Emasalas\u003C\/i\u003E often includes, as the name suggests, whole spices such as whole cinnamon sticks, bay leaves, cloves, cardamom and black peppercorns. These are fried in hot oil before other wet ingredients such as onions, garlic or ginger are added.\u003Cbr \/\u003E\u003Cbr \/\u003EThe classic Indian curry often combines the following spices - coriander, turmeric, cumin, ginger, garlic as well as other spices.\u003Cbr \/\u003E\u003Cbr \/\u003EMy mum, \u003Ci\u003Enani\u003C\/i\u003E (grandmum) and my \u003Ci\u003Emasis\u003C\/i\u003E (aunts) and probably many Indian housewives around the world store their spices in what is called a \u003Ci\u003Emasala dabba\u003C\/i\u003E - an Indian spice box. This spice box is round and made of stainless steel with seven individual stainless steel bowls. It comes with a small measuring teaspoon and must have a tight fitting lid in between the compartment for the bowls and the main lid. This ensures that the spices do not get all mixed up.\u003Cbr \/\u003E\u003Cbr \/\u003EEach bowl is filled with the seven most favorite and most commonly used spices in the household. I admit I do not have such a wonderful spice box, but have it on my wish list for the next time I am in Dubai or India.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the first \u003Cspan style=\"color: rgb(255, 102, 0);\"\u003EBollywood Cooking\u003C\/span\u003E session I thought I would introduce you to some of the different spices used in Indian cooking. It is not necessary to stock up on each spice mentioned here but having the basic spices in your kitchen will help to make certain Indian dishes in a breeze.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiC5baW8rF7V2B_3j4QVOnGWlzr-W6rLw2C7cAs1hXhnw2b85jHB6GB9GuEQ7k53Im9AGyuwpIqPISFymOzBLPgOTaRdTus5_2g1wttzHUpvGswEkLTJE9qRvolXRp-HwOq4vq6\/s1600-h\/IndianSpices01.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiC5baW8rF7V2B_3j4QVOnGWlzr-W6rLw2C7cAs1hXhnw2b85jHB6GB9GuEQ7k53Im9AGyuwpIqPISFymOzBLPgOTaRdTus5_2g1wttzHUpvGswEkLTJE9qRvolXRp-HwOq4vq6\/s400\/IndianSpices01.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5026670989743849442\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: rgb(255, 102, 0);\"\u003E\u003Cb\u003EThe Basic Spices\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003EThere are a few basic spices in Indian cuisine that go into most dishes. Often a very basic vegetable dish is made by adding cumin or mustard seeds and asafetida in some hot ghee (clarified butter) or oil until they sizzle and pop. Then the vegetables are added and steamed.\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"cumin\" id=\"cumin\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ECumin seeds - whole and powder\u003C\/b\u003E:\u003Cbr \/\u003EThis is mainly used in North Indian food and is used for its strong distinctive taste. When roasted, whole cumin seeds release more of the aroma and gives the dish a sweet flavor. Cumin seed powder lends a sweet and mild flavor to a dish and is one of the main ingredients in the \u003Ci\u003EGaram Masala\u003C\/i\u003E.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Jeera\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"corianderseeds\" id=\"corianderseeds\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ECoriander seeds - whole and powder:\u003C\/b\u003E\u003Cbr \/\u003EMainly used for its fresh, soothing and cooling taste, coriander seeds are very light weight and have a mild flavor. Although they come form the same plant, they should not be mixed up with cilantro. In powder form it is an indispensable spice in the spice box. The aromatic fragrance of the roasted coriander powder enhances the taste of any dish.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Dhaniya\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"turmeric\" id=\"turmeric\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ETurmeric powder:\u003C\/b\u003E\u003Cbr \/\u003EThis is mainly used in Indian dishes for its medicinal properties and for the gorgeous intensive color it gives to the dishes. It is mildly aromatic and has a delicate scent of ginger. Turmeric is a wonder spice and is used throughout Asia to treat cases of stomach and liver ailments. It is also used exteranally to heal sores and in cosmetics. As a matter of fact one of my childhood memories of my mum is her in her weekly turmeric, sandalwood and honey face masks - LOL!\u003Cbr \/\u003E\u003Ci\u003EHindi name - Haldi\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"chili\" id=\"chili\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EChili powder:\u003C\/b\u003E\u003Cbr \/\u003EThe Indian chili powder is made from ground chilies and is often hotter that the chili powder available in the US\/European stores. It has a pungent, hot aroma with a strong bite to it.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Lal Mirch\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"asafetida\" id=\"asafetida\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EAsafetida:\u003C\/b\u003E\u003Cbr \/\u003EThis is often used as a digestive. It has a strong odor and a slight garlicky flavor. Do not taste this raw - it is NOT a pleasant experience. Using it in the recommended recipe however, works wonders. Just a pinch is used for cooking in dishes with lentils and beans.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Hing\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"mustardseeds\" id=\"mustardseeds\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EBlack mustard seeds:\u003C\/b\u003E\u003Cbr \/\u003EIn India the black mustard seeds are preferred over the larger yellow ones found in the western world. It has a strong but pleasing flavor and known for its digestive qualities. Mustard seeds are used in India to flavor vegetables, pulses and pickles.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Mohri\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"garammasala\" id=\"garammasala\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EGaram Masala:\u003C\/b\u003E\u003Cbr \/\u003EThe mixture may include a variety of ingredients from cumin, fennel, coriander, cardamom, cinnamon, cloves, poppy seeds, saffron, pepper, chilies, and black cumin seeds and more. It can be used whole or in powdered form. It is often added at the end of cooking, so that the full aroma is not lost. \u003Ca href=\"http:\/\/www.food-india.com\/ingredients\/i001_i025\/i003.htm\"\u003EHere\u003C\/a\u003E is an interesting recipe, if you want to give making your own Garam Masala a go.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggdiyNzqYdCo22jFBmPh7GPNaBSllQptGmE9qh8U8Rv8ZwE8-KAdq05nAOz_mCvKE0mWa6GRj4FT-VeOvVDkslf7Bf4whrzvztcpfCY4xIEL4-btu5-gkYaxA5hSlxYJhHXSfb\/s1600-h\/IndianSpices02.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggdiyNzqYdCo22jFBmPh7GPNaBSllQptGmE9qh8U8Rv8ZwE8-KAdq05nAOz_mCvKE0mWa6GRj4FT-VeOvVDkslf7Bf4whrzvztcpfCY4xIEL4-btu5-gkYaxA5hSlxYJhHXSfb\/s400\/IndianSpices02.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5026670994038816754\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: rgb(255, 102, 0);\"\u003E\u003Cb\u003EComplementary Spices\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003EIn our vegetable dish from above, a complementary spice, like fennel or nigella seeds may be added. The dish may be flavored with ginger and sprinkled with turmeric and coriander powder.\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"fennelseeds\" id=\"fennelseeds\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EFennel Seeds:\u003C\/b\u003E\u003Cbr \/\u003EAlthough this is a basic Indian spice, it is not essential. It is mainly used in North Indian cuisine and posses digestive qualities. If you often visit Indian restaurants you will find these coated with colored sugar and offered after meals as a mouth freshener. Fennel seeds are also often used to spice up teas and drinks.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Saunf\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"fenugreekseeds\" id=\"fenugreekseeds\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EFenugreek seeds:\u003C\/b\u003E\u003Cbr \/\u003EThis spice, which is actually a lentil, is used throughout India for the distinctive flavor it gives the dish and for its wonderful healthful properties. As a matter of fact, after turmeric, fenugreek seeds is the most medically useful item in an Indian kitchen.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Methi\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"nigella\" id=\"nigella\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ENigella Seeds:\u003C\/b\u003E\u003Cbr \/\u003EAlso known as onion seeds, these are often used in North India to enhance vegetable dishes. Toasting the seeds briefly brings out the flavor. Oh ... and no they are not really seeds from onions.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Kalonji\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"caromseeds\" id=\"caromseeds\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ECarom seeds:\u003C\/b\u003E\u003Cbr \/\u003EThese have a strong peppery-thyme flavor. This poppy seed like plant comes from the lovage plant.  It is very popular in North Indian cooking. It is used in preparing many Indian vegetables and pulses.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Ajwain\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: rgb(255, 102, 0);\"\u003E\u003Cb\u003EAromatic Secondary Spices\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003EGoing back to our vegetable dish, you can choose to additionally add any of these secondary spices to jazz it up. Before adding the vegetables, add chopped onions, tomatoes and herbs to the spices above. Now you can add any of the secondary spices. Then add the vegetables and steam with a bit of water.\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"greencardamom\" id=\"greencardamom\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EGreen Cardamom - whole and powder\u003C\/b\u003E\u003Cbr \/\u003EThis is used throughout India to flavor curries, vegetables, rice, dessert and the ever famous \u003Cspan style=\"font-style: italic;\"\u003Emasala chai\u003C\/span\u003E.\u003Cbr \/\u003EThe pod itself is neutral in flavor, it is the brown sticky seed inside the pod that gives that wonderful flavor. The pods should be kept whole, as ground cardamom quickly loses flavor. It is recommended to grind small quantities at home using a coffee mill. When a recipe calls for whole cardamom, the pods should be cracked open slightly to release the full flavor of the spice. This is such a versatile spice and is often used to flavor many desserts and cakes as well as savory dishes.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Choti Elaichi\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"blackcardamom\" id=\"blackcardamom\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EBlack Cardamom:\u003C\/b\u003E\u003Cbr \/\u003EThis is larger in size and darker in color. It is often used to flavor meat, poultry and rice dishes. The spice is coarser in flavor than the green variety. The inner seeds are often one of the spices used in Garam Masala\u003Cbr \/\u003E\u003Ci\u003EHindi name - Kala Elaichi\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"cinnamon\" id=\"cinnamon\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ECinnamon Sticks:\u003C\/b\u003E\u003Cbr \/\u003EIt is the bark of the cassia tree that is mostly used in India. The real cinnamon stick, as we know it, found in most supermarkets have a more delicate flavor than the Cassia bark. Cinnamon sticks lend the dish a sweet and mellow flavor. In India it is often used in many curries and \u003Cspan style=\"font-style: italic;\"\u003Epuloas\u003C\/span\u003E to give the dish a rich flavor.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Dalchini\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"cloves\" id=\"cloves\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ECloves - whole and powder:\u003C\/b\u003E\u003Cbr \/\u003ECloves are strong, pungent, and sweet. They are used in many meat dishes, marinades, pickles and in many \u003Cspan style=\"font-style: italic;\"\u003Egaram masalas\u003C\/span\u003E. Cloves are used whole or in powder form. In India clove oil is also used due to its medicinal value. Many Indians chew on cloves to relieve toothaches and it is used also as a mouth freshener after a meal.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Laung\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"nutmeg\" id=\"nutmeg\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ENutmeg\u003C\/b\u003E\u003Cbr \/\u003EThis is usually used in powdered form, grated freshly using a whole nutmeg. Often it is used to flavor Indian sweets, but may be used in some savory dishes.\u003Cbr \/\u003E\u003Cbr \/\u003EFinally there a few other spices and flavorings used in the Indian kitchen. These all help to add a special tastes and seasonings to the dish. Most households probably already have them stocked in their pantries.\u003Cbr \/\u003E\u003Cbr \/\u003EGarlic\u003Cbr \/\u003EGinger\u003Cbr \/\u003EBay Leaves\u003Cbr \/\u003EBlack Peppercorns\u003Cbr \/\u003ESaffron\u003Cbr \/\u003EFresh mint leaves\u003Cbr \/\u003ECurry leaves\u003Cbr \/\u003ECoconut - fresh, dried and milk\u003Cbr \/\u003E\u003Cbr \/\u003EIn most Western countries, our complex formulas of dried and fresh spices are often substituted by simple dry powder mixtures like the yellow curry powder. It is a myth to believe that this invention is used in any Indian household. As a matter of fact this powder mixture was invented by the British who, when they left India after the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/British_Raj\"\u003EBritish Raj\u003C\/a\u003E, craved the wonderful flavorings of the dishes they had enjoyed. Loosely interpreted the name is probably derived from \u003Cspan style=\"font-style: italic;\"\u003Ecurry\u003C\/span\u003E as in gravy.\u003Cbr \/\u003E\u003Cbr \/\u003EIndian food is almost always prepared with fresh ingredients accompanied with the delicate combination of many fresh and dried spices. The exact recipes often vary from one household to another.\u003Cbr \/\u003E\u003Cbr \/\u003EI really do hope I was able to bring you a little closer to the multitude of spices used in traditional Indian cooking. For me, it was always so very tedious to figure out what spice and spice mixture is used when and where. However, as I started to enjoy cooking Indian food more at home I put together this list to help me understand the larger value behind each spice. The flavorings, aromas and the medicinal benefits it lends the dish.\u003Cbr \/\u003E\u003Cbr \/\u003EIt was my mother who explained the usage of each spice category - from basic to complementary to secondary - by using the exact same example of the vegetable dish I have provided here for you too. This one simple example changed all my misconceptions about Indian cooking being too complicated.\u003Cbr \/\u003E\u003Cbr \/\u003EI hope I was able to do the same for you.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EEvents on WFLH:\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBlogger Postcards Around The World - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/blogger-postcards-around-world-2-happy.html\"\u003EHappy Valentine's\u003C\/a\u003E\u003Cbr \/\u003ERegistration deadline: \u003Cspan style=\"color: rgb(204, 0, 0);\"\u003EJanuary 24, 2007\u003C\/span\u003E\u003Cbr \/\u003ECheck out who's on the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bpw-valentines-list.html\"\u003EValentine's List\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/288287\/347652090_93596109a5_t.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/200\/315645\/347652090_93596109a5_t.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EMonthly Mingle - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/monthly-mingle-7-sweet-lov_116834340674995043.html\"\u003ESweet Love\u003C\/a\u003E\u003Cbr \/\u003EDeadline: \u003Cspan style=\"color: rgb(204, 0, 0);\"\u003EFebruary 8, 2007\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/spice\" class=\"performancingtags\"\u003Espice\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/indian\" class=\"performancingtags\"\u003Eindian\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/cumin\" class=\"performancingtags\"\u003Ecumin\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/coriander\" class=\"performancingtags\"\u003Ecoriander\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/turmeric\" class=\"performancingtags\"\u003Eturmeric\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/chili\" class=\"performancingtags\"\u003Echili\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/asafetida\" class=\"performancingtags\"\u003Easafetida\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/mustard\" class=\"performancingtags\"\u003Emustard\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/garam%20masalal\" class=\"performancingtags\"\u003Egaram masala\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/nigella\" class=\"performancingtags\"\u003Enigella\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/carom\" class=\"performancingtags\"\u003Ecarom\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/cardamom\" class=\"performancingtags\"\u003Ecardamom\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/cinnamon\" class=\"performancingtags\"\u003Ecinnamon\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/cloves\" class=\"performancingtags\"\u003Ecloves\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/nutmeg\" class=\"performancingtags\"\u003Enutmeg\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/116938612628970068\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#comment-form","title":"41 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/116938612628970068"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/116938612628970068"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html","title":"Bollywood Cooking: India - The Home of Spices"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeokwjxFZrLrxWCU092EHVDR0lsnUZiueEFbWpFeUoGqHpxBUJaC7fUS49di9tYBHsaRYbqF6WCIPVZc88cagDZyfhKjHfzYZy51_0q9AUTyhM_fOtVS_IMT4-zcBMybSxsDIh\/s72-c\/IndianSpices_combined.jpg","height":"72","width":"72"},"thr$total":{"$t":"41"}}]}});