tag:blogger.com,1999:blog-78295228036533201142024-03-12T19:30:11.996-07:00Let's Pakao!Food and madness galore.Anonymoushttp://www.blogger.com/profile/08601400230375846274noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7829522803653320114.post-87225035904247027262013-02-04T03:27:00.000-08:002013-09-03T23:23:38.056-07:00The Invention Test with Prawn Bharta <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt; line-height: 115%;"><span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt;">I love Masterchef. In all forms, age groups, formats and versions. In fact the Indian format comes across as very endearing (albeit a little melodramatic at times!). Maybe because I am Indian and I love melodrama myself. Or maybe I have exaggerated emotion overflow (I really don't know whether the term exists but you get the point). Well anyway, coming back. One thing that I really like there is the Invention Test. This is where a box of ingredients (sometimes with odd combinations) is given to each of the contestants, which they then transform into something truly magical. This one really pushes you to the edge and brings out the true innovator in you. </span></span><br />
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<span style="color: #444444;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; line-height: 115%;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">I have had quite a few inventions up my sleeve, some of which have often questioned my ability to cook. Or the lack of it. <span style="color: #444444; font-family: 'Arial','sans-serif'; font-size: 10pt; line-height: 115%;">This delightful, super spicy <strong><span style="font-family: 'Arial','sans-serif';">Prawn Bharta</span></strong> is incidentally one of the better ones. </span></span></span></span></div>
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<strong><span style="color: #444444; font-family: Calibri;">Prawn Bharta (Ground prawns cooked in a spicy red chilli paste)</span></strong></div>
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<span style="color: #595959; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-themecolor: text1; mso-themetint: 166;"><span style="color: #404040; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-themecolor: text1; mso-themetint: 191;"><strong><span style="font-family: 'Arial','sans-serif'; font-size: 10pt;">Ingredients</span></strong><span style="color: #404040; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-themecolor: text1; mso-themetint: 191;"><o:p></o:p></span><br /><u1:p></u1:p>100 gms medium sized prawns<o:p></o:p></span><br /><span style="color: #404040; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-themecolor: text1; mso-themetint: 191;">1 onion (1/2 onion finely chopped + 1/2 onion ground to a paste along with 3-4 garlic cloves.)<o:p></o:p></span><br /><span style="color: #404040; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-themecolor: text1; mso-themetint: 191;">1 heaped tsp of red chilli paste/ sambal (reduce if you want it less spicy)<o:p></o:p></span><br /><span style="color: #404040; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-themecolor: text1; mso-themetint: 191;">1/2 red chilli powder<o:p></o:p></span><br /><span style="color: #404040; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-themecolor: text1; mso-themetint: 191;">1/2 tsp tomato ketchup (optional)<o:p></o:p></span><br /><span style="color: #404040; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-themecolor: text1; mso-themetint: 191;">1/2 turmeric<o:p></o:p></span><br /><span style="color: #404040; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-themecolor: text1; mso-themetint: 191;">1/2 tsp Chopped coriander<o:p></o:p></span><br /><span style="color: #404040; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-themecolor: text1; mso-themetint: 191;">Salt<o:p></o:p></span><br /><span style="color: #404040; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-themecolor: text1; mso-themetint: 191;">Oil<o:p></o:p></span><br /><br /><span style="color: #404040; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-themecolor: text1; mso-themetint: 191;"></span></span><br />
<span style="color: #404040; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-themecolor: text1; mso-themetint: 191;"><span style="color: #444444;"><strong><span style="font-family: 'Arial','sans-serif';">Here's How:</span><o:p></o:p></strong></span></span><br />
<u1:p></u1:p><span style="color: #404040; font-family: 'Arial','sans-serif'; font-size: 10pt; mso-themecolor: text1; mso-themetint: 191;">Grind the prawns to a paste. Heat oil in a pan. Add the onion + garlic paste and saute.Then add the chopped onion and sauté till a little browned. Add red chilli paste/sambal, salt, turmeric, red chilli powder, ketchup(optional) and fry the masala. Then add the ground prawns. Stir till the prawns begin to get a little opaque. Finish with coriander. Serve with piping hot rice. <o:p></o:p></span><br />
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Anonymoushttp://www.blogger.com/profile/08601400230375846274noreply@blogger.com1tag:blogger.com,1999:blog-7829522803653320114.post-64344482420573679742012-06-13T00:41:00.000-07:002013-03-19T02:03:01.589-07:00Back in business with Murgh Labaabdaar<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Arial", "sans-serif"; font-size: 10pt; line-height: 115%;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Okay, confession time. If I had to give an award for the Laziest Person on the Planet, I without much consideration would give it to none but myself. That is what explains my long absence from <b style="mso-bidi-font-weight: normal;">Let’s Pakao</b>! While I could write some ten blogs on the number of excuses for neglecting this one, I think I’ll just stick to the plain old truth. I have been simply lazy. </span><span style="font-family: "Arial", "sans-serif";"></span><br /><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;"></span></span><br />
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt; line-height: 115%;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">I also have been moving houses (Okay, that would be one of THE excuses). Now if you ask me, there’s nothing more exhilarating than moving to a new place, getting familiar with it, doing it up the way you want. Of course at the cost of packing and unpacking never ending number of boxes, which seem to magically multiply by the dozen, every time I think I am done with sorting them out! I was practically beginning to see boxes and cartons flying <span style="mso-spacerun: yes;"> </span>in my sleep, while I was sitting at a corner howling my lungs out. It was truly a trying time for me and the husband. If you have had similar experiences, you’ll know what I mean</span><br /><br /><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Now that I am done with all the boxes and my rant, I’ll come back to the blog. I saw this deliciously creamy chicken recipe on TV the other day and decided to reprise it in my kitchen. Now technically, <b style="mso-bidi-font-weight: normal;">Murg Labaabdaar</b> translates as <b style="mso-bidi-font-weight: normal;">Chicken That Makes You Want to Lick Your Lips</b>, but I guess that’s too long a name to remember or even refer to for that matter. You just can’t go around saying, “I cooked Chicken That Makes You Want to Lick Your Lips yesterday..”. That would be downright absurd. What you can do is make some at home to enjoy with family and friends. </span></span><br />
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</span><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Murgh Labaabdaar (Chicken cooked in a rich gravy with a hint of cream and cheese)</span></b>
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<span style="font-family: Calibri;"><b><span style="color: #444444; mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman';">Ingredients</span></b><span style="color: #6d6d6d; mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman';"></span></span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">250 gms boneless chicken (cut into thin strips)</span><span style="color: #6d6d6d; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';"></span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">3 medium sized tomatoes chopped</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">2 finely chopped onions</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">½ cup tomato ketchup</span><span style="color: #6d6d6d; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';"></span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">½ cup tomato puree</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">½ cup cream</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">1 tablespoon grated cheese </span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">1 tbsp red chilli powder</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">2 tbsp coriander powder</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">1 tsp elaichi powder (ground cardamom)</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">1 tsp kasoori methi</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">Marinate the chicken with some cornflour, ground pepper, salt and an egg.</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">Heat oil in a pan. Add the chopped onions and sauté till they get a little browned. Add all the masala, chopped tomatoes, tomato puree, ketchup and sauté well. <span style="mso-spacerun: yes;"> </span>Meanwhile lightly cook the marinated chicken pieces (do not deep fry them) in a separate pan and add them in your gravy. Then add the cream and grated cheese (you can also use your regular cheese spread) to the gravy and stir well for the chicken to get cooked in the masala. Add <span style="mso-spacerun: yes;"> </span>honey, cardamom powder and kasoori methi to finish. If you want your <strong>Murg</strong> <strong>Labaabdaar </strong>to look pretty on your dining table, you can garnish it with grated cheese and some swirls of cream. Serve hot with rotis or parathas. You can also serve it with some peas pulao if you are making it for a fancy dinner.</span></div>
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<span style="color: black; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';"><span style="color: #444444;">Note: I haven’t used any ginger-garlic in this. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></span></div>
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Anonymoushttp://www.blogger.com/profile/08601400230375846274noreply@blogger.com4tag:blogger.com,1999:blog-7829522803653320114.post-7602989529802761422011-07-15T05:30:00.005-07:002013-02-06T01:05:13.335-08:00Getting streetwise with Mee Goreng<div dir="ltr" style="text-align: left;" trbidi="on">
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<span closure_uid_2grj1s="113" closure_uid_o4vjp7="110" closure_uid_q4fb07="101" closure_uid_qa7kt9="110" closure_uid_yxawve="111" style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; line-height: 115%;">Noodles were the first thing I'd ever learnt to make. Needless to say, it was a disaster and had to be scraped off the pan because I had overboiled everything in sight. The second time I tried, it wasn't so bad if you don't count the fact that I had emptied nearly half a bottle of vinegar into it. It took me quite a number of trial and error methods to earn it an 'edible' status. Of course, there is one little thing I still wish to learn, for which I could give my left arm and right leg for.</span></div>
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<span style="color: #444444;"><span closure_uid_2grj1s="112" style="font-family: "Arial", "sans-serif"; font-size: 10pt; line-height: 115%;">Now if you ask me, there’s nothing in the world more exciting than watching noodles tossing on a wok. Better still, if it’s happening in a food cart on the road. <span style="mso-spacerun: yes;"> </span>Call it the man’s expert wielding of the wok or the soya tinged noodles flying in the air and neatly falling in a pile below, it never ceases to amaze me how he possibly does it. What if the noodles flew out of control to land on an unsuspecting customer’s head? <span style="mso-spacerun: yes;"> </span>Or even worse, his own. <span closure_uid_2grj1s="129" style="mso-spacerun: yes;"> </span>My cook Hori does a neat noodle toss in my very humble non stick pan, something he claims to have learnt from a Chinese restaurant in Mumbai. Of course he does grumble about not getting a wok big enough to ‘make the noodles dance’. <em closure_uid_2grj1s="136">(That reminds me to blackmail the husband into buying me one of those babies)</em></span> </span></div>
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<span closure_uid_2grj1s="114" style="font-family: "Arial", "sans-serif"; font-size: 10pt; line-height: 115%;"></span><span style="color: #444444;"> </span></div>
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<span closure_uid_2grj1s="114" style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; line-height: 115%;">Last evening it was pouring like mad and I had this sudden craving for some spicy noodles.<span closure_uid_2grj1s="123" style="mso-spacerun: yes;"> </span>While I had some daal, fish curry and a dead looking soya bean curry lying in the fridge, I decided to give it a miss and dig out a Malaysian stir fried noodle recipe that was lying unattended for long. </span></div>
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<span style="color: #444444;"><span closure_uid_2grj1s="137" style="font-family: "Arial", "sans-serif"; font-size: 10pt; line-height: 115%;">Now,<strong> Mee Goreng</strong></span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; line-height: 115%;"> is a very popular spicy noodle dish sold along the streets of Singapore and Malaysia by street-hawkers to high end restaurants. <span style="mso-spacerun: yes;"> </span></span><span closure_uid_2grj1s="140" closure_uid_wiz0gw="102" style="font-family: "Arial", "sans-serif"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: 'Times New Roman';">You can add as many vegetables and meat of your choice. The original recipe included squid, barbecued pork and chinese sausages. You can also add mushroom, baby corn and bean sprouts for veggies. I skipped those since I didn’t have any. The <b style="mso-bidi-font-weight: normal;">red chilli paste</b> gives this dish a unique flavor and the much needed zest. You need to cook it on a high flame to retain all the wonderful flavors. </span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Mee Goreng (Malaysian Stir Fried Noodles)</span></b></div>
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<strong><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: x-small; mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman';">Ingredients</span><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman';"></span></strong></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">1 packet egg noodles (serves 2)</span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';"></span></div>
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<span closure_uid_miyoij="112" style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">100 gms boneless chicken cut into thin strips</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">100 gms shrimps</span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';"></span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">2 eggs </span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">1 carrot cut into thin strips</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">1 capsicum/belle pepper cut into thin long strips</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">½ cup finely shredded cabbage</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">1 medium onion cut into thin slices</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">1 tbsp dark soya sauce</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">1 tbsp oyster sauce</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">1 tsp green chilli sauce</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">2 tablespoon crushed peanuts</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">1 sprig spring onions</span></div>
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<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">1 tsp pepper</span></div>
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<span closure_uid_miyoij="115" style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">1 and ½ teaspoon red chilli paste</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">A slice of lemon</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif; mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman';"><strong>To make the red chilli paste:</strong></span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';"><span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">Soak 5 dry red chillies in hot water for some time. Then grind the red chillies, 2-3 cloves garlic and shallots to a fine paste. Heat oil in a pan and sauté paste till the oil separates. Keep aside.</span></span><br />
<span style="color: #444444;"><br /></span><span style="color: #444444;"><br /></span><b style="mso-bidi-font-weight: normal;"><span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">Mix in a bowl:</span></b><br />
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';"><span style="color: #444444;">1 tbsp soya sauce, 1 tbsp oyster sauce, ½ tbsp chilli sauce and a pinch of sugar and keep aside.<span style="mso-spacerun: yes;"> </span></span></span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';"><br /><span style="color: #444444;"></span></span><b style="mso-bidi-font-weight: normal;"><span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">Here's how:</span></b><br />
<span style="color: #444444; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">Boil the noodles with ¼ tsp salt. Once they are cooked <i style="mso-bidi-font-style: normal;">al dente</i>, drain them in a colander. Run the colander through cold water and drain well. Once cooled, spread them on a plate and toss them well with a little oil. This way your noodles won’t stick to each other. Heat oil in a wok or any non stick pan. Add the finely sliced onions and sauté on high. Add the carrots, let it cook for some time before you add the capsicum. Then add the shredded cabbage and toss well on a high flame. Next, add the prawns and chicken and fry well till they lose color and are a little browned on the edges. Add the red chilli paste to this, and toss. <span style="mso-spacerun: yes;"> </span>Add the sauces and mix well. Add the boiled noodles, salt (you need to be careful with this, since you’re adding soya sauce) and pepper and toss well on a high flame. Add the spring onions, the crushed peanuts and mix. Squirt some lemon juice on top and serve hot off the pan!</span></div>
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<span style="color: #444444;"><span closure_uid_jeynew="180" style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">Make an omlette and cut into long thin strips. Put them atop your noodles and serve. Sinc</span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';">e</span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: 'Times New Roman';"> I was running out of patience, I scrambled the eggs and did the needful. Enjoy! </span><span style="font-family: Wingdings; font-size: 10pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Arial; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></span></div>
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Anonymoushttp://www.blogger.com/profile/08601400230375846274noreply@blogger.com4tag:blogger.com,1999:blog-7829522803653320114.post-54098169315117639492011-06-23T10:48:00.004-07:002013-02-06T01:04:11.286-08:00Abracadabra! Kanchkolar Kofta<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial; font-size: 10pt; line-height: 115%;"><span style="color: #444444;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">I love magic. In every form. There’s something about it which gives me joy, wonderment and hope. As a child, I found nothing more entertaining than watching rabbits crawling out of empty hats, things appearing from nowhere, money falling <span style="mso-spacerun: yes;"> </span>out of people’s ears, noses and whatsoever. </span><br /><br /><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">As I grew up, I found tales of flying carpets, magic faraway trees, obliging genies and angelic fairy godmothers more pleasing than man landing on the moon and mountains. They transported me away from my world of exams, homework, evil Math teachers, more evil Math problems and many such woeful entities. With time, films and books did their bit, adding more fuel to the fire – and I was possessed. From Gupi Gyne to Gargantua, I grew wide eyed about everything which did things out of the ordinary. </span></span></span><br />
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<span style="font-family: Arial; font-size: 10pt; line-height: 115%;"></span><span style="font-family: Arial; font-size: 10pt; line-height: 14px;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;"><span style="color: #444444;">Like this neat bunch of raw bananas for example, which the next-door aunty lovingly gave me just a few days back.</span></span></span></div>
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<span style="color: #444444; font-family: Arial; font-size: x-small;"></span><span style="color: #444444;"><span style="font-family: Arial; font-size: 10pt; line-height: 115%;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;"><br /></span></span></span><span style="color: #444444;"><span style="font-family: Arial; font-size: 10pt; line-height: 115%;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Now bananas I like but for the life of me couldn’t imagine how people possibly liked to eat them raw! Now no offense to those who like it, it's just that I have too many tragic childhood memories to let go off. As a kid I hated them, but somehow they always found a place in my mother’s kitchen under some pretext. Worse if someone had a tummy upset, this unpalatable vegetable would feature in almost everything that was on the menu for that day. I myself nursed horrific memories of it literally being shoved down my throat whenever I complained of a tummy upset. To cut a long story short, I never found them delectable enough to feature on my Most Wanted food list.</span><br /><br /><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Now these bananas were plucked from her tree (“<em><span style="font-family: "Arial", "sans-serif";">You can make yummy thoran with these, you know?”)</span></em> and were lying in my refrigerator for long. They would have eventually found their way to the dustbin, had they not known magic. They turned into these beautiful <i style="mso-bidi-font-style: normal;">koftas</i> (dumplings) yesterday morning which did not look, feel or taste like anything that reminded me of my tragic childhood. Sometimes we all could do with a bit of magic in our lives, don’t you think? </span></span><span style="font-family: Arial; font-size: 10pt; line-height: 115%;"> <span style="mso-spacerun: yes;"> </span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLji9UJo7-SgmObG22OydTSQbz7n1vZ0woM1ASDeJYuC-hX-mH_QMb7gpMKM5OYCEHtjm_xKtVFHdv9bSLNT_Gj2EafPQl3Ury6IcNBpmKYF98_1GkJklN2-WQwT3MKQJ1H-R-88OHyJ8/s1600/kanchkolar+kofta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLji9UJo7-SgmObG22OydTSQbz7n1vZ0woM1ASDeJYuC-hX-mH_QMb7gpMKM5OYCEHtjm_xKtVFHdv9bSLNT_Gj2EafPQl3Ury6IcNBpmKYF98_1GkJklN2-WQwT3MKQJ1H-R-88OHyJ8/s400/kanchkolar+kofta.jpg" t="" title="kofta" true="" width="400" /></a></div>
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<span style="font-family: Calibri;"><span style="color: #444444;"><span style="font-size: 12pt; line-height: 115%;"><strong>Kanchkolar Kofta</strong> (Raw Banana Dumplings in a rich gravy)</span><span style="font-family: Arial; font-size: 12pt; line-height: 115%;"></span></span></span></div>
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<b><span style="color: #444444; font-family: Arial; font-size: 10pt;">Ingredients</span></b><span style="font-family: Arial; font-size: 11.5pt;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">2 raw bananas</span><span style="font-family: Arial; font-size: 11.5pt;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">2 large potatoes cut into quarters</span><span style="font-family: Arial; font-size: 11.5pt;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">½ teaspoon cumin seeds (jeera)</span><span style="font-family: Arial; font-size: 11.5pt;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">2 green chillies finely chopped (you can adjust the heat according to taste)</span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">1 ripe tomato chopped </span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">Lemon juice/ Amchoor</span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">1 pinch of asafetida (hing) </span><span style="font-family: Arial; font-size: 11.5pt;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">Freshly chopped coriander</span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">½ teaspoon red chili powder</span><span style="font-family: Arial; font-size: 11.5pt;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">½ teaspoon turmeric powder</span><span style="font-family: Arial; font-size: 11.5pt;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">½ teaspoon jeera powder</span><span style="font-family: Arial; font-size: 11.5pt;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">¼ teaspoon dhaniya powder</span><span style="font-family: Arial; font-size: 11.5pt;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">¼ teaspoon garam masala</span><span style="font-family: Arial; font-size: 11.5pt;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">Salt to taste</span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">A teaspoon of ghee</span><span style="font-family: Arial; font-size: 11.5pt;"></span></div>
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<span style="color: #444444;"><br /></span><b><span style="color: #444444; font-family: Arial; font-size: 10pt;">Here's How:</span></b><br />
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">Peel the bananas, cut them into three and boil them in salted water till they soften. Once cooled, mash them nicely with a fork. Add salt, chopped green chillies, grated ginger, chopped coriander, a squirt of lemon juice or amchoor. Mix well. Make them into neat balls and fry them in hot oil. Keep aside. Next fry the quartered potatoes with salt and a pinch of turmeric and keep aside. Heat oil in a pan, add a pinch of asafetida (hing) whole cumin seeds and let them crackle. Next add all the powdered masalas (except garam masala), little water and mix well. Add the chopped tomatoes next. Stir well till they become mushy and soft. Add the fried potatoes. Stir well till they are nicely coated with all the masala. Add a cup of hot water into this once the oil starts separating from the masala. Bring it to a boil. Gently release the fried koftas (dumplings) into the gravy. Sprinkle some powdered garam masala and a dollop of ghee or butter on top. Let it simmer for 5 minutes. Add some chopped coriander for garnish. Serve hot with rice or chapatis.</span></div>
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Anonymoushttp://www.blogger.com/profile/08601400230375846274noreply@blogger.com0tag:blogger.com,1999:blog-7829522803653320114.post-48833348242395482312010-12-19T05:54:00.003-08:002013-02-05T01:14:34.662-08:00Dum Aloo in a Jiffy and My Blog<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVY3gkkqdaDBJ6r3mVNrj7sWDAyJvdnkyJfb1WwV0Z2tJ9wBsUBGSfDzdJhMIeiEw5d-Uys1r7jIdKvZssDJVHKZPwwDfzBtNCGN_PFweu-ujqAXAcHpq1upJqE0P873j0Qq7fP1VsPY/s1600/IMG_3849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" m="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVY3gkkqdaDBJ6r3mVNrj7sWDAyJvdnkyJfb1WwV0Z2tJ9wBsUBGSfDzdJhMIeiEw5d-Uys1r7jIdKvZssDJVHKZPwwDfzBtNCGN_PFweu-ujqAXAcHpq1upJqE0P873j0Qq7fP1VsPY/s400/IMG_3849.jpg" true="" width="400" /></a></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">I was a very fussy child.</span><br />
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<span style="color: #444444;"><i><span style="font-family: Arial; font-size: 10pt;">Maa</span></i><span style="font-family: Arial; font-size: 10pt;"> can vouch for all the days of turmoil she went through where I was the resident terror throwing all kinds of food tantrums. Veggies were a strict no-no, save for potatoes. Fish was only restricted to <i>Chingri (Prawns) </i>and<i> </i>the occasional <i>Ilish (</i>Hilsa). My protein intake was never a problem though, 'coz I was a die hard carnivore since I can remember (Eggs strictly limited to omlettes). <i>Maa</i> therefore had a very tough time making me eat.</span></span></div>
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<span closure_uid_8apl35="102" style="color: #444444; font-family: Arial; font-size: 10pt;">To make matters worse, people who invited us to their homes always went '<i>tomar meye toh kicchhui khaye na'</i> (translated: your daughter doesn't eat anything). Dad would describe this as 'playing carrom’, flicking the occasional <i>Kumro </i>(Pumpkin), <i>Jhhingey</i> (Ridge Gourd), <i>Lau </i>(Bottle Gourd) and the likes out of my plate. At times, I also resorted to stuff my pockets with things I didn’t find palatable. <i>Maa </i>of course didn’t find this very amusing. Bottom line was - I wasn’t the typical kid every parent would die to have.</span><span style="font-family: Arial;"></span></div>
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<span style="font-family: Arial; font-size: 10pt;"><br /><span style="color: #444444;">With passing time and peer influence (rather pressure), I began to explore my taste buds and discover food in all its glory. Fish and vegetables no longer made me squirm, though I maintained some very strict reservations and distance against few things (another day, another post)</span></span><span style="color: #444444; font-family: Arial; font-size: 10pt;">.</span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">I gradually noticed people no longer giving me that strange look of disgust when they invited me to their homes. They now went, “<i>O baba tomar meye toh onek khawa shikhey gecchey!!.</i>” (Oh my goodness! Your daughter has finally learnt to eat). This feat was regarded something as close to having climbed <place w:st="on">Mount Everest</place>. Yes, we Bongs are pretty touchy about our food in general.</span><span style="font-family: Arial;"></span></div>
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<span style="font-family: Arial; font-size: 10pt;"><br /><span style="color: #444444;">It’s amazing how realization always fails the punctuality test. It was at this phase of my life, where I was a good 1987 kms away from home, I realized what all I had missed. I started taking food much more seriously. So much that it gradually led something close to a passionate love affair, which l can shamelessly admit to. I saw myself spending more time fantasizing about food than Johnny Depp. Yes, that serious.</span></span><span style="font-family: Arial;"></span></div>
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<span style="color: #444444;"><span style="font-family: Arial; font-size: 10pt;">I began exploring food not only on my plate but also in my kitchen</span><span class="apple-style-span"><span style="font-family: Arial; font-size: 10pt;">. Results were varied – from good, bad to ugly. But I discovered my true love for cooking. It became my own little space where I could celebrate the highs and get over the lows, amost like an instant catharsis! </span></span><span class="apple-style-span"><span style="font-family: Arial; font-size: 10pt;">With this blog, I intend to do all of that and much more. </span></span><span class="apple-style-span"><span style="font-family: Arial; font-size: 10pt;">So, <b>Lets</b> <b>Pakao!</b></span></span></span></div>
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<span class="apple-style-span"><span style="color: #444444; font-family: Arial; font-size: 10pt;">This is probably one of the easiest, simplest and fastest way of making Dum Aloo or Aloor Dom (Potatoes cooked/baked in a spicy masala). It is a tad spicy but you can adjust the heat according to taste.</span></span><br />
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<span style="font-family: Arial;"><span style="color: #444444;"><strong>Dum Aloo in a Jiffy </strong>(Potatoes cooked/baked in a spicy masala)</span></span><span style="font-family: Arial;"><br /></span></div>
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<span style="color: #444444; font-family: Arial; font-size: x-small;"><b>Ingredients</b></span><span style="font-family: Arial;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">½ Kg baby potatoes (Boiled and peeled)</span><span style="font-family: Arial;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">2 tomatoes cut into slices</span><span style="font-family: Arial;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">½ teaspoon cumin seeds (jeera)</span><span style="font-family: Arial;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">2 slit green chillies</span><span style="font-family: Arial;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">Freshly chopped coriander</span><span style="font-family: Arial;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">Salt to taste</span><span style="font-family: Arial;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">2 Tbs oil</span><br />
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">You can also throw in some green peas if you wish.</span><br />
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<span style="color: #444444;"><b><span style="font-family: Arial; font-size: 10pt;">My Magic Masala<span class="apple-converted-space"> </span></span></b><span style="font-family: Arial; font-size: 10pt;">(Make a mix out of the following)</span><span style="font-family: Arial;"></span></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">1 teaspoon red chili powder</span><span style="font-family: Arial;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">1 teaspoon turmeric powder</span><span style="font-family: Arial;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">½ teaspoon jeera powder</span><span style="font-family: Arial;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">½ teaspoon dhaniya powder</span><span style="font-family: Arial;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">½ teaspoon ground black pepper</span><span style="font-family: Arial;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">¼ teaspoon chat masala</span><span style="font-family: Arial;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">¼ teaspoon garam masala</span><span style="font-family: Arial;"></span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">Tip: You can make this masala and store it in an air tight container. Adds extra zest to your curries and chaats.</span></div>
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<b><span style="color: #444444; font-family: Arial; font-size: 10pt;">Here's How:</span></b></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;">Heat oil in a pan. When the oil heats up, add whole cumin seeds (jeera) and let them splutter for some seconds. Now add the boiled baby potatoes and fry them till they get a little browned on all sides. Now add the Magic Masala and some salt into the pan. Stir the potatoes well till they get nicely coated with the masala. Now add in the sliced tomatoes and stir well to give everything a good mix. The tomatoes will gradually start letting out their juices adding a little bit of tanginess to the potatoes. Sprinkle in some water to avoid the masala from burning. This shouldn’t be too dry or too runny. Cover the pan for 2 to 3 minutes on a low flame. Add slit green chillies and some freshly chopped coriander leaves to finish.</span></div>
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<span style="color: #444444;"><span style="font-family: sans-serif; font-size: 10pt;"> </span><b><span style="font-family: Arial; font-size: 10pt;">To Serve : </span></b> </span></div>
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<span style="color: #444444; font-family: Arial; font-size: 10pt;"> Serve this with luchi, puris or parathas. Or even as a vegetarian starter like I did.</span><br />
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