tag:blogger.com,1999:blog-51515715929012973352024-03-15T18:09:57.600-07:00DevnaaIndian Inspired ConfectioneryAnonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.comBlogger146125tag:blogger.com,1999:blog-5151571592901297335.post-59878166573960332762015-10-30T03:58:00.003-07:002015-10-30T03:58:33.361-07:00Pizza Samosa RecipeWith Diwali around the corner and Christmas fast approaching the festive spirit is truly in the air. Nights have become longer and darker and the days are progressively getting colder and colder. As I wrap up in more and more winter layers the need to eat sensibly seems to be escaping me - it's easy to swap cold summer smoothies and salads for warming soups and spicy stir frys but there is something about winter that just calls for something more celebratory and definitely more indulgent. In order to regulate my need for over the top winter warming comfort food I have come up with a plan to try and remain sensible for as much of the week as possible, and then end with the most indulgent, festive, fun, warming treat I can come up with - enter the pizza samosa. I'm sure there will be other deviant foods in the pipeline but this week, when I'm truly feeling the onset of winter for the first time this year, it has to be this combination of two of my favourite 'cheat' foods.<br />
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<tr><td class="tr-caption" style="text-align: center;">Freshly fried samosas bursting with delicious pizza filling.</td></tr>
</tbody></table>
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I love my Mum's homemade crispy, delicate samosa pastry but these pizza samosas call for something with a bit more bite to make you feel like you're sinking your teeth into a deep dish pizza filled with saucy marinara and mozzarella. As a result the pastry I have put together is quite firm and requires a good amount of elbow grease to roll perfectly. Personally, I find the best way to do it is to portion the dough (16 pieces works for me but you can make your samosas bigger or smaller if you wish), roll into fairly smooth balls, flatten slightly with a rolling pin and then pass each ball of dough through a pasta roller up until it reaches grade 3. If you don't have a pasta roller or if you just prefer the good old fashioned rolling pin that's absolutely fine - it will only make these indulgent samosas even more worth it!<br />
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<tr><td class="tr-caption" style="text-align: center;">Reduce the sauce until thick but not completely dry.</td></tr>
</tbody></table>
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The filling outlined here is definitely Indian inspired - it's what works for my family and I but you can change it up to pretty much anything you like, just use the quantities as a guideline and be as creative as you like. <br />
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<b>Ingredients:</b><br />
<b>For the dough:</b><br />
300 g chapatti flour (use plain flour if you don't have chapatti flour)<br />
1/2 tsp salt<br />
40 g cold ghee/butter<br />
10 tbsp cold water<br />
1/2 tsp sunflower oil <br />
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<b>For the filling:</b><br />
2 medium red onions<br />
1 tbsp sunflower oil <br />
4 tsp crushed garlic<br />
2 hot red chillies, finely chopped<br />
1 tsp Italian mixed herbs<br />
100 g mixed peppers, diced <br />
1 x 400 g tin plum tomatoes<br />
2 large tomatoes, diced <br />
salt and black pepper to taste<br />
125 g mozzarella torn into small pieces<br />
Oil for frying<br />
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<b>Method:</b><br />
<ul>
<li>Start by making the dough - weigh the flour into a large mixing bowl and sprinkle in the salt.</li>
<li>Add the ghee/butter in small chunks and use the tips of your fingers to rub it into the flour until the mixture looks sandy.</li>
<li>Make a well in the centre of the flour mixture and add about half of the cold water.</li>
<li>Mix together adding more water 1 tablespoon at a time as required until the mixture comes together as a fairly smooth but firm dough.</li>
<li>Knead the dough for 7 minutes, you will notice that it becomes smoother and slightly more elastic the longer you knead. When the 7 minutes are up the dough should come together a smooth dough.</li>
<li>Drizzle the oil over the dough and rub it just lightly over the surface.</li>
<li>Cover the dough with a slightly damp tea towel and leave aside to rest for at least one hour (ensure the tea towel isn't too wet otherwise the dough will absorb the liquid and become soggy).</li>
<li>To make the filling start by roughly dicing the onions - we like a bit of bite so they don't need to be too fine but if you want a smoother sauce just go a bit smaller.</li>
<li>heat up the oil in a wide, heavy based pan and when it becomes hot, add the onions.</li>
<li>Stir fry the onions until they just begin to brown before adding the garlic, chillies, and herbs.</li>
<li>Allow the spices to saute and release their flavours into the oil for a few moments before stirring in the peppers.</li>
<li>Stir fry until the peppers are vibrant and crisp, then pour in the contents of the tin of tomatoes - don't liquidise this just add it as it is.</li>
<li>Mix everything together well and add the diced tomatoes.</li>
<li>As the sauce begins to heat through you will find that it is quite easy to roughly break up the plum tomatoes from the tin using the edge of your spoon, go ahead and break them up as much as you like.</li>
<li>Season the sauce with salt and pepper and leave it to reduce until it becomes really nice and thick - remember if the sauce is too runny it will make filling and folding the samosas quite messy so you want the mixture to become really concentrated but not completely dried out either.</li>
<li>When the sauce is the right consistency leave it aside to cool completely.</li>
<li>To assemble the samosas, portion the dough and roll out the pastry until it is about 3 mm thick, I find grade 3 on a pasta roller is perfect. If you are using a pasta roller you will achieve long strips of pastry anyway but if you are rolling by hand - use two portions of dough at a time, combine into a ball and roll into a circle. Cut the circle in half and use each semi circle as one strip.</li>
<li>Lay a strip of pastry horizontally in front of you and moisten along the bottom edge with a little water.</li>
<li>Roll the pastry into an open cone using the moistened edge to stick the pastry together and create a point at the bottom of the cone.</li>
<li>Turn the cone around so that the open mouth faces you.</li>
<li>Add a little mozzarella to the cone first and then fill upwards layering sauce and mozzarella until the cone is three quarters full.</li>
<li>Moisten the top edges of the pastry and fold them down to close the samosa - ensure the samosa is fully sealed so that it doesn't leak when frying.</li>
<li>Once you have wrapped all of your samosas fry them in moderately hot oil to ensure the pastry is cooked through and the cheese inside is beautifully melted.</li>
<li>If you wish you can sprinkle some salt, chilli powder and chaat masala onto the fried samosas whilst they are still hot to provide an extra burst of flavour and texture.</li>
<li>Serve warm, preferably with a cup of masala chai :)</li>
</ul>
Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-70018094184386361832015-08-27T09:20:00.001-07:002015-08-27T09:20:19.501-07:00Indian Inspired Protein Truffles (Vegan)This week's recipe is especially for all you sisters out there who this Raksha Bandhan have to cater to gym obsessed brothers - I feel your pain ladies. My own brother is currently on a training regime that allows no dessert or sweets as part of the process and at the same time he is always looking for a protein fix. While it's all for a good cause (he will be taking part in a mini triathalon to raise money for a brand new state of the art cancer treatment center at Guy's Hospital, London) it can get a teensy bit frustrating for the rest of us when it comes to birthdays, celebrations, and now Raksha Bandhan.<br />
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Luckily, making 'healthy' desserts is no new concept - people have been trying to think for better ways to sneak a little treat into their healthy lifestyles for years and the recipe I have today combines my Mum's traditional recipe for 'khajoor' or date roulade with the much newer trend of 'protein balls', of course with an entirely optional coating of dark chocolate.<br />
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These protein truffles are filled with dates, chia seeds, flax seeds, hemp seeds, almonds, pistachios, coconut, and cacao so each one packs a punch of goodness. They are also gluten and dairy free, and can be eaten as part of a vegan or raw food diet. If you don't have any of the nuts or seeds to hand just substitute with a little extra of what you do have - the ingredients are really flexible.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBNG2tj43wxlhRQ-hhnbfuBUTe80Kb8GVpJiuae_cqQyJdcBxLM3209Tvu3uJ4-4K_HgOXsJOPTp6FWYmSyuarfUfI3_Gac8m5n8M3UzZHTmBjJxYzfhotxJlsSM8EUk2NMYkwREmdRo/s1600/Devnaa_Truffles_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="healthy_dessert" border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBNG2tj43wxlhRQ-hhnbfuBUTe80Kb8GVpJiuae_cqQyJdcBxLM3209Tvu3uJ4-4K_HgOXsJOPTp6FWYmSyuarfUfI3_Gac8m5n8M3UzZHTmBjJxYzfhotxJlsSM8EUk2NMYkwREmdRo/s400/Devnaa_Truffles_2.jpg" title="vegan_protein_balls" width="400" /></a></div>
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<b>Ingredients:</b><br />
200 g dates<br />
3 tbsp grated or desiccated coconut<br />
3 tbsp ground almonds<br />
2 tbsp chopped/ground pistachios<br />
2 tbsp ground flax seeds<br />
2 tbsp chia seeds<br />
2 tbsp hemp seeds<br />
1 tbsp cacao powder (can use cocoa instead)<br />
1/2 tsp cardamom <br />
100 g good quality dark chocolate, at least 70% cocoa solids<br />
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<b>Method:</b><br />
<ul>
<li><b> </b>Peel and pit the dates before adding them into a food processor.</li>
<li>Add all of the remaining ingredients apart from the dark chocolate and pulse to combine everything really well. You should end up with a kind of sticky dough. Your dough might be more or less sticky depending on your ingredients but if it feels too wet add some more coconut or ground almonds, and if it feels to dry add another date or two.</li>
<li>Tip the dough into a mixing bowl and knead lightly just to make sure everything has come together really well.</li>
<li>Take a tablespoon of the mixture in your hands and roll into a smooth ball - I find rolling the ball in a tablespoon sized rounded measure helps get the shape really smooth, and place on a tray or plate lined with greasproof paper.</li>
<li>Repeat with the remaining mixture, you should get around 16 - 20 balls.</li>
<li>If you wish to leave it here and not dip the truffles in chocolate just place them in the fridge to firm up and then transfer to an airtight container and keep refrigerated until required. </li>
<li>Otherwise place the tray in a freezer and allow the truffles to firm up for 30 mins - 1hr.</li>
<li>Once the truffles are nice and firm gently melt the dark chocolate either in a bain marie or in a microwave, whichever you prefer.</li>
<li>Use a fork to help you carefully dip each truffle into the melted chocolate, ensuring it is fully coated remove and transfer back to the lined tray.</li>
<li>The chocolate should start to set quite quickly as the truffles are cold from the freezer.</li>
<li>If you wish, once the chocolate has almost set but before it dries completely, roll the truffles in cacao/cocoa, ground pistachios, coconut or almonds for a decorative effect and added texture. Or you can leave them plain, either way once they have fully set at room temperature transfer them to an airtight container and keep refrigerated until required.</li>
<li>Wishing you a happy and healthy Raksha Bandhan! :) </li>
</ul>
Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com2tag:blogger.com,1999:blog-5151571592901297335.post-38695097960650486152015-08-13T07:39:00.001-07:002015-08-13T07:39:16.695-07:00Indian Independence Day Tiranga Sandwich PakorasOn August 15th 1947 India officially became independent of the British empire, the 'tiranga' (triple coloured) official flag of India was hoisted for the first time, and ever since that day the anniversary of India's independence has been celebrated with all the vibrance and gusto associated with Indian festivals. The day itself is a national holiday and marked with kite flying, patriotic singing and dancing, a gun salute, important speeches by the Prime Minister, parades, gatherings, and of course feasts. Most central to the festivities though is the flag - symbolic not only of patriotism but everything else that it's design stands for. The colours and the wheel in the middle represent different things to different people - some will say that the colours all together on one flag show the inclusiveness of the different faiths celebrated and respected within India, to others the colours stand for courage, peace, and faith. The wheel was originally a spinning wheel representing self reliance, but now is a chakra symbolising the circle of life, dharma, or karma.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV9U_rPbpVfwkqFP29o9oYX5K-jdaqBF00JcQ8qksinpgg_di676bp8FI0ao3ng1UdtuEg-AR7ccSFGtE1eU1yXq3vrr_1eA94X_Bzi22a0MlV39YZY7Bh1EKMZMM9cqJBfsDGNZ8AVy0/s1600/Indian+flag.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Tiranga_Pakoras" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV9U_rPbpVfwkqFP29o9oYX5K-jdaqBF00JcQ8qksinpgg_di676bp8FI0ao3ng1UdtuEg-AR7ccSFGtE1eU1yXq3vrr_1eA94X_Bzi22a0MlV39YZY7Bh1EKMZMM9cqJBfsDGNZ8AVy0/s400/Indian+flag.png" title="Indian_Flag" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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The official description given for the flag was provided by Sarvepalli Radhakrishnan, the second Prime Minister of India, who said: "Bhagwa or the saffron colour denotes renunciation or
disinterestedness. Our leaders must be indifferent to material gains and
dedicate themselves to their work. The white in the centre is light,
the path of truth to guide our conduct. The green shows our relation to the soil, our relation to the plant life here, on which all other life
depends. The "Ashoka Chakra" in the centre of the white is the wheel of
the law of dharma. Truth or satya, dharma
or virtue ought to be the controlling principle of those who work under
this flag. Again, the wheel denotes motion. There is death in
stagnation. There is life in movement. India should no more resist
change, it must move and go forward. The wheel represents the dynamism
of a peaceful change."<br />
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The symbolism of the flag is so important that people go to great lengths to include it as part of their celebrations - most commonly by making their favourite recipes in orange, white, and green especially for the day's feast. My favourite, ridiculously simple but extra celebratory, recipe to honour Indian independence day is this one for Sandwich Pakoras, taken from my Indian Afternoon Tea recipe ebook. The colours are vibrant, the flavours are wonderful and best of all, it's quick and easy to prepare! :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPghsfF92zt9o_Y5ZqAZ7jsmUqx5XtrhQOoBhr1OJXy_yv3Av2pgKqATn88qSqGpLEXHxMEXeL8nYa7QMx5RgOTTFq4Aw2sI7XGRlc2pxk0XiLb_xa1FOh35dzV0sm7fP-IKWObVFgWg/s1600/Sandwich+Pakoras.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bread_Pakoras" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPghsfF92zt9o_Y5ZqAZ7jsmUqx5XtrhQOoBhr1OJXy_yv3Av2pgKqATn88qSqGpLEXHxMEXeL8nYa7QMx5RgOTTFq4Aw2sI7XGRlc2pxk0XiLb_xa1FOh35dzV0sm7fP-IKWObVFgWg/s400/Sandwich+Pakoras.jpg" title="Tiranga_Sandwich_Pakoras" width="400" /></a></div>
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<br />
<div class="MsoNoSpacing" style="line-height: 115%;">
<b style="mso-bidi-font-weight: normal;"><u>Ingredients</u></b></div>
<div class="MsoNoSpacing" style="line-height: 115%;">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><u>For the Filling</u></b></div>
<div class="MsoNoSpacing">
6 slices of bread</div>
<div class="MsoNoSpacing">
A block of paneer, sliced</div>
<div class="MsoNoSpacing">
Tomato and garlic chutney</div>
<div class="MsoNoSpacing">
Spicy coriander and mint chutney</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><u>For the Batter</u></b></div>
<div class="MsoNoSpacing">
150 g gram flour</div>
<div class="MsoNoSpacing">
1 tsp salt</div>
<div class="MsoNoSpacing">
½ tsp red chilli powder</div>
<div class="MsoNoSpacing">
1 tbsp yoghurt</div>
<div class="MsoNoSpacing">
100 ml water</div>
<div class="MsoNoSpacing">
Large pinch of finely chopped fresh coriander leaves</div>
<div class="MsoNoSpacing" style="line-height: 115%;">
Sunflower oil for deep-frying</div>
<div class="MsoNoSpacing" style="line-height: 115%;">
Chaat masala and date and
tamarind chutney to serve</div>
<div class="MsoNoSpacing" style="line-height: 115%;">
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<b style="mso-bidi-font-weight: normal;"><u>Method</u></b></div>
<br />
<ul>
<li>Start by laying three slices of
bread down in front of you and spreading each with a spoon or two of tomato and
garlic chutney.
</li>
<li>Layer the paneer on top of the
chutney – be as generous as you like.</li>
<li>Spread the coriander chutney on
the remaining three slices of bread and press these on top of the paneer,
chutney side down.</li>
<li>Carefully cut each sandwich into
quarters and leave aside while you prepare the batter.</li>
<li>Mix the gram flour, salt, chilli
powder, yoghurt, water, and coriander leaves together in a mixing bowl until
smooth and with the consistency of thick cream.</li>
<li>Heat up oil for deep frying in a
pan placed over a medium-high setting.</li>
<li>When the oil is suitably hot
(drop in a breadcrumb and if it rises instantly you are good to go), slightly
press down one of the sandwich triangles and dip it into the batter – be quick
or the bread will turn soggy, but be thorough and ensure the sandwich is fully
coated.</li>
<li>Carefully place the sandwich into
the hot oil and fry until golden on all sides. Fry as many sandwiches at a time
as you feel comfortable with, or as many as will fit in your pan.</li>
<li>Drain and transfer onto kitchen
paper towels, sprinkle generously with chaat masala while the sandwich is still
piping hot – this will ensure the masala sticks to the sandwich.</li>
<li>Repeat until all of the
sandwiches are fried, you can then cut each triangle in half again if you like
so that the alternating colours on the inside are displayed.</li>
<li>Serve hot with date and tamarind
chutney.</li>
</ul>
For the full Indian Afternoon Tea Ebook please visit: <a href="http://devnaa.com/collections/recipe-books">http://devnaa.com/collections/recipe-books</a><br />
<br />
<br />
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<br />
<br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"></span></span>
<br />
<br />
<a href="https://en.wikipedia.org/wiki/Flag_of_India#cite_note-PIB-8"></a>Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-32813730637444464112015-08-07T03:49:00.004-07:002015-08-07T03:49:58.912-07:00Daal Potli (Stuffed Daal Dhokli/Gujarati Dumpling Soup)<div class="separator" style="clear: both; text-align: center;">
</div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Naturally
one of my favourite things about travelling is discovering local foods and
flavours, and within that the most wondrous part to me is the similarities in
various cuisines around the world. It never ceases to amaze me that although
the ingredients and of course the tastes are so different, the techniques used
to create dishes and the composition applied to them are so similar.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">On a
recent trip to Italy I had the pleasure of partaking in an Italian cookery
class where I had the opportunity to make ravioli. Italian food is one of those
crowd pleasing favourites, recognisable around the world, loved by literally
everyone I know. The characteristic combination of sweet tomatoes, fragrant
basil, olive oil, breads, cheeses, and pasta, with onions or garlic, and
roasted vegetables is unmistakable however, stood there in this Mediterranean
haven, kneading dough, rolling it out, filling it with delectable stuffing, and
then dropping it into a pan of boiling water, I was transported right back home
to my family and typical Gujarati meal times.</span><br />
<br />
</div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYNQP55dyyBoLRjK_1mXXgmGl3DnBwMRKuC3TIbe2NL9GU0HYybAfMDxKcvwG86uYuO-UBd6lijLhHQX95jVDrb1LnyqcdNzMosYEg69NoLY9vRDPU2ivfPGg011IFgrdSCT5ijOHtPo/s1600/Potli_Ravioli_Dumplings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Potli_Daal_Dumplings_Gujarati" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYNQP55dyyBoLRjK_1mXXgmGl3DnBwMRKuC3TIbe2NL9GU0HYybAfMDxKcvwG86uYuO-UBd6lijLhHQX95jVDrb1LnyqcdNzMosYEg69NoLY9vRDPU2ivfPGg011IFgrdSCT5ijOHtPo/s400/Potli_Ravioli_Dumplings.jpg" title="Indian_Ravioli" width="400" /></a></div>
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">The
number of times I have been sat around the table with my Grandmother, Mum, and
Aunts making various stuffed pastries - sweet and savoury, is uncountable, but
for some reason making ravioli took me back to the classic Gujarati comfort
food, 'daal dhokli'. The daal in question is toover daal or split pigeon peas
which although popular all around India, the preparations vary and are specific
to each region. Most often in Gujarat the daal is cooked down to a smooth soup
and served as part of a 'thaali' with other vegetables, rice and chapattis, but
sometimes it is transformed into a soothing, comforting one pot meal with the
addition of wheat and gram flour 'pasta'. There are two kinds of this comfort
daal - 'daal dhokli' where the pasta dough is rolled flat and cut into large
pieces, much like 'pappardelle' pasta sheets, and floated in the prepared daal
just so. The second kind which I am addressing today, is 'daal potli' where the
rolled pasta dough is filled with stuffing, normally potato based, gently
wrapped up to form a dumpling, and then submerged into the prepared daal.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Although daal
potli is more similar in composition to an Oriental dumpling soup, the ravioli
I was preparing in class reminded me so much of it that the daal immediately
became top of my list of 'home food' I wanted on return from holiday. Normally,
the potli are formed exactly like dumplings - a small portion of dough is
rolled into a circle, the filling is applied to the middle and the dough is
wrapped up around the sides and rolled into a smooth ball. Having just returned
from my Italian adventure however I am feeling much more artistic than that and
have chosen to wrap my potli like ravioli, it isn't necessary, but it just
looks really pretty! I have also decided to fill my potlis with a potato and
fenugreek mixture as I love this flavour combination as well as the pop of
green among the red, orange, and yellow hues of the daal and pastry. Feel free
to play around with the stuffing - I'd love to hear any suggestions! However
you choose to enjoy this daal - as it is, as daal dhokli, or as daal potli in
any shape or form, its zingy flavours are guaranteed to leave you with a warm
comforting glow and I'm sure you'll make it again. </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs1X-4gj24zh0hreZk-gqgvkMK80Vrp7Haq0mh-L05_sIgeswuaUjzttiblyxn6SqjPywo9msHNHMQVRA7LarPWOIXvLrUITrepNvDUL7epestkxHB0PO2lro2AgG1GLHBfthBNJpfo6A/s1600/Daal_Potli_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dumpling_Soup" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs1X-4gj24zh0hreZk-gqgvkMK80Vrp7Haq0mh-L05_sIgeswuaUjzttiblyxn6SqjPywo9msHNHMQVRA7LarPWOIXvLrUITrepNvDUL7epestkxHB0PO2lro2AgG1GLHBfthBNJpfo6A/s400/Daal_Potli_02.jpg" title="Daal_Potli_Dhokli" width="400" /></a></div>
<br />
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Daal
Potli (serves 5)</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Ingredients for the potli/'pasta' dough:</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">100 g
chapatti flour/wholewheat flour</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">25 g gram
flour</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 tsp
carom seeds</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1/4 tsp
turmeric powder</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1/2 tsp
red chilli powder</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1/2 tsp
salt</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 tbsp
sunflower oil</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">100 ml
warm water</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Method:</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Measure both of the flours
into a mixing bowl and add all of the seasoning.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Rub the oil into the flour
mixture and then adding a little of the warm water at a time bind into a
stiff but smooth dough (you may need more or less water but the dough
should be smooth without being too wet or soft).</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Knead the dough for around 5
minutes before leaving it aside to rest at room temperature for 1 hour
while you prepare the filling and the daal. </span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Ingredients for the filling:</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">3 medium
potatoes</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">A large
handful of methi/fenugreek leaves</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 tbsp
sunflower oil</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1/2 tsp
cumin seeds</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1/2 tsp
methi/fenugreek seeds</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 tsp
crushed garlic</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 tsp
coriander and cumin powder</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1/4 tsp
turmeric powder</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 tsp red
chilli powder</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Salt to
taste</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Method:</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Start by peeling and dicing
the potatoes, and chopping the methi up fairly finely.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Heat the oil in a heavy
based pan and when it becomes hot add the cumin and methi seeds, allowing
them to fizz in the oil.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Add the garlic and sate for
a few moments before adding the potatoes to the pan.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Toss the potatoes in the oil
before sprinkling in the coriander and cumin powder, turmeric powder, and
chilli powder.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Add salt to taste, stir,
cover the pan and allow the potatoes to cook, stirring occasionally until
they just begin to soften - around 10 minutes.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Stir the chopped methi
leaves into the pan and continue to cook until the potatoes are completely
tender.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Leave aside to cool
completely.</span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Ingredients for daal:</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">100 g
dried toover daal/split pigeon peas</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">400 ml
water</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Salt to
taste</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 tbsp
sunflower oil</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1/2 tsp
mustard seeds</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">A pinch
of asafoetida</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">7 curry
leaves</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 cloves</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">3 cm
piece of cinnamon bark, broken up</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">150 ml
liquidised tomatoes (tinned or fresh)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 'kokum'
(dried mangosteen skin, can be substituted with 2 tsp tamarind concentrate or
equivalent)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1/2 tsp
turmeric powder</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 tsp red
chilli powder</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 1/2 tsp
coriander and cumin powder</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 tsp
lemon juice</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">A small
handful of plain peanuts</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Jaggery
or sugar as required</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Method:</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Wash the daal thoroughly and
then leave to soak for 45 - 60 minutes in hot water.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">After soaking drain the
water, place the daal in a pressure cooker if you have one, and add the
400 ml water, a pinch of salt and boil for around 20 minutes or until the
daal is completely tender - if you do not have a pressure cooker you can
boil the daal loose but it will take longer and you will need to add more
water.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Once the daal is completely
tender leave it aside to cool slightly whilst you continue in another pan.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Heat the oil in a large,
wide pan.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">When the oil is hot add the
mustard seeds, asafoetida, curry leaves, cloves and cinnamon - they should
immediately begin to sizzle and release their aromas.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">After sautéing the dry
spices for about 30 seconds turn down the heat and carefully add the
liquidised tomatoes to the pan - they are likely to splutter so take extra
care when doing this.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Stir in the kokum, turmeric
powder, chilli powder, coriander and cumin powder, and lemon juice. Allow
these to cook in the tomatoes until the tomatoes begin to dry out slightly
and separate from the oil in the pan.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Returning to the daal, use a
hand blender or whisk to liquidise it until smooth, alternatively you can
pass it through a sieve and mash out any lumps.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Add the smooth daal to the
spicy tomato mixture and stir to combine.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Add the peanuts and season
the daal with salt.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Now is the time to taste the
daal - it will be really tart at this point so you will need to add some
jaggery or sugar to balance it to your taste.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">The daal needs to be watery
at this stage - similar to a broth as it will thicken as it boils and even
more so once the dumplings are added so if you feel you need to add some
water, add it now and then slowly let the daal come to a boil over a
medium heat.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Reduce
the heat to as low as possible whilst you assemble the potli.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFfZH0xQVg0FVMZk6eAaCkea3uG_Eo_DmFYcKtT3FfGJQLVxX6tXWRpWZwCCLrevAz-HcCwcp-pCj953IOSok3jJyWJ9QoQNa6WKbUEWPZB9s6omSKqgXUxL84riTm66Ni6BB-zfHDQ68/s1600/Daal_Potli_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Gujarati_Daal" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFfZH0xQVg0FVMZk6eAaCkea3uG_Eo_DmFYcKtT3FfGJQLVxX6tXWRpWZwCCLrevAz-HcCwcp-pCj953IOSok3jJyWJ9QoQNa6WKbUEWPZB9s6omSKqgXUxL84riTm66Ni6BB-zfHDQ68/s400/Daal_Potli_01.jpg" title="Stuffed_Daal_Dhokli_Potli" width="400" /></a></div>
<br />
<br />
<ul type="disc">
</ul>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Assembly:</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">To make the ravioli style
potli as I have done take a quarter of the dough and pass it through a
pasta machine up until grade 4 - you should achieve a long strip of dough
through which you can see your fingers (if you do not have a pasta machine
roll the dough with a rolling pin until you can see your fingers through
it).</span></li>
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a flat surface (preferably wooden as this will prevent it from
sticking) and place teaspoon sized balls of the filling all along the
dough, flattening them slightly and leaving two finger spaces between each
one.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Wet your index finger with
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will allow the top layer of dough to stick down.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Roll another quarter of the
dough to the same thickness as before and gently place this over the
ravioli.</span></li>
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carefully place the prepared dumplings into the daal, at first they will
sink and then slowly they will begin to rise to the surface - contrary to
making pasta, this does not mean they are cooked!</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">When the dumplings rise you
will notice that the colour has faded slightly and they look dull.
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<![endif]-->Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-58339969581801322712015-07-28T08:06:00.001-07:002015-07-28T08:06:18.917-07:00Mexican Veggie Burgers (gluten free and vegan)<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzumwdxZTOTVj0z0mE29YAwKvJO_OuSppVb80pxTgE8_OF0hIEdqdIIqRTIgUQCLB3NTys8w-e8mab6ee8nWqIMsgV_5BXI779zweu3Z8g4vC_bOcjLFakfaUBE-GNn0aXfkUkgz0GTM/s1600/Mexican+Veggie+Burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzumwdxZTOTVj0z0mE29YAwKvJO_OuSppVb80pxTgE8_OF0hIEdqdIIqRTIgUQCLB3NTys8w-e8mab6ee8nWqIMsgV_5BXI779zweu3Z8g4vC_bOcjLFakfaUBE-GNn0aXfkUkgz0GTM/s400/Mexican+Veggie+Burger.jpg" width="400" /></a></div>
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Ingredients (makes approximately 6 burgers depending on size):</div>
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120 g quinoa </div>
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250 ml water</div>
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½ tsp oregano</div>
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4 tsp crushed garlic</div>
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½ tsp salt</div>
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1 tin of black beans</div>
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1 tin of pinto beans</div>
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2 capsicums/bell peppers</div>
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1 large onion</div>
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1 jalapeno pepper (more if required)</div>
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1 tbsp sunflower oil</div>
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1 ½ tsp paprika</div>
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1 tsp cumin powder</div>
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¼ tsp mustard powder</div>
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¼ tsp cinnamon powder</div>
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1 sweet potato</div>
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1 lime</div>
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A handful of finely chopped coriander leaves</div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Salt and pepper to taste</span><br />
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<ul>
<li>Combine the quinoa, water, oregano and 1 tsp of the garlic in a saucepan. Bring to the boil, cover, and leave to simmer over a medium heat for 20 minutes, stirring occasionally. </li>
</ul>
<ul>
<li>While the quinoa is cooking, wash the beans thoroughly and leave to drain.</li>
<br />
<li>Finely chop the capsicums, onion, and jalapeno. Heat the sunflower oil in a wok and add the chopped vegetables, remaining garlic, paprika, cumin, mustard, and cinnamon. Stir fry for about 5 minutes until the vegetables are slightly softened and the onion is transparent. Leave aside to cool.</li>
<br />
<li>After 20 minutes of cooking the quinoa most of the water should be absorbed and the quinoa should look fluffy. Turn off the heat, cover the pan, and leave aside to cool.</li>
<br />
<li>Cook the sweet potato by steaming or microwaving it until soft and tender, allow it to cool slightly before removing the skin and mashing the flesh.</li>
<br />
<li>When all of the components have reached room temperature, combine them in a large mixing bowl. Squeeze in the juice of the lime, add the coriander leaves, and salt and pepper to taste. Mix the ingredients together thoroughly, taste, and then add more seasoning/chilli/lime if required.</li>
<br />
<li>Take a ball of the mixture in your hand – it should hold together well without cracking or breaking apart. If the mixture does seem too dry you may need to add some more mashed sweet potato to help it stick together and form the burger patties.</li>
<br />
<li>I like to use a half cup measure to help form my burgers but you can use anything you have or just do it by eye, making them bigger or smaller as per your requirements. Keeping a bowl of clean water close to dip your hands into helps stop the mixture from sticking to you as you make the burgers, <span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">also
keep an oiled baking sheet handy to place the patties on.</span></li>
<br />
<li>Dip your measure and your hands into the bowl of water, shake them off and scoop out your desired amount of mixture. Form the mixture into a patty and place onto the prepared baking sheet. Repeat this process for the remaining mixture, wetting your hands and measure as and when you need to.</li>
<br />
<li>The burgers are really versatile in that you can grill, bake, or fry them as required – all the fillings are cooked so the only further cooking is to give them a nice crunch on the outside so whichever way you do it make sure the heat is fairly high to prevent the middle from drying out, and just cook on each side until it is as well done as you would like it. Any extra uncooked patties can even be frozen to cook at a later date.</li>
<br />
<li>Serve with a green salad, freshly made guacamole, pico de gallo, and for those who can have them – burger rolls, cheese and soured cream, plus any of your other favourite burger condiments, sweet potato fries make an excellent side with these too :)</li>
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Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-35190703669279913512014-07-09T03:58:00.003-07:002014-07-09T06:08:35.370-07:00Recipe: Aloo ParathaToday we're taking a break from our season on spices to fill you in on a recipe video we made a few weeks ago. It's been a while since we put one together and it was by happy chance that we found the perfect opportunity one sunny afternoon about 2 weeks ago, to get our filming on.<br />
<br />
To celebrate our return to camera we decided to showcase one of our all time favourite comfort foods - Aloo Paratha - lightly fried Indian flat breads stuffed with a delicious spicy potato filling. For us this is the ultimate Sunday afternoon lazy, late lunch - especially when served alongside yoghurt sprinkled with roasted cumin or a big bowl of Dal Makhni. Come rain or shine, warm or cold there is no bad time to serve this recipe. You can of course play around with filling and stuff the parathas with whatever you like - mixed vegetables, cauliflower, mashed beans, paneer - whatever takes your fancy, but this is our personal favourite and we hope you enjoy it too, see below for a full list of ingredients and step by step instructions :)<br />
<br />
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<br />
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">Ingredients for
the Filling</b></div>
<div class="MsoNoSpacing">
<span style="mso-spacerun: yes;"> </span>1 ½ kg potatoes</div>
<div class="MsoNoSpacing">
3 tbsp oil</div>
<div class="MsoNoSpacing">
1 tsp cumin seeds</div>
<div class="MsoNoSpacing">
2 ½ tsp ginger</div>
<div class="MsoNoSpacing">
3 green chillies, finely chopped</div>
<div class="MsoNoSpacing">
½ tsp turmeric</div>
<div class="MsoNoSpacing">
½ tsp red chilli powder</div>
<div class="MsoNoSpacing">
Salt to taste</div>
<div class="MsoNoSpacing">
1 tbsp sugar</div>
<div class="MsoNoSpacing">
Juice of half a lemon</div>
<div class="MsoNoSpacing">
Small handful of fresh coriander leaves, finely chopped</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">Ingredients for
the Dough</b></div>
<div class="MsoNoSpacing">
500 g whole wheat or chapatti flour, plus more for dusting</div>
<div class="MsoNoSpacing">
1 tsp salt</div>
<div class="MsoNoSpacing">
½ tsp pepper</div>
<div class="MsoNoSpacing">
2 tbsp oil</div>
<div class="MsoNoSpacing">
500 ml warm water</div>
<div class="MsoNoSpacing">
Oil for shallow-frying</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">Method</b></div>
<br />
<ul>
<li>Start by peeling and dicing the potatoes into evenly
sized pieces and then give them a thorough rinse. Drain well.</li>
<li>Heat up the oil in a large, heavy pan and when it’s hot
add the cumin seeds.</li>
<li>When the cumin seeds begin to fizz in the pan add the
ginger and chillies and allow them to sauté in the oil for a few moments – be careful
that they do not burn.</li>
<li>Carefully add the potatoes to the pan and stir well to
cover them in the oil.</li>
<li>Sprinkle in the turmeric, red chilli powder, and salt.
Stir well, cover and allow the potatoes to cook, stirring occasionally until
they become completely tender.</li>
<li>Once the potatoes are cooked add the sugar, lemon juice
and coriander and mix them well into the pan.</li>
<li>Turn off the heat and allow the potatoes to cool slightly
before mashing them. </li>
<li>Leave aside to cool completely while you make the dough.</li>
<li>To make the paratha dough, place the flour in a mixing
bowl, drizzle in the oil and roughly mix together.</li>
<li>Sprinkle in the salt and pepper.</li>
<li>Pour half of the water into the flour and knead to begin
forming the dough. Add the remaining water as and when you need it until you
are left with smooth, soft, moist dough – you may not need all the water, or
you might need a little more, depending on your flour. If the dough is too dry,
it will be difficult to stuff with the filling, and keeping it slightly moist
will allow it to remain more elastic.</li>
<li>Leave the dough to rest for 15 minutes. In the meantime,
place a heavy skillet to warm up over a medium heat.</li>
<li>After 15 minutes, turn the dough over itself a few times
to make it easier to work with, then take a golf ball-sized amount and roll
into a smooth ball.</li>
<li>Place the ball of dough on a flat, flour-dusted surface
and use a rolling pin to roll it into a circle about 10 cm in diameter. Lightly
dust the dough in more flour if it sticks to the surface or the rolling pin.
Use a light touch - you do not want to press the dough out, merely gently ease
it into a circle.</li>
<li>Take about 2 tablespoons of the potato mixture and roll
it into a smooth ball, then place it in the middle of the circle of dough.</li>
<li>Bring the sides of the dough up to the top centre of the
ball of potato filling so that the entire filling is encased and you have a
small knot of dough at the top.</li>
<li>Carefully, ensuring that the wrap of dough around the
filling does not tear, break the top knot from the ball and add it back to the
remaining dough (if you leave this piece of dough on the Paratha it will be too
thick to cook through, and all your efforts will be ruined).</li>
<li>Gently press down the gathers at the top of the ball, and
flatten to form a disc 1-2 cm thick.</li>
<li>Dust the disc with a little more flour, turn it over and
then gradually roll out the Paratha to approximately 16-18 cm in diameter, and
6 mm in thickness (dust with more flour as you roll if necessary).</li>
<li>Carefully lift up the Paratha and place it onto the hot
skillet. Ideally, you want the side that was facing you whilst rolling to
remain topper most whilst cooking, so that the other, slightly thicker side
where you formed the seal gets properly cooked through.</li>
<li>Allow the Paratha to cook on this side for about 30-45
seconds, until the top surface starts to bubble and the bottom side looks like
it’s just beginning to turn golden.</li>
<li>Carefully flip the Paratha, allow to cook for a further
30 seconds, and then spread a little oil over the surface before flipping
again.</li>
<li>Fry for 30 seconds on this side, before spreading the top
surface with a little more oil and flipping for the last time.</li>
<li>Cook until golden on both sides, and then transfer onto
some kitchen roll to drain off any excess oil.</li>
<li>Serve hot with yoghurt, chutneys, or, my favourite – dal
makhani.</li>
</ul>
<b>Notes: </b> <br />
<ul>
<li>You can mash the potatoes to be
completely smooth if you wish but I personally prefer to leave them with a bit
of texture – as long as you can roll a fairly round ball out of the mixture all
will be well. </li>
<li>If you find that your potatoes aren’t quite moist enough to
hold together add a little yoghurt to help them along.</li>
<li>Another way of making this recipe is to boil the potatoes first, peel them, and then add in all the other ingredients for the filling (omitting the oil and cumin seeds) before mashing them. Both ways work equally well. </li>
</ul>
Roopa<br />
<a href="http://www.devnaa.com/" target="_blank">www.devnaa.com</a><br />
<a href="http://www.amazon.co.uk/Devnaas-INDIA-Delicious-Vegetarian-Cooking-ebook/dp/B0087Q4EJC/ref=sr_1_2?ie=UTF8&qid=1404911233&sr=8-2&keywords=devnaa" target="_blank">Recipe taken from Devnaa's India - Delicious Vegetarian Home Cooking & Street Food</a><br />
<ul>
</ul>
Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com2tag:blogger.com,1999:blog-5151571592901297335.post-47284064721518449222014-06-26T02:28:00.003-07:002014-06-26T02:28:49.790-07:00Jeera Rice Recipe (serves 5)Jeera rice is possibly my favourite accompaniment to most meals. The nutty, peppery aroma transforms plain boiled rice into mouthwatering, exotic, almost mysterious lusciousness - and it's so easy to do! If you're entertaining for dinner this is a must, you can serve anything alongside, it will jazz up even the most ordinary of meals and the aroma when it cooks will get your guests salivating! The onions are entirely optional, personally I love the texture they add - crispy on the outside and juicy in the middle.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0pQ1LMI4r6wvKE7sMq5VkFDRnOurpWZUCtuYyyDn84vmGsY_ABEhBt3LEHDOLXUi5vLfwUorOiWO3MxNN_MGESc5XpndoyUijvIRlVf2JB_fWjBN8to9rdPp01RFrpCnAyd7yU8xliA/s1600/Devnaa_Jeera_Rice_Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0pQ1LMI4r6wvKE7sMq5VkFDRnOurpWZUCtuYyyDn84vmGsY_ABEhBt3LEHDOLXUi5vLfwUorOiWO3MxNN_MGESc5XpndoyUijvIRlVf2JB_fWjBN8to9rdPp01RFrpCnAyd7yU8xliA/s1600/Devnaa_Jeera_Rice_Recipe.jpg" height="250" width="400" /></a></div>
<br />
<u><b>Ingredients:</b></u><br />
100 g uncooked long basmati rice<u><b> </b></u>(white or brown)<br />
1 large onion<br />
2 tbsp ghee<br />
An inch of cinnamon<br />
3 cloves<br />
5 whole black peppercorns <br />
1 1/2 tsp jeera (cumin seeds)<br />
1 bay leaf<br />
240 ml water<br />
salt to taste<br />
1/2 tsp garam masala<br />
1/2 tsp cumin powder<br />
<br />
<u><b>Method:</b></u><br />
<ul>
<li>Place the rice in a large bowl and wash in warm water until the water runs clear.</li>
<li>Add warm water to the rice and leave to soak for 1 hour.</li>
<li>In the meantime slice the onion into long slithers.</li>
<li>Once the rice is done soaking heat up the ghee in a heavy bottomed pan which has a lid that fits securely.</li>
<li>Add the cinnamon, cloves, peppercorns, cumin seeds, and bay leaf to the hot ghee and allow them to sizzle and become fragrant.</li>
<li>Add the sliced onion to the pan and cook slowly over a medium high temperature until they become dark brown.</li>
<li>Drain the rice and add to the pan, stir well so as to coat all of the rice grains in ghee - if you think you need it add a little more ghee to ensure that all the rice is lightly coated, this will help the rice to stay separate and not turn sticky.</li>
<li>Pour the water into the pan, stir in the salt, garam masala, and jeera powder.</li>
<li>Cover the pan with the lid and allow the rice to cook over a medium heat for 10 minutes.</li>
<li>Check the rice - if you feel it needs more water now is the time to add it in.</li>
<li>Cook covered for a further 10 minutes until all the water is absorbed and the rice is tender.</li>
<li>Serve hot with your favourite daal or curry. </li>
</ul>
What is your favourite meal to enjoy with jeera rice? Let us know in the comments below.<br />
<br />
Roopa<br />
<a href="http://www.devnaa.com/">www.devnaa.com</a>Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-48888793822786479912014-06-26T02:28:00.000-07:002014-06-26T02:28:11.186-07:00Indian Cooking 101 - The Spice Tin - CuminCumin, known in India as 'jeera' is one of my favourite spices so the fact that it appears in so many Indian recipes is a huge bonus for me. It lends a smoky, peppery depth to dishes even when it just features as a sideline, and when it's in full focus the flavour is incredible.<br />
<br />
The cumin plant is native to India and the Middle East so it has been used in Indian cooking for thousands of years. In fact, linking back to the last post about chillies - the Indians almost did a swap with the South Americans with cumin for chillies, as the Portuguese after bringing chilli to India, returned with cumin to Brazil. From there and with the Spanish taking some over too, cumin has become a key ingredient in South American cuisine - most notably featuring in Mexican food lending its earthy, smoky depth to taco seasoning and chilli mixes.<br />
<br />
In India it is believed that the cumin seed holds properties that are really helpful to the digestive system which is why it frequently features in carb heavy recipes such as jeera rice, jeera aloo, and bean and lentil dishes like daals and kidney beans. Even salted lassi is often spiked with flavourful powdered cumin to ease the digestion of the milk.<br />
<br />
Cumin is most commonly used in two forms - the whole seed which is added directly into 'tadka' or fried seasoning, or powdered which is made from dry roasted cumin seeds. Dry roasting the seeds takes away some of their natural bitterness and increases the smoky pungency so you only need to use a small amount.<br />
<br />
One of the most classic Indian recipes which features cumin is jeera rice, check out our next blog post for our favourite version of this signature Indian dish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-mklum5e0hTfJRb3QI1sgVsWze8NS6TvRL0sl97-W0MkoGnecAEBhditePzO410bxNOkUNvQrAo12-6nQESPwc6OAo9flsx8b6iwDfYfBoIYBW9Q-sfnP2lPmc31PFJuwnXgJ87UEdg/s1600/Jeera.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-mklum5e0hTfJRb3QI1sgVsWze8NS6TvRL0sl97-W0MkoGnecAEBhditePzO410bxNOkUNvQrAo12-6nQESPwc6OAo9flsx8b6iwDfYfBoIYBW9Q-sfnP2lPmc31PFJuwnXgJ87UEdg/s1600/Jeera.jpg" height="260" width="400" /></a></div>
<br />
Roopa<br />
<a href="http://www.devnaa.com/" target="_blank">www.devnaa.com </a><br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-86503836472897184062014-06-25T03:29:00.000-07:002014-06-25T03:29:11.800-07:00Indian Cooking 101 - The Spice Tin - Chillies<!--[if gte mso 9]><xml>
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<span style="color: #444444;">Hello! It’s been a little while since the last blog post but
with the launch of our new website at devnaa.com we were inspired to get back
to our blog, starting from the basics. The thought of making Indian food can be
a little daunting with all of the spices and ingredients that most people don’t
recognise and even for those who do – we don’t always know exactly quite why
they’re there or what to do with them.</span></div>
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<span style="color: #444444;">With this in mind, over the next few weeks the Devnaa blog
will feature a few of the main spices used in Indian cooking, a few of the key
spice blends with a little information about just why and how they go into
Indian recipes, and of course one of our favourite recipes which spotlights
that particular flavour.</span></div>
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<span style="color: #444444;">We’ll start with one of the most synonymous spices with
Indian cuisine – chillies. Something most people don’t know is that chillies
haven’t always featured in any Asian food. Historically spiciness was added to
Asian food through the use of different varieties of pepper – from black to
green, pink, white, and long varieties have grown in South Asia for centuries
but they were extremely expensive and rare – to the point that they were even
used as currency in some countries. Chillies are said to have come to India via
South America when the Portuguese settled in Goa in the 16<sup>th</sup>
century.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQA4zLMuYICt9pS4Jfb0FBkEPMYfhi0EAPS09owmxh0PXDvIfjiNO7Xdw6BSWsJWYpvm868tfgCAuFVk7hyphenhyphenGfHKkWanEPwzQDW9tX8rHJqZQX2z6QHLzBipjfZo8fjoNNQ8KJlJgc-9DU/s1600/Chillies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQA4zLMuYICt9pS4Jfb0FBkEPMYfhi0EAPS09owmxh0PXDvIfjiNO7Xdw6BSWsJWYpvm868tfgCAuFVk7hyphenhyphenGfHKkWanEPwzQDW9tX8rHJqZQX2z6QHLzBipjfZo8fjoNNQ8KJlJgc-9DU/s1600/Chillies.jpg" height="255" width="400" /></a></div>
<span style="color: #444444;">Chillies are far easier to grow than pepper and as such far
less expensive so they overtook pepper in popularity as an ingredient, although
pepper also still features. Now chillies are used far and wide all across South
Asia, and definitely in Indian cuisine.</span></div>
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<span style="color: #444444;">We use fresh and dried chilli in Indian cooking – fresh is
normally green and dried normally red, both with a middling spiciness –
definitely not as hot as some South American varieties but also not as sweet as
tropical kinds. Red or green, the chillies are normally long and thin, they
look a little like gnarled fingers and the rule of thumb is the shorter, firmer
and more intensely hued chillies are the more fiery ones while the softer,
longer, lighter ones are more flavourful with less heat. The great thing about
chillies is that as with all spices – they are there for flavour and you can
add as much or as little as you like to any recipe – if you’re nervous start
off with a milder, fruitier chilli or just add less of what you have.</span></div>
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<span style="color: #444444;">While fresh green chillies are normally chopped and added
directly into the pan, red chillies are dried and either added whole, or
powdered. Kashmiri red chilli powder is well known for its colour – it adds a
mouth-watering depth of red to recipes and a very slight smoky flavour but no
heat. Also commonly used are green Anaheim or Poblano chillies which are short,
plump, and mild – these are normally served stuffed or fried as a side dish,the recipe for which will follow in the next post :)</span></div>
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<span style="color: #444444;">Roopa</span></div>
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<a href="http://www.devnaa.com/">www.devnaa.com</a></div>
Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-70337590875871654062014-06-25T03:28:00.000-07:002014-06-25T03:32:37.504-07:00Stuffed Green Peppers (serves 6)<span style="color: #444444;">This recipe is a favourite of my Dad’s. He loves to eat
these stuffed, slightly spicy green peppers alongside most of his meals, and I
think they make a pretty canapé-style starter too - perfect for simply picking
up and up and popping in your mouth. They may be small and look unassuming, but
these morsels give a burst of flavour to rival the most complex dishes.</span><br />
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
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<span style="color: #444444;"><b style="mso-bidi-font-weight: normal;"><u>Ingredients</u></b></span></div>
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<span style="color: #444444;"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
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<span style="color: #444444;">150 g green poblano or anaheim peppers</span></div>
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<span style="color: #444444;">75 ml sunflower oil</span></div>
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<span style="color: #444444;">50 g gram flour</span></div>
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<span style="color: #444444;">2 tsp coriander & cumin powder</span></div>
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<span style="color: #444444;">Salt to taste</span></div>
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<span style="color: #444444;">½ tsp turmeric</span></div>
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<span style="color: #444444;">1 tbsp sesame seeds</span></div>
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<span style="color: #444444;">2 tbsp desiccated coconut</span></div>
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<span style="color: #444444;">3 tbsp ground peanuts</span></div>
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<span style="color: #444444;">Juice of half a lemon</span></div>
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<span style="color: #444444;">1 tbsp jaggery OR sugar</span></div>
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<span style="color: #444444;">Large pinch of finely chopped fresh coriander</span></div>
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<span style="color: #444444;">1 tbsp sunflower oil</span></div>
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<span style="color: #444444;">1 tsp mustard seeds</span></div>
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<span style="color: #444444;"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
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<span style="color: #444444;"><b style="mso-bidi-font-weight: normal;"><u>Method</u></b></span></div>
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</span></span></span>Wash the peppers thoroughly, drain, and leave
aside to dry while you prepare the stuffing.</span></div>
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<span style="color: #444444;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Heat the oil in a frying pan placed over a
medium heat. Stir the gram flour into the hot oil.</span></div>
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<span style="color: #444444;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Allow the gram flour to cook for about 2 minutes
before stirring in the salt, coriander & cumin powder, and turmeric.</span></div>
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<span style="color: #444444;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Cook for a further 30 seconds before adding the
sesame seeds, desiccated coconut, and ground peanuts. Mix well.</span></div>
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<span style="color: #444444;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Stir in the lemon, jaggery, and coriander
leaves; turn off the heat, and leave aside to cool.</span></div>
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<span style="color: #444444;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Prepare the peppers for stuffing by making an
incision down the length of each one.</span></div>
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<span style="color: #444444;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Use a teaspoon to scoop out the seeds of the
peppers, without forcing the incision to open too much. </span></div>
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<span style="color: #444444;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>When the stuffing has cooled, use your fingers
to stuff a small amount into each pepper – do not over-fill or they will burst
when they cook. Add just enough to keep the incision open by approximately 3
mm. </span></div>
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<span style="color: #444444;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Heat the oil in a wide frying pan placed over a
medium-high temperature. </span></div>
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<span style="color: #444444;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>When the oil is hot, add the mustard seeds and
when these begin to sizzle carefully add the peppers. Fry for a few seconds on
each side until blistered and charred in places.</span></div>
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<span style="color: #444444;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Serve hot or at room temperature.</span><br />
<br />
<span style="color: #444444;">This recipe is just one of many found in my book Devnaa's India: Delicious Vegetarian Cooking & Street Food available at <a href="http://devnaa.com/">devnaa.com</a> and <a href="http://www.amazon.co.uk/Devnaas-INDIA-Delicious-Vegetarian-Cooking/dp/0957094752" target="_blank">Amazon</a></span><br />
<br />
<span style="color: #444444;">Roopa</span><br />
<span style="color: #444444;"><a href="http://www.devnaa.com/" target="_blank">www.devnaa.com </a></span></div>
Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-6851960990867741592013-08-17T11:20:00.000-07:002013-08-17T11:20:24.727-07:00Future Updates...We're big on community spirit here at Devnaa and we believe that's what we're building over on our <a href="https://www.facebook.com/indiansweets" target="_blank">Facebook page</a>. Please visit our <a href="https://www.facebook.com/indiansweets" target="_blank">Facebook Page</a> for the latest Devnaa news, product info, recipes and discount codes - thank-you :)<br />
<br />
<a href="https://www.facebook.com/indiansweets">https://www.facebook.com/indiansweets</a><br />
<br />
<a href="http://www.devnaa.com/">www.devnaa.com</a><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tZbDnJ0CBl237wnszIktMn0gzVIGis0QxMBRlyywzb2fFr5swnWUrRykOpWiv14NFQ1kYbA4tJ1Uy4-lhXV2IuSCZ9s6MbvOgJlEuwWUGsi8Y1uVAXfDZKkzOMByCXxaTK11rnyvhQI/s1600/Devnaa_Group_Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tZbDnJ0CBl237wnszIktMn0gzVIGis0QxMBRlyywzb2fFr5swnWUrRykOpWiv14NFQ1kYbA4tJ1Uy4-lhXV2IuSCZ9s6MbvOgJlEuwWUGsi8Y1uVAXfDZKkzOMByCXxaTK11rnyvhQI/s320/Devnaa_Group_Image.jpg" width="320" /></a></div>
<span id="goog_1823784892"></span><span id="goog_1823784893"></span><br />Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-85644238369079645282013-01-22T02:42:00.002-08:002013-01-22T02:42:40.380-08:00Devnaa Sweet (Chocolate) HeartsWith Christmas a distant memory, New Year's resolutions fading into the distance and sub zero temperatures here in the UK, mid January really has us all singing the blues! Worry not though - it's almost over and the beginning of February will bring with it that little flicker of excitement, that small glow at the end of the winter gloom - Valentine's Day!<br />
<br />
The 'Hallmark holiday' which divides the people but whether you love it or hate it you'll definitely be talking about it, and once it's over the days will be noticeably brighter and it will almost be Spring (we hope)!<br />
<br />
This year at Devnaa we've tried to raise spirits with our cutest Valentine's collection yet - heart shaped white, milk and dark chocolates filled with our decadent signature caramel flavours, all packed up in matching heart shaped boxes and finished with cute little bows. Available in 6 piece or 11 piece boxes they make a great treat for a loved one or to share with your other half, be that your soulmate, sibling, or best friend! We feel that the Pistachio & Saffron, Chai, and Coconut & Cardamom caramels will melt the hearts of even the most adamant of holiday haters.<br />
<br />
To make the collection all the sweeter there is also a gift set available pairing the 6 piece hearts box with our Indian Inspired Dessert Recipe Book. Why not learn a few tricks and spoil your love with delicious desserts all year round?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpiWdwkCooAz3VO_vP5leCr4CRoPBAN9P0ukLgHtn7uzNwgGY-Ur9tyL3hgS5aQ8GJnUpTJuJNS7t8yV96NRngBwjg-yd_1LnZsDBedFQLxfukNHCMAYwYdSEei__vm6dTIkLiRBjIj8/s1600/Devnaa_Valentines_Heart_11_Lid-HR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpiWdwkCooAz3VO_vP5leCr4CRoPBAN9P0ukLgHtn7uzNwgGY-Ur9tyL3hgS5aQ8GJnUpTJuJNS7t8yV96NRngBwjg-yd_1LnZsDBedFQLxfukNHCMAYwYdSEei__vm6dTIkLiRBjIj8/s320/Devnaa_Valentines_Heart_11_Lid-HR.jpg" width="320" /></a></div>
<span id="goog_507673699"></span><span id="goog_507673700"></span><br />
<br />
If caramels are not the way to the heart of your loved one then we have also launched a limited edition Tiffin Box of our Signature Pralines. Filled with 8 pieces of Almond & Orange Praline and 8 pieces of Cinnamon Praline packaged in our award nominated signature packaging this makes a beautiful and delicious gift.<br />
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For more details on any of the products mentioned above please visit the <a href="http://www.devnaa.com/Valentines+2013.htm" target="_blank">Valentine's 2013</a> page on our website.Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-82384161495160307722012-11-29T04:10:00.000-08:002012-11-29T04:10:34.708-08:00Christmas 2012<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"></span><span style="color: #cc0000; font-family: Arial;">This Christmas we've created a unique range of special gifts, from stocking fillers to gift hampers 'choc'-full of treats!</span><br /><span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;">Our festive <a href="http://www.devnaa.com/Xmas+2012/Chocolate+Sharing+Set.html" target="_blank">red and green sharing sets</a> make perfect 'secret santa' gifts or stocking fillers and are fun gifts for children too. The <a href="http://www.devnaa.com/Xmas+2012/Devnaa+Coffee+Masala+Caramels.html" target="_blank">Limited Edition Dark Chocolate Coffee Masala Caramels</a>, created exclusively for Autumn/Winter 2012, are warming, dark caramels which have been infused with our signature freshly ground blend of cinnamon, cardamom, ginger and clove alongside a hint of delicious roasted coffee, all enrobed in silky smooth dark chocolate - perefect for the more sophisticated chocolate lover.</span><br /><span style="color: #cc0000; font-family: Arial;"></span><br /><span style="color: #cc0000; font-family: Arial;">Especially for Christmas, our <a href="http://www.devnaa.com/Xmas+2012/Devnaa+Divine+Chocolate+Gift+Set.html" target="_blank">Devnaa Divine Gift Set</a> at £20.00 provides an affordable gift solution which contains a delicious selection of our signature masala infused delights- from the spiced bar to the caramels and the drinking chocolate the warming blend of ginger, cinnamon, clove and cardamom tastes just like Christmas! </span><br />
<span style="color: #cc0000; font-family: Arial;"></span><br />
<span style="color: #cc0000; font-family: Arial;">Our range of larger hampers from the <a href="http://www.devnaa.com/Xmas+2012/Devnaa+Xmas+Gift+Set.html" target="_blank">Discovery</a> (£39.95), presented in a smart gold gift box; to the <a href="http://www.devnaa.com/Xmas+2012/Devnaa+Gift+Hamper.html" target="_blank">Delights</a> (£70.00) in a festive red hamper with gold Christmas ribbon; and the <a href="http://www.devnaa.com/Xmas+2012/Devnaa+Deluxe+Hamper.html" target="_blank">Deluxe</a> (£85.00), arranged in a hand decorated, luxury jute bag, provide a special selection of all of our signature sweets and chocolates, beautifully presented to make stunning Christmas gifts.</span><br /><span style="color: #cc0000; font-family: Arial;"></span><br /><span style="color: #cc0000; font-family: Arial;">Click the link to see the full collection: <a href="http://www.devnaa.com/Xmas+2012.htm">http://www.devnaa.com/Xmas+2012.htm</a></span><br />
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Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-82455283216873559062012-11-13T03:10:00.000-08:002012-11-13T07:59:45.360-08:00Rasmalai with Strawberry Compote (Happy Diwali!)<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Happy Diwali! On my favourite day of the year, it's only right that I share one of my favourite recipes - Rasmalai. For me, this light, milky dessert makes a change from the heavy, sugary treats normally associated with this time of year - and if you are having family or friends over for dinner I'm sure they will also appreciate the change.</span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Rasmalai
originates from Orissa in the Bengal region of India, but its irresistible
deliciousness has allowed it to travel across the country and the world and it
is now probably one of the most well-known and favoured Indian desserts of all
time. The soft, melt-in-the-mouth, sponge-like ovals are the “malai,” and the
sweet, fragrant, delicately spiced milk is the “ras.” This dessert takes time
to make, but is well worth it; and you can even make it a day in advance if you
are having a dinner party.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Traditionally, rasmalai is flavoured with cardamom and saffron, so the vanilla, rose water and strawberry compote are entirely optional but I feel they add an uplifting and refreshing new dimension to this classic recipe.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcK1K0Nn3kaASm6Sc1gsMUmVRwcdTE2tTJ8zdvEjgknGqXqfImGu8x2i8Z6aSqADm-oZgApw9ZjpegUrLDb42Z9oCxiJxnM5acgfaoz31n4FvXES0-Wkm2h4f5dmDqgaw-zDS_l1MDKjM/s1600/Devnaa_rasmalai_with_strawberry_compote_social_media.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcK1K0Nn3kaASm6Sc1gsMUmVRwcdTE2tTJ8zdvEjgknGqXqfImGu8x2i8Z6aSqADm-oZgApw9ZjpegUrLDb42Z9oCxiJxnM5acgfaoz31n4FvXES0-Wkm2h4f5dmDqgaw-zDS_l1MDKjM/s400/Devnaa_rasmalai_with_strawberry_compote_social_media.jpg" width="400" /></a></div>
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<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Ingredients <span style="font-size: x-small;">(serves 6)</span></span></u></b></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">For the Malai<o:p></o:p></span></u></b></div>
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 L whole
milk<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 tbsp
lemon juice<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 L water<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">200 g
caster sugar<o:p></o:p></span><br />
<br />
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">For the Ras<o:p></o:p></span></u></b><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">500 ml
whole milk<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">100 g
caster sugar<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">¼ tsp
crushed saffron threads<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">¼ vanilla
pod<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 tbsp
rose water<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">¼ tsp
ground cardamom<o:p></o:p></span><br />
<br />
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">For the Strawberry Compote<o:p></o:p></span></u></b><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">175 g
strawberries<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 tbsp
caster sugar<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 tbsp
rose water<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">¼ tsp
vanilla extract</span><br />
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span> </div>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p><span style="font-family: Times New Roman;">
</span></o:p></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Method</span></b></div>
<ul>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">The first part of this recipe is making the paneer,
which will form the “malai.” </span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: Arial;">Heat up the milk in a wide saucepan over a medium high heat.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: Arial;">When the milk comes to a rolling boil, add the lemon juice and reduce the heat.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: Arial;">You will see the milk begin to curdle and split.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: Arial;">When the liquid part of the milk turns a greenish colour, pour the contents of the pan through a sieve or colander lined with a cheesecloth.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: Arial;">Let the liquid drain away and the rinse the milk solids, or paneer, with cold water.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: Arial;">Tie the cheesecloth up around the paneer and either press with weights or leave to hang from a tap until all the liquid drains away and the paneer is dry.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Place the drained paneer in a food processor with a
chopping attachment, and blend until it comes together to form a smooth ball.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Remove from the processor and knead gently until
you have a completely smooth dough.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Use a rounded dessert spoon to form 12 equal
portions of the dough, and roll each into a smooth round ball with no cracks in
it.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Bring the 200 g sugar and water to the boil
together inside a large pressure cooker.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Take each ball of the paneer and gently flatten it
until it is approximately 1-cm thick.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Place all of the paneer patties into the pressure
cooker and allow them to cook over a medium heat until the whistle rises or for
a maximum of 10 minutes.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Allow the cooker to cool before you open it; and
then use a serrated spoon to gently lift out each malai, and place it on a dish
to cool slightly.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">While the malai are cooking and cooling, you can
begin making the “ras.”<span style="mso-spacerun: yes;"> </span>Bring the milk
to the boil in a large non-stick saucepan over a high heat.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">When the milk has boiled, reduce the heat, add the
sugar, saffron, rose water, and vanilla pod, and allow to simmer, stirring
occasionally until the milk has reduced by one third (about 15 minutes).</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Turn off the heat and remove the vanilla pod from
the milk. </span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Stir in the cardamom, and allow to cool slightly.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">When both the ras and malai have cooled slightly
but are still warm, gently squeeze out some of the excess sugar syrup from the
malai by pressing them downwards, and then place each one into the ras.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Place in the refrigerator to chill completely</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">To make the strawberry compote, hull and quarter
the strawberries and place in a saucepan together with the sugar, rose water,
and vanilla extract.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Warm over a low heat, stirring occasionally and
allowing the strawberries to release their juice; and then let the mixture
thicken a little (about 5 minutes).</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Allow the compote to cool slightly before
refrigerating.</span></div>
</li>
<li><div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">To assemble the dessert, place a rasmalai on the
centre of each dish, and top with a tsp of compote. Place another rasmalai on
top, and garnish with a little extra compote and some chopped pistachios if
desired. Serve chilled.<o:p></o:p></span></div>
</li>
</ul>
<div class="MsoNormal" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<span style="font-family: Times New Roman;">
</span></div>
<br />Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-83879251834405816602012-10-22T10:14:00.000-07:002012-10-22T10:14:30.142-07:00Diwali Gifts 2012<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;">We've created some awesome<a href="http://www.devnaa.com/Diwali+2012.htm" target="_blank"> gifts for Diwali</a> this year and our 2012 Collection is now available to purchase online.</span><br />
<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;">To start with there's our Limited Edition Dark Chocolate Coffee Masala Caramels - Made
exclusively for Autumn/Winter 2012 these warming, dark caramels have been
infused with our signature freshly ground blend of cinnamon, cardamom, ginger
and clove alongside a hint of delicious roasted coffee, all enrobed in silky
smooth dark chocolate.</span><br />
<span style="color: #cc0000; font-family: Arial;"></span><br />
<span style="color: #cc0000; font-family: Arial;">We've also created a delightful collection of gift hampers to suit a variety of budgets; from our Discovery hamper at £39.95 to our incredible Deluxe hamper at £85.00 which includes a beautifully decorated jute gift bag. </span><br />
<span style="color: #cc0000; font-family: Arial;"></span><br />
<span style="color: #cc0000; font-family: Arial;">Finally we have a dazzling Diwali greetings card from our friends over at Ananya, the card can be purchased separately or combined with any of our lovely Diwali gifts. </span><br />
<span style="color: #cc0000; font-family: Arial;"></span><br />
<span style="color: #cc0000; font-family: Arial;">Click the link to see the full collection: <a href="http://www.devnaa.com/Diwali+2012.htm">http://www.devnaa.com/Diwali+2012.htm</a></span><br />
<span style="color: #cc0000; font-family: Arial;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhyKq62jmkDsArZuXLWrq0LqmirHBRxqlCyUyi8oyciYDbkH_NQLnXzQjMQ26koI1RxWJecwGYU3iP9Eiz3NrONT30tY7aOJ9YRvKvknphUYmDLkXj1ftYiheNc1WTB-A0Z0ktodl2k4/s1600/Devnaa_2012_Premium_Jute_Bag_600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhyKq62jmkDsArZuXLWrq0LqmirHBRxqlCyUyi8oyciYDbkH_NQLnXzQjMQ26koI1RxWJecwGYU3iP9Eiz3NrONT30tY7aOJ9YRvKvknphUYmDLkXj1ftYiheNc1WTB-A0Z0ktodl2k4/s320/Devnaa_2012_Premium_Jute_Bag_600.jpg" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com3tag:blogger.com,1999:blog-5151571592901297335.post-53995207137855032852012-07-09T09:14:00.000-07:002012-07-09T09:14:22.533-07:00Chilli & Lemon Popcorn RecipeThe miserable weather in England these last few weeks has had the Devnaa team staying in, watching movies and reaching for comfort food. In an attempt to maintain a vaguely healthy lifestyle (in case the sun decides to break out in a late summer hurrah) we've been trying to snack more on popcorn rather than anything deep fried and highly calorific. Pleasantly, this had led to a tremendous variety of flavours of the fluffy snack being created and it's been lots of fun trying out sweet, savoury and even sour versions!<br />
<br />
Here's one of our favourites - chilli and lemon popcorn with some fried spring onions for extra flavour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBx5b-PpCQnVkKJ_PL4J7qNqpoQIoc5SuRl4gwPCrMqX0mjjG6EXATvSCZLia5l0gHqt2WN9J4tQmLXKScE-WnWrEp_cmJYA9Vxeewq6u9pBFPulhKagBs7X1_yxiboMbIAftoBkBnPM/s1600/Devnaa_Popcorn_Logo.jpg" imageanchor="1"><img alt="" border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBx5b-PpCQnVkKJ_PL4J7qNqpoQIoc5SuRl4gwPCrMqX0mjjG6EXATvSCZLia5l0gHqt2WN9J4tQmLXKScE-WnWrEp_cmJYA9Vxeewq6u9pBFPulhKagBs7X1_yxiboMbIAftoBkBnPM/s640/Devnaa_Popcorn_Logo.jpg" title="chilli and lemon popcorn" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 12pt; line-height: 115%;">Chilli Lemon Popcorn
Recipe </span></u></b><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 10pt; line-height: 115%;">(serves 10)</span></u></b></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Calibri;">Ingredients:<o:p></o:p></span></u></b></div>
<span style="font-family: Calibri;">4 tbsp sunflower oil<o:p></o:p></span><br />
<span style="font-family: Calibri;">200 g spring onions, finely chopped<o:p></o:p></span><br />
<span style="font-family: Calibri;">5 tbsp butter<o:p></o:p></span><br />
<span style="font-family: Calibri;">3 tsp paprika powder<o:p></o:p></span><br />
<span style="font-family: Calibri;">Zest of 1 lemon, finely grated<o:p></o:p></span><br />
<span style="font-family: Calibri;">150 g popcorn kernels<o:p></o:p></span><br />
<span style="font-family: Calibri;">Salt to taste</span><br />
<br />
<ul>
<li><span style="font-family: Calibri;"><o:p><span style="font-family: Times New Roman;">
</span>Heat up 2 tsp of the oil in a small frying pan
and add the onions.</o:p></span></li>
<li><span style="font-family: Calibri;"><o:p></o:p></span><span style="font-family: Calibri;"><o:p>Fry the onions until crisp and brown and then
reduce the heat and add the butter.</o:p></span></li>
<li><span style="font-family: Calibri;"><o:p>Allow the butter to melt, then turn off the heat
and stir in the paprika and lemon zest.</o:p></span></li>
<li><span style="font-family: Calibri;"><o:p>Leave to one side.</o:p></span></li>
<li><span style="font-family: Calibri;"><o:p>Heat up the remaining oil in a large, heavy
bottomed pan placed over a medium heat.</o:p></span></li>
<li><span style="font-family: Calibri;"><o:p>Add the popcorn kernels before the oil gets hot
and toss them in the oil. Shake the pan so that you have an even layer of
popcorn on the bottom.</o:p></span></li>
<li><span style="font-family: Calibri;"><o:p>Cover the pan with a secure lid and allow the
popcorn to pop. </o:p></span></li>
<li><span style="font-family: Calibri;"><o:p>Using a rolled up dish towel to protect your
hands and hold the lid of the pan down, carefully shake the pan every 30
seconds or so to help the popcorn cook evenly.</o:p></span></li>
<li><span style="font-family: Calibri;"><o:p>When the popping sound reduces to 1 pop every 2
seconds, turn off the heat and leave the pan covered until the popping sounds
stop completely.</o:p></span></li>
<li><span style="font-family: Calibri;"><o:p>Transfer the popped popcorn to a large mixing
bowl and pour the flavoured butter on top (you may need to reheat it slightly
first if it has cooled and become too firm).</o:p></span></li>
<li><span style="font-family: Calibri;"><o:p>Toss the butter into the popcorn until all of
the corn is well coated. </o:p></span></li>
<li><span style="font-family: Calibri;"><o:p>Add salt to taste and serve immediately.<o:p></o:p></o:p></span></li>
<span style="font-family: Calibri;"></span></ul>
<span style="font-family: Calibri;"><span style="font-family: Times New Roman;">
</span></span><br />Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-53477712678252669072012-06-29T05:18:00.001-07:002012-06-29T05:19:42.322-07:00Vegetable Manchurian, an Indo-Chinese RecipeOne of our favourite dishes to order when we eat out at an Indian restaurant is the 'vege-manchurian'. It consists of small, deep fried dumplings made of vegetables and flour, served with an amazingly thick, dark gravy full of Oriental flavours like soy sauce and ginger. The dumplings can contain most varieties of vegetables but I've chosen to keep my version simple with just carrots and cabbage.There are lots of Chinese inspired Indian recipes on the menus of Indian restaurants these days from honeyed potatoes and different varieties of noodles but we like this one the most! I often wondered how it was made and happily, upon researching it, found it was not difficult at all. Now we can enjoy one of our favourite restaurant dishes home made Devnaa style, and so can you :)<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWQMhP3QhQrYeAnZmgZTDEd5Cy_n72q09Cx-xmAG18Ce0aE1-UT3xsNLJI5ouoM_nu44Bgb_abqHH7Fc442vthR6MCTeW81pggEJA50Pt2J8nbj5hzjYNHP_9CGMz1uCtW-kKdnIocAA/s1600/Devnaa_Veg_Manchurian_Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="indo chinese cuisine, vegetarian recipe" border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWQMhP3QhQrYeAnZmgZTDEd5Cy_n72q09Cx-xmAG18Ce0aE1-UT3xsNLJI5ouoM_nu44Bgb_abqHH7Fc442vthR6MCTeW81pggEJA50Pt2J8nbj5hzjYNHP_9CGMz1uCtW-kKdnIocAA/s640/Devnaa_Veg_Manchurian_Logo.jpg" title="vegetable manchurian recipe" width="640" /></a></div>
<br />
<br />
<br />
<div align="center" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 12pt; line-height: 115%;">Vegetable Manchurian
Recipe </span></u></b><b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 10pt; line-height: 115%;">(serves 8)</span></u></b></span></div>
<div align="center" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Calibri;">Ingredients:<o:p></o:p></span></u></b></div>
<span style="font-family: Calibri;">1 vegetable stock cube<o:p></o:p></span><br />
<span style="font-family: Calibri;">500 ml hot water<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Calibri;">Dumplings:<o:p></o:p></span></u></b></div>
<span style="font-family: Calibri;">600 g cabbage<o:p></o:p></span><br />
<span style="font-family: Calibri;">300 g carrots<o:p></o:p></span><br />
<span style="font-family: Calibri;">5 tbsp plain flour<o:p></o:p></span><br />
<span style="font-family: Calibri;">5 tbsp corn flour<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 tsp grated ginger<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 tsp grated garlic<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 small green chilli (finely chopped)<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 tbsp light soy sauce<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 tsp red chilli flakes<o:p></o:p></span><br />
<span style="font-family: Calibri;">Ground black pepper to taste<o:p></o:p></span><br />
<span style="font-family: Calibri;">Salt to taste<o:p></o:p></span><br />
<span style="font-family: Calibri;">Oil for deep frying<o:p></o:p></span><br />
<br />
<ul>
<li>
<span style="font-family: Calibri;">Dissolve the stock cube in the hot water and
leave aside to cool.</span></li>
<li><span style="font-family: Calibri;">Finely chop the cabbage and grate the carrot to
achieve coarse (small but not too mushy) shreds.</span></li>
<li><span style="font-family: Calibri;">Combine the vegetables and stir in the flours,
ginger, garlic, chilli, soy sauce, chilli flakes, pepper and salt.</span></li>
<li><span style="font-family: Calibri;">Mix well to combine, you should be able to take
a tablespoon of the mixture and squash it into a rough ball that holds
together. If this does not work, add some of the vegetable stock mixture until
you achieve the right consistency. <span style="mso-spacerun: yes;"> </span>(You
should still have about 400 ml stock left over for the gravy).</span></li>
<li><span style="font-family: Calibri;">Heat up oil in a deep frying pan or wok placed
over a medium-high heat. The oil is ready if you place some of the cabbage
mixture in and it rises to the surface immediately.</span></li>
<li><span style="font-family: Calibri;">Take tablespoons of the cabbage mixture, roll
into rough balls and deep fry until golden brown all over.</span></li>
<li><span style="font-family: Calibri;">Drain on kitchen paper and keep warm.<o:p></o:p></span></li>
</ul>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Calibri;">Gravy:<o:p></o:p></span></u></b></div>
<span style="font-family: Calibri;">3 tbsp corn flour<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 tbsp oil<o:p></o:p></span><br />
<span style="font-family: Calibri;">250 g spring onions (use the green bits too!)<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 tbsp grated ginger<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 tbsp grated garlic<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 small green chillies (finely chopped)<o:p></o:p></span><br />
<span style="font-family: Calibri;">3 tbsp light soy sauce<o:p></o:p></span><br />
<span style="font-family: Calibri;">5 tbsp tomato ketchup<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 tbsp balsamic vinegar<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 tbsp dark muscovado sugar<o:p></o:p></span><br />
<span style="font-family: Calibri;">Salt to taste<o:p></o:p></span><br />
<span style="font-family: Calibri;">5 tbsp finely chopped coriander</span><br />
<br />
<span style="font-family: Calibri;"><o:p><span style="font-family: Times New Roman;">
</span></o:p></span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;"><ul>
<li><div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0cm 0cm 0pt 35.7pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -17.85pt;">
Mix the corn flour into about 100 ml of the cold
vegetable stock and leave aside.</div>
</li>
<li><div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0cm 0cm 0pt 35.7pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -17.85pt;">
Heat up the oil in a large pan and then add the
spring onions, ginger, garlic and chilli.</div>
</li>
<li><div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0cm 0cm 0pt 35.7pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -17.85pt;">
Allow to cook until lightly browned and the
flavours have released well.</div>
</li>
<li><div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0cm 0cm 0pt 35.7pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -17.85pt;">
Carefully pour about 300 ml of the vegetable
stock into the pan and stir well.</div>
</li>
<li><div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0cm 0cm 0pt 35.7pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -17.85pt;">
Allow the stock to come to a boil over a high
heat and then reduce the heat slightly before adding the soy sauce, ketchup,
vinegar, sugar and salt.</div>
</li>
<li><div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0cm 0cm 0pt 35.7pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -17.85pt;">
Mix well and allow the sauce to come to the boil
over a medium heat.</div>
</li>
<li><div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0cm 0cm 0pt 35.7pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -17.85pt;">
Stir in the corn flour mixture and cook until
you have thick gravy.</div>
</li>
<li><div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0cm 0cm 0pt 35.7pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -17.85pt;">
Arrange the dumplings in a serving dish and pour
the gravy on top.</div>
</li>
<li><div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin: 0cm 0cm 0pt 35.7pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -17.85pt;">
Sprinkle with coriander and serve immediately.<o:p></o:p></div>
</li>
</ul>
<span style="font-family: Times New Roman;">
</span><br />
<span style="font-family: Times New Roman;"><strong>Chef's note: </strong>You can use most vegetables when making the dumplings but as they are deep fried, be careful not to add sweetcorn in case the corn bursts in the oil whilst frying. xx</span></span>Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-4886860846194799152012-06-18T04:47:00.000-07:002012-06-18T04:47:41.359-07:00Devnaa: Indian Inspired DessertsToday I take a pause from recipe posting to announce the very exciting arrival of our first ever published recipe book!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVQ51HcVZ7X2LoJ0ZrqGDhNCakyLfWxn-qk1GcmUj2lvqC5IfyEIHUcOrBKLc4_ectr0s7frtqpbUxtxmfVeOIcz2pd3WLs74JywlhxLQwaq3gbktffeMJjv01t8bPnw5JbCDucSysFM/s1600/Devnaa_Book_Cover_HR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="indian dessert recipes" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVQ51HcVZ7X2LoJ0ZrqGDhNCakyLfWxn-qk1GcmUj2lvqC5IfyEIHUcOrBKLc4_ectr0s7frtqpbUxtxmfVeOIcz2pd3WLs74JywlhxLQwaq3gbktffeMJjv01t8bPnw5JbCDucSysFM/s640/Devnaa_Book_Cover_HR.jpg" title="Devnaa Indian Inspired Desserts" width="571" /></a></div>
<br />
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="color: black; font-family: inherit;">Devnaa:
Indian Inspired Desserts presents our portfolio of original, egg-free recipes
that combine both eastern and western flavours. The Cake and Biscuits section
includes some of our favourite recipes, such as Apricot and Saffron Scones,
Indian Inspired Carrot Cake, and Raspberry Nankhatai. These are great to enjoy with family or friends over a lovingly-brewed
cup of chai and they are also a brilliant way to start experimenting with Indian
spices. The Sweet Treats section is dedicated to the rich, intense, bite-sized
delicacies found in Indian sweet shops. Chikki and Shahi Barfi are traditionally
Indian, while others, like Dried Fruit Ghoogra or Chocolate Khaja have an
updated fusion twist. The After Dinner Desserts section presents sweet, fragrant Indian
puddings that that can be served chilled or piping hot. Following recipes like
Seera and Shrikand, fusion desserts include Coconut and Ginger Cheesecake and
Exotic Fruit Trifle. Cool, refreshing recipes in Drinks and Frozen Desserts
include Mango and Cardamom Lassi, Rose and Vanilla Kulfi, and Watermelon
and Strawberry Spiced Sorbet.</span></div>
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</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
Devnaa: Indian Inspired Desserts is available via the <a href="http://www.devnaa.com/Recipe+Book/Devnaa%3A+Indian+Inspired+Desserts.html" target="_blank">Devnaa</a> website, signed and with free delivery. It is also available in Kindle and paperback format from <a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_0_4?url=search-alias%3Daps&field-keywords=devnaa&sprefix=devn%2Caps%2C218" target="_blank">Amazon.</a><br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-56268391801504429632012-06-02T03:19:00.000-07:002012-06-02T03:19:09.678-07:00A Jubilee Dessert Fit For An Indian RajI wanted to post something special for the jubilee weekend but for weeks couldn't think of what to make. An Indian style spin on a British classic? Something sticky toffee-esque? How about a British curry night inspired menu? Seasonal veg Jalfrezi? Hmm... Nothing was quite hitting the spot. It had to be something fitting for this royal occasion, something different, luxurious and indulgent but light and summery for the season.<br />
<br />
I thought back to the British rule in India which inspired so many great dishes, most of which can still be found on the menu in any 'tandoori' style restaurants here in England today, but none of which seemed right for a British street party. Then I thought of an Indian tea party... What would I serve at a tea party at one of the Royal palaces in India? Something to complement a fragrant cup of masala chai, which is not too heavy in the Indian heat, that is special and regal enough to serve to royalty. Something which is beautiful, simple to make and full of delicious flavour.<br />
<br />
The result - a trifle inspired slice, with sparkling vegetarian passion fruit jelly, lightly spiced ginger biscuits and egg free mango custard, topped with lashings of whipped cream and some very British strawberries, yum! Trifle and strawberries are British classics and mangoes are the national fruit of India. Cream is an international indulgence and the ginger biscuits complement the flavours of the fruits as well as the aroma of masala chai perfectly, and they are egg free to boot! Passion fruit have become extremely popular in India, although they are not native there. As they are originally from Brazil, my guess is that they were brought to India by the Portuguese who colonised the western region of Goa in the 16th century. The climate in India suits passion fruit well and they are now cultivated across the country as well as in Sri Lanka.<br />
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<br />
A note on the recipe: I'm certain there are far more sophisticated ways of making this than in a disposable foil tray but for ease and convenience, this works great. If you are lucky enough to have more suitable tools to hand please go ahead and use them :) Also, sticking with the vegetarian friendly theme I have used vegetarian jelly and egg free custard, feel free to substitute if your diet permits although I believe this tastes just as good.<br />
<br />
<strong><u><span style="font-size: large;">Indian Inspired Jubilee Trifle Slices</span></u></strong><br />
<br />
<strong><u>For the sparkling passion fruit vegetarian jelly:</u></strong><br />
4 ripe passion fruit<br />
300 ml cold water<br />
2 x 6 g sachets of vegetarian gelatin (such as 'Vege-Gel', available in most supermarkets or substitute with agar agar if you are able to get it)<br />
sugar to taste<br />
200 ml sparkling passion fruit drink (such as Rubicon)<br />
100 g (about 8) ginger crinkle biscuits (<u>not</u> ginger nuts as they are too hard!)<br />
<br />
<strong><u>Method:</u></strong><br />
<ul>
<li>Lightly grease a shallow 30 x 20 cm foil baking tray.</li>
<li>Chop the passion fruits in half and scoop the flesh out into a fine metal sieve placed on top of a measuring jug.</li>
<li>Press all the pulp through the sieve, you should get at least 50 ml, use more fruit if necessary.</li>
<li>Having pressed out all of the juice, if desired you can add one or two teaspoons of the seeds to the juice to add texture to your finished jelly, or just discard them if you prefer a smooth version. Leave the pulp aside.</li>
<li>Add the water to a saucepan and thoroughly whisk in the powdered vegetarian gelatin.</li>
<li>Set over a medium heat and until boiling.</li>
<li>Whisk in the passion fruit pulp and sugar if using then allow to cool for 2 minutes in the pan, stirring continuously.</li>
<li>Gently stir in the sparkling juice and pour quickly and carefully into the prepared tray - you don't want to lose too many bubbles.</li>
<li>Roughly break up 4 of the biscuits and randomly place across the surface of the jelly.</li>
<li>Roughly crush the remaining biscuits in your palms and sprinkle coarse crumbs in the gaps between the biscuits.</li>
<li>Leave aside, vegetarian jelly sets at a much higher temperature than other gelatin so this should be set within a few minutes.</li>
</ul>
<strong><u>For the egg free mango custard:</u></strong><br />
1 ripe kesar mango<br />
275 ml full fat milk<br />
4 tbsp vegetarian custard powder (such as Bird's)<br />
sugar to taste<br />
<br />
<strong><u>Method:</u></strong><br />
<ul>
<li>Peel and chop the mango into chunks, pulse in a food processor.</li>
<li>Press the mango puree through a fine metal sieve and into a measuring jug.</li>
<li>You should get around 125 ml of smooth mango pulp.</li>
<li>Pour the milk into the measuring jug and whisk with the mango until well combined.</li>
<li>Add the custard powder and sugar if using to a large mixing bowl.</li>
<li>Add a few tablespoons of the mango/milk mixture to the powder and whisk to create a thick, smooth paste.</li>
<li>Heat the remaining milk mixture until almost boiling.</li>
<li>Pour the hot milk into the custard paste, whisking continuously.</li>
<li>Whisk well and then return to a saucepan and back to the heat.</li>
<li>Heat the custard, whisking all the time until thickened.</li>
<li>Leave aside to cool, stirring occasionally.</li>
</ul>
<strong><u>Assembly:</u></strong><br />
600 ml double cream<br />
100g caster sugar<br />
strawberries, ginger biscuits, dark chocolate to decorate<br />
<br />
<strong><u>Method:</u></strong><br />
<ul>
<li>Spread the cooled custard over the set jelly and refrigerate until the custard has set.</li>
<li>Whip the cream and sugar together until soft peaks form.</li>
<li>Spread on top of the set custard.</li>
<li>Refrigerate for at least 4 hours.</li>
<li>Run a knife around the edge of the trifle and then carefully cut away the sides of the tray.</li>
<li>Using a knife dipped in hot water cut the trifle into slices and place each slice onto a serving plate.</li>
<li>Decorate with strawberries, extra ginger biscuits or even drizzle on some melted dark chocolate if desired.</li>
<li>Serve immediately.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitEdtKA_92PaRtkvIPH4jrdFIcn3LVHhpDyfQEOPg_srvP9E-kRh_xDG8LtuWDRyJm78A-221cWcDkvnXVHbnSJ47ldkHTvh6jllVBu8cXjjIDDyUo6qOySxJl6XjmNJ-YMbxvGZkHQ0/s1600/Jubilee+Trifle2_LOGO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="indian vegetarian trifle with passion fruit jelly and mango custard" border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitEdtKA_92PaRtkvIPH4jrdFIcn3LVHhpDyfQEOPg_srvP9E-kRh_xDG8LtuWDRyJm78A-221cWcDkvnXVHbnSJ47ldkHTvh6jllVBu8cXjjIDDyUo6qOySxJl6XjmNJ-YMbxvGZkHQ0/s640/Jubilee+Trifle2_LOGO.jpg" title="indian vegetarian trifle with passion fruit jelly and mango custard" width="640" /></a></div>
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</ul>Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com1tag:blogger.com,1999:blog-5151571592901297335.post-44428149203660275052012-05-28T08:18:00.004-07:002012-05-28T08:18:58.024-07:00Recipe: Mango BarfiIndia's favourite fruit - Indian mangoes - are ripe and in season! This will bring a burst of sunshiney joy to most people I know of South Asian descent, who eagerly await this time of year for these scarce few weeks when we are able to purchase the fruit here in England. There is no flavour like it, yes you can get the tinned pulp of the 'Kesar Keri/Mango' all year round in Indian supermarkets but it's just not the same. Neither are the greenish-red skinned mangoes of the West Indies, nothing compares to the sweet, fruity, delicious flavour from the saffron orange mangoes from India and Pakistan when they are at their peak season.<br />
<br />
For years we have tried to recreate this flavour in the Devnaa kitchen, how wonderful it would be if we could offer this amazing aroma to our customers all year round but alas, absolutely nothing compares to the real deal. So, with the fruit in season and us having purchased boxes full to enjoy while we can, I snuck two mangoes out of the box when nobody was looking to create this mango barfi recipe that's easy to make and everybody can enjoy at home. Keep it chilled in the fridge once made and consume within 2 days, if it lasts that long!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLmwGWcCcvXGiC6WRkgcBOg55yzd97_pgjhMxGtDVa82jCc6aeVP2jlgQCHQEq2y-WGdlWwvyDblQy0ZxCI_vgzKGIv7JAfQGksZb0hlCpk2zU2t0JL2_W6WYlriswHsgxz4skCe0JhM/s1600/Mango+Barfi_Logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLmwGWcCcvXGiC6WRkgcBOg55yzd97_pgjhMxGtDVa82jCc6aeVP2jlgQCHQEq2y-WGdlWwvyDblQy0ZxCI_vgzKGIv7JAfQGksZb0hlCpk2zU2t0JL2_W6WYlriswHsgxz4skCe0JhM/s400/Mango+Barfi_Logo.jpg" title="mango barfi recipe" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
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I should mention that there are many recipes for mango barfi available on the Internet and this one is a little different from the rest, this one is just a bit easier with the use of milk powder and we prefer the smooth, indulgent texture and light flavour gained from this method. Perfect for summer :)<br />
<br />
<strong><u><span style="font-size: x-large;">Mango Barfi </span><span style="font-size: small;">(makes about 20 pieces)</span></u></strong><br />
<br />
<strong><u>Ingredients:</u></strong><br />
<br />
2 ripe kesar mangoes<br />
100g sweetened condensed milk<br />
100ml double cream<br />
1/4 tsp vanilla seeds (or extract if you don't have seeds)<br />
brown sugar to taste (if required)<br />
250g milk powder<br />
3 cardamom pods<br />
some good quality dark chocolate, optional.<br />
<br />
<strong><u>Method:</u></strong><br />
<ul>
<li>First the messy bit - slice the mangoes, remove the skin and place all of the flesh in a food processor. (I got about 250g worth of flesh but the quantity will depend on the mangoes, bear in mind that the other ingredients in this recipe were calculated using 250g of mango pulp).</li>
<li>Pulse the fruit to make a puree and then strain this puree through a fine metal sieve and into a measuring jug. You should end up with smooth, thick mango pulp.</li>
<li>Add the condensed milk to the mango pulp, mix well and then pour the mixture into a non stick wok.</li>
<li>Place over a gentle heat and cook, stirring continuously, until reduced by half.</li>
<li>Add the cream and the vanilla seeds and continue to cook until the mixture becomes really thick.</li>
<li>Taste the mixture at this stage, taking care whilst doing so as it will be extremely hot. If you feel you need to, add some brown sugar to taste and then continue to cook down.</li>
<li>The mixture is ready for the next step if when you draw a line through it with your spatula, it holds for 2 seconds before coming together again.</li>
<li>Add about three quarters of the milk powder and mix well to create a smooth dough that comes clean away from the wok. Add more milk powder if required.</li>
<li>Turn off the heat, crush the cardamom (fresh cardamom really makes a difference in this recipe however if you don't have it to hand you can use ready ground), and mix it into the dough.</li>
<li>Set in silicone moulds or a tray. Allow to cool completely before refrigerating.</li>
<li>Set in the fridge for at least 1 hour before demoulding or cutting into pieces.</li>
<li>If using dark chocolate, gently melt the chocolate and dip or drizzle the pieces as required. Set on greaseproof paper and then refrigerate the barfi until ready to serve.</li>
<li>Best served chilled.</li>
</ul>Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com1tag:blogger.com,1999:blog-5151571592901297335.post-40544763960702851812012-05-22T04:09:00.000-07:002012-05-22T04:09:50.171-07:00Recipe: Spinach and Corn Kofta BiryaniWeekends are always difficult in the Devnaa household - with such a large family, all of us in and out of the house constantly, busy with work or meeting friends, and of course the family and friends that pop over to say hello - Mum's constant dilemma is what to cook! Something we can all enjoy together on the rare occasion that we all happen to be at home at the same time; something we can individually heat up and eat on the go when we're busy running around; something special to serve to guests who will inevitably stop by; something to cater to all of the above which once it's done it's done - no having to make hot chapatis to serve with it every time someone wants eat, and no heating up large saucepans of curry or daal every 5 minutes!<br />
The perfect solution is of course the Biryani. To some the thought of this layered rice dish is terrifying as the process of making it is fairly long, but boy is it worth it! When you break the sections down, the work itself isn't difficult at all, just lengthy. However, the time and effort put in before hand saves a day of continuing to slave over a hot stove and the all-in-one style of the biryani means that you don't have to worry about making anything else to go alongside, it's a meal in itself.<br />
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<br />
You can make a biryani out of almost anything, the basic concept is rice layered with curry and baked in the oven. Some prefer a simple jeera rice, others will want a colourful pilau style. The curry in between the rice layers can be anything from vegetables to lamb, chicken, or eggs. The best thing about the biryani is it's versatility, from what is included in the layers to the fact that it serves as a delicious hearty family meal, if it's already made you can eat it as a quick but filling meal on the go, or it makes a beautiful addition to a dinner party menu.<br />
<br />
This biryani is admittedly quite long winded to make but so worth the effort. I came up with the combination as it is something that everyone in my family can enjoy - quite a difficult thing to achieve when cooking for 10 people! Most of the parts can be made in advance though and none of the processes are at all difficult. It will serve 8 - 10 as a main meal and 15-18 if served alongside anything else. Serve alongside a variety of chutney for extra yummyness!<br />
<br />
<h3>
<u>Spinach and Corn Kofta Biryani</u></h3>
<strong><u>for the palak (spinach) paneer kofta balls:</u></strong><br />
2 medium potatoes (about 200 g worth)<br />
150 g paneer, crumbled or finely grated<br />
2 tsp sunflower oil<br />
150 g spinach leaves<br />
1 1/2 tsp crushed garlic<br />
1 1/2 tsp finely grated ginger<br />
2 tsp of finely chopped green chillies<br />
2 tsp salt<br />
1 1/2 tbsp sugar<br />
2 tbsp lemon juice<br />
50 g fine cornmeal (maize)<br />
<br />
<strong><u>Method:</u></strong><br />
<ul>
<li>Boil or steam the potatoes until completely tender, mash them and leave aside to cool completely.</li>
<li>Roughly chop the spinach.</li>
<li>Heat up the oil in a pan over a medium heat and add the spinach, garlic, ginger and chillies.</li>
<li>Toss all of the ingredients in the pan together and cook for about 3 minutes, until the spinach is wilted and the flavours are well combined.</li>
<li>Leave aside to cool completely. (The reason for allowing the potatoes and spinach to cool is so that the kofta balls form better - if they are too warm when added to the paneer I personally find that it affects the texture and makes the paneer clump together).</li>
<li>Pre heat oven to gas mark 9/240C/475F (this sound really hot but remember that everything is already cooked) and keep aside a greased baking sheet.</li>
<li>Combine the potatoes, paneer and spinach together with all of the remaining ingredients apart from the maize.</li>
<li>Mash everything together, taste and add extra seasoning if required.</li>
<li>Add the maize as required to form a soft dough that doesn't stick to the bowl.</li>
<li>I like to make small koftas by taking one teaspoon of the mixture at a time and rolling into a smooth ball. This way will make about 40 balls but feel free to make them bigger or smaller if you wish.</li>
<li>Dust each ball in a little more maize, place on greased baking sheet and bake for about 20 minutes, turning occasionally until they are browned.</li>
<li>Note: the koftas can be steamed or fried as well as baked, baking is just my personal preference and as the oven will be needed again anyway it just makes sense.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NZ3WqETuHkqnTBFhMXakTqORanMRneyAeAFUgX-_s44mqnDcgZmEHFabIpobfzo_9cvnHywe4178bBC1X0W0dfv0-kU69i_O4k-kp5BI48ohWS8MPPGB7J3lqmA239pUjCUE89Z30CE/s1600/IMG_6887_Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NZ3WqETuHkqnTBFhMXakTqORanMRneyAeAFUgX-_s44mqnDcgZmEHFabIpobfzo_9cvnHywe4178bBC1X0W0dfv0-kU69i_O4k-kp5BI48ohWS8MPPGB7J3lqmA239pUjCUE89Z30CE/s400/IMG_6887_Logo.jpg" title="baked spinach and paneer kofta recipe" width="400" /></a></div>
<br />
<ul>
</ul>
<strong><u>for the sweetcorn gravy:</u></strong><br />
2 tbsp sunflower oil<br />
1 tsp mustard seeds<br />
1 tsp cumin seeds<br />
2 large onions (about 250 g), pureed<br />
1 1/2 tsp crushed garlic<br />
2 tsp finely grated ginger<br />
1 tsp finely chopped hot green chilli<br />
500g pureed tomatoes<br />
1/2 tsp salt<br />
2 tsp coriander and cumin powder<br />
1/2 tsp red chilli powder<br />
1/4 tsp turmeric<br />
150 g sweetcorn<br />
1 tbsp lemon juice<br />
1/2 tbsp sugar<br />
<br />
<strong><u>Method:</u></strong><br />
<ul>
<li>Heat up the oil in a heavy based saucepan over a medium heat.</li>
<li>When the oil is hot add the mustard and cumin seeds, allow them to fizz in the hot oil.</li>
<li>Add the pureed onion and cook over a medium heat until the onions are light brown (some people prefer to roughly chop the onions first, fry them and then puree them before using them but I don't feel that's a necessary step).</li>
<li>Add the garlic, ginger and chilli and allow to fry slightly alongside the onions, taking care not to burn the garlic.</li>
<li>Stir in the tomatoes and add the salt, coriander cumin powder, chilli powder and turmeric.</li>
<li>Cook for a few minutes until you see the oil start to separate from the tomatoes.</li>
<li>Add the sweetcorn, cover and cook over a low heat until the sweetcorn is tender.</li>
<li>Stir in the lemon and sugar before turning off the heat.</li>
</ul>
<strong><u>for the rice:</u></strong><br />
400 g (about 2 cups) of long grain basmati rice<br />
1 L water<br />
1 1/2 tsp sunflower oil<br />
1 1/2 tsp ghee<br />
2 tsp cumin seeds<br />
1 inch of cinnamon, crushed<br />
3 cloves<br />
2 medium onions (150 g), finely chopped<br />
200 g diced mixed peppers<br />
2 tsp salt<br />
<br />
<strong><u>Method:</u></strong><br />
<ul>
<li>Rinse the rice until the water runs clear and soak in clean water for one hour.</li>
<li>Heat up the oil and ghee in a large heavy based pan (I like to mix the ghee and oil as the ghee gives great flavour but the oil is healthier).</li>
<li>Add the cumin, cinnamon and cloves to the hot oil and allow to fizz.</li>
<li>Add the onions and cook gently until they become translucent.</li>
<li>Stir in the peppers.</li>
<li>Drain the water from the rice and add to the pan. Stir to make sure that all the grains of rice are lightly coated in oil.</li>
<li>Pour in the 1 L water (the measurement is normally twice the amount of water to rice, so as I used 2 cups of rice, I added 4 of water).</li>
<li>Stir in the salt, cover the pan and allow to cook for 10 minutes without lifting the lid.</li>
<li>After 10 minutes give the rice a bit of stir. Cover and continue to cook until the rice is cooked but firm and the water has evaporated.</li>
</ul>
<br />
<strong><u>Assembly:</u></strong><br />
<strong><u>optional ingredients for tarka (fried seasoning):</u></strong><br />
100 ml sunflower oil<br />
2 tbsp curry leaves<br />
3 tbsp cashew nuts<br />
3 tbsp peanuts<br />
2 tbsp sesame seeds<br />
<ul>
<li>Lower the heat of the oven to gas mark 5/190C/375F.</li>
<li>Lightly grease a large baking dish (my Mum's vast collection of Tupperware includes a beautiful 10"/25.5cm round, 4"/10cm deep glass baking dish which I find fits this recipe perfectly).</li>
<li>Press half of the rice (you don't have to wait for it to cool, yay!) into the bottom of the dish.</li>
<li>Pour on the gravy and spread to make an even layer.</li>
<li>Arrange the kofta balls in the gravy, pressing them in slightly.</li>
<li>Press the remaining rice on top.</li>
<li>If you wish to decorate the top of the biryani with the tarka, use the above ingredients for the following:</li>
<ul>
<li>Heat up the oil in a small frying pan.</li>
<li>Add the curry leaves, cashew nuts and peanuts.</li>
<li>Fry for 5 seconds before turning off the heat and adding the sesame seeds.</li>
<li>Allow to cook in the hot oil until the nuts have browned.</li>
<li>Pour on top of the biryani.</li>
</ul>
<li>Cover the biryani in foil and bake for 30 minutes.</li>
<li>Allow to rest for 10 minutes before serving.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsd8lC8cY2Fe4ihB6H1vp5UidS3EDdknlBGq7y9E2Sw_MAULhypz1f9N17P3ZC_OxYl_W9ks2Mh7o660CS3q2n6sLmTOGnVRSI8U1QPoFa43ijm0JPsVkmc161vfwFEd1tK3Gr_N07v4E/s1600/IMG_6892_Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsd8lC8cY2Fe4ihB6H1vp5UidS3EDdknlBGq7y9E2Sw_MAULhypz1f9N17P3ZC_OxYl_W9ks2Mh7o660CS3q2n6sLmTOGnVRSI8U1QPoFa43ijm0JPsVkmc161vfwFEd1tK3Gr_N07v4E/s400/IMG_6892_Logo.jpg" title="vegetarian kofta biryani recipe" width="400" /></a></div>
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<ul>
</ul>Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-23177140434175587952012-05-22T03:22:00.000-07:002012-05-22T03:22:45.132-07:00Mozarella Melt PakorasPakoras are one of the most famous Indian snack foods. They are usually made from vegetables, paneer, chicken or bread that have been finely chopped or sliced, dipped into a batter made from gram flour, and then deep fried. As they are so easy to make and come in so many delicious varieties they are quite popular as starters or snacks at parties, or even as weekend dinner treats for the family.<br />
<br />
Growing up as part of an (extremely) large extended family, and with pakoras being one of my Grandmother's favourite foods, I have been lucky enough to enjoy all sorts of pakoras in different flavours, shapes and sizes, on more than my fair share of occasions!<br />
<br />
With these wonderful morsels being such a go-to item, in our house at least, we have settled on just a few of our favourite varieties - potato, onion, chilli and fenugreek - that we hardly ever deviate from which is a shame as they are so versatile. Bearing this in mind, last weekend I went on a bit of a mission to create a couple of new varieties, just to break up the norm. Admittedly, the two that I came up with take a bit more time and effort than the usual chop-dip-fry method but on a special occasion, or when you'd just like to try something different, they are definitely worth giving a go.<br />
Here's the first recipe - mashed potato pakoras (known to us at home as 'bateta wada'), with a mozzarella melt middle, enjoy! :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WpO-0XYaI3T0eHnxQ0Q2dEvjzgV6oGPjR5vTYvzUHM-yKrGvYVWmrhny6LL3Cmoh3Kps7ssUyYlOYqzZy5XdrVl1jbwmG3fYqsHogwMoYT1PfLLRVjcg4tbIV_8kdi4l5BTXutlDqc4/s1600/IMG_6860.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WpO-0XYaI3T0eHnxQ0Q2dEvjzgV6oGPjR5vTYvzUHM-yKrGvYVWmrhny6LL3Cmoh3Kps7ssUyYlOYqzZy5XdrVl1jbwmG3fYqsHogwMoYT1PfLLRVjcg4tbIV_8kdi4l5BTXutlDqc4/s400/IMG_6860.jpg" title="mozarella melt (cheese and potato) pakora recipe" width="400" /></a></div>
<br />
<br />
<strong><u>Mozzarella Melt Pakoras (makes about 20)</u></strong><br />
<br />
<strong>Ingredients:</strong><br />
500g Potatoes<br />
2 teaspoons Salt (or to taste)<br />
1 teaspoon Chilli Flakes<br />
1/2 teaspoon Red Chilli Powder<br />
Juice of half a Lemon<br />
1 tablespoon Sugar<br />
50g Mozzarella<br />
200ml Sunflower Oil<br />
<strong>For the batter:</strong><br />
150g Gram Flour<br />
1 teaspoon Salt<br />
1/2 teaspoon Paprika<br />
1 tablespoon Yoghurt<br />
100ml Water<br />
2 tablespoons Chopped Coriander<br />
<strong>Method:</strong><br />
<ul>
<li>There are a few different ways of making the filling for potato pakoras, some people like to make a dry curry using all of the ingredients plus a little oil and then mash the result, personally I find it easier to boil the potatoes first until completely tender and proceed as follows.</li>
<li>Allow the potatoes to cool enough so that you can handle them, after which you can peel and mash them.</li>
<li>Add the salt to taste, bear in mind that you will need to add enough to flavour the mozzarella which will be contained within the potato, so a little extra in this case is usually better.</li>
<li>Add the chilli flakes, chilli powder, lemon and sugar and mash all of the ingredients together until they are well combined</li>
<li>At this stage taste the potato - this is where most of the flavour lies for these pakoras so you want it to be perfect, if you feel you need to add more of anything add it now, and then mash to combine again.</li>
<li>Chop the mozzarella into approximately half teaspoon sized pieces.</li>
<li>Place a tablespoon of the potato filling in the palm of your hand and flatten into a circle about 1cm thick.</li>
<li>Place a piece of mozzarella in the middle of the potato circle.</li>
<li>Add a second tablespoon of the potato filling on top of the mozzarella.</li>
<li>Carefully wrap the cheese in the potato and roll into a smooth ball.</li>
<li>Repeat until all of the potato mixture is used up, you should get approximately 20 pakoras in total.</li>
<li>Set the oil to heat up in a deep frying pan placed over a medium heat.</li>
<li>Whilst the oil heats, prepare the batter for the pakoras.</li>
<li>Sift the gram flour into a mixing bowl along with the salt and paprika.</li>
<li>Whisk in the yoghurt and water to create a smooth batter. The batter should be the consistency of pancake batter so add about three quarters of the water first and then the rest (plus more if required) until you have the right consistency (the amount of water you need depends on the gram flour, sometimes it needs more, sometimes less).</li>
<li>Fold in the chopped coriander.</li>
<li>When the oil is hot (test by frying a drop of batter, it should sink, then rise after about 3 seconds), you can start frying the pakoras.</li>
<li>Dip the pakoras in the batter to coat them (2 - 5 at a time depending on how big your frying pan is and how comfortable you are with this process), transfer to the oil and fry until golden (about 2 minutes max).</li>
<li>Remove from the oil and drain on kitchen paper.</li>
<li>Serve these hot with a spicy tomato chutney - if they get cold you won't get the oozy cheese in the middle which is the best bit!</li>
</ul>Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-54803055158529867252012-05-22T03:21:00.000-07:002012-05-22T03:21:38.287-07:00Pea & Paneer Pakoras (Mutter Paneer Pakoras)Continuing the pakora recipes, here's the second one I tried this weekend to give the humble classic a twist. With most of us at home being vegetarian, paneer is a popular ingredient in our kitchen and alongside pakoras, mutter paneer - a curry made with peas and bite sized cubes of paneer - is another very familiar dish.<br />
Here, I thought why not combine the two? We hardly ever make paneer pakoras at home which is strange considering how much we all love paneer and pakoras(!) so this was my second effort at introducing something new to my family's collection of favourite party recipes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXkG5bTCE2M1vF_xRISBeoxERB76DDVcgjYmaO8InMkX_az5UUlp31njaZaRLn9eDJ_wVxB9uDLW5v-0jfpg_rOVL7odACcikffPE4Nv0da45bABzffQEOGUCtZMrH2Tll8cx-ivYjgs/s1600/IMG_6870.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXkG5bTCE2M1vF_xRISBeoxERB76DDVcgjYmaO8InMkX_az5UUlp31njaZaRLn9eDJ_wVxB9uDLW5v-0jfpg_rOVL7odACcikffPE4Nv0da45bABzffQEOGUCtZMrH2Tll8cx-ivYjgs/s400/IMG_6870.jpg" title="pea and paneer (mutter paneer) pakoras recipe" width="400" /></a></div>
<br />
<br />
<strong><u>Mutter Paneer Pakoras (makes around 20)</u></strong><br />
<br />
<strong><u>Ingredients:</u></strong><br />
400g Potatoes<br />
250g Paneer (home made or store bought)<br />
Salt, to taste<br />
2 teaspoons Chaat Masala<br />
200ml Sunflower Oil<br />
<strong><u>For the filling:</u></strong><br />
2 tablespoons Sunflower Oil<br />
1 large Onion, finely chopped<br />
200g Peas<br />
3cm stick of Cinnamon<br />
2 Cloves<br />
1 teaspoon Ginger, grated<br />
1 clove Garlic, crushed<br />
1 small Green Chilli, finely chopped<br />
Salt to taste<br />
2 teaspoons Coriander Cumin Powder<br />
1/4 teaspoon Tamarind Paste<br />
<strong><u>For the batter:</u></strong><br />
150g Gram Flour<br />
1 teaspoon Salt<br />
1 teaspoon Paprika<br />
1 tablespoon Yoghurt<br />
100ml Water<br />
2 tablespoons chopped Coriander<br />
<strong><u>Method:</u></strong><br />
<ul>
<li>Start by boiling the potatoes, whilst they boil and get cool enough to handle, prepare the pea filling.</li>
<li>Heat up the 2 tablespoons of oil in a heavy skillet pan over a medium heat.</li>
<li>Add the cinnamon and cloves, followed by the onion.</li>
<li>Gently cook until the onions begin to look translucent. Add the ginger, garlic and chilli.</li>
<li>Cook for about another minute, allowing all of the flavours to infuse into the oil.</li>
<li>At this stage, if you wish to do so you can carefully remove the whole spices (cinnamon and cloves) from the pan - I make sure to do this as my family hate to be surprised by biting down on hidden whole spices when eating pakoras.</li>
<li>Add the peas, cover the pan and gently cook until the peas are tender.</li>
<li>Stir in the tamarind paste and cook for 2 more minutes.</li>
<li>Turn off the heat and allow this filling to cool while you prepare the potatoes and paneer.</li>
<li>Peel and mash the potatoes and make sure they are completely cold so as not to melt the paneer when you add it.</li>
<li>Finely grate the paneer and combine with the mashed potatoes.</li>
<li>Mix the salt and chaat masala into the potato and paneer.</li>
<li>Take a tablespoon of the potato and paneer mixture and flatten into a circle about 5mm thick.</li>
<li>Create about 5 of these circles and lay on a flat surface.</li>
<li>Place about three quarters of a teaspoon of the pea mixture in the middle of each circle.</li>
<li>Top with a second circle of the potato and paneer mixture.</li>
<li>Working on one patty at a time, gently press down the outer layer so that the pea mixture is completely concealed within the potato and paneer mixture.</li>
<li>Shape into plump, round but slightly flattened patties.</li>
<li>Repeat until all the of pea filling is used up.</li>
<li>Place the 200ml oil to heat up in a deep frying pan over a medium heat.</li>
<li>Make the batter by sifting the gram flour, salt and paprika into a mixing bowl.</li>
<li>Whisk in the yoghurt and water until you have a smooth batter the consistency of pancake batter. Add more or less water if required.</li>
<li>Fold in the chopped coriander.</li>
<li>Test to see if the oil is hot enough by dropping some batter into the frying pan, if it sinks and rises after 2 seconds it is ready.</li>
<li>Carefully dip the patties into the batter to coat them and then fry until golden.</li>
<li>Drain on kitchen paper and serve warm alongside some tomato and chilli chutney.</li>
</ul>
<div>
</div>Anonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com0tag:blogger.com,1999:blog-5151571592901297335.post-80383760363750195652012-04-30T03:16:00.000-07:002012-05-08T05:11:22.780-07:00The Rise of Chocolate Covered Indian ConfectioneryHappy Monday Bloggers! It's great to see the sun out here in London after such a rainy, dismal weekend!<br />
<br />
Today I'd like to introduce you all to Devnaa's brand new Indian sweets collection - the flavours you already know and love, alongside some new stars, with a fab new look!<br />
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In order of appearance we have our Strawberry Sensation Barfi, Velvety Vanilla Barfi (with delicious hints of saffron and cardamom), Cinnamon Chai Barfi (flavoured with our signature aromatic blend of cinnamon, cardamom, ginger and clove), Pistachio Rosette Barfi, Devnaa Delight (yummy almond barfi), Coconut Karma Barfi, Milk Chocolate Marvel Barfi, and Essensual Orange Barfi. We hope you love the new look as much as we do! :)<br />
<br />
Having launched this gorgeous new collection last week we were pleasantly surprised to read an article in The Times of India yesterday that chocolate treats are beginning to gain popularity as gifts across India. As much as we love the traditional sweets, it's great to learn that even India, the 'mithai wallahs' (sweet makers), chefs, and bakers are all starting to incorporate new ingredients like chocolate with their traditional recipes - it can only mean lots more tasty new delights for us to try! It's also a massive inspiration not only for us here at Devnaa, but for everybody to keep being inventive and experimenting with new flavours and ingredients to produce fantastic new combinations that everyone will enjoy. :)<br />
<br />
You can read the Times of India chocolate mithai article <a href="http://articles.timesofindia.indiatimes.com/2012-04-29/food-reviews/31475930_1_chocolate-desserts-head-chocolatier-chocolate-cake" target="_blank">here</a>. Wishing you all a week of creative cooking, the Devnaa team :) xxAnonymoushttp://www.blogger.com/profile/12742484147578283662noreply@blogger.com1tag:blogger.com,1999:blog-5151571592901297335.post-63375451400617419482012-04-17T03:46:00.000-07:002012-04-17T03:46:56.942-07:00Recipe: Date and Coconut RouladeThe penultimate recipe from Devnaa's free recipe booklet 'Sugar and Spice, Volume 2' - Date and Coconut Roulade. This is something that I remember Mum making from when I was really young, a quick and easy recipe that everyone loved. I hope you enjoy it as much as we all do :)<br />
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<br />
<h3>
<u>Date and Coconut Roulade</u></h3>
<i style="mso-bidi-font-style: normal;"><span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">Mum’s infamous ‘Khajur
Roll’ recipe with an added chocolate twist from me! I can remember this
delicious, guilt free sweet being served up at family parties from ever since I
was tiny – everybody loved it as it contained no added sugar or fat, just an
intense amount of flavourful dried fruit and nuts. It’s such a versatile recipe
– not only can you substitute in any type of nut you like but it can also be
made with most varieties of dried fruits or even extracts. Here, in true Devnaa
form, I’ve added some dark chocolate to complement the fruitiness of the dates.<o:p></o:p></span></span></i><br />
<br />
<br />
<div class="MsoNoSpacing" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">Ingredients:<o:p></o:p></span></span></u></b></div>
<span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">250g Dried, Pitted Dates<o:p></o:p></span></span><br />
<span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">3 tblsp Ground Pistachio Nuts (coarse)<o:p></o:p></span></span><br />
<span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">3 tblsp Ground Almonds (coarse)<o:p></o:p></span></span><br />
<span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">2 tblsp Roughly Chopped Dark Chocolate<o:p></o:p></span></span><br />
<span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">5 tblsp Desiccated Coconut</span></span><br />
<span style="font-size: 12pt; line-height: 150%;">
</span><br />
<div class="MsoNoSpacing" style="line-height: 150%; margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">Method:<o:p></o:p></span></span></u></b></div>
<ul>
<li>
<span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">Crumble
the dates into a microwave safe bowl and heat for 1 minute to 30 seconds at a
time, stirring in between, until the dates are soft enough to mash.</span></span></li>
<li><span style="font-size: 12pt; line-height: 150%;"></span><span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">Mash
with the back of a spoon.</span></span></li>
<li><span style="font-size: 12pt; line-height: 150%;"></span><span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">Beat
in the nuts followed by the chocolate.</span></span></li>
<li><span style="font-size: 12pt; line-height: 150%;"></span><span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">Lay
a sheet of cling film on your work surface and turn the date mixture out on top.</span></span></li>
<li><span style="font-size: 12pt; line-height: 150%;"></span><span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;"></span></span></li>
<li><span style="font-size: 12pt; line-height: 150%;"></span><span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">Sprinkle
the coconut on top.</span></span></li>
<li><span style="font-size: 12pt; line-height: 150%;"></span><span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">Use
the cling film to help you carefully roll the mixture into a tight roulade – start
from either the right or left edge and slowly wrap the mixture over and around
itself.</span></span></li>
<li><span style="font-size: 12pt; line-height: 150%;"></span><span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">Wrap
the roulade tightly in the cling film and refrigerate for a minimum of 1 hour.</span></span></li>
<li><span style="font-size: 12pt; line-height: 150%;"></span><span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">Cut
the roulade into 1cm slices.</span></span></li>
<li><span style="font-size: 12pt; line-height: 150%;"></span><span style="font-size: 12pt; line-height: 150%;"><span style="font-family: Calibri;">Garnish
with more coconut if desired and serve at room temperature.<o:p></o:p></span></span></li>
</ul>
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