tag:blogger.com,1999:blog-58415483484029249822024-03-18T13:54:44.367-07:00Herbs, Spices and TraditionFood and stories from my kitchenHerbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.comBlogger127125tag:blogger.com,1999:blog-5841548348402924982.post-48361375689390345112020-12-23T19:10:00.004-08:002020-12-23T19:28:25.574-08:00Baked multigrain Mathri / cracker recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmparDdEGs9AMbEyIKYPyO1EegpKN1QYwso_cMDGq4h4bccNiP18FwGi1Td8QnguEYHN5HBBNbN6UjONDy-Cuy56JRG6yKYBBfz6M8MT-yvNVBI7AN3ffy4CjdCcHyrTn10QLDmNtueE/s2048/Matrihumus-021+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1870" data-original-width="2048" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmparDdEGs9AMbEyIKYPyO1EegpKN1QYwso_cMDGq4h4bccNiP18FwGi1Td8QnguEYHN5HBBNbN6UjONDy-Cuy56JRG6yKYBBfz6M8MT-yvNVBI7AN3ffy4CjdCcHyrTn10QLDmNtueE/w646-h590/Matrihumus-021+-+Copy.jpg" width="646" /></a></div><p>Hello HST readers, many of you may be wondering why there has not been a post here on the blog for some time now, and many know that the original writer of this blog passed away on 10th July 2018. As her daughter I have thought a lot about how to advance this blog and continue her dream on . . .of sharing recipes. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi019hmeeksnzDLzQZhwE273UZWrPbVusoFV11SfRo7z5UAyPHaV4du7g4mmOrjsb-zGYuPBBdLQTVNe_Q1yykCyH9LU3SBPEj7QLc1Yg62QjvV_OuOS6c0393PeJ483_mjO521AfwTME/s2048/Pic+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1564" height="830" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi019hmeeksnzDLzQZhwE273UZWrPbVusoFV11SfRo7z5UAyPHaV4du7g4mmOrjsb-zGYuPBBdLQTVNe_Q1yykCyH9LU3SBPEj7QLc1Yg62QjvV_OuOS6c0393PeJ483_mjO521AfwTME/w633-h830/Pic+1.jpg" width="633" /></a></div><p></p><p>It was also difficult to come to this space and read her posts and not just be heart broken again. . . the heartbreak I felt when we lost her. Now all I have left is her words, her tips and advises and her recipe diary... which I go back to so many times. And so I must carry her vision forward, and that is what this attempt is.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0yEt4pxbeX4rYwcjNrWXEyWQATa5xgxmpA4Rj7uokwUq4qFZTRBgq8mFcnIMctHyH5lBoQiipnJQroEJbZZaavo9FGiczMr2cB0HOyO0P1fDHJfsDjv3UDaB_jwGohXZ7q95Bqe4tVI/s2048/Matrihumus-012+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1847" data-original-width="2048" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0yEt4pxbeX4rYwcjNrWXEyWQATa5xgxmpA4Rj7uokwUq4qFZTRBgq8mFcnIMctHyH5lBoQiipnJQroEJbZZaavo9FGiczMr2cB0HOyO0P1fDHJfsDjv3UDaB_jwGohXZ7q95Bqe4tVI/w608-h550/Matrihumus-012+-+Copy.jpg" width="608" /></a></div><p></p><p>So I will try to bring here some of her recipes from her diary, some that I learnt from her and some of my own and try to take her dream forward...one recipe at a time... today I want to share her classic mathri, which I have tweaked a little to make it more healthy. </p><p>I have replaced some of the maida (all purpose fluor) with other healthier flour alternatives, used olive oil, and baked it in the oven (instead of frying it)...I call this baked multigrain mathri....my kids love it as an evening snack, and sometimes they have it with a hummus/yogurt dip. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRUPcLN2YZxV-EbXrJimzq70Mg6wCCTUgp0918yIy5VuyuNa8Fr4_H7-xuho0GoRodUDa0anKs3PTJe-GgMuDeczPcbg_-VRufMUK6eneRKzyoh2eIOsqYX-EWrOC7jhrX0LnC89liz0/s2048/Matrihumus-015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRUPcLN2YZxV-EbXrJimzq70Mg6wCCTUgp0918yIy5VuyuNa8Fr4_H7-xuho0GoRodUDa0anKs3PTJe-GgMuDeczPcbg_-VRufMUK6eneRKzyoh2eIOsqYX-EWrOC7jhrX0LnC89liz0/w642-h430/Matrihumus-015.jpg" width="642" /></a></div><p></p><p>- these can be enjoyed as a snack on their own!!</p><p>- enjoy them like crackers with some hummus, they taste great!!</p><p>- use them as papdi in a papdi chaat!!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStHSUtqrGZjdcrz3_9sp_ob2YRSej00rR00qmJeC6_0bB8X3ffu53aPTqnyJfKpBkAwqc7abjeNdeAH1H-ZEk5W43m3xC_sK7Cis5QyZUZ7fC5-875RFedRDwyDRbY2ydZScMQHMg5ss/s2048/Pic+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1097" data-original-width="2048" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStHSUtqrGZjdcrz3_9sp_ob2YRSej00rR00qmJeC6_0bB8X3ffu53aPTqnyJfKpBkAwqc7abjeNdeAH1H-ZEk5W43m3xC_sK7Cis5QyZUZ7fC5-875RFedRDwyDRbY2ydZScMQHMg5ss/w637-h339/Pic+2.jpg" width="637" /></a></div><p></p><p>RECIPE</p><p><br /></p><p>INGREDIENTS</p><p>2 cups maida (all purpose flour)</p><p>1/4 cup whole wheat lour</p><p>1/4 cup corn meal</p><p>1/4 cup Bajra (pearl millet)/Ragi (finger millet)</p><p>** if you don't have any of the millet flours, just add corn meal (I used pearl millet in this recipe)</p><p>2/3 cup olive oil</p><p>1.5 tsp salt</p><p>1 tsp pepper</p><p>1 tbsp kasuri methi (used for flavor - can be omitted)</p><p>1 to 2 cups water (use as needed - the lesser the water the better)</p><p><br /></p><p>METHOD</p><p>- Preheat the oven to 350 degrees, line a cookie sheet with parchment paper)/ If you want these can deep fried, but I baked them and they came out great.</p><p>- Add all the flours, salt, pepper, and kasuri methi in a large mixing bowl.</p><p>- Add the olive oil and rub it into the flour to resemble breadcrumbs</p><p>- slowly add the water to combine into a "tight"/firm dough</p><p><br /></p><p>- Roll out into a large surface and cut out squares (like I did in the picture (to about 1/4 cm thickness)</p><p>OR</p><p>- divide into individual size balls and roll them into round shapes if you wish (to about 1/4 cm thickness)<span style="white-space: pre;"> </span></p><p><span style="white-space: pre;"> </span></p><p>- Bake them in the oven until golden brown.</p><p>- Cool and store in an air tight container for a month.</p><p>This recipes makes a large batch (and depends on how small the mathris are cut out)</p>Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com5tag:blogger.com,1999:blog-5841548348402924982.post-43747027380389050882018-05-09T17:17:00.000-07:002018-05-11T13:23:23.640-07:00WATERMELON RIND HALWA<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>WATERMELON RIND HALWA</b></div>
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Thankfully spring is finally here, for which we Calgarians have waited for a very long time. It was supposed to be here beginning of March, but we waited till about the end of April. Even in past winter months, temperatures were much lower than average and the amount of snowfall was much higher than average. Even some people, like my neighbour, who loves snowfall and winter were tired of this year’s winter and said enough is enough. I have a habit of watching the evening news on the television, but this winter I was tired of watching the evening local news because after every five minutes they show the weather report, and it was depressing to watch the temperature in minus double digits (Celsius) for months.</div>
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<span style="text-align: left;">This spring will also bring new leaves and flowers in the trees, birds have already started their conferences on the trees, snow is already melted. Soon we will be sitting in the gardens and enjoying the evening tea and dinner outside. This spring is also bringing some new fruits in the market like watermelon. Now I am already thinking about summer when we will get lots of more fruit, particularly my favourite one like cherries, mangoes and many more.</span></div>
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<span style="text-align: left;">Last year, in the summer, when we were getting a lot of watermelons, as I was chopping it for everyone to enjoy, my daughter and I were chatting about how we don’t consume the rind of the watermelon and is actually so versatile to use. She informed me that she had once made a curry with watermelon rind, which was very tasty and everybody enjoyed it. I was surprised and couldn’t believe that I had not thought of that before. Soon after that talk, I decided to make something very nice with watermelon rind that is when I made this recipe the very first time, and it turned out fantastic.</span></div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS</b></div>
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500 grams watermelon rind</div>
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200 grams red portion (fruit) of watermelon</div>
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200 grams sugar</div>
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200 grams khoya/mava ( solidified milk)</div>
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3 tbs ghee/unsalted butter</div>
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pinch cardamom powder</div>
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2 tbs green pumpkin seeds/any other nuts</div>
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<b>METHOD</b></div>
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Slice watermelon rind and watermelon in small pieces and grate the khoya.</div>
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Heat heavy bottomed pan and add ghee/butter in it, when hot add watermelon rind pieces and let it boil and cook on medium heat for 10-15 minutes till they are soft.</div>
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Add watermelon pieces and sugar, let all the water evaporates, it can take 15-20 minutes then add grated khoya in it.</div>
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Add pumpkin seed for garnishing and serve hot or cold as desired.</div>
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I am sharing this recipe as my blog post entry with<a href="https://apriljharris.com/make-the-most-of-spring-at-the-hearth-and-soul-link-party/" target="_blank"> Hearth and soul blog hop</a> and with<a href="https://www.mizhelenscountrycottage.com/2018/05/full-plate-thursday-379.html#more" target="_blank"> full plate Thursday</a> and with <a href="https://confessionsofamotherrunner.com/2018/05/07/quick-and-easy-shakshuka-with-egg-whites/" target="_blank">Meatless Monday</a> and<a href="https://searchingforspice.com/4-mexican-inspired-recipes-cookonceeattwice/" target="_blank"> cook once eat Twice</a> and<a href="https://fiestafriday.net/2018/05/11/fiesta-friday-223/" target="_blank"> with Fiesta Friday</a> and <a href="https://www.theboondocksblog.com/home/sweet-inspiration-link-party-106" target="_blank">Sweet Inspiration link party</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com21tag:blogger.com,1999:blog-5841548348402924982.post-59754181817884803682018-04-05T16:05:00.000-07:002018-04-09T12:17:48.017-07:00BABY EGGPLANT WITH SWEET AND SOUR GRAVY<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>BABY EGGPLANT WITH SWEET AND SOUR GRAVY</b></div>
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<b>HYDERABAD STYLE BAGHARE BAIGAN</b></div>
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Hyderabad is the capital of an Indian state of Telangana and the fourth most populous city in India. Hyderabad is famous for its tourist attractions and historical monuments like Charminar etc. Hyderabad is also famous for its cuisine, particularly for chicken and mutton biryani, and lots of other sweet and sour Mughlai dishes, baghare baigan is one of its popular dishes. In many restaurants in India and abroad, anyone can find these famous Hyderabad dishes in their original names because of its awesome taste, these dishes are very popular.</div>
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A few months back when I was talking to my brother on the phone, who lives in Delhi, India, we talked about his tour to Hyderabad, he told me that apart from so many other things, he really enjoyed the food there. During his visit to Hyderabad and while eating in restaurants, he saw the famous biryani being packed in nice takeaway packaging, which people were taking even on long distances. He told me that he also decided to take a packet of the famous biryani to Delhi which is very far, around 1500 km, at that time he was travelling back to Delhi by air. So he called the restaurant, one hour before and gave the order of two packets of biryani of his choice, when he boarded in the taxi to the airport, on his way he collected the packets of biryani for his kids, and his kids in Delhi, really enjoyed this tasty and unique gift from their father.</div>
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A few years ago in Botswana, during my holidays, I travelled around 600 km and visited my friend and stayed with her for a week. At that time, she was living in a beautiful town called Maun and my family and I enjoyed visiting the beautiful surroundings of the town and of course the world-famous Okavango Delta. During the stay, my friend's neighbour who was originally from Hyderabad invited us for dinner; we enjoyed the dinner and talked a lot about Hyderabad cuisine. The next day we invited her over to come and demonstrate the cooking of a few dishes from Hyderabad. That is when I learned this recipe of baby eggplant in sweet and sour gravy. I have made this recipe in many gatherings and parties at our house after that, and every time, people have really enjoyed it and appreciated the recipe.</div>
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RECIPE</div>
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INGREDIENTS</div>
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500 grams baby eggplant/brinjal</div>
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One big onion (200 grams)</div>
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3-4 cloves of garlic</div>
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A small piece of ginger</div>
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3 tbs raw peanuts</div>
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2 tbs sesame seeds</div>
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3 tbs lemon juice/tamarind juice</div>
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2 tbs desiccated coconut</div>
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1-2 tbs sugar or to taste</div>
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salt and chili powder/flakes to taste</div>
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1 tbs coriander powder</div>
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1 tsp mustard seeds</div>
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few fresh green curry leaves OR Coriander/Cilantro</div>
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3 tbs oil</div>
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METHOD</div>
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Finely chop or grate onion, garlic and ginger. Slit the eggplants lengthwise.</div>
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Dry roast peanuts, coconut and sesame seeds and let it cool.</div>
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Heat 1tbs oil in a frying pan on a medium flame. Add the mustard seeds and let it splutter, then add eggplants with salt, turmeric, chili and coriander powder and cook till they are soft and cooked properly by covering the lid.</div>
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Till eggplants are cooking make a paste of the roasted peanuts, coconut and sesame seeds by adding 1/2 to 1 cup of water in a blender.</div>
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Take out the cooked eggplants in a plate and in the same frying pan heat the 2 tbs oil and roast curry leaves, ginger, garlic and onion till brown in colour on a medium heat, then add the paste of peanuts etc. in it. Now add the lemon juice and sugar in it; mix well and fold the cooked eggplants in it.</div>
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<span style="font-size: small;">Serve hot with rice, naan or any other flat bread.</span></div>
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I am sharing this recipe with the following link parties-<a href="https://searchingforspice.com/cook-once-eat-twice-march-2018/" target="_blank">Cook once eat Twice</a> and <a href="http://fiestafriday.net/2018/04/06/fiesta-friday-218/" target="_blank">Fiesta Friday</a><br />
and <a href="https://www.mizhelenscountrycottage.com/2018/04/full-plate-thursday-374.html#more" target="_blank">Full plate Thursday</a> and <a href="https://apriljharris.com/great-things-to-do-in-april-from-the-hearth-and-soul-link-party/" target="_blank">Hearth and soul blog hop</a> and<a href="https://www.theboondocksblog.com/home/sweet-inspiration-link-party-101" target="_blank"> Sweet Inspiration link part</a>, with <a href="https://confessionsofamotherrunner.com/2018/04/09/easy-muffin-pan-huevos-rancheros-meatless-monday/" target="_blank">Meatless Monday</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com25tag:blogger.com,1999:blog-5841548348402924982.post-54189836749981509372018-03-16T17:57:00.000-07:002018-04-27T11:30:07.544-07:00CREAMY SPINACH CURRY<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>CREAMY SPINACH CURRY</b></div>
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This is one of my favorite recipes, which is regularly made in my kitchen. I use different types of spinach to make this recipe and enjoy it every time. In my long stay in Africa, I used <a href="https://www.google.ca/search?hl=en&biw=1517&bih=741&site=imghp&tbm=isch&sa=1&q=white+silver+beet+spinach&oq=white+silver+beet+spinach&gs_l=img.3...100691.113525.0.114564.56.32.0.2.2.1.122.2680.5j23.28.0.msedr...0...1c.1.58.img..37.19.1492.pGbyMyTu3wE#facrc=_&imgdii=_&imgrc=aG0wZ8GjHr-GFM%253A%3BUir6YM-IH2Z5pM%3Bhttp%253A%252F%252Fwww.gofor2and5.com.au%252Fportals%252F0%252FImages%252FVeg%252FA-Z%252520Vegies%252520pics%252520420%252F2and5_spinach_420.jpg%3Bhttp%253A%252F%252Fwww.gofor2and5.com.au%252FFruitVegFacts%252FVegieFacts%252FSpinach%252Ftabid%252F350%252FDefault.aspx%3B420%3B420" target="_blank"><u>white silver beet spinach</u>,</a> which was the only type that was locally available there. I even enjoyed cooking with this type of spinach straight from my kitchen garden in Africa. This type has long and hard leaves like kale, takes more time is chopping, cooking and the taste is also a little bit different. There I had no choice but to use that type only because tender baby spinach or English spinach was not available, I even tried to grow the soft and tender baby spinach in my kitchen garden but failed, I think the harsh African sun, the dry and hot climate there was not suitable for it.</div>
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Here in Calgary, baby spinach is available in plenty throughout the year and if I buy a big packet, it is triple washed, which I am also using in my salads. Because of its availability in abundance, I am using it a lot in my old recipes which were already made in my kitchen and trying some new recipes as well.</div>
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I tasted this recipe, the very first time, in a four-star hotel, around 20 years ago, where I stayed with my family for 2 and half months. It was a long time ago, isn’t it? I was staying in the hotel after getting transferred from a town to a city, I couldn't get accommodation in teacher's houses available in my school. The head chef of that hotel was very nice, I met him personally and informed him that all four members of my family are vegetarian. He really made our stay enjoyable with his lovely and tasty vegetarian dishes, which were made by him personally every day. Some of the days he really surprised us by serving some tasty Indian vegetarian dishes as well.</div>
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This recipe is not only my favourite recipe but the whole family likes it, even my grandchildren. Spinach is one of the vegetables which they really enjoy, so I try to use spinach in different curries, salads and lentils as well so that they get the health benefit of this green vegetable. This is a simple recipe, which can be enjoyed with rice, naan, Indian flat bread or even with dinner bun.</div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS</b></div>
<ul>
<li><div style="margin-bottom: 0in;">
1 kg fresh baby spinach (frozen can be used in this recipe)</div>
</li>
<li><div style="margin-bottom: 0in;">
500 ml fresh/whipping cream</div>
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<li><div style="margin-bottom: 0in;">
1 big onion (200 grams)</div>
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3-4 cloves of garlic</div>
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A small piece of ginger</div>
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2 green chili (optional)</div>
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1 tsp cumin seeds</div>
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1 tbs coriander powder</div>
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salt and chili flakes to taste</div>
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2 tbs oil</div>
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2 tbs tomato puree</div>
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<b>METHOD</b></div>
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Chop and wash the spinach thoroughly.</div>
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<a href="https://www.blogger.com/null" name="_GoBack"></a>Grate or finely chop the onion, ginger, garlic and green chili.</div>
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Heat oil in a pan, add the cumin seeds, once changing the colour add the ginger, garlic, onion and green chili and saute till onions are brown.</div>
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Add spinach and salt, chili and coriander powder and cook for 8-10 minutes till spinach is cooked and the extra water evaporates.</div>
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Add cream and let it boil for 2-3 more minutes, then add the tomato puree, mix well and switch off the stove/gas.</div>
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Serve hot with rice, naan, roti or dinner bun.</div>
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I am sharing this recipe with <a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-98" target="_blank">Sweet Inspiration link party</a> and <a href="https://searchingforspice.com/cook-once-eat-twice-march-2018/" target="_blank">Cook once and eat Twice</a> and <a href="http://fiestafriday.net/2018/03/16/fiesta-friday-215/" target="_blank">with Fiesta Friday</a>, and <a href="http://www.mizhelenscountrycottage.com/2018/03/full-plate-thursday-371.html" target="_blank">with Full plate Thursda</a>y and <a href="https://confessionsofamotherrunner.com/2018/03/19/5-layer-mediterranean-rice-dip-meatless-monday/" target="_blank">with Meatless Monday</a> and <a href="http://apriljharris.com/cookies-and-more-from-the-hearth-and-soul-link-party/" target="_blank">Hearth and Soul link party</a> and with <a href="http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-140/" target="_blank">Whats for dinner</a> and <a href="https://recipesmadeeasy.co.uk/cookblogshare-2018-week-12-international-dishes/" target="_blank">Cook blog share</a> and <a href="http://allotment2kitchen.blogspot.ca/2018/04/welcoming-your-april-seasonal-eat-your.html#comment-form" target="_blank">with eat your greens</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com24tag:blogger.com,1999:blog-5841548348402924982.post-70715345112225291842018-02-28T20:35:00.000-08:002018-03-27T08:03:57.277-07:00GREEN PEAS PARATHA (INDIAN FLAT BREAD STUFFED WITH PEAS)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>GREEN PEAS PARATHA (INDIAN FLAT BREAD STUFFED WITH PEAS)</b></div>
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In 2016, when I went to Delhi, India, I stayed longer than usual, for about 9 months due to many reasons, and also because now I am retired and I can stay longer when travelling. During my working career, while I was in Africa. I used to go to India only for 4-5 weeks in December holidays, which is the winter season in Delhi. I had no experience of staying in the hot summer of Delhi for many years. So in 2016, I found it very difficult to cope with the hot days and humid nights. But there was no choice, I had stayed on and experienced a very hot summer for six months, short rainy season and mild winter which was also short for two months only.</div>
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Here I would like to share a funny incidence – while I was in India, One day I was talking to my grandson on the phone; who lives in Canada. At that time he was in grade four, he told me that he read in his social studies course about seasons in India, and told me that there are four seasons in north India. He wanted to check my knowledge and asked me to name them. That time I was too frustrated with that long hot and humid weather that I replied, “Yes my dear, they are four – hot, humid, very hot and extremely hot.” He laughed a lot and asked, “Grandma, what's wrong with you”? Then I told him that I am really tired of this long hot and humid weather here in Delhi and I want to leave this place as early as possible.</div>
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In Delhi, winters are short, and mild which mainly last for 2-3 months. After that long summer, I really enjoyed winter season in Delhi. Apart from the nice weather, the other best thing about this winter was the colourful fresh organic vegetables which were available in that season: dark red carrots, cauliflowers, turnips, sweet potatoes, beets. And green peas were the main attraction for me. I really enjoyed the fresh green peas, which I got in plenty in that season and at a very reasonable price. I used them in many recipes and enjoyed them fully. In my long stay in three countries of Africa, i.e. Kenya, Botswana and South Africa, getting fresh green peas was a dream, which never came true. Fresh green peas were not at all available in Africa, and that is why I really missed them and was forced to use the frozen peas only. Even in Calgary, it is a luxury because it is available for a very short time, in Indian vegetable shops only and they are very expensive.</div>
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Being a foodie and a food blogger, I experimented a lot with this tiny, cute and green vegetable during my stay in Delhi and tried and tested some new recipes with it. Green peas recipes are not only tasty but healthy as well because peas are considered as the powerhouse of nutrients and have a lot of health benefits of eating green peas. Whenever I cook something with green peas my grandchildren will say, “Hey, today we are eating a powerhouse”, because I always force them to eat their vegetables and particularly the green ones like peas.</div>
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This is my favourite recipe, which I am sharing with you today. I really like the taste of these parathas and I am glad that even my grandsons like them too. Last night when I made them, both my grandsons told me that they would love to take these parathas in their lunch boxes for their lunch in school. Both fresh and frozen peas can be used in this recipe.</div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS</b></div>
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500 grams brown bread flour/whole-wheat flour/aata</div>
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1 tbs oil</div>
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salt to taste</div>
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<li>! cup or more water to make the dough</li>
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oil for roasting the parathas</div>
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<b>FOR STUFFING</b></div>
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200 grams fresh or frozen peas</div>
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1 tbs oil</div>
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1 tsp cumin seeds</div>
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Salt, pepper and chili flakes to taste</div>
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<b>METHOD</b></div>
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In a bowl, take brown bread flour, add salt and mix water slowly to make a medium-firm dough, neither very hard nor soft, glaze the top of the dough with oil and leave it aside.</div>
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In a frying pan heat 1 tbs oil, add cumin seeds, when they turn to brown colour add peas with salt and pepper, mix well and cover the lid, leave it on a medium heat for 8-10 minutes till the peas are tender and done well and there should be no water left, peas should dry completely.</div>
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Let it cool, with a potato masher mash the peas.</div>
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Divide the dough in 8-10 pieces, make small balls and roll each ball as the size of a cookie,( 4-5 inch in diameter) stuff one tbs peas in it, pick all round area and close the mouth of the parathas and roll into 6-7 inch big in diameter, dust the flour when needed.</div>
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Heat the heavy-bottomed frying pan or cast iron flat pan. When the pan is hot, roast parathas on both the sides, add drops of oil in all the surrounding of the paratha.</div>
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Cook until brown and crispy from both the sides, serve hot with any pickle or chutney of your taste.</div>
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I am sharing this recipe with<a href="https://searchingforspice.com/cook-once-eat-twice-march-2018/" target="_blank"> Cook once and eat Twice</a> and <a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-96" target="_blank">Sweet Inspiration link party</a> and <a href="http://the-veghog.blogspot.ca/2018/03/eat-your-greens-welcoming-march-recipes.html" target="_blank">with Eat your greens</a> and with<a href="http://apriljharris.com/great-things-to-do-in-march-hearth-soul-link-party/" target="_blank"> Hearth and Soul link party</a><a href="http://www.mizhelenscountrycottage.com/2018/02/full-plate-thursday-369.html#more" target="_blank"> and with Full plate Thursday</a> and <a href="http://www.motionsandemotions.com/2018/03/my-legume-love-affair-event.html?m=1" target="_blank">My legume love affair</a> with <a href="https://foodandspice.blogspot.com/" target="_blank">Lisa's kitchen</a> and <a href="http://thewellseasonedcook.blogspot.ca/" target="_blank">Susan of well seasoned cook</a> and with<a href="http://www.lazygastronome.com/whats-dinner-sunday-link-137/" target="_blank"> what's for dinner</a>, and <a href="https://confessionsofamotherrunner.com/2018/03/05/beet-goat-cheese-hummus-sandwich-new-favorite-lunch/" target="_blank">with Meatless Monday</a> and with<a href="https://www.easypeasyfoodie.com/4-fabulous-vegan-recipes-cookblogshare-week-10/" target="_blank"> Cook blog share</a> and <a href="http://fiestafriday.net/2018/03/09/fiesta-friday-214/" target="_blank">with Fiesta Friday</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com42tag:blogger.com,1999:blog-5841548348402924982.post-32749988844214685612018-02-11T20:52:00.000-08:002018-04-20T11:29:00.801-07:00RASPBERRY JAM FILLED BREAKFAST SQUARES<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>RASPBERRY JAM FILLED BREAKFAST SQUARE</b></div>
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<b>Happy Valentine ’s Day</b><br />
<b><br /></b> <b>Suitable for vegans</b></div>
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In 2016, I got a surprise gift of two cookbooks, by my daughter's friend, Mamta, who is a big admirer of my blog and always appreciates and enjoys my cooking. I was overwhelmed that day with those two books, it was not even my birthday, and she was just visiting us. What a kind thought it was of bringing cookery books for me? Isn’t it? After thanking her for such a nice gift and gesture, I told her that I will definitely try some recipes from those books and share them soon on my blog. She herself is a great cook, last time when I visited her, she surprised me with so many nice dishes, which I have to get the recipe for and try soon. Here I want to thank her from the bottom of my heart and wishing her all the best in her life, by selecting a recipe from the book and recreating it.</div>
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This is called real love, love does not mean romantic love between a girl and a boy, but showing gratitude, care and affection towards someone is also considered as love. In my opinion, love has many meanings and types, if someone is holding a door for you when you are entering a shop, is also called love for someone. If you choose to be a snow angel for someone and cleaning the yard of an elderly couple, that can also be called love. Love is when you smile at the strangers and get the smile back. A mother's love towards her children can be called as unconditional love because she cares only about the happiness of her children. I have written all this about love because I am posting this recipe on Valentine’s Day in the month of February when people normally say that in this month. love is in the air. If you ask me, love is always there in the air, you just have to notice it, give it and receive it.</div>
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The first time I had browsed through the cookbook, that is when I had seen this recipe and decided then and there that that will one of the recipes I will make and post it on Valentine's day. The author used apricot jam but I used raspberry jam. I thought if I use raspberry jam the pink colour of the raspberries will suit the theme of Valentine's Day. So here I am with the recipe, the name of the book is Food made fast-Desserts, and the author is Williams-Sonoma.</div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS</b></div>
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1, 1/2 cups brown bread flour (235 grams)/whole wheat flour</div>
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1, 1/2 cups old-fashioned rolled oats (140 grams)</div>
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1/4 cup Icing sugar (30 grams)</div>
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3/4 cup light brown sugar (185 grams) OR coconut sugar</div>
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1/2 tsp ground cinnamon</div>
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3/4 cup unsalted butter (185 grams) OR coconut oil for vegans</div>
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1 cup Raspberry jam (315 grams)</div>
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<b>METHOD</b></div>
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Preheat oven to 325 degree F (165 degrees C). Grease a square oven tray or parchment paper inside the tray.</div>
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In a food processor, combine the flour, oats, powdered sugar, brown sugar and cinnamon. Add the butter and pulse until the mixture forms fine crumbs.</div>
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Remove 2 cups of the flour mixture and set aside. Transfer the remaining mixture to the prepared pan and press it evenly over the bottom.</div>
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Drop spoonfuls of jam evenly spread the jam up to the edges. Sprinkle the reserved flour mixture evenly over the jam.</div>
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Bake until the top crust and edges are light brown - about 30 minutes. Let cool completely in a pan on a wire rack. Using a sharp knife, cut into squares.</div>
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<b>INGREDIENTS FOR JAM</b></div>
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200 grams raspberries</div>
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100 grams sugar</div>
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<b>METHOD</b></div>
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Make a puree in the blender with raspberries with little water.</div>
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Mix raspberry puree and sugar together.</div>
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In a frying pan or heavy bottomed wok cook the puree with sugar on a low flame.</div>
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Keep on stirring; it will take 15-20 minutes to get the consistency of thick jam. Leave it to cool. If you are using a cooking thermometer, check the temperature when it is showing 90 degrees C, it means jam is ready.</div>
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I am sharing this recipe as a blog post entry for <a href="https://confessionsofamotherrunner.com/2018/02/12/curried-creamy-cauliflower-kale-soup/" target="_blank">Meatless Monday</a><a href="https://searchingforspice.com/cook-once-eat-twice-february-2018/" target="_blank">, Cook once and eat Twice</a>, <a href="https://www.easypeasyfoodie.com/4-romantic-recipes-valentines-day-cookblogshare-week-6/" target="_blank">Cook blog share</a>, <a href="http://fiestafriday.net/2018/02/09/fiesta-friday-210/" target="_blank">Fiesta Friday</a>,<a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-93" target="_blank"> Sweet Inspiration</a> and<a href="http://apriljharris.com/valentines-week-edition-hearth-soul-link-party/" target="_blank"> Hearth and Soul food party.</a> and <a href="http://www.onlycrumbsremain.co.uk/2018/02/baking-crumbs-february-2018.html" target="_blank">with Baking Crumbs</a> and <a href="http://www.lazygastronome.com/whats-dinner-sunday-link-135/" target="_blank">whats for dinner</a> and <a href="http://www.mizhelenscountrycottage.com/2018/02/full-plate-thursday-367.html#more" target="_blank">with Ful plate Thursday</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com44tag:blogger.com,1999:blog-5841548348402924982.post-29421073343876690442018-01-31T12:05:00.000-08:002018-02-07T17:41:04.048-08:00GREEN CHILI PICKLE AND A POST ON A SPICE/HERB CHILI/HOT PEPPER<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>GREEN CHILI PICKLE</b> <b>AND A POST ON A SPICE/HERB CHILI/HOT PEPPER</b></div>
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Chili is the most valuable spice of the world and is gaining its popularity throughout the world, and now it is used in more and more cuisines of the world. India is the largest producer, consumer and exporter of chilies, which is 40% of the total world production. Chili production requires sunny, tropical, humid conditions with a good amount of rainfall. We have grown a lot of chilies in our kitchen garden when I was in Kenya. We had around 25 plants of 3-4 feet high and were producing a lot of green chilies, being small as a family we were not able to consume a lot, so were leaving the chilies on the plants itself to ripen. When their colour turned red, I used to collect and dry them in the hot sunny area of my garden, and later was grinding in my dry grinder to make red chili powder, which I used in my kitchen.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1aB8MBQlyDMY3Df_EQbZ0Lzg_UlAeGcu7I86wCLygrvqDMm89d4l34CMl9T4cuMNfBCpaQyUyL0_9TZXSB5pNCVo5I8ZB_i2158mzsGrM5O_kPmNYV1_CCd-9NXz3rWFbjruRZ4bWdM8/s1600/chili+pickle+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1aB8MBQlyDMY3Df_EQbZ0Lzg_UlAeGcu7I86wCLygrvqDMm89d4l34CMl9T4cuMNfBCpaQyUyL0_9TZXSB5pNCVo5I8ZB_i2158mzsGrM5O_kPmNYV1_CCd-9NXz3rWFbjruRZ4bWdM8/s640/chili+pickle+3.jpg" width="640" /></a></div>
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There are many different types, colors, shapes and mild to a very hot pungent taste of the chilies are available in the world. This spice - chili and chili powder are used in many cuisines of the world. Raw chilies are normally green in colour, but ripened chilies are yellow, orange and red in colour. Since it is impossible to tell how spicy a chili is just by looking at it, you will have to taste it to get an idea. Once you know how spicy it is then you can use it according to your taste.</div>
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In Indian cuisine, chili powder is used from ages, some chili powders are giving only a red colour to the recipe and are not very spicy like Kashmiri chili powder, it is more or less like paprika. But some chili powders are very hot, and people use it depending on their taste and the requirement of the recipe. In Southern states of India, whole red dried chili is used a lot in tempering many recipes. Red chili flakes/crushed chili is also used a lot in the Indian cuisine throughout India. Some people have the misconception that Indian food is very spicy, but that is not the case, yes, we do use different types of chilies in its different forms but how spicy the food absolutely depends on individuals choice. Green chilies are a good source of vitamin C; so many people eat raw green chilies with their food.</div>
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Some people think that chili pepper is consumed only to put fire on your tongue or to get tears in your eyes but the surprising fact is that chilies do have a lot of health benefits like natural pain relief, boosting immunity, clearing congestion, preventing stomach ulcers, and reducing weight.<u> <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=29" target="_blank">Check this website</a></u> for detailed study of all this and a lot of useful information about chilies.</div>
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According to Ayurveda, there are six tastes by which all food can be categorized: sweet, sour, salty, bitter, pungent and astringent. Pungent taste is hot and spicy as found in chili pepper and astringent is dry and light as found in popcorn. Ayurveda suggests that all these tastes should be included in every meal for optimum health and to get initial spark to the digestive system. These six tastes satisfy each of the major dietary building blocks and these six tastes also guide our body to accomplish its nutritional needs. Each taste feeds our body, mind, senses and spirit in its own unique way. Ayurveda is a traditional healing system of India, which gave us yoga and breathing exercises and still successfully practiced in India.<a href="http://www.eattasteheal.com/eth_6tastes.htm" target="_blank"> Check this website-</a></div>
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Chili powder is eaten by one-quarter of world population every day, in all countries all over the globe. But chili powder was completely unknown to the most of the world until Christopher Columbus discovered America<a href="https://www.legalnomads.com/history-chili-peppers/" target="_blank">. <u>Check this website </u></a>which explains very nicely that of course, Columbus was not looking for chilies, but was looking for a trade route. This website further explained that, until well after the middle ages, almost all through the world, pepper travelled from the Malabar coast, India to Europe and then to America.</div>
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Coming to the recipe, this is my mom's recipe as it is in which she used mustard oil. I get mustard oil from the local Indian grocery store, so I have also used mustard oil, but you can use any other oil instead if you prefer. Mustard oil is used for cooking in Punjab and many other Northern States of India. This is a simple and quick recipe which can be enjoyed using mild to hot chilies basing on your taste.</div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS</b></div>
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200 grams long green chilies (around 25-30)</div>
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20 grams of black mustard seeds (rai)</div>
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20 grams of fennel seeds (saunf)</div>
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10 grams of fenugreek seeds (methi )</div>
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Salt to taste</div>
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2 tablespoons oil (I used mustard oil)</div>
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10 grams chili powder (optional) *</div>
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* Normally these green chilies are not spicy/hot at all, so if you need some spice in this pickle you can add some additional chilli powder</div>
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<b>METHOD</b></div>
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Mix the fennel, mustard and fenugreek seeds and grind it coarsely in a dry spice grinder.</div>
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Wash and dry the chilies or wipe with a kitchen towel.</div>
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Slit the chilies in the middle lengthwise.</div>
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In the already ground spices, mix salt and chili powder and fill ( stuff) through the slit in all the chilies and leave aside.</div>
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Heat oil in a pan, when hot add all the chilies, mix slowly and cover it after 5 minutes add the remaining spice mixture on top of the chilies.</div>
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Cook for 8-10 minutes till the chilies are cooked and changed in colour.</div>
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Cool it and serve with meals as a condiments/pickle/chutney</div>
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I am sharing my recipe as my blog post entry for<a href="https://searchingforspice.com/cook-once-eat-twice-february-2018/" target="_blank"> Cook once and eat Twice</a> and <a href="http://apriljharris.com/things-to-do-in-february-hearth-soul-link-party/" target="_blank">with Hearth and soul blog party</a> and <a href="http://fiestafriday.net/2018/02/02/fiesta-friday-209/" target="_blank">with Fiesta Friday </a>and the <a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-92" target="_blank"> Sweet Inspiration link party</a> and with <a href="https://www.everydayhealthyrecipes.com/cookblogshare-week-5-plus-6-nourishing-soups/" target="_blank">Cook blog share</a> and<a href="https://confessionsofamotherrunner.com/2018/02/05/hummus-pistachio-crusted-tofu-meatless-monday/" target="_blank"> with Meatless Monday</a> and with <a href="http://www.mizhelenscountrycottage.com/2018/02/full-plate-thursday-366.html" target="_blank">Full plate Thursday</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com33tag:blogger.com,1999:blog-5841548348402924982.post-77634243377499259022018-01-11T20:17:00.001-08:002018-03-27T10:32:07.805-07:00MADDUR VADA , A SNACK FROM THE STATE OF KARNATAKA,INDIA<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>MADDUR VADA</b></div>
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<b>A SNACK FROM THE STATE OF KARNATAKA, INDIA</b></div>
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HAPPY NEW YEAR TO ALL OF YOU</div>
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The New Year, 2018, has already started. I am glad to write this new post in this New Year, in a new season and in a new month of 2018. This year I am planning to bring lots of new recipes on the blog, which my readers are really going to enjoy. Normally people ask what your resolution is for the New Year, so my resolution for the New Year is to learn many new recipes from different cuisines. Some of my readers might think, yes, of course, what can be the resolution of a food blogger. But yes, I mean it, and I am serious about it because life never stops teaching us new things and we should never stop learning new things. What is your resolution for the New Year?<br />
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In this New Year, I am bringing in the first recipe of a starter. I have seen in many parties, whether they were organized by my friends or relatives that sometimes there is a lot of variety of appetizers or starters served in those parties, sometimes too much and some of the snacks were quite heavy because they were either fried or has a lot of cheese in them. In those cases, there was a problem for both guests and host, for guests, even though they can enjoy the starters but then there will be no room left for them to enjoy the main course meal. Even for the host, a lot of food will be left at the end of the party, which people will not be able to finish. I had also experienced that if the starters are too heavy, some people, serve the main course too late but again that is not solving the problem because if you serve the main course too late, then there is no appetite or mood left for the food.</div>
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I have personally experienced that problem once when I served four-five starters and learned a lesson for the future. Now in my house, whenever there is any party or gathering, I prepare only two starters, so that people can enjoy the starters and the main meal. And if one starter is a fried one, I make them bite-size portions so that people can still enjoy the starters and later the main course meal.</div>
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This recipe of a snack is from the state of Karnataka, India. This is a very tasty snack which can be served as a starter or can be enjoyed with evening tea or coffee. This famous snack is named after the town of Maddur. Maddur is a town from Mandya district in the state of Karnataka, in South India. This is an instant snack which can be made in 15-20 minutes with very simple ingredients; normally we have the stock of these ingredients in our kitchen/pantry. This snack is too tasty, I am very sure, if you make it once, you will love to make it again and again.</div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS</b></div>
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1 cup rice flour</div>
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1/2 cup semolina</div>
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1/2 cup all-purpose flour (white bread flour)</div>
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1/2 cup chickpea flour</div>
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1 big onion</div>
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4-5 garlic cloves</div>
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a small piece of ginger</div>
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3-4 green chili (optional)</div>
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few leaves of curry leaves</div>
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Salt to taste</div>
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Oil for frying</div>
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<b>METHOD</b></div>
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Finely chop onion, garlic, ginger, green chili and curry leaves</div>
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Mix well all the flours and add salt to it.</div>
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Now add all chopped onion, garlic, ginger, chili and curry leaves and mix well.</div>
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If the mixture is too dry sprinkle little water over it and mix well, make small balls and flatten them on your palm as shown in the picture.</div>
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Heat oil in a frying pan; fry them in batches of 6-7 in hot oil till the colour is brown.</div>
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Serve hot with any chutney of your taste.</div>
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I am sending this recipe as my blog post entry with<a href="http://fiestafriday.net/2018/01/12/fiesta-friday-206/" target="_blank"> Fiesta Friday</a> and<a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-89" target="_blank"> Sweet Inspiration link party</a> and with <a href="http://apriljharris.com/inspiration-for-the-new-year-hearth-soul-link-party/" target="_blank">Hearth and Soul link party</a> and <a href="https://searchingforspice.com/cook-once-eat-twice-january-2018/" target="_blank">cook once eat Twice</a> and <a href="http://confessionsofamotherrunner.com/2018/01/15/vegetable-enchilada-lasagna-meatless-monday/" target="_blank">Meatless Monday</a><br />
and <a href="http://www.hijackedbytwins.com/2018/01/cookblogshare-2018-week-3-plus-four.html#more" target="_blank">Cook blog share</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com14tag:blogger.com,1999:blog-5841548348402924982.post-64853492947776095162018-01-01T20:55:00.000-08:002018-01-15T16:27:12.207-08:00REVIEW OF 2017 RECIPES<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>REVIEW OF 2017 RECIPES</b></div>
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<b>HAPPY NEW YEAR</b></div>
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First of all, I would like to wish all my readers, a very happy and healthy New Year 2018. If I go back over the year 2017, it was a good year, in which I posted 26 posts, out of which 24 were recipes and two were MLLA hosting and round-up posts. Things were not very conducive in the beginning of the year because my health was not that good and I was in India, where I was recovering and trying to settle down in the new climate. But still, in the first two months of the year, I managed to post 5 recipes. Working on my posts was always helping me recover my health, as I was inspired to write. I traveled back to Canada in March and was a bit busy again settling back, so could post only 6 recipes from March to June. But two important and favorite posts were there during that time, the first was the edible fruit arrangement when I was very excited being my 100th post and the second one was strawberry parfait, which was the third blog anniversary post.<br />
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But the second half of 2017 was even better than the first half, I was back in a good mood and spirit to post a lot of new recipes on the blog, some of them were my favourite which I wanted to post earlier in the year but couldn’t because of so many reasons, like mango mousse, rice pudding, cherry tart and orange peel pickle. June onwards the weather this in Calgary was also very nice when we get all fresh summer fruits like cherries, mangoes etc. Then from July up to including December, I managed to post 15 posts. In the month of October, I enjoyed hosting the MLLA which is a monthly blog party that is going on for the last 9 years, in which many food bloggers took part. I would like to give special thanks to my son-in-law for his awesome photographs for my blog throughout 2017. Last but not the least, thanks to all my readers who take the time to read my blog, and return again and again since the last three years, I am looking forward to your support in 2018, which is going to be an exciting year for my blog, when I am planning to share lots of new and exciting recipes.<br />
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I am sharing this recipe as my blog post entry for<a href="https://www.everydayhealthyrecipes.com/cookblogshare-week-1-plus-3-fantastic-fruit-cakes/" target="_blank"> Cook blog share</a> and with <a href="https://searchingforspice.com/cook-once-eat-twice-january-2018/" target="_blank">Cook once eat Twice</a><br />
<a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-88" target="_blank">Sweet Inspiration link party</a> and<a href="http://fiestafriday.net/2018/01/05/fiesta-friday-205/" target="_blank"> Fiesta Friday</a> and <a href="http://www.mizhelenscountrycottage.com/2018/01/full-plate-thursday-361.html" target="_blank">Full plate Thursday</a> and<a href="http://apriljharris.com/inspiration-for-the-new-year-hearth-soul-link-party/http://apriljharris.com/inspiration-for-the-new-year-hearth-soul-link-party/" target="_blank"> Hearth and Soul link party</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com18tag:blogger.com,1999:blog-5841548348402924982.post-91809964484740464762017-12-21T18:33:00.001-08:002018-02-26T09:15:10.429-08:00EGG LESS FRUIT CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>EGG LESS FRUIT CAKE</b></div>
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<b>MERRY CHRISTMAS AND HAPPY HOLIDAYS EVERYONE</b><br />
<b><br /></b> <b>EDITED: This recipe was featured on Cook Blogg share link party on 2nd January 2018,<a href="https://www.everydayhealthyrecipes.com/cookblogshare-week-1-plus-3-fantastic-fruit-cakes/" target="_blank"> check here.</a></b></div>
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Christmas is a time of joy and fun for everybody, the same is for me and my family. A lot of fun activities take place inside and outside our house during the Christmas season or I should say for the whole month of December.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrRJPMdJWZ9q0koU8K3h9RIWcYaYM1LcCRX5MWK95_SI44PmywH14DteYo21eoXYZ40UlpeK5AW0tU9Okkv6bFl27p8VYl3ngSz-1Zg2m690z_2gOYsyzPQgZKeSos7EGLrYXQFPbq6U/s1600/fruit+cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrRJPMdJWZ9q0koU8K3h9RIWcYaYM1LcCRX5MWK95_SI44PmywH14DteYo21eoXYZ40UlpeK5AW0tU9Okkv6bFl27p8VYl3ngSz-1Zg2m690z_2gOYsyzPQgZKeSos7EGLrYXQFPbq6U/s640/fruit+cake+2.jpg" width="640" /></a></div>
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The first one is the decorating of the Christmas tree, which my grandkids really like and surprisingly, every year they bring in some new ideas for the decoration of the tree. Some of the ornaments are made by them in their schools every year, under the supervision of their teachers and some ornaments we buy from the shops. This year we got a white Christmas tree.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRTnAyztXin1eKwbmwRDUQFLs86kJdzvas-VeHQvW1lUjimzmZE__n4dg7ANT7P93uMjHMaA3B8F3TUJELPebL4tGstAak_pL9EK8_NsR6yhm6Buqv0u4f1Z2pktLFFHGEe2h9khBoC0/s1600/fruit+cake+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRTnAyztXin1eKwbmwRDUQFLs86kJdzvas-VeHQvW1lUjimzmZE__n4dg7ANT7P93uMjHMaA3B8F3TUJELPebL4tGstAak_pL9EK8_NsR6yhm6Buqv0u4f1Z2pktLFFHGEe2h9khBoC0/s640/fruit+cake+5.jpg" width="640" /></a></div>
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The other fun activity inside the house is the elf on the shelf, every morning the kids are so excited when they look for the elf and really enjoy all the places they find elf sitting. The next activity which they really like is the opening of the gifts on Christmas day, which they get from Santa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYx2hPw8azON0M0N8_Iv127M_48B9bQCZDICvy6Jp5R5ErgaQ312vvNz0JsrWEpzsm6nStsJi0aUTktcQy5R81sd69a3En253y8tlArGXE-th5ob1hDX5jsfHj_zMJGnyigtn8qHC29o/s1600/fruit+cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="880" data-original-width="1600" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYx2hPw8azON0M0N8_Iv127M_48B9bQCZDICvy6Jp5R5ErgaQ312vvNz0JsrWEpzsm6nStsJi0aUTktcQy5R81sd69a3En253y8tlArGXE-th5ob1hDX5jsfHj_zMJGnyigtn8qHC29o/s640/fruit+cake+3.jpg" width="640" /></a></div>
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Apart from these indoor activities, we go shopping, which is a lot of fun during this festive season because shops and malls are decorated with Christmas decorations and lighting. Another fun activity which we do as a family is a tour/ride of the neighbourhood area to see the decorations and lights of all the different houses. Some houses look really beautiful with a lot of decorations and colorful lighting. There is so much effort and money that goes into these decorations, it is commendable that people put in so much effort during these dark nights!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Dz6P57Af28yiXERIdZg9d0nfSIOIrKB7d2lWFjDZXYWYDEhF9RYxwnM-os_JjXzUqRe-TmdQPIGpvh2y1fAqhBEsW5UAwpf9aHbCQGpHSzDGg-CbPqFe5qFS2ECtQ9CbYH3eCoy3yB4/s1600/Fruit+cake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Dz6P57Af28yiXERIdZg9d0nfSIOIrKB7d2lWFjDZXYWYDEhF9RYxwnM-os_JjXzUqRe-TmdQPIGpvh2y1fAqhBEsW5UAwpf9aHbCQGpHSzDGg-CbPqFe5qFS2ECtQ9CbYH3eCoy3yB4/s640/Fruit+cake+1.jpg" width="640" /></a></div>
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The other attraction in our town is the Airdrie festival of lights, which is one of Canada's largest light displays. This festival attracts visitors from the past 21 years and is open to the public from 6-9 pm every day in the month of December. If you are nearby and interested in this event, <a href="http://airdrielife.com/local_life/airdrie-festival-lights/" target="_blank">here is the link.</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1DWQLdf5xzv5fROZpHuzU_0ywkNB6r1VTHJrSx7lpqHv27Q50QUif7J8HQ1LXtDmZQZ78aDO1JHu7D_Zc8Mq0As8xqahh5_vlaEbOe0DCVTk97cYPasozD4uaAd8nyme16SrtQ9Kze0/s1600/fruit+cake+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1DWQLdf5xzv5fROZpHuzU_0ywkNB6r1VTHJrSx7lpqHv27Q50QUif7J8HQ1LXtDmZQZ78aDO1JHu7D_Zc8Mq0As8xqahh5_vlaEbOe0DCVTk97cYPasozD4uaAd8nyme16SrtQ9Kze0/s640/fruit+cake+4.jpg" width="640" /></a></div>
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There is another family-friendly fun activity that takes place in Calgary is the Calgary Zoo lights. These lights are the center of attraction in Calgary, and a highlight during the December holidays for many Calgary families. So these zoo lights are a package of fun and learning activities for the kids. A lot of activities are taking place at the Calgary Zoo, even in the winter months, they are teaching children about the migration, hibernation, conservation and behavior of all types of animal.<a href="https://www.calgaryzoo.com/zoolightsyyc" target="_blank"> Here is the link</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrRJPMdJWZ9q0koU8K3h9RIWcYaYM1LcCRX5MWK95_SI44PmywH14DteYo21eoXYZ40UlpeK5AW0tU9Okkv6bFl27p8VYl3ngSz-1Zg2m690z_2gOYsyzPQgZKeSos7EGLrYXQFPbq6U/s1600/fruit+cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrRJPMdJWZ9q0koU8K3h9RIWcYaYM1LcCRX5MWK95_SI44PmywH14DteYo21eoXYZ40UlpeK5AW0tU9Okkv6bFl27p8VYl3ngSz-1Zg2m690z_2gOYsyzPQgZKeSos7EGLrYXQFPbq6U/s640/fruit+cake+2.jpg" width="640" /></a></div>
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Coming to the recipe, this Christmas instead of baking any cookies I made this - a dried fruit cake. This is a very simple, tried and tested recipe in which I have used buttermilk. I am very sure; if you try this recipe you will enjoy this cake as I did. To make instant buttermilk, take one cup of milk and add one tbs of lemon juice/vinegar and let it stand for 10 minutes at room temperature and the buttermilk is ready.</div>
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Recipe link-<a href="https://www.youtube.com/watch?v=Hyo9Hzu28NY" target="_blank"> Joy of baking.com</a></div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS</b></div>
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1 and a half cup (200 grams) all-purpose flour/white bread flour</div>
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1 tsp baking soda</div>
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1/2 tsp cardamom powder</div>
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3/4 cup sugar (150 grams sugar)</div>
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2 cups dried fruits (300 grams)</div>
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1/2 cup melted butter (115 grams)</div>
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1 tsp vanilla essence</div>
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1 cup buttermilk</div>
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<b>METHOD</b></div>
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Grease a cake pan with some butter and sprinkle flour on top of it.</div>
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Heat the oven to 190 degrees C.</div>
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Sieve the all-purpose flour with baking soda and add sugar and cardamom powder in it, now mix the dried fruits in it.</div>
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Mix all wet ingredients-butter, essence and buttermilk.</div>
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Now mix all the wet and dry ingredients together, mix well and pour the batter into the greased tray and bake for 50 minutes, till the toothpick comes out clean.</div>
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Cool on a cooling rack, slice and serve.</div>
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I am sharing this recipe with<a href="https://searchingforspice.com/cook-once-eat-twice-december-2017/" target="_blank"> Cook once and eat Twice</a> and <a href="http://www.mizhelenscountrycottage.com/2017/12/full-plate-thursday-359.html" target="_blank">with Full Plate Thursday</a> and<a href="http://apriljharris.com/happy-holidays-hearth-soul-link-party/" target="_blank"> with Heart and Soul link party</a> and <a href="http://www.hijackedbytwins.com/2017/12/the-best-of-cookblogshare-2017.html" target="_blank">with Cook blog share</a> and <a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-87" target="_blank">with Sweet Inspiration link party</a> and <a href="http://fiestafriday.net/2018/01/05/fiesta-friday-205/#comment-30787" target="_blank">Fiesta Friday</a> and with<a href="http://confessionsofamotherrunner.com/2018/01/08/cajun-white-bean-vegan-sausage-kale-soup-meatless-monday/" target="_blank"> meatless Monday.</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com22tag:blogger.com,1999:blog-5841548348402924982.post-9635966747989832332017-12-06T20:27:00.000-08:002017-12-14T11:02:24.992-08:00BLACK-EYED BEANS CURRY<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>BLACK-EYED BEANS CURRY</b></div>
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<b>LOBHIYA CURRY</b></div>
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In the 80's when I was in Kenya, I stayed in a remote area for a year, where there was only one boarding school together with 50 teachers’ houses and very few shops and a post office outside the school, where we could buy some basic essentials and nothing else around for many kilometers. One day my neighbour, who was a very sweet African lady, informed me, that every Wednesday there is a market (farmer's market) outside the school campus, where farmers (mostly ladies) come from nearby villages and sell their products. She asked me if I am interested in shopping for a few things from them.</div>
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I enquired about what they were selling, then agreed and told her that I will accompany her because I didn't know the local language of that area. Next Wednesday when I went with her to the market, I was surprised to see that those women were not using the weighing scale and measuring their small sized fruits and vegetables with cups, like one full cup of berries is one shilling and big fruits and vegetables they were counting and selling like a pile of 4 tomatoes is one shilling. Initially, I thought why so, but later I realised that they are subsistence farmers who cannot afford the weighing scales.</div>
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The other thing which really surprised me was, to see them selling red kidney beans and black-eyed beans in those cups. Until that time I had no idea that Africans also grow and eat those beans. Let me remind my readers that, at that time there was no internet and Google and that was my first overseas trip to Africa. I asked my neighbour lady, whether they also grow and eat these beans and informed her that we Indians also like them. I was really glad to see those beans, which they were selling at a very reasonable price, and bought them along with other vegetables and fruits from that small village market.</div>
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Black-eyed beans stew or curry is a famous dish of the state of Punjab in India and it is regularly made in our house. This is one of my favourite dishes and my elder grandson always enjoys and appreciates his grandma whenever I make this dish. Last week when I made this curry, he really enjoyed with rice and told me, “You are the best grandma in the whole world”. I love hearing such compliments from my grandchildren, they make my day! This recipe is very simple, healthy and tasty; this stew can be enjoyed with rice, naan, and roti or dinner bun with some fresh green vegetable salad.</div>
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RECIPE</div>
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INGREDIENTS</div>
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1 cup black-eyed beans</div>
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1 medium onion</div>
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2 tbs tomato puree or one big tomato, finely chopped</div>
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1tsp ginger and garlic paste</div>
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2tbs butter or oil</div>
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1tsp cumin seeds</div>
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1tsp coriander powder</div>
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1tsp garam masala (optional)</div>
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salt and chilli powder to taste</div>
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½ tsp turmeric powder</div>
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METHOD</div>
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Rinse black-eyed beans two/three times in water and soak them overnight in three cups of water.</div>
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Add salt and turmeric powder and boil in the pressure cooker for 10 minutes after the whistle or boil in a pot for 30 minutes till they are done.</div>
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For garnishing (tadka) heat the butter in a frying pan, add cumin seeds, then garlic/ginger paste, saute for 2 minutes, add onion and fry them until golden brown. Add tomato puree and mix well.</div>
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Add garnishing (tadka) and garam masala in boiled black eyed beans.</div>
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Serve hot with naan, roti or white rice.</div>
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A slow cooker can be used instead of a pressure cooker to cook this curry, in that case, you will have to cook for 7-8 hours on high. This can be served to three/four people.<br />
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I am sharing this recipe for the following blog parties<a href="https://searchingforspice.com/cook-once-eat-twice-december-2017/" target="_blank"> Cook once and eat Twice</a> and<a href="http://confessionsofamotherrunner.com/2017/12/11/spaghetti-squash-quinoa-latkes/" target="_blank"> Meatless Monday</a><br />
and <a href="http://apriljharris.com/comfort-and-joy-at-hearth-soul-link-party/" target="_blank"> Hearth and Soul blog party</a> and <a href="http://fiestafriday.net/2017/12/08/fiesta-friday-201/" target="_blank">with Fiesta Friday</a>, and<a href="https://www.easypeasyfoodie.com/4-fabulous-festive-bakes-cookblogshare-week-49/" target="_blank"> Cook blog share</a> and <a href="http://the-veghog.blogspot.ca/2017/12/my-legume-love-affair-114-welcoming.html" target="_blank">My Legume Love affairs</a> with <a href="https://foodandspice.blogspot.com/p/mlla.html" target="_blank">Lisa</a> and <a href="http://thewellseasonedcook.blogspot.ca/" target="_blank">Susan</a>, and <a href="http://www.mizhelenscountrycottage.com/2017/12/full-plate-thursday-358.html#more" target="_blank">with Full plate Thursday</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com29tag:blogger.com,1999:blog-5841548348402924982.post-26070996824057331072017-11-20T21:06:00.000-08:002018-03-27T20:17:31.684-07:00PIZZA ROLLS<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>PIZZA ROLLS</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3pP1VQvKY7qZIJHEm_3X6p2KXoQmjAabPsNJHKKnMG07FUvgfpb9p-yaaFeroH0YCF-GXxuFCfiVcOr4d3f90pxJV9Auh1oo9BZKpJcThgbQnm5XDH3r9VajKNsXoYOZnuAvvhu1mh0/s1600/Pizza+rolls+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="972" data-original-width="1600" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3pP1VQvKY7qZIJHEm_3X6p2KXoQmjAabPsNJHKKnMG07FUvgfpb9p-yaaFeroH0YCF-GXxuFCfiVcOr4d3f90pxJV9Auh1oo9BZKpJcThgbQnm5XDH3r9VajKNsXoYOZnuAvvhu1mh0/s640/Pizza+rolls+1.jpg" width="640" /></a></div>
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Grandchildren are the best gift from God, and I am lucky to have three grandchildren, two are boys and one is a girl. My granddaughter is three years old and she lives in Toronto. My two grandsons are living with me and they both know that I love my blog and enjoy sharing my recipes and they both even know the name of my blog. They both love my cooking and they always appreciate and give the best compliments a grandmother can ever have in the world. All three of my grandchildren are artistically inclined and many a time I have enjoyed and admired their creations.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbWdjZpmAqmbDBL9ewVf8GmDkOduELYjMLd_6T8KqFGM2CTffTcCpHolwpJXFOOKIUjqZwUlAU12rUYaeXzOZSMkMWDlIKf2A6yvzNVNTZnW4B_bl8SaM0lskXIp5fxKAJSVddraXwH0/s1600/pizz+rolls+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1395" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbWdjZpmAqmbDBL9ewVf8GmDkOduELYjMLd_6T8KqFGM2CTffTcCpHolwpJXFOOKIUjqZwUlAU12rUYaeXzOZSMkMWDlIKf2A6yvzNVNTZnW4B_bl8SaM0lskXIp5fxKAJSVddraXwH0/s640/pizz+rolls+4.jpg" width="558" /></a></div>
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When I started my blog in 2014, my eldest grandson who was 8 years old at that time, after asking the name of my blog, suggested using spices to write the name of my blog. I really liked the idea and the three of us did a good project of writing the name of the blog with the available spices in my kitchen and they really enjoyed that project. I took the picture of that, which I used as a blog header for many months on my blog.</div>
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Yesterday, when I was doing some work on my laptop, the younger one who is 7 years old now came to me and told me, “Grandma I am bored, I do not know what to do”, I gave him the idea that he can do some drawing and coloring. After listening to my idea of colouring and drawing, he got some pencils and colours and sat on a chair, near my table and was busy for half an hour and I was busy too with my work.</div>
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After half an hour he came to me and showed his drawing, to my big surprise, on that paper I saw the heading was, “Herbs Spices and Tradition”, with a lot of colourful food items that were also drawn on it. I was totally impressed with his drawing, couldn't believe my eyes and gave him a big hug and told him that I will take the picture of it and post it on my blog. Then I suggested to him to write the name of the food items as well so that my readers can also enjoy his drawing and understand what he has drawn, for which I helped in spelling some words as well. Following is the picture.</div>
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Both my grandsons love these pizza rolls and they even take them in their lunch boxes to school, so they are made regularly in my kitchen. This recipe is an easy one and I have used brown flour to make it healthy.</div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS</b></div>
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2 cups brown bread flour (Whole wheat flour)</div>
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Half packet active dry yeast ( 5grams)</div>
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1tsp salt</div>
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1 tsp sugar</div>
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2 tbs oil</div>
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more oil for coating</div>
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<b>FOR PIZZA FILLING</b></div>
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One medium finely chopped onion</div>
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3 cloves of garlic</div>
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2 tbs butter (preferably at room temperature)</div>
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Salt and black pepper to taste</div>
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2tbs tomato ketchup</div>
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50 grams grated mozzarella cheese</div>
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2 green chili optional</div>
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<b>METHOD</b></div>
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In a cup, dissolve the yeast in 1/2 cup of warm water, add sugar and salt in it. Mix well and leave it for 5 minutes until the colour of the water changes and becomes foamy.</div>
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In a big bowl take flour, add salt, oil and this foamy water of yeast, mix more water and make a soft dough, coat all sides of the dough with oil.</div>
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Cover with plastic wrap to let it rise (until double the original size). Keep it in a warm place for 1-2 hours to rise.</div>
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Finely chop onion, garlic and green chilies and mix into the butter (room temperature) and keep it aside.</div>
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Punch the dough down and divide into two big balls, roll out the ball thin on a flat surface, spread the mixture of onion garlic and butter thinly on top of the dough.</div>
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Now give a thin layer of ketchup and sprinkle the grated cheese evenly on top of the dough.</div>
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Cut thin strips as shown in the picture, and roll all the way up to the end of the strip and keep them on a baking tray, leaving some distance in between the rolls.</div>
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Bake at 350 degrees F/180 degrees C for 15-20 minutes till the cheese is melted.</div>
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These rolls can be served hot or cold.</div>
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I am sharing this recipe for the following blog parties <a href="https://searchingforspice.com/2017/11/01/cook-once-eat-twice-november-2017/" target="_blank">Cook once and eat Twice</a> and <a href="http://confessionsofamotherrunner.com/2017/11/20/skillet-spinach-squash-phyllo-pie-meatless-thanksgiving/" target="_blank">Meatless Monday</a><br />
and <a href="https://faeriesandfauna.com/2017/11/22/we-are-pinnable-thanksgiving-link-party/" target="_blank">we are pinnable link party</a> and<a href="http://apriljharris.com/thanksgiving-at-the-hearth-and-soul-link-party/" target="_blank"> Hearth and Soul blog party</a> and<a href="http://www.mizhelenscountrycottage.com/2017/11/full-plate-thursday-355.html" target="_blank"> with Fiesta Friday</a> and<a href="http://www.mizhelenscountrycottage.com/2017/11/full-plate-thursday-355.html" target="_blank"> Full plate Thursday</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com36tag:blogger.com,1999:blog-5841548348402924982.post-67673446122542654912017-11-06T11:29:00.000-08:002018-03-27T20:20:39.110-07:00CHEESY JALAPENO POPPERS<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 16pt;"><b>CHEESY JALAPENO POPPERS</b></span></div>
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Normally, we bloggers say that blogging is not a joke because it requires a lot of work. Starting from planning, this includes the recipe selection, then making the item with the properly measured ingredients, then taking nice and presentable photographs of the process and the final product. Not only that but the real work starts after that, which is writing a post about it and then about the recipe with the detailed ingredients and list of steps to follow, which should include all the details so that readers can easily understand and reproduce the recipe and so on and so forth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaY4wbbomyZM4Wk0wIpxFDrN5fWb596GgFQx-3cfID-RX4YOFlKn7FG6RYDOIAvj06BS2oxzOsKCI00kYh-5PnX3X3pUzLLUjLnFK8eU9tWjC0wvPrBIrhjGia_wjTs1DVvnEGyVmjPqw/s1600/cheesy+jelapino+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="993" data-original-width="1600" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaY4wbbomyZM4Wk0wIpxFDrN5fWb596GgFQx-3cfID-RX4YOFlKn7FG6RYDOIAvj06BS2oxzOsKCI00kYh-5PnX3X3pUzLLUjLnFK8eU9tWjC0wvPrBIrhjGia_wjTs1DVvnEGyVmjPqw/s640/cheesy+jelapino+3.jpg" width="640" /></a></div>
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But, on the other side of the coin, blogging is a lot of fun. I get the feeling of contentment whenever I share my recipes or even when I do something for my blog. There are enormous reasons behind it, first is that cooking is my passion and when there is an intense desire to do something, a person will definitely enjoy it, the same thing is happening with me. The other reason is that blogging has opened many ventures/doors for me to learn not only new recipes but also to try new cuisines and a lot of new things about food and the food industry. The other thing which I like most about blogging is the integration with people, not only with my readers and people who come and comment on my posts but also with other bloggers. In the last three years, I have made many many new blogger friends, who are from different continents, countries, and cultures and we share the same interest in blogging.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuRsiPsyoLbFFdkMyLHMak42mNnOyuaJL0othjKs7Wbe7NR4dV-a_iwT2agpIAJQ8lRFC6FSHT6wvmfjTWDt7Ss5Ar4uBk7wm1G-sMZTEDW1koLSK2wcTSeUB28m8W9KLFe2K7new6Wo/s1600/cheesy+jelapino+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuRsiPsyoLbFFdkMyLHMak42mNnOyuaJL0othjKs7Wbe7NR4dV-a_iwT2agpIAJQ8lRFC6FSHT6wvmfjTWDt7Ss5Ar4uBk7wm1G-sMZTEDW1koLSK2wcTSeUB28m8W9KLFe2K7new6Wo/s640/cheesy+jelapino+2.jpg" width="640" /></a></div>
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Blogging has not only opened doors for me to learn about the culinary art but also has opened doors for me to learn so many other aspects of life and particularly to learn a lot about DIY projects because many of my blogger friends have blogs in which they share their awesome DIY projects. This recipe is my blogger friend Nikki's recipe; surprisingly her blog is not only about food but about lifestyle too, where occasionally she shares some food recipes. <u><a href="https://www.viewfrominhere.com/stuffed-peppers-jalapeno-popper-style/" target="_blank">This is the link to the recipe.</a></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw42u-JgmPmtJEwbkjoskIrco207PaLslwUmexZ54C7pvffc5eRgLq5QHbn6oQeOjFmtugNHUXGAklWY5613QubSxDMh-4FpC0Q2f58tGSw3eqqfqKZiPZBOrUHAM2PNiVuRDE7c_mj78/s1600/cheesy+jelapino+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw42u-JgmPmtJEwbkjoskIrco207PaLslwUmexZ54C7pvffc5eRgLq5QHbn6oQeOjFmtugNHUXGAklWY5613QubSxDMh-4FpC0Q2f58tGSw3eqqfqKZiPZBOrUHAM2PNiVuRDE7c_mj78/s640/cheesy+jelapino+1.jpg" width="640" /></a></div>
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I met Nikkki Frank-Hamilton, around 3 years ago, soon after I had started my blog. She is a beautiful lady with a beautiful heart, even apart from her busy life; she is always willing to help others. Her blog is<a href="https://www.viewfrominhere.com/" target="_blank"><u> View from in here</u>,</a> which is an awesome blog. She is a great writer and a very good friend of mine. Her friendship is a treasure for me which I want to save for the rest of my life. Her posts are so informative, interesting and knowledgeable that anybody would love to read them. Recently she wrote about “Life lessons learning over 50 years”, which is a must-read for everyone turning 50, every single paragraph of this post is awesome and worth reading. <a href="https://www.viewfrominhere.com/life-lessons-50-years/" target="_blank">Here is the link-</a></div>
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She also has a Facebook Community group of bloggers,<a href="https://www.facebook.com/groups/WAYWOW/" target="_blank"><u> Way-Wow community group</u> </a>where we 20 bloggers help and promote each other. If you would like to join this group, please do contact her.</div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS</b></div>
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8 jalapeno chili peppers</div>
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100 grams grated mozzarella cheese</div>
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100 grams cream cheese.</div>
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1-2 tbs of milk if required</div>
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2 tbs oil for greasing the chilies and the oven tray</div>
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100 grams chopped cilantro</div>
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salt and black pepper to taste</div>
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<b>METHOD</b></div>
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Wash the chilies thoroughly, slice in the middle and cut them half lengthwise and de-seed them.</div>
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Mix cream cheese and mozzarella cheese together with salt and pepper and cilantro, if the mixture is too dry, add the milk to make it smooth.</div>
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Grease the skin of the chilies and the oven tray with oil, Stuff the mixture into the chilies.</div>
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Heat the oven for 400 degrees F /204 degrees C.</div>
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Place the chilies in the greased tray close together so that they do not fall over.</div>
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Bake for 15-20 minutes, when chilies are brown on the top serve hot as a side dish and enjoy.</div>
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I am sharing this post with <a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-81" target="_blank">Sweet Inspiration Link party</a> and <a href="http://confessionsofamotherrunner.com/2017/11/06/create-pinterest-worthy-cheese-board/" target="_blank">Meatless Monday</a> and <a href="http://fiestafriday.net/2017/11/03/fiesta-friday-196/" target="_blank">Fiesta Friday</a></div>
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and <a href="https://searchingforspice.com/2017/11/01/cook-once-eat-twice-november-2017/" target="_blank">Cook once and eat Twice</a> and <a href="https://faeriesandfauna.com/2017/11/01/we-are-pinnable-link-party-2/" target="_blank">we are pinnable</a> and <a href="http://apriljharris.com/enjoying-the-season-hearth-soul-link-party/" target="_blank">Hearth and Soul Link party</a> and with <a href="https://www.easypeasyfoodie.com/4-healthy-food-swaps-cookblogshare-week-45/" target="_blank">Cook blog share</a><br />
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<span style="color: #0000ee;"><u><br /></u></span><a href="https://faeriesandfauna.com/2017/11/01/we-are-pinnable-link-party-2/" target="_blank"></a>
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<a href="https://faeriesandfauna.com/2017/11/01/we-are-pinnable-link-party-2/" target="_blank"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDtxdUKmUFa1aohECP39gBcax0GABQL8zDEN2sxLGsCpnut841VUQt3h_9dUU43cMe-3cGF89ykTyEsqP0nA1YrRdQ9TvRzXd6CGoMOyUU8-15sT2mpJBUw46ujmKBrpp4zl970Ynab4/s1600/cookonceeattwice-2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="264" data-original-width="300" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDtxdUKmUFa1aohECP39gBcax0GABQL8zDEN2sxLGsCpnut841VUQt3h_9dUU43cMe-3cGF89ykTyEsqP0nA1YrRdQ9TvRzXd6CGoMOyUU8-15sT2mpJBUw46ujmKBrpp4zl970Ynab4/s200/cookonceeattwice-2.png" width="200" /></a></div>
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com35tag:blogger.com,1999:blog-5841548348402924982.post-52660354834811737592017-11-02T08:45:00.000-07:002017-11-07T09:23:37.258-08:00ROUND-UP FOR MY LEGUME LOVE AFFAIR 112 - FOR THE MONTH OF OCTOBER 2017<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: medium;"><b>ROUND-UP FOR MY LEGUME LOVE AFFAIR 112 - FOR THE MONTH OF OCTOBER 2017</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2wU94TvAqsIr7xL_NzWCltrjRNgpRS_b1AAecBSYcgOq3CGpCqyQzjuxQA8vl_TlT4NsNgCbTj5DxaI7EMH7DbLpmDHIA0y7Kfae4fJFxP8fXJOHMEPAFmUNPU5iWxD4S9WnicaQ7PY/s1600/MLLA112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2wU94TvAqsIr7xL_NzWCltrjRNgpRS_b1AAecBSYcgOq3CGpCqyQzjuxQA8vl_TlT4NsNgCbTj5DxaI7EMH7DbLpmDHIA0y7Kfae4fJFxP8fXJOHMEPAFmUNPU5iWxD4S9WnicaQ7PY/s640/MLLA112.jpg" width="425" /></a></div>
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I am delighted to present the round-up of MLLA, which I hosted for the third time in the month of October 2017. Special thanks to Susan of '<a href="http://thewellseasonedcook.blogspot.ca/" target="_blank">T<u>he well-seasoned cook</u>'</a> who conceived this idea in 2008, and later to <a href="http://foodandspice.blogspot.com/p/mlla.html" target="_blank"><u>Lisa</u> of <u>Lisa's Kitchen</u> </a>for taking care of Susan's baby for a long period of time. Because of them, this event is still on, and I got the chance to host it again, thank you!</div>
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I would also like to thank all the bloggers who shared their recipes in this MLLA event for October 2017. And now onto some delicious recipe entries of this month: This month MLLA received seven recipes in all. All the recipes shared were amazing and it was difficult to choose which one is the best.</div>
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The first entry I got is a very interesting recipe of Sun-dried tomato Hummus, which was shared by <a href="http://soulnutritionconsulting.com/2017/05/05/sundried-tomato-hummus/" target="_blank"><u>Soul Nutrition</u>.</a> In this hummus recipe, she used chickpeas as the legume for this recipe. In her post, she explained some health benefits of lentils and she also added some titbits of nutritional knowledge about this particular recipe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghd9mBfdrzS1IBDj7pHvXIERAtc9G9_7FLOMCcj48Cbs5fsXySTIPjDvOmKL7NzwkwLYzS3F2zsfzB35u96EngvEDf5XhLoR3l7iC4XM0-JgzMwpJX_mRqsKkGSha3i5Ld_bQoA3ecZqo/s1600/Sun+fried+tomato+humus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghd9mBfdrzS1IBDj7pHvXIERAtc9G9_7FLOMCcj48Cbs5fsXySTIPjDvOmKL7NzwkwLYzS3F2zsfzB35u96EngvEDf5XhLoR3l7iC4XM0-JgzMwpJX_mRqsKkGSha3i5Ld_bQoA3ecZqo/s640/Sun+fried+tomato+humus.jpg" width="640" /></a></div>
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The second recipe I received is of black bean, corn and red pepper Tacos by <u><a href="https://makinghealthychoices.ca/2017/02/21/black-bean-corn-and-red-pepper-tacos/" target="_blank">Making Healthy Choices</a></u>. I love tacos with corn and black beans, so I bookmarked this recipe to try soon. In her post, she also explained legumes as a nutrition-powerhouse and the health benefits of black beans.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAxZ7RrvToUwC3FtYQxWd_ANUJ_NRvmSxJaBQwF3lI0LRRMZZXjA3vyG1dWuGOG9WSlkzT7RhvEqMCD_VERceJ7PTs0-TBxlsd-fLF9E-KVamgiVw2h7y9fhyphenhyphenCnyjKA1Xrax7mH1-VSU/s1600/Black+bean+corn+Tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="451" data-original-width="660" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAxZ7RrvToUwC3FtYQxWd_ANUJ_NRvmSxJaBQwF3lI0LRRMZZXjA3vyG1dWuGOG9WSlkzT7RhvEqMCD_VERceJ7PTs0-TBxlsd-fLF9E-KVamgiVw2h7y9fhyphenhyphenCnyjKA1Xrax7mH1-VSU/s640/Black+bean+corn+Tacos.jpg" width="640" /></a></div>
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The third recipe, I got is of Chutney chana pilaf by<a href="http://recipegrabbag.blogspot.ca/2017/10/chutney-chana-pilaf-or-pulao-healthy.html" target="_blank"> <u>Recipe Grab Bag</u>,</a> this is a nice green coloured recipe which is also a healthy and delicious way to enjoy rice with <i>boondi</i> and with the flavour of green cilantro, mint chutney.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvD1OE-Ip_K78-zugrdyW_elX_0J5i_U7h2Q4ZcLjVgd6_MErOLdk50lJYHm3QCWYjRvP45IHFB34B6yNPQFWM_jfmjqC_Fpt1_6jLR0kddG7nONBmdSuP13VwQHy4FTIcZIo4iZjUps/s1600/Chutney+Chana+Pilaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="400" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvD1OE-Ip_K78-zugrdyW_elX_0J5i_U7h2Q4ZcLjVgd6_MErOLdk50lJYHm3QCWYjRvP45IHFB34B6yNPQFWM_jfmjqC_Fpt1_6jLR0kddG7nONBmdSuP13VwQHy4FTIcZIo4iZjUps/s640/Chutney+Chana+Pilaf.jpg" width="640" /></a></div>
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The fourth recipe is a very interesting, healthy and awesome looking recipe of Zucchini pasta with Italian lentil sauce by <a href="https://www.taylorlife.com/zucchini-pasta-italian-lentil-sauce/" target="_blank"><u>Taylor Life.</u> </a>In this recipe, you can enjoy pasta with very little carbohydrate in it because the pasta is made with zucchini ribbons. I would love to try this recipe soon.</div>
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The fifth recipe is made under the theme of Caribbean recipes and is by<a href="http://mayurisjikoni.blogspot.ca/2017/10/711-doubles.html" target="_blank"><u> Mayuri Zikoni's</u>,</a> which looks like channa bhature from Indian cuisine. This recipe is called “Doubles”, it is a sandwich made with two baras stuffed with chickpeas curry and served with chutney. This is a famous street food from Trinidad and Tobago. Please visit her website to see this amazingly tasty recipe. I feel like grabbing a plate through my laptop!</div>
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The sixth recipe is a hummus again, by “<u><a href="https://justteafortwo.com/2017/10/12/roasted-beet-hummus/" target="_blank">Just tea for two”</a></u> which is made with roasted beet and the legume she used is chickpeas. I can imagine the taste of roasted beetroot, with garlic, chickpeas and tahini, actually, I want to taste it now with some fresh vegetables like carrots or cucumber, as she mentions in the post that this hummus can be enjoyed with fresh vegetables.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-JAgH9yhzTBeFz6mjpDdhuEcPgINkrXH4cbpybzOvFEhKJvsdWVYA4VrLAcqXj9zhAdxxQjjLMMTDd1Pab0o1YJv7BDEAAsFG_byYpAKIr8kpryrU3xfdmL_W6kJEehqNyf1VL9vLIRw/s1600/e358b-dsc_0111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="631" data-original-width="640" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-JAgH9yhzTBeFz6mjpDdhuEcPgINkrXH4cbpybzOvFEhKJvsdWVYA4VrLAcqXj9zhAdxxQjjLMMTDd1Pab0o1YJv7BDEAAsFG_byYpAKIr8kpryrU3xfdmL_W6kJEehqNyf1VL9vLIRw/s640/e358b-dsc_0111.jpg" width="640" /></a></div>
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The last recipe which is the seventh one is of peanut butter and jelly thumbprint cookies by <a href="http://themadscientistskitchen.com/recipe/peanut-butter-and-jelly-thumbprint-cookies/" target="_blank">“</a><u><a href="http://themadscientistskitchen.com/recipe/peanut-butter-and-jelly-thumbprint-cookies/" target="_blank">The mad scientist Kitchen</a>”</u>. This is such a lovely looking recipe of cookies, they are healthy, delicious and protein rich. I like the idea of serving with jelly on top. In her post, she also explained the difference between cookies and biscuits.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQV_0ryXpLacVPs7qI3k6rfLF0nRiWl_1amoouhuvPleLtKA6ckIuF7R4RRqPvquaJtMYP9daNzVl6Po0W4-jeb-3b6qWuooxcY7bLWyWBcW2TZl-2kAz5pmy_o-8S0iLro5szsbpSIk/s1600/Peanut-Butter-and-Jelly-Thumbprint-Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1102" data-original-width="735" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQV_0ryXpLacVPs7qI3k6rfLF0nRiWl_1amoouhuvPleLtKA6ckIuF7R4RRqPvquaJtMYP9daNzVl6Po0W4-jeb-3b6qWuooxcY7bLWyWBcW2TZl-2kAz5pmy_o-8S0iLro5szsbpSIk/s640/Peanut-Butter-and-Jelly-Thumbprint-Cookies.jpg" width="426" /></a></div>
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Thank you all again for participating, looking forward to more events like this in future.</div>
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com8tag:blogger.com,1999:blog-5841548348402924982.post-33104603337745845892017-10-16T17:51:00.001-07:002018-07-01T19:17:57.268-07:00CHERRY TART<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 15pt;"><b>CHERRY TART</b></span></div>
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<span style="font-size: 15pt;"><b>HAPPY DIWALI TO ALL THOSE WHO ARE CELEBRATING</b></span></div>
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My love for cherries is never ending, whenever they are in season, I am tempted to try new recipes with them. Cherry season is very short here in Calgary, though I do realise that frozen cherries are available throughout the year. This year I chanced upon farm stall that was selling fresh cherries in bulk for a very reasonable price, I bought lots, 12 bags in total, then I washed, pitted and froze them in small zip lock bags for future use. Now I know I will enjoy them through the winter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi34Hz7Hr_shf54Qe39Kr0bzlqTr1Uue44Z67w-NX3IP9ItKf2KOSJPdKRLRcBYG9TXvXxYQ_0hyNDmYalHLucKDryOS36YxcToYvW31r6_P2zW4aRB04GbF4aD9-YsP23REG62nEoeuC0/s1600/Cherry+Tart+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi34Hz7Hr_shf54Qe39Kr0bzlqTr1Uue44Z67w-NX3IP9ItKf2KOSJPdKRLRcBYG9TXvXxYQ_0hyNDmYalHLucKDryOS36YxcToYvW31r6_P2zW4aRB04GbF4aD9-YsP23REG62nEoeuC0/s640/Cherry+Tart+2.jpg" width="640" /></a></div>
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Three years ago, when my daughter with her family, was coming back after a holiday trip, I wanted to give her a surprise with a new recipe made with cherries. That is when this recipe was initiated the very first time, but now it is made every year whenever cherries are in season. This recipe can easily be made with frozen cherries so even when fresh cherries are not available, this recipe turns out pretty good.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjqQJW17kfCS7FmJpwDZnpTkKBfo-Db27b3bZ1UozppVBDYps35-YhbnbEO5udXjAlQlxzMU12XgdHi9oz-7r4AgdWbDYz0RWcNV0KQCZCahvIkZb4PWr2dLiyZlzPl4YXTNd_LGgMMg/s1600/Cherry+Tart+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1111" data-original-width="1600" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjqQJW17kfCS7FmJpwDZnpTkKBfo-Db27b3bZ1UozppVBDYps35-YhbnbEO5udXjAlQlxzMU12XgdHi9oz-7r4AgdWbDYz0RWcNV0KQCZCahvIkZb4PWr2dLiyZlzPl4YXTNd_LGgMMg/s640/Cherry+Tart+3.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrx6MlgSvz31CXnbFXxsx4Vi8-xaw7RK0S1fOd8ufSJbveFPV6gpxOBovAVX1iOvR2-mpKGe2c3r7O3PmD-92oWYAcqSsBC5mDXvyc7hDRXfQ-du_lFP2ABRGMQDvc7HHSl4FoMJZ5nM/s1600/Cherry+Tart+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrx6MlgSvz31CXnbFXxsx4Vi8-xaw7RK0S1fOd8ufSJbveFPV6gpxOBovAVX1iOvR2-mpKGe2c3r7O3PmD-92oWYAcqSsBC5mDXvyc7hDRXfQ-du_lFP2ABRGMQDvc7HHSl4FoMJZ5nM/s640/Cherry+Tart+4.jpg" width="640" /></a></div>
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This is a fusion recipe in which I have combined an Indian cheese (Chena) with cherries. Chena is a homemade Indian cheese, which is very easy to make. You have to boil milk and while milk is boiling, add few spoons of vinegar; the acid in the vinegar will separate the whey from the milk solids which we have to extract. Sieve the whole thing to remove the watery whey, then leave the milk solids in the sieve for 30 minutes, Chena is ready. This Chena is used to make paneer, which is a well-known ingredient of north and East Indian cuisine. Many sweet and savoury items are made with paneer, including many restaurant dishes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDG27ohuhAYaWZFPSYEJCPzMC3EMFr6-3MlxrNTX4uokQ3eO0SxrwV_LakiIuJKZ4ZtwNp0PFT2NH5NnMmOKhCZy8Tv8F5fpgqfjFGLM8gtxLZEJ1Gq_b3Sm6nl32wi-guw4JBQ4fSWVU/s1600/Cherry+Tart+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="855" data-original-width="1600" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDG27ohuhAYaWZFPSYEJCPzMC3EMFr6-3MlxrNTX4uokQ3eO0SxrwV_LakiIuJKZ4ZtwNp0PFT2NH5NnMmOKhCZy8Tv8F5fpgqfjFGLM8gtxLZEJ1Gq_b3Sm6nl32wi-guw4JBQ4fSWVU/s640/Cherry+Tart+5.jpg" width="640" /></a></div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS</b></div>
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<b>FOR TART (For graham cracker crust)</b></div>
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<li>Two cups graham/digestive cracker (Finely crushed)<br />
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<li>8 tbs butter<br />
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<b>FOR FILLING</b></div>
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I cup sliced cherries</div>
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1/2 cup brown sugar</div>
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1/2 cup Chhena/homemade crumbled paneer</div>
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pinch cardamom powder</div>
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<b>METHOD</b></div>
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<b>For crust</b></div>
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Mix crushed graham cracker, sugar and butter thoroughly.</div>
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Press mixture into small individual pie trays ( 3 inches )</div>
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Bake in the oven for 6-7 minutes at 180 degrees C/256 degrees F</div>
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The tart is ready, cool it well.</div>
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<b>FOR FILLING</b></div>
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Mix cherries and brown sugar together and heat in a pan to make compote.</div>
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When compote is ready, mix Chena and cook further for 8-10 minutes so that water from the Chena can evaporate and mixture can thicken. Leave it to cool.</div>
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Preheat oven to 375 degrees F/190 degrees C.</div>
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Fill the mixture of cherry, sugar and Chena inside the tart and bake in the oven for 2-3 more minutes.</div>
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Serve chilled as a dessert after the meals.</div>
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Note: - Ready-made tart can be used. If you are using readymade tart shells, first bake the tart shells in the oven for 7-8minutes and after adding the filling, bake for another 2 more minutes.<br />
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I am sharing this recipe as my blog post entry to<a href="http://confessionsofamotherrunner.com/2017/10/16/pumpkin-jalapeno-cornbread-meatless-monday/" target="_blank"> Meatless Monday,</a> <a href="http://fiestafriday.net/2017/10/13/fiesta-friday-193/" target="_blank">Fiesta Friday</a>, <a href="http://apriljharris.com/october-inspiration-from-the-hearth-and-soul-link-party/" target="_blank">Hearth and Soul blog hop </a>and<a href="https://searchingforspice.com/2017/10/01/cook-once-eat-twice-october-2017/" target="_blank"> Coo once and eat Twice</a> and with<a href="http://www.hijackedbytwins.com/2017/10/cookblogshare-plus-4-super-soups.html" target="_blank"> Cook Blog share</a> and<a href="https://faeriesandfauna.com/2017/10/18/we-are-pinnable-link-party/" target="_blank"> we are pinnable.</a> and with<a href="http://www.mizhelenscountrycottage.com/2017/10/full-plate-thursday-351.html" target="_blank"> Full Plate Thursday</a> and<a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-80" target="_blank"> Sweet inspiration link party</a>.<br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com30tag:blogger.com,1999:blog-5841548348402924982.post-77496385539712083752017-10-01T07:30:00.000-07:002017-10-02T07:33:21.903-07:00HOSTING-MY LEGUME LOVE AFFAIR (MLLA ) # 112<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: medium;"><b>(EVENT ANNOUNCEMENT )</b></span></span></span></div>
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: medium;"><b>HOSTING-MY LEGUME LOVE AFFAIR (MLLA) # 112</b></span></span></span></div>
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: medium;"><b>FOR THE MONTH OF OCTOBER 2017</b></span></span></span></div>
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;">I am pleased to host My Legume Love Affair #112 for the month of October 2017. MLLA is an ongoing, monthly event since 2008, in which, bloggers from any country or cuisine can take part in this event by presenting their vegetarian legume recipes. This event was created and started by Susan of<a href="http://thewellseasonedcook.blogspot.ca/" target="_blank"> </a></span></span><span style="color: black;"><span style="font-family: "verdana" , sans-serif;"><u><a href="http://thewellseasonedcook.blogspot.ca/" target="_blank">The well seasoned Cook</a> </u></span></span><span style="color: black;"><span style="font-family: "verdana" , sans-serif;">in 2008 and has been hosted by Lisa of<a href="http://foodandspice.blogspot.com/p/mlla.html" target="_blank"> </a></span></span><span style="color: black;"><span style="font-family: "verdana" , sans-serif;"><u><a href="http://foodandspice.blogspot.com/p/mlla.html" target="_blank">Lisa's kitchen </a></u></span></span><span style="color: black;"><span style="font-family: "verdana" , sans-serif;">since February 2013.</span></span></div>
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;">This is the third time I am hosting this prestigious event/ blog party since I have started this blog three years ago. In the month of November 2015, and then in May 2016, I hosted the same event twice before. I am really obliged and would like to give thanks to Lisa from</span></span><a href="http://foodandspice.blogspot.com/p/mlla.html" target="_blank"><span style="color: black;"><span style="font-family: "times new roman";"><u> </u></span></span><span style="color: black;"><span style="font-family: "verdana" , sans-serif;"><u>Lisa's kitchen</u></span></span></a><span style="color: black;"><span style="font-family: "verdana" , sans-serif;"><a href="http://foodandspice.blogspot.com/p/mlla.html" target="_blank">,</a> who gave me the chance to host this event again in October 2017</span></span></div>
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;">I have posted many lentil recipes on my blog and have participated many times in this event. Now I am encouraging my fellow bloggers to participate and make this event a huge success.</span></span></div>
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<span style="color: black;"><span style="font-family: "times new roman";"><span style="font-family: "verdana" , sans-serif;">Legumes include all types of lentils, pulses, fresh or dried beans, peanuts etc, the list is endless. You can even include chickpeas flour or any other lentil flour too, all you need to do is to present your legume-centric dish on this event page. </span><span style="font-family: "verdana" , sans-serif;"><b>Rules and Guidelines for this event</b></span></span></span></div>
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;">All world cuisines are welcome, vegetarian or vegan- all entries should be meat-free, seafood free.</span></span></div>
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;">All courses of meals are accepted-starters, main meal, snack, desserts etc</span></span></div>
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;">Any derivative such as chickpea flour, any other lentil flour or even tofu is accepted, as long as the main ingredient is LEGUME.</span></span></div>
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<span style="color: black;"><span style="font-family: "times new roman";">For your dish to be included in the roundup, it must contain more than just a few tablespoons of legumes. Or the main<span style="font-family: "verdana" , sans-serif;"> ingredient of the dish should be a legume.</span></span></span></div>
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;">Please, ONE entry per blogger.</span></span></div>
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;">Please, link to this announcement page,<a href="http://thewellseasonedcook.blogspot.ca/" target="_blank"> </a></span></span><a href="http://thewellseasonedcook.blogspot.ca/" target="_blank">Susan's page</a><span style="color: black;"><span style="font-family: "verdana" , sans-serif;"><a href="http://thewellseasonedcook.blogspot.ca/" target="_blank"> </a> and<a href="http://foodandspice.blogspot.com/p/mlla.html" target="_blank"> </a></span></span><a href="http://foodandspice.blogspot.com/p/mlla.html" target="_blank">Lisa's page</a><span style="color: black;"><span style="font-family: "verdana" , sans-serif;"> (It is compulsory)</span></span></div>
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<span style="color: black;"><span style="font-family: "times new roman";"><span style="font-family: "verdana" , sans-serif;">This event will close on </span><span style="font-family: "verdana" , sans-serif;"><b>31</b></span><sup><span style="font-family: "verdana" , sans-serif;"><b>st</b></span></sup><span style="font-family: "verdana" , sans-serif;"><b> of OCTOBER 2017.</b></span></span></span></div>
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;">Use of logo is optional but appreciated.</span></span></div>
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<span style="color: black;"><span style="font-family: "times new roman";"><span style="font-family: "verdana" , sans-serif;">Please link your entries below. Round-up will be posted on </span><span style="font-family: "verdana" , sans-serif;"><b>2nd November 2017 </b></span><span style="font-family: "verdana" , sans-serif;">on my web page.</span></span></span></div>
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;">Non-bloggers can send their recipes through e-mail to me together with the photo of the dish; I will consider them and include them in the round-up.</span></span></div>
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<li><span style="color: black;"><span style="font-family: "verdana" , sans-serif;">Recipes from your archives will be accepted if reposted and updated. </span></span></li>
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;">Any questions or queries should be directed to me on- herbsspicesandtradition@gmail.com</span></span></div>
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<span style="font-family: "verdana" , sans-serif;">Grab this party button and put it somewhere on your blog.</span></div>
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<span style="color: black;"><span style="font-family: "verdana" , sans-serif;"><b>Thanks for stopping by, I can’t wait to see what you are going to share here in this event.</b></span></span></div>
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com10tag:blogger.com,1999:blog-5841548348402924982.post-37780835406266643702017-09-24T09:14:00.000-07:002018-03-27T20:28:44.768-07:00CINNAMON ROLLS AND A POST ON A SPICE - CINNAMON<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 16pt;"><b>CINNAMON ROLLS AND A POST ON A SPICE - CINNAMON</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1P3XUcapWf67ezxiAnVTDzAhfl1Rv8wsw3aVwOOkhjPVUdrDfmRpWIaboXqaIjBdnWWGeby0mjDxNQo6zossrjd8_iun1fGeHxwqp3l_iLUgDMVOw2cpOj2EOaDfshz6pfhJ3larVVA/s1600/cinnamon+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1009" data-original-width="1600" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1P3XUcapWf67ezxiAnVTDzAhfl1Rv8wsw3aVwOOkhjPVUdrDfmRpWIaboXqaIjBdnWWGeby0mjDxNQo6zossrjd8_iun1fGeHxwqp3l_iLUgDMVOw2cpOj2EOaDfshz6pfhJ3larVVA/s640/cinnamon+1.jpg" width="640" /></a></div>
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Cinnamon is the oldest and most versatile spice in the world and is used in many savory and sweet items, a delicious spice which is used in the culinary world from ages. It is mainly used in cooking as a condiment and flavouring agent. Cinnamon is actually the bark of a tree which is removed and dried. Cinnamon sticks are long, brown and their shape is like a cigar. The sticks and their powder are both used in different cuisines. This spice is widely used in American, European, African and Asian cuisines, this is the reason it is a famous spice of the world.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCOxFXVMa57nsW2VhGffHbQwxww7FaLjerH_jml3ixDRr92g7yFTThVEyYfUAPusKx29euKkdbnpWSMa8LEDXMS8uJgIyE8XzaTaUcp17Zu5avtRmUoFpAArheSwzHEgMdaq1kak90kM/s1600/cinnamon+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="873" data-original-width="1600" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCOxFXVMa57nsW2VhGffHbQwxww7FaLjerH_jml3ixDRr92g7yFTThVEyYfUAPusKx29euKkdbnpWSMa8LEDXMS8uJgIyE8XzaTaUcp17Zu5avtRmUoFpAArheSwzHEgMdaq1kak90kM/s640/cinnamon+2.jpg" width="640" /></a></div>
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In Indian cuisine, this spice is used a lot in savoury dishes like rice, lentil and vegetable curries, stews, yoghurt salads, drinks, coffee, tea and in many snack items. And it is also used in sweet items like cakes, cookies, murrabas (Fruit preserves), puddings, fudges, and traditional sweetmeats etc. It is also added in many spice blends of different states of India, the famous one is Garam Masala.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig44e6l4SJk1gi012tSnDDpLMVs7uYoTGqe1fm-UzsZKbITFTw_9nO87Bo4ke7UjQMa-RLlDohAkiNKOeXuA4iig7VM1eZkJLOrJO4gWemlCZAFUwkEeDZDv8BZUZ0Ooy-iA6QfGNbCCY/s1600/cinnamon+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig44e6l4SJk1gi012tSnDDpLMVs7uYoTGqe1fm-UzsZKbITFTw_9nO87Bo4ke7UjQMa-RLlDohAkiNKOeXuA4iig7VM1eZkJLOrJO4gWemlCZAFUwkEeDZDv8BZUZ0Ooy-iA6QfGNbCCY/s640/cinnamon+3.jpg" width="480" /></a></div>
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In Indian homes, it is not only used as a fragrant spice but also as a medicine. My mother always used it in a masala tea for the treatment of a sore throat, in which she added- cinnamon, honey, black pepper powder and clove powder. This masala tea really works and helps us to relieve symptoms of a sore throat, till today we are using her tea formula. According to Ayurveda, cinnamon is called the ancient healing spice of the world.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcyMAHFJOM5oUanoeJlc-WDK-8d0us_pONbHjFGtchIDLchyMPesLJEecgiLQQgWnfUke9lRe5wOfc1-h0SvzEtDirzWmxHOKSRCzWwV-iiB1CCuQsGR5UtNLpJcN5XvML2r8v7YvL_w/s1600/cinnamon+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcyMAHFJOM5oUanoeJlc-WDK-8d0us_pONbHjFGtchIDLchyMPesLJEecgiLQQgWnfUke9lRe5wOfc1-h0SvzEtDirzWmxHOKSRCzWwV-iiB1CCuQsGR5UtNLpJcN5XvML2r8v7YvL_w/s640/cinnamon+4.jpg" width="480" /></a></div>
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There are enormous health benefits of this spice; even scientific researchers have shown that this spice has a lot of health benefits.<a href="https://www.healthline.com/nutrition/10-proven-benefits-of-cinnamon" target="_blank"> Check this website-</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnLYIyawqTgN6pTSnjSrnmqFmgMiFj7o4kmKKhj4r-gBqG213TmmtJBiaRPMtezpEMpCngrvKKj7K8pIJEY8eEE3d2piYazjbyG4DAQ4KvMm8JpKHQwlyK8aTSXbrhBuGS_9Wz-Tzz5Q/s1600/cinnamon+5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnLYIyawqTgN6pTSnjSrnmqFmgMiFj7o4kmKKhj4r-gBqG213TmmtJBiaRPMtezpEMpCngrvKKj7K8pIJEY8eEE3d2piYazjbyG4DAQ4KvMm8JpKHQwlyK8aTSXbrhBuGS_9Wz-Tzz5Q/s640/cinnamon+5.jpg" width="640" /></a></div>
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<a href="http://www.washingtontimes.com/news/2007/jan/16/20070116-091356-8678r/" target="_blank"><br />
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<a href="http://www.washingtontimes.com/news/2007/jan/16/20070116-091356-8678r/" target="_blank">This article in the newspaper</a> - “<u>Washington Times</u>” explains that Americans love cinnamon and they use it in all dessert recipes, pies, cakes, bread, rolls, coffee to mention a few. The title of the article was “Cinnamon unites cuisines of the World”. It seems when people adopted recipes from other cuisines, this spices also traveled with the recipes throughout the world.</div>
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This is a simple recipe, it is easy to make the dough like for bread or a plain bun and is very simple to spread butter and sprinkle the mixture of cinnamon-sugar, give round shape and bake it. My grandchildren love this cinnamon rolls, they happily take these rolls in their lunch boxes to school.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAksEU5qABjRCgM3uKWjgIHOoyfswiIZGJO5mLSG0jOc8f2RwFi1HyHylUKEPkPkrvl4VcYI9csgbSYfrDUgtC0Sb4L_PUTadYRKXfD9YT2nhMmUj2j-5kwHvPg6ml6HrlZUKHQU091E/s1600/cinnamon+7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAksEU5qABjRCgM3uKWjgIHOoyfswiIZGJO5mLSG0jOc8f2RwFi1HyHylUKEPkPkrvl4VcYI9csgbSYfrDUgtC0Sb4L_PUTadYRKXfD9YT2nhMmUj2j-5kwHvPg6ml6HrlZUKHQU091E/s640/cinnamon+7.jpg" width="480" /></a></div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS FOR DOUGH</b></div>
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2 cups brown bread flour/whole wheat flour</div>
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Half packet active dry yeast (5 grams)</div>
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1tsp salt</div>
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1 tsp sugar</div>
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2 tbsp. oil</div>
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more oil for coating</div>
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<b>FOR CINNAMON FLAVOUR FILLING</b></div>
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2 tbsp. Cinnamon</div>
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2 tbsp. brown sugar</div>
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2 tbsp. butter</div>
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<b>METHOD</b></div>
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In a cup, dissolve yeast in 1/2 cup of warm water, add sugar and salt in it. Mix well and leave it - around 5 minutes till the colour of the water changes and becomes foamy.</div>
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In a big bowl take flour add salt, oil and this foamy water of yeast, mix more water and make a soft dough, coat all sides with oil.</div>
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Cover with plastic wrap to let the dough rise, let it double in size. Keep it in a warm place for 1-2 hours to rise.</div>
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Mix cinnamon and sugar together in a small bowl.</div>
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Punch dough down. Divide into 2 big balls. Roll the ball thin on a flat surface. Apply a thin layer of butter and sprinkle the cinnamon-sugar mixture on top of the rolled out dough.</div>
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Cut long strips of the dough and roll giving round shape as shown in the picture.</div>
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Bake at 356 degrees F/ 180 degrees C for about 20minutes till they are golden brown.</div>
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Cool on a rack, this can be served hot or cold.</div>
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I am sharing this recipe as my blog post entry with <a href="http://apriljharris.com/fall-comfort-hearth-soul-link-party/">Hearth and Soul blog hop</a> and <a href="http://confessionsofamotherrunner.com/2017/09/25/skillet-black-bean-taco-zoodles-meatless-monday/">Meatless Monday</a></div>
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and<a href="http://fiestafriday.net/2017/09/22/fiesta-friday-190/"> with Fiesta Friday</a> and<a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-75"> Sweet Inspiration link party</a> and <a href="https://searchingforspice.com/2017/08/31/cook-once-eat-twice-september-2017/" target="_blank">Cook once and eat Twice</a> and with<a href="http://creativekkids.com/tasty-tuesdays-perfect-pie-crust/" target="_blank"> Tasty Tuesday</a> and <a href="http://www.feedingboys.co.uk/2017/09/02/simple-season-julyaugust-round-september-shout/" target="_blank">simple and in season</a> and with<a href="https://faeriesandfauna.com/2017/09/27/pinnable-end-september-party/" target="_blank"> We are pinnable</a> and<a href="http://recipesmadeeasy.co.uk/cookblogshare-week-39-plus-4-marvellous-midweek-meals/" target="_blank"> Cook blog share</a> and<a href="http://www.mizhelenscountrycottage.com/2017/09/full-plate-thursday-347.html" target="_blank"> Full plate Thursday</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com39tag:blogger.com,1999:blog-5841548348402924982.post-63053682231442685332017-09-12T09:04:00.000-07:002017-09-16T15:56:31.651-07:00PEACH CHUTNEY<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 15pt;"><b>PEACH CHUTNEY</b></span></div>
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After moving to Canada, I had heard many times that, in summer there are many ‘pick-your-own-fruit’ farms and you get a chance to pick fresh berries/fruits from the farm or orchards. If you are willing to pick your own berries, you can get an empty basket in 5-10 dollars, then go ahead and help yourself and fill your basket. It sounded like so much fun. On a road trip through the beautiful Okanagan Valley, I got to experience such a fruit picking, which I never had before in my life. Though in my long stay in Africa, I had a lot of experience of picking fruits and vegetables from my own kitchen garden but picking fruits from a farm with acres and acres of plants was another experience on its own!</div>
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Being vegetarian, my diet is depending a lot on fresh fruits and vegetables of any kind, so I am always interested in looking for new places/shops to get fresh fruit and vegetables whenever possible. Here, in summer a lot of varieties of fruits are available, so summer is the season when I use them in my culinary journey to make some old tried and tested recipes plus I try and learn some new recipes out of them.</div>
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This is a simple recipe, my mother was making the same type of chutney with mangoes so I tried with peaches once and really liked it, and so whenever fresh peaches are available I make this chutney. When peaches are in plenty here, I even freeze them for future use in winter. It is very easy to freeze peaches- rinse thoroughly and slice them; sliced peaches can be kept in the freezer in a zip-lock freezer bag.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJUCe8u1EIxMkoAc6rGteW10HqHebjyJoAEzxb-O-JxxN8z103N1smAn6DjNH1AQjSQwIETOkpIEE-hEwjM7PFUMHNtHQhqJuC76WaxL9wrG6OaWSG0_G1buw3N8bB7INs9aTGVcLAJg/s1600/Peach+chutney+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="925" data-original-width="1233" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJUCe8u1EIxMkoAc6rGteW10HqHebjyJoAEzxb-O-JxxN8z103N1smAn6DjNH1AQjSQwIETOkpIEE-hEwjM7PFUMHNtHQhqJuC76WaxL9wrG6OaWSG0_G1buw3N8bB7INs9aTGVcLAJg/s640/Peach+chutney+8.jpg" width="640" /></a></div>
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These are pics of my trip to Vancouver, a farm stall and an orchard where I picked peaches.</div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS</b></div>
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2 Medium peach (100-150 grams)</div>
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1/4 fenugreek seeds</div>
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1/4 fennel seeds</div>
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1/4 mustard seeds</div>
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1 tbs olive oil</div>
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1 tbs brown sugar</div>
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1 tsp dry or fresh mint</div>
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salt and chilli powder to taste</div>
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1/4 cup water</div>
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2 green chilies optional</div>
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<li>Juice of 1 lemon</li>
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<b>METHOD</b></div>
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Wash and slice peaches into small pieces.</div>
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Heat oil in a frying pan, add fenugreek, fennel and mustard seeds in it, when the colour is slightly changed, add sliced peaches with salt and chili powder and green chili, roast for 2 minutes and add water.</div>
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Cover it and leave it to cook for 8-10minutes.</div>
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When peaches are soft, add sugar and cook for 2-3 minutes when cold add lemon juice.</div>
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Serve when cool with any food or snack of your taste.</div>
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I am sharing this recipe as my blog post entry with <a href="http://apriljharris.com/fall-entertaining-at-the-hearth-and-soul-link-party/" target="_blank">Hearth and Soul blog hop</a> and<a href="http://confessionsofamotherrunner.com/2017/09/11/savory-sun-dried-tomato-yellow-squash-bread/" target="_blank"> Meatless Monday</a><br />
and <a href="https://faeriesandfauna.com/2017/09/13/we-are-pinnable-party-september/#comment-6497" target="_blank">with I am pinnable</a> and <a href="http://www.easypeasyfoodie.com/4-delicious-autumnal-fruit-recipes-cookblogshare-week-37/" target="_blank">Cook blog share party</a> and <a href="https://searchingforspice.com/2017/08/31/cook-once-eat-twice-september-2017/" target="_blank">Cook once and eat Twice</a> with <a href="http://fiestafriday.net/2017/09/15/fiesta-friday-189/" target="_blank">Fiesta Friday</a> and <a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-74" target="_blank">Sweet Inspiration link party</a> and<a href="http://www.mizhelenscountrycottage.com/2017/09/full-plate-thursday-9-14-17-345.html" target="_blank"> Full plate Thursday</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com28tag:blogger.com,1999:blog-5841548348402924982.post-4124049878679912102017-08-31T22:10:00.000-07:002018-03-27T20:31:47.285-07:00FRESHLY BAKED BROWN BUNS<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="font-size: 15pt;">FRESHLY BAKED BROWN BUNS</b></div>
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In 2009, when I was in South Africa, I joined the group (mostly ladies), called “Weigh Less group” to lose some kilos. I was successful, in six months I lost 13 kg (28 pounds), which was a considerable achievement, I was very happy. In that weigh less group, participants were supposed to attend the group meetings every week, where the group leader use to weigh us and after the weighing, there were discussions and lots of motivational tips and tricks were given to participants. Weigh less in South Africa is quite similar to weight watchers of North America.</div>
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In those weekly group meetings, together with the formula for different types of foods, lots of booklets were also given to the participants. Those booklets were full of information about healthy eating, meal planning and simple things which we should do and follow in our daily routine for a healthier and happier life because the ultimate aim was to lose weight. Here are few examples of the tips- 1. when you go shopping, park your car at a distance so that you will get a chance to walk a little longer, 2. Do not use the elevator, climb the stairs to use some calories.</div>
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Few others were very interesting – 3. Do not go shopping, when you are hungry, you will be tempted to buy unnecessary items particularly the high-calorie ones, which you will eat later and consume extra calories. 4. If you are on the “weigh less” program, during the grocery shopping, do not go in the aisle of cakes and cookies, otherwise, you will be tempted to buy them and eat later. That is interesting, isn’t it? I really enjoyed the whole journey of Weigh Less, where I lost a few kilos and gained a lot of good information about the healthy life style, which till today I am practicing in my life.</div>
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Personally, I have experienced that when I go for shopping in super markets, and if I am in the bakery section, the smell of freshly baked bread always attracts me and I am tempted to buy freshly baked buns or bread. And I have also experienced that whenever I go in the aisle of cakes and cookies, I am tempted to buy a few of them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtz08uaK58pr1oLNiUShiZa55e3pdFUsJOi7IWm6k38WctCtubGqHhlsEDqhbw34yigJw4Z9JyqMsFrNgNuBf0qJ5GxlJnJdHTy-w4Le8R6nog_PYPjA7KEsX3JgYKPJ4-7PoLtPj8RA/s1600/Brown+buns+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtz08uaK58pr1oLNiUShiZa55e3pdFUsJOi7IWm6k38WctCtubGqHhlsEDqhbw34yigJw4Z9JyqMsFrNgNuBf0qJ5GxlJnJdHTy-w4Le8R6nog_PYPjA7KEsX3JgYKPJ4-7PoLtPj8RA/s640/Brown+buns+5.jpg" width="480" /></a></div>
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Coming to the recipe, bun or bread baking is not a difficult task, plus you can enjoy the smell of freshly baked bread in your own kitchen. The other benefit of home baked bread/bun is that we do not add any preservative etc so it is healthier to eat home baked buns or bread. This is a very simple recipe with few ingredients.<br />
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<span style="font-size: 16pt;"><b>Special announcement about co-hosting Fiesta Friday for the 2<sup>nd</sup> time</b></span></div>
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I am excited and pleased to host this event for the 2<sup>nd</sup> time, called <u><a href="http://fiestafriday.net/" target="_blank">Fiesta Friday,</a> </u>which is the 187<sup>th</sup> week of this blog party. This blog post party is on from the last three years, and it will soon be celebrating the 200# week. In this blog hop, bloggers around the world share their splendid recipes through their blog posts and awesome clicks of the recipes. You can check the above link and join us. Please read the<a href="http://fiestafriday.net/fiesta-friday-guidelines/" target="_blank"> <u>guidelines</u></a> and follow them to get a chance to be a winner, who will be featured in the next week party. This is a wonderful way to meet and gain exposure and views of the other blogger friends. I am sharing my recipes with this group from so many months and I am assuring you that, this is a friendly, supportive and welcoming group. This week in Fiesta Friday, my co-host and I will visit each and every participant's post and comment on their awesome recipes, which is a normal procedure of this party.</div>
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I am co-hosting this event with Judi. If you are joining for the first time please link your post to the <a href="http://fiestafriday.net/2017/09/01/fiesta-friday-187/" target="_blank">main page of Fiesta Friday</a> my page <a href="http://herbsspicesandtradition.blogspot.ca/" target="_blank">Herbs Spices and Tradition</a> and <a href="https://cookingwithauntjuju.com/2017/08/30/shrubs-and/" target="_blank">Judi's page Cookingwithauntjuju</a></div>
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I really appreciate and would like to thank Angie of Fiesta Friday who gave me the 2nd chance to co-host this event.</div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS</b></div>
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2 cups brown bread flour/whole wheat flour</div>
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Half packet active dry yeast (packet is 10 grams)</div>
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1tsp salt</div>
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1 tsp sugar</div>
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2 tbs oil</div>
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more oil for coating</div>
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<b>METHOD</b></div>
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In a cup, dissolve yeast in 1/2 cup of warm water, add sugar to it. Mix well and leave it around 5 minutes till the colour of the water changes and becomes foamy.</div>
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In a big bowl take flour, add salt, oil and this foamy water of yeast, mix more water and make a soft dough, coat all sides with oil.</div>
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Cover with plastic wrap to let it rise (until double the original size). Keep it in a warm place for 1-2 hours to rise.</div>
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Punch dough down. Divide into 12-14 balls. Knead and tuck ends under on each one until top is smooth. Coat all sides with oil and place on a large greased cookie sheet, about 2 inches apart.</div>
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Cover. Let bun rise until almost doubled in size.</div>
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Bake at 350 degrees F/180 degrees C, about 20 minutes or until golden brown.</div>
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Remove onto a rack to cool.</div>
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I am sharing my recipe as my blog post entry <a href="http://fiestafriday.net/2017/09/01/fiesta-friday-187/" target="_blank">with Fiesta Friday</a> and <a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-72" target="_blank">Sweet inspiration link Party</a> and with<a href="http://www.everydayhealthyrecipes.com/cookblogshare-week-36-plus-4-courgette-recipes/" target="_blank"> Cook blog share</a> and <a href="http://confessionsofamotherrunner.com/2017/09/04/asian-slaw-crunchy-noodles-oranges/" target="_blank">Meatless Monday</a> and<a href="http://apriljharris.com/fresh-starts-at-hearth-soul-link-party/" target="_blank"> Hearth and Soul link party</a> and <a href="https://searchingforspice.com/2017/08/31/cook-once-eat-twice-september-2017/" target="_blank">with Cook once eat Twice party</a> and <a href="http://www.feedingboys.co.uk/2017/09/02/simple-season-julyaugust-round-september-shout/" target="_blank">with Simple and in Season</a> and<a href="https://faeriesandfauna.com/2017/09/13/we-are-pinnable-party-september/" target="_blank"> with we are pinnable party</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com40tag:blogger.com,1999:blog-5841548348402924982.post-8423644875971097802017-08-22T20:55:00.000-07:002018-03-27T20:34:58.288-07:00CORN ON THE COB CURRY<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 15pt;"><b>CORN ON THE COB CURRY</b></span></div>
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One of the joys of life is to see your children move on in their lives and settle into beautiful relationships and start their own families. When my son announced to me about his special someone several years ago and his intention to marry, not only was I thrilled with the news but also the realization that she was the daughter of my best friend. I had seen her grow up right before my eyes, and now she was going to be my daughter-in-law. It was a warm fuzzy feeling that the friends I had known for so many years were now going to be family.</div>
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I wanted to share this good news with my friend as soon as possible, assuming that she may not know about this relationship. I called her and told her that I will see her in the evening that day. We (my husband and I) met that evening and gave them the good news. My assumption was right, they had no idea about this relationship and they were also thrilled with the news we gave them. That evening was remarkably good as we all enjoyed each other’s company more than ever before.</div>
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I am writing all this because today I am sharing her recipe. Many of her recipes are regulars in my kitchen and when corn was in season, this curry was always on her menu. Whenever I make her recipe I miss her a lot as she now lives in New Zealand which is far from Canada. I miss those days when we were together in Africa, when we used to chit-chat the whole day, enjoyed each other’s company, nice food and drinks. Yesterday when I talked to her she said, “That was the golden period of our life when we were together in Africa”.<br />
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Coming to the recipe, if you like corn, you will love this awesome recipe. To enjoy this corn on the cob curry, get ready to have messy fingers; that is the only way to enjoy this, you cannot eat this with a fork and knife!<br />
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<b>RECIPE</b><br />
<b><br /></b> <b>INGREDIENTS</b></div>
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2 corn on the cob</div>
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1 onion (medium)</div>
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Small piece of ginger</div>
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1/2 cup coconut milk</div>
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1/2 cup yoghurt plus 1/2 cup water</div>
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1 tsp corn starch</div>
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Few curry leaves</div>
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1 tsp mustard seeds</div>
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pinch turmeric</div>
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salt and chili powder to taste</div>
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1 tbs coconut oil ( any other oil)</div>
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<b>METHOD</b></div>
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Peel the corn and slice into 3-4 pieces</div>
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Boil in water for 15-20 minutes till it is done.</div>
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Heat oil in a frying pan, add mustard seeds and curry leaves, let it splutter, then add thinly sliced onion and ginger, saute until light brown.</div>
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Add coconut milk in it plus salt and turmeric and let it boil. Add the beaten yoghurt (mix yoghurt with water and beat the mixture) and let it boil.</div>
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<li>Add boiled corn in it.</li>
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Mix well cornstarch with 2 tbs water and add it to the curry and boil for one more minute.</div>
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Corn on the cob curry is ready; you can serve to 3-4 people.</div>
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I am sharing this recipe with<a href="http://confessionsofamotherrunner.com/2017/08/21/spicy-cauliflower-white-bean-veggie-burgers/" target="_blank"> meatless Monday</a> and <a href="https://searchingforspice.com/2017/08/01/cook-once-eat-twice-august-2017/" target="_blank">Cook once eat Twice</a> and <a href="http://apriljharris.com/back-to-school-with-the-hearth-and-soul-link-party/" target="_blank">Hearth and Soul blog hop</a> and <a href="http://www.easypeasyfoodie.com/4-gorgeously-garlicky-recipes-cookblogshare-week-34/" target="_blank">Cook blog share</a> and<a href="http://faeriesandfauna.com/2017/08/23/6418/" target="_blank"> I am pinnable </a>and<a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-71" target="_blank"> Sweet Inspiration link party</a> and <a href="http://fiestafriday.net/2017/08/25/fiesta-friday-186/" target="_blank">Fiesta Friday</a> co-hosted by <a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/" target="_blank">Colleen</a> and <a href="http://www.turkswhoeat.com/" target="_blank">Alex</a> and with<a href="http://www.feedingboys.co.uk/2017/09/02/simple-season-julyaugust-round-september-shout/" target="_blank"> Simple and in Season</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com34tag:blogger.com,1999:blog-5841548348402924982.post-68192425094864410782017-08-10T18:57:00.000-07:002017-08-24T11:24:26.955-07:00CHERRY AND MANGO MOUSSE<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>CHERRY AND MANGO MOUSSE</b><br />
<b><br /></b> <b>EDITED; This recipe was featured on Sweet Inspiration link party on 17th August 2017,<a href="http://www.vintagesouthernpicks.com/70th-sweet-inspiration-link-party/" target="_blank"> Check here.</a></b></div>
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In June 2013, which was my first summer in Canada, one day, my daughter told me, “Mom, cherries are in season now; we are going to enjoy these fresh red beauties in the next few months”. I couldn’t believe her words. Then I shook my head and told myself, ‘you are in Canada, Sadhna, life and foods are different here’, I took a deep breath and asked her “Are you sure, you get fresh cherries here?” She looked at me with a surprise in her eyes and said, “Yes, of course, you are in Canada, and this country is called a country of berries”. I was thrilled with the feeling that I am in a country of berries where I will experience the pleasure of eating fresh cherries from the farm because, throughout my life, I never had that privilege of enjoying the fresh cherries. I lived in three continents and six countries, but never got fresh cherries to eat or to use in my cooking, may be because of the climate and vegetation found in those areas. Throughout my long stay in Africa, I always used canned or tinned cherries whenever I wanted to use them in my cooking.</div>
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Over the years now I have enjoyed the different types of berries here in Canada, which I had never experienced before. I love these berries because of their taste, flavour, variety, awesome colour and enormous health benefits. Here a lot of varieties of berries are available like- strawberries, blueberries, raspberries, blackberries, gooseberries, cranberries etc. Some of these berries are available throughout the year but some are only seasonal, and of course, frozen berries are available throughout the year. Apart from enjoying the taste as it is I am using my cooking skills to learn, try and test some new recipes with them.</div>
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Cherries are my favourite super food. They look good, taste good, have lots of health benefits and their red colour is so adorable, which can attract foodies like me to use in our culinary journey. The only problem is that they are available only for a short period of time that is from May to July here in Calgary, it seems cherry season comes and goes in a blink of an eye. I wish they were available for a longer time, being my favourite fruit, I want them always in my fridge but thank goodness, frozen cherries are available here throughout the year. That’s a relief; at least I can use the frozen ones even when they are not in season.</div>
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I have already tried and tested many recipes with cherries, I have already shared some of them,<a href="http://herbsspicesandtradition.blogspot.ca/2016/02/pomegranate-and-cherry-trifle.html" target="_blank"> </a><u><a href="http://herbsspicesandtradition.blogspot.ca/2016/02/pomegranate-and-cherry-trifle.html" target="_blank">check this Cherry trifle</a>.</u> Soon I am going to share more of them. Coming to the recipe, this is a quick and easy way to enjoy cherries in the summer, and this is a very simple recipe. I wanted to make it lighter so I didn’t add any whipped cream, if you want to make it rich you can add whipped cream to it. The main purpose of making it light was to enjoy more servings without the feeling of guilt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUPYbLSWCfgNwyIXypFFMfPlMpc4L5W4nf3muHHtMQqhs5Z-J-PUJRY_XFEXXhDLEShiI1oJCrgTfZ2haF1LdtOVhVcq7gwB-XeZr0elCxf0YOUFJM622oRfLiSEuTRT9hSvPB6RoHyM/s1600/Mangocherry-9696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1020" data-original-width="1600" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUPYbLSWCfgNwyIXypFFMfPlMpc4L5W4nf3muHHtMQqhs5Z-J-PUJRY_XFEXXhDLEShiI1oJCrgTfZ2haF1LdtOVhVcq7gwB-XeZr0elCxf0YOUFJM622oRfLiSEuTRT9hSvPB6RoHyM/s640/Mangocherry-9696.jpg" width="640" /></a></div>
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<b>RECIPE</b></div>
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<b>INGREDIENT</b></div>
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1 cup sliced cherries</div>
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1/4 cup sugar for cherries</div>
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1 packet of cherry jelly ( I used vegetarian jelly)</div>
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1 cup hot water</div>
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1 cup sliced mangoes</div>
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1/4 cup sugar for mangoes</div>
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1 packet of mango jelly</div>
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1 cup hot water</div>
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2 tbs pumpkin seeds for garnishing.</div>
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<b>METHOD</b></div>
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Make a puree of sliced cherries in a blender, add sugar and pulse again, keep it aside.</div>
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Mix the packet of jelly (40 grams) in a cup of hot water, mix well and add to the cherry puree (Read and follow the instructions on the packet)</div>
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Carefully pour into 4 tilted glasses and keep it in the fridge for 6-8 hours.</div>
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Now make the puree with sliced mangoes in a blender, add sugar and pulse more.</div>
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Mix the packet of mango jelly in 1 cup of hot water and add to the mango puree.</div>
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Straighten the glasses and carefully pour in the remaining space in the glasses, you will find that the cherry puree is already set at an angle in those glasses.</div>
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Keep it again in the fridge for 6-8 hours, with the glasses straight.</div>
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Decorate with pumpkin seeds on top and serve.</div>
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Note- Glasses can be tilted in some small bowls or a cupcake muffin tray.<br />
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I am sharing this recipe as my blog post entry to<a href="http://fiestafriday.net/2017/08/11/fiesta-friday-184/" target="_blank"> Fiesta Friday</a> and <a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-69" target="_blank">Sweet Inspiration party</a> and <a href="http://confessionsofamotherrunner.com/2017/08/14/summer-bounty-pearled-cous-cous-salad/" target="_blank">with Meatless Monday</a> and <a href="http://apriljharris.com/home-and-family-with-the-hearth-and-soul-link-party/" target="_blank">Hearth and Soul blog party</a> <a href="http://recipesmadeeasy.co.uk/cookblogshare-2017-week-32-plus-perfect-pork-recipes/" target="_blank">with cook blog share</a> and<a href="https://searchingforspice.com/2017/08/01/cook-once-eat-twice-august-2017/" target="_blank"> Cook once eat twice</a> and<a href="http://www.mizhelenscountrycottage.com/2017/08/full-plate-thursday-8-17-17.html" target="_blank"> with Ful plate Thursday</a> and <a href="https://faeriesandfauna.com/2017/08/16/we-are-pinnable-end-of-summer-party/" target="_blank">with we are pinnable</a> and<a href="http://www.feedingboys.co.uk/2017/07/01/simple-season-junes-round-julyaugust-shout/" target="_blank"> Simple and in season</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com38tag:blogger.com,1999:blog-5841548348402924982.post-8844911429068175512017-07-31T15:38:00.000-07:002018-02-08T11:50:24.752-08:00INSTANT ORANGE PEEL PICKLE (Sweet & Sour)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>INSTANT ORANGE PEEL PICKLE</b></div>
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<b>(Sweet & Sour, without oil)</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fK0_RD-gNE1n1rwUCtiSo6OCjK6oBw9oPnxNhMgaXMzgJF8Ffu8c3w47kh_wjNlf-z8SVLQK0I9ktLvps4PHapKYhoU4wBdkYuMdOvX69QNtZqrAJG-mPxxT_NOaag8Mbcov5Yn6W2g/s1600/Orange+peel+pickle+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1147" data-original-width="1600" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fK0_RD-gNE1n1rwUCtiSo6OCjK6oBw9oPnxNhMgaXMzgJF8Ffu8c3w47kh_wjNlf-z8SVLQK0I9ktLvps4PHapKYhoU4wBdkYuMdOvX69QNtZqrAJG-mPxxT_NOaag8Mbcov5Yn6W2g/s640/Orange+peel+pickle+1.jpg" width="640" /></a></div>
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Oranges are juicy, sweet and not only the most popular fruits of the world but also they are great in their awesome colour, aroma, taste and they are full of vitamin C. Apart from these qualities, they have a lot of health benefits. Their peels have the same colour as the fruit inside, and orange peels are loaded with nutrients, good for overall health. Orange peels have more fiber than the fruit itself. Orange peels are dried in the sun and then its powder is used in many cosmetics, as it is considered as a boon for skincare and face for the blemish-free and glowing skin.</div>
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<a href="http://www.stylecraze.com/articles/amazing-benefits-of-orange-peels-for-beauty-and-health/#gref" style="text-align: left;" target="_blank">Check this website for lots of health benefits of orange peel -</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIJUvXmajzvYSDZoQ30MFwo2DHH3xZky2yzD1qzYX3XBLiUdi-v-gqMQlCFWa2a9Bk7WNGErHHxLD_YdYzGAJsLKfJWyXbmzcSU5l0vIKoG5gyFFqQsSVuK1TcoxluvapZFKqY52M0n4/s1600/Orange+peel+pickle+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="958" data-original-width="1600" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIJUvXmajzvYSDZoQ30MFwo2DHH3xZky2yzD1qzYX3XBLiUdi-v-gqMQlCFWa2a9Bk7WNGErHHxLD_YdYzGAJsLKfJWyXbmzcSU5l0vIKoG5gyFFqQsSVuK1TcoxluvapZFKqY52M0n4/s640/Orange+peel+pickle+2.jpg" width="640" /></a></div>
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Orange zest, which is the top layer of an orange peel, is a fabulous ingredient for bakers throughout the world. The coloured part of the orange skin is called the orange zest which gives the best aroma and flavour to a recipe. It is used in many cakes, cookies, biscotti’s, ice creams, yoghurt and many vegetarian and non-vegetarian recipes of different cuisines of the world. According to this article - Never throw your orange peel, you might find orange peels are your new secret ingredient to a healthier and happier you. <a href="http://remedydaily.com/2016/08/09/rub-an-orange-peel-on-your-skin-for-a-delightful-but-unexpected-benefit/" target="_blank">Check here-</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ehm_-AKI60HHm7WHf7GpAlUX0nqujI5a_gbQ7RTEmraO3aOyMyYK_KKGdAJnjnH4vASUDxHRHXQW62c96ACL34iPkIWrJRu5mdKguhwiVhPKjpL7AvgDC3Z6xkmeFHgQvXSpRcJWiBo/s1600/Orange+peel+pickle+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1176" data-original-width="1600" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ehm_-AKI60HHm7WHf7GpAlUX0nqujI5a_gbQ7RTEmraO3aOyMyYK_KKGdAJnjnH4vASUDxHRHXQW62c96ACL34iPkIWrJRu5mdKguhwiVhPKjpL7AvgDC3Z6xkmeFHgQvXSpRcJWiBo/s640/Orange+peel+pickle+3.jpg" width="640" /></a></div>
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My mother-in-law used to make a similar pickle (like this recipe) with lemon peel, which we enjoyed a lot. I had seen her, cutting the lemon peels with a pair of scissors. She was a great cook, I always admired her dishes and I learned a lot of cooking from her.</div>
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<span style="text-align: left;">When I made this pickle the very first time, basing on my mother-in-law’s recipe </span>of<span style="text-align: left;"> lemon pickle, I only changed the main ingredient that is orange instead of lemon and added some orange and lemon juice instead of only lemon juice as it was in the original recipe. But I did not change the other spices and method of cooking.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuF4ErRVJ39elWwpwVIKa-jt8cP2Y-h_UkMaFJauwScgSV4krjln5gZ6mXXwSOpNKoSF-jtBOhF8HRprMCD3pCyQS247OUvlVEIYG-wPaWYzsH7uNqYtWv6LilzGL89C02vy9aBVz-Uac/s1600/Orange+peel+pickle+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="986" data-original-width="1600" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuF4ErRVJ39elWwpwVIKa-jt8cP2Y-h_UkMaFJauwScgSV4krjln5gZ6mXXwSOpNKoSF-jtBOhF8HRprMCD3pCyQS247OUvlVEIYG-wPaWYzsH7uNqYtWv6LilzGL89C02vy9aBVz-Uac/s640/Orange+peel+pickle+4.jpg" width="640" /></a></div>
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<span style="text-align: left;">At the end of the day, it came out fantastic, I was very happy, and also increased an inch of self-pride because I had invented a new recipe based on an old one. As my pride grew more, I thought, let me go and check on Google, and assumed that when I type ‘orange peel pickle’ on Google, I will find no link at all. But, to my surprise, it was already there, I felt, as if somebody popped the balloon of my pride, oh no, poor me, I was totally disappointed, but later </span>realised<span style="text-align: left;"> that those recipes were very different from mine, only one main ingredient that is orange peel was common. I thanked God, and said to myself; at least my recipe is unique. Today I am delighted to share my own creation with my readers, and I am very sure once you will make it, you will really enjoy this wonderful recipe.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQY6SPkAbODpkxKXXSaFl0QtcaZi33lhQvDeQGinrYP2KhAaoR49DPa50G2a29m695uRbeuSYWYWEIUlvPpJ2w8pytIV-IMvyX3GForP3DeqiUsvGxZvt9thj7E2zP_l35wyDQKHTHC4E/s1600/Orange+peel+pickle+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQY6SPkAbODpkxKXXSaFl0QtcaZi33lhQvDeQGinrYP2KhAaoR49DPa50G2a29m695uRbeuSYWYWEIUlvPpJ2w8pytIV-IMvyX3GForP3DeqiUsvGxZvt9thj7E2zP_l35wyDQKHTHC4E/s640/Orange+peel+pickle+5.jpg" width="640" /></a></div>
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<span style="text-align: left;">I can say that if your choice is like mine and if you like pickles, you will love this orange peel pickle. This is a sweet, sour, tangy, spicy, recipe and a whole package of beautiful </span>colour<span style="text-align: left;"> and taste together with lots of health benefits. I have already posted 4 pickles on my blog and as I have already mentioned that pickles and chutneys play an important role in Indian cuisine and that a lot of varieties of pickles and chutneys are enjoyed in India with their main meal.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLPkSAOpkktPbmfMJlKxzUoPUkMy2S4V3W_zbbD9rRoC7UPlgSBqXu4yoky5z7NfNj_OX0CSYIM6Q9JkAxdTPKvPLyBXpHKmFCwtSbBkTVFywIu3VCHVR5NsOl_OHtsZ00I2Tv2pTD5M/s1600/Orange+peel+pickle+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLPkSAOpkktPbmfMJlKxzUoPUkMy2S4V3W_zbbD9rRoC7UPlgSBqXu4yoky5z7NfNj_OX0CSYIM6Q9JkAxdTPKvPLyBXpHKmFCwtSbBkTVFywIu3VCHVR5NsOl_OHtsZ00I2Tv2pTD5M/s640/Orange+peel+pickle+6.jpg" width="640" /></a></div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS</b></div>
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4 navel oranges peels</div>
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Oranges juice of 4 oranges</div>
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lemon juice of 2 lemons</div>
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Salt and paprika to taste</div>
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One tsp garam masala (optional)*</div>
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100 grams sugar and 25 ml water</div>
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<a href="http://herbsspicesandtradition.blogspot.ca/2016/02/dry-black-chickpeas-side-dish-and-post.html" target="_blank">*<u> Check how to make you own garam masala on my blog.</u></a></div>
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<b>METHOD</b></div>
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Cut the oranges in half and remove all the juice, and with the help of a pair of scissors cut the thin strips of the peel.</div>
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Add salt, paprika, orange and lemon juice to this cut orange peel strips and leave it overnight.</div>
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Mix water and sugar and make a sugar syrup, mix the orange peel with the juice and cook for another10 minutes, stir continuously, leave it to cool.</div>
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Pickle is ready: cool and fill in a glass bottle and store, it can last on the shelf for two weeks but can last in the fridge for two months.</div>
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I am sharing this recipe as my blog post entry with<a href="http://confessionsofamotherrunner.com/2017/07/31/triple-squash-tomato-pie/" target="_blank"> Meatless Monday</a><a href="http://www.easypeasyfoodie.com/4-perfect-recipes-al-fresco-dining-cookblogshare-week-31/" target="_blank">,</a> and with <a href="http://www.easypeasyfoodie.com/4-perfect-recipes-al-fresco-dining-cookblogshare-week-31/" target="_blank"> Cook blog share</a> and with <a href="https://searchingforspice.com/2017/08/01/cook-once-eat-twice-august-2017/" target="_blank">Cook once and Eat Twice</a> and<a href="https://faeriesandfauna.com/2017/08/02/we-are-pinnable-in-august/" target="_blank"> with we are pinnable party</a> and<a href="http://www.feedingboys.co.uk/2017/07/01/simple-season-junes-round-julyaugust-shout/" target="_blank"> Simple and in Season</a> and <a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-68" target="_blank">with Sweet Inspiration P</a>artyandd <a href="http://fiestafriday.net/2017/08/04/fiesta-friday-183/" target="_blank">with Fiesta Party</a> <u style="color: #0000ee;"><a href="http://www.mizhelenscountrycottage.com/2017/08/full-plate-thursday-8-3-17-339.html" target="_blank">and with Full Plate Thursday</a>, </u>and<a href="http://apriljharris.com/salads-and-sightseeing-at-the-hearth-and-soul-link-party/" target="_blank"> with Hearth and soul blog party</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com38tag:blogger.com,1999:blog-5841548348402924982.post-86338665163904981182017-07-18T08:19:00.000-07:002017-07-30T09:08:23.627-07:00RICE PUDDING IN SLOW COOKER AND A POST ON A SPICE- SAFFRON<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>RICE PUDDING IN SLOW COOKER AND A POST ON A SPICE- SAFFRON</b></div>
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Saffron is an exquisite and luxurious spice which is the most expensive spice in the world. I checked the price if I can buy online, yes it is available but I will have to pay $20 only for one gram or $500 for an ounce. I was always wondering why the price of this spice is always high, though I am using it from decades in my recipes and even seen my mom using this spice. But never did the investigation why the price is so high.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmFlOczdtO9uvlgLJLVzezhu2htExWVPB2DWoPjPx_8e0FJfzYoB6RZZiE1z4dWs39uLgk2VJ0XA0wjsNub2dXQELyIxSB4uO6Mzj64MbLWl5wOnuHtTLHS63_xxuaiZXcLSyfmxRvXY/s1600/Saffron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmFlOczdtO9uvlgLJLVzezhu2htExWVPB2DWoPjPx_8e0FJfzYoB6RZZiE1z4dWs39uLgk2VJ0XA0wjsNub2dXQELyIxSB4uO6Mzj64MbLWl5wOnuHtTLHS63_xxuaiZXcLSyfmxRvXY/s640/Saffron.jpg" width="640" /></a></div>
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(This is not an advertisement, just showing the spice to my readers which I used in this recipe.)<br />
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When I started writing this post, the first question in my mind came is to find out, why it is so expensive, after so much googling I got the following answer. The price is so high because it is the most labour-intensive crop. It is stated in the following website that 80,000 crocus flowers must be grown, cared, hand harvested and processed to make one pound of saffron. This is considered to be the most precious spice in the world. C<a href="http://archive.courierpress.com/features/saffron-is-expensive-but-its-taste-is-worth-the-price-ep-443079344-324670731.html" target="_blank">check this website.</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Nafjl5Tx-nlJZjSacvjfIS3h7TCku6Doedf0MHds-10bjRcLQIHKdB1srtITCzvIxaofOoKnJDLvsoy7BNrWnX56K71BqJ_czb1qoAcJm_86jJ0ic0HdwiRHA-CMJPkUHvLFTOWKpss/s1600/Rice+kheer+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Nafjl5Tx-nlJZjSacvjfIS3h7TCku6Doedf0MHds-10bjRcLQIHKdB1srtITCzvIxaofOoKnJDLvsoy7BNrWnX56K71BqJ_czb1qoAcJm_86jJ0ic0HdwiRHA-CMJPkUHvLFTOWKpss/s640/Rice+kheer+2.jpg" width="640" /></a></div>
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One more reason for the high price is that it is produced in very few countries, India is one of them. It is grown in the Kashmir valley of North India. Even though it is very expensive, it is worth using because of its color, exotic flavour and is qualities. It is popularly known as “Kesar” in the Indian sub-continent and it is also called a gold spice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFtDH2EYSMOxus8F-UIPMcwJfBw_t_u8KJGNin_nrbbnudkaNTUWbgNOPEUNJRF6bvQ6YbISUb1_8sfBJ5tnjVOQBYk1QiQ7P6L_UQ6duVkp3xa2p8giAPtrWdiL15fgIRVXWc9HdwLw/s1600/Saffron+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFtDH2EYSMOxus8F-UIPMcwJfBw_t_u8KJGNin_nrbbnudkaNTUWbgNOPEUNJRF6bvQ6YbISUb1_8sfBJ5tnjVOQBYk1QiQ7P6L_UQ6duVkp3xa2p8giAPtrWdiL15fgIRVXWc9HdwLw/s640/Saffron+2.jpg" width="640" /></a></div>
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In Indian cuisine, saffron is used in many sweet items particularly those prepared with milk or milk products like puddings, milk fudge, beverage in which milk is used, smoothies, home-made ice creams and many more. Apart from milk products, it is also used in Mughlai vegetarian and non veg dishes, stews, rich curries and in rice dishes like biryani etc. Saffron is used in European, Indian, Pakistani and Arab cuisine.</div>
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The aroma, flavour and colour of saffron are unique. When I use in cooking, I mix few threads of saffron in a small amount of warm milk and leave it to dissolve its colour and then mixed in the recipe to release its colour and aroma. Very small amount of these threads are used in cooking.</div>
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Saffron is used as medicine in many traditional Asian, Chinese, Unani and African methods of healing. In Indian Ayurveda, which is the ancient healing system, and is a science of healing with natural herbs and natural means, it is the best and most unique medicine, which can suite anybody, which improves the body immunity and gives energy to the body. Saffron improves circulation and purifies the blood. Saffron has a lot of minerals and vitamins. This spice has a lot of health benefits and some other uses are also there, which are explained nicely and <a href="https://vaishali2013.blogspot.ca/2013/10/health-benefits-of-golden-spice-saffron.html" target="_blank">in detail in the following website</a>.</div>
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Apart from food, saffron is used in many skin products and face washes for a smooth and healthy skin.</div>
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I enjoy cooking using the slow cooker; it is not only easy and convenient but also aromatic and healthy. In Indian cuisine, we use a lot of spices to get the maximum health benefits, taste and aroma of these spices. Slow cooking is best in many recipes like this one. I have experienced that whenever I use the slow cooker, the aroma of the spices are really enhanced and that is when we can get the real benefits of these spices.</div>
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This is my mom's recipe, I am glad to share her recipe on my blog. I used the slow cooker for her recipe to enhance the flavour of this exotic spice saffron. This is a very simple recipe with very few ingredients.</div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS</b></div>
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One liter milk</div>
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100 grams white rice</div>
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200 grams sugar</div>
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Few threads of saffron</div>
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Pinch cardamom powder</div>
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<b>METHODS</b></div>
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Mix few threads of saffron in 2 tbs warm milk and mix it well, leave it for ten minutes to release its colour.</div>
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Rinse rice 2-3 times in water, till you get the clean water.</div>
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In a slow cooker add milk, rice, the mixture of water and saffron and cardamom powder and cook on high for four hours. Stirring after one hour.</div>
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When the pudding is thick enough add sugar and leave it for 15 more minutes.</div>
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This can be served hot or cold from the fridge depending on the taste.</div>
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I am sharing this recipe with<a href="http://www.everydayhealthyrecipes.com/cookblogshare-week-20-plus-4-summer-brunch-recipes/" target="_blank"> Cook blog share</a>, <a href="http://confessionsofamotherrunner.com/2017/07/17/everything-bagel-spiced-polenta-fries/" target="_blank">Meatless Monday </a> and <a href="https://www.urbannaturale.com/its-party-time-at-the-healthy-happy-green-and-natural-party-blog-hop-164/" target="_blank">with Happy, healthy and green party</a> and with <a href="http://apriljharris.com/taking-time-out-at-the-hearth-and-soul-link-party/" target="_blank">Hearth and Soul blog party</a> and <a href="http://www.feedingboys.co.uk/2017/07/01/simple-season-junes-round-julyaugust-shout/" target="_blank">with Simple and in season</a> and with<a href="https://searchingforspice.com/2017/07/01/cook-once-eat-twice-july-2017/" target="_blank"> Cook once and eat Twice blog party</a> <a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-66" target="_blank">and with Sweet inspiration link party</a> and <a href="http://www.mizhelenscountrycottage.com/2017/07/full-plate-thursday-7-20-17-337.html" target="_blank"> with Full Plate Thursday</a> and<a href="https://faeriesandfauna.com/2017/07/19/pinnable-party-live-join/" target="_blank"> with I am pinnable</a> <a href="http://fiestafriday.net/2017/07/28/fiesta-friday-182/" target="_blank"> and with Fiesta Friday</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com35tag:blogger.com,1999:blog-5841548348402924982.post-37511572795202355942017-07-05T18:47:00.000-07:002017-07-19T14:31:31.436-07:00CORIANDER CHUTNEY AND A POST ON A HERB AND A SPICE -CORIANDER/CILANTRO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><b>CORIANDER CHUTNEY AND A POST ON A HERB AND A SPICE -CORIANDER/CILANTRO</b></span><br />
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<span style="font-size: small;"><b>EDITED: This recipe was featured in the weekly blog party called Healthy happy and Green party,<a href="https://www.urbannaturale.com/its-party-time-at-the-healthy-happy-green-and-natural-party-blog-hop-164/" target="_blank"> on 12-7 2017, Check here.</a></b></span><br />
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<b>EDITED: This recipe was featured in the weekly blog party called Sweet Inspiration Party,<a href="https://acraftymix.com/blog/2017/07/14/65th-sweet-inspiration/" target="_blank"> on 15-07-17 Check here.</a></b></div>
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Coriander is also called cilantro in Northern America, which is a very popular herb and used in many cuisines of the world. Its fresh green leaves are used for garnishing because of its nice green colour and earthy aroma and also its many health benefits.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5EX8A-yDtpncuu1IkK7z7ghs5OhLioCY0mk48IB40ot9MG10UBMByOOY_BbAP4FBXbAuBkBCt91ahIdEAKD7_5_XN6ZU4E4Bucux1JSH4PKEjLq7gy_3WbjLTz2m3m-sYITL7kb4MQs/s1600/Corriander+Chutney+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5EX8A-yDtpncuu1IkK7z7ghs5OhLioCY0mk48IB40ot9MG10UBMByOOY_BbAP4FBXbAuBkBCt91ahIdEAKD7_5_XN6ZU4E4Bucux1JSH4PKEjLq7gy_3WbjLTz2m3m-sYITL7kb4MQs/s640/Corriander+Chutney+4.jpg" width="640" /></a></div>
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<span style="font-size: small;">In Indian cuisine, coriander has been used from ages, not only as the fresh green leaves for garnishing but also the seeds and in ground form as seeds powder. In Hindi which is the national language of India, it is called “Dhania.”. Roasted Coriander seeds are also used in spice blend like sambhar powder of South India. In some parts of India, these roasted seeds are mixed in mouth fresheners and eaten as it is. In North India, it is commonly used in almost all curries and stews of lentils and vegetables, yoghurt dishes, lassis (savoury smoothies), fresh green salads, fruit salads, side vegetables and lentil dishes, either as seeds or as seeds powder. I mean, you just name it, and it can be used in most of the preparations.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBHZLF7E1KWBUU0QVIhYs0vSWnWhdvd763AV8jjLefLob3cH0XwmBmLJZ9hhXzNIIrOwGSoujFFy69FXMIPPM_OosORGzPryIY50N-PPJvP7fd34G0AqENOa6v4fBEU_8jD8anZWpF-c/s1600/Corriander+Chutney+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBHZLF7E1KWBUU0QVIhYs0vSWnWhdvd763AV8jjLefLob3cH0XwmBmLJZ9hhXzNIIrOwGSoujFFy69FXMIPPM_OosORGzPryIY50N-PPJvP7fd34G0AqENOa6v4fBEU_8jD8anZWpF-c/s640/Corriander+Chutney+1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPj-4DmWLT6_nG-ckXBgY7SVDoEKKjZsDJuoriZyO44FcbEJjyy_DYi79ciFVFM7ZV8odiPn8kKfrlZk3RP3UkgSMVB7Rl7tJmhcysZWexXjD2Iir73jBdVm-N3h-kz0s2mxiHvXQAhhk/s1600/Corriander+Chutney+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPj-4DmWLT6_nG-ckXBgY7SVDoEKKjZsDJuoriZyO44FcbEJjyy_DYi79ciFVFM7ZV8odiPn8kKfrlZk3RP3UkgSMVB7Rl7tJmhcysZWexXjD2Iir73jBdVm-N3h-kz0s2mxiHvXQAhhk/s640/Corriander+Chutney+2.jpg" width="640" /></a></div>
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<span style="font-size: small;">In Indian cuisine, a lot of spices are used in everyday cooking. In a typical Indian kitchen, we use a special spice box, where we keep all the spices which we use in our everyday cooking, coriander powder is a must in that spice box. When I am talking about spice box, I remember one more incidence. The following photo of my spice box was published on a full page of Airdrie Life magazine together with my two recipes in April 2015. Those two recipes, I have already shared on my blog<a href="http://herbsspicesandtradition.blogspot.ca/2015/07/yellow-lentil-crepe.html" target="_blank"><u>-Lentil Crepe</u></a> and<a href="http://herbsspicesandtradition.blogspot.ca/2015/06/carrot-halwa.html" target="_blank"> <u>Carrot Halwa</u>.</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xOwsFT0AWVUXF0iwOug_z9iHVXSxqNu_dq_vHlNnT1xBhE4c7_xp6dhzgXOsAAeukCRhMvkeuJ5pTDZDmPy_oHv_5qvdW2RpTc1IboFS383cJ2mOSw-Q-RVTc5vhqwP98hOT28CMbPM/s1600/Corriander+Chutney+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xOwsFT0AWVUXF0iwOug_z9iHVXSxqNu_dq_vHlNnT1xBhE4c7_xp6dhzgXOsAAeukCRhMvkeuJ5pTDZDmPy_oHv_5qvdW2RpTc1IboFS383cJ2mOSw-Q-RVTc5vhqwP98hOT28CMbPM/s640/Corriander+Chutney+3.jpg" width="640" /></a></div>
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<span style="font-size: small;">When the photographer from the magazine came to my house to take photos of those recipes, out of so many items in my kitchen, he really liked this spice box and said this is a unique piece because he had never seen it before. He even asked me, “How do you remember all the spices in it?” I told him, “This is very easy because I am the one who is filling these spices and I use them every day”. Normally the spices which are kept in this spice box are the common ones which we use every day in our kitchen. These type of spice boxes are normally a round stainless steel box with 7 or 9 individual stainless steel small bowls inside them. They come with a tightly fitted lid or a plain thin lid between the main lid and those small bowls so that spices do not mix when holding the whole box.</span></div>
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<span style="font-size: small;">This spice coriander or cilantro is highly appreciated in Ayurveda (Ancient healing system of India) as a cooling spice. Cooling, in the sense that it helps in digestion and cools the stomach. <a href="http://www.mapi.com/ayurvedic-knowledge/food-tips/cilantro-and-coriander-fight-allergies.html" target="_blank">It is mentioned in this website that by enhancing digestion, it works to alleviate the root cause of allergen reactions.</a></span></div>
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Coriander has many health benefits because it is a wonderful source of dietary fiber, magnesium, iron and other minerals. Green leaves have vitamin C, vitamin K and protein in it. <a href="https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-coriander.html" target="_blank">Check this website for 16 amazing health benefits of Cilantro</a></div>
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<span style="font-size: small;"></span><span style="font-size: small;">Coming to the recipe, this is one of the most famous chutney of Indian cuisine, which is served in almost all Indian restaurants in India and abroad with snacks, samosas and other food items. In Indian cuisine, food is always served with pickles and chutneys and this is one of the famous ones. This is a simple recipe with few ingredients. Whenever this chutney is made, care should be taken about its consistency, it should not be watery or liquid. It should be thick enough like Jam which we can easily spread on a toast or a cracker, then only you can enjoy this chutney. This recipe is tried and tested; you can never go wrong with it.</span><br />
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<b>RECIPE</b></div>
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<span style="font-size: small;"><b>INGREDIENTS</b></span></div>
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<ul>
<li><div style="margin-bottom: 0in;">
<span style="font-size: small;">Two bunches of fresh green coriander leaves</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: small;">Two tbs Chana dal/yellow flat lentil</span></div>
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<li><div style="margin-bottom: 0in;">
<span style="font-size: small;">1 tbs oil for roasting the lentil</span></div>
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<li><div style="margin-bottom: 0in;">
<span style="font-size: small;">One medium onion</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: small;">3-4 green chilies (optional)</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: small;">Salt to taste</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: small;">2 tbs white vinegar</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: small;">1 tbs sugar ( optional)</span></div>
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<span style="font-size: small;"><b>METHOD</b></span></div>
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<span style="font-size: small;">Heat the oil in a frying pan and roast yellow lentils till they turn light brown and leave them aside to cool.</span></div>
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<span style="font-size: small;">Rinse and chop cilantro, onion and green chilies.</span></div>
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<span style="font-size: small;">Add all ingredients in a blender and pulse for 2-3 minutes till it is turning to a nice green, thick paste.</span></div>
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<span style="font-size: small;">Keep it in the fridge, it can last for one month.</span></div>
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Serve cold with any snack, fritter, samosa etc.<br />
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I am sharing this recipe as my blog post entry with<a href="http://confessionsofamotherrunner.com/2017/07/03/blackberry-french-toast-breakfast-muffins/" target="_blank"> Meatless Monday</a>, with <a href="http://www.easypeasyfoodie.com/4-fabulous-fish-suppers-cookblogshare-week-27/" target="_blank">Cook Blog Share</a>, <a href="http://apriljharris.com/lemon-blueberry-bakewell-tart-squares/" target="_blank">Hearth and Soul blog hop</a> and<a href="https://faeriesandfauna.com/2017/07/05/we-are-pinnable-welcome-our-july-co-host/" target="_blank"> with I am pinnable</a> and<a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-64" target="_blank"> Sweet Inspiration party</a> and<a href="https://searchingforspice.com/2017/07/01/cook-once-eat-twice-july-2017/" target="_blank"> with Cook once and eat Twice</a> and<a href="http://www.feedingboys.co.uk/2017/07/01/simple-season-junes-round-julyaugust-shout/" target="_blank"> with Simple and in Season</a> and <a href="http://allotment2kitchen.blogspot.ca/p/eat-your-greens-ch.html" target="_blank">with Eat your gree</a>ns and<a href="http://fiestafriday.net/2017/07/14/fiesta-friday-180/" target="_blank"> with Fiesta Fridda</a> <a href="https://thenotsocreativecook.wordpress.com/" target="_blank">with no so creative cook</a> and <a href="http://mybajakitchen.com/" target="_blank">My Baja kitchen </a>and <a href="https://www.urbannaturale.com/its-party-time-at-the-healthy-happy-green-and-natural-party-blog-hop-163/" target="_blank">with Happy Healthy green and natural party</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com27tag:blogger.com,1999:blog-5841548348402924982.post-40542635279442647702017-06-11T09:01:00.000-07:002018-03-27T20:45:16.764-07:00BEETROOT BALLS IN CREAMY SAUCE/BEETROOT KOFTA CURRY<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>BEETROOT BALLS IN CREAMY SAUCE/BEETROOT KOFTA CURRY</b></div>
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When I visited the USA, the first time in 2009, I stayed with my daughter for one month, she told me to cook “Dum Aallo”, which is her favorite Indian curry in which baby potatoes are cooked in a creamy sauce. That time my daughter introduced me to a new ingredient called “half and half”, which is half cream and half milk and easily available in North America. I really liked it because this “half and half” is not so rich like full/whipped cream but still gives a creaminess and flavour to recipes like this one. So I used “half and half” in that baby potato curry, and everybody in the family enjoyed the curry. I was glad that I got the new ingredient which I can use in my cooking adventure.</div>
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The 2nd time I visited her again in 2010 when my second grandson was born. Before he was born, we were both shopping in a grocery store, and I thought of that ingredient (‘half and half’), which I had used a year before, but couldn’t recall its name and told my daughter to buy 50-50 milk. She asked with curiosity, “What is it, what do mean?” Then I reminded her, that in my last visit I used it when I made that baby potato curry. She laughed a lot and said, “Mom, that is called “half and half”. You see, at every new place, we learn so many new things and new names. I told myself, that I will try and remember all those new names in the future. Thank God, I didn’t use the name 50-50 milk in front of anybody. Now whenever I need some creaminess, aroma of the cream and that beautiful light creamy colour in curries or even in any other recipe, I use this fabulous ingredient called half and half.</div>
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Beetroot balls/kofta curry is my original recipe. Here, I would like to share with my readers, how I got the idea of this recipe. Last year in 2016, February, when I made cocktail kebabs for Darpan magazine's baisakhi issue, that magazine later published my recipe in their April issue. For those<a href="http://herbsspicesandtradition.blogspot.ca/2016/11/cocktal-kebabs.html" target="_blank"> <u>cocktail kebabs</u>,</a> I used spinach and beetroot to make the kebabs. I thought I can even make curry with these beetroot balls as I had already posted<a href="http://herbsspicesandtradition.blogspot.ca/2016/01/spinach-balls-in-tomato-curry.html" target="_blank"> <u>spinach balls with tomato sauce</u></a> in 2015 on my blog which is one of my popular recipes on my blog. So that day I made some extra beetroot kebabs and made curry with the rest of them.</div>
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When I was planning to prepare this curry, I realised, I cannot use tomatoes because their red color will not match with the beetroot color, so I used half and half to give richness, taste and nice creamy color which can complement the beetroot colour. That curry was a total hit, I was happy because I made something, which is my own creation plus healthy, elegant and colourful for the family, as beetroot is considered to be a very healthy vegetable. I am always looking forward to learning new recipes which can use fresh and healthy vegetables like spinach and beetroot.</div>
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<b>RECIPE</b></div>
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<b>INGREDIENTS</b></div>
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<ul>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;">2 big beetroots (400grams)</span></div>
</li>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;">4 heaped tbs chickpeas flour</span></div>
</li>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;">salt and black pepper to taste</span></div>
</li>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;">1 tsp dhaniya powder(coriander powder)</span></div>
</li>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;">1 tbs oil for glazing and more oil for frying.</span></div>
</li>
</ul>
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<div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;"><b>FOR CURRY</b></span></div>
<ul>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;"> Two tbs oil</span></div>
</li>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;"> One onion finely chopped</span></div>
</li>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;"> One tsp ginger paste</span></div>
</li>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;"> One tsp cumin seeds</span></div>
</li>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;"> One tsp coriander powder</span></div>
</li>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;"> Salt and red chili powder to taste</span></div>
</li>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;"> Half litre Cream and milk mixture (1 cup cream and 1 cup milk) (Half and half)</span></div>
</li>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;"> One cup water</span></div>
</li>
</ul>
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<div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;"><b>METHOD FOR BALLS/KOFTAS</b></span></div>
<ul>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;">Wash and cook beetroot in the microwave for 6 to 8 minutes or boil in water till they are soft and cooked well</span></div>
</li>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;">When cold, peel and mash further with a potato masher or in a food processor.</span></div>
</li>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;">Dry roast chickpeas flour on a medium heat in a frying pan, till it is light brown; when cold, mix with mashed beetroot.</span></div>
</li>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;">Add salt and pepper, mix well and make small balls with a little oil for glazing your palms.</span></div>
</li>
<li><div style="line-height: 120%; margin-bottom: 0in;">
<span style="color: black;">Fry on a medium heat till it changes colour to a few shades darker.</span></div>
</li>
</ul>
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<b>METHOD FOR CURRY</b></div>
<ul>
<li><div style="margin-bottom: 0in;">
Heat oil in a saucepan and add cumin seeds, when it changes the color to a few shades darker, add onion, ginger paste and roast till golden brown.</div>
</li>
<li><div style="margin-bottom: 0in;">
Add water and a half and half which is half cream and the half milk and let it boil.</div>
</li>
<li><div style="margin-bottom: 0in;">
Add beetroot balls and boil again, garnish with green coriander. Make sure that the beetroot balls should not release their red colour in the creamy curry, or balls can be added at the time of the serving.</div>
</li>
<li><div style="margin-bottom: 0in;">
Serve hot with naan, flat bread, dinner buns or rice,</div>
</li>
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I am sharing this recipe as my blog post entry with <a href="http://www.theboondocksblog.com/home/sweet-inspiration-link-party-60" target="_blank">Sweet Inspiration Link Party</a> and <a href="http://www.easypeasyfoodie.com/4-awesome-bbq-recipes-cookblogshare-week-23/" target="_blank">Cook blog share</a> and with <a href="https://searchingforspice.com/2017/06/05/cook-once-eat-twice-june-2017/" target="_blank">Cook once and eat Twice</a> and with <a href="http://www.feedingboys.co.uk/2017/06/03/simple-season-mays-round-junes-shout/" target="_blank">Simple and in Season</a> and<a href="http://confessionsofamotherrunner.com/2017/06/11/trail-mix-popcorn-balls/" target="_blank"> Meatless Monday</a> and with MLLA<a href="http://allotment2kitchen.blogspot.ca/2017/06/hosting-june-my-legume-love-affair-mlla.html" target="_blank"> hosted by Shaheen</a> with <a href="http://thewellseasonedcook.blogspot.ca/" target="_blank">Susan's blog</a> and<a href="http://foodandspice.blogspot.com/p/mlla.html" target="_blank"> Lisa's announcement page</a> and with<a href="https://herbsspicesandtradition.blogspot.ca/2017/06/beetroot-balls-in-creamy-saucebeetroot.html" target="_blank"> Hearth and soul blog hop </a>and <a href="https://faeriesandfauna.com/2017/06/14/we-are-pinnable-in-june/" target="_blank">with I am pinnable</a><br />
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Herbs Spices and Traditionhttp://www.blogger.com/profile/13811754522195615193noreply@blogger.com36