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The things I have to do for Macro Monday :-)

Aloo Tikki Chole Chaat - www.monsoonspice.com/2008/09/aloo-tikki-chole-chaat-recip...

 

I am nursing pretty bad hay fever that usually lasts for weeks in my case. If things were not bad enough, at the beginning of week I found out that around 200 odd recipes from my blog have gone missing thanks to the photo hosting site Photo Bucket which no longer provides a free service. Since I don't have the ransom they are demanding, nor have time or energy to search and re-post the missing photos from hundreds of posts, I will be slowly replacing the missing photos with new photos as and when I cook them. It means, it may take couple of years but I hope you will continue to try the recipes despite lack of accompanying photographs.

 

For now, let me share this updated recipe post of Aloo Tikki Chole Chaat, a popular Indian street food of spiced potato patties served with spicy chickpeas curry and assorted sweet date-tamarind chutney and hot mint-coriander chutney and topped with finely chopped onions, tomatoes and sev. Head to the blog, and do give this recipe a try :)

with homegrown ingredients except onions and garlic :)

I believe I am quite a romantic person. When I saw apples in our garden yesterday all I wanted was to take a beautiful photo..

 

Suddenly I hear a voice behind me, saying: If you pick those apples, you will get great chutney...

 

Spiced apple chutney:

 

Ingredients

225g/8oz onions, chopped

900g/2lb apples, cored and chopped

110g/4oz sultanas, raisins or chopped dates

15g/½oz ground coriander

15g/½oz paprika

15g/½oz mixed spice

15g/½oz salt

340g/12oz granulated sugar

425ml/¾ pints malt vinegar

 

Method

Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.

Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.

When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.

Turn into sterilised jars, seal and cool.

Store in a cool, dark cupboard for two to three months before eating.

Aloo Tikki Chole Chaat - www.monsoonspice.com/2008/09/aloo-tikki-chole-chaat-recip...

 

I am nursing pretty bad hay fever that usually lasts for weeks in my case. If things were not bad enough, at the beginning of week I found out that around 200 odd recipes from my blog have gone missing thanks to the photo hosting site Photo Bucket which no longer provides a free service. Since I don't have the ransom they are demanding, nor have time or energy to search and re-post the missing photos from hundreds of posts, I will be slowly replacing the missing photos with new photos as and when I cook them. It means, it may take couple of years but I hope you will continue to try the recipes despite lack of accompanying photographs.

 

For now, let me share this updated recipe post of Aloo Tikki Chole Chaat, a popular Indian street food of spiced potato patties served with spicy chickpeas curry and assorted sweet date-tamarind chutney and hot mint-coriander chutney and topped with finely chopped onions, tomatoes and sev. Head to the blog, and do give this recipe a try :)

Aloo Tikki Chole Chaat - www.monsoonspice.com/2008/09/aloo-tikki-chole-chaat-recip...

 

I am nursing pretty bad hay fever that usually lasts for weeks in my case. If things were not bad enough, at the beginning of week I found out that around 200 odd recipes from my blog have gone missing thanks to the photo hosting site Photo Bucket which no longer provides a free service. Since I don't have the ransom they are demanding, nor have time or energy to search and re-post the missing photos from hundreds of posts, I will be slowly replacing the missing photos with new photos as and when I cook them. It means, it may take couple of years but I hope you will continue to try the recipes despite lack of accompanying photographs.

 

For now, let me share this updated recipe post of Aloo Tikki Chole Chaat, a popular Indian street food of spiced potato patties served with spicy chickpeas curry and assorted sweet date-tamarind chutney and hot mint-coriander chutney and topped with finely chopped onions, tomatoes and sev. Head to the blog, and do give this recipe a try :)

As a side dish to the caramelized turkey cooked in lemon beer from yesterday, I have here a variation on Mango Chutney.

 

This is rather easy and fast (about 1 hour) to make. I see you (in general) use the cup as measure.

- 6 cups of mango cut as you see in the photo (about 5 pieces of mango);

- 1/2 cup of golden raisins;

- 1 cup of sugar (you don't want this too sweet, but you can add a little more if you want);

- 1/2 to 1 cup of white vinegar (depends how sour you want it, I would go with 1 cup);

- 1 minced garlic clove;

- 1 cup chopped onion (1-2 pieces);

- 1/2 teaspoon of Cardamom spice powder, if you have it;

- same with Turmeric;

- 1/4 teaspoon of hot chili, maybe more if you like it to be rather hot and not sour;

- salt.

 

Boil sugar and vinegar in a pot, stirring until sugar dissolves.

You might want to fry the onion and the garlic just to give it a nice color. Not too much.

Add everything else into the pot and let it simmer until you get an almost thick sauce. Stir from time to time.

 

You can store it in jars.

 

Bon Appétit!

 

NIKON D5000

Nikkor 105mm f/2.8

1/200 s at f/5.6, ISO 200

"Laal Mirchi" (Red Peppers) on a street cart on the Barwala-Dhandhuka-Ahmedabad road. Despite the title, these peppers aren't that hot. One of my favourite winter food is chutney made out of these red peppers, onions and garlic.

Mango Orange Chutney (top)

Cherry Tomato Chutney (bottom)

Check out the stretch! A lovely thick sourdough bread toastie with gooey molten cheese and homemade red onion chutney. Find more on my blog.

Thick, sweet, zingy and luscious, this is everything that a chutney should be, stripped down to the bare basics. Find more on my blog.

The setup held by a roadside vendor for preparing a quick snack called Bhel Puri, this is made using puffed rice, onions, tomatoes and chilli along with a few hard baked flour pieces, to make a tasty snack that is made quickly and can be eaten quickly, even while standing. It is garnished with coriander, lemon, a chutney and salt. This is the setup used by the vendor for storing all the ingredients and for quickly mixing it up, and is very portable.

IMG_7586

Thanks to ever new [and successful] taste experimentation by my wife

... served with chapati and green chutney. Coconut yogurt on the side.

 

Red Bean Curry

 

2 cans of red kidney beans, drained and rinsed

1 28 ounce can of recipe ready tomatoes

1 large onion, small dice

1 large green pepper, diced

2 large cloves of garlic, peeled and minced

2 tbsp of a light tasting vegetable oil

1 bay leaf

3 cloves

3 cardamoms

1/2 tsp of cinnamon

2 tsp chili powder

1/2 tsp ground coriander

1 tsp cumin

2 tsp curry powder

1/2 tsp tumeric

3/4 tsp ground ginger

 

Heat the oil in a heavy pan. On medium heat saute the onions and green pepper until the mixture is soft. Add the garlic and the herbs and spices, stirring constantly for about a minute. Add the tomatoes and beans. Allow the mixture to simmer for 40 minutes. Add a 1/2 cup of vegetable broth if you find the sauce thickening too much.

 

Samosa Hash

 

2-3 tbsp of light tasting vegetable oil

2 large peeled potatoes, small dice

1 large carrot, peeled and shredded

1 medium onion, small dice

2 cloves of garlic, minced

1/2 cup each of peas and corn (frozen is fine

1 1/4 tbsp of lemon juice

1 1/2 tsp chili powder

1 1/2 tsp curry powder

1 tsp of red pepper powder to taste--you can use cayenne but use judiciously

1/2 tsp ground cumin

1/4 cup of vegetable broth

1/2 tsp salt

 

In a heavy pan with a lid, heat the oil on medium heat. Add the potatoes. Adjust heat to fry the potatoes until just about tender--about 15 minutes with regular flipping. Add the shredded carrot, onion and garlic and continue stirring and cooking until the potatoes are done. Stir in the spices, corn and peas and cook until fragrant--about a minute. Add the lemon juice. If the mixture seems dry just add a little vegetable broth. turn off the heat and cover the pan with the lid until ready to serve.

 

Don't use this image on websites, blogs, or other media without explicit permission :copyright: Colleen Watson-Turner

Today I am sharing onion chutney recipe / Easy onion chutney recipe which is perfect pair for idli / ragi dosa / ven pongal and even kichadi. The main ingredient required for this chutney is onions and it doesn't require tomato or coconut. This chutney won't spoil easily as we don't use coconut, so it's always an apt combo for travel too.

Our vegetable garden is doing really well this summer, and as we now have a lot of beetroot and onions I decided to follow a 'domestic goddess' recipe (aka Nigella Lawson). I've made beetroot and ginger chutney for the first time and I'm delighted with the flavour - it also has apples, root ginger, crystallised ginger and red wine vinegar in there.

 

Today we've eaten it with grilled goat's cheese on some toasted granary bread. The lettuce is from our garden too.

 

On Explore August 9th highest position #9, thank you so much for looking.

  

A lovely thick sourdough bread toastie with gooey molten cheese and homemade red onion chutney. Find more on my blog.

The setup held by a roadside vendor for preparing a quick snack called Bhel Puri, this is made using puffed rice, onions, tomatoes and chilli along with a few hard baked flour pieces, to make a tasty snack that is made quickly and can be eaten quickly, even while standing. It is garnished with coriander, lemon, a chutney and salt. This is the setup used by the vendor for storing all the ingredients and for quickly mixing it up, and is very portable.

Chile Jam, Sticky Sweet Date Chutney, Peach Chutney, Caramelized Onion and Balsamic Chutney, Cucumber Raita, Chunky Tomato Relish from The Indian Family Kitchen Cookbook

DESIGNality: Special Spoons 2013, RoyalVKBSpecial spoons come as a joint item with a bit of DIY involved, but are helping hands with tapas and pickle problems.Five spoons for different uses:a tiny spoon for things you like to use carefully: sambal, chili, horseradish, wasabi a pointy fork for finally getting gurkins out of a jar a perforated spoon to fish for olives and small onions (dutch 'zilveruitjes') a spoon for getting mayonaise from pots and to spread tapenades a scoop for scooping jams, chutneys and moes Each special spoon has a little step at the back of the handles that allows the spoon to balance on the rims of jars and not to drown in a pot.designer: Ineke Hansproduction: RoyalVKBdistribution: RoyalVKB 来自http://tangzhe21.diandian.com/post/2013-11-18/40060148212

رمضان مبارک

Today is 27th Ramadhan, the most likely date for Lailat-ul Qadr, 'The Night of Power, of Destiny', when fate is laid down for the next twelve months, with the Hazrat Jibril Amin ~Archangel Gabriel descending to the earth to take stock of the world; actually, it falls at the end of Isha namaaz (night prayer) on the night of 26th (last night), up to Fajar namaaz (the pre-dawn prayer) of the 27th, ie. this morning.

 

[There is one more odd-numbered night left in Ramadhan, the 28th-29th, which may also be considered as Lailat-ul-Qadr, although any one of the five odd numbered nights in the last ten days of Ramadhan might be considered to be this powerful night, but only Rab-ul-Aalameen will know which night that would be.] Ramadhan passes too quickly!

 

The classic Iftari treats served in every Pakistani home - pakoras with a spicy fruit chaat served with sweet tamarind chutney, mmm... Accompanied by mango milkshake!

 

I cooked quite alot of food as my sisters and nieces finally came over for a girlie Iftari. Of course, we all over-ate, but I still insisted that they had dinner before they left!

 

Chaat~Fruit Salad - chick peas, potatoes, onions, green chilli, dhaniya~coriander~cilantro, peaches, apples, pomegranate, pears, grapes (any kind of fruit in fact, though I didn't add the ubiquitous bananas), served with plain yoghurt and sweet tamarind chutney.

 

>Pakoras - gram flour, salt, red chilli powder, coriander and zeera powder,

spinach, potatoes, onions, tomatoes, green chillies, dhaniya~coriander~cilantro.

 

India, Heritage Food with Twist, Vadais with black onion & fenugreek seeds, filled with warm San Daniele Ham & scrambled egg with sautéed bell peppers; lettuce, tomato, Mozzarella di buffalo, basil & native olive oil; green papaya & rice vermicelli salad.

Vadai, also known as Vada, Wadha, Bara, Wada etc, a savoury fritter-type snack from South India, often sold as street food. Wadha can vary in shape & size, but are usually either bagel- or disc-shaped & are between 5 to 8 cm in diameter, made from daal lentils, gram flour or potato.

The bagel like Ulundu Vadai is wheel-shaped with a hole in the middle is bland & usually enjoyed with chutney or sambar.

 

God created Food,

the Devil created Cooks,

…but Women gave as Inspiration!

 

:point_right: One World one Dream,

...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over

6,5 million visits in my photostream with countless motivating comments

I'm still coming to grips with my Nikon D60. I tend to click with both my cameras, my compact Canon PS A710 and the Nikon DSLR and in this case preferred the results from my compact. I guess I'm just so used to it now that I know how to get the best results with it. I do very little post processing (only use picasa) but shoot in vibrant colors mode.

DESIGNality: Special Spoons 2013, RoyalVKBSpecial spoons come as a joint item with a bit of DIY involved, but are helping hands with tapas and pickle problems.Five spoons for different uses:a tiny spoon for things you like to use carefully: sambal, chili, horseradish, wasabi a pointy fork for finally getting gurkins out of a jar a perforated spoon to fish for olives and small onions (dutch 'zilveruitjes') a spoon for getting mayonaise from pots and to spread tapenades a scoop for scooping jams, chutneys and moes Each special spoon has a little step at the back of the handles that allows the spoon to balance on the rims of jars and not to drown in a pot.designer: Ineke Hansproduction: RoyalVKBdistribution: RoyalVKB 来自http://tangzhe21.diandian.com/post/2013-11-18/40060136394

Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.

 

Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.

 

PREPARATION

A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.

 

A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.

 

SERVING

Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:

 

- Sambar

- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)

- Dry chutney: a powder of spices and desiccated coconut

- Indian pickles

 

VARIATIONS

Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.

 

MASALA DOSA

A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.

 

It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.

  

- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing

 

- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing

 

- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice

 

- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added

 

- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum

 

- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture

 

- Egg Masala dosa: one or two fried eggs served on top

 

- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.

 

- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.

 

WIKIPEDIA

 

Des figues, des oignons rouges et des épices (muscade et gingembre) cuits doucement dans du vinaigre de vin pour accompagner le foie gras de Noël et de la Saint-Sylvestre.

 

Chutney of figs, for greedy celebration meal.

Figs, red onions and spices (nutmeg and ginger) slowly baked in wine vinegar. Perfect with the foie gras of Christmas and New Year Celebrations.

 

Détail de la recette sur / Recipe details on : Cook'n Focus

  

Just enjoying my first year back growing veggies etc. These are the late summer ones: garlic, onions, marrows, potatoes, and tomato chutney jars.

Periyakka (actual meaning in tamil is elder sister) is a street vendor who makes awesome masala vadai, banana bajji as well as onion bajji. Its realy hard to find periyakka in the streets of that tribal village. She is the master chef for all the function's that takes place in and around the village. She make's right from mithai's. namkeen's, biriyani's as well as nice bhang (hic..Hic..). so during a hectic walk right from the base village camp to this tribal village. I reached to the market place, was feeling big time hungry & i was searching for some nice place to eat, (generally you wont find hotels, mess or any eat out joints in the tribal village except some tea shops & small time petty grocery stores). i came to know about periyakka & went to her hut and asked for food around 9 in the morning. So she invited me into her hut. she made me some nice ragi dosa's with red chilli fruit chutney(slurp), which i belted royally. After that the best part i asked for something hot to drink. She gave me a local version of karupatti coffee...

 

Later her neighbor to me that the food i ate was made for her. I felt really bad, went to her apologized gave some money, she refused to accept it. i asked if i can buy her something, i was shattered on her reply she said " you must have come from a far off distance, i don't want you to starve in our land, so i gave u what i had, so i don't need your money"

 

I was speechless on her noble act, hats off to her.

Psst: ( but i gave her the money, and i also help her cleaning some utensils & few house chores). And well i got her portrait.

Papadam, (Hindi: पापड़म; also known as Papad in Northern India or Appadam in Telugu, Appalam in Tamil and Pappadum in the rest of South India; spellings vary) is a thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes.-- Wikipedia

 

:-)

Blazing Burgers, Chile Jam, Sticky Sweet Date Chutney, Peach Chutney, Caramelized Onion and Balsamic Chutney, Cucumber Raita, Chunky Tomato Relish, Green Apple Relish from The Indian Family Kitchen Cookbook

Lunch today: open faced sandwich with runny egg, scallions, and Alecia's tomato chutney. What was left of it, anyway.

 

www.aleciaschutney.com/Home.html

 

Panasonic Lumix GF2, tweaked in Lightroom from RAW

 

3.5.12

from jean's garden. making green tomato chutney (with onions, fresh ginger, dried apricots, candied ginger and dried figs), a bowl of the krims in the pantry to ripen, newspaper wrapped the unblemished ones to ripen for december, and made fried green tomatoes for all the neighbor kids last night! might make an apple green tomato pie for everyone to try.

India, Heritage Food with a Twist, Masala Dosa Cornets, Finger Food filled with;

•Avocado-Alfonso mango salad with cilantro & bell pepper salad

•Mung bean sprouts, chopped walnuts & crisp fried curry leafs, seasoned with white balsamic & jaggery dressing

•Tomato, mozzarella & basil

•Masala Dosa, spiced potato stew with sweet peas, fresh fenugreek leaves & tempered with cracked cumin

Dosa, Dosé, Dosai, or in Singapore it’s called Thosai; thin like a crêpe but crispy, made from an overnight fermented batter prepared with rice & black lentils. A thin layer of the batter is then ladled onto a hot tava, the griddle plate, greased with oil or ghee, the Indian type of clarified butter. It is spread out evenly on the hot griddle plate with the base of a ladle or bowl to form a round disc. Dosa is served hot, either folded in half or rolled like a wrap, stuffed with vegetarian food, served with sambar or chutneys.

Basically from Udipi, Dosas Karnataka, spreaded all over south India & each region created its particular style.

A traditional Dosa is the Masala Dosa, stuffed with a kind of spiced potato stew, served with onion & coconut chutney. Other popular variations are the Kal Dosa, backed thick like a spongy pancake or the Rawa Dosa, made with Rava, semolina, it does not need fermentation & is usually considered a snack or fast food & not stuffed.

 

Masala Dosa was quoted in the top ten tasty foods of the world in 2012.

 

God created Food,

the Devil created Cooks,

…but Women gave as Inspiration!

 

:point_right: One World one Dream,

...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over

7 million visits in my photostream with countless motivating comments

Baati (Rajasthani: बाटी) is a hard, unleavened bread cooked in the desert areas of Rajasthan,[1] and Madhya Pradesh. It is prized there for its long shelf life and high nutritional content, as well as the minimal quantity of water required for its preparation. It is always eaten with dal. Bati is also known as litti in Bihar and Eastern Uttar Pradesh. Litti can be enjoyed with Chokha (a type of spicy mashed potato mixed with roasted brinjal). Litti and chokha are synonymous with bread and butter in Bihar and Eastern Uttar Pradesh of India.

 

Baati can either be plain or have various kinds of fillings, including onions, peas, and sattu. Bafla is a kind of baati, which is softer. Bafla and baati are always eaten with hot dal with pure ghee and chutney. ~~Wikipedia

India, Heritage Food, Dosa with four chutneys, red onion chutney, Coconut Pottu Kadalai chutney, coriander leaves chutney & tomato chutney

Dosa, Dosé, Dosai, or in Singapore it’s called Thosai; thin like a crêpe but crispy, made from an overnight fermented batter prepared with rice & black lentils. A thin layer of the batter is then ladled onto a hot tava, the griddle plate, greased with oil or ghee, the Indian type of clarified butter. It is spread out evenly on the hot griddle plate with the base of a ladle or bowl to form a round disc. Dosa is served hot, either folded in half or rolled like a wrap, stuffed with vegetarian food, served with sambar or chutneys.

Basically from Udipi, Karnataka, Dosas spreaded all over south India & each region created its particular style.

A traditional Dosa is the Masala Dosa, stuffed with a kind of spiced potato stew, served with onion & coconut chutney. Other popular variations are the Kal Dosa, backed thick like a spongy pancake or the Rawa Dosa, made with Rava, semolina, it does not need fermentation & is usually considered a snack or fast food & not stuffed.

Masala Dosa was quoted in the top ten tasty foods of the world in 2012.

 

:point_right: One World one Dream,

...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over

6,5 million visits in my photostream with countless motivating comments

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