tag:blogger.com,1999:blog-82897385103152885262024-02-16T14:36:59.815+05:30Pan CuisineSimply Tribal...Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-8289738510315288526.post-7269912401823944572020-11-24T20:14:00.001+05:302020-11-24T20:21:43.809+05:30Methi Garlic ChickenI love fresh Methi (Fenugreek) greens. This love is shared by my two sons as well, so we have <a href="https://pancuisine.blogspot.com/2011/09/spicy-methi-aloo.html">Methi Aloo</a> appearing quite frequently on our dining table. When going to school was still a thing, my eldest use to request <i>Methi Aloo</i> for his lunch at least once a week😊 Fresh Methi makes for a wonderful accompaniment with Tomato <a href="https://pancuisine.blogspot.com/2012/08/dried-fish-chutney-green-dried-red.html" target="_blank">Chutney</a> as well. <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yewQJhJvNUqj547pVjIkdyDhJAEWGzGhgGOYRAWr0PjZyENmMl_xrFNVQ7XFvRcxFbGV8mwwCs-uFHhaM0oi3xwG7T8qsDCm03PgC7Sejdkv7Ysgwiywps7ziDXcYPoh9sA6AYfNyVlK/s2048/20201124_192401.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1968" data-original-width="2048" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yewQJhJvNUqj547pVjIkdyDhJAEWGzGhgGOYRAWr0PjZyENmMl_xrFNVQ7XFvRcxFbGV8mwwCs-uFHhaM0oi3xwG7T8qsDCm03PgC7Sejdkv7Ysgwiywps7ziDXcYPoh9sA6AYfNyVlK/w640-h618/20201124_192401.jpg" width="640" /></a></div><br /><div><div><div><div>That said, today, I'm sharing a <b>fuss-free</b> Methi Garlic Chicken recipe. While there is a masala loaded dish by the same name enjoyed in the mainland, this recipe is a more northeast India leaning dish. I was first introduced to fresh methi and chicken combination by an uncle who unassumingly is good in cooking. Today's recipe is my adaptation of his recipe. It's an easy and quick dish to prepare for those no planning, last minute situations😁 Here's the recipe. </div></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmvmbMEap5WOetSVoCdfzKOYHW1tmnmU3iRiefkh1FjBBObg6TT69dGSf5n2ikyyb-ymHNytQI0YlpQrEq5l0Hhf7PHJ1QD6seMCL3YRXlLKoHhoZy0hN_4DfH02ouY1r6R1JS3nCyhw5/s2048/20201124_184000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1807" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmvmbMEap5WOetSVoCdfzKOYHW1tmnmU3iRiefkh1FjBBObg6TT69dGSf5n2ikyyb-ymHNytQI0YlpQrEq5l0Hhf7PHJ1QD6seMCL3YRXlLKoHhoZy0hN_4DfH02ouY1r6R1JS3nCyhw5/w564-h640/20201124_184000.jpg" width="564" /></a></div><br /><div><b>Ingredients</b></div><div>500 grams - Chicken, wash and drained</div><div><div>2 Tbsp Vegetable Oil to brown chicken</div><div>1 Tbsp - Ghee</div><div>½ Cup - Fresh Methi Greens, chopped</div><div>⅓ Cup - Fresh Coriander Greens, chopped</div><div>1 Tbsp - Garlic, roughly chopped</div><div>1 Tsp - Smoked Red Chilli Powder</div><div>1 Tsp- Kashmiri Red Chilli powder for colour</div></div><div><br /></div><div><b>Method</b></div><div><div>Wash and drain excess water off the chicken. Keep aside.</div><div><br /></div><div>In a heavy bottomed pan, heat 2 Tbsp oil and brown the chicken pieces in two batches and keep aside.</div><div><br /></div><div>In the same pan, add 1 Tbsp ghee (ghee not only adds flavor but also cuts down the bitter tinge and smell of fresh Methi). Once the oil starts smoking, reduce heat and add the garlic and stir it around until it gets aromatic. Make sure you don't burn the garlic, else it'll spoil the taste of the dish.</div><div><br /></div><div>Now, transfer the browned chicken pieces back into the pan. Add salt and both the chilli powders and give it a through mixing, making sure it's coating the chicken pieces. </div><div><br /></div><div>Cover and cook the chicken for about 2-3 minutes stirring occasionally. Then, add the chopped Methi and Coriander leaves and give it a good stirring. Cook with the lid open for about 2-3 minutes. Then, reduce heat to simmer and continue cooking with the lid closed till the chicken is cooked through.</div><div><br /></div><div>Once done, let the dish rest for a couple of minutes before serving so that all the yum that got stuck to the pot will loosen up in the steam.</div><div><br /></div><div>Finally, serve this Methi Garic Chicken with a thick tomato dal and some <a href="https://pancuisine.blogspot.com/2017/01/nkampoistink-beans-chutney.html" target="_blank">chutney</a>. </div></div></div>Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com2tag:blogger.com,1999:blog-8289738510315288526.post-3148425434254826592020-11-05T18:24:00.000+05:302020-11-05T18:24:14.550+05:30Pork Chilli - A Quick Indo-Chinese Side Dish<div style="text-align: justify;">Winter is making its presence known here in Hyderabad. The morning air is crisps, daylight is getting shorter, and the skin is already screaming aloud for more moisturising😒 Love winter but not so much the dry skin....the struggle is real. </div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56I_bh5Ibm1s5W1XYtL9_GE78q7hYbxN3QxXQnFL95irX0HRRj_SCkI_ONONbI43cFT9feILrCtWzfVBGadapFupeYlWHEPKG32dIc1OHA68djy9cWUem1XAigTgx2xkIqALcGtA1_BRJ/s2048/IMG_20201105_114847_953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56I_bh5Ibm1s5W1XYtL9_GE78q7hYbxN3QxXQnFL95irX0HRRj_SCkI_ONONbI43cFT9feILrCtWzfVBGadapFupeYlWHEPKG32dIc1OHA68djy9cWUem1XAigTgx2xkIqALcGtA1_BRJ/w640-h640/IMG_20201105_114847_953.jpg" width="640" /></a></div><br />Anyhoo, todays recipe is my take on the beloved <b>Pork Chilli</b> with flavors that my family loves. If you're trying it out, please adjust the hot, the sweet and the salty according to your preferences. If you don't have <i>Cooking Rice Wine Vinegar</i> in your pantry, you can simply sub with natural white vinegar; however, I encourage you to keep a bottle handy because it adds so much depth to any chinese flavoured dishes like <a href="https://pancuisine.blogspot.com/2011/09/pan-roasted-spicy-pork-chops.html" target="_blank">this</a> and <a href="https://pancuisine.blogspot.com/2013/03/schezwan-prawn-my-version.html" target="_blank">this</a>. In the coming days, I'll try to share quick fix dishes you can try out during the coming festive season. Have a wonderful November!!</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AwRngn3cb8mZj6DukRP4cWVR2Wsl83VQUbcovG6-QSx3ZF5ZZXWVzeMr5wo2VO6rGRcl9tAnQiet4AmGu_cmvy-oiX2ToUw9xzZIZtZRByZhaSN2df9Fz2VqVzI0WVC6XCjC731q8cYA/s2048/20201105_180638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1763" data-original-width="2048" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AwRngn3cb8mZj6DukRP4cWVR2Wsl83VQUbcovG6-QSx3ZF5ZZXWVzeMr5wo2VO6rGRcl9tAnQiet4AmGu_cmvy-oiX2ToUw9xzZIZtZRByZhaSN2df9Fz2VqVzI0WVC6XCjC731q8cYA/w640-h550/20201105_180638.jpg" width="640" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><b>Ingredients</b></div><div>Garlic - 2 Tbsp, diced</div><div>Ginger - 2 Tbsp, diced</div><div>Onion - 1 medium sized, cut in half and then chopped up into 3 segments</div><div>Fresh Green Chilli - 5 pieces slit in half and quartered</div><div>Dried Red Chilli - 5 pieces, Torn in half, deseeded</div><div>Mixed Capcicum - 1 Cup, diced into bite pieces</div><div>Pork - 500g, precooked</div><div>Veg Oil - 2 Tbsp</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XL7It6l3wr-Qq5bzV-hoeNa3Gp3yBO8zZyMHgo_hwQ-ewtxPC00SPfoqmlBCHWUCoyUNIzwxvRRFuIlxmfSPBgE4EiJ4T-qttnlIEvoktqvzdGk5uO-rbDodqnxk9pUIy_y_KE5-CT56/s2048/20201105_180958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1837" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XL7It6l3wr-Qq5bzV-hoeNa3Gp3yBO8zZyMHgo_hwQ-ewtxPC00SPfoqmlBCHWUCoyUNIzwxvRRFuIlxmfSPBgE4EiJ4T-qttnlIEvoktqvzdGk5uO-rbDodqnxk9pUIy_y_KE5-CT56/w574-h640/20201105_180958.jpg" width="574" /></a></div><div><br /></div><div><b>Sauce</b></div><div>Soy Sauce - 4 Tbsp</div><div>Rice Cooking Wine Vinegar - 2 Tbsp</div><div>Ketchup - 2 Tbsp</div><div>Toasted Sesame oil - 1 Tsp</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NackoByHBIRd-LU80Ahq9mz4bU_JWShPvTlSggHWGB1Zqv7Ub7fZtuXh-1_0rxl-1qcRl1EzxRAE9UpFcxPYc0-etsA7JbchyQTDIDTLs3JYMkl0n7C33DEOfqA-me86z_MneTJmiL4t/s2048/20201105_181111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1510" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NackoByHBIRd-LU80Ahq9mz4bU_JWShPvTlSggHWGB1Zqv7Ub7fZtuXh-1_0rxl-1qcRl1EzxRAE9UpFcxPYc0-etsA7JbchyQTDIDTLs3JYMkl0n7C33DEOfqA-me86z_MneTJmiL4t/w472-h640/20201105_181111.jpg" width="472" /></a></div><br /><div><b>Method</b></div><div>Pressure cook the meat with a little salt, keep aside. (<span style="font-size: x-small;">This can be done a day ahead or the same day, per your convenience</span>).</div><div><br /></div><div>Prepare the sauce by combining all the ingredients. Check for balance and keep aside. (<span style="font-size: x-small;">If you don't have rice wine vinegar, replace it with 1 Tbsp natural white vinegar)</span>.</div><div><br /></div><div>Heat a wok or kadai on full flame and add the vegetable oil. </div><div><br /></div><div>Once the oil starts smoking, add the ingredients one at a time. First, in goes the ginger. </div><div><br /></div><div>Once it's aromatic, add the garlic, stir it around a couple of times and add the onions. </div><div><br /></div><div>Stir fry until the onion gets some nice colour on the edges.</div><div><br /></div><div>Now, add both the fresh and dried chillies. Stir fry for about a minute and then add the capcicum. </div><div><br /></div><div>Make sure to stir fry the capsicum until it crimps a little, then in goes the precooked pork.</div><div><br /></div><div>Stir fry the pork for about 2 minutes and finally add the sauce. Stir and cook further for about 2 minutes, then cover the kadai/wok for half a minute (<span style="font-size: x-small;">not more, else the capsicum will loose the crunch</span>) so that the sauce will get time to simmer and the flavour permeate the meat. Stir and cook for another 2 minutes and then turn off heat.</div><div><br /></div><div>Your spicy and mildly sweet chilli pork is done! If not serving immediately, let it cool uncovered until all the heat settles down. Enjoy!!</div></div>Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com4tag:blogger.com,1999:blog-8289738510315288526.post-15679706944876452192020-07-29T16:13:00.003+05:302020-07-29T16:22:47.490+05:30Whole Wheat Bread ~ Perfect, No-Fail recipe using Regular Flour<p dir="ltr" id="docs-internal-guid-02f66a66-7fff-2dc4-d526-19b2569f66db" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><font face="arial"><span style="font-size: 14.6667px; white-space: pre-wrap;">Sharing my love for homemade bread today -- my latest obsession. Baking a decent loaf of bread has been my biggest challenge for a long time. While I've been able to successfully bake <a href="https://pancuisine.blogspot.com/2012/04/bread-obsession-easy-peasy-sweet-buns.html" target="_blank">buns</a> and rolls, baking a loaf of bread has been an uphill task, until recently.
</span></font><span id="docs-internal-guid-2e97fa9c-7fff-2540-4ffe-36c0079f8274"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="border: none; display: inline-block; height: 707px; overflow: hidden; width: 602px;"><img height="707" src="https://lh3.googleusercontent.com/MyAOCFd9fjcScaGzNX5EALj8TmYAymwo4mpujibWMLbNEaobdMJDp3_-TtB_CUPfu1iR-BSOAIYj1MvNUuYTIzTLHn5irHB0g-URXqm_-wLkESHAFRaLvxZkIfS5vOgW1wZejjpQ" style="margin-left: 0px; margin-top: 0px;" width="602" /></span></span></span><font face="arial"><span style="font-size: 14.6667px; white-space: pre-wrap;">
This year, while embarking on the Sourdough Bread journey along with many across the globe during the nation-wide lockdown, I realise that most loaf recipes in cook books and what's available online calls for <b>strong bread flour</b>, something which is not easily available in India nor cheap (over 200 rupees in Amazon). While my sourdough bread journey hit a complete stop very quickly because my family members were completely unimpressed by the taste and texture (pictures below) 😅
<br /></span></font></p><p dir="ltr" id="docs-internal-guid-02f66a66-7fff-2dc4-d526-19b2569f66db" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span id="docs-internal-guid-ae0d5309-7fff-b345-6064-f33d627664fe"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="border: none; display: inline-block; height: 601px; overflow: hidden; width: 602px;"><img height="601" src="https://lh4.googleusercontent.com/KPnZhq_3HvceilvQ2i6CHuwJ8VWsLz44Kxb0Ygn0HPx_iUKgT4Fnbb1ap0E3lTq0jiv-YFG2ivFm9skZHPqokfkY64uzaysccVlSaadscMzdYG0OIo37ChaeIrPs-ctQzz3fyAJ9" style="margin-left: 0px; margin-top: 0px;" width="602" /></span></span></span><font face="arial"><span style="font-size: 14.6667px; white-space: pre-wrap;">
Anyway, reading up about sourdough and watching hundreds of videos helped me to pick up few <i>tips and tricks</i> in bringing out a perfect loaf of bread from regular whole wheat or plain flour. So, today, I'm sharing a whole wheat bread recipe incorporating some of the sourdough bread techniques to get a no-fail whole wheat bread. </span></font></p><p dir="ltr" id="docs-internal-guid-02f66a66-7fff-2dc4-d526-19b2569f66db" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><font face="arial"><span style="font-size: 14.6667px; white-space: pre-wrap;"><br /></span></font></p><p dir="ltr" id="docs-internal-guid-02f66a66-7fff-2dc4-d526-19b2569f66db" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span id="docs-internal-guid-dd5c2bbb-7fff-5f7f-cfd8-50f58573fcac"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="border: none; display: inline-block; height: 853px; overflow: hidden; width: 583px;"><img height="853" src="https://lh6.googleusercontent.com/l5-U_vy455UrmR8GWqgMtRx5ldSbTbiyfGTiO2I5E4B0lWZyEi0yhytEC8nNcE_ETgWFEWfbzjWqbpQn5kHhg4o8W2oVX_wjKWNL-DTkaie5kWvQWl2715eO6gBBoL4Na_-ze_3G" style="margin-left: 0px; margin-top: 0px;" width="583" /></span></span></span></p><p dir="ltr" id="docs-internal-guid-02f66a66-7fff-2dc4-d526-19b2569f66db" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><font face="arial"><span style="font-size: 14.6667px; white-space: pre-wrap;"><br /></span></font></p><p dir="ltr" id="docs-internal-guid-02f66a66-7fff-2dc4-d526-19b2569f66db" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial; font-size: 14.6667px; white-space: pre-wrap;">My husband says it's better than the store bought ones 😁💃 </span><font face="arial"><span style="font-size: 14.6667px; white-space: pre-wrap;">High praise from a bread lover who hates whole wheat bread. I hope this inspires you to try out baking bread at home. Happy Bread Making, friends!!!!
<b>Ingredients </b><i>~ </i>This recipe is adapted from <a href="https://www.modernhoney.com/best-homemade-one-hour-whole-wheat-bread/" target="_blank">here</a> and makes one loaf
3 + ½ Cup - Whole Wheat Flour
½ Tbsp - Dry yeast
1 1/2 Cup - Water
⅓ Cup - Sugar
2 ½ Tbsp - Sunflower Oil
1 Tsp - Salt
A bowl of oil to moisten your hand
<b>Equipments</b>
Your raw muscle power ( this is my required 29 minute workout to keep fit😉)
Bandana for your sweaty forehead ( maybe it's just me😬)
Bread scrapper
<b>Method</b>
Grease a loaf pan (9×4×3.5 inches) and keep aside.
Warm water in Microwave for 40 seconds. Add sugar to the warm water and stir to dissolve. Now, add the yeast, stir to dissolve and leave it aside for 4-5 minutes to proof or activate. Wait till it gets frothy/bubbly.
In the meantime, measure the flour keeping ⅓ cup aside for dusting and adding as required. Add salt to the 3 cups flour and stir to incorporate.
Once the yeast gets bubbly, pour the wet ingredient into the dry, add oil and start mixing the dough using a wooden spoon or chopsticks till the dough combines and comes off the side of bowl.
</span></font><span id="docs-internal-guid-a6cd1fbc-7fff-8ceb-2c13-880422db3b23"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="border: none; display: inline-block; height: 317px; overflow: hidden; width: 237px;"><img height="317" src="https://lh5.googleusercontent.com/xf6uSLrNQNJtMUKXQ9Z0OPG9TTL-mJGLX4VtBqMM9TfHXsgoo7_NUu4H0yLmrpTmXhpLuyIDjYMzccuTIZumUHGWGJ4zYqzWTAWURl_hUdupdc0DUVxe1AObXyAHekxYSZr8nreo" style="margin-left: 0px; margin-top: 0px;" width="237" /></span></span></span><font face="arial"><span style="font-size: 14.6667px; white-space: pre-wrap;">
Dust your work area lightly with the extra flour, Dip your fingers in oil, rub it over your palm and then start kneading the dough for about 15-20 minutes (it'll be a sticky dough), adding a little flour at a time till your dough reaches the window-pane state (where the dough stretches enough to become translucent without tearing). Shape it into a ball.
</span></font><span id="docs-internal-guid-5e223262-7fff-0647-0fc6-a6254ac83d49"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="border: none; display: inline-block; height: 238px; overflow: hidden; width: 184px;"><img height="238" src="https://lh6.googleusercontent.com/MjTMULlSWG4GkiKFOt60amnu6hVubqpGbJhZCURFE_a_J4jwzhbUFUQJx5JIt9mJVk_9hqHt8Gcj2WPWnKb2OYhFZ17az6lhZ2QYRHNMz3KuALQt-PUtCkggT2_OGg0VcAX9nR9Z" style="margin-left: 0px; margin-top: 0px;" width="184" /></span></span></span><font face="arial"><span style="font-size: 14.6667px; white-space: pre-wrap;">
Now, taking the bowl where the dough was mixed, coat the bowl with some oil and place the dough inside.
Cover the bowl with a clean damp cloth and allow it to double in size, the first rise. This will take about 1 hour or more depending on your room temperature.
Once the dough doubles in size, lightly flour your work area again. Grease your palm with oil and shape your bread.
<br /></span></font></p><p dir="ltr" id="docs-internal-guid-02f66a66-7fff-2dc4-d526-19b2569f66db" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span id="docs-internal-guid-afc7e70c-7fff-d772-3d54-c74b87ae5d47"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="border: none; display: inline-block; height: 177px; overflow: hidden; width: 246px;"><img height="177" src="https://lh5.googleusercontent.com/uVgPMHMXl7nvAS9lV2ZGB6EPth4yeDtDwttlWtl9vnHqvU8QoI0VH8xPu6Qk5qxBVplIyPPsfRYa5LqNJ3ufcmqJmY6UXk7qBdARIB3AqqXsSuyEYBTjhbThrdPPmydghANKjxbN" style="margin-left: 0px; margin-top: 0px;" width="246" /></span></span></span><font face="arial"><span style="font-size: 14.6667px; white-space: pre-wrap;">
Start by gently flattening your dough into a rough rectangle, then taking the top ends, fold the dough to the center and then all the way towards you. Seal the seam by pinching and twisting and then pasting it on to the dough.
Now, place the dough into the bread pan, smooth side up and seam side down. Make sure the dough fills out the pan fully by gently nudging it with your palm and fingers into all the corners of the pan.
Once done, cover it with the greased lid of the loaf pan or a damp cloth and let it sit for a second rise. Around 30 - 40 mins or till the dough rise halfway inside the loaf pan.
<br /></span></font></p><p dir="ltr" id="docs-internal-guid-02f66a66-7fff-2dc4-d526-19b2569f66db" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span id="docs-internal-guid-7c2b4c56-7fff-b111-8b64-a96909fc6462"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="border: none; display: inline-block; height: 201px; overflow: hidden; width: 307px;"><img height="201" src="https://lh4.googleusercontent.com/40PaOgYoAVlgWp9dgJzqNODvaa47fjkOa7E05bT949wfieq8sknhsj7QhgbH76uJR63WdiVNLa0tHHjUW6-fBwWOqsF2V1nQ2RSYy-bFjokoGzMI3IoqjoaFUmkjpGldugBruOyB" style="margin-left: 0px; margin-top: 0px;" width="307" /></span></span></span><font face="arial"><span style="font-size: 14.6667px; white-space: pre-wrap;">
Meanwhile, preheat the oven at 210 degree C and bake the bread for 50 minutes or until it's golden brown.
Once done, let it cool in the loaf pan for about 5 minute. Remove the loaf, cover it with a clean and dry kitchen towel and allow it to cool completely on top of a wire rack.
<br /></span></font></p><p dir="ltr" id="docs-internal-guid-02f66a66-7fff-2dc4-d526-19b2569f66db" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span id="docs-internal-guid-9e79704f-7fff-5b23-b0e0-ba8af7722edf"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="border: none; display: inline-block; height: 274px; overflow: hidden; width: 394px;"><img height="274" src="https://lh3.googleusercontent.com/6pY0-Es5EVFJDgUMjGI-0imgAiAgONf4zL1LG5j0lt8-iKl3xJ5q5n61Tn1JfTW_sHmHl7nGemJMVTYpY6h56OuIdQFPIxEAcFm8S4Uzk4SY6jjDF84DOz0tpWs_zgVTu-q7C3GF" style="margin-left: 0px; margin-top: 0px;" width="394" /></span></span></span><font face="arial"><span style="font-size: 14.6667px; white-space: pre-wrap;">
Store your loaf of bread in a bread box and enjoy your delicious labour of love.</span></font></p>Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-6945066141635011692020-07-14T18:31:00.000+05:302020-07-14T18:31:23.994+05:30Fresh Fig JamFigs are in season now. Roadside fruit vendors in Secunderabad are selling a kilo of figs for 100 bucks, a decent deal. While I've not always been a big fan of this fruit, my interest in figs have been growing over the years. And, with my latest interest veering towards making Jam during this social distancing season, I decided to make <i>Fig Jam</i>. I had a very tragic episode with oranges last month😬 However, with figs its been a success twice over, with different taste profiles. I'm hoping to make Plum Jam as well before the season ends💪 For today, here's my take on Fig Jam adapted from <a href="https://www.thespruceeats.com/homemade-fresh-fig-jam-3057845" target="_blank">here</a>. This is a no fuss recipe, but you need to keep a hawk's eye on it to avoid burning the bottom. All the ingredients you need are simply.....Figs, White Sugar and Lime.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGIUf_BwshHvxUL9yYIkmMeeMrJMoZXbk4jjZjFMxp7ZHbNhOoA-jTXPdZkBpt6-haBKkxejBlHZBLwP17bKT91Xc6BTHzhXxbS4zRxwL5FFlp88h4K9kW6CwrHOLTBFXjIzosq-V7Hxv/s1600/20200714_122644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGIUf_BwshHvxUL9yYIkmMeeMrJMoZXbk4jjZjFMxp7ZHbNhOoA-jTXPdZkBpt6-haBKkxejBlHZBLwP17bKT91Xc6BTHzhXxbS4zRxwL5FFlp88h4K9kW6CwrHOLTBFXjIzosq-V7Hxv/s640/20200714_122644.jpg" title="Fig Jam@PanCuisine 2020" width="480" /></a></div>
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<b>Ingredients:</b><br />
500 g - Fresh Figs<br />
1 Cup - White Sugar<br />
3 Fresh Lime = 1/2 Tbsp - Fresh Lime Zest + 1/4 Cup - Fresh Lime Juice (to extract the most out of the zest and juice, keep the lemon refrigerated before use)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjji3X51KgENdvQ6EtXje_eaIkhKruz2xgEBvnLvj-PnF2nFN61arAS4Yz4gOrN8zcf3SYDRsHL6dB0IeOHN-pD7ogtEmFhAxn2cNrakxDfXeaNNa8TGijDFQCHdyvK15xw-TUD8tzGimn6/s1600/20200714_123058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjji3X51KgENdvQ6EtXje_eaIkhKruz2xgEBvnLvj-PnF2nFN61arAS4Yz4gOrN8zcf3SYDRsHL6dB0IeOHN-pD7ogtEmFhAxn2cNrakxDfXeaNNa8TGijDFQCHdyvK15xw-TUD8tzGimn6/s640/20200714_123058.jpg" title="Fresh Fig Jam@PanCuisine2020" width="480" /></a></div>
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<br />
<b>Method:</b><br />
Dump all the ingredients in a heavy bottomed sauce pan and bring it to boil, about 6-7 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsIWKXO9adYkVua-LZS_ng_SAaTHEk7tedJvYkYKMTuBF9M0L0GSSuddJUe1Vv6MeNEtut06tu5n6N1yxMhMnLxK5BXuc3npx345L6_0B5mvjB6jbeTd6B5ACZvxmbjc6gevJxSD6qQPlS/s1600/20200714_094004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsIWKXO9adYkVua-LZS_ng_SAaTHEk7tedJvYkYKMTuBF9M0L0GSSuddJUe1Vv6MeNEtut06tu5n6N1yxMhMnLxK5BXuc3npx345L6_0B5mvjB6jbeTd6B5ACZvxmbjc6gevJxSD6qQPlS/s640/20200714_094004.jpg" title="Fresh Fig Jam @PanCuisine2020" width="480" /></a></div>
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Once it's boiling, reduce heat to simmer and keep cooking for around 25 - 30 minutes, a lid placed on top with a slight gap.<br />
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Stir it occasionally, making sure to scrape the bottom of the pan to avoid the fruit mixture getting stuck at the bottom and burning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2s6EzkksmiGNdDzJVPXrUv7X4ZJ0SB6uAgDtrpVBH_tEsZ0f4flmgSZv6hxaw2jGHPLohBh6zXCMRHYsWPmNtneyawH0qHMN6BCZEL5End0cScO5rTJzTfbeyjV-42fgF2EPZt6qOXd2a/s1600/20200714_180614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1336" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2s6EzkksmiGNdDzJVPXrUv7X4ZJ0SB6uAgDtrpVBH_tEsZ0f4flmgSZv6hxaw2jGHPLohBh6zXCMRHYsWPmNtneyawH0qHMN6BCZEL5End0cScO5rTJzTfbeyjV-42fgF2EPZt6qOXd2a/s640/20200714_180614.jpg" title="Fresh Fig Jam @PanCuisine2020" width="534" /></a></div>
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At around 17 - 20 minutes, stir and check to see how the jam is thickening (by around 20 minutes, I had the consistency I wanted).<br />
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Once the fruit mixture reach the consistency you desire, take it off heat, let it cool for a few minutes. Now, take a hand blender and pulse it to fine paste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzX_lKVrQhVTiJCzmnwxYyTo2LNsPvfG3SzjLDcEe6hCF5LccILw7p7A4h5FtMxO00ssla2-OM9RZPX9qWor5PUpOch9rx7253ZEoE2keheNOQLoFKRZ1uPU9BoKtvhy5hk-eDq7GDSyEY/s1600/20200714_122705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzX_lKVrQhVTiJCzmnwxYyTo2LNsPvfG3SzjLDcEe6hCF5LccILw7p7A4h5FtMxO00ssla2-OM9RZPX9qWor5PUpOch9rx7253ZEoE2keheNOQLoFKRZ1uPU9BoKtvhy5hk-eDq7GDSyEY/s640/20200714_122705.jpg" title="Fresh Fig Jam @PanCuisine2020" width="640" /></a></div>
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Your Jam is ready! All you need to do is scoop the warm jam and fill up the prepared jars.<br />
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Once it's completely cooled, store it in a dark place.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1YCvdrGiNsbIYwz8sEwgKQwBgvLLEVcg-tTdzzAuq5WdPDu1PK3205Z2gkvnvQBP83dA0h6NQ-vl9PahYl0MWCfxXBGiJ5rGFzyz2Lwbl5D_GdsZhCrMNOkwCyyK92Fi47DJ75kZI-ay/s1600/20200714_181910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1014" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1YCvdrGiNsbIYwz8sEwgKQwBgvLLEVcg-tTdzzAuq5WdPDu1PK3205Z2gkvnvQBP83dA0h6NQ-vl9PahYl0MWCfxXBGiJ5rGFzyz2Lwbl5D_GdsZhCrMNOkwCyyK92Fi47DJ75kZI-ay/s640/20200714_181910.jpg" title="Fresh Fig Jam @PanCuisine2020" width="404" /></a></div>
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<b>Sterilizing/Preparing Jam Jars:</b><br />
Keep your oven on at 100C<br />
Pour boiling water over the jars and lids of the containers you'll be using to store your jam. Remove the water and put both the jars and lids inside the oven to dry out, top down.<br />
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<b>Note</b>: Incase you want a more sweeter and <a href="https://pancuisine.blogspot.com/2018/10/caramelized-gooseberriestalouthoiamla.html" target="_blank">caramelized</a> Jam, just use juice and zest of 1 Lime.Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-63831446878240707312020-06-30T10:32:00.000+05:302020-06-30T10:32:32.113+05:30Banana-Apple Loaf ~ Pancuisine's 100th Blogpost!!!It's the last day of the month of June. And today's post mark my 100th blogpost....phew!!!!💥💫 💪 It seemed appropriate that I share another <a href="https://pancuisine.blogspot.com/2011/08/egg-less-banana-cakeloaf.html" target="_blank">banana cake</a> recipe to mark this day, considering we bake at least one <a href="https://pancuisine.blogspot.com/2011/10/banana-oats-cakebread.html" target="_blank">banana cake</a> every week😄 If you have a toddler you'd be familiar with the apple-banana song♫♪ from Cocomelon😁 Who knew the combination of the two fruit would make for a lovely and moist cake? I was just making good use of leftovers and over-ripe fruit. My 10 y/o who's become a food critic of the MasterChef level 😏says it's <i>exceptionally good</i>😉 Enjoy!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpJyrQVbbNtc9iDdfCxZ9P-FYki6yos38jngMMOD5tGTLiwq6_5OVBquECCcipNb_t7x8w6tKv7FDqDGTnhKjMBvieqiRYwNdtKjYg4QEZZl_zkDAT4p2V3pH_HymNCiJ9lpZbUz3Z-wm/s1600/IMG_20200619_180718_844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpJyrQVbbNtc9iDdfCxZ9P-FYki6yos38jngMMOD5tGTLiwq6_5OVBquECCcipNb_t7x8w6tKv7FDqDGTnhKjMBvieqiRYwNdtKjYg4QEZZl_zkDAT4p2V3pH_HymNCiJ9lpZbUz3Z-wm/s640/IMG_20200619_180718_844.jpg" width="640" /></a></div>
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<b>Ingredients</b><br />
2 Ripe Bananas, mashed<br />
1/2 an Apple, grated<br />
2 Eggs<br />
1 Cup - Sugar<br />
1/2 Cup, Vegetable<br />
1 Cup, Plain Flour<br />
1 Tsp - Baking Soda<br />
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<b>Method</b><br />
Preheat oven at 180C or your regular oven setting for baking fruit cake.<br />
Grease and flour a loaf pan and keep aside.<br />
Take a plate and mash the bananas using the back of a fork, ensuring there are no lumps. Then, grate the apple over it. Mix to combine.<br />
In a bowl sieve the flour and baking soda.<br />
Taking another bowl, crack the eggs, add sugar and whisk till its frothy. Now, add the banana-apple mixture and whisk until it's combined. Add the oil, whisk till it's fully incorporated. Dump the flour and gently fold it in using a sturdy spatula or a wooden spoon.<br />
Transfer the batter into the prepared pan and bake it for 35 - 40 minutes.<br />
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<span style="font-size: x-small;">Note: In my oven 180C can get too hot since the heating rods are placed pretty low. I preheat at 180C, then, once the cake is in, reduce to 150C and let it bake for 30 minutes. The last 10 minutes crank up the oven to 170. This has been working our well for banana cake.</span>Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-90553247292287455852020-05-24T22:12:00.002+05:302020-05-25T00:50:44.479+05:30Pork cooked in Coorgi Pork Masala and the unique Coorgi Vinegar, Kachampuli<div style="text-align: justify;">
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Yessss, it's another pork recipe😅 I had my introduction to Coorgi pork masala waaaaay back when I was in Bangalore, prepared by my then warden and owner of Nirmal Nivas Hostel, ma'am Monica Ching. I remember being very surprised to learn that Coorgis in general also eat pork. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQKsKokshT5rrHJZBzO4Ql1d7NTjQ3NYxkVecznQbaCLYLtvli0lEM_-Kddtec4tyvvTrEt9PeS7D5ZNKCofYZTRKJD1_nUu9uiAhgdCT8Uts1vdVG17FQVycvYjDJtLY1GNQDFCvcamX/s1600/IMG_20200520_130837465_BURST000_COVER_TOP%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1481" data-original-width="1600" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQKsKokshT5rrHJZBzO4Ql1d7NTjQ3NYxkVecznQbaCLYLtvli0lEM_-Kddtec4tyvvTrEt9PeS7D5ZNKCofYZTRKJD1_nUu9uiAhgdCT8Uts1vdVG17FQVycvYjDJtLY1GNQDFCvcamX/s640/IMG_20200520_130837465_BURST000_COVER_TOP%257E2.jpg" title="Coorgi Pork Curry @PanCuisine2020" width="640" /></a></div>
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Many years later, while I was browsing for content for this blog, I chance upon one website with travel and tourism information on Coorg along with a section on Coorgi cuisine. Incidentally, the dish featured at that time was <a href="https://pancuisine.blogspot.com/2018/10/fresh-bamboo-shoots-chutney.html" target="_blank">fresh bamboo shoots</a> fry. Imagine my surprise and delight discovering that Coorgis not only eat pork but enjoys bamboo shoots as well!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7k8IS31fHmMOOIW34cVxvUVfeWlupptDkiphzgC6PIz5vsv1UljU_5K54adXmfrBNGq50ZhdR_drhY5cDVMn1QYUNtUGNRmFdZW9kRbuNMvyRKZcERK-DVN1jKxOjAgcU8az7oSnOtgH/s1600/IMG_20200520_161054_756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7k8IS31fHmMOOIW34cVxvUVfeWlupptDkiphzgC6PIz5vsv1UljU_5K54adXmfrBNGq50ZhdR_drhY5cDVMn1QYUNtUGNRmFdZW9kRbuNMvyRKZcERK-DVN1jKxOjAgcU8az7oSnOtgH/s640/IMG_20200520_161054_756.jpg" title="Kachampuli Vinegar @PanCuisine2020" width="640" /></a></div>
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This discovery reignited my desire to recreate that pork curry in my kitchen. While researching I found out that Kodava cuisine use a particular vinegar in their cooking called Kachampuli vinegar, made from Garcinia Cambogea. Finding the pork masala was difficult (this was much before e-shopping became popular in India), getting hold of the vinegar was impossible. In the recent past, thanks to the boom in online shopping, I finally got hold of both the pork masala and the elusive and expensive Kachampuli vinegar. I love, love, love this pork curry and it's always been delightful to see the reaction of friends sampling this flavors for the first time. Considering that the write-up of today's recipe has been sitting in my draft for about two years, it's a relief to finally publish this post today😅 I must tell you that like most of the pork recipes in <a href="https://pancuisine.blogspot.com/" target="_blank">pancuise</a>, this recipe also calls for slow cooking, we're talking minimum 1 1/2 to almost 2 hours, depending on how soft you want the meat to be. It takes time, but so, so worth the wait and effort. I hope you get the opportunity to savor this dish with unique flavors soon. Happy cooking!!</div>
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<b>Ingredients</b></div>
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1 Kilo - Pork</div>
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4 Tbsp- Vegetable Oil</div>
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2 Medium sized - Onions, diced</div>
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4 Medium sized - Tomatoes, chopped</div>
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12 Pods - Garlic, crushed</div>
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3-4 Tbsp - Coorg Pork Masala</div>
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2 Tsp - Red Chilli Powder</div>
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1 Tsp - Kashmiri Chilli Powder, for color</div>
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1 Tsp, scant - Turmeric Powder</div>
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3-4 Cups - Water</div>
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1 Tsp - Kachampuli Vinegar</div>
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Salt to taste</div>
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Method</b></div>
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In a thick bottomed pan, heat the oil. hot, add the onions, stir and cook till it goes soft and lightly browned on the edges. </div>
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Now, in goes the tomatoes. Stir to mix, cover and cook till the oil separates at the sides. </div>
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Add the garlic, stir to combine, then add the pork masala one tbsp at a time. Adding 1 tbsp at a time will help you decide if you want a little more or less according to your taste. After each addition, stir to combine and taste to see how well the flavour is coming through. </div>
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Once you're happy with the flavour, let cook for a minute or two and then add the meat. Mix to coat the meat with the masala. </div>
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Now, add the red chilli powders and the tumeric powder, stir, and cook covered stirring occasionally till the water from the meat evaporates and curry starts sticking to the pot.</div>
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At this point, add water till it just about covers the meat, roughly 1 and 1/2 cups. Stir and cook covered. Once the water begin to reduce, stir and check the tenderness of the meat. If you want it more softer, add more water 1/2 to 1 cup at a time and continue cooking with the lid on, stirring occasionally. </div>
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When the meat is tender enough to your liking, add the remaining garlic and the kachampuli vinegar. Give the curry a thorough mixing and let it come to a boil once again. Turn off heat and let the curry rest with the lid on for about 5 minutes while you set the table.</div>
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Give it a last thorough stirring and then serve. Your Coorgi pork is ready!</div>
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Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-78636472119772365812020-05-16T21:47:00.000+05:302020-07-04T09:11:38.426+05:30Green Amaranth Leaves with Smoked River Fish Curry ~ Guaibolai Nuang Gaan<div>
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For this weeks post I'm sharing my <i>Green Amaranth leaves with Smoked River Fish curry</i>. While we have varied kinds of green leafy vegetables back in Northeast India, down south I'm limited to mostly Spinach, Fenugreek leaves and Amaranth leaves or Guaibo Nuang (cow dung leaves😂) in Rongmei. Amaranth leaves blend well with Toor or Masoor dal as well; however, this is my favorite way of cooking this flavorsome greens.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYV7M2Yna0bpMl9lazFI6xUFFzGN-vKlQxvlc55pxxe1VlIN1TgKFObG7OBEVY7dZyFT6vwepSKnFwFpv9lnA100gf-QyfDfa-1w5Q5yKViOtu0vCdPQbPAdDXbvnFbXsFSfNqYzCoE_u/s1600/IMG_20200514_104655574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYV7M2Yna0bpMl9lazFI6xUFFzGN-vKlQxvlc55pxxe1VlIN1TgKFObG7OBEVY7dZyFT6vwepSKnFwFpv9lnA100gf-QyfDfa-1w5Q5yKViOtu0vCdPQbPAdDXbvnFbXsFSfNqYzCoE_u/s640/IMG_20200514_104655574.jpg" title="Green Amaranth Leaves with Smoked River Fish Curry @PanCuisine2020" width="640" /></a></div>
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While smoked river fish is the ingredient that gives this dish its unique and wholesome flavor, you can substitute it with dried Anchovies or Ngari or thinly chopped up Pork fat. The alternatives are endless😎</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTn6-89mkkgFo8bfDbE2DVrNH-RF0PbkoB-jkCcu3I51TlasjWP3_8JaIpTOqq-KVWW5_zccZsNsIaTcJCNeGAv5sxRO4LtXdTg5ys5R6_kS4ETdZ96vJmAQBIKNdsB-pRpUy5zYPl7moW/s1600/1589565868722594-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTn6-89mkkgFo8bfDbE2DVrNH-RF0PbkoB-jkCcu3I51TlasjWP3_8JaIpTOqq-KVWW5_zccZsNsIaTcJCNeGAv5sxRO4LtXdTg5ys5R6_kS4ETdZ96vJmAQBIKNdsB-pRpUy5zYPl7moW/s640/1589565868722594-1.png" title="Smoked River Fish @PanCuisine2020" width="640" />
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<b>Ingredients</b></div>
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1Tbsp, Vegetable Oil</div>
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1 Onion, roughly diced</div>
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2 Potato, medium sized, quartered</div>
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2 Tomatoes, medium sized, sliced</div>
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1 Tsp, Salt </div>
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1 1/2 to 2 Cups, Water</div>
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4-5 Garlic pods, crushed</div>
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1/2 Tsp, Tumeric Powder</div>
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3 Medium sized smoked River Fish, washed, broken into 3 pieces, blackened gut removed.</div>
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2-3 Green Chillies, whole or sliced</div>
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10 Bunches Amaranth leaves, washed, drained and torn roughly by hand</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0asaLxleKQ11Nq8m09NaKEwhZBhh-ZMWXRU7OkVe55NJ4W9S7Gtdsnwr2F3-UnNU4kFCmed3_HRfyR9Oux7PUQ8MOpTV9phlm3gZSSWeVj0iWfnBhAB320ttZHu3TEsdYtkIpIUoptaJ/s1600/1589565857081206-2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;">
<img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0asaLxleKQ11Nq8m09NaKEwhZBhh-ZMWXRU7OkVe55NJ4W9S7Gtdsnwr2F3-UnNU4kFCmed3_HRfyR9Oux7PUQ8MOpTV9phlm3gZSSWeVj0iWfnBhAB320ttZHu3TEsdYtkIpIUoptaJ/s640/1589565857081206-2.png" title="Green Amaranth Leaves @PanCuisine2020" width="480" />
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<b>Method</b></div>
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In a pot, heat oil. Once hot, add the diced onion, quartered potatos and sliced tomatoes one ingredient at a time and stir it to lightly coat it with oil. </div>
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Now, add salt and stir to combine about a minute or two. Then, Add 1 1/2 cups of water. </div>
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When the water starts boiling, add garlic and turmeric powder. Give the curry a good stirring and close the lid. Keep cooking, stirring occasionally. </div>
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After about a minute or two, add the smoked fish into the boiling curry along with the green chillies. Let it cook away on medium flame till the potatoes are tender and easily fall apart when poked. Crush the potatoes to thicken the gravy if you choose, else leave it whole. If you want more gravy, add more water at this stage. Check for salt and and add more if required.</div>
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Now, add the drained Amaranth leaves, stirring to combine. If you've added more water, wait for the gravy to come back to boiling and then add the Amaranth leaves. Cover the pot again and cook for not more than 2 minutes to avaid overcooking the leaves.</div>
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Stir it gently to combine, add extra galic if you wish and then turn off heat. Your curry is ready!</div>
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Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-87070570802082333892020-05-08T12:01:00.000+05:302020-05-25T00:46:20.769+05:30Doh Neiiong ~ Khasi Black Sesame Pork<div style="text-align: justify;">
For this weeks post, I'm sharing a Khasi Pork dish, <i>Doh Neiiong</i>. The <a href="https://en.wikipedia.org/wiki/Khasi_people" target="_blank">Khasi people</a> are tribals from the state of Meghalaya. Although I had stayed in Shillong, the capital of Meghalaya, for two years pursuing my pre-university studies, I somehow didn't get the opportunity to sample this dish. The only Khasi dish that I was familiar with at that time was Jadoh, another pork dish that I intent to try out in my kitchen soon. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJT7RY1VAZxUa6HeTeC1P_wztXuQxPK6DwDvXzbbbxpJKWlgWQXHFae0ZcH9Xa_ZSsYws_sGTxAOlwlYsSbVW6hriy8SKh7Pc1elt0bRDXXW1c1Vp1olv426FPBRMEZTtHRyWjThSdTAk/s1600/IMG_20200505_134110172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJT7RY1VAZxUa6HeTeC1P_wztXuQxPK6DwDvXzbbbxpJKWlgWQXHFae0ZcH9Xa_ZSsYws_sGTxAOlwlYsSbVW6hriy8SKh7Pc1elt0bRDXXW1c1Vp1olv426FPBRMEZTtHRyWjThSdTAk/s640/IMG_20200505_134110172.jpg" title="Doh Neiiong - Khasi Black Sesame Pork @PanCuisine2020" width="480" /></a></div>
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Anyway, I had my first introduction to this pork preparation at a Khasi friend's place, here in Hyderabad, when we met up for weekend fellowship. I've been very intrigued by the unique flavor of this dish ever since but never got around to making it, until recently. Now, this is my go-to recipe, when I want some earthy flavor instead of the <i>zing</i> of <a href="https://pancuisine.blogspot.com/2015/12/slow-cooked-pork-with-fermented-bamboo.html" target="_blank">Naga bamboo shoot pork</a>😃 </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbknkypTd64ZyaqcjtLRu7OMykfdlWqxCgdzHVcRXOKkPrj-WO1haEjcOdAdc277rLjHagpY4tObpBl8k3TSrgAzuXWVZAHaqoOCAJZnSVyf6aeSG14XVJ52XS3EpBzZryB69ZYiku6QK/s1600/IMG_20200508_100430839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfbknkypTd64ZyaqcjtLRu7OMykfdlWqxCgdzHVcRXOKkPrj-WO1haEjcOdAdc277rLjHagpY4tObpBl8k3TSrgAzuXWVZAHaqoOCAJZnSVyf6aeSG14XVJ52XS3EpBzZryB69ZYiku6QK/s640/IMG_20200508_100430839.jpg" title="Doh Neiiong @PanCuisine2020" width="640" /></a></div>
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This recipe is from the book, <i>The Seven Sisters: Kitchen Tales fom the North Easts</i>, which features on of my chutney recipe😄 For this recipe, I've used local sesame seeds called <i>Katuai</i> in Rongmei. While this recipe is intended for slow cooking, if you're pressed for time you can just pressure cook it. It is super delicious whatever style of cooking you choose. Stay at home, stay safe, stay healthy. Happy cooking! </div>
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<b>Ingredients</b></div>
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1 Kilo - Pork, cut into pieces</div>
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4-5 Tbsp - Mustard oil</div>
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2-3 - Bay leaves</div>
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1 - Onion, medium sized, ground to a paste</div>
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1 - Garlic, whole bulb, ground to a paste</div>
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1 Tsp - Turmeric powder</div>
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4 Tbsp - Black sesame seeds, roasted and ground</div>
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2 Tbsp - Ginger paste<br />
2-3 Cups - Water<br />
Salt to taste</div>
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<b>Method: </b></div>
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Heat mustard oil in a heavy bottomed pan. Once the oil begins to smoke, add the bay leaves, the onion and garlic paste, one ingredient at a time. Saute on medium heat until the mixture is lightly brown.</div>
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Add Turmeric powder and stir to combine.</div>
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Mix 1/2 cup of water into the ground sesame and pour it into the pan, stirring all the while</div>
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Now, add the pork pieces and salt, give it a good stirring. Cover the pan and cook on low-moderate heat, till the water evaporates.</div>
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Add the remaining water 1/2 cup at a time depending on how thin or thick you want the gravy.<br />
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Once the pork is tender to your liking, add the ginger 5 minutes before you finish cooking. Give the dish a final through mixing and turn off heat.<br />
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Serve <i>Don Neiiong</i> hot with steamed rice.</div>
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Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-2486585144104603452020-05-02T12:00:00.000+05:302020-05-02T13:35:31.370+05:30Ganampui ~ Flavors of Tamenglong<div style="text-align: justify;">
May is my birthday month. Considering that we're in lockdown, I thought I'll try to drop one new post every week this month💪 For today, going back to my roots, I'm sharing with you how to make <i>Ganampui</i>, the fermented and rendered pork fat. Ganampui is used in preparing veggies, greens and rice gruel dishes to lift the flavor of the dish instead of using <a href="https://pancuisine.blogspot.com/2015/01/mustard-greens-curry-ganang-gan.html" target="_blank">dried meat</a> or smoked fish. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYNZE8XQt0YkjOXBngyIuJGD5yIXOnM6HDNqInCFwXQeSXau3R2zcWqehBZXOicN8ffLORt85zobKX0zmJF-9kEPaxE37e8-eWbmqy0e146z5pVC32Er5R-GBSQSv04aAzTnDjf0TMTk3/s1600/IMG_20200328_145443527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1346" data-original-width="1600" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYNZE8XQt0YkjOXBngyIuJGD5yIXOnM6HDNqInCFwXQeSXau3R2zcWqehBZXOicN8ffLORt85zobKX0zmJF-9kEPaxE37e8-eWbmqy0e146z5pVC32Er5R-GBSQSv04aAzTnDjf0TMTk3/s640/IMG_20200328_145443527.jpg" title="Ganampui@ PanCuisine2020" width="640" /></a></div>
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The Nagas, as you might be aware, are spread out in the states of Manipur and Assam, apart from Nagaland. My tribe, the Rongmei Nagas, reside predominently in the state of Manipur. This dish, as I would have mentioned in the past posts, is typical to the Rongmei's from Tamenglong District of Manipur. Ganampui is one of those flavors that grows on you. If you'd like to try something exotic, apart from <a href="https://pancuisine.blogspot.com/2015/12/slow-cooked-pork-with-fermented-bamboo.html" target="_blank">bamboo shoots</a> and <a href="https://pancuisine.blogspot.com/2011/12/pork-naga-estyle.html" target="_blank">fermented soyabeans</a> that Nagas are known for, why not give this a try???😎 </div>
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<b>Ingredients</b></div>
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Pork fat - 100 gms, cut up into cubes</div>
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Clean air tight Jar</div>
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<b>Method</b></div>
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Take the pork cubes and place it in the clean jar. Close it tightly and place in that space in your house which gets the maximum sunlight for about 4-6 days.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUR7co9_X4cfxK3DnGA1o-aTLuVaUYgGsOA1z72kFHrKPbtnQifqIr48SMmW0tD-zydcxbLVIa8mBLF0_p7qV0IgQ-1IBA1ppUkustR6JzKgrtR_g0Z_2o19rVfusApyKadW1tPDrrrOXZ/s1600/IMG_20200324_140622225_HDR%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1025" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUR7co9_X4cfxK3DnGA1o-aTLuVaUYgGsOA1z72kFHrKPbtnQifqIr48SMmW0tD-zydcxbLVIa8mBLF0_p7qV0IgQ-1IBA1ppUkustR6JzKgrtR_g0Z_2o19rVfusApyKadW1tPDrrrOXZ/s640/IMG_20200324_140622225_HDR%257E2.jpg" title="Ganampui @PanCuisine2020" width="410" /></a></div>
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Around the 2nd or 3rd day, you'll notice that the fats are beginning to sweat, meaning the fermentation process has started.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCALJxd7nv_4kUpXprkV7ckAv_Tlrwt0qrF4qj-0YCgvo9G7vJ3rRtRrXQYYkYiJywIQ5f7C80pYPgUTGt9W3QVRnfPMms3TAdimUQPPBb1AZNqOIFEQKtoXs3dyccFYriQHMwpD7Ibqkn/s1600/IMG_20200326_122513322_BURST004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1115" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCALJxd7nv_4kUpXprkV7ckAv_Tlrwt0qrF4qj-0YCgvo9G7vJ3rRtRrXQYYkYiJywIQ5f7C80pYPgUTGt9W3QVRnfPMms3TAdimUQPPBb1AZNqOIFEQKtoXs3dyccFYriQHMwpD7Ibqkn/s640/IMG_20200326_122513322_BURST004.jpg" title="Ganampui @PanCuisine" width="444" /></a></div>
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By end of the 3rd or 4th day, you'll notice bubbles forming around the pork cubes. It's ready to go through the purifying by fire😁 Please note that the longer you keep outside to ferment, the stronger the flavor and the smell develops. </div>
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If your pork fat has been bubbling away furiously, like the above picture, let me warn you that the smell can be overwhelming once you open the lid. No, it has not gone bad; infact, it's ripe for the pan😂. <b>Close you kitchen door, open your kitchen windows wide (just do it, you'll thank me later😉)</b>, empty out the content into a pan and cook it at high heat till the skin reduce to crisps and all the fat is a lovely melted goo. (<i><span style="font-size: x-small;">please don't laugh at my frying pan, it's my favorite, my life saver</span></i>😄)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqegPVkdjXPnuWRLrrWthbdJpimPOxOwo3aMZhX2-TwUVr1_biFiMDcrXkd0NalrVdpgp3I32voeenE6Z_6pchHFV-Jj9qfZ3SASr14TmaY9YNRZS2Phy6KuA53bdcCi2ZUwV3gjaqO2J/s1600/IMG_20200327_232148459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqegPVkdjXPnuWRLrrWthbdJpimPOxOwo3aMZhX2-TwUVr1_biFiMDcrXkd0NalrVdpgp3I32voeenE6Z_6pchHFV-Jj9qfZ3SASr14TmaY9YNRZS2Phy6KuA53bdcCi2ZUwV3gjaqO2J/s640/IMG_20200327_232148459.jpg" title="Ganampui @PanCuisine2020" width="480" /></a></div>
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Once cooled, transfer it to a clean steel container (if you have) or any other container, but not plastic ones. Then keep this jar near your stove or tuck it away in the fridge for later use.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqCm0n6y_R2TQRrLAZhil3BPQ0goKuGY4Rtief6gVwCKPr29Ij5dVIl46kXvZtvNZwZNGEiy-qEENWeClM1VmvJkmyztyLJnoDk-URrZTvZdbIub8QFsO05ORTDOwhKguNIYszSMseTuKg/s1600/IMG_20200328_121644845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1311" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqCm0n6y_R2TQRrLAZhil3BPQ0goKuGY4Rtief6gVwCKPr29Ij5dVIl46kXvZtvNZwZNGEiy-qEENWeClM1VmvJkmyztyLJnoDk-URrZTvZdbIub8QFsO05ORTDOwhKguNIYszSMseTuKg/s640/IMG_20200328_121644845.jpg" title="Ganampui @PanCuisine2020" width="524" /></a></div>
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Veggies and greens that goes great with some flavoring of Ganampui ~ <a href="https://pancuisine.blogspot.com/2019/02/gananampui-ganang-gaan-mustard-greens.html" target="_blank">Mustard greens</a>, <a href="https://pancuisine.blogspot.com/2014/08/cabbage-curry-using-rendered-pork-fat.html" target="_blank">Cabbage</a> and Cauliflower, Ladies finger/Okra, All varietiesof <a href="https://pancuisine.blogspot.com/2012/04/lima-beans-curry-with-smoked-beef.html" target="_blank">Beans</a> and rice gruel dishes known as <a href="https://pancuisine.blogspot.com/2014/01/rice-gruel-with-pork-fat-and-dried.html" target="_blank">Napniang</a> or Naphoi gan. Enjoy!!</div>
Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-17228279732098604232020-04-13T18:09:00.002+05:302020-12-01T02:49:14.136+05:30Tres Leches Cake for Easter ~ Traditional Mexican Cake<div>
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This year's Easter Sunday was a somber and private celebration. While my husband and I focus on guiding my son to understand the significance of this important day, and week, I've also been trying to develop a food tradition of sorts around this season. So, when Passion Week rolled in this year, we enjoyed the <a href="https://pancuisine.blogspot.com/2020/04/sweet-potato-and-apple-corn-salad.html" target="_blank"><i>salad</i></a> from the previous post mid-week, baked some hot cross <a href="https://pancuisine.blogspot.com/2012/04/bread-obsession-easy-peasy-sweet-buns.html" target="_blank"><i>buns</i></a> satuday night, and made this <i>Tres Leches cake</i> in the morning. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQcLvbQfQWum9IKyVqoRrtWqhrw3WVFk3U_mjkVbhdfZFDJbXcy6JXgXqN9EA5ollHHxf-mI7gqrrMNLhQxzl44dgybHxe-0L34_2v7_yG6UT2We6bWM_YvOY3svgjMWDUTtSzSlmfaow/s1600/IMG_20200412_175424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQcLvbQfQWum9IKyVqoRrtWqhrw3WVFk3U_mjkVbhdfZFDJbXcy6JXgXqN9EA5ollHHxf-mI7gqrrMNLhQxzl44dgybHxe-0L34_2v7_yG6UT2We6bWM_YvOY3svgjMWDUTtSzSlmfaow/s640/IMG_20200412_175424.jpg" title="Tres Leches Cake@ PanCuisine2020" width="640"></a></div>
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The origin of <i>Tres Leches cake</i> apparently dates back to the 19th century; meaning this cake has a history, a story. I for one loves food with some history, and especially when one is looking for an Easter Cake, this one seemed to be perfect -- to top it all, it's even coated in an awesome cotton white whipped cream😇<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92y8v38G5EUiiHkxt_5x3LW6i82pyhI1CCoqiEaoTQmp89lQLskvlUcPW0WbhWhHQy1fw8wlKpKp73AY6QkXFdjiAOp5tFu7TSltx_qxupNfbY3fDI8LhSzEndNvDzZ7QN40yRHDH6Hoh/s1600/IMG_20200412_174344314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92y8v38G5EUiiHkxt_5x3LW6i82pyhI1CCoqiEaoTQmp89lQLskvlUcPW0WbhWhHQy1fw8wlKpKp73AY6QkXFdjiAOp5tFu7TSltx_qxupNfbY3fDI8LhSzEndNvDzZ7QN40yRHDH6Hoh/s640/IMG_20200412_174344314.jpg" title="Tres Leches Cake@ PanCuisine2020" width="640"></a></div>
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I had made this cake last month for a small group gathering, which unfortunately got cancelled at the last minute; however, the fam loved it. Another reason why you might want to consider this cake for your own is that it's so simple to put together yet uniquely delicious😋 A cake with a history for a Sunday with the most powerful story -- perfect!!<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGHEFNnnPoQe8VaIFB9wmhQRBk84TLtR0iF02Ng_MdMkOebE1Ae75HLyMDOpFLtXS_Hb-pfpVlWVPSj08-cItXgbz8q-XgOynFQ2HYPliJWXQSWLPyDiseBMhfi-Wl66Il_AlIwaKPv5O/s1600/IMG_20200412_175127747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGHEFNnnPoQe8VaIFB9wmhQRBk84TLtR0iF02Ng_MdMkOebE1Ae75HLyMDOpFLtXS_Hb-pfpVlWVPSj08-cItXgbz8q-XgOynFQ2HYPliJWXQSWLPyDiseBMhfi-Wl66Il_AlIwaKPv5O/s640/IMG_20200412_175127747.jpg" title="Tres Leches cake@ PanCuisine2020" width="640"></a></div>
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This recipe was adapted from <a href="https://tastesbetterfromscratch.com/tres-leches-cake/" target="_blank">here</a>. Please note that this cake is best served chilled, and the longer the sponge cake get to soak up the milk napping inside the fridge the better. Here's how I made my Tres Leches cake.<br>
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<b>Ingredients</b></div><div style="text-align: justify;"><i>Cake Base</i></div>
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1 Cup - All purpose Flour</div>
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1 1/2 Tsp - Baking powder</div>
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1/4 Tsp - Salt</div>
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5 - Eggs, separated</div>
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1 Cup - Sugar, divided</div>
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1/3 Cup - Milk</div>
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1 Tsp - Vanilla extract</div><div style="text-align: justify;"><br></div><div style="text-align: justify;"><i>Soaking Liquid</i></div>
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1/2 Cup - Evaporated Milk (1/2 cup milk powder dissolved in 1/2 cup water)<br>
1 Can - Sweetened Condensed Milk</div>
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1/4 Cup - Whole Milk</div>
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<i>For the whipped cream</i></div>
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1 Cup - Whipping cream</div>
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3 Tbsp- Granulated Sugar or Powdered Sugar</div>
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1/2 Tsp - Vanilla extract</div>
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Ground cinnamon for dusting on the top (optional)<br><br></div>
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<b>Method:</b></div>
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Preheat oven to 180 degrees C. Lightly grease/spray a 9x13'' pan.</div>
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In a mixing bowl combine flour, baking powder, and salt. Keep aside.<br>
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Separate the eggs into two separate bowls.</div>
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Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until the yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine. </div>
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Pour the egg yolk mixture into the flour mixture and stir gently just until combined (don't over-mix).</div>
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Using a hand mixer beat the egg whites on high speed and gradually add the remaining sugar as you mix. Continue beating until stiff peaks starts forming.</div>
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Fold the egg whites into the cake batter gently, just until combined. Pour batter into the prepared pan. Make sure to smoothen the top.</div>
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Bake the cake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Once done, remove from the oven and allow the cake to cool completely.</div>
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Meanwhile, combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled, use a fork to poke holes all over the top of the cake.</div>
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Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.</div>
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In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake and put it back to chill till it's time to serve. The longer it gets to sit in the fridge the better😊<br>
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Serve with a dusting of cinnamon powder, as is, or with fresh sliced fruits.<br>
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This one's a keeper! Enjoy!</div>
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Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-23480758825120752092020-04-09T18:34:00.001+05:302020-04-09T18:34:43.323+05:30Sweet Potato and Apple-Corn Salad ~ Perfect Side for a Roast<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;">
<span style="font-size: 14pt;">We've entered the third week of lockdown
here in Hyderabad. However, the number
of covid-19 cases seem to be on a steady rise and it looks like the lockdown might
go on for an extended period. While I do
miss meeting up with friends, sharing meals with them and going out at will; I’m
grateful that my family is under one roof, healthy and safe. How are you faring thus far? <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmH5cI6FZW9w6gitZ1HFapBnKalesW9B8p-Tp3oivt9ZjnLJfjEv2EX7R823Fdv7ASwExAxVje6Z3za5uAstHldO40lKc5CfhEDw9QoqRR8wpUF3OlPKlfkrWGZI-O4DHVSOhAcN6zuFfT/s1600/IMG_20200407_172151642.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/AVvXsEjmH5cI6FZW9w6gitZ1HFapBnKalesW9B8p-Tp3oivt9ZjnLJfjEv2EX7R823Fdv7ASwExAxVje6Z3za5uAstHldO40lKc5CfhEDw9QoqRR8wpUF3OlPKlfkrWGZI-O4DHVSOhAcN6zuFfT/s640/IMG_20200407_172151642.jpg" width="640" /></a></div>
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<span style="font-size: 14pt;">While we’re living in this backdrop of a
pandemic looming over us, Easter Sunday is just two days away. I love Easter celebration and I’ve been
trying, over the years, to develop some family tradition to mark this
occasion. During the Passion Week I usually
bake a lot of <a href="https://pancuisine.blogspot.com/2012/04/bread-obsession-braided-bread.html" target="_blank">bread</a> and of course <a href="https://pancuisine.blogspot.com/2012/04/bread-obsession-easy-peasy-sweet-buns.html" target="_blank">hot cross buns</a>. Easter lunch will also be a feast, a meaty
affair, and I'm sharing my family's favorite salad recipe which is a purrfect side especially for a <a href="https://pancuisine.blogspot.com/2011/09/pan-roasted-spicy-pork-chops.html" target="_blank">roast</a>. This
salad is full of healthy ingredients, so easy to put together and a real crowd pleaser. This recipe is just a guideline, you can increase or decrease whichever ingrdient you want. Some things to note, the fresher the ingredients the better and the salad is best served chilled. Blessed Easter, everyone!!<o:p></o:p></span></div>
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<b>Ingredients</b><br />
1 - Red and Crunchy Apple<br />
3 Cups - Sweet Potato<br />
1 - Fresh Sweet Corn or 1 Cup - Frozen Sweet Corn<br />
1 Cup - Garlic Mayo<br />
2 Tbsp - Fresh Cream or Milk<br />
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<b>Method</b><br />
Pressure cook the sweet potato and corn in 1 1/2 Cups of water for about 7 - 10 whistles, depending on the size. Once cooked, peel the sweet potato and remove the corn off the cob, transfer it into two separate containers and keep it in the friedge to chill.<br />
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If you're using frozen sweet corn, measure out 1 cup and wash it under running water. Transfer it to a bowl and then soak it in boling water till it puffs out. Rinse and chill it.<br />
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Once all ingredients are chilled, cut up the sweet potato and apple into bite size pieces. Mix the mayo and the cream or milk in a bowl till well combined. Keep aside. <br />
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Now, take a big mixing bowl, dump all the ingredients and stir it gently till everything is coated with the mayo-cream mixture. Once done, put it back into the fridge to chill until it's time to serve.Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-28154006450207724002020-03-24T17:19:00.001+05:302020-03-24T17:19:40.819+05:30Homemade pineapple juice using the skin -- Mom's recipe<div style="text-align: justify;">
Hyderabad is in lockdown to break the spread of Covid-19. These are overwhelming times with no solution anytime soon. Let's continue to take necessary precaution and watch out for each other. Having said this, summer is here, thankfully not too unbarable yet. If you happen to have a pineapple, why not use the skin to make juice out of it? My mom is a strong practisoner of the minimal waste policy. She use to make this juice for us when we were growing up. The only downside is that it calls for a huge amout of sugar to sweeten it😜 Me and my sibblings loved it and continue to enjoy this style of making home-made pineaaple juice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qdg2rsR49pcHxvZ9yL3SCLFfWG9zvE1Q-QpfAjPyNAVIQ1MlmSCTpKKTWUuGdYU5NGdWY96IovR9Jxj8nD3ykRwq7G9kvXqJPDtkzSmYOMwFAGmN6AV9KsblzKk072gYnRtQXWie0yOy/s1600/IMG_20200318_182441083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pineapple Juice@ Pancuisine2020" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qdg2rsR49pcHxvZ9yL3SCLFfWG9zvE1Q-QpfAjPyNAVIQ1MlmSCTpKKTWUuGdYU5NGdWY96IovR9Jxj8nD3ykRwq7G9kvXqJPDtkzSmYOMwFAGmN6AV9KsblzKk072gYnRtQXWie0yOy/s640/IMG_20200318_182441083.jpg" title="Pineapple Juice@ Pancuisine2020" width="480" /></a></div>
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<b>All you need:</b></div>
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1 Clean glass jar</div>
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Pineapple skin and the tough bits, throughly cleaned before cutting</div>
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Boiled and cooled water or purified water</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-48CzeHujUSq74U-BJW3a0uQT64NXizoB2N6DCy4B5jZc9QzllkaDcleM2xtm2hNuQ9Ttdj00mMnWht1WlBUVtkUOjb-m3OViP8sK2E1xqlIekO7jkJB484Cad2LfiiwxdC0oB6F4S81J/s1600/IMG_20200318_173533230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-48CzeHujUSq74U-BJW3a0uQT64NXizoB2N6DCy4B5jZc9QzllkaDcleM2xtm2hNuQ9Ttdj00mMnWht1WlBUVtkUOjb-m3OViP8sK2E1xqlIekO7jkJB484Cad2LfiiwxdC0oB6F4S81J/s640/IMG_20200318_173533230.jpg" title="PineappleJuice@ Pancuisine2020" width="480" /></a></div>
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<b>Method</b></div>
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Put the skin of the pineapple into the prepared jar making sure to leave some space at the top. Once all the pineapple skin is placed inside, shove it down and let all the skin sit snugly down. Now, pour the prepared water letting it sit and inch above the pineapple skin. If you want a light juice, let this sit in a clean dark place for about three days and then enjoy a refreshing drink. If you want a stronger drink, let this baby sit for a month or more, you'll get to enjoy one intoxicating drink😉</div>
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If you try it out, let me know in the comment below. If you have a variant of this recipe, let me know about that too. Enjoy, and stay safe!</div>
Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-33205637734313087842020-02-14T18:10:00.000+05:302020-02-14T18:10:31.527+05:30Inkampoi/Stink bean/ Parkia Chutney ~ Self-love on Valentine's Day<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">The spouse did go out of his way to make breakfast for me this morning, and then left for work. He's kind and loving like that. This post is not about what I did for him in return, It's about love for self😄 It's required....yaaaassss. With this in mind, I'm sharing the journey of patience and endurance in getting to enjoy this beautiful and super-duper spicy Inkampoi chutney ~ ultimate Valentine's Day treat.</span></div>
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<img alt="" border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tboE9JxLprC1rdK8UIWIowKg-zUKYQU6E4aTHVoL-0Rfigbs0dc4aI2sebnhQwHdIAzsV9kabTHtKREyLVHaz4spkZpyPptnKkIaOT_QbjGxKDajYQmidTeGPG1XKh2LzONi6MOtOxjp/s640/1581674118026486-0.png" title="Parkia Raja Chutney@PanCuisine2020" width="640" />
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<span style="font-family: "georgia" , "times new roman" , serif;">Like I mentioned, making this chutney is a labour of love; and like <i>The Big Book</i> said it demands patience. You need gentle hands when handling/cleaning/shaving/ tender stink beans. I used a special cleaner sent by my mom many, many moons back. </span><span style="font-family: georgia, "times new roman", serif;">Yes, it is an heirloom in the truest sense. My son's wife will inherit it one day😐😁</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">As an lternative, you can use metal tongue cleaners. Make sure all the green bits are removed, else your chutney will be bitter and a wasted effort.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Once cleaned, slice it up and pour boiling water over it, cover and keep it aside (let it stew the bitterness away). </span><span style="font-family: georgia, "times new roman", serif;">In the meantime, get the triune factor happening: the raja chilli, the ngari and the garlic. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Bind it with some salt and pound it into an unseparable paste. Yum! Yum! already!!</span></div>
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<span style="font-family: georgia, "times new roman", serif;">Now, drain the stink beans -- you'll get a nice whiff as you're draining it💓 Mix the chutney paste and the stick beans. Chutney is ready.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Love does not boast, buttttt, my, oh my, this chutney is hawt, hawt, hawt and soooo good. Three plates down, just like that😋</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Note: <b>It will burn</b>. Have a bowl of curd ready for instant cooling. Yipeee!!</span></div>
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Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-74018710566945200522020-01-30T00:10:00.001+05:302020-01-30T00:10:25.247+05:30Sundried Bambooshoots and Smoked Pork CurryIt's feels great to get back to posting!!! First, I pray that you and your loved ones are keeping healthy and safe, whereever you are, as we're faced with the fear of the coronavirus outbreak. That said, today I'm sharing with you one of my comfort food, a quick fix curry -- super easy and very yum, for days when you're homesick or longing for flavors from home. <div>
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Apart from the smoked pork and the dried bambooshoots, the smooked red chillies give this dish it's unique Tamenglong flavor. Adding garlic at the start, and at the very end of the cooking gives the curry such a lovely taste as well as an amazing aroma.</div>
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<b>Ingredients:</b></div>
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1 small - Onion, diced</div>
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1 Cup - Smoked pork, diced into bite size</div>
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5- 6 pieces - Smoked red chillies, broken in half</div>
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Thumb sized- Fresh ginger, diced or grated</div>
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2 Tbsp - Garlic, minced</div>
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1 1/2 Cup - Dried bambooshoots</div>
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1 - Medium sized potato, cut into chunks</div>
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1-2 Tsp - Salt or accoding to your taste</div>
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1/2 Tsp - Tumeric powder</div>
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2 Tbsp - Veg' Oil</div>
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4 - 5 Cups - Water</div>
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<b>Method:</b></div>
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Wash the smoked pork with hot water to remove any visible black soot, rinse and dice it up. Keep aside.</div>
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Soak the dried bambooshoots in water for a couple of minutes to rehydrate it a little. Keep aside.</div>
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Take a pressure cooker, heat it up on max and pour in the vegetable oil. Once it heats up, add the diced smoked pork. Let it sizzle and render some fat. At that point, add the diced onion and the smoked chillies, giving it a through mixing. Then, toss in the dried bambooshoots, diced ginger, half of the minced garlic and mix it up really well. Add the potato pieces, salt, tumeric powder and around half of the water. Pressure cook it for about 12 - 15 whistles. Release pressure from the cooker by holding it under a running tap. Carefully open it up and place it back on the stove. Once the gravy begins to bubble at the side, add the remaining water and continue to cook uncovered until the meat softens furthur. Allow the gravy to reduce, just about covering the curry, check for salt, and then turn off gas. Now, add the remainig garlic, give it a through mixing, and cover the pot till you're ready to serve.</div>
Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-47410450303899584822019-05-07T17:54:00.000+05:302019-05-07T18:03:10.962+05:30Guaktho Gaan ~ Pork Fat cooked with BambooshootYour pork belly has too much fat and you're at a loss what to do with it? Trim it and freeze it, please! Today's recipe is for those times when you have excess pork fat than you can stomach in one dish. What I normally do in such situation is to trim the fat off the meat, store it in the freezer for a couple of days, and then make this dish. This is a no fuss recipe with very few igredients, but super duper delicious. Considering this is <i>purely</i> pork fat in it's delicous best, you want to enjoy it just once in a very long while😅<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcxEkyp9z4ars9XVKPfqnujRxB_lEhM8fSMQbuV79lLDsYbZavczdvcqqXQVSzTciqbTYJ9UWSRoJbQmFueV5AwC7o-g7Klm0QVfhVEMfsSxyNiq6X2aJOzILtBDD7vo3qz8YP8ScMHqF/s1600/DSC_0944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1458" data-original-width="1600" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcxEkyp9z4ars9XVKPfqnujRxB_lEhM8fSMQbuV79lLDsYbZavczdvcqqXQVSzTciqbTYJ9UWSRoJbQmFueV5AwC7o-g7Klm0QVfhVEMfsSxyNiq6X2aJOzILtBDD7vo3qz8YP8ScMHqF/s640/DSC_0944.jpg" title="Pork Fat Curry@ PanCuisine2019" width="640" /></a></div>
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For this recipe, I suggest you use the most pungent bambooshoots available with you, also fresh and fiery green chilli is a must have. It's important that you freeze your pork fat for a couple of days and then defreeze it inside the fridge - this makes the fat hold its shape when you pressure cook it. If you were to use fresh pork fat, the moment you presssure cook, the fat will just become goo and make your head spin😵 Another thing to note is that you must absolutely avoid adding extra water in the first round of cooking even if you're strongly tempted to. Adding water will compromise the taste of the dish and make the curry very greasy -- we want to avoid that noh? It's true, it really is, magic happens when pork, bambooshoots, green chillies and loads of garlic come together. Here's the delish recipe.<br />
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<b>Ingredients</b><br />
About 300 grams- Pork Fat<br />
2 Tbsp - Pounded Bambooshoots, heapful<br />
5 to 6 - Green Chillies whole<br />
10-12 - Garlic Cloves, chopped fine<br />
1 Tsp - Naga Peppers whole<br />
1 Tsp - Salt<br />
1/2 Tbsp - Coarsely ground smoked Red Chilli powder<br />
2 - Small Tomatoes cut in half<br />
1/3 Cup - Water<br />
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<b>Method</b><br />
Defreeze the frozen pork fat in the fridge overnight. Once it's come apart, wash it and put it into a pressure coiker straight away without straining the water.<br />
Add bambooshoots, geen chillies, garlic, Naga peppers, salt and mix the ingredients throughly using a wooden spoon. Now, close the the pressure cooker and cook till about 10 - 12 whistles or until you get a slightly burnt smell. Turn off heat and let it rest for 2 - 3 minutes.<br />
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Then, to take the presure off completely, run the cooker under running tap. Once all the pressure is gone, open the cooker carefully and add the red chilli powder, tomatoes, and water. Give the curry a good mixing and then put the cooker back on the stove and let it whistle for another 5-6 times. Turn off heat and let the pressure go off on its own. Your Guaktho Gaan, literally meaning Fork Fat Curry in Rongmei, is ready.<br />
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Enzoy this delicous dish with hot rice and some crunchy salad or boiled veggies.Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-55318094209641302052019-02-23T00:15:00.003+05:302019-02-24T13:37:13.612+05:30Gannampui Ganang Gaan/ Mustard Greens in Lard ~ Authentic Rongmei Naga Style<a href="https://pancuisine.blogspot.com/2015/01/mustard-greens-curry-ganang-gan.html" target="_blank">Mustard greens</a> is my absolute winter favorite. Back in my home state you'd get some variety of this leafy greens in its different stage of maturity. Here in Hyderabad, I'm blessed with one variety, a very stalky variety. But I'm not one to complain, I'll have it in whatever way, for however long I can get hold of this greens.<br />
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Today's recipe is the most authentic way of enjoying mustard greens. What makes this recipe Rongmei to the core is the use of rendered lard -- pork fat fermented and reduced to it's very essence -- the bomb! In Rongmei Naga homes, especially those residing in Tamenglong district of Manipur, vegetable dishes are prepared either by using gannampui, or ngari/ fermented fish, or smoked river fish as the ingredient that brings the dish together. Gravy dishes are always runny and thin, sometimes thickened by potatoes smashed in the pot with the back of a wooden spoon. And that's what is done here in this curry to give the thin gravy some creaminess. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZt4BfbL_hjqk9MFSkOJJMtaLDNrWx-fuAbMQbb5v4d9LuJ_KPTzrjDIcFGkEvlqOGBDOKXxAxoBXyCnQ29rhQiaBtMdXU3ojcfxD__p1J20cgX-WyNUpf2TfaJApaFjo2GlNWxmUCNh1m/s1600/DSC_0900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZt4BfbL_hjqk9MFSkOJJMtaLDNrWx-fuAbMQbb5v4d9LuJ_KPTzrjDIcFGkEvlqOGBDOKXxAxoBXyCnQ29rhQiaBtMdXU3ojcfxD__p1J20cgX-WyNUpf2TfaJApaFjo2GlNWxmUCNh1m/s640/DSC_0900.jpg" title="Clarified Lard@ PanCuisine2019" width="640" /></a></div>
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Regarding the use of onion it's optional, but I always use onions in my cooking because I'm enslaved to the flavor. Yup! Also, you can use regular sized potatoes; however, baby potatoes adds better flavor. If you can get your hands on the tender red potato babies, even better! So, about this dish, my comfort food, channeling Marie Kondo, I have to say that those brown beauties sitting atop the bed of mustard greens sparks <i>joy </i>in me -- immense joy!😄Here's the recipe.<br />
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<b>Ingredients: </b><br />
2 - 3 bunches of Mustard greens, washed in several change of water. Keep aside<br />
1 small Onion sliced or diced<br />
2 Green Chillies, sliced in halves<br />
Handful of Baby Potatoes, throughly washed, skin on<br />
3-4 cups of Water<br />
1-2 Tbsp of Gannampui<br />
2-3 pods of Galic smashed rough<br />
Salt to taste<br />
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<b>Method:</b><br />
In a pot, add water, onion, potatoes and salt.<br />
Once the water comes to a rolling boil, add gannampui and continue cooking in medium flame till the potatoes become soft. Add more water if required.<br />
Now mash up some potatoes to slightly thicken the gravy.<br />
Once that is done, take the cleaned and drained mustard greens, tear it up into bite sizes wih your hands and put it into the gannampui flavored gravy.<br />
Add garlic, give it a through mixing and cooked covered until the leaves turns limp. Your curry is done!<br />
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Enjoy this dish with <a href="https://pancuisine.blogspot.com/2012/08/dried-fish-chutney-green-dried-red.html" target="_blank">dried red chilli chutney</a>. Yummmmmm!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaKgXQjGlvmhdgDuZvwnr9L3TcFbzwRTUYtIfkk0EM7c74B6jAFnqn8cwxqDa9jGunu6nX-hOr3laWxB933wso1rTAMaBSf84XGgpeCuPIZnZKQZfEUEKLBvZ9rN4Eeo5cNAAFKowdZHc/s1600/Red+Chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaKgXQjGlvmhdgDuZvwnr9L3TcFbzwRTUYtIfkk0EM7c74B6jAFnqn8cwxqDa9jGunu6nX-hOr3laWxB933wso1rTAMaBSf84XGgpeCuPIZnZKQZfEUEKLBvZ9rN4Eeo5cNAAFKowdZHc/s640/Red+Chutney.jpg" title="Dried Red Chilli Chutney@ PanCuisine 2019" width="640" /></a></div>
<br />Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com1tag:blogger.com,1999:blog-8289738510315288526.post-65090015051978904502019-02-05T19:39:00.000+05:302019-02-05T19:42:57.330+05:30Crocodile Skin AKA Bitter Melon/ Karela/ Nkhonathoi FryA happy and blessed New Year, dear readers! January zipped passed just like that -- what is hppening? I hope this new year has been treating you well, so far. For me, the start of the year has been bitter-sweet. I'm having to let go something that I truely enjoy for something that demands more of me right now. It's bitter-sweet, literally!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhs-FmnXt3fC1YdBuCmpJY_6CACpLYYnQUfKcxSV91NYkC7zs11h75HZN9ma6U5r_FJ8W8WxEx-oYPOF_7ORyRNXIkvtJKM7mXl06q5fu4yNCo39JOEJEywWO7fauP47WcEljy8krmfn2/s1600/DSC_0866.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1186" data-original-width="1600" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhs-FmnXt3fC1YdBuCmpJY_6CACpLYYnQUfKcxSV91NYkC7zs11h75HZN9ma6U5r_FJ8W8WxEx-oYPOF_7ORyRNXIkvtJKM7mXl06q5fu4yNCo39JOEJEywWO7fauP47WcEljy8krmfn2/s640/DSC_0866.jpg" title="Karela/Bitter Melon Fry@PanCuisine" width="640" /></a></div>
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Considering the state of my emotion at the moment, I thought I'll start my first post for the year 2019 with a bitter-yet-yummay dish. Karela/Bitter Melon or Nkhonathoi in Rongmei is the main character today. It's a side dish, a simple, fuss free, super delicious fry recipe. I was introduced to this recipe by my colleague from <a href="https://en.wikipedia.org/wiki/Mizoram" target="_blank">Mizoram</a>. I absoltely love it, and I've been singing it's praise to anyone who loves some Croc fry. Yup, my son use use to call karela as crocodile when he was a teeny-tiny boy😃This recipe serves two person.<br />
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<b>Ingredients:</b><br />
5 tender Karela<br />
1/2 Tsp - Smoked chilli powder<br />
1/2 Tsp - Chilli flakes<br />
5-6 Cloves Garlic, chopped<br />
6+2 Tbsp - Vegetable Oil<br />
Salt as per taste<br />
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<b>Method:</b><br />
Chop up the karela into equal sized pieces, keep aside<br />
Heat about 6 Tbsp oil in a pan. Once the Oil is hot, put the karela in and sprinkle salt. Mix it up and let it cook covered for a couple of minutes.<br />
Now, add the remaining oil, more if required. You want to put in enough oil to fry the bitterness away from the karela, but not drench it.<br />
Once the karela begin to grow limp, add the chilli and garlic. Give it a good stirring and then cook coved on medium low flame till every bit of the karela is golden and niceeee.<br />
In the end, what you get is a dish that smells amazing and tatse as great as it's aromar. Enjoy!!</div>
Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-48540380518355150722018-11-13T00:55:00.000+05:302018-11-13T01:03:13.740+05:30Whole Orange Cake -- Sicilian Orange Cake Winter is here, peeps! The days are shorter, nights colder, the morning air crisp and cool, and the winter skin is dying from dryness. But no worries! Oranges from Nagpur are here aplenty to resurrect the withering skin and soul. My home town, Tamenglong district, is know for its juicy oranges within the Manipur state. We even celebrate a state level <a href="https://tamenglong.nic.in/festivals-of-tamenglong/" target="_blank">Orange Festival</a> in the month of December. I'm crazy over oranges in the fall/winter season as much as I go bonkers over mango in summer. I enjoy baking with oranges, and I'm always in the look out for cake recipes that uses a whole orange. I've found the perfect, most moist, most orangy recipe ever in today's Sicilian Orange Cake. I bumped upon this recipe <a href="https://www.christinascucina.com/sicilian-orange-cake-using-entire-orange-peel-juice-pulp/" target="_blank">here</a>. It so happen that the original source and I share the same first name. I guess I'm just meant to bake this cake and eat it too!😋😎<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZTVLAntE27eUCPrteTG9KkYFufA0uxwyoOAgOorkQNsYxRZ3hpfykn-YiNnwXp4KmcIYGiSnl5HIMwrN0yBBqQnQGgrgT4dDubXCfnLvZlrhvAKIINrAE8nc5NR1gAALv0GbT8RVxnpdr/s1600/DSC_0802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZTVLAntE27eUCPrteTG9KkYFufA0uxwyoOAgOorkQNsYxRZ3hpfykn-YiNnwXp4KmcIYGiSnl5HIMwrN0yBBqQnQGgrgT4dDubXCfnLvZlrhvAKIINrAE8nc5NR1gAALv0GbT8RVxnpdr/s640/DSC_0802.JPG" title="Sicillian Whole Orange cake@ PanCuisine2018" width="640" /></a></div>
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About the photo, somebody had a bite off it before I could get a decent picture of the whole cake😞 It sure is a delightful cake, this one -- soft, sweet, and tangy. The wonderful part is that it's such an easy, no fuss cake. The first time around, I followed the recipe to a T and found the sugar too overpowering. So, for today's recipe I reduced the sugar quantity both in the cake and the glaze -- it was just perfect!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvBwskkVGSi6L7iEYV-icgiPjzzK3FZy69CidJkwOENkgy3GkOQXe8CAZW_DGpWoz74JjVo6yLDy8tyDpq2qdtfv2YFR7VOmw63N-Ei239w24FvLG3qcpeAiL1_k2OC2odma3McjdWJWX/s1600/DSC_0808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvBwskkVGSi6L7iEYV-icgiPjzzK3FZy69CidJkwOENkgy3GkOQXe8CAZW_DGpWoz74JjVo6yLDy8tyDpq2qdtfv2YFR7VOmw63N-Ei239w24FvLG3qcpeAiL1_k2OC2odma3McjdWJWX/s640/DSC_0808.JPG" title="Sicillian Whole Orange cake@ PanCuisine2018" width="640" /></a></div>
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Also, I used Kinnow orange for the cake and the Nagpur orange for the glaze. While this cake pairs well with chai, I enjoy it best with <a href="https://pancuisine.blogspot.com/2011/09/perfect-cuppa-organic-green-tea.html" target="_blank">cho cham/green tea/ lal chai</a>. Care for some orange cake? Let's bake!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGRhhPuIScKnbhfdG0bb2mVYVSueBdgrajR1Nb01gRSYQaNneSk1I45_s-hQ4IlfzY56YQRGLg1wOYaUdAk2FOR9AqRCcvji3l48zdUNB6LzTTqvreX4JYl7TNMyjUUEo4d_QbFtVlNAI/s1600/DSC_0839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGRhhPuIScKnbhfdG0bb2mVYVSueBdgrajR1Nb01gRSYQaNneSk1I45_s-hQ4IlfzY56YQRGLg1wOYaUdAk2FOR9AqRCcvji3l48zdUNB6LzTTqvreX4JYl7TNMyjUUEo4d_QbFtVlNAI/s640/DSC_0839.JPG" title="Sicillian Whole Orange cake@ PanCuisine2018" width="640" /></a></div>
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<b>Ingredients</b><br />
1/3 Cup - Curd/ Yogurt<br />
1/3 Cup - Butter, softened<br />
3 Large Eggs<br />
1 3/4 Cup - Flour<br />
2 1/2 Tsp - Baking Powder<br />
1 Cup - Sugar<br />
1 large Kinnow Orange, washed and cut into pieces (with the rind, minus the seeds)<br />
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<b>Glaze</b><br />
Juice of one Nagpur orange<br />
1/4 Cup - Sugar<br />
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<b>Instructions</b><br />
Preheat oven to 175 degree C<br />
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In a food processor, process the whole orange until it is almost pureed.</div>
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Prepare an 8" making pan, springform pan, preferably. Oil or butter the baking pan, best to line the bottom if you're using regular pan. Keep aside.<br />
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Place the sugar and eggs in a large bowl and beat with a mixer until it double in size.<br />
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Sift the flour with the baking powder and add to the wet mixture a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the curd.<br />
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Now, add the pureed orange to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.<br />
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Bake for 40 minutes (depending on your oven), or until the center of the cake is firm and a toothpick inserted comes out clean. Make sure the cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan. If you're using a regular pan, make sure the bottom of the cake is cool to your touch before removing, else the cake will tear at the bottom.<br />
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Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency. Brush over the top of the cake and allow to cool completely. Then cut a big piece, close your eyes, and dream of orange heaven. Enzoy!!!Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-22467803172083301792018-10-30T00:00:00.000+05:302018-10-30T11:42:25.373+05:30Wai Wai with Bacon and King Chili ~ Memories of hostel lifeWhy Wai Wai? Because this thing was a life saver during those hostel days when hostel food had the power to send you into a deep and dark depression. And guess what? My relationship with this packet isn't over yet -- in fact, the love for <i>it</i> has been passed on to the next generation. The son loves it too! For days when you're too tired, too lazy, too uninspired to cook something, anything...wai wai continues to be a life saver.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdDo2po-LDsw2EPZ-yohLbZ_aTFBYYcZawi2G51bxuequdOV7JrVhTaU9ylR9SjfsJH1RUnV0LmcwqXFZ8W9vrjKNP0cMVaaj9S66sFPX92q0KXDyr4tdm3-dMtsM2xmSnpT4eZSeF4xl/s1600/DSC_0787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdDo2po-LDsw2EPZ-yohLbZ_aTFBYYcZawi2G51bxuequdOV7JrVhTaU9ylR9SjfsJH1RUnV0LmcwqXFZ8W9vrjKNP0cMVaaj9S66sFPX92q0KXDyr4tdm3-dMtsM2xmSnpT4eZSeF4xl/s640/DSC_0787.JPG" title="Waiwai with Bacon and King chili @Pancuisine2018" width="640" /></a></div>
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I have so many fond memories of enjoying wai wai in hostel with my girlfriends -- stealing vegetables from the hostel pantry, bully/beg the cook to boil some hot water, pleading with him not to inform the Mess Manager😅 We've had wai wai in various ways; some really delicious, some utterly disgusting if one were to recreate it now😆 With this thoughts come the realization that I'm not in touch with many of them now. Girls with whom I have had many food memories. Isn't this the magic of food? A certain taste, a certain aroma, and it jog ones memory afresh.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDogiqdUWdaZJU9MH0hdmvGL27xBCM0vEpEMnspFbWDQSlW38yIZQkKK3kEjEl8GOBY1q0LupVEoM4Gd9auyeFGbYcFw4qPBNAXOw7KxF7-ey7QaouAyBlYH2gRRF1gZ-KZv3MkaZCDqSG/s1600/DSC_0753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDogiqdUWdaZJU9MH0hdmvGL27xBCM0vEpEMnspFbWDQSlW38yIZQkKK3kEjEl8GOBY1q0LupVEoM4Gd9auyeFGbYcFw4qPBNAXOw7KxF7-ey7QaouAyBlYH2gRRF1gZ-KZv3MkaZCDqSG/s640/DSC_0753.JPG" title="Waiwai with Bacon and King chili @Pancuisine2018" width="640" /></a></div>
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So today I'm rounding off my last post for the month of October with this simple dish (my favorite way of enjoying a bowl of wai wai these days) reminiscing about the past. Do you also have interesting memories associated with wai wai? Or, a favorite wai wai recipe?<br />
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<b>Ingredients</b><br />
1 packet - Wai Wai<br />
1 - Raja Chili<br />
3-4 - Bacon strips<br />
1 Tbsp - Coriander or Spring onion<br />
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<b>Method</b><br />
Cook the noddles as per your preference. I love soupy, so I normally add water till the entire noodles is submerged.<br />
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As you wait for the the water to heat up, take a pan and brown the bacon on both sides. Make sure you don't crisp it up too much -- control the heat so that it's hot enough just to brown the bacon and remove some oil from the fat. Keep aside.<br />
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Once the water come to a rolling boil, you embody Nigella Lawson. Take a kitchen scissor and snip up the bacon and raja chili into the pot. I suggest you use just the skin of the chili and not the seeds. This way you get to enjoy the refreshing taste of the king chili without your tongue and lips going numb.<br />
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Continue cooking till the water reduces a tad bit. Turn off heat, chop up any green herbs you have, give it a good mixing, and your yum yum wai wai is ready. Enjoy!!Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-85198138398834347882018-10-26T16:31:00.001+05:302018-10-26T16:31:53.990+05:30Caramelized Gooseberries/Talouthoi/Amla I love gooseberries. I enjoy having it as is with a pinch of salt, soaked in salt water, sweetened and sun-dried, as a juice....every which way it's made.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_SWn9krA7CaRiR2Mhk8aRg9LKd4Rq10Pw2Jt0KIvHY82TqS3yeCTVoQWEc86wyxQisgchYohLSKXOsR4qzDgPVNH6L20ysB818V-UrafYZX2FazjTWRJPLRz34sYH2dpVw17-izy_4e4/s1600/DSC_0735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_SWn9krA7CaRiR2Mhk8aRg9LKd4Rq10Pw2Jt0KIvHY82TqS3yeCTVoQWEc86wyxQisgchYohLSKXOsR4qzDgPVNH6L20ysB818V-UrafYZX2FazjTWRJPLRz34sYH2dpVw17-izy_4e4/s640/DSC_0735.JPG" title="Caramelized gooseberries@ Pancuisine 2018" width="640" /></a></div>
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This recipe happened by accident. I had some gooseberries with me which were getting spoilt and I wanted to preserve it by soaking the fruits in sugar syrup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62GKnaVISaZveNupoyPYErxjBkx9h3CIaJfbGfW4wXiiZjskMnv9KLmsxzQ-H1Q_Cbo_SIyOrAmFxiTP5K1bxZsd0e7oNd8GD4jUlKb1gf48iAkgiZ_QStoR8fb0JkOkFtH-3zRlBT-Tn/s1600/DSC_0717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62GKnaVISaZveNupoyPYErxjBkx9h3CIaJfbGfW4wXiiZjskMnv9KLmsxzQ-H1Q_Cbo_SIyOrAmFxiTP5K1bxZsd0e7oNd8GD4jUlKb1gf48iAkgiZ_QStoR8fb0JkOkFtH-3zRlBT-Tn/s640/DSC_0717.JPG" title="Caramelized gooseberries @Pancuisine2018" width="640" /></a></div>
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So I dumped the batch into a sauce pan, throw in a cup of sugar and some water. My intention was to let it come to boil, let the sugar dissolve, and keep it aside to cool. Unfortunately, I completely forgot about it as I got carried away with doing other chores. When I came around to it, the sugar had totally caramelized and frothing away, almost turning into toffee.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaF3AIRYpBAWZmwU9Wl30RnMVRXa-ZaO44tpMglqppauaMmKPed-v-gqt8bTPPiPAT_6FZFh_cxDPYRZ_qkvHKx2FonXJxy-48MrJsBiYpJ-TXRb4rsyQsVPcRLWnx9uVzBb06CAnZeogo/s1600/DSC_0721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaF3AIRYpBAWZmwU9Wl30RnMVRXa-ZaO44tpMglqppauaMmKPed-v-gqt8bTPPiPAT_6FZFh_cxDPYRZ_qkvHKx2FonXJxy-48MrJsBiYpJ-TXRb4rsyQsVPcRLWnx9uVzBb06CAnZeogo/s640/DSC_0721.JPG" title="Caramelized gooseberries @Pancuisine2018" width="640" /></a></div>
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I quickly took it off heat, poured water over it, and let it cool. Amazingly, what happened was that the ordinary green amla had turned into a brown beauty queen -- sooo good! If you're an amla kind of person that is -- my husband didn't care two hoots about my excitement😏 Also, the longer the gooseberries steeped in the syrup, the better it tasted. Yesssss! Try and see how you like this new way of having Vitamin- C.<br />
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<b>Ingredients:</b></div>
<div>
500 grams - Fresh Gooseberries</div>
<div>
1 Cup - Sugar</div>
<div>
1 Cup + 1/2 Cup - Water</div>
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<b>Method:</b></div>
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<div>
Put the gooseberries, sugar, and 1 cup water in a saucepan. </div>
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<div>
Cook this mixture in high heat for about 30 minutes until the sugar begins to bubble/frothy. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZCS8YXv_DzV5hqdcXhwFkmKpDFDdJiH_JGfqG620Fa3BuQEo9CmA4HD8l2Kr5IyYplji6yG8iUXQFTXzd90CNw554hyphenhyphenGkv8OQCWCCnXn3fMWyY5g1f_WlApEVqgAqEW956rHlzZqXgPH/s1600/DSC_0719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZCS8YXv_DzV5hqdcXhwFkmKpDFDdJiH_JGfqG620Fa3BuQEo9CmA4HD8l2Kr5IyYplji6yG8iUXQFTXzd90CNw554hyphenhyphenGkv8OQCWCCnXn3fMWyY5g1f_WlApEVqgAqEW956rHlzZqXgPH/s640/DSC_0719.JPG" title="Caramelized gooseberries @Pancuisine2018" width="640" /></a></div>
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Once it starts bubbling, turn down heat to simmer until the sugar begin to caramelize or smell burnt and turn brown. By this time, both your gooseberries and your sugar would have turned brown. Take it off heat and pour the remaining 1/2 cup water into the saucepan, give it a good stirring, and put it back on the stove. Bring it to boil, then turn off heat. Keep covered till it comes to room temperature.</div>
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Once cooled, prick the gooseberries and let it steep in the syrup for as long as you can delay the eating😄<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyX-ZEGnnTo48RTLDHB7hlij1DfvQk2tNxWq5Cp9wlmqMSzV5_aNehlOAmNxnCFKVaeCrxGrieKiki3CSHpuluAhQnXaX4_0qqm0fuTlR3OmLAN8incnz6EPzqk4mPQX1deJ7JI38dhWDP/s1600/DSC_0749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyX-ZEGnnTo48RTLDHB7hlij1DfvQk2tNxWq5Cp9wlmqMSzV5_aNehlOAmNxnCFKVaeCrxGrieKiki3CSHpuluAhQnXaX4_0qqm0fuTlR3OmLAN8incnz6EPzqk4mPQX1deJ7JI38dhWDP/s640/DSC_0749.JPG" title="Caramelized gooseberries @Pancuisine2018" width="640" /></a></div>
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Serve your caramelized gooseberries with the syrup, like you would serve rasgulla or gulab jamun etc. You can enjoy this at room temperature or chilled. It's delicious both ways. If you have leftover syrup, raise a toast to yourself and gulp it down. Enjoy!</div>
Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-8066147082833798302018-10-23T18:01:00.002+05:302018-10-23T18:01:23.071+05:30Fresh Bamboo Shoots ChutneyIt's been months, a year? more like close to two? since my last post. It's been so long that I'd even forgotten how to use the camera 😅 Reasons for my long absence are a plenty. However, all I want to share with you today is my love for fresh bamboo shoots, in chutney form this time around.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5rZzH7Kwo8huOiSorEjHJkCIGCNlgi4rWVgFtgBUEaUNaE8dWHONPx5sqfIxJP_LPOFpMTAsgfVz4MS4Jx0GAnluBCRGLUql01nP4FXf1asnQCjki1bmeR2WUWOhEs4ZV6AGokRflUQP/s1600/DSC_0701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5rZzH7Kwo8huOiSorEjHJkCIGCNlgi4rWVgFtgBUEaUNaE8dWHONPx5sqfIxJP_LPOFpMTAsgfVz4MS4Jx0GAnluBCRGLUql01nP4FXf1asnQCjki1bmeR2WUWOhEs4ZV6AGokRflUQP/s640/DSC_0701.JPG" width="640" /></a></div>
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I've been meaning to share this recipe for the longest time. However, getting hold of fresh bamboo shoots was imposible (to be pronounced in Spanish😎). Fortunately, mid this year I got to go to my hometown to show off my new baby💃(one of the reasons for MIA) and came back to the city lugging steamed fresh bamboo shoots, which went straight to the freezer. This recipe is very fresh, very yum, you must try it out when you get your hands on some fresh whole bamboo shoots.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-j-4JsnxQttbIgQdsTaI-lEqn5EjbNfTfjM6dO4k0K034lSRyTmBMr8fDa1Jcf-UgdSz8EjiTC_ObQLBbBWsXQz7uoAGaDoiA1maiobBFQDPa6ommXbFvtUo31LIFRLhDuB_ngUfBg5V/s1600/DSC_0684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-j-4JsnxQttbIgQdsTaI-lEqn5EjbNfTfjM6dO4k0K034lSRyTmBMr8fDa1Jcf-UgdSz8EjiTC_ObQLBbBWsXQz7uoAGaDoiA1maiobBFQDPa6ommXbFvtUo31LIFRLhDuB_ngUfBg5V/s640/DSC_0684.JPG" width="640" /></a></div>
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Note: Steamed bamboo shoots freeze well for over 4 - 5 months.<br />
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<b>Ingredients:</b><br />
Ngari (Fermented fish) - 3 big ones<br />
Garlic - 7-8 cloves<br />
Fresh Green Chillies - 10<br />
Fresh Raja Mirch - 1<br />
Salt - as per taste<br />
Whole steamed bamboo shoots - 1, shredded and chopped<br />
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<b>Method:</b><br />
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If using steamed bamboo shoots that's frozen, defreeze it by pouring hot water over it and letting it sit for a couple of minutes while you get the chutney base.<br />
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Roast the ngari over a slotted aluminium spoon or any old metal plate/lid with a perforated surface, keep aside. Now, roast the green chilies and the raja mirchi in the same manner till it's slightly burned on all sides and keep aside.<br />
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Once all the ingredients are prepped, first put the ngari, garlic, a little salt and pound it up till well mashed using mortar&pestle. Then, add the green chilies and king chili, continue pounding till the chilies are broken down and the things are well combined.<br />
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Finally, add the shredded and chopped bamboo shoots, give it a through mixing. Voilà! your chutney is ready.<br />
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If you need more texture, you can add shredded dried meat, some <a href="https://pancuisine.blogspot.com/2017/02/ganpaluh-chutney.html" target="_blank">fish mint root</a>, some <a href="https://pancuisine.blogspot.com/2017/01/nkampoistink-beans-chutney.html" target="_blank">stink beans</a> etc. Enjoy!!Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-66582083549839362092017-02-26T12:35:00.003+05:302017-02-26T12:35:51.541+05:30Kuaklei & Ganengdui Chutney<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">As you would have noticed, for the month of February, I decided to concentrate on chutneys. And to wind up this chutney series, today, i'll be sharing a chutney that is special and typical to the Rongmei Nagas in the Tamenglong, Manipur region. The special ingredients for todays chutney highlights fresh </span><i><span style="font-family: "Trebuchet MS", sans-serif;">Kuaklei</span></i><span style="font-family: "Trebuchet MS", sans-serif;"> or </span><a href="https://en.wikipedia.org/wiki/Centella_asiatica" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Indian pennywort</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> and </span><i><span style="font-family: "Trebuchet MS", sans-serif;">Ganengdui</span></i><span style="font-family: "Trebuchet MS", sans-serif;"> or Fermented <a href="https://pancuisine.blogspot.in/2015/01/mustard-greens-curry-ganang-gan.html" target="_blank">Mustard greens</a> paste. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuM3pHw_kZwcrpO6Kstyqwa-vt6co1xA8yuCDpoKSKNqi8XhsAv0qCMW0VUSpdy-c8J9rNlJ5gRIeO8wU5gwljd_kDThLnBiBVu2BDMtfSScgb938MHQg0RAL2SClV55mO1pNl8E5Rxlb7/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuM3pHw_kZwcrpO6Kstyqwa-vt6co1xA8yuCDpoKSKNqi8XhsAv0qCMW0VUSpdy-c8J9rNlJ5gRIeO8wU5gwljd_kDThLnBiBVu2BDMtfSScgb938MHQg0RAL2SClV55mO1pNl8E5Rxlb7/s640/DSC_0039.JPG" title="Kuaklei & Ganengdui Tam Chutney@PanCusisine 2017" width="640" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Kuaklei is a herb with many medicinal properties, and it is largely consumed by many in the northeast region, and even in the other parts of mainland India. However, Ganengdui is very much a special and expensive produce enjoyed by the hardworking folks of <a href="https://en.wikipedia.org/wiki/Tamenglong" target="_blank">Tamenglong</a>, my home town. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPjEKRJmN5nUcinOxvXy7d9OKRQ-DCDqSRhA0y1Zuy8LkY9N58c5LCnPpOJSaLwaC9uGaXHXyb6jwiasA0UqiSs8rgtBhMweWKPsCBRtvyhg-EBBZ7imrNBUS8CxyoL6Gh1UgJ0n6xLOe/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPjEKRJmN5nUcinOxvXy7d9OKRQ-DCDqSRhA0y1Zuy8LkY9N58c5LCnPpOJSaLwaC9uGaXHXyb6jwiasA0UqiSs8rgtBhMweWKPsCBRtvyhg-EBBZ7imrNBUS8CxyoL6Gh1UgJ0n6xLOe/s640/DSC_0017.JPG" title="Ganenegdui paste@PanCuisine 2017" width="640" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">It is a thick paste made from the reduction of the juice of fermented <a href="https://pancuisine.blogspot.in/2015/01/mustard-greens-curry-ganang-gan.html" target="_blank">mustard greens</a>, a long and tedious process. This thick black lava is then stored in a bamboo container and placed near the fireplace to develop layers and layers of it's awesome taste and flavor.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FsDLuPRmJJgOkJ3Ey0IARizimwqXkq0XcpiVT5hErcW3EeZRnIrN3NreMCEl-UnqJSiBOf9gkKDyZ3Nt_8btB0kkhu4iCsh5AdHge4yAQGbWEnhDMayfTI8HgYnybLAlyt2eMJ7_-vNe/s1600/DSC_0053.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FsDLuPRmJJgOkJ3Ey0IARizimwqXkq0XcpiVT5hErcW3EeZRnIrN3NreMCEl-UnqJSiBOf9gkKDyZ3Nt_8btB0kkhu4iCsh5AdHge4yAQGbWEnhDMayfTI8HgYnybLAlyt2eMJ7_-vNe/s400/DSC_0053.JPG" title="Ganengdui@PanCuisine 2017" width="263" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Please find the simple recipe of this authentic and healthy chutney recipe below:</span></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span></b></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 Tsp - Ganengdui Paste</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I Tbsp - Drinking water, room temperature</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">4-5 - Fresh and crisp green chilies ( you can use any chilies of your choice, dried or fresh) </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">4-5 - Garlic Pods</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Handful of Kuaklei or a whole bunch of it, if you have</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Salt as per taste</span></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">Method:</span></b></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Clean the Kuaklei, soak it in saline water for a minute or two, rise it with cold water, and keep it aside.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Put the garlic and chilies in a bowl, add salt, and then crush it together roughly. Keep aside.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Dilute the thick Ganengdui paste with 1 Tbsp water, and then pour this into the chili-garlic mixture. Give this a good mixing.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Finally, add the fresh Kuaklei into the spicy Ganengdui<i> </i>chutney base, mix it up thoroughly, and chutney is ready!</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Note: If <i>Kuaklei </i>is unavailable, you can substitute it with fresh <b>Chives</b>. It taste equally splendid!</span></div>
Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com2tag:blogger.com,1999:blog-8289738510315288526.post-91903236683109485292017-02-16T19:22:00.002+05:302017-02-16T19:22:54.591+05:30Spicy-Crispy Meat Pickle<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Meat pickle in an old horlicks bottle is a parcel, i'm sure, most school or college students from the north-east staying in a hostel are familiar with. What a moment of ecstatic happiness it use to be to receive parcels from home when you're "rotting away" eating hostel food. Meat pickles made in the taste and flavors of home -- yum!! We would have this spicy treat with tea straight off the bottle, as a side with dal&rice, and even with waiwai ( if you don't know what this is -- i'm sorry, you haven't been living well 😄) adding more pickled raja mircha -- wonderful food memories! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJS90iQJXLjcxeo8xOb232tu2cgbkviyiu9nlTmrka8zdaDmZKf0K7bRmhAveOyybsOXUq061921UeSL-HYXvowj_KSC_5Wx7qFtRoXpvnalL8M15tqCnvUms6SjrslAzU-BTy4eS5-pjh/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJS90iQJXLjcxeo8xOb232tu2cgbkviyiu9nlTmrka8zdaDmZKf0K7bRmhAveOyybsOXUq061921UeSL-HYXvowj_KSC_5Wx7qFtRoXpvnalL8M15tqCnvUms6SjrslAzU-BTy4eS5-pjh/s640/DSC_0019.JPG" title="Spicy Meat Pickle @PanCuisine2017" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">For this post, i tweaked the recipe </span><span style="font-family: georgia, "times new roman", serif;">slightly. </span><span style="font-family: georgia, "times new roman", serif;">I must warn you right now that this is a time consuming recipe. It takes a good two to three hours to get this done. The pain is not so much in prepping the ingredients, but it's more about the waiting and mixing for the meat to crisp up. Also, i would suggest that you make this in a big batch, that way you get to enjoy the produce of your labor a little longer😉.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOz7J2XrU-8N6rteVouAcF_b2G-PzvParthGbIxgQHeqxRcBxyNO7EgMvE_nab7vlz71paoBK5yy4ZCdGCIzbo8asflxPK9goqW8itHPu1Y1H4W0BkXdkyAVkCYMt5sL6hE74Jg-VbYHB/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOz7J2XrU-8N6rteVouAcF_b2G-PzvParthGbIxgQHeqxRcBxyNO7EgMvE_nab7vlz71paoBK5yy4ZCdGCIzbo8asflxPK9goqW8itHPu1Y1H4W0BkXdkyAVkCYMt5sL6hE74Jg-VbYHB/s640/DSC_0011.JPG" title="Spicy Meat Pickle in a Jar@Pancuisine2017" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">For this recipe, i've used wild boar meat, but you can substitute using regular pork meat. The magic ingredient that makes this unique is the use of dried <i>Machiang</i> or <i>Winged Prickly Ash</i> </span><span style="font-family: "georgia" , "times new roman" , serif;">seeds. And you absolutely must use Mustard Oil, as well. Please find the detailed recipe below: </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Kilo - Meat</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3/4 Cup - Mustard Oil</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 Cup - Onion, Sliced thin</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 Cup - Ginger, diced, bite pieces</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 Cup - Garlic, Sliced thin</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 Cup - Dried, Machiang seeds/ WingedPrickly Ash.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 - Dried, Raja/King Chilies</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6 - Dried, Red Chilies</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp - Soy Sauce</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 Tbsp - White vinegar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 Tsp - Sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Salt - Per taste</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pressure cook the meat till tender, about 3 -4 whistle, cool it and then chop it up to small pieces. Keep aside</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dry roast the machiang seeds, crush it to rough powder and keep aside.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Take a deep bottomed pan and bring the oil to boil. First, chuck in the onion slices and fry till slightly brown. Add ginger and garlic one after the other and fry till aromatic. Then, add half of the powdered Machiang seeds and give it a good mixing.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Now, add the diced precooked meat, salt, and stir the meat ensuring that everything is well mixed. Reduce the flame to medium and keep cooking for a while. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Add the vinegar, give it a good stirring, cook for a couple more minutes; then, add the soy sauce. Again, give it a good mixing and keep cooking, open. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Halfway through the cooking, once the meat is slowly coming together, add the remainder of the powdered Machaing seeds, give it a good stirring, reduce flame to simmer, and cook till the meat gets crispy to your liking.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Once done, let it cool complete and then transfer it to a jar; or, have at it straight away!</span></div>
Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com2tag:blogger.com,1999:blog-8289738510315288526.post-18018094245154143162017-02-03T17:24:00.002+05:302017-02-05T09:49:53.232+05:30Ganpaluh Chutney<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Today, i'm sharing another favorite chutney recipe of mine. The hero of this recipe is <i>Ganpaluh</i> in Rongmei or <a href="https://en.wikipedia.org/wiki/Houttuynia_cordata" target="_blank"><i>Fish Mint Root</i></a> in English. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zqLUFLjMwwENM9ydX3MRONvi0wdrlqqh8OVWSXaArXeEtrDz07hj5wumvoKHYBjFbU2Li3hyphenhyphenhmtqAYzrFw8fohufrQkP2vs0xOFQwM2hEgp6rRodz7pf1OlSuMvtbT8_9Ijf9vQ6uIJ_/s1600/DSC_0094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="" border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zqLUFLjMwwENM9ydX3MRONvi0wdrlqqh8OVWSXaArXeEtrDz07hj5wumvoKHYBjFbU2Li3hyphenhyphenhmtqAYzrFw8fohufrQkP2vs0xOFQwM2hEgp6rRodz7pf1OlSuMvtbT8_9Ijf9vQ6uIJ_/s640/DSC_0094.JPG" title="Ganpaluh/Fish Mint Root Chutney@PanCuisine2017" width="640" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Back at home in the north-east, we use both the heart shaped leaf and the roots for this herb for chutney. But, i'll be using just the roots for today's chutney. Surprisingly, not everyone in the north-east enjoys this root chutney, preferring the leafy bit only. As for me, i love, love this herb just as much as <a href="https://pancuisine.blogspot.in/2017/01/nkampoistink-beans-chutney.html" target="_blank"><i>Nkampoi</i></a>. The chutney base is the same as all preparation using <a href="https://pancuisine.blogspot.in/2012/08/dried-fish-chutney-green-dried-red.html" target="_blank">ngari</a>; however, just a little addition of extra ingredients can turn a simple chutney into a totally unique and special dish. </span><span style="font-family: "georgia" , "times new roman" , serif;">Please find the detailed recipe below:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<i style="background-color: white; color: #222222; font-family: "Crimson Text"; font-size: 17.6px;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><b>Preparing the Ganpaluh</b>:</span></i></i></div>
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<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif; font-size: 17.6px;"><br /></span></div>
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<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif; font-size: 17.6px;">Since Ganpaluh is a fibrous root it needs thorough cleaning with several changes of water. After the final rinse, I would suggest that you soak the Ganpaluh in salt water for some time. Then, drain the water, chop it up to bite size, and keep it aside.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<div style="background-color: white; color: #222222; font-family: "Crimson Text"; font-size: 17.6px;">
<i><i><b><span style="font-family: "georgia" , "times new roman" , serif;">Chutney base:</span></b></i></i></div>
<div style="background-color: white; color: #222222; font-family: "Crimson Text"; font-size: 17.6px;">
<i><i><b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b></i></i></div>
<i style="background-color: white; color: #222222; font-family: "Crimson Text"; font-size: 17.6px; text-align: start;"></i><i style="background-color: white; color: #222222; font-family: "Crimson Text"; font-size: 17.6px; text-align: start;"><span style="font-family: "georgia" , "times new roman" , serif;"><u>Ingredients:</u></span></i><br />
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif; font-size: 17.6px;"><span style="text-align: justify;"><i>Ngari</i> (Fermented fish) - 4-5</span><br /><span style="text-align: justify;">Garlic - 6-5 Pods</span><br /><span style="text-align: justify;">Fresh Green Chillies - 10</span></span><br />
<div style="background-color: white; color: #222222; font-family: "Crimson Text"; font-size: 17.6px;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: 17.6px;">Fresh Local Tomato, small - 1 (optional)</span></div>
<div style="background-color: white; color: #222222; font-family: "Crimson Text"; font-size: 17.6px;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: 17.6px;">Onion, small - 1</span></div>
<span style="background-color: white; color: #222222; font-family: "crimson text"; font-size: 17.6px;"><span style="font-family: "georgia" , "times new roman" , serif;">Salt - as per taste</span></span><br />
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<span style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="text-align: justify;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><u>Method:</u></span></i></span></div>
<div style="background-color: white; color: #222222; font-family: "Crimson Text"; font-size: 17.6px; text-align: start;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="text-align: justify;">Wrap the Ngari in an aluminium foil and roast it over the flame of a stove </span><span style="text-align: justify;">for 2-3 minutes on both sides, using an old aluminium slotted spoon or any old plate or lid with a perforated surface, keep aside.</span></span></div>
<div style="background-color: white; color: #222222; font-family: "Crimson Text"; font-size: 17.6px; text-align: start;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="text-align: justify;"><br /></span><span style="text-align: justify;">Now, roast the green chilies and the tomato (if using) </span><span style="text-align: justify;">over the flame of a stove a</span><span style="text-align: justify;">nd keep aside.</span></span></div>
<div style="background-color: white; color: #222222; font-family: "Crimson Text"; font-size: 17.6px; text-align: start;">
</div>
<div style="background-color: white; color: #222222; font-family: "Crimson Text"; font-size: 17.6px;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="background-color: white; color: #222222; font-family: "georgia" , "times new roman" , serif; font-size: 17.6px;"><span style="text-align: justify;">Once all the ingredients are prepped, first put the Ngari, garlic, a little salt and pound it up till well mashed using a mortar&pestle. Then, add the green chillies and continue pounding or mashing till it becomes a paste. Now, add the roasted tomato (if using) ensuring it is well mixed into the chutney. </span></span><br />
<div style="background-color: white; color: #222222; font-family: "Crimson Text"; font-size: 17.6px; text-align: start;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="text-align: justify;"><br /></span><span style="text-align: justify;">Finally, add the chopped Ganpaluh, give it a really good mixing, check for salt, throw in the sliced onions, mix and serve. Ganpaluh chutney is ready!</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="text-align: justify;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXpRcz4hU6Q8gYPr4ClPcjpkgNbpsJ4LFvYJ5PMGmcNeCVKjZ_RQDDaZZYExJCGSxb0oi8kjxTuOJeATPABBQba0-RhtiAmyNaiCFNIsJBYftr42c7WY6SSs9e5pL6epbpBz9YOxBs8T9/s1600/DSC_000101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXpRcz4hU6Q8gYPr4ClPcjpkgNbpsJ4LFvYJ5PMGmcNeCVKjZ_RQDDaZZYExJCGSxb0oi8kjxTuOJeATPABBQba0-RhtiAmyNaiCFNIsJBYftr42c7WY6SSs9e5pL6epbpBz9YOxBs8T9/s640/DSC_000101.jpg" title="Ganpaluh/Fish Mint Root Chutney@PanCuisine" width="640" /></a></div>
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Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0tag:blogger.com,1999:blog-8289738510315288526.post-50446232053215293262017-01-30T23:44:00.000+05:302017-02-03T17:27:44.934+05:30Nkampoi/Stink Beans Chutney<div style="text-align: start;">
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<span style="font-family: "georgia" , "times new roman" , serif;">It's was quite disappointing to realize that i made just one post in 2016. Life's ups and downs did come in the way....yes, but i have to admit it was purely lack of motivation to cook, click, and then put up a post. I appreciate fellow bloggers who churn out 5 to 6 posts every month, some even every week. It does take a lot of effort at the background to put up a blog post, and i succumbed to my laziness. Anyway, i'm more determined this year to put up at least one or two posts a month. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">So, starting off, today i'm sharing with you my all time favorite chutney, a winter season delight, the very unique <i>Nkampoi</i> (in Rongmei) <i>Chutney. Nkampoi </i>is commonly known as <a href="https://en.wikipedia.org/wiki/Parkia_speciosa" target="_blank">Parkia or Stink Bean</a>, and it's very interesting to note how this delicious beans is being consumed in the other parts of Asia. In the North East of India, especially in Manipur, this beans is in high demand -- the people from this region are crazily in love with this chutney. This is the reason why it was such an exhilarating delight for me to make this dish in my kitchen, here in Hyderabad. I made this chutney using two whole Nkampoi beans. Here's the recipe:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<i></i><br />
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<i><i><span style="font-family: "georgia" , "times new roman" , serif;"><b>Preparing the Beans</b>:</span></i></i></div>
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</i>
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<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">First clean the beans by scrapping off the green peel gently with a new and clean steel tongue cleaner, wash, and keep aside.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">If the Nkampoi is tender, just soak it in boiling water for about a minutes or two and slice it up. However, if it's tough, you might want to boil it for a minute or two, this will remove the bitter taste from the beans.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<i></i><br />
<div style="text-align: justify;">
<i><i><b><span style="font-family: "georgia" , "times new roman" , serif;">Chutney base:</span></b></i></i></div>
<i>
</i><i><span style="font-family: "georgia" , "times new roman" , serif;"><u>Ingredients:</u></span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222; text-align: justify;"><i>Ngari</i> (Fermented fish) - 4-5</span><br /><span style="background-color: white; color: #222222; text-align: justify;">Garlic - 6-5 Pods</span><br /><span style="background-color: white; text-align: justify;"><span style="color: #222222;">Fresh Green Chillies - 10</span></span></span><br />
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Tender Raja Mircha - 2</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Fresh Local Tomato, small - 1</span></div>
<span style="background-color: white; color: #222222; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Salt - as per taste</span></span><br />
<div style="text-align: start;">
<span style="background-color: white; color: #222222; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div style="text-align: start;">
<span style="background-color: white; color: #222222; text-align: justify;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><u>Method:</u></span></i></span></div>
<div style="text-align: start;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222; text-align: justify;">Wrap the Ngari in an aluminium foil and roast it over the flame of a stove </span><span style="background-color: white; color: #222222; text-align: justify;">for 2-3 minutes on both sides, using an old aluminium slotted spoon or any old plate or lid with a perforated surface, keep aside.</span></span></div>
<div style="text-align: start;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #222222; text-align: justify;"><br /></span><span style="background-color: white; text-align: justify;"><span style="color: #222222;">Now, roast the green chilies and the tomato </span></span><span style="background-color: white; color: #222222; text-align: justify;">over the flame of a stove</span><span style="background-color: white; text-align: justify;"><span style="color: #222222;">, peel off the skin (if you have the patience), and keep aside. Then, since we're using Raja Mircha, if it is fresh, roast this up real quick(be prepared for a fit of coughing hazard). However, if you're using frozen ones like i did over here, just soak it in warm water till it defreeze, and keep aside.</span></span></span></div>
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<div style="text-align: justify;">
<span style="color: #222222; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; text-align: justify;"><span style="color: #222222;">Once all the ingredients are prepped, first put the ngari, garlic, a little salt and pound it up till well mashed using a mortar&pestle. Then, add the green chillies and raja mircha and mash it up till it becomes a paste. Now, add the roasted tomato ensuring it is well mixed into the chutney. </span></span></span><br />
<div style="text-align: start;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; text-align: justify;"><span style="color: #222222;"><br /></span></span><span style="background-color: white; text-align: justify;"><span style="color: #222222;">Finally, add the prepared Nkampoi slices, give it a really good mixing, check for salt, add some sliced onions (optional), and chutney is ready!</span></span></span></div>
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<span style="background-color: white; text-align: justify;"><span style="color: #222222; font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16QxUZW0X6YLU_EY9xVPOe8a1hJ3iDvNP9Cqvbc6SYFH6PUdgeLSCmWkWrorFT0_UY4afMMqT7KHZf_hTaQDGcnUduH77AlM3DT4-3xu8JSqqtknT_9IeaGeaLu8ebnoTFuCY9tp5AwTy/s1600/DSC_0620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16QxUZW0X6YLU_EY9xVPOe8a1hJ3iDvNP9Cqvbc6SYFH6PUdgeLSCmWkWrorFT0_UY4afMMqT7KHZf_hTaQDGcnUduH77AlM3DT4-3xu8JSqqtknT_9IeaGeaLu8ebnoTFuCY9tp5AwTy/s640/DSC_0620.JPG" title="Nkampoi Chutney @PanCuisine2017" width="640" /></span></a></div>
Pan Cuisinehttp://www.blogger.com/profile/04186937069479991860noreply@blogger.com0