tag:blogger.com,1999:blog-29167578544645284892024-03-05T04:06:12.617-08:00Parul MehraFearless Indian Cooking.Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-2916757854464528489.post-13393720874468063602013-05-08T10:26:00.000-07:002013-05-08T19:01:35.555-07:00Blue Marble Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;"><em><span style="color: #bf9000;"><span class="pp-headline-item pp-headline-address" dir="ltr"><strong>102 Franklin St, New York, NY 10013</strong></span></span></em></span><br />
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<span class="pp-headline-item pp-headline-phone"><span class="telephone" dir="ltr"><nobr><span style="color: #bf9000; font-family: Verdana, sans-serif;"><em><strong>(212) 775-1117</strong></em></span></nobr></span></span></div>
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<span style="font-family: Verdana, sans-serif;">Organic ice cream is a phrase used a bit too often nowadays. Not all ice cream makers can really claim this. In this over crowded market place Blue Marble is an ice cream company that is standing up from all the competition out there. We found Blue Marble as a small oasis just outside of New York City's China Town in a coffee shop on the corner of Franklin Street.</span><br />
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<span style="font-family: Verdana, sans-serif;">For a start we ordered the base flavors of Vanilla, Strawberry and Chocolate which were simply genuine. The purity of all three flavors came straight through in the first spoonful. There was no doubt that this was a perfect combination of organic ingredients that gave these and all the other flavors we tried a beautiful texture and taste.</span><br />
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<span style="font-family: Verdana, sans-serif;">A single marble scoop is generous and put in a cup as the norm is, makes a nice complete treat. Featuring wooden spoons and environmentally friendly cups, Blue Marble has placed importance on being natural. The ice cream is also without the artificial growth hormones and flavor enhancers found in supermarket shelf products. The result is there to taste and enjoy. You really cannot make out that this ice cream has no eggs and no corn syrup.</span><br />
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<span style="font-family: Verdana, sans-serif;">We tried the single marble scoops just make sure we could taste more flavors and not get sweetened out. On the menu they do have milkshakes and sundaes also. The ice cream cakes and ice cream cup cakes are also on their list. Yet to try them out on hot sunny days. I am sure they will be great. </span><span style="font-family: Verdana, sans-serif;">Founded in Brooklyn, their products are also available via grocery stores and retailers all over the tristate area.</span><span style="font-family: Verdana, sans-serif;"> </span><br />
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<span style="font-family: Verdana, sans-serif;">The logo is simple design which I likened to bursts of blue color and flavor from a brown sugar ice cream cone. It is completely in sync with the products and pleasing to look at and as their website informs is inspired from an astronaut's comment about the earth looking like a 'blue marble' when seen from outer space.</span></div>
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<span style="font-family: Verdana, sans-serif;">And yes, they do source from small farms, grass fed cows from upstate New York and have strong focus on sustainability which are the current best practices in the food business.</span></div>
Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-92074490198343542782013-03-31T19:07:00.004-07:002013-05-08T10:02:03.775-07:00Hummus Place<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #bf9000; font-family: Verdana, sans-serif;"><em><strong>109 Saint Mark's Place, (Between 1st Ave. and Ave. A), New York, NY 10009<br />(212) 529-9198</strong></em></span><br />
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<span style="color: #bf9000;"><span style="color: black; font-family: Verdana, sans-serif;">Mediterranean cuisine spans several countries and we have always found it very soothing and welcoming especially with its focus on vegetables, fruits, grains and beans. Of course in New York City you can not miss the falafel sandwiches and the couscous. Taking time to find a good place to sit down and enjoy the flavors of this cuisine, I narrowed onto 'Hummus Place' for a Sunday afternoon lunch.</span></span><br />
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<span style="color: black; font-family: Verdana;">This place was authentic from the start and is also known for making their food fresh daily. The eggplant sandwich with a boiled egg was one combination that was something that I had not seen at other places. One bite into it and I was hooked. The hard boiled egg with the tahini made a very nice taste and different from the regular eggplant sandwiches. Also, the mango chutney added the correct balance in flavor.</span><br />
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<span style="font-family: Verdana, sans-serif;">The falafel came served on Tahini and green sauce. One of the best Tahini that I have tasted. Perfectly made and fried to perfection, they were quickly gobbled up.</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana;"></span><br /><span style="font-family: Verdana;">Strained yogurt with za'atar and olive oil called 'Labane' was served as a dip. The touch of olive oil made the taste of za'atar come through. I have not tried <span style="background-color: yellow;">it </span>before but this was a good start. Will have to see how I can incorporate it into my own recipes.</span></span><br />
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<span style="font-family: Verdana, sans-serif;">As a side order, we had baked cauliflower with parsley tahini sauce which literally melted in the mouth. A full head of cauliflower made with the mildest of seasoning was quite soothing. A good healthy choice and something that I had not expected to be so tasty. Will surely remember to order this again.</span></div>
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<span style="font-family: Verdana;">The veggie couscous made of whole wheat grain and topped with vegetables came decorated with chick peas, raisins, caramelized onions and roasted almonds. A very nice combination and delicately made. This dish was served with a small bowl of clear soup, which I poured on top of my dish and it made it soft and slightly moist and hence perfect to eat.</span></div>
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<span style="font-family: Verdana, sans-serif;">There are three locations of this restaurant in the city, and the one in East Village was the one we tried. I am definitely keeping this one on my list for the next visit to the city.</span></div>
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-38495136418909568822013-03-26T14:37:00.001-07:002013-03-26T14:48:27.808-07:00Sesame Truffle (Til Ladoo)<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><em><span style="color: #bf9000; font-family: Verdana;"><span style="color: orange;">Happy Holi everyone! </span>The festival of colors welcomes the beginning of the new season. Holi also signifies the victory of good over evil. Hindus all over the world celebrate it with colored powder, water, music, dance and lots of tasty treats to eat. So, here I am sharing recipe of a dessert that we used to eat during this time.</span></em></strong><br />
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<strong><em><span style="color: #bf9000; font-family: Verdana;">This tasty truffle look alike sweet is one of my favorites , which I learnt to make from my Aunt. Sesame seeds give warmth and energy to the body. They are rich in </span></em></strong><strong><em><span style="color: #bf9000; font-family: Verdana;">anti- oxidants and are used in most of the cuisines of the world. Store the seeds in the freezer for a longer shelf life.</span></em></strong><br />
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<em><span style="font-family: Verdana, sans-serif;"><strong>Ingredients</strong></span></em><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cups White Sesame Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup Reduced Ricotta Cheese</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Melted Butter/ Ghee</span><br />
<span style="font-family: Verdana, sans-serif;">4-5 Cardamom Seeds, slightly crushed</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup Sugar</span><br />
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<span style="font-family: Verdana;"><em><span style="font-family: Verdana, sans-serif;"><strong>Method</strong></span></em></span><br />
<span style="font-family: Verdana;">Put the ricotta cheese in a non stick pan and cook it on low to medium heat till it is reduced into half and it looks almost solid. Keep aside to cool.<br />
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Dry roast the sesame seeds till they become fragrant and slightly brown. Let cool. Grind it coarsely in a blender. Put it back in the same pan. Add ricotta cheese, green cardamom and sugar. Stir well for five minutes or till it all comes together. Rub some butter/ ghee in both hands and shape them in balls.</span></div>
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-49402687044355238992013-03-08T09:39:00.001-08:002013-03-08T09:39:19.913-08:00Polpettina Homestyle Pizza Kitchen<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #bf9000; font-family: Verdana, sans-serif;"><em><strong>102 Fisher Avenue, Eastchester, NY 10709</strong></em></span><br />
<span class="font_7"><span style="color: #bf9000; font-family: Verdana, sans-serif;"><em><strong>(914) 961-0061</strong></em></span></span><br />
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<span style="color: black; font-family: Verdana;">Eastchester is quite close to us and we visit the shopping center quite often but have not ventured there for food. Browsing online, I discovered that not far from the main center but close to a largely residential area of Fisher Avenue there is a Pizza place that specializes in 'non-soggy' pizzas made from local ingredients. Intrigued I put it on my list for a try.</span><br />
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<span style="font-family: Verdana, sans-serif;">So, on a Saturday afternoon, done with shopping and feeling ready for a quick bite, we drove there. Polpettina as it turns out means a 'little meat ball' that is their main attraction along with the Neopolitan pizza. On the simply designed menu they have small plates, salads, pastas, pizzas and desserts. All quite enticing. There is also an extensive menu of beer for the beer lovers.</span><br />
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<span style="font-family: Verdana, sans-serif;">To get my kids busy, we try to order something quick and often it is the fries on the menu. Here the sea salt fries we ordered were really very very tasty and I could have polished the full order if it were not for the recurring gym class visions while I was munching on them. They were finely made and served in a tin baking pan giving them a rustic touch. There was another variety of garlic chip and herb, that caught my eye and I made a mental note of it for a future visit.</span><br />
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<span style="font-family: Verdana, sans-serif;">I also ordered something that I usually have not tasted at a restaraunt. It was side plate of roasted Brussel Sprouts. I have made these at home often with a simple recipe that calls for a bit of olive oil, salt and pepper only. Here they came with a breadlike crust and flavors of garlic, salt and other herbs all that lent it a wonderful taste. It was a decent serving size for two people.</span></div>
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<span style="font-family: Verdana, sans-serif;">Since this was out first visit here and we were with kids the pizza we selected was their signature Neopolitan pie. True to the reviews, the chef here has mastered the art of making a pizza without making it soggy from the center. It was well cooked, crisp tasting with a very nice dough base. The tomatoes and cheese was surely locally sourced and sweet tasting. Each slice came out perfectly. On the menu there are other signature pies also - Fig, Marinara that come with different toppings. Perhaps they will be good for another day.</span></div>
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-41515613457757965462013-02-19T19:47:00.000-08:002013-02-24T15:45:27.195-08:00Pumpkin with Onion and Ginger <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #7f6000; font-family: Verdana;"><span style="color: black;">Pumpkins abound during the fall and winter season and during those months all types and varieties of this loveable gourd become available. Once the carving and festivities are over, you can bring to table a simple and delightful dish. This recipe with onions and ginger that you can read on the </span></span><span style="color: #7f6000; font-family: Verdana;"><a href="http://www.foxnews.com/recipe/pumpkin-onion-and-ginger" target="_blank"><span style="color: blue;"><strong>Fox news website</strong></span></a><span style="color: black;">, brings to light the squash's sweet and buttery flavor with a hint of mild spices.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzzShQ1d40tAsg6Q5Vn-OtHewBg3fLNWF-EtbJbl9sPAHHodH1VNaEwjio9QOMUNbDuDTkuyoCRgs4gYY-CfSXDwflWDvtn7jx5wIGuabU-twULJwFgY0gXNVcZuhBiPIsGQ83D1oIe4/s1600/DSC09998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzzShQ1d40tAsg6Q5Vn-OtHewBg3fLNWF-EtbJbl9sPAHHodH1VNaEwjio9QOMUNbDuDTkuyoCRgs4gYY-CfSXDwflWDvtn7jx5wIGuabU-twULJwFgY0gXNVcZuhBiPIsGQ83D1oIe4/s640/DSC09998.JPG" width="640" /></a></div>
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<span style="font-family: "Tahoma", "sans-serif";"><span style="font-family: Verdana, sans-serif;">Garnished with fresh chopped coriander this dish tastes very well with plain rotis and a side of yogurt. This is a traditional recipe that my mother used to make in the winter months.</span></span></div>
Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-58196862145183329912013-02-10T07:32:00.002-08:002013-02-24T15:46:20.744-08:00Spinach Raita with Tadka<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">This time, I have a special recipe on the <a href="http://www.foxnews.com/recipe/spinach-raita-tadka" target="_blank"><strong><span style="color: blue;">Fox news website</span></strong></a>. One that will remind you of the current focus on green drinks but unlike them is not adultrated with color. Unbelievably full of nutrition with Vitamin A, C, E and K, plus Calcium, Folic acid and of course Iron that would make any Popeye fan proud, this raita is a hit with my children. No longer will you have to coax little ones to eat their greens.</span><br />
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<span style="font-family: Verdana, sans-serif;">And it is so quick to make that it even surprises me at times. Another value add is that you do not lose any of the nutrition in the whole process. The garnishing is simple and will give any meal spread the </span><span style="font-family: Verdana, sans-serif;">appreciative highlight. </span><span style="font-family: Verdana;">I make it with samosas, pakoras and even as a chip dip.</span><br />
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<span style="font-family: Verdana, sans-serif;">While growing up, I remember the different kinds of raita, some with tomatoes, some with onions, and some that were sweet with fruits. This one tastes so good with plain rotis, naan or with white rice that it just might become a staple on your list. Enjoy!</span></div>
Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-86021015944953626402013-01-26T06:18:00.000-08:002013-02-24T15:47:05.875-08:00Cheesecake Factory Brunch<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><em><strong><span style="color: #bf9000;">1 Maple Avenue White Plains, NY 10601<br /><nobr>(914) 683-5253</nobr></span></strong></em></span></div>
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<span style="font-family: Verdana, sans-serif;">Some years back when we were in Honolulu, we had been a bit pressed for finding vegetarian food. Not knowing the local area that much and also since we were exploring the natural surroundings more and returning to our hotel always late at night, we only wanted to walk a few blocks to find a good meal. It was then that Cheesecake Factory had come to our rescue.</span></div>
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<span style="font-family: Verdana, sans-serif;">And this past weekend we decided to re-live those moments but at the nearby location in White Plains right next to the Westchester Mall. On Sunday morning, there was not much of a crowd for the brunch time and we were promptly at our table looking at the full menu.</span><br />
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<span style="font-family: Verdana, sans-serif;">The Sunday brunch menu options are not available on their website, but were with a lot of selections. We had in mind to try some of the 'diner' kind of preparations and not the cheesecakes however tempting they looked in displays. The French toast with strawberries arrived dusted with sugar and fresh cut fruit on top. It tasted nice and I would say a bit like an upscale diner fare.</span><br />
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<span style="font-family: Verdana, sans-serif;">The blueberry pancakes came three to a plate. With the maple syrup and blueberries, these were well tackled quickly by the kids. Given the restaraunt chain type of feel that Cheesecake Factory has, the pancakes tasted quite fresh. The serving sizes here are on the larger side. The portions are good enough for two people and for a couple out for lunch, it would be convenient to order two dishes and share.</span><br />
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<span style="font-family: Verdana, sans-serif;">The omlette stuffed with bell pepers, onions and mushrooms came with a side of toast and potatoes. The potatoes were partially crisp but without much seasoning except salt and pepper. I have had better at other places.</span></div>
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<span style="font-family: Verdana, sans-serif;">To see a latte being served in a glass mug was a bit different feeling, but it was ok enough to close out the meal. The double esspresso could have been a bit stronger to my taste. In all, for a brunch menu at this place, there are several other options that will beat any higway diner fare in quality, taste and presentation. I also think that given the streamlined business they run you would find the same brunch menu at all locations.</span><br />
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-79210687623041849482012-12-24T19:33:00.000-08:002013-02-24T15:47:28.720-08:00Kadai Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana;">Whenever, I go out to eat Indian food, Kadai Paneer is one dish, which I always order. <span style="font-family: Verdana, sans-serif;">It is paneer cooked with tomatoes and bell peppers and flavored with coriander and red chilli. </span></span><span style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana;"><span style="font-family: Verdana;">And for cooking at home, I have a recipe that is my preferred homemade </span></span><span style="font-family: Verdana;"><span style="font-family: Verdana;">version with flavors of freshly pounded coriander seeds and red chillies. You can read the recipe on the <a href="http://www.foxnews.com/recipe/kadai-paneer" target="_blank"><strong><span style="color: blue;">Fox news website</span></strong></a>.</span></span></span></span></span><br />
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<span style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;">Kadai is a curved deep cooking potlike pan which is used to simmer curries and stews. Kadais are available in almost all Indian kitchens and are used for a variety of tasks like deep frying, sauteing or even roasting dry ingredients. </span><span style="font-family: Verdana, sans-serif;">You could almost think of them as being the Indian version of the omnipresent stockpot. </span><br />
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<span style="font-family: Verdana, sans-serif;">The ones that are made of iron give a dish cooked in it a distinct flavor and is also one reason that the word Kadai is pre-fixed to the dish's name.</span><br />
<br /><span style="font-family: Verdana, sans-serif;">The recipe is easy and simple to make and goes well with lentil and rice. You can also have it with paranthas or naan. And if you prefer or if you are unable to find Paneer, you can use extra firm tofu instead.</span></span></div>
Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-25504547413846416632012-11-20T18:42:00.003-08:002013-02-25T16:06:57.273-08:00Water Moon<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #bf9000; font-family: Verdana, sans-serif;"><strong><em>66 Purchase St, Rye, NY 10580<br />(914) 921-8880</em></strong></span><br />
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<span style="font-family: Verdana, sans-serif;">The Water Moon Asian bistro in downtown Rye is an inviting option that serves both in-house and take out dining. It is open for lunch hours and is nicely situated in the middle of the busy Purchase Street. One weekday afternoon, I had cravings for Asian stir fry and thought of driving there for a lunch.</span><br />
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<span style="font-family: Verdana, sans-serif;">They have a full menu and I took my time to decide. One of the dishes I opted for was the vegetable fried rice that came nicely steaming in a mini steel serving wok. Carrots, broccoli and green beans make for a nice combination. It had a well rounded taste.</span><br />
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<span style="font-family: Verdana;">It reminded me of the Indian rice pulao that I make with peas and carrots. Indian chinese cuisine has a similar tasting dish that is made with Indian Basmati rice. </span><br />
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<span style="font-family: Verdana, sans-serif;">The next dish on my selection was the szechuan pepper corn tofu that came tossed and stir fried in a similar serving wok. I like the tofu to be well marinated and firm in texture. The mixture in this dish was with fresh vegetables and red chillies. It was as flavorful in taste as it looked. Crisp bamboo shoots with mushrooms and green beans. This is one dish that can either be overcooked and can get all mushy or it can be just right with the vegetable crispness maintained and the flavor balanced. I was glad that it turned out to be the latter.</span></div>
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<span style="font-family: Verdana, sans-serif;">The Lo mein was made with egg noodles and served mixed with fresh vegetables also. Sometimes I like to add more soy sauce to such servings but for this one the balance was correct. A bit of less salt is always nice to have in a dish since when eaten with other dishes on the table, the final taste comes out sharper. Altogether it was a good lunch outing. In case you happen to pass by for a weekday lunch you can surely find good value in the Lunch Special Bento Box options.</span><br />
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-1211797655304218912012-10-31T08:55:00.001-07:002013-02-24T15:48:53.520-08:00Upma (Namkeen Sooji)<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><em><span style="color: #bf9000; font-family: Verdana;">Upma is a very popular and simple breakfast dish which is made of semolina. You can add a variety of vegetables to it like carrots, peas, french beans, bell pepper or just onions. Here, I have made this dish with onions and peanuts.</span></em></strong><br />
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<em><span style="font-family: Verdana, sans-serif;"><strong>Ingredients</strong></span></em><br />
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<span style="font-family: Verdana, sans-serif;">2 tbsp Ghee</span><br />
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<span style="font-family: Verdana;">1/2 tsp Mustard Seeds</span><br />
<span style="font-family: Verdana;">7-8 Curry Leaves, roughly chopped</span><br />
<span style="font-family: Verdana;">1-2 Red Chillies</span><br />
<span style="font-family: Verdana;">1 tbsp Urad dal</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup Sooji (Samolina)</span><br />
<span style="font-family: Verdana;">1 tbsp Vegetable oil</span><br />
<span style="font-family: Verdana;">1/4 cup Peanuts/ Cashews</span><br />
<span style="font-family: Verdana;">1/4 cup Raisins</span><br />
<span style="font-family: Verdana;">1 tsp Sugar</span><br />
<span style="font-family: Verdana;">1 tsp Salt</span><br />
<span style="font-family: Verdana;">1 1/2 cups Water</span><br />
<span style="font-family: Verdana;">1 Banana, Sliced (optional)</span><br />
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<span style="font-family: Verdana;"><em><span style="font-family: Verdana, sans-serif;"><strong>Method</strong></span></em></span><br />
<span style="font-family: Verdana;"><br />Heat the ghee in a large pan. When it is very hot then add the mustard seeds and let it crackle. You can cover the pan with a lid as the mustard seeds will spread everywhere. Now add chilies, curry leaves, urad dal and saute them till they are slightly brown. Mix the sooji to this mixture and roast it till it gets a nice light brown color.<br /><br />In a small skillet heat the oil and saute the peanuts/ cashews till they are slightly brown. Then add the raisins and saute for 1 minute.<br /><br />Add the roasted peanuts, raisins, sugar and salt to the sooji. Heat the water in the microwave for 2 minutes and slowly incorporate it into the sooji mixture by stirring it constantly. It will look lumpy and will not stick to the pan. Serve it warm with sliced bananas.</span></div>
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-36154635782303044322012-10-22T15:20:00.001-07:002013-02-24T15:49:24.121-08:00Forcella Eatery<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #bf9000; font-family: Verdana, sans-serif;"><em><strong>334 Bowery New York, </strong></em></span><span style="color: #bf9000; font-family: Verdana, sans-serif;"><em><strong>New York 10012 </strong></em></span><br />
<span style="color: #bf9000; font-family: Verdana, sans-serif;"><em><strong>(212).466.3300</strong></em></span><br />
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<span style="font-family: Verdana, sans-serif;">NoHo is almost as chic as SoHo and especially the Bowery area which is now truly easing itself into the modern upscale versions of luxury lofts and a quaint restaurant scene. Gentrification brings its rewards and this time it is in the form of an Italian Pizzeria that is staking its claim to the traditional Neapolitan style. On a Sunday afternoon I found myself there observing the giant black and white tiled oven that was bringing out fresh pizzas.</span><br />
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<span style="font-family: Verdana, sans-serif;">Just to make sure that I did not gorge myself on the pizzas straight away, I decided to start with a nice 'Amalfi' salad, that had honey balsamic vinaigrette, Radicchio, Arugula, Gorgonzola cheese and decorated with sliced pear and walnuts. Lovely combination that freshened the palate very nicely and prompted me to dig into the next dish.</span><br />
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<span style="font-family: Verdana, sans-serif;">Sometimes I feel that the eggplant is a very unique vegetable that can take any flavor you give it to and the eggplant parmigiana di melanzane that was my next dish was rich in its layered presentation along with Mozzarella and Parmesan cheese. There was a bit of crispness in the top layers and a full texture taste in the tomato soaked bottom layers.</span><br />
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<span style="font-family: Verdana;">Smoked mozzarella has a nice smell that when matched with mushrooms creates a very non-tomato tasting pizza. Made with Tarfuto mushrooms and truffle oil this pizza was soft in the center and crisp and risen on the outside. The hot dripping mozzarella tasted salty and smoky giving me a very unlike pizza taste which was I must say was a good change. A few bites later I was ready to try the evergreen tomato version which I had read was not to be missed.</span><span style="font-family: Verdana, sans-serif;"></span><br />
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<span style="font-family: Verdana, sans-serif;">The Margherita version that Forcella serves is made with Buffalo milk mozzarella, Parmesan cheese and extra virgin olive oil that is sourced from a protected designation of origin in Italy. Garnished with fresh Basil leaves, this pizza was pure taste. The cheese melted and mixed with the tomato sauce in a correct consistency making every mouthful fulfilling. </span><span style="font-family: Verdana;">One thing I must say about the pizzas here is that they are individual sizes with four pieces to a pie, so if you do not like to share, you will be ordering two next time like I did.</span></div>
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<span style="font-family: Verdana, sans-serif;">What Italian meal is complete without a cappuchino. The barista at Forcella produced for me a beautiful looking cappuchino which my server had made sure was real hot even with the milk froth. Served in modern white ceramics it was a good ending point for the meal. This place was also with lively music and had families and couples coming in for quick bites with wine or coffee. A good find to add to my list.</span></div>
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-59653434018300073272012-10-12T22:28:00.001-07:002013-02-24T15:50:11.072-08:00On The Way Cafe<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><em><span style="color: #bf9000;"><span style="font-family: Verdana, sans-serif;">34 Ridgeland Terrace, </span><span style="font-family: Verdana, sans-serif;">Rye, New York 10580</span></span></em></strong><br />
<span style="color: #bf9000; font-family: Verdana, sans-serif;"><strong><em>(914) 921-2233</em></strong></span><br />
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<span style="font-family: Verdana, sans-serif;">Rye is one of my favorite towns in Westchester. Nested away from its downtown, there is one breakfast place that is not to be missed. One Friday morning I made my way to this quaintly located cafe which is very close to the popular Rye Playland also. This place specializes in breakfast and lunches only.</span><br />
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<span style="font-family: Verdana;">They serve genuine organic fare. I ordered the blueberry pancakes that came with fresh cream. The blueberries were as fresh as they can be. The pancake batter too is made fresh on the premises and is actually a secret recipe.</span> </div>
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<span style="font-family: Verdana;">This was one pancake stack that tasted as beautiful as it looked. Neither of the sour batter taste nor the uncooked feeling. Unbelievably moist and dense it was bliss in each mouthful with pure maple syrup.</span> </div>
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<span style="font-family: Verdana, sans-serif;">The organic three egg omelet that I found tempting was with a choice of three fillings. I selected mushrooms, spinach and goat cheese. The side of home fries and toast made it a complete breakfast. The eggs are organically sourced, just like the potatoes. I must say they tasted wonderful and reminded me of Aloo Sabji.</span></div>
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<span style="font-family: Verdana, sans-serif;">The Cappuccino was a sheer delight. Made at the correct temperature and with froth that made the mix of coffee and milk taste refined. I assume it was again the organic milk and the specially sourced coffee that made the combination so flavorful.</span><br />
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<span style="font-family: Verdana, sans-serif;">The cafe has a running exhibit of local artist's art work which is for sale too. The elegant setting gives a warm and homey feel. I will be visiting this place soon with my kids too as they will surely love the pancakes and the potatoes.</span><br />
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-77793561866661718672012-10-05T15:05:00.001-07:002013-02-25T16:08:25.472-08:00Lentil Kebabs<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #bf9000;"><span style="color: black;"></span></span><span style="color: black; font-family: Verdana, sans-serif;">Lucknow, the place where I was born is very well known for its kebabs. There are all types of kebabs that go by different names; Kakori, Shami, Seekh and several others. Over the years, I have made a vegetarian version that my kids now love and are ready to eat almost any time.</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: black;">This lentil kebab recipe is now on the </span><span style="background-color: white; color: black;"><a href="http://www.foxnews.com/recipe/lentil-kebabs" target="_blank"><strong><span style="color: #073763;">Fox news website</span></strong></a>. It is relatively simple to make and is genuinely healthy. It is high in fiber content and mixed with potatoes, this version tastes really tangy with the addition of mild chaat masala.</span></span><br />
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<span style="color: black; font-family: Verdana;">Especially on a rainy day, these kebabs are just right. Cardamom tea goes really well with these or if you prefer some fresh brewed coffee. One good thing about these is that you can make them a day ahead by storing them in the fridge and then making them as a fresh hot appetizer for your party.</span><br />
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-428416203350436652012-09-23T11:33:00.000-07:002013-05-08T08:46:59.349-07:00Meli - Melo<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #bf9000; font-family: Verdana, sans-serif;"><em><strong>362 Greenwich Avenue, Greenwich, CT 06830</strong></em></span><br />
<span style="color: #bf9000; font-family: Verdana, sans-serif;"><em><strong>(203) 629-6153</strong></em></span><br />
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<span style="font-family: Verdana, sans-serif;">Looking for breakfast options in downtown greewich I came across Meli-Melo which means hodge-podge in English. The last time I visited this place, it was a smaller shop, but now it has been converted into a wide open spacious location with large picture windows that open out for that al fresco bistro feeling. And on a bright sunny morning it was quite inviting.</span><br />
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<span style="font-family: Verdana, sans-serif;">Inside they were playing French music, which I think was a great idea. It made the atmosphere feel lively and happy. This place is a well known patisserie and creperie. It was quite natural for me to start the breakfast with a nice red fruit and cream crepe, which came with a white cheese sauce and red fruit coulis. Fresh tasting, and with just right sweetness this crepe is to be enjoyed with a nice cup of coffee.</span><br />
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<span style="font-family: Verdana, sans-serif;">And a piping hot cappuchino matched up very well with an almond crossiant on the side. Somehow, I have always had cappuchino that is well prepared but is cold owing to the milk froth. Our server, however delighted me in having it made really hot. It made my day.</span><br />
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<span style="font-family: Verdana, sans-serif;">The almond croissant was very flaky and I was told that these are prepared daily early in the morning. This one was with sweet almond and honey filling. I could taste the freshness in each bite. Crusted with thinly sliced almonds this was served in quaint french motif plates.</span><br />
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<span style="font-family: Verdana, sans-serif;">Feeling a bit more peckish, I opted for the Pesto Omelet with baguette toast and salad on the side. Complimenting the sweetness of the crepe and the almond croissant, the omelet's mild and pleasing preparation added the required completeness to this filling breakfast. There are several other options in the eggs section, that will need another visit.</span><br />
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<span style="font-family: Verdana, sans-serif;">And same goes for the pastry selection. Attractively priced brioches, cheesecakes, chocolate eclairs all seemed to jostle for attention in the display. The pictures I took below are tempting me even right now to just make a stop for the sweet fares or perhaps just savor them one after the other.</span><br />
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<span style="font-family: Verdana, sans-serif;">There are eclairs and tarts enough to give any one's sweet tooth more cravings. Next time surely I will be taking some home, though I doubt they will last the drive back.</span><br />
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-6503693721249810972012-09-06T20:18:00.002-07:002013-02-24T15:51:48.226-08:00V-Note<div dir="ltr" style="text-align: left;" trbidi="on">
<em><span style="color: #bf9000; font-family: Verdana, sans-serif;"><strong>1522 First Avenue, 80th Street, </strong></span></em><em><span style="color: #bf9000; font-family: Verdana, sans-serif;"><strong>New York, NY</strong></span></em><br />
<em><span style="color: #bf9000; font-family: Verdana, sans-serif;"><strong>(212) 249 5009</strong></span></em><br />
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<span class="style18"><span class="style23"><span style="font-family: Verdana, sans-serif;">When I read about V-note, it was described as an 'organic wine bar' serving 'vegan' cuisine. Set on the upper east side. At first glance it looked more like a relaxed lounge setting with modern art on its walls. For early dinner time, it was well occupied and we were soon seated on a curved sofa with a circular low table adorned with comfy cushions.</span></span></span><br />
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<span style="font-family: Verdana, sans-serif;">Looking down the menu options and the descriptions I saw several enticing options. I selected the 'pistachio and pepper dusted tofu' which when came looked like a piece of art. It was served with a roasted root vegetable filled crepe, lemon truffle emulsion and topped with frisee salad in a red beet vinaigrette. Completely delightful in the multiple flavors that came with each mouthful this was one of the tastiest version of tofu I have ever had.</span></div>
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<span style="font-family: Verdana, sans-serif;">The other dish I tried was the eggplant parmigiano, which was good old baked eggplant and cheese topped with parsnip strips in a cashew cream. The delicate flavors presented artistically was a sight for the eyes and for the palate too. This is one parmigiano that I will go back for seconds.</span><br />
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<span style="font-family: Verdana, sans-serif;">A side of fries should also be mentioned. Every restaraunt kitchen can create the omnipresent tuber, but here too the outcome here was well made and seasoned finely. They too were cleaned up fast.</span><br />
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<span style="font-family: Verdana, sans-serif;">This is one vegan restaurant, which I would love to visit soon. </span></div>
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-56778324900810890442012-08-30T18:18:00.002-07:002013-02-24T15:52:03.615-08:00Paneer Makhani<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><strong>Serves 6</strong></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #bf9000;"><em><strong>This is a mild and buttery dish with a hint of spices. The gravy is warm and rich. Surely, one of the most celebrated classic paneer entree. You can also add tofu or chicken to the makhani gravy instead of paneer.</strong></em></span></span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana;">3 cloves Garlic</span><br />
<span style="font-family: Verdana;">2 tbsp Ginger</span></span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Vegetable Oil</span><br />
<span style="font-family: Verdana, sans-serif;">2 small Onions, cut into large chunks</span><br />
<span style="font-family: Verdana, sans-serif;">6 medium Tomatoes, cut into quarters</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp Salt</span><br />
<span style="font-family: Verdana;">3 tbsp Butter</span><br />
<span style="font-family: Verdana;">1 tsp Red Chilli Powder</span><br />
<span style="font-family: Verdana;">3 tbsp Tomato Paste</span><br />
<span style="font-family: Verdana;">450gms Paneer cut into small cubes</span><br />
<span style="font-family: Verdana;">1 tbsp Fenugreek Leaves, Kasuri Methi</span><br />
<span style="font-family: Verdana;">1 tsp Garam Masala</span><br />
<span style="font-family: Verdana;">1/2 tsp Green Cardamom Powder</span><br />
<span style="font-family: Verdana;">2 tsp Sugar</span><br />
<span style="font-family: Verdana;">1/4 cup Heavy Cream</span><br />
<span style="font-family: Verdana;">2 tbsp Cilantro Leaves</span><br />
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<span style="font-family: Verdana;"><strong>Method</strong></span><br />
<span style="font-family: Verdana;">Grind garlic and ginger together into a fine paste by adding a little water. </span><br />
<span style="font-family: Verdana;">Heat 1 tbsp oil in a non stick pan. Add onions, tomatoes and salt. Cover and cook for 20 minutes. Grind it into a fine paste. Set aside.</span><br />
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<span style="font-family: Verdana;">In a large non stick pan, heat the butter and 1 tbsp oil. Add garlic and ginger paste. Fry for 2 minutes. Mix in red chili powder and cook for 1 minute making sure not to burn it. Add tomato paste and cook for another 2 minutes. Remove this pan from the heat and using a strainer, pass through the tomato mixture over the pan. This will remove the skin and seeds of the tomatoes from the mixture. Add 1 tsp salt and cover the lid. Cook it for 20 minutes.</span><br />
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<span style="font-family: Verdana;">Add fenugreek leaves, garam masala, green cardamom powder, sugar and cream. Mix it well and add the paneer cubes to the gravy. Cook it for 3 more minutes and sprinkle cilantro leaves and serve with plain rice or naan.</span><br />
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-13276220431563446092012-08-19T13:49:00.000-07:002013-02-24T15:52:25.236-08:00Kheer (Indian Rice Pudding)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana;">Once you have had kheer, there is no going back. This ultimate Indian dessert is one of the most popular items on any Indian restaurant's menu. It is made on special occasions like birthdays and festivals. Long tradition is also attached with this dish. At times, newly wed brides make this as their first recipe in the new kitchen and in return receive blessings from the elders of the family.</span><br />
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<span style="font-family: Verdana;">The recipe is on </span><span style="background-color: white; color: black; font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><a href="http://www.foxnews.com/recipe/kheer-indian-rice-pudding" target="_blank"><strong><span style="color: #073763;">Fox news website</span></strong></a><strong><span style="color: #073763;">.</span></strong></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYsZuFz3omW0QWHCqPygDgEOLIcZ-nwGMl3r7TXmGKNf0_AjpPYZrO9mYzbQ2Ru3SlO19vHoifcvjh3SknQQa-o57ggZYH6Zu41mhZMYS2vEBpQ0cGVK-KWhxASYwU4REaihp3KZVCVO0/s1600/DSC06411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYsZuFz3omW0QWHCqPygDgEOLIcZ-nwGMl3r7TXmGKNf0_AjpPYZrO9mYzbQ2Ru3SlO19vHoifcvjh3SknQQa-o57ggZYH6Zu41mhZMYS2vEBpQ0cGVK-KWhxASYwU4REaihp3KZVCVO0/s640/DSC06411.JPG" width="640" /></a></div>
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<span style="font-family: Verdana;">Kheer can be either very elaborately made when cooked for hours or it can be a simple cardamom flavored one garnished with saffron and nuts.</span><br />
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-16876009993468824822012-08-13T21:25:00.001-07:002014-11-17T07:15:57.762-08:00Gajar Matar Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><strong>Serves 6</strong></span><br />
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<span style="color: #bf9000; font-family: Verdana, sans-serif;"><em><strong><span style="color: #bf9000;">Peas and carrot pulao is almost like a complete meal. Made mostly at lunch time over weekends, this combines the goodness of carrots and peas along with rice. Seasoned with cinnamon and bay leaf, this is a one pot meal that will please the eyes as well as the palate. For me this dish also brings back memories of hot summer vacations which I spent at my grandma's house. She used to make this pulao in the afternoon, and we gobbled it up sitting cross legged on the cool marble floor. It was sheer bliss eating it with sliced cucumber salad and mango pickle while a gentle breeze wafted from the portable air cooler.</span></strong></em></span><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxwhQ-FsmdgSD5S3rikmir1t-8U9qLzGCeEAPHH8CPic07ORpWA5BND_lcS9dVGfaTLqNRj0uGQ745N2Z7vJhnVGd8E3gK-J3bjumijJ-HOmNjXHwp159uHMGXFSImaPaooXtHxuwsgE/s640/DSC06640.JPG" height="425" width="640" /></div>
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<span style="font-family: Verdana, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cup Basmati Rice</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Ghee (clarified butter)</span><br />
<span style="font-family: Verdana;">1 tsp Cumin Seeds</span><br />
<span style="font-family: Verdana;">3 Bay Leaves</span><br />
<span style="font-family: Verdana;">6 Cloves, slightly pounded</span><br />
<span style="font-family: Verdana;">10 Black Peppercorns, crushed coarsely</span><br />
<span style="font-family: Verdana;">2 Cinnamon Sticks</span><br />
<span style="font-family: Verdana;">2 pods Black Cardamoms, slightly pounded</span><br />
<span style="font-family: Verdana;">4 pods Green Cardamoms, slightly pounded</span><br />
<span style="font-family: Verdana;">2 tbsp Ginger</span><br />
<span style="font-family: Verdana;">1 medium Onion, thinly sliced</span><br />
<span style="font-family: Verdana;">3 medium Carrots, small chunks</span><br />
<span style="font-family: Verdana;">2 tsp Salt</span><br />
<span style="font-family: Verdana;">1 tsp Garam Masala</span><br />
<span style="font-family: Verdana;">1 1/2 cup Frozen Green Peas, thawed </span><br />
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<span style="font-family: Verdana;"><strong>Method</strong></span><br />
<span style="font-family: Verdana;">Soak the rice in some water for 20 minutes. Drain and keep aside.</span><br />
<span style="font-family: Verdana;">Heat the ghee in a heavy bottomed large pan. Add the cumin seeds, bay leaves, cloves, peppercorns, cinnamon sticks, black and green cardamoms. Let them crackle for a minute then combine ginger and onion and cook till slightly brown in color.</span><br />
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<span style="font-family: Verdana;">Mix in carrots and cook for 3 minutes. Add the rice and saute it over medium low heat for 2 minutes. Sprinkle the salt and garam masala and add 3 cups water. Cover with a lid and cook over low heat for 10 minutes. Add the peas and fluff the rice with a fork. Cover with a lid and cook for another 10 minutes. Set aside and leave the cover on for 5 minutes. Serve with raita and mango pickle.</span><br />
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-73939833272900291122012-07-29T13:36:00.001-07:002013-02-24T15:53:20.906-08:00Van Leeuwen Artisan Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
<em><span style="color: #bf9000; font-family: Verdana, sans-serif;"><strong>81 Bergen St (at Smith St)<br />Boerum Hill, Brooklyn, 11217<br />(347) 763 2979</strong></span></em><br />
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<em><span style="color: #bf9000; font-family: Verdana, sans-serif;"><strong>And other truck locations in and around Manhattan</strong></span></em><br />
<em><span style="color: #bf9000; font-family: Verdana, sans-serif;"><strong>(718) 701- 1630</strong></span></em><br />
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<span style="font-family: Verdana, sans-serif;">Ice cream trucks in New York are</span><span style="font-family: Verdana, sans-serif;"> omnipresent in the summer months. And I am sure, you have tried many. In SoHo, the Van Leeuwen artisanal ice cream truck looks different and does stands out.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_Zayn3R_PDA7GzcoW4hmBl-YEa1yBcornOvLQnhDlsucinM85JXy_239MKYl9hSjx-EfM7gWy9udrH4nGSiNKSiZN2AsBa1vwL7U_0IUcEk0zQUVN16gVGI5Z4HXwrkM5t9se6CrfN4/s1600/DSC06899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_Zayn3R_PDA7GzcoW4hmBl-YEa1yBcornOvLQnhDlsucinM85JXy_239MKYl9hSjx-EfM7gWy9udrH4nGSiNKSiZN2AsBa1vwL7U_0IUcEk0zQUVN16gVGI5Z4HXwrkM5t9se6CrfN4/s400/DSC06899.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">We found the truck in SoHo on Prince Street on a warm saturday afternoon. It is a light yellow truck with a simple ice cream cone and a coffee cup image. The truck has large open windows on all three sides and a descriptive menu board with all the flavors they have.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVx245dzzRN8Q1S5pKk4-2yD4BnzI_bHtKH7RkzKs3kWYJvcDNoqazghQPhJeiaEe-yCCFozOC9TeHabxsm-ndfH8nVdGLrWh4DA9h98YSg9nmjpqHUCwfXTAnaW9OQMd0mqmh869-HQ/s1600/DSC06902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVx245dzzRN8Q1S5pKk4-2yD4BnzI_bHtKH7RkzKs3kWYJvcDNoqazghQPhJeiaEe-yCCFozOC9TeHabxsm-ndfH8nVdGLrWh4DA9h98YSg9nmjpqHUCwfXTAnaW9OQMd0mqmh869-HQ/s400/DSC06902.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">We tried three flavors, chocolate, vanilla and strawberry. Taking pictures became a difficult exercise, as the kids finished the vanilla and the chocolate ones with super speed. Only the Strawberry one was safe in my hands and the picture above shows the rich creamy texture of this ice cream. </span><br />
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<span style="font-family: Verdana, sans-serif;">They have the ice cream flavors which are really fundamental, alongwith some unique and special ones. None of these are comparable in quality and taste to the ones which are available in the freezer section of a supermarket. One spoon, and you will taste real french chocolate, real tahitian vanilla, and fresh new york strawberries.</span><span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgA-uLwMFXltcqKdioAgPWT7HkH_KfKlTok-iodNOaabC45Qnkr5qQVvDzKlJGR1nLY_apjswwqMbQYHwK9583Cw2vaeDFkd420a655Zxpri1dgluz_S-0bcFsnn23rTlX_S4lKi7P52I/s1600/DSC06908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgA-uLwMFXltcqKdioAgPWT7HkH_KfKlTok-iodNOaabC45Qnkr5qQVvDzKlJGR1nLY_apjswwqMbQYHwK9583Cw2vaeDFkd420a655Zxpri1dgluz_S-0bcFsnn23rTlX_S4lKi7P52I/s640/DSC06908.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">They do have some other flavors which are not the usual. Earl Grey Tea flavored with Bergamot is one option I have not seen many places. The cinnamon one is also another option I will look to try next time and its description reads like another genuine creation.</span><br />
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<span style="font-family: Verdana, sans-serif;">Besides artisanal ice cream, there are on the menu small treats like donuts, cookies and fresh brewed coffee. Not a large variety probably just like their few ice cream flavors, but nevertheless high on quality.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Oz4PYA72doqVTWqjdQmj8FDuXCnDFbJQOgcdzPFVv9xRUqcISifcbhbZhYJxpBZGvSJaeivH-uF0PHBPIuw1eawhVOcmDmQq7lMHcYoM31gnmQWmNyJkmvggvSzfJgImU9UiahQ-_O0/s1600/DSC06904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Oz4PYA72doqVTWqjdQmj8FDuXCnDFbJQOgcdzPFVv9xRUqcISifcbhbZhYJxpBZGvSJaeivH-uF0PHBPIuw1eawhVOcmDmQq7lMHcYoM31gnmQWmNyJkmvggvSzfJgImU9UiahQ-_O0/s640/DSC06904.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">On a side note, they use bio degradable plastic spoons and recycled brown paper cups. There is surely something about ice cream from these brown paper cups that gave it a more chic feel that is not at all out of place in SoHo.</span><br />
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-2472179075556689182012-07-17T16:40:00.003-07:002013-02-24T15:53:46.298-08:00Fruit Chaat (Salad)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: black;"><span style="font-family: Verdana, sans-serif;">Fruit Chaat is a unique blend of sweet, salty and tarty flavors all in one. It is a refreshing summer salad, which can be served as a part of a full meal or can be eaten just by itself. </span><span style="font-family: Verdana, sans-serif;">The below recipe is my husband's favorite and when he is at home, he makes it for the kids. The recipe is on today's<span style="background-color: white; color: black; font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"> <a href="http://www.foxnews.com/recipe/fruit-chaat" target="_blank"><strong><span style="color: #073763;">Fox news website</span></strong></a><strong><span style="color: #073763;">.</span></strong></span></span></span></span></div>
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<span style="font-family: Verdana;">You can use any combination of fruits which are in season. It is a delicious way of eating fruits. The chaat masala will lend the perfect combination of spices to your taste buds. </span><br />
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<span style="font-family: Verdana;">This is a lunch time side dish that adds color and flavor to any main entree. Acting as an appetizer this equally complements a meal.</span><br />
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-17661038228076363542012-07-15T10:52:00.003-07:002013-02-24T15:54:23.807-08:00Singapura<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #bf9000; font-family: Verdana, sans-serif;"><em><strong><span style="color: #bf9000;"><span style="font-family: Verdana, sans-serif;">106 Lexington Avenue, New York, NY 10016<br />(212) 684-6842</span></span></strong></em></span><br />
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<span style="font-family: Verdana, sans-serif;">On Lexington avenue, around the 40th street area there are several restaurants that serve Indian food. It was with surprise that we walked into 'Singapura' which is a mix of South East Asian and Indian cuisine. For dinner, the place was packed when we called though the wait time was not too long.</span><br />
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<span style="font-family: Verdana, sans-serif;">Appetizers of spring rolls or fried dumplings are always de riguer for this type of cuisine and we did the honors by ordering both. Well prepared, they came in rectangular platters with dipping sauces.</span><br />
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<span style="font-family: Verdana, sans-serif;">The fried dumplings had mixed vegetables and mushroom filling. Both were well made and satisfying. You cannot go wrong with appetizers like these.</span></div>
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<span style="font-family: Verdana, sans-serif;">Lotus lamps hang from the ceiling in hues of red and orange giving soft light all around. The decor is subdued and quiet. The Chinese version of the abacus is placed several places along the walls next to the tables. My kids had a good time practising their addition and subtraction skills.</span></div>
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<span style="font-family: Verdana;">The vegetarian Hakka noodles were made with thick noodles and a good helping of carrots, bell peppers and green onions. The serving size was good for two people. </span></div>
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<span style="font-family: Verdana, sans-serif;">Noodles always go well with a sauce based dish and even before entering the place, I had known what I wanted to get. <span style="font-family: Verdana, sans-serif;">Vegetarian Manchurian, probably does not exist in pure Chinese cuisine, but the Indian version of Chinese food cannot have a menu without this. </span></span><br />
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<span style="font-family: Verdana, sans-serif;">Here too it was on the menu. Balls with mixed vegetable in a gravy sauce, this dish is one of my favorites. Flavorful and made just with the correct spice level, it </span><span style="font-family: Verdana, sans-serif;">was tasty and just as fulfilling as I could have imagined. The manchurian balls were so well made that they were melting in my mouth.</span><br />
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For me the chili paneer was a bit too chili. The staff was courteous and quickly fixed the dish making it much milder. This version came out perfect and was quickly polished off with the rice and noodles. An overall good experience and will be on our list to visit when we are looking for some fusion food.</div>
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-58345097666968045872012-07-09T15:20:00.000-07:002013-02-24T15:55:13.008-08:00Sev Puri Chaat<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><strong>Makes 12</strong></span><br />
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<span style="color: #bf9000; font-family: Verdana, sans-serif;"><em><strong><span style="color: #bf9000;">This Indian street food, which comes under the category of chaat has all the flavors in one. It is tangy, sweet and salty all at once. You can buy puris, chutney and fine sev from the Indian grocery stores and just combine it at home.</span></strong></em></span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana;">1/3 cup Yogurt, slightly beaten</span><br /><span style="font-family: Verdana;">1/2 tsp Salt</span><br /><span style="font-family: Verdana;">1/2 tsp Sugar</span></span><br />
<span style="font-family: Verdana, sans-serif;">12 Sev Puris </span><br />
<span style="font-family: Verdana;">1 medium Potato, boiled and slightly mashed</span><br />
<span style="font-family: Verdana;">1/2 cup Chickpeas, from a can, slightly mashed</span><br />
<span style="font-family: Verdana;">3 tbsp Tamarind Chutney</span><br />
<span style="font-family: Verdana;">1/2 tsp Chaat Masala</span><br />
<span style="font-family: Verdana;">1/2 tsp Cumin Powder</span><br />
<span style="font-family: Verdana;">1/4 cup Fine Sev</span><br />
<span style="font-family: Verdana;">2 tbsp Cilantro Leaves, finely chopped</span><br />
<span style="font-family: Verdana;">1/4 tsp Red Chili Powder</span><br />
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<span style="font-family: Verdana;"><strong>Method</strong></span><br />
<span style="font-family: Verdana;">Add the salt and sugar to the yogurt and keep aside. Bake the store bought puris in a pre heated toaster oven for 1 minute to make it more crunchy. Take them out and make a hole in the centre of each puri.</span><br />
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<span style="font-family: Verdana;">Fill each puri with mashed potato and chickpea. Lay them nicely on a plate and pour the yogurt and chutney on top. Sprinkle the chaat masala, cumin powder, fine sev, cilantro leaves and red chili powder.</span><br />
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<span style="font-family: Verdana;">Serve right away as the puris become soggy quickly.</span><br />
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Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-17511296642918451222012-07-04T20:47:00.002-07:002013-02-24T15:55:31.525-08:00Sambhar Powder<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><em><span style="color: #7f6000; font-family: Verdana;">Makes 3/4 cup</span></em></strong><br />
<span style="color: #bf9000; font-family: Verdana;"><strong><em>Sambhar Powder gives off a most distinctive frangrance that is sharp and appeasing at the same time. I have memories of my mother making this fresh which made the sambhar more tasty. You can get this powder ready made at most Indian stores, but making it at home with the recipe below will bring out the wonder that the combination of these spices can create.</em></strong></span><br />
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<em><span style="color: black; font-family: Verdana, sans-serif;"><strong>Ingredients</strong></span></em><br />
<span style="color: black; font-family: Verdana, sans-serif;">30 Curry Leaves (Meethi Neem)</span><br />
<span style="color: black; font-family: Verdana, sans-serif;">4 tbsp Coriander Seeds</span><br />
<span style="font-family: Verdana;">1 tbsp Cumin Seeds</span><br />
<span style="font-family: Verdana;">2 tbsp Mustard Seeds</span><br />
<span style="font-family: Verdana;">2 tbsp Fenugreek Seeds</span><br />
<span style="color: black; font-family: Verdana, sans-serif;">2 Dried Red Chiles</span><br />
<span style="font-family: Verdana;">1 tbsp Urad Dal</span><br />
<span style="font-family: Verdana;">1 tbsp Channa Dal</span><br />
<span style="color: black; font-family: Verdana, sans-serif;">1 tsp Black Pepper Powder</span><br />
<span style="font-family: Verdana;">1 tsp Turmeric Powder</span><br />
<span style="font-family: Verdana;">1/2 tsp Asafetida</span><br />
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<span style="color: black; font-family: Verdana, sans-serif;"><em><strong>Method</strong></em></span><br />
<span style="font-family: Verdana;"></span><span style="font-family: Verdana, sans-serif;"><span style="color: black; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Heat a medium skillet and dry roast curry leaves, coriander, cumin, mustard, fenugreek, dried red chiles, urad dal and channa dal on medium to low heat by constantly stirring the mixture for about 5-6 minutes. Turn off the heat and let it cool in the skillet and then transfer it to the coffee grinder and add the black pepper, turmeric and asafetida. Grind this mixture till it is very fine. Store it in an airtight glass jar for upto 6 months.</span></span></div>
Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-18254493115158899012012-06-27T16:36:00.004-07:002013-02-24T15:57:10.886-08:00Georgetown Cupcake<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #bf9000; font-family: Verdana, sans-serif;"><strong><em>111 Mercer Street (between Spring and Prince) New York, NY 10012 </em></strong></span><br />
<strong><em><span style="color: #bf9000; font-family: Verdana, sans-serif;">(212) 431-4504</span></em></strong><br />
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<span style="font-family: Verdana, sans-serif;">Finally, we found a cupcake place that is totally worth it to make a trip to Soho besides the shopping, of course. We were strolling in the city the other day and came across one of the best cupcake shop so far. Me and my hubby are huge fans of cupcakes and have tried almost every cupcake shop available in NYC. </span><span style="font-family: Verdana, sans-serif;">This came as a pleasant surprize. It has several locations besides Soho like Georgetown, Boston and Maryland.</span><br />
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<span style="font-family: Verdana;">When we arrived at the store, there was a long line. As it turns out, all cupcakes are made on location towards the back of the store. The interior of the shop was modern and uplifting. There was so much choice that it got a little confusing as to which one to pick and which one to leave to try the next time.</span><br />
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<span style="font-family: Verdana, sans-serif;">There was the Valrhona chocolate cupcake with a thin layer of Callebaut chocolate ganache icing topped with a fondant flower. This one was my son's choice as his favorite color is blue and this cupcake had a blue flower on top.</span><br />
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<span style="font-family: Verdana;">Then there was the Georgetown Cupcake's signature cupcake — the classic red velvet cupcake with a vanilla cream cheese frosting topped with a red fondant heart.</span><br />
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Another chocolate variety that caught my eye was the Valrhona chocolate cupcake with a whipped Callebaut chocolate frosting topped also with a orange fondant flower.<br />
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<span style="font-family: Verdana, sans-serif;">There other flavors are a bit not common like Lavender Earl Grey Tea cake. This was a vanilla cupcake with lavender and earl grey tea, topped with a lavender infused buttercream frosting, a fondant flower, and a sprinkle of lavender sugar. The sweetness was just perfect and not overwhelming at all. The lavender frosting was tasty too.</span><br />
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<span style="font-family: Verdana, sans-serif;">What goes with a good cupcake, a good cup of coffee. There is also an extensive menu of coffees, lattes, cappucchinos and teas to go with these delectable desserts.</span></div>
Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.comtag:blogger.com,1999:blog-2916757854464528489.post-64017274039599762862012-06-23T21:09:00.002-07:002013-02-24T15:57:28.824-08:00Roasted Laiya (Puffed Rice)<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><span style="color: #7f6000; font-family: Verdana, sans-serif;">Makes about 8-9 cups</span></strong><br />
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<strong><span style="color: #bf9000; font-family: Verdana;"><em>This is a quick and light snack, which is made of puffed rice and nuts. It can also be used to make bhelpuri. You can munch on this low fat snack anytime of the day.</em></span></strong><br />
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<strong><span style="font-family: Verdana, sans-serif;">Ingredients</span></strong><br />
<span style="font-family: Verdana, sans-serif;">6 cups Laiya (Puffed Rice/ Mamra)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup raisins</span><br />
<span style="font-family: Verdana, sans-serif;">3 tsp Vegetable Oil</span><br />
<span style="font-family: Verdana, sans-serif;">10-12 Curry Leaves</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup Broken Cashews</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup Raw Peanuts</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>For the Masala</strong></span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Black Salt</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tsp Chaat Masala</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Coriander Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Sugar</span><br />
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<strong><span style="font-family: Verdana, sans-serif;">Method</span></strong><br />
<span style="font-family: Verdana, sans-serif;">Heat the oil in a large wok and fry the cashews for 3-4 minutes by constantly stirring it so that it does not get brown unevenly. Keep aside. Now fry raisins and then peanuts till they are golden brown.</span><br />
<span style="font-family: Verdana, sans-serif;">Leave the remaining oil in the wok and add the curry leaves to it. Now roast the laiya in the wok for 15 minutes. Add all the nuts and raisins and fry for another 7 minutes. Mix all the ingredients of the masala together and add it to the laiya mixture. Let cool slightly and then snack on. Store it in an airtight container.</span></div>
Parul Mehrahttp://www.blogger.com/profile/04431674108976531401noreply@blogger.com