tag:blogger.com,1999:blog-11227298742662189942024-02-18T18:35:42.362-08:00Gop' s GourmetGopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-1122729874266218994.post-1935498391565225372018-11-04T10:26:00.000-08:002018-11-04T10:26:28.214-08:00Instant Carrot Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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Deepavali wishes to all !!!<br />
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Try this instant pressure cooker carrot halwa to make deepavali a bit more sweeter.<br />
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Ingredients<br />
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<ul style="text-align: left;">
<li>1/2kg carrots grated</li>
<li>1 cup full cream milk</li>
<li>1/2 cup sugar</li>
<li>2 tablespoon ghee</li>
<li>1/4 cup condensed milk</li>
<li>1/2 teaspoon cardamom powder</li>
<li>Almonds, pistachios </li>
</ul>
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Add grated carrots, milk and sugar in a pressure cooker. Cook this in low flame for 20minutes. Once the pressure subsides open the cooker and add 2 tablespoon ghee. Simmer this for another 10 min until the carrot halwa becomes dry. Pour 1/4 cup condensed milk to this dry mixture and let this cook for another 5 minutes to get a rich halwa consistency. Switch off the flame and add cardamom powder. Garnish with nuts . Serve either hot or cold.</div>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-62187497499847879962018-10-03T02:08:00.000-07:002018-10-03T02:08:03.355-07:00Banoffee Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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A famous, classy British dessert which can be made with 3 basic ingredients.<br />
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Ingredients</div>
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<li>1 can sweetened condensed milk</li>
<li>10 to 12 digestive biscuits</li>
<li>2 medium ripe bananas</li>
<li>100gm butter</li>
<li>200 ml whipping cream</li>
<li>1 teaspoon lime juice</li>
<li>Cocoa powder or chocolate curls for garnish</li>
</ul>
This dessert starts with a good quality dulce de leche or toffee. For making that either a pressure cooker or a pot can be used. For the pressure cooker method,fill 3/4th of the cooker with water. Immerse the condensed milk can completely in that. Cook this in low flame for about 35 minutes under pressure. Be careful while doing this and please note the water level and low flame. Don't open the lid until the pressure subsides. Let this sit for 1 hr or until it becomes room temperature. If you are using a pot just boil the condensed milk can in an open pot for 2hrs. After that take the can from water and open it. A rich dulce de leche will be ready.<br />
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Crush the digestive biscuits coarsely and add softened butter to this. Mix well. Take a pie dish and layer this mixture tightly and refrigerate this for 15minutes. Spread the dulce de leche smoothly on top of this. Peel and slice banana. Add lime juice to this to prevent it from discoloration. Arrange the banana slices on top of the biscuit layer. 3rd and the final layer is whipped cream, which you can either pipe or just spread with a spatula. Serve chilled with cocoa powder or chocolate curls.</div>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-28502252909827083452018-06-27T06:03:00.000-07:002018-06-27T06:03:14.058-07:00Tawa Naan<div dir="ltr" style="text-align: left;" trbidi="on">
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Naanbread is the most sought-after main that you order whenever we dine out.This naan recipe is so simple and can be made from the basic ingredients in your kitchen. They are super soft, fluffy and bursting with flavour.<br />
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Ingredients<br />
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<ul style="text-align: left;">
<li>1.5 cups all purpose flour (maida)</li>
<li>1.5 cups whole wheat flour</li>
<li>2 teaspoon active dry yeast</li>
<li>3/4cup yoghurt</li>
<li>1/2 cup milk</li>
<li>1teaspoon salt</li>
<li>1tablespoon sugar</li>
<li>3tablespoon refined oil</li>
<li>1tablespoon butter</li>
<li>1teaspoon garlic crushed(optional)</li>
<li>Sesame seeds for garnish</li>
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Add 1 tablespoon sugar, 2 teaspoon yeast to lukewarm milk. Mix well and let this sit for 5 to 10 minutes until it's frothy. Once the yeast is proofed ,add this to the flour mixture along with oil, yoghurt and knead well till a soft dough is formed. Cover it with a damp cloth and let it rest for 1 hour. After 1 hour the dough will double in size and it's ready to be rolled. Divide the dough to small lemon sized balls and roll into small flatbreads. Around 15 naans can be made from this recipe. Heat the tawa and cook the naan evenly on both sides. The naans will puff up while cooking. Brush hotnaans with garlic butter and garnish with sesame seeds. Serve hot with any curry of your choice.<br />
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Do Note</div>
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To make garlic butter, heat 1teaspoon crushed garlic along with butter for 30 sec in microwave.</div>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-53819491756942211582018-06-11T07:19:00.001-07:002018-06-11T12:25:18.138-07:00Ging-O-Lime Concentrate<div dir="ltr" style="text-align: left;" trbidi="on">
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A refreshing and natural fruit cordial ideal for hot weather. Orange gives a splash of colour and flavour to this old fashioned drink.<br />
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Ingredients<br />
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<ul style="text-align: left;">
<li>1 cup lemon juice</li>
<li>Juice of 2 oranges</li>
<li>2 to 3 tablespoon ginger juice</li>
<li>3 cups sugar</li>
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In a pan add 3cups sugar and 1.5 cups water. Bring this to boil and switch off the flame. Let this cool to room temperature. Add the juices to the sugar syrup and mix well. The amount of ginger juice in this recipe can be adjusted according to your taste preference.I recommend 3 tablespoons for a strong flavour and 1 to 2 for a mild flavour. Transfer this to a glass bottle. Since no preservatives are added in this, it is ideal to keep this in refrigerator. Serve chilled!</div>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-5402791253392148422018-06-02T07:44:00.001-07:002018-06-02T07:47:15.853-07:00Fish Cutlet <div dir="ltr" style="text-align: left;" trbidi="on">
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During this Holy month people break fast with their favourite snacks and sweets. This cutlets/croquettes are inevitable part of the iftar menu in many households.<br />
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Ingredients<br />
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<li>1 cup Boiled fish or canned fish (Canned tuna is used in this recipe)</li>
<li>1 big potato boiled and mashed</li>
<li>2 medium onions chopped finely</li>
<li>3 green chillies chopped finely</li>
<li>1 teaspoon ginger chopped</li>
<li>1/2 teaspoon pepper powder</li>
<li>1 teaspoon lime juice</li>
<li>Handful coriander leaves chopped</li>
<li>1 egg </li>
<li>1/2 cup Coarsely ground oats </li>
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Saute onion, ginger, chilles for 5 min . Add fish to this. Cook this in low flame until the fish mixture is dry. Switch off the flame and add boiled potatoes, pepper powder, lime juice,corinander leaves and salt. If the cutlet mix is wet 2 to 3 tablespoons of bread crumbs can be used to get a dry consistency. This will prevent the cutlets from cracking. Beat egg and dip the cutlets in this . Coat with powdered oats for a crunchy bite and deep fry. Serve warm.<br />
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-26247552721563660162018-04-27T02:52:00.000-07:002018-06-02T07:44:54.471-07:00Tiramisu Ice cream<div dir="ltr" style="text-align: left;" trbidi="on">
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A very easy no churn ice cream for all tiramisu fans. Since the temperature is going up, this is a perfect summer treat to chill on.<br />
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Ingredients<br />
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<ul style="text-align: left;">
<li>2 cups whipping cream</li>
<li>1 cup condensed milk</li>
<li>1/2 cup cream cheese or mascarpone cheese</li>
<li>1/2 cup ladies finger biscuit crusged</li>
<li>1.5 teaspoon instant coffee powder dissolved in 2 tablespoon lukewarm milk</li>
<li>1/2 cup dark chocolate.</li>
<li>1 tablespoon coffee liqueur (optional)</li>
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Mix the first 3 wet ingredients until it is smooth and creamy. Fold in the rest of the </div>
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ingredients. Freeze overnight . Before serving thaw this for 10 to 15 minutes to get a smooth scoop.<br />
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-56557444523523751452018-02-13T19:14:00.000-08:002018-02-13T19:14:33.287-08:00Brownies <div dir="ltr" style="text-align: left;" trbidi="on">
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Celebrate Valentine's day with this fudgy, cakey brownies with a ganache topping. A blissful indulgence to enjoy with your loved ones.<br />
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Happy Valentine's Day 😍😍😍</div>
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Ingredients</div>
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<li>3/4 cup coco powder</li>
<li>200gm unsalted butter</li>
<li>11/2 cup sugar</li>
<li>11/2 cup all purpose flour</li>
<li>3/4 cups cashew nuts chopped</li>
<li>3/4teaspoon baking powder</li>
<li>3 eggs</li>
<li>1 tablespoon vanilla essence</li>
<li>1/4 teaspoon salt</li>
</ul>
<div>
Ganache</div>
<div>
<ul style="text-align: left;">
<li>1/4 cup dark chocolate chips</li>
<li>3/4 cup whipping cream</li>
</ul>
</div>
<div>
Beat sugar, egg and room temperature butter till it becomes airy and creamy. Mix the dry ingredients well and add this to the the butter mixture. This will be thick batter and dont overmix . Finally add chopped nuts and vanilla essence. Bake at 180 C for 30 min. For ganache, boil the whipping cream in a pan and switch off the flame.Add chocolate chips to this. Let this sit for 5 minutes and then mix well. Once the brownie and ganache is cooled down well , spread the ganache on top of the brownie and garnish with some chopped nuts.<br />
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-17035448620650051972018-01-31T18:57:00.000-08:002018-01-31T18:57:13.764-08:00Healthy Oats Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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Health is wealth. So why not have a cookie without compromising neither your health nor your wealth.A nutritious and delicious chewy cookie recipe to curb your sudden sugar cravings .<br />
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Ingredients<br />
<br />
<ul style="text-align: left;">
<li>11/2 cup oats</li>
<li>1/2 cup whole wheat flour</li>
<li>1/2 cup raisins</li>
<li>1/2 cup nuts </li>
<li>1/4 cup dried cranberry(optional)</li>
<li>1 ripe banana</li>
<li>2 tablespoon sunflower oil</li>
<li>1/3 cup brown sugar</li>
<li>1 egg</li>
<li>1 teaspoon baking powder</li>
<li>1/2 teaspoon cinnamon powder</li>
<li>1/4 teaspoon salt</li>
<li>1 teaspoon vanilla essence</li>
</ul>
<div>
Mix all the ingredients together. Scoop one tablespoon each dough to a baking tray. Bake at 180 C for 12 to 15 minutes. The texture of this cookie is bit chewy in the middle and crunchy outside. Around 15 cookies can be made from this dough. </div>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-39774987857047493182018-01-15T22:28:00.000-08:002018-01-29T07:08:17.273-08:00Fish Molee<div dir="ltr" style="text-align: left;" trbidi="on">
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Kerala's own fish molee does not need any special introduction. A quintessential dish straight from Kerala's culinary repertoire which can satiate your senses.<br />
<a name='more'></a><br />
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Ingredients<br />
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<ul style="text-align: left;">
<li>1/2 kg fleshy fish cleaned ( king fish, butter fish,pomfret)</li>
<li>2 medium onion sliced</li>
<li>1 tablespoon ginger crushed</li>
<li>1 tablespoon garlic crushed</li>
<li>6 to 7 green chillies </li>
<li>1 tomato sliced</li>
<li>1 teaspoon maida( all purpose flour)</li>
<li>1/2 tsp turmeric powder</li>
<li>1 teaspoon pepper powder</li>
<li>1 teaspoon lime juice</li>
<li>Coconut oil for frying</li>
<li>Coconut milk 1 cup thick</li>
<li>2 tablespoon cream or cashew paste(optional)</li>
<li>Curry leaves</li>
<li>1/2 teaspoon vinegar</li>
</ul>
<div>
Marinate fish in lemon juice,1/2 teaspoon pepper powder, a pinch of turmeric powder and salt for 30 minutes. Shallow fry in coconut oil. Remove the fish from oil and to this add ginger, garlic, green chillies, onion, 1 teaspoon maida, 1/2 teaspoon pepper powder, turmeric powder and curry leaves. Saute this for 5 minutes. Add the fried fish to this along with coconut milk. Slice tomatoes and let this cook in the coconut milk gravy. Once the gravy is slightly thick, cashew nut paste or cream can also be used to enhance the flavour. Turn off the flame and add vinegar. Serve warm with piping hot appams, idiyappams or even with dinner rolls.<br />
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-58964405990288926372017-12-15T12:14:00.000-08:002017-12-15T12:14:58.373-08:00Aval Vilayichathu<div dir="ltr" style="text-align: left;" trbidi="on">
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Christmas is just around the corner. All over the world people are busy planning their vacations, get togethers, shopping and the list goes on. It's a special time to be grateful and get ready to welcome a new year ahead. Cake comes to our mind first when we think of Christmas. Somehow to be different or to rather save a snack before getting extinct i made this flattened rice flakes with coconut and jaggery known as "aval vilayichatu" which was served in every homes during festive times. But nowadays this has been replaced by cookies, pies and tarts. So lets bring back our age old healthy snacks which was prepared by our grandmoms and make this Christmas a bit nostalgic!!!<br />
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Merry Christmas and Happy New Year to all.<br />
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Ingredients<br />
<br />
<ul style="text-align: left;">
<li>300gms flattened rice</li>
<li>250 gms jaggery melted in 3/4 cup water</li>
<li>2 cup coconut grated</li>
<li>5 to 6 cardamom pods crushed</li>
<li>Raisins, channa dal, seasame seeds, nuts for tempering</li>
<li>1 tablespoon ghee</li>
</ul>
<div>
Dry roast the coconut till it becomes light brown colour. To this add melted strained jaggery. Let this simmer for a minute. Lower the flame and add flattened rice. Mix well. Switch off the flame. In a small pan roast channadal and nuts in ghee . Add raisins and seasame seeds and pour this on to the flattened rice. Thinly sliced coconut can also be added to this. Add cardamom powder and mix everything well. Serve with ripe bananas. This will stay upto 2 weeks if stored in an air tight container.</div>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-28976565081915603352017-11-26T06:22:00.000-08:002017-11-26T18:14:07.774-08:00Dosa Podi<div dir="ltr" style="text-align: left;" trbidi="on">
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Being a South Indian, Dosa and Idli is a staple food in our family. I can literally eat dosa for breakfast, lunch and dinner. Somedays when I'm too lazy to make chutney or sambhar, this podi makes life pretty much easy. This is a simple version of dosapodi with very few ingredients roasted and ground to a coarse powder which is mixed with coconut oil. There is a special way in which we were supposed to serve podi. A small well is made with this podi into which the oil is poured and mixed. Still I love to eat podi this way with dosa or idli.<br />
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Ingredients<br />
<ul style="text-align: left;">
<li>1 cup Urad dal</li>
<li>3 to 4 cloves of garlic </li>
<li>3 teaspoon Kashmiri Chilly Powder</li>
<li>1/2 teaspoon asafoetida powder</li>
<li>1/2 teaspoon whole pepper</li>
<li>Handfull of curry leaves and 1 teaspoon salt</li>
</ul>
<ul style="text-align: left;">
</ul>
<div>
Dry roast all ingredients except the chilly powder together for 5 to 10 minutes. Add the chilly powder and grind this mixture coarsely. Serve with coconut oil for dosa or idli.</div>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-21242093319968348992017-10-18T00:18:00.000-07:002017-10-18T00:18:52.272-07:00Milk Powder Ras Malai<div dir="ltr" style="text-align: left;" trbidi="on">
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A very Happy Deepavali to all.<br />
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It's a time to rejoice, celebrate, have fun , cook and eat. But we always like to do something hassle free when it comes to making sweets. Just like this rasmalai recipe which is made easy and quick with very basic ingredients.<br />
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Ingredients<br />
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<ul style="text-align: left;">
<li>1 cup milk powder</li>
<li>1 egg </li>
<li>1 teaspoon baking powder</li>
<li>2 teaspoon maida (all purpose flour)</li>
<li>2 tablespoon melted ghee</li>
<li>1/ 2 cup condensed milk </li>
<li>3 cup milk </li>
<li>5 to 6 cardamon pods crushed</li>
<li>A pinch of saffron </li>
<li>Nuts chopped </li>
<li>Yellow colour (optional)</li>
</ul>
<div>
In a heavy bottom pan mix condensed milk and milk . Bring this to boil. Lower the flame and let this simmer. In a bowl add milkpowder, maida, baking powder and mix this well. To this add 1 beaten egg plus 1 tablespoon ghee. This will be a sticky dough. Add the remaining 1 tablespoon ghee to this dough and knead well. Make small disc shaped pedas. Roughly around 20 pedas can be made from this. Now gently drop each of these to simmering milk. Cook in low flame for about 10 to 15 minutes until they double up in size. Before switching off the flame add soaked saffron, cardamom powder, nuts and food colour. Serve hot or cold to your family and friends.<br />
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-90243273209489886592017-09-29T02:15:00.000-07:002018-01-29T07:12:57.846-08:00Malai Kofta<div dir="ltr" style="text-align: left;" trbidi="on">
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A rich creamy tangy spiced tomato curry with soft kofta's served with hot ghee rice. Navratri wishes to all my readers and do try this recipe to celebrate special occasions with your near and dear ones.<br />
<a name='more'></a><br />
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Ingredients<br />
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Kofta<br />
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<ul>
<li>1 cup paneer crumbled</li>
<li>1 cup boiled mashed potato</li>
<li>1/2 teaspoon ginger paste</li>
<li>1 small onion finely chopped</li>
<li>2 table spoon cornflour</li>
<li>1/2 teaspoon garam masala</li>
<li>handful of coriander chopped finely</li>
<li>salt </li>
</ul>
Gravy<br />
<ul style="text-align: left;">
<li>3 medium tomatoes sliced</li>
<li>2 onions sliced</li>
<li>10 cashewnuts</li>
<li>1 tablespoon ginger garlic paste</li>
<li>1 teaspoon Kashmiri chilli powder</li>
<li>1 teaspoon garam masala</li>
<li>2 green chillies chopped</li>
<li>1 teaspoon kasuri methi </li>
<li>1/2 teaspoon sugar</li>
<li>2 tablespoon cream </li>
<li>1 tablespoon butter</li>
</ul>
Mix all the ingredients in kofta recipe to make around 10 to 15 lemon sized koftas. Dust these koftas in cornflour and deep fry them. <br />
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In a pan add tomatoes, onions, cashew nuts, 1 teaspoon redchilli powder along with half cup water and cook until the tomatoes are soft and mushy. Once it has cooled, blend this to a fine smooth paste. Melt butter, to this add ginger garlic paste, green chillies,garam masala and sauté for 3 minutes. Pour the blended gravy plus 3/4cupwater and let this simmer in low flame for about 10 to 15 min. Cover and cook the gravy to avoid messy cooktops. Once the gravy is reduced add the koftas, sugar and cream. Simmer for 5 minutes and garnish with coriander and kasuri methi leaves. Serve warm with rice, phulkas or nan.<br />
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Do Note<br />
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<ul style="text-align: left;">
<li>Some prefer koftas stuffed with dry fruits. For that chop almond, raisins and cashews and stuff it while making koftas.</li>
</ul>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-11329034496780686632017-06-18T03:35:00.001-07:002017-06-18T03:35:56.838-07:00Kappa Biriyani<div dir="ltr" style="text-align: left;" trbidi="on">
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A traditional Kottayam style way of preparing kappa (tapioca) with meat and bones. Made a slight change in the recipe by adding chicken instead of beef. <a name='more'></a><br />
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Ingredients<br />
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<ul style="text-align: left;">
<li>1Kg Tapioca cut in small pieces</li>
<li>1/4 teaspoon turmeric powder</li>
<li>1 teaspoon salt</li>
<li>Handfull of curry leaves</li>
</ul>
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For Chicken gravy</div>
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<ul style="text-align: left;">
<li>A small chicken (750 gms) cut into pieces</li>
<li>2 medium sized onion sliced</li>
<li>2 medium sized tomatoes chopped</li>
<li>1 tablespoon ginger chopped</li>
<li>1 tablespoon garlic chopped</li>
<li>2 to 3 green chillies</li>
<li>1 cup coconut grated</li>
<li>1 tablespoon garam masala powder</li>
<li>1 teaspoon red chilly powder</li>
<li>11/2 teaspoon coriander powder<div class="separator" style="clear: both; text-align: center;">
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</li>
</ul>
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For tempering</div>
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<div>
<ul style="text-align: left;">
<li>2 tablespoon coconut oil</li>
<li>1 teaspoon mustard seeds</li>
<li>4 dry chilles</li>
<li>3 shallots or small onions finely sliced</li>
<li>1/4 cup coconut grated</li>
<li>1/4 teaspoon each..red chilli powder and garam masala powder</li>
</ul>
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Roast 1cup coconut with 1 tablespoon coconut oil in medium flame. Once it turns brown in colour, add red chilli powder, coriander powder and garam masala. Roast till you get a nice aroma of spices. Let this cool. Grind this to a fine paste adding little water. In a pan add 4 tablespoon coconut oil. Saute onion, ginger, garlic green chillies and tomatoes till it is soft. To this add the coconut paste and let it simmer for 2 to 3 minutes. Now add cleaned chicken pieces along with 1/2 cup water. Cook till the chicken pieces are soft and the gravy becomes thick. Boil tapioca with turmeric, salt and curry leaves. Strain the excess water once it is done. Add the chicken gravy to this cooked tapioca and mix well . Final step is tempering which gives this dish a special flavour. For this add mustard seeds to hot oil. Once it starts spluttering dry chilies, small onions and coconut can be added. Fry this until the coconut is brown and crispy. Turnoff the flame and quickly add redchilli powder and garam masala powder along with curry leaves. Pour this over the tapioca. Garnish with sliced onions.<br />
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-39069360360631531962017-05-23T01:55:00.000-07:002017-05-23T01:55:28.128-07:00Hot milk cup cakes<div dir="ltr" style="text-align: left;" trbidi="on">
Live, Love, Laugh, Sing and eat cupcakes . I m back here with a delicious cupcake recipe which can be made easily from very less ingredients. The hot milk used in this recipe gives the cupcake's a soft fluffy texture.<br />
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Ingredients<br />
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<ul style="text-align: left;">
<li>2 cups all purpose flour</li>
<li>1 1/2 cup sugar</li>
<li>1 cup hot boiling milk</li>
<li>100 grams or 1 stick unsalted butter</li>
<li>3 eggs</li>
<li>2 teaspoon baking powder</li>
<li>1/4 teaspoon salt</li>
<li>1 tablespoon vanilla essence</li>
</ul>
Beat eggs and sugar until it becomes light yellow colour. Add butter to boiling milk and stir till it dissolves. Pour this slowly to the egg mixture. Combine the dry ingredients - flour, baking powder and salt. Fold this gently to the wet ingredients. Make sure that the batter is not over mixed. Finally add vanilla essence and pour equal amount of batter to cupcake molds. Bake for about 20 minutes in 180 C. Around 20 cupcakes can be yielded from this recipe. <br />
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Frosting <br />
<ul>
<li>100 grams unsalted butter softened</li>
<li>300 grams powdered sugar or icing sugar</li>
<li>3 to 4 tablespoon milk</li>
<li>1 teaspoon vanilla essence</li>
<li>Food color (optional)</li>
<li>1/4 teaspoon spoon</li>
</ul>
Mix butter and icing sugar until it is soft and light . Add milk, vanilla essence and salt and beat for about 2 min. Food color can be added to this during this stage. Frost cupcakes and enjoy with your family and friends.<br />
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Do Note<br />
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<ul>
<li>Instead of cupcakes this recipe can be used for a 8 inch cake. </li>
</ul>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com1tag:blogger.com,1999:blog-1122729874266218994.post-86969421955957682002017-02-26T05:58:00.002-08:002017-02-27T04:20:09.939-08:00L2 DoubleTree, Hilton Doha<div dir="ltr" style="text-align: left;" trbidi="on">
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Last Thursday, me and my fellow blogger Manju (<a href="http://www.scoopoflove.com/">www.scoopoflove.com</a>) got an opportunity to dine in L2 restaurant by Double tree Hilton, Doha. When we arrived by 7 pm, their marketing executive Diana was waiting for us at the entrance of the restaurant. We were welcomed by a classy chic interior with minimalistic furniture styled in a contemporary theme. The bright shiny mirror ceiling was really catchy.</div>
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Comfortably seated in a relaxing ambience, we decided to try their dinner buffet. The spread was balanced and a perfect assortment of essential entrees for an international buffet. There was a small cheese counter, salads, soups, bread, pasta, kebab, seafood and some Asian dishes. Few dishes stood out in their spread was, juicy lamb kebab, seafood thermidor and fruit shooters, presented in a unique bulb shaped container.</div>
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I was quite impressed with their desserts which was a cheerful mix of arabic and western treats. We got a chance to sample their cheesecake suggested by Diana as the best in town. </div>
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Indeed it was, creamy light and decadent. Diana briefed us regarding their promos and future plans. As the famous quote says simplicity is the ultimate sophistication, this restaurant stood out for their simple menu which comes for a very reasonable rate. Definitely one of those hidden gems in Downtown Doha for a quiet meal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8ahxIt7U3QLv-_eTiu7cXkVJZAoa1JFwscSRy8rDnpWHGWIGuE-c7bKyr4vHs8W544c3Yz8DtNZyldsryMytqPGaPxjb1YJOF_lS6mXPXfkSXBz0rVe0aZEBO_luvL9LJotHsdTdcE4/s1600/IMG_3840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8ahxIt7U3QLv-_eTiu7cXkVJZAoa1JFwscSRy8rDnpWHGWIGuE-c7bKyr4vHs8W544c3Yz8DtNZyldsryMytqPGaPxjb1YJOF_lS6mXPXfkSXBz0rVe0aZEBO_luvL9LJotHsdTdcE4/s400/IMG_3840.jpg" width="400" /></a></div>
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<strong><em>Buffet prices:</em></strong></div>
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Breakfast: QAR110 per person (QAR70 from 8AM-10AM)</div>
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Lunch: QAR 90 per person (QAR60 for mini business lunch (starter & main course or main course & dessert)</div>
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Dinner: QAR85 per person (QAR65 from 6PM-7PM)</div>
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A la carte menu is available for breakfast, lunch and dinner.</div>
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Drinks included:</div>
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Lunch: water, coffee and tea.</div>
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Dinner: only water</div>
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Discounts:</div>
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30% for airliners, hoteliers, bankers and teachers available only for the full buffet menu.</div>
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Children:</div>
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Until 6 yrs old: free</div>
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6-12: half price</div>
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<a href="https://www.zomato.com/doha/l2-doubletree-by-hilton-al-salata" target="_blank" title="View Menu, Reviews, Photos & Information about L2 - DoubleTree by Hilton, Al Salata and other Restaurants in Doha"><img alt="L2 - DoubleTree by Hilton Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18455797/biglink" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-33944488859328902462017-01-15T23:37:00.001-08:002017-01-15T23:37:50.534-08:00Black Forest Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">This is a featured cake in almost all pastry shops. Rich dark chocolate curls tangled in cream with glazed cherries. Here is the recipe for a black forest cake which even a beginner can try.</span><a name='more'></a><br /></div>
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<span style="font-family: inherit;">Chocolate Cake</span><br />
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<span style="font-family: inherit;"><strong>Ingredients </strong></span><br />
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<span style="font-family: inherit;">● 1 ½ cup All purpose flour <br />● 1 ½ cup sugar<br />● ¾ cup cocoa powder<br />● 1 ½ teaspoon baking soda<br />● ¾ teaspoon baking powder<br />● ¼ teaspoon salt<br />● 2 eggs <br />● 3 tablespoon vegetable oil<br />● ¾ cup yoghurt<br />● 1 tablespoon vanilla essence<br />● 1 teaspoon instant coffee powder<br />● ¾ cup boiling water</span><br />
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<span style="font-family: inherit;"><strong>Frosting</strong></span><br />
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● 500 ml whipping cream<br />
<span style="font-family: inherit;">● 1/2 cup powdered sugar or icing sugar</span><br />
<span style="font-family: inherit;">● 1 teaspoon vanilla essence</span><br />
<span style="font-family: inherit;">● Any fruit jam, preferably cherry or strawberry</span></div>
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Mix the dry ingredients flour, baking powder, baking soda and salt. In 3/4 cup boiling water add ¾ cup cocoa powder and mix well until all lumps are gone. To this add 1 teaspoon coffee powder. Mix everything well and keep it aside. In another bowl add 2 eggs and sugar. Using a whisk or a spoon beat this well till sugar is dissolved. Then add yoghurt, vanilla essence and oil. Combine all these well. To this wet mixture add flour and choc sauce little by little and fold lightly until you get a smooth thick batter. Preheat the oven in 180 C for ten minutes and bake in a 7 inch pan for about 45 to 50 min. Once the cake is completely cooled frosting can be done. Whip the cream until soft peaks are formed. Cut the cake into two equal portions. Spread the whipping cream and top it with jam in between the cake. Cover it with the other half and frost the cake with remaining cream .Garnish with dark chocolate curls and glazed cherries. In order to get a tall cake bake two separate cakes and frost with cream. Cherry filling can be used instead of jam.</div>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com3tag:blogger.com,1999:blog-1122729874266218994.post-28374716215998261982016-12-23T22:18:00.000-08:002016-12-23T22:18:10.118-08:00Christmas Stollen bread<div dir="ltr" style="text-align: left;" trbidi="on">
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Christmas calls for something special, so why not try a German fruit bread loaded with all the goodness of macerated fruits with a kick of spices. Stollen is a rich fruit bread which is normally baked during Christmas time. Traditionally stollen bread has a marzipan(optional) filling.<br />
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Ingredients<br />
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<li>4 cups all purpose flour</li>
<li>1/2 cup sugar </li>
<li>60 gm. butter (50 gm for bread and 10 gm for brushing on top of bread)</li>
<li>1 egg</li>
<li>1 cup milk</li>
<li>2 cups dry fruits soaked in rum or fruit juice</li>
<li>1 teaspoon salt</li>
<li>2 teaspoon yeast</li>
<li>1/2 cup powdered sugar or icing sugar </li>
<li>2 cloves </li>
<li>3 pods cardamom </li>
<li>A small piece nutmeg </li>
<li>A small stick cinnamon</li>
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In a small bowl add 2 teaspoon yeast with 1 teaspoon sugar and 1/4 cup lukewarm water. Let this rest for 10 min until it becomes frothy and creamy. This is known as "proofing of yeast". Dry roast the whole spices and make a fine powder. Mix flour, sugar (powdered sugar can be used ), salt and spices. To this add yeast, milk, butter and egg. Knead well for about 10 to 15 min until the dough is soft. Let this rest and rise in a warm place for 1 hour till it doubles up. Knead the dried fruits into the dough and roll it into two loaves and place it in a prepared baking sheet. Let it rest and rise for another 45 mins. Brush the loaves with beaten egg. Preheat oven to 180 deg Celsius. Bake in the preheated oven for 25-30 minutes till a golden brown crust is formed. Generously smear the loaves with 1 tbsp melted butter and dust icing sugar on top. Serve warm, with lots of love.</div>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-67187108895882150072016-12-11T05:41:00.001-08:002016-12-23T07:48:13.619-08:00Fish Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">Christmas is just around the corner and its time once again for feasts, fun and get-togethers. Check out this fish masala recipe which can be served with bread, piping hot rice or chappathi.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ingredients</span></div>
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<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 kg kingfish cubed</span></div>
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<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">4 medium onion chopped</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 medium tomatoes chopped</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 table spoon Kashmiri chilli powder</span></div>
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<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 table spoon coriander powder</span></div>
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<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 table spoon pepper powder</span></div>
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<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 teaspoon whole mustard seeds</span></div>
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<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 teaspoon cumin seeds</span></div>
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<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 tablespoon each ginger and garlic paste</span></div>
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<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">oil</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms";">juice of 1 lemon</span></div>
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<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">4 tablespoon cream (optional)</span></div>
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<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">curry leaves</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">salt</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Marinate fish in 1/2 teaspoon chilli powder, pepper powder, juice of one lemon and salt for 30 minutes. Shallow fry this in oil and keep it aside. For the masala, mix chilli powder, coriander powder, pepper powder, ginger garlic paste, mustard and cumin seeds in a blender and make a fine paste. In a pan, sauté onions till they become transparent and add the masala along with tomatoes till the rawness of the masala is gone and oil separates from the masala (around 10 min in low flame). Add the fried fish to this gravy with 1/2 cup of water. Gently toss the fish in this gravy and cook for another 5 minutes. Finally add cream and garnish with curry leaves.</span> </div>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-20763080470438532882016-11-20T00:25:00.000-08:002016-11-20T00:31:30.617-08:00Spiced Carrot Pineapple Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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A moist aromatic cake made with carrot and pineapple. There' s a slight spicy flavor which brings out the character in this cake. Cream cheese whipped cream frosting balances the sweet, tarty and salty flavors of this cake.<a name='more'></a><br />
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Ingredients<br />
<ul>
<li>2 cups grated carrot</li>
<li>1 cup finely chopped pineapple (canned or stewed)</li>
<li>1/4 cup raisins</li>
<li>2 cups all purpose flour</li>
<li>11/2 cup sugar</li>
<li>1 cup cooking oil</li>
<li>4 eggs</li>
<li>2 tsp baking powder </li>
<li>1 tsp baking soda</li>
<li>1/2 tsp cinnamon powder</li>
<li>1/4 tsp garam masala powder</li>
<li>1/2 tsp salt</li>
<li>1 table spoon vanilla essence</li>
</ul>
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Beat eggs, oil and sugar well with a whisk or hand blender till it is smooth and creamy. Mix flour, baking powder, baking soda and salt well. Add this dry ingredients slowly to the egg mixture. To this add the grated carrots, raisins and pineapple. Fold this gently dont over mix. To spice this up add garam masala powder, cinnamon and vanilla. Bake for 1 hour in 180 C.<br />
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Frosting<br />
<ul style="text-align: left;">
<li>1 1/2 cup whipping cream</li>
<li>200 gm cream cheese</li>
<li>1 cup powdered sugar or icing sugar</li>
<li>1 teaspoon vanilla essence</li>
</ul>
Blend this together until stiff peaks are formed. Chill for 30 minutes and frost.<br />
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-82917331406661629752016-09-13T04:45:00.000-07:002016-09-13T12:00:48.040-07:00Easy Palpayasam (Rice Pudding)<div dir="ltr" style="text-align: left;" trbidi="on">
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Onam brings lot of good memories. For me, Onam is associated with good food, family time, flowers, songs and the list goes on. Preparing onasadya is a tedious job, so to make it simple at least for the main highlight - payasam, here's a palpayasam recipe with zero effort and hundred percent taste guarantee with just 3 ingredients.<br />
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<em>Wishing all a happy and prosperous onam !!!</em></div>
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<em>Ingredients</em></div>
<ul>
<li><div style="text-align: justify;">
1 litre milk( full fat )</div>
</li>
<li><div style="text-align: justify;">
1 cup sugar</div>
</li>
<li><div style="text-align: justify;">
4 tablespoon payasam rice or broken matta rice (podi-ari)</div>
</li>
</ul>
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In a pressure cooker add all the ingredients. Stir well till the sugar dissolves. Switch on the flame, close the lid of the pressure cooker with the weight and cook in high flame for 5min and reduce the flame to the lowest in a medium burner and cook for 30 min. Off the flame and let this rest for another 20 min until the pressure subsides. That's it payasam ready and serve hot or cold.<br />
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<em>Do Note</em><br />
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<ul>
<li><div style="text-align: justify;">
The colour of the payasam should be light pink. To get this colour the milk should be cooked properly so the cooking time is important and the flame should be low .</div>
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<li><div style="text-align: justify;">
Never open the lid before the pressure subsides.</div>
</li>
<li><div style="text-align: justify;">
Broken basmati rice can also be used for this recipe.</div>
</li>
<li><div style="text-align: justify;">
The payasam will thicken slightly once it cools. It can be loosened by adding milk if a thinner consistency is needed.</div>
</li>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-20251059777721378052016-08-27T00:31:00.001-07:002016-08-27T00:31:09.943-07:00Kerala Style Mackerel Curry (Ayala Varutharachathu)<div dir="ltr" style="text-align: left;" trbidi="on">
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When you are back from a long vacation, you miss homemade food the most. I am currently experiencing that so to curb that made this fish curry which is a typical Kerala delicacy .The roasted coconut gravy gives this curry an extra kick which goes well with brown rice or chapatti's.<br />
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Ingredient's<br />
<ul>
<li>1/2 kg Mackerel cleaned</li>
<li>1cup coconut grated</li>
<li>1 cup small onions</li>
<li>1tbsp ginger chopped</li>
<li>3 green chillies chopped</li>
<li>2 tbsp Kashmiri chilly powder</li>
<li>1 tbsp coriander powder</li>
<li>1 teaspoon fenugreek seeds</li>
<li>1/2 cup tamarind juice from a small lemon sized tamarind</li>
<li>Mustard, dry chilies, curry leaves for tempering</li>
<li>4-5 tbsp coconut oil</li>
</ul>
Dry roast coconut till it becomes brown colour in low flame. Then just before switching off the flame add chili powder and coriander powder and mix well. In a blender make a very smooth paste of this . This is the base of the fish gravy. In a pan add oil then fenugreek seeds, mustard , dry chilies and curry leaves. Once it start spluttering add chopped small onions, ginger and green chilies. Sautee for 5 minutes. Pour the gravy and let it boil in low flame till oil separates and the color changes to a dark brown. At this stage add tamarind juice plus 1 cup water and bring it to a boil . Finally add mackerel. Simmer for about 10 to 15 minutes or until a thin layer of oil is formed on top of the gravy. The gravy will be slightly thick and serve warm. <br />
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-61747488263496488692016-06-26T03:57:00.000-07:002016-06-26T03:58:17.343-07:00Undaputtu - Coconut Prawn Rice Dumpling<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">All over the world people fast during this month. So to break fast you need something simple healthy and wholesome. This recipe is perfect for that. It's a famous Malabar delicacy made during Ramadan time.</span><a name='more'></a><br /></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ingredients</span></div>
<ul>
<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">250 gms prawns cleaned</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">2 medium onion chopped</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 medium tomato chopped</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">2 teaspoon ginger garlic paste</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">2 teaspoon Kashmiri chilli powder</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 teaspoon turmeric powder</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon fennel seeds crushed</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">curry leaves and coriander leaves</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 cup rice flour</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">2 cups water </span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon salt </span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">2 tablespoon ghee</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup coconut shredded</span></div>
</li>
</ul>
<span style="font-family: "trebuchet ms" , sans-serif;">Marinate prawns in 1 teaspoon chillipowder , 1/4 turmeric and salt for 15 to 20 minutes.</span><br />
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In a pan shallow fry this prawns for just one minute. Don't cook for more than 2 min as the prawns will turn hard. Remove the prawns from oil.</div>
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<span style="font-family: "trebuchet ms" , sans-serif;">In that oil add chopped onions and sauté till it becomes transparent. Then add ginger garlic paste and remaining 1 teaspoon chilli powder and sauté for another 3 minutes.</span></div>
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To this mix add chopped tomatoes,curry leaves and crushed fennel seeds. Let this sauté till the rawness of the gravy goes and oil separates from gravy. Once it's done add the prawns and coriander leaves. The filling is done. </div>
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<span style="font-family: "trebuchet ms" , sans-serif;">In a pan add 2 cups water. Once it start boiling add 1 teaspoon salt and 1 tablespoon ghee. To this add the rice flour and lower the flame and mix well till all the flour is combined with water. Let this rest for 5 minutes and after that knead this well to a soft dough.</span></div>
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Roll small lemon sized balls and stuff the filling inside. Then roll this in coconut and press well to form a nice round coconut ball. Steam this for 20 minutes and serve hot.</div>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com0tag:blogger.com,1999:blog-1122729874266218994.post-51145951722446004302016-06-14T11:01:00.003-07:002016-06-26T00:14:15.652-07:00Zomato Meet Up and Iftar at Marriott Marquis <div dir="ltr" style="text-align: left;" trbidi="on">
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A serene, plush and regal setting. Warm cheerful staff and a wonderful company of foodies accompanied with good food would sum up the zomato meet up and iftar at the Marriot Marquis. <br />
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The Ramadan tent was set in Wanassa restaurant at the Marquis. <br />
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The food counters were placed outside the tent. The interior ambience was classy with pure white seating. They also had separate family tents for more privacy. The staff was extremely friendly and service was commendable. I was welcomed by cheerful and bubbly Hala with a warm hug. <br />
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The iftar spread was a medley of all cuisines with interactive cooking stations. There was sushi counter, Arabic , Indian , continental, Turkish with the addition of lot of salads, fresh fruits, dry fruits, traditional Arabic beverages and delectable desserts.<br />
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The dishes which I relished was kebabs with freshly made zatar cheese saj, jaris (slow cooked chicken with wheat and spices , sushi and some heavenly desserts.</div>
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A truly scrumptious night in a lovely ambience, spending quality time with fellow foodies - what more can one ask for!<br />
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And thanks Hala for this invite.<br />
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<div class="ramadan-info-box row">
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<strong>Iftar</strong></div>
<div class="medium">
<span class="bold fontsize5">Cost Per Person: </span>QR 215 </div>
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6:30 PM to 9:00 PM (Sun-Sat)</div>
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<div class="bold">
<strong>Suhoor</strong></div>
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<span class="bold fontsize5">Cost Per Person: </span>QR 75 </div>
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9:30 PM to 1:00 AM (Sun-Sat)</div>
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<strong>For Bookings Contact</strong></div>
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44774030<br />
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<a href="https://www.zomato.com/doha/wanassa-ramadan-tent-marriott-marquis-doha-dafna" target="_blank" title="View Menu, Reviews, Photos & Information about Wanassa Ramadan Tent - Marriott Marquis Doha, Dafna and other Restaurants in Doha"><img alt="Wanassa Ramadan Tent - Marriott Marquis Doha Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/6202972/biglink" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>
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Gopsgourmethttp://www.blogger.com/profile/11475358507879277993noreply@blogger.com1tag:blogger.com,1999:blog-1122729874266218994.post-80645211224967934352016-06-09T02:08:00.000-07:002016-06-11T07:49:25.385-07:00The Grand Hyatt Doha Ramadanak Experience<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Calibri;"></span><br />
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<span style="font-family: "calibri";">When I got a chance to be part of the sneak peek at the
Ramadanak tent, Grand Hyatt, I knew it would be something unique to look
forward to. So, accompanied by my good friend Manjoo (scoopoflove.com), our adventure began. </span></div>
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<span style="font-family: "calibri";">A majestic chandelier and flowers welcomed us in the lobby
and from there, ran a red carpet welcome with moon lit lanterns and purple
hazed lights. The whole place was aesthetically decorated in keeping with the
true spirit of Ramadan. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnIO8_kHLg7Ra9Pr1Wfd3nRSzfNgphsVQtCVzxWVxntqNWiIimbBPpi41mGd_w-VmXniPOQauvHXlWyicNNYjD2hSJ0A3a71BftI_fPcji6M1skp3Vke6gPqEQ3zdkFzO3JJ-ys5HTzz8/s1600/LOBBY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnIO8_kHLg7Ra9Pr1Wfd3nRSzfNgphsVQtCVzxWVxntqNWiIimbBPpi41mGd_w-VmXniPOQauvHXlWyicNNYjD2hSJ0A3a71BftI_fPcji6M1skp3Vke6gPqEQ3zdkFzO3JJ-ys5HTzz8/s400/LOBBY.jpg" width="400" /></a></div>
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<span style="font-family: "calibri";">The tent was set up in the Grill Restaurant. We were
welcomed by staff in traditional Arabic attire. The restaurant adopted a
different layout by starting with the dessert counter right at the entrance,
which was really catchy. </span></div>
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<span style="font-family: "calibri";">Being a sugar addict I<span style="mso-spacerun: yes;">
</span>loved this concept, and thought of starting right from there with so
many tempting and luscious desserts starting with chocolate fountains,
macaroons, tarts, cakes and Arabic desserts. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9zSZCeMcSZA8gHU_eBC6Rw2QUIWPoVkf_moaTPSIl18XdY97PTXUFPOVaHaTH0O4cE06XRCSO2ip72UwxEzVoK0uD67pdalZvKSNUTVre_1fC4oJw_Fwy7BQeXuOXYYhCIcQA-Zp5iw/s1600/PANAC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9zSZCeMcSZA8gHU_eBC6Rw2QUIWPoVkf_moaTPSIl18XdY97PTXUFPOVaHaTH0O4cE06XRCSO2ip72UwxEzVoK0uD67pdalZvKSNUTVre_1fC4oJw_Fwy7BQeXuOXYYhCIcQA-Zp5iw/s400/PANAC.jpg" width="400" /></a></div>
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<span style="font-family: "calibri";">Among them, cheese kunafa, umm
ali, aish al saraya , camel milk panacotta and coffee profiteroles stole my
heart. </span></div>
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<span style="font-family: "calibri";">Right next was juice counter serving refreshing traditional
Arabic drinks like Jaleb, Rose water and tamarind drink.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YnfwJL9k-FtfpnIeEtRYmf-rfv5Vqt4hIarrUDVS2UPQkuCv4nmrJaA-WvkKNdCE64t3f09Opy10IxZXcyzafB7kNTc5LzF4jFHKpRaMFaN1lmGjNw_rEJhWq8fBMDQgFQquueIQIJM/s1600/DRINKS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YnfwJL9k-FtfpnIeEtRYmf-rfv5Vqt4hIarrUDVS2UPQkuCv4nmrJaA-WvkKNdCE64t3f09Opy10IxZXcyzafB7kNTc5LzF4jFHKpRaMFaN1lmGjNw_rEJhWq8fBMDQgFQquueIQIJM/s400/DRINKS.jpg" width="400" /></a></div>
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<span style="font-family: "calibri";">Many appealing Food Stations followed from there </span></div>
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<span style="font-family: "calibri";">Bread Section</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rt3Lf93FJDGizgiqe05L5uatKFyAK5v_Ticj5Q8oqWrCjEfeAoB1_tu1Zwnm3X3AT6bUVpGZ-Mu3QBFd3m9fPPQ7HFlZVndCLstqiYqBduMdng1Nvvlq8jlS06ttXHcSl3U7saLOW20/s1600/20160605_201644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rt3Lf93FJDGizgiqe05L5uatKFyAK5v_Ticj5Q8oqWrCjEfeAoB1_tu1Zwnm3X3AT6bUVpGZ-Mu3QBFd3m9fPPQ7HFlZVndCLstqiYqBduMdng1Nvvlq8jlS06ttXHcSl3U7saLOW20/s400/20160605_201644.jpg" width="400" /></a></div>
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<span style="font-family: "calibri";">Continental</span></div>
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<span style="font-family: "calibri";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYwvzChL9STfJLV5jHpcbr8h1HXYhe7djThY8PCa9hTjEjFjHj2e2ZXKTjRCUWTCszqeWjMkCYepCg9gui6ZBx2N8hwc8K7KJw5Lsw5ptO91JJs8iIcXxefeaa22FcNP300H1eIvCtvE/s1600/20160605_201354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYwvzChL9STfJLV5jHpcbr8h1HXYhe7djThY8PCa9hTjEjFjHj2e2ZXKTjRCUWTCszqeWjMkCYepCg9gui6ZBx2N8hwc8K7KJw5Lsw5ptO91JJs8iIcXxefeaa22FcNP300H1eIvCtvE/s400/20160605_201354.jpg" width="400" /></a></span></div>
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<span style="font-family: "calibri";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWAF8e_1CQDE76-o279NLpIvOjKNQulmo0-s2dkUFNbCnNlYlPgLfKsusvO76T9rLyOktfC62Gvb8SHLaxY6aPyzrk2lzco18EBoKctVbVqW0wlkpIzoNUGTA_KMisPHZK6biZ55QV1A/s1600/20160605_201406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWAF8e_1CQDE76-o279NLpIvOjKNQulmo0-s2dkUFNbCnNlYlPgLfKsusvO76T9rLyOktfC62Gvb8SHLaxY6aPyzrk2lzco18EBoKctVbVqW0wlkpIzoNUGTA_KMisPHZK6biZ55QV1A/s400/20160605_201406.jpg" width="400" /></a></span></div>
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<span style="font-family: "calibri";">Turkish Grill</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHaRx3FRRM-wIqLGl14KL3pHZcsMn9zeT7HhUwNyQt8TDLTxmaqbmc9uOFcacC42flIBNu6X0DSZ8HNTKKBEPI3oMzusGhD1RRCqID4ey7ncZfIYCsS9kWptAUFU__ZuVou6b4sPwT-k/s1600/TURKISH+GRILL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHaRx3FRRM-wIqLGl14KL3pHZcsMn9zeT7HhUwNyQt8TDLTxmaqbmc9uOFcacC42flIBNu6X0DSZ8HNTKKBEPI3oMzusGhD1RRCqID4ey7ncZfIYCsS9kWptAUFU__ZuVou6b4sPwT-k/s640/TURKISH+GRILL.jpg" width="360" /></a></div>
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<span style="font-family: "times new roman";">
</span><span style="font-family: "calibri";">Arabic
savories/ hot and cold mezze </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AjjiSbrgthRSCrUlXUMAB7hMQJ7dqKm__u5O5pjlWLVV4EMpuoIihv6jgDHfXPgBKgmlB87hjCs_ZcieCcl2Ze9VIUR97U5wEQ1WzQ_z0bTco7M3sFGjV0_WYDRlqmW0ayBQc3N6ZWg/s1600/ARABICMERZZE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AjjiSbrgthRSCrUlXUMAB7hMQJ7dqKm__u5O5pjlWLVV4EMpuoIihv6jgDHfXPgBKgmlB87hjCs_ZcieCcl2Ze9VIUR97U5wEQ1WzQ_z0bTco7M3sFGjV0_WYDRlqmW0ayBQc3N6ZWg/s640/ARABICMERZZE.jpg" width="360" /></a></div>
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</span><span style="font-family: "calibri";">Salads<o:p></o:p></span><br />
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<span style="font-family: "times new roman";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oBF6tcqWRM3Dt5idHxe8EibC2-LyLanB6ilHKT7oVsNe73Bz3ud6LNCLixU7JmCkJzxlrv1yxQb0nJaxxeK0EUAu1lF1g4owR7gxXLWcNPdkHDwSaLnhv2omPGHolwY-ToNYp2zpEos/s1600/SALAD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oBF6tcqWRM3Dt5idHxe8EibC2-LyLanB6ilHKT7oVsNe73Bz3ud6LNCLixU7JmCkJzxlrv1yxQb0nJaxxeK0EUAu1lF1g4owR7gxXLWcNPdkHDwSaLnhv2omPGHolwY-ToNYp2zpEos/s400/SALAD.jpg" width="400" /></a></span></div>
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<span style="font-family: "calibri";">Seafood</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1GJ6w8iN2IaY0um829VCH9c1g_V7qNJdEz5XZHyU1AGXNLbtRjgrHcfdarYFywUekqSqp4V_3HMUAWxktG0VW8LOUO4IYO8eYMByxiNUPevnec18kNcI8iORy7EM3qW6A8f7pX7ZL1Ac/s1600/SEAFOOD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1GJ6w8iN2IaY0um829VCH9c1g_V7qNJdEz5XZHyU1AGXNLbtRjgrHcfdarYFywUekqSqp4V_3HMUAWxktG0VW8LOUO4IYO8eYMByxiNUPevnec18kNcI8iORy7EM3qW6A8f7pX7ZL1Ac/s400/SEAFOOD.jpg" width="400" /></a></div>
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<span style="font-family: "calibri";">The Qatari dishes stood out in the mammoth spread. My
personal favorite was Machkool with chicken which was a mildly spiced succulent
chicken stew with potatoes. Marbeen Rice with shrimps was next. Lamb Ouzi
(roast lamb served on a bed of Oriental rice) and Nikhi (chickpeas in chicken
stock) were also scrumptious.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWefcs2W3AxymTvCV3yFh4n3Arn5SeNolVUZAdaTM6L9ZLMDMYPhSrtbkn176k-Oyc_JLv9LH9ynCBHkaEfe6SAfF4kLymvEdN392ECzZio1SNk76A4DB9HKta_34KLKz41keDfJ0bhMA/s1600/NIKHI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWefcs2W3AxymTvCV3yFh4n3Arn5SeNolVUZAdaTM6L9ZLMDMYPhSrtbkn176k-Oyc_JLv9LH9ynCBHkaEfe6SAfF4kLymvEdN392ECzZio1SNk76A4DB9HKta_34KLKz41keDfJ0bhMA/s400/NIKHI.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GzAk8GT__BvBSEs3V7mGtULJR2mgVsm953KE84OzsqggRIVGBbGgCZ-VjLOvs_3KpACpzO3rOwNw3fZ0lh3n-svYBJA30aNt1i6VU0X38UCzdvSWuhA11oe054VqhNPtunkan7oQLA4/s1600/OUZI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GzAk8GT__BvBSEs3V7mGtULJR2mgVsm953KE84OzsqggRIVGBbGgCZ-VjLOvs_3KpACpzO3rOwNw3fZ0lh3n-svYBJA30aNt1i6VU0X38UCzdvSWuhA11oe054VqhNPtunkan7oQLA4/s400/OUZI.jpg" width="400" /></a></div>
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<span style="font-family: "calibri";">The venue, ambience, service was praiseworthy. The buffet
highlighted the local cuisine as well as maintained a good balance of all
regions. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizXA2PE5tGZSE7Z8mahYWUvu6EjFs2qLeBMG1vPwLP2ZvuoFevTj1SU5H_V0FtRsl7Y12WQF1e0nwfSPJHcVepkimr1Ld92FdfuQQwQj90k0Pw0I2XtcpvrvZ4_WevvUlnWPPYsG67Plc/s1600/SEATING.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizXA2PE5tGZSE7Z8mahYWUvu6EjFs2qLeBMG1vPwLP2ZvuoFevTj1SU5H_V0FtRsl7Y12WQF1e0nwfSPJHcVepkimr1Ld92FdfuQQwQj90k0Pw0I2XtcpvrvZ4_WevvUlnWPPYsG67Plc/s400/SEATING.jpg" width="400" /></a></div>
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<span style="font-family: "calibri";">As a budding food blogger, this gave me a chance to connect
with the creamy layer of Doha's Food blogger's community. </span></div>
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<span style="font-family: "calibri";">Do check out this
feast at the Grand Hyatt ramadanak tent with your family and friends and enjoy
a blessed and joyous Ramadan.</span></div>
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<span style="font-family: "calibri";">Suhoor </span><span style="font-family: "calibri";">QR 200 per person 10 p.m to 1a.m</span><br />
<span style="font-family: "calibri";">Iftar Q</span><span style="font-family: "calibri";">R 220 per person 6.30 p.m to 8.30 p.m</span></div>
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<span style="font-family: "calibri";">Bookings: </span><span style="font-family: "calibri";">44774042</span><br />
<span style="font-family: "calibri";"></span><br />
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<a href="https://www.zomato.com/doha/ramadanak-tent-grand-hyatt-westbay" target="_blank" title="View Menu, Reviews, Photos & Information about Ramadanak Tent - Grand Hyatt, Westbay and other Restaurants in Doha"><img alt="Ramadanak Tent - Grand Hyatt Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/6202974/minilink" style="border: currentColor; height: 36px; padding: 0px; width: 130px;" /></a>
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