Thursday, 1 October 2015

Homemade Chikna Khoya - Stove Top method Milk Solids

Almost throughout her life my Mum prefered buying most of the stuff from markets or shops where her parents used to purchase, she would trust them fully. She would change even two buses to go to those shops. She would go to Manek Chowk, liveliest and busiest market in Ahmedabad to get stainless steel utensils or jewellery where you can find hundreds of Jewellery shops in one market. There are many props which I use for this blog, I've got from there :) Spices and dry fruits she would get from the spice market Madhu Pura, Clothes, fabrics and for sari shopping she would prefer Dhalgar vaad and Ratanpol. 

Recently I took my daughter to all of these places and shopped till we dropped !!!

And I clearly remember especially to get her favourite loose tea which was WAGH BAKRI ( my favourite too and I am lucky to get it here too). She would never get tired to go all the way. Many times I tagged along with her, and help her to carry those bags.

I don't remember a single time during childhood when Mum made khoya at home, she didn't have to, Only fresh khoya was always brought in the house from her favourite and trusted shop.
I would get super duper excited when Mum takes me to get Khoya from Kalupur, the heart of Ahmedabad.

A trip to khoya shop means yummy food in the house :) Makes me nostalgic,
Countless tiny shops, but filled with variety of Khoya or Mawa you can get. Batti Khoya, Chikna Khoya and Danedar khoya, it felt like you are already in a Mithai shop.  Although there were so many shops, but Mum would only stop at this particular shop and get fresh Khoya because that shop was frequently visited by Mum's family as khoya or Mawa were used heavily in their family.

Khoya or Mawa is hugely used in making many Indian sweets or Mithai, also added in many curry dishes to bring richness to the dish. We are lucky enough to get one type of Khoya, which is rock hard I assume it's Batti Khoya, however most of the times I prepare Khoya using Ricotta cheese, recipe is here in M/W .

I never made khoya from using only milk powder, opportunity came recently. I always keep milk powder bag in my fridge and few weeks back while I was cleaning the fridge, I checked date and it was end of september. I scratched my head thinking what will I do with it ? So first thought came into mind to make some Indian sweets and conjured up Kesar, Badam and Pista Barfi which was a huge hit in the family and on my blog :) Always maintaining it's place in "All time favourite Posts".

With the remaining milk powder plan was to making khoya and freeze it for later use. I did not have any cream or full fat milk in the fridge at that very moment, so just used skimmed milk and couple of tablespoon of ghee. After 10-15 minutes I had this aromatic khoya ready. Cooled it wrapped it in a butter paper and left it in the freezer. Although after freezing this khoya, it will become danedar khoya, so you can use in any kind of  Sweets or Mithai.

Now that so many Indian festival are in line up one after an another, Khoya demands will be sky high and so does prices,  rather than buying adulterated khoya from the market, especially you guys in India, I have read and seen some shocking news about khoya,  try this recipe and be proud of :)

Notes :-

Single cream can be used instead of milk.
Unsalted butter can be used instead of Ghee.

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Homemade Chikna Khoya

Clean and fresh khoya made with Full fat Milk powder. Can be used in many Indian sweets or Mithai.
  • 500 g Full fat milk powder
  • 2 tbsp. Ghee
  • 75-80 mls. Milk

Heat ghee in a heavy bottom pan or non stick pan on a low heat.
Add milk powder and quickly start stirring, be extra careful not to burn the milk powder. 
Keep roasting powder for 3-4 minutes.
Now add milk and combine everything.
Keep stirring mixture on a low heat, again keep an eye on it.
After few minutes you will see mixture getting thick.
Keep stirring, you will get thick but sticky mixture.
Once mixture starts thickened, turn off the heat. 
Remove pan from the heat, but keep stirring the Khoya for another 2-3 minutes.
Transfer into another plate, let it cool or use straight away in the recipe.
If you want it for later use, let it cool completely.
Wrap in a butter paper and keep in refrigerator or freeze it and use within a month.
Prep time: Cook time: Total time: Yield: 500 g

Thank you for stopping by and reading this post :)

Wednesday, 30 September 2015

Herby Tofu Kebab and Orange salad #delicious #lowGI #jamieoliversuperfood #superfoodsalad

This is not an ordinary salad, it's a superfood salad, It's almost one pot meal in a way,  it's a herby tofu and Orange salad !!! 
It's vibrant, extremely delicious and of course packed with all the goodness which our body requires everyday ! 

I know summer has already packed it's bags and autumn is settling in the air, maybe many of you in search of autumn recipes, but let me assure you, that you still can fit this awesome salad  in your diet. This salad is packed with Iron, minerals , protein and abundance of vitamin C which you'll need for your immune system, especially in winter when its needed this most. So if you are thinking for the next summer to try out this recipe, let me remind you that you willthe big loser :)

Herby tofu kebab and orange salad, recipe I partly conjured up while I was watching Jamie Oliver's cookery programme Jamie's Everyday Super food  last week. Jamie was making this salad non veg, but I immediately thought about replacing with tofu and told myself my next trip to supermarket will be so soon :) I like Jamie's recipes, actually I've seen his debut cookery show The Naked Chef, young boy came and talking about food, so surprising it was. 

I took a walk to the shop, a bonus point goes for me,  my trip to supermarket was a lucky one, when I went to chilled aisle what I saw ? Tofu was on a good offer, quickly grabbed 4 packets as best before date is till November, also found all the fresh herbs, a guy told me that they have just arrived in the store few minutes ago, I was very pleased.

With all my grocery I headed to the till, lady on the till ( I think she was european, from her accent I knew ) was so surprised to see tofu. She bombarded me with so many questions about tofu. Will not tell you here how many questions she asked me, but couple of  them were 'Is tofu a meat' ? and how you're surviving without meat :) and last one 'what if someone next to you eating non veg ? 

I wanted to tell her so much about it, but I just smiled and replied her yes, you can :) and also told her what to eat or not it's people's own choice and I left the shop with a smile :) Came home and prepared this salad very quickly and wolfed it down less than five minutes. Trust me after having this salad at lunch around 1 pm, I did not need any snacks in between just drank few glasses of water and had dinner about 7:30 even for dinner I wasn't starving !!

Next day my plan was to go and meet daughter at her university place , again I prepared this salad and packed for her. As soon as I reached she asked me Mum, have you got lunch for me ? I handed over her a container, she did not say a word but she kept eating, there was a silence in the room, the only noise I can hear was crunchy bread going kruummmm krummmm in her mouth :)

I used home grown MINT :)

Salad didn't survive for long, after she finished said "Mum this salad is a keeper, and I will prepare even myself here, not saying just because I was hungry, but you've made a master piece and you must post it on your blog" ! Then I told her how I made, where the inspiration came from and etc and in the evening headed back home. 

So third time I prepared this salad yesterday in less than a week and posting recipe today ! Hope you guys like it and if you prepare let me know :)

Only add orange slices and Tofu, Bread kebab when you are ready to eat.
Perfect for lunch box.

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Herby Tofu Kebab and Orange Salad

Vibrant, Delicious and nutritious superfood salad , no one should miss out on it !

  • 4-5 Sprigs of fresh rosemary
  • 4 Garlic cloves
  • 2-3 tbsp. Extra Virgin Olive oil
  • 2 tbsp. White vine vinegar
  • to taste Sea salt
  • 1/4 tsp. Freshly Crushed black pepper
  • Pinch Red chilli flakes ( optional )
  • 1 packet Firm Tofu
  • 3 thick slices Thick slice of multigrain and sees bread
  • 1 Bay leaf ( I used fresh )
  • 200 g Baby spinach
  • 4 tbsp. Dill leaves
  • 3 tbsp. Parsley, Coriander and mint leaves
  • 1/2 Crispy leafy salad packet
  • 1 tbsp. Lemon juice
  • 3 peeled Oranges
  • 25 g. Feta cheese
  • 4-5 Bamboo skewers ( soak in water for about 2-3 hours)
  • 1 tbsp. Edible dried lavender leaves
Drain water from the tofu and try to make dry as possible.
I left it out of the fridge for half an hour.
Add rosemary, garlic cloves, salt, oil, vinegar in blender jar and blend till you get lovely smooth marinate. 
Chop the tofu and bread into 2-3 cm chunks, add in a bowl with rosemary paste. 
Gently toss everything together and make sure everything is coated well.
Once marinated, thread the tofu and bread on soaked bamboo skewers.
Heat a frying pan on a medium heat, place a bay leaf on it and lay the skewers in a hot pan and cook until golden every side.
Altogether it will take 5-6 minutes.Meanwhile peel the skin of the orange, then slice into rounds.
Place all the spinach, herbs and other salad leaves in a big bowl. 
Add lemon juice.Toss well.
On a serving plate arrange bed of salad, place orange slices and top with the tofu and bread kebab.
Crumble over the feta cheese and edible flower and serve immediately. Enjoy !!
Prep time: Cook time: Total time: Yield: 4 people
Thank you for stopping by and reading this post :)

Wednesday, 23 September 2015

Red Pepper and Chilli Chutney for cheese #britishflavours #plouhman'ssandwich #chutney #Christmasgift

We are huge fan of ploughman's sandwiches, sometimes known as cheese and pickle sandwich or cheese and chutney sandwich. A typical British sandwich resemblance to a ploughman's lunch.  A ploughman's lunch basically a cold meal most commonly consumed during midday.

Ploughman's sandwich consists of cheese mainly cheddar , a sweet and vinegary pickle or chutney which is a 'key ingredient' with salads such as lettuce or rockets. I love to add few slice of tomatoes and cucumber too. A delicious and filling sandwich. For many years we used to use one particular brand pickle, lately supermarkets are flooding with numerous variety kind of chutneys and pickle jars so we tried few of them past couple of years.

One of them was Red pepper with Jalapeno, flavours were amazing of this particular chutney which you can either use in sandwiches or great on cheese board too.

But a small jar with  a hefty price !

 Because everyone was loving it, I kept buying it. A thought never came to my mind to make it at home until I got hold of almost 1 kg red pepper from the market for only £1.

I thought there was no better time to get chutney making !  As soon as came home with them quickly checked few basic recipes and worked out how to prepare this particular recipe which we love to the core !

Home grown tomatoes and salad !

Headed to the kitchen , in just a few minutes started stirring this wonderful sweet, mildly spicy and vinegary chutney, a perfect addition to a delicious cheddar sandwich. Also this chutney transforms an ordinary cheese and biscuit snack into something special too. This gorgeous and vibrant homemade chutney can become a delightful gift for the ardent chutney lover !
Sunny boy and me are hooked on gorging this chutney with dollops of soft cheese on crackers, Soooo yummy !

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Red Pepper and Chilli Chutney

Sweet, mildly spicy and vinegary chutney made from fresh red pepper and chillies. A perfect addition to a delicious Cheddar sandwich !

  • 500 g Red pepper
  • 3-4 Fresh red chillies or red jalapeno ( reduce the amount if you prefer less spicy ) ( I used Indian variety)
  • 2 big Cooking Apple
  • 2 big Red onion finely chopped
  • 2 Vine tomatoes
  • 2 tbsp. Olive oil
  • 2 tbsp. Ginger-Garlic paste
  • 10 tbsp. Cider vinegar
  • 200 g Brown sugar
  • 1 tbsp. Kashmiri chilli powder (optional)
  • pinch Red chilli flakes dried
Keep few small sterile jars ready. 
Heat oil in a pan, add chopped onion, cook very slowly for about 15-20 minutes or until the onion becomes sticky. 
Meanwhile finely chop peppers, chillies, tomatoes and apples or use food processor ( I used it ) do not make puree.
Add all the chopped ingredients, ginger-garlic puree, sugar and vinegar.
Mix everything and keep stirring.
Let it cook on a very low heat.
When the liquid reduces, you will get very thick and sticky chutney. 
It will take about 40-45 minutes. 
Switch off the heat.Spoon in into sterile jars. 
To keep for a longer period, keep it in a cool dark place.
Once opened keep it in a refrigerator and use it in couple of weeks. Enjoy !
Prep time: Cook time: Total time: Yield: 3 small jars

Thank you for stopping by and reading this post :)

Thursday, 17 September 2015

Del de leche / Caramel Rava Badam Ladoo/Ladu - Del de leche Almond and Semolina Truffles #Ganeshchaturthi #indiansweets #ganeshalovesmodak #Ladoo

Today is Ganesh Chaturthi, a religious festival close to every Hindu. This festival celebrated in honour of the Lord Ganesha, a ten day long festival people celebrates throughout India but Maharashtra is the state known for the grand scale Ganesh Chaturthi celebrations !

Although we don't celebrate here with so much zeal, we do perform little Puja at home and this festival and puja gives me chance to feast on the special delicacy like Ladoo/Modak.

Ganesh Chaturthi means Ladoo / Modak season, foodies like me wait for Modak and Ladoos. A sweet treat which is Lord Ganesha's favourite. Traditional Modak I have never prepared or eaten, in Gujarat Churma Ladoo are hugely popular on this festival, so I've been preparing Gujarati Churma Ladoo, M/W method Churma Ladoo , Besan Ladoo , Paneer and Kaju Ladoo or Ghotma Ladoo for Prasad.

This year I wanted to make little different for prasad, since I bought couple of Dul de leche / caramel tin couple of weeks back because it was on offer thought of making Rava Ladoo with almond meal and caramel as we are huge fan of anything but caramel. This morning woke up and prepared in just less than 15 minutes and offered to lord Ganesha, before son left for college he popped one in his mouth..straight away his hands reached out for more !

Sent a picture of Ladoos to daughter who is on few days holiday to Ireland, she asked me why caramel Ladoo Mum ? My answer was this ' India is four and half hours ahead than us, so already Ganesha must have had so many traditional Modaks and Ladoos, so when he reaches to us we must give him something fusion, that's why I prepared Caramel Ladoo' daughter replied
' I knew, you'll make some excuse :P '

Well, jokes apart, believe me whats seem very difficult to prepare and bring it to perfection sometimes it's easiest thing to do. These are a fine example of what I am getting at. These Ladoos tastes divine and scrumptious , little chewy and nutty. takes very little time to prepare.

Notes :-
Instead of caramel use condensed milk, if caramel is not available.
Ladoo mixture can be set in a tray and cut to diamond shape to make Barfi.
Melted chocolate can be drizzled on top of the laddoo and Barfi and omit pistachio nuts.

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Dul de leche Rava Badam Ladoo
A Sweet made of semolina,Almonds and dul de leche, tastes divine !
  • 2 cup Semolina
  • 1/2 cup Almond meal
  • 1 tbsp. Desiccated coconut
  • 1 tin Dul de leche or Caramel
  • 1/2 tsp. Cardamom powder
  • 1 tbsp. Ghee
  • 1 tsp. Pistachio slivered (optional)
  • 1 tbsp. Edible orange flowers ( optional)
Dry roast semolina on a very low heat for 10-12 minutes.
Remove from the heat, transfer into another plate.
Add ghee in same pan and roast almond meal for 3-4 minutes on a low heat.
Add caramel and stir quickly.Now add about 1 1/2 cup roasted semolina, combine well.
If you think mixture is enough thick don't add any semolina.
Maybe add couple of tbsp. semolina if you think mixture can take 
Add cardamom powder, mix well.
Switch off the heat, transfer ladoo mixture into another plate.
Let it cool little, apply ghee in your palms and make ladoo.
I used modak mould.Garnish with pistachio and flower.
Enjoy !
Prep time: Cook time: Total time: Yield: 15-18 pieces

Thank you for stopping by and reading this post :)

Wednesday, 16 September 2015

Gujarati Bharela Raviya - Stuffed baby eggplant Gujarati style #indiansabzi #aubergine #gujratithali #bharelaraviya

As a food blogger I do cook my own food and take pictures myself, that is what I love about food blogging. And of course on behalf of many other food bloggers I can say this too. This whole process we all like it until we cook something and definitely there will be a challenge waiting for us when the camera comes out of the bag !! Surely I found food photography a big challenge. Turns out making delicious food into a delicious picture is definitely not that easy !

Alright, there are  many many talented and gifted food bloggers out there may not agree with me because they have 'magic wand' ! Somehow they can shoot and post anything and everything so presentable for us to see on the screen, that anything and everything that is brown and curries too !

I am not one of them, I am a novice in taking good pictures of my recipes and taking baby steps in this skill. Also with brown colour food ( most of the Indian food ) and with many curries I can't seem to make any of them look decent and worthy of their amazing taste.

Curries, Sabzis and drink pictures makes me nervous, and definitely any eggplant or aubergine dishes always vexes me because of their brownness, and all the eggplant dish I love to have. I cook numerous type of eggplant sabji and curries, think about blogging it and drop the idea of taking pictures as soon as dish is prepared.

So why did I bother this time ? While I was cooking Bharela Raviya which is our family favourite, I thought when I search a recipe or going through someone's blog, I do not choose any recipe just because food picture is great. I always choose a recipe by an ingredients and method, not to forget that few decades ago most of the cookery books were without any pictures and still we learnt and cooked from it. There are many food bloggers out there, may not own expensive cameras or lenses, but they have delicious recipes which actually you do have chance of making it in your own kitchen. So for that reason here I am with the dish which you can prepare this dish, I totally agree Stuffed Eggplants sabji doesn't look appetizing in a photo as it is on it's own.  One day I might get lucky, till then enjoy this  absolutely finger licking good and tasty Bharela Raviya !!!!!!

Bharela Raviya is one of the authentic and unique Gujarati daily sabzi which is spicy and delicious. Once you prepared spicy and tangy stuffing with besan and various spices, it is one of the easiest dish to prepare.

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Gujrati Bharela Raviya -
Bharela Raviya is a Gujarati dish, stuffed with delicious besan and spices stuffing.
  • 12-15 Raviya or baby eggplants
  • 4 tbsp. Oil
  • 1 tsp. Cumin and Mustard seeds
  • Pinch Asafoetida ( hing )
  • 5-6 tbsp. Besan-Chick pea flour
  • Salt to taste
  • 2 tbsp. Desiccated coconut
  • 2 tbsp. Roasted peanut powder
  • 1 tbsp. Roasted sesame seeds powder
  • 1 tsp. Crushed fennel seeds
  • 1/2 tsp. Amchoor powder-Dry mango powder
  • 2 tbsp. Sugar
  • 2 tbsp. Oil
  • 5 tbsp. Fresh coriander leaves chopped
  • Pinch Soda bi co
  • 3 tbsp. Cumin and coriander powder
  • 1 tbsp. REd chilli powder
  • 1/2 tsp. Turmeric powder
  • 1/2 tsp. Garam masala
  • Pinch Hing
Roast besan on a very low heat til raw smell goes away.
Transfer into another plate and let it cool slightly.
Add all the other ingredients of the stuffing masala and mix well.
Wash and dry raviya, cut them into cross slits, without removing segments . 
Stuff the masala into slit raviya.
Heat oil in a kadhai or non stick pan,
Add mustard and cumin seeds, once crackle add hing and gently put stuffed raviya one by one. 
Keep heat on LOW.Cover the pan with lid and let the raviya cook in the steam.
Check after 10-12 minutes, gently rearrange them so they can cook other side as well. 
If masala gets too dry add very little water and cook on a very low heat. 
Occasionally turn them over and keep mixing all the masala with raviya.
Cook till aubergine are tender and cooked through. 
Garnish with fresh chopped coriander and serve hot with paratha, Naan or Roti.
Enjoy !
Prep time: Cook time: Total time: Yield: 5-6 servings

Use lemon juice if amchoor powder is not available.
This sabji can be prepared in pressure cooker with very little water til one whistle.
Ginger-garlic paste can be added in the stuffing.
Same stuffing can be used in okra, baby potatoes or onion. 

Thank you for stopping by and reading this post :)


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