Saturday, 22 July 2017

Moriyo Phool Makhana Kheer-Barnyard Millet and Fox Nuts Pudding

Moriyo and Makhana Kheer, so easy to prepare and it is luscious, ideal  to consume during fasting but you may enjoy it anytime!

This deliciously creamy Moriyo Phool Makhana Kheer (sweet thickened milk with Barnyard Millet and Fox Nuts) recipe is a sweet dish. It is a quick and comfort dish which can be enjoyed on fasting days such as Shravan Month, Gokulasthmi, Navratri or Mahashivratri. This rich and creamy kheer is prepared with Moriyo also known as Sama, Samo or Vrat ke Chawal and Makhane aka Fox Nuts, flavoured with cardamom, nutmeg and added nuts halfway through then garnished with almond and pistachio slivers.These added flavoures and textures make an already creamy kheer even more delicious!

More Kheer Recipe -> Shahi Mango paneer Kheer (can be consumed on fasting day) | Date and Pear Moriyo Kheer | Carrots and Fox Nuts Kheer | Doodhpaak | Garvanu-Gujarati Semolina Kheer | Beetroot Kheer | Meethi Boondi Kheer

The holy month of Shravan is here, it is the holiest and auspicious month of the Hindu year. This month is dedicated to Lord Shiva, not only devotees of Lord Shiva but followers from Sanatan Dharma around the world observes austerities, fast and prayers to purify the mind, the senses, the body and the soul. Also in this month, various big festivals such as Naag Panchami, Shitla Saatam, Raksha Bandhan, Janamasthmi and Hindola are celebrated with zeal.

Moriyo and Makhana Kheer, so easy to prepare and it is luscious, ideal  to consume during fasting but you may enjoy it anytime!


While I was growing up in India, I used to wait eagerly for the month of Shravana. Obviously, there are plenty of festivals lined up in this month, means so many delicious and gorgeous yummy treats were on the table.

As far as I know, my mum never observed any fast in the month of Shravan, and I followed same, however, sometimes I love to indulge in delicious fasting dishes. So here I am with Moriyo Phool Makhana Kheer! Some make a kheer with just Moriyo and you can also make it with just Phool Makhana. But I have combined Moriyo+Phool Makhana and made one kheer out of both. This experiment paid off and the results were very pleasing!!!

More fasting Recipe -> Must Try Vrat Ka Khana 

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Moriyo Phool Makhana Kheer
Moriyo and Makhana Kheer, so easy to prepare and it is luscious, ideal to consume during fasting but you may enjoy it anytime!
Ingredients
  • 50g Moriyo-Barnyard Millet
  • 50g Phool Makhana-Fox Nuts
  • 1ltr Milk
  • 1 Tbsp. Ghee
  • 150g Sugar
  • pinch Cardamom and nutmeg powder
  • 2 Tbsp. Almond and Pistachio slivers
  • 2 Tbsp. Cashew Nuts
  • Pinch Saffron threads
Instructions
Clean, wash and soak barnyard millet in cold water and leave it aside for 5 minutes.In a heavy bottom pan heat ghee and lightly roast fox Nuts until crispy.Remove fox nuts and add milk in the same pan.Bring the milk to boil and add soaked millet ( discard the water) and let it cook. keep stirring continuously.In a mixer grind the roasted fox nuts, don't make powder keep it coarse.Once you see milk getting thicker, add coarsely fox nuts.Now add sugar and continue cooking the kheer for another 5 minutes.Add saffron, cashews, cardamom and nutmeg powder.After a couple of minutes turn off the heat.Serve kheer in a serving bowl and garnish it with almond and pistachio slivers.Enjoy!
Details
Prep time: Cook time: 15 minutes total time: Yield: 6 servings







Saturday, 15 July 2017

Barbecued Halloumi and Mushroom Skewers

These Halloumi and Mushroom skewers served on flatbread alongside with healthy hummus and fresh salad, creates a delicious and fresh meal.

Hello, Weekend! I am so excited to introduce to you my new recipe Barbecued Halloumi and Mushroom Skewers which I conjured up recently. These Halloumi and Mushroom Skewers are simply delicious. It's spicy and tangy sauciness infuses every bite with lip smacking deliciousness. These char-grilled skewers make the perfect treat for any BBQ. I bet this drool-worthy dish may also be enjoyed as much by non-vegetarians as much as the vegetarians.

These Halloumi and Mushroom skewers served on flatbread alongside with healthy hummus and fresh salad, creates a delicious and fresh meal.


It's summer in my neck of the woods, the sun is constantly shining although temperatures are not high as used to be and we hardly have seen much rain this year, actually just a couple of days ago we received a flyer from the water board company asking us to start saving the water. We try in every way.

These Halloumi and Mushroom skewers served on flatbread alongside with healthy hummus and fresh salad, creates a delicious and fresh meal.

Summer screams BBQ parties, and we keep up with it, every few weeks my other half loves to fire a BBQ. Tell you the truth I battle scorching sun and can't stand BBQ in very very hot weather, so we look out those days when the sun is still shining but temperatures are little lower. Past week has been perfect for us and couple of times we enjoyed BBQ meal with friends and family.

More BBQ Recipes-> Barbecued Sweetcorn Roasted Pepper, Honey and Sumac Salsa dressing | Grilled Corn, Nectarine and Mixed Beans salad

These Halloumi and Mushroom skewers served on flatbread alongside with healthy hummus and fresh salad, creates a delicious and fresh meal.

This year in every BBQ that we do, I have been trying to prepare a new dish. In the last BBQ a few days ago I made Halloumi and Mushroom Skewers.This time I chose to use Halloumi Cheese for our BBQ recipe, as sturdy enough to handle and cooked over the coals and doesn't loose its texture.

These Halloumi and Mushroom skewers served on flatbread alongside with healthy hummus and fresh salad, creates a delicious and fresh meal.

So in this recipe Halloumi cheese and Button Mushrooms are smothered in lime and chilli sauce, Vita Coco Coconut oil with various spices, I added a tiny bit of Apricot, sweet pepper and Thyme Chutney to bring that glossy glaze, then grilled on hot BBQ grills. I think lime, chilli and coconut combination was splendid. This sticky and tangy glaze brings the cheese and vegetables to life and adds that extra texture, tang and richness to the dish. Serve these delicious skewers on a lightly toasted Flatbread, Pitta Bread or Naan Bread with plenty of Chilli Hummus, fresh salads and yogurt or it is so good on its own just don't forget to squeeze some extra lime juice.



Notes:-
Instead of Halloumi, you can use Paneer or vegan can choose Tofu.
Any flavoured Hummus can be used.

These Halloumi and Mushroom skewers served on flatbread alongside with healthy hummus and fresh salad, creates a delicious and fresh meal.


My recipe is prepared for entry to the Foodies100/Vita Coco #ReachfortheBeach Competition.

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Barbecued Halloumi and Mushroom Skewers
These Halloumi and Mushroom skewers served on flatbread alongside with healthy hummus and fresh salad, creates a delicious and fresh meal.
Ingredients
  • 400g Halloumi Cheese Cubed
  • 250g Button Mushroom
  • 150g Baby Tomato
  • 150g Courgette Cubed
  • 1 Green capsicum Cubed
  • Bamboo Skewers soaked in water for half an hour
  • Marinate
  • 1/4 cup Vita Coco Coconut Oil
  • 2 tbsp. Apricot, Sweet pepper and Thyme Chutney or Honey
  • 1/2 tsp. Lime zest
  • 2 tbsp. Lime Juice
  • 2 Red Chili finely chopped
  • 2 garlic cloves minced
  • 1 tsp. Ground Cumin
  • Pinch Red Chilli flakes
  • Pinch Salt and pepper
  • 2 tbsp. Finely chopped fresh corinder
  • To Serve 
  • 4-6 Flatbread or naan
  • 150g Hummus ( I used chilli  Hummus )
  • 5-6 tbsp. Thick yogurt
  • Fresh salad ( I used tomato, cucumber,raddish, spring onion and romain lettuce
  • Lime wedges
  • Left over marinate 
Instructions
In a large glass bowl add all the marinate ingredients and mix well.Add Halloumi cheese, tomato, mushroom, courgette and capsicum. Leave at least one hour or up to 5-6 hours.Thread cheese and vegetables on bamboo skewers.Grill cheese and vegetable skewers until lightly charred on the barbecue turning skewers occasionally. Transfers the skewers on the plate and remove it from the bamboo skewers.Now lightly charred the flatbread on the barbecue, and spread it with Hummus.Top with cheese and vegetable skewers and salads.Garnish with coriander and lime wedges and drizzle of the left over marinade and yogurt.Enjoy!
Details
Prep time: Cook time: Total time: Yield: for 4 people



Barbecued Halloumi and Mushroom Skewers

Tuesday, 11 July 2017

Avocado, Basil and Orange Pesto


Healthy and easy to prepare Pesto-this recipe uses avocado, basil and orange juice to make the most delicious and vegan pesto!

Raise your hand if you would love a recipe which is super duper easy to prepare and very healthy and can be made with simple ingredients, here it is, Avocado, Basil and Orange Pesto and I can vouch for it. This recipe is delicious and combines flavours in a way that knocks your socks off.

This vegan, healthy and delicious pesto recipe of mine has a twist,  my best-kept secret, have you noticed? you are right yes, this creamy avocado and basil pesto is blended with pure orange juice. Everything paired so well, It is so refreshing and a light recipe for summer days.

More Pesto Recipes-> Vegan kale Pesto | Hemp Seeds, Basil and Corainder Pesto | Parsley Walnut Pesto | Avocado pesto

Not only orange juice provides a refreshing citrusy flavour to this pesto but keeps avocados from turning brown because the citric acid from the orange juice slows down the oxidation. I wanted to prepare this pesto recipe for my daughter to take with her but was worried that it won't  stay fresh, but she suggested me to look at my recipe Avocado Dill Cream which I prepared with Orange Juice.

Healthy and easy to prepare Pesto-this recipe uses avocado, basil and orange juice to make the most delicious and vegan pesto!

We love to binge on Avocados, whatever the weather or any meal time. Avocado is an all rounder ingredient that you can.almost whip up anything with it.  During cooler days Warm Stuffed Avocado or Avocado and Fenugreek Paratha makes an excellent lunch when we crave for something hot and tasty. Healthy and refreshing Avocado salads are always a hit in my house such as Avocado, Black Beans and Tortilla Salad , Avocado and Strawberry salad with Honey Vinaigrette  and Sprouted Mung Beans, Sorghum, Avocado and spinach salad with Green Chutney dressing.

More Avocado Recipes-> Pistachio, Avocado Butter Toast with Roasted Mushroom and Tomato | Cinnamon Buckwheat Porridge with Avocado and Berries | Guacamole 

This pesto recipe is our latest addiction, we used it as a sandwich filling, it adds a tons of flavours. You can also spread on toasts and mix it in pasta too, it's just finger licking good.

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Avocado, Basil and Orange Pesto
This easy and simple recipe for healthy pesto is totally vegan and features avocado, basil and orange, so easy to whip up!
Ingredients
  • 1 Ripe Avocado
  • 5-6 tbsp. Fresh basil leaves
  • 60 ml Orange juice
  • 3 tbsp. Pine Nuts
  • 2 Garlic Clove
  • 2 tbsp. Vegan Parmesan cheese or Nutritional Yeast
  • per taste Salt and black pepper
Instructions
Add everything in a food processor and process until everything is smooth.If pesto is too thick add little more orange juice.Transfer into a jar and store in a refrigerator or freeze it for later use.
Details
Prep time: Cook time: Total time: Yield: 1 small jar



Healthy and easy to prepare Pesto-this recipe uses avocado, basil and orange juice to make the most delicious and vegan pesto!

Thursday, 6 July 2017

Coconut, Pineapple Thai Fried Rice

Easy to prepare Coconut, Pineapple Thai Fried Rice.

This great tropical flavoured Coconut, Pineapple Thai Fried Rice is incredibly delicious and this fantastic recipe is a keeper!  It's a treat for your taste buds. This dish is perfect for small get together or on a lazy weekend where you don't have to work too hard to cook something delicious.

Easy to prepare Coconut, Pineapple Thai Fried Rice.

I love everything about this recipe. it's a perfect combination, flavourful and easy to prepare. There is a little surprise sweetness from the pineapple, a bit of creaminess from the coconut and mild spiciness derived from the Thai Curry paste,  and by adding little lime juice and coriander enhances the flavours and lightly roasted cashew adds a bit of crunch. So many amazing flavours, textures and ingredients in one dish which makes this rice extra special. Moreover, this rice is completely vegan and gluten free itself, which adds an extra point to this dish.

Easy to prepare Coconut, Pineapple Thai Fried Rice.

We Love Rice, although we try to cut down on it, occasionally good flavoured rice dishes have always been appreciated by the family, I just need to prepare some fresh salad and raita to make a complete meal. This Beetroot, Tofu and English Mustard rice, a wholesome one pot meal is a great choice for a lunch or dinner or this easy peasy Green Peas and Potato Rice is a great comfort food and always makes me so cosy. This Coconut, Pineapple Thai Fried Rice is no exception!

More Rice Recipes-> Coconut and Almond Rice | Green Peas and Mint Rice |Khada Masala Bhat(Rice Cooked with Whole Spices) | Raw Mango Rice | Tawa Rice-Pulao | Dry Fruits and Nut Pulao


Easy to prepare Coconut, Pineapple Thai Fried Rice.


When I prepared Mango Kadhi, I also prepared this rice dish first time and sent it to our daughter who studies away from home. Because I was preparing quite a few dishes same time early in the morning, I decided to prepare fried rice, so most of the preparation for this rice was done on the previous night. Rice turned out incredibly tasty, each mouthful tasted better than the last one and the amazing taste surprised us all. After few days, I received these texts from daughter!
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How can I refuse my daughter's requests, all the necessary stock is piled up in my kitchen to prepare this delicious rice once again, all the good reasons since she is coming to see A.R.Rahman in concert this weekend in London too.

So all you readers why don't you prepare the Coconut, Pineapple Thai Fried Rice, maybe it is something different for you to try. I think you'll all like this one!!!

Easy to prepare Coconut, Pineapple Thai Fried Rice.

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Coconut, Pineapple Thai Fried Rice
This Coconut, Pineapple Thai Fried Rice is incredibly tasty and super easy to make. This Fantastic Recipe is a keeper!
Ingredients
  • 500g Basmati Rice ( I used sella basmati)
  • 400ml Coconut Milk
  • 250g Pineapple chunks
  • 2-3 tbsp. Thai Red Curry paste
  • 150g Lightly roasted cashew nuts
  • 1 Onion finely chopped
  • 1 tbsp. Ginger-garlic Puree
  • small bunch Spring onion chopped
  • 200g Steamed Mixed vegetables ( carrots, green peas, green beans, corn)
  • Salt to taste
  • 1/2 tsp. Black Pepper Powder
  • 1 tsp. Red chilli flakes
  • 1 tsp. Soy sauce
  • 1 tbsp. Lime Juice
  • 2-3 tbsp. Fresh coriander leaves
  • 2-3 tbsp. Coconut or any other oil
Instructions
Wash rice under water till water runs clean and set aside to soak for half an hour or more.Bring it to boil 200 ml water and coconut milk on a gentle heat.Once coconut mixture starts boiling add rice. Keep the heat on medium.Cover the lid and cook the rice on a low heat and cook as you would do regular rice.Once rice is done, leave to cool and leave it whole night in a refrigerator.Once you are ready to fry the rice, heat oil in a wok or pan.Add onion and ginger-garlic paste.Add steamed vegetables and stir for a couple of minutes.Add roasted cashew nuts and white parts of spring onions.Now add red curry paste, soy sauce, salt, black pepper powder and red chilli flakes.Stir everything and add pineapple chunks.Then add cooked rice, mix everything well.Add lime juice, mix once again.Cook the rice couple of minute but make sure rice doesn't stick to the bottom of the pan.Turn off the heat, garnish the rice with the fresh coriander and green parts of spring onion.Serve hot with extra wedges of lime.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 4 people

Monday, 3 July 2017

Strawberry, Goats' Cheese and Pistachio Crostini

A perfect summer appetizer Strawberry,Goats Cheese and Pistachio Crostini

These Strawberry. Goat's Cheese and Pistachio Crostini, are one of the easiest items you can prepare for any summer occasion. A scrumptious, sweet and savoury, light and refreshing summer appetizer or a snack. These crostinis are loaded with juicy strawberries, creamy and salty goats' cheese and then garnished with lightly toasted pistachio slivers, balsamic, maple syrup and mint leaves. It's a gorgeous summer treat!

A perfect summer appetizer Strawberry,Goats Cheese and Pistachio Crostini

Like I said, Crostini is one of the easiest dishes you can prepare in less than 10 minutes. Simply toast or bake some bread with olive oil and pile up with a mixture of ingredients you fancy. This weekend was quite relaxing for us, plenty of cricket matches were scheduled, so while we were watching women's cricket between India and Pakistan, the match between India Vs West Indies was recording on the box. When you are on a binge-watch, you're going to need some snacks and that too quick snacks which you can make in a commercial break. We got little peckish, so I prepared this super tasty crostini and we really enjoyed it, and I quickly clicked a few pics of it.

A perfect summer appetizer Strawberry,Goats Cheese and Pistachio Crostini

A perfect summer appetizer Strawberry,Goats Cheese and Pistachio Crostini

When I served crostini to my husband, he looked at it and asked me 'You forgot to cut the tops (green leaves) of the strawberries? 'No, I haven't and we are going to eat it too' I replied. 'Are you sure?' he asked. Yes, there is no harm in eating it, recently I've read in one of the articles that instead of tossing out those tops, eat your strawberries whole as these green leaves of strawberries are very healthy and flavourful'  I reassured him. Then we all finished the whole plate of crostini without realising that we also ate strawberry leaves :)

A perfect summer appetizer Strawberry,Goats Cheese and Pistachio Crostini


Notes:-
Instead of Maple syrup, you can use honey or agave nectar.
If you decide to use strawberry tops ( green leaves) please wash it carefully with plenty of water.
Don't like the taste of Balsamic Vinegar, omit it.
I had half a punnet of Blueberries, so I decide to use it, maybe you can use this recipe for 4th of July celebrations.

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Strawberry, Goats Cheese & Pistachio Crostini
A scrumptious, sweet and savoury, light and refreshing summer appetizer or snack with juicy strawberries, creamy and salty goats' cheese, then garnished with lightly toasted pistachio slivers, balsamic vinegar, maple syrup and mint leaves.
Ingredients
  • 2 cup Strawberries quartered
  • 150g Goats Cheese
  • 2 tbsp. Pistachio slivers
  • 3-4 tbsp. Blueberries
  • 8 slice bread or baguette
  • 2 tbsp. Balsamic Vinegar
  • 2 tbsp. Maple syrup
  • Pinch salt
  • Pinch Black pepper
  • 2-3 tbsp. Olive oil
Instructions
Pre heat oven to gas mark 6.Place bread slices on a baking tray, drizzle olive oil on it and bake it for 3-4 minutes on both sides.meanwhile combine cheese, salt and black pepper.Once bread slices are toasted, remove it on a serving dish.Spread the goats' cheese, arrange the berries and sprinkle pistachio slivers. Drizzle some vinegar and maple syrup and garnish it with mint or basil leaves.Serve straight away.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 4 servings





































Friday, 30 June 2017

Apricot, Sweet Pepper and Thyme Chutney

Easy recipe of Apricot, Sweet Pepper and Thyme Chutney

This sublime Apricot, Sweet Pepper and Thyme Chutney is all fruity with delicious tangy and mild spices. This easy and hassle free chutney recipe combines fresh apricot, fresh sweet peppers and thyme together to make make a tasty combination.

Easy recipe of Apricot, Sweet Pepper and Thyme Chutney

To bring a little bit of zing to the flavours I've added few spices and red chilli flakes without making it too strong. It tastes excellent with cheese on toast or can be used to accompany with Nut loaf, veg sausages or topping for a BBQ meat. This magnificent and vibrant homemade chutney can become a delightful gift for a foodie.

How to make Apricot, Sweet Pepper and Thyme Chutney

More Fruit Chutney Recipe-> Mixed Fruit Jam Chutney | Fiery Apple Chutney | Roasted Spiced Strawberry and Rhubarb Chutney | Spiced Apple and Blackberry Chutney | Pineapple Chutney | Cranberry, Orange and Mango Chutney with Indian Tadka

Since that preparing chutney at home is uncomplicated and cinch too and lasts for ages in the fridge, it is always worth to make your favourite chutney from scratch and I love to do that. You can prepare it with fresh and best quality ingredients, you can choose whatever flavours or combinations you fancy.

Apricot, Sweet Pepper and Thyme Chutney


Just a couple of weeks ago we finished our last jar of Red Pepper and Chilli Chutney, it was phenomenal. Without this chutney, everyone in the family wasn't enjoying their sandwiches. I went to market without any such idea, but when I saw fresh and gold Apricots, already my brain started ticking, and next, I picked up Mixed peppers and a bunch of thyme. I decided to make Apricot, Mixed Pepper and Thyme Chutney and it turned out delightful, exactly how we like.

Apricot, Sweet Pepper and Thyme Chutney


Notes :-
You can replace Apricot with Peaches.

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Apricot, Mixed Pepper and Thyme Chutney
This superlative chutney combines fresh apricot, sweet mixed red peppers and thyme to make a delicious combination. It pairs well with cheese on toast, as a sandwich spread or with any other meals.
Ingredients
  • 750g Fresh Apricot
  • 150 g Mixed peppers
  • Few Sprigs Thyme
  • 100g Cooking Apple
  • 1 medium Red Onion
  • 2 tbsp. Ginger-garlic Puree
  • 3 tbsp. Olive oil
  • 12 tbsp. Cider Vinegar
  • 500 g Brown sugar
  • 1 tbsp. Red chilli flakes
  • 1/2 tsp. Cinnamon Powder
  • 1/2 tsp. Clove powder
  • 1 tsp. Salt
Instructions
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 apricot, peppers, and apples or use a food processor ( I used it ) do not make a puree.Add all the chopped ingredients, ginger-garlic puree, sugar, vinegar and thyme.Add red chilli flakes, cinnamon and clove powder.Mix everything and keep stirring.Next, bring everything up to simmering point let it cook for 40-45 minutes.When the liquid reduces, you will get very thick and sticky chutney. 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 a couple of weeks. Enjoy !
Details
Prep time: Cook time: Total time: Yield: 3 jars










































Tuesday, 27 June 2017

Gujarati Mango Kadhi - Gujarati Style Mango Soup

Gujarati-Mango-Kadhi-Jagruti's Cooking-Odyssey

Mango Kadhi is a feast for your senses! It is a delicious and lip-smacking summer delight, Gujarati style Mango Soup, This is one of the Kadhi varieties prepared with yogurt , chickpea flour (besan) and tempered with ghee and aromatic spices. The preparations that go into making the Mango kadhi are same as making the Gujarati traditional kadhi but the sweet mango pulp brings to the kadhi another unique flavour. This aromatic and tasty kadhi pairs beautifully with Coconut and Almond Rice, Green Peas and Mint Rice.

Some are mistaken in thinking that Mango Kadhi itself is Fajeto which is another famous Gujarati authentic summer recipe prepared with Mango Pulp. There is a major taste difference in these two recipes.

Gujarati-Mango-Kadhi-Jagruti's Cooking-Odyssey


Last weekend boys of the family decided to pay a visit to our daughter, so in the morning I prepared a couple of her favourite dishes for her, including Mango Kadhi. We love kadhi's of all kinds, so whenever there is a kadhi on the table we all are happy to devour it. Mango Kadhi turned out so delicious that boys gulped it down on its own and also my phone was flooded with messages from daughter with so many hugs and kisses:)

More Kadhi Recipes-> Fulwadi Ni Kadhi | Okra, Spring Onion and Fresh garlic Kadhi | Radish (Mooli) Kofta Kadhi | Peanut, Potato Farali Kadhi | Gatte Ki Kadhi | Spring Onion Kadhi

Gujarati-Mango-Kadhi-Jagruti's Cooking-Odyssey


If you love something which is slightly sweet, sour and little spicy then you must prepare this dangerously addictive Mango kadhi, it's a killer!

Don't forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on TwitterFacebookInstagramPinterest and Google+. So follow us if you can...We would love to keep in touch with you all:)



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Gujarati Mango Kadhi
Gujarati Mango kadhi is a summer delight. This Kadhi is prepared with ripe mango pulp, yogurt and besan. It can be ready in 20 minutes.
Ingredients
  • 400 ml Ripe Mango Pulp
  • 600 ml Sour full fat yogurt
  • 4 heaped tbsp. Besan - Chickpea Flour )
  • 2 tbsp. Ghee or oil
  • 1 tsp. Jeera - Cumin seeds
  • Pinch Hing-
  • 2 tbsp. Ginger-Green Chilli Puree
  • Pinch Turmeric Powder
  • 1 Cinnamon bark
  • 4-5 Cloves
  • 1 sprig Curry leaves
  • 2 tbsp. Fresh Coriander leaves
  • salt to taste
  • 2 Dry red chilli
Instructions
In a big pan combine chickpea flour, yogurt and beat till it's smooth and silky.Add 2 cup water and mix again.Add salt, turmeric, ginger-chilli paste and mix once again.Simmer the kadhi mixture about 10-15 minutes on a low heat.In a very small pan heat ghee and add cumin seeds, cinnamon and cloves. Once it splutters add dry red chilli, curry leaves and hing.Pour it on the kadhi mixture.Turn the heat off and add mango pulp.Gently mix and cook another minute or so.Serve hot in Gujarati Thali with rice.enjoy!
Details
Prep time: Cook time: Total time: Yield: 4-6 servings










































Friday, 23 June 2017

Grilled Corn, Nectarine and Mixed Beans Salad

Grilled-Corn-Nectarine-Mixed-Beans-Salad-Jagrutis-Cooking-Odyssey
This Grilled Corn, Nectarine and Mixed Beans Salad is a forkful of summer in every bite, it is a combination of some of the season's best fruit and veg. It can be a healthy and tasty light lunch or an elegant starter for summer dining of alfresco. This recipe is stress-free and can be put together in just a few minutes.

More Sweetcorn Recipe-> Barbecued sweetcorn with Roasted Red Pepper, Honey and Sumac Salsa Dressing | Sweetcorn and Pumpkin Seeds salad | Corn on the Cob Curry with Peanuts

Grilled-Corn-Nectarine-Mixed-Beans-Salad-Jagrutis-Cooking-Odyssey

Oh yes, British weather is back to what its supposed to be. A couple of days have been much cooler than last weekend. That sweltering heat made me slow and tired, never mind the cooking, the hot weather deterred me from going to the oven. My better half suggested that we should order pizza, I agreed with him. He was just about to pick up the phone to order the pizza, but I thought about my sunny boy and realised that he does not like Pizza! yes, you read it right, He would happily gobble down Bitter Gourd Sabzi, Green Vegetables and daals which are his most favourite. He is very specific about the food he eats, basically, it must be cooked by his own mum. Dinner time must include Indian meals and fresh Roti every evening of which he wouldn't be able to sleep without. I think I've spoilt him a bit too much:)

Grilled-Corn-Nectarine-Mixed-Beans-Salad-Jagrutis-Cooking-Odyssey

Lol. better half got disappointed as I asked him not to order the pizza. I found a couple of containers in the freezer, in one there was Daal Makhni and in second Tindora Nu Saak, enough for my Sunny boy.  His dinner was sorted, I prepared just a few chapattis for him and so we settled with some delicious cucumber sandwiches with this salad.

More Fruit Salad Recipes -> Strawberry and Avocado Salad with Honey Vinaigrette | Herby Tofu Kebab and Orange Salad | Strawberry, Goats Cheese and Watercress Salad with Tarragon and Dijon Mustard Vinaigrette | Mixed lentil Salad with Grapes 


Grilled-Corn-Nectarine-Mixed-Beans-Salad-Jagrutis-Cooking-Odyssey

I had to hardly prepare anything for this recipe, I used whatever I found in my kitchen. just a bit of chopping and we grilled corn and nectarine. Flavoursome and well-balanced salad, there is no hard work involved, just toss everything together with little olive oil and voila! This salad was a killer, there was nothing in there not to like about. I prepared little more than we needed and kept in a refrigerator to take pictures because I thought this salad definitely deserves a place on my blog.

Notes:-
Instead of Nectarine, Peaches can be used.



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Grilled Corn, Nectarine and Mixed Beans Salad
Grilled Corn, Nectarine and Mixed Beans Salad very easy to prepare in very little time. This Healthy and delicious salad can be tasty light lunch or elegant starter for summer dining of Alfresco.
Ingredients
  • 1 Corn on the cob husks and tassels removed
  • 2 Ripe but firm Nectarine
  • 1 cup Cooked Mixed Beans ( Red Kidney Beans, Chick Peas)
  • 1 Avocado peeled, cut into cubes
  • 1/2 cup Cucumber cubed
  • 1 small Red Onion cut lengthwise
  • 2-3 tbsp. Jalapeno
  • 2-3 tbsp. Lemon juice
  • salt to taste
  • 2 tbsp. Extra virgin olive oil
  • Pinch Freshly ground black pepper
  • 3-4 tbsp. Freshly chopped coriander
Instructions
Roast the sweetcorn on a bbq or stove. Set aside until cool enough to handle, and slice the kernels off the cob and place into a bowl.Now half the nectarines, scoop out the seed and cut into quarters. Place it on a heated grill or on the grill pan on the stove.Let it grill for a couple of minutes, but keep it intact until you see light brown grilled marks.Now, place everything in a big salad bowl and gently toss together.Serve straight away.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 2-4 servings




























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