Surti Sev Khamni - A savoury fluffy Bengal Gram mix that is sweet and spicy !

Made n Enjoyed
Hello readers,

We gujjus live by the philosphy that you can take gujaratis away from gujarat but you can't take the gujarati out of him! Find any gujju any corner of the earth and you are guaranteed to get a gujju snack anytime of the day. 

We gujjus love our snacks so much, we don't miss any opportunity to prepare them and relish them now and then ! I think if I had to choose the best snack, I would say Gujarati snacks are the best !! Spicy, Sweet and Tangy snacks are to die for, most of them are healthy too !

Out there, in Gujarat Dhokla, Khaman and Patra are prepared at least once or twice in a month. Most of you are familiar with them, I doubt if you are aware of  Surti Sev Khamni ?
This particular savoury delicacy is from Gujarat,  originated from city "The City of Food Lovers" and well known for its culinary delights, Surat and quite popular in other cities of Gujarat. There is an old age saying about " " "Surat nu jaman ane kaashi nu maran" which means Eat in Surat and Die in Kashi for an the ultimate experience of the soul. 

In this healthy and lipsmacking recipe, chana daal is steamed and turned into a spicy fluffy mixture and topped with nylon sev ( spicy noodles ) dry and fresh fruit ! Simply irresistible and a taste impossible to beat...here is to you Surti Sev Khamni !! 

I have used M/W this time to cook Khaman, and prepared in just less than 15 minutes, apart from soaking. but you can always use traditional method to steam khaman . Check out here how to steam.

You will need:- For KHAMAN

• 1 cup chana daal 
• Salt per taste
• 1 tsp Citric acid ( Limboo na phool )
• 1 tbsp sugar
• 2 tbsp crsuhed chillies, garlic and ginger
• Pinch of Bi Soda
• Water as needed

You will need :- For Vaghar ( tempering )

• 3 tbsp. oil
• 2 tsp. mustard seeds
• Pinch of hing ( asafoetida )
• 1 tbsp. green chillies
• 2-3 tbsp. cashews and sultanas 
• 1 tsp. crushed garlic
• 2 tbsp. sesame seeds
• Pinch of Turmeric powder
• 1/4 cup Sugar water ( 3 tbsp. sugar dissolved in 1/2 cup water ) 
• 1/2 cup fresh finely chopped coriander
• 1/4 cup fresh coconut grated
• 1 cup sev 
• 3-4 tbsp. pomegranate seeds

Method :-
Clean and soak chana daal for at least 4-5 hours.
Grind into coarse paste and leave it for another 5-6 hours.
In big bowl add chana daal paste, salt, sugar, chiili, garlic and ginger paste and limboo na phool.
Mix and add little water, consistency of batter should be thicker than cake mixture.
Now add bi carbo soda and pour into microwave safe but flat bottom dish.
Fill 1/4 one coffee mug with water and place in M/W. ( reason behind this, when you cook Khaman in M/W many times they do get dry, because of water vapour Khaman will stay moisture.
Cook khaman in M/W for 10 minutes with half cover lid, on HIGH.
Let khaman cool completely and crush them with fork and add pinch turmeric powder and mix well.
Now take another bowl and prepare for temper by add oil, mustard seeds, hing, garlic, green chillies ,cashews, sultanas and sesame seeds.
Heat for 1 minute in M/W and pour temper oil mixture on top of the crushed khaman mixture.
Mix well and once again cook the khaman mixyure in M/W for another 2 minutes.
Add sugar water, grated coconut and finely chopped corinader, mix well and finally cook khaman mixture for 1 minute in M/W.
Garnish with sev and Pomegranate seeds and more coriander leaves .
Enjoy as much as we Gujjus do :)


Linking this to my own event My Bowl of Snacks !
Made with Love Mondays by Javelin Warriors !




 Happy Cooking :)

RasGulla - RoshoGolla ~ Indian Cottage Cheese Balls in Sugar Syrup ! Father's Day Treat !

Made n Enjoyed
Hello readers,

Any man can be a Father but it takes someone special to be a dad. - Anne Geddes

Happy Father's Day wishes to my dad, my husband and every dad in the world!!

Celebrating father's day today and without any food treats there is no celebrations in our family, and certainly Mithai ( desserts ) is important in every celebration! I come from a family where sweets have to be served first at any mealtime and believe it or not I've heard from my MUM that even women of the family could eat 7-8 ladoos before main course :) !! Don't think about men then :D 

Though I have settled here in the UK for more than 22 years, I am not too keen on western desserts. I am always fond of and my eyes always light up for authentic, rich and sinful Indian desserts like Shreekhand, Gulabjamun , Gajar Halwa, Peda , or simple Kheer (rice pudding ) and list can go on and on ...I better stop :D

If you are an Indian, RasGulla needs no instroduction. ( soft, spongy balls of Indian Cottage Cheese ( paneer ) soaked in chilled sugar syrup , no doubt a favourite amongst all of us. They melt in your mouth and leave you wanting more. The Bengalis ( from eastern India ) sure know their sweet making !

Rasgulla ( Ras translate as Syrup and Gulla as round cheese balls ) are considered as a traditional Bengali sweet, however many argue that this dish is originally from Orissa not west Bengal. In earlier days, Oriya cooks were hired by Bengalis in Calcutta and that's how it became popular in Bengal. It is one of the most popular Indian sweets all year round in India and abroad. The Bengali call them Roshogolla and are sold in clay pots in Calcutta, and highly appreciated in summer where they are served chilled. 

Process of making rasgulla at home is not very difficult once you get hang of it, took me some time but with little patience and determination end result was good, and now most of the time we do get soft, spongy and yummy rasgulla to relish :))

You will need:-

• 2 cup home made Paneer 
• 4 cup water
• 3 cup sugar
• Pinch of Saffron

Method:-
First make sugar syrup, add sugar and water in a deep and wider pan, prefer flat bottom. 
Bring it to boil and simmer for 5-6 minutes and switch off the heat.
Now knead the paneer until smooth and very creamy. I use my food processor to smooth out the paneer, you can knead the paneer with hand too.
In half paneer dough, I added saffron threads . 
Once done, divide paneer dough into small portions and roll them into balls without any cracks on the surface. It has to be very smooth.
Cover them with kitchen paper or clean cloth, so they don't get dry out.
Cheese balls will get double in size once they are cooked in sugar syrup.
Now heat sugar syrup on medium heat and very gently and carefully drop only few cheese balls into syrup. If you have too many, better cook them in batches .
Cover the pan and cook for 10-15 minutes, Rasgulla will be double in size.
Test Rasgulla by doing this...take out one ball, drop it in a bowl cold water if floats it needs further cooking. 
Once each batch is done, remove rasgulla with little sugar syrup. 
After couple of batches, sugar syrup does get thicker, just add little boiled water to bring it back to the original consistency.
When they all done, put all the rasgulla in the syrup, add saffron threads (optional ) and turn off the heat.
Leave it to cool at room temperature.
If you wish you can chill them in the fridge.
Enjoy and enjoy the day !
Note:- Making Rasgulla is trickey, however it is an art and it comes with practise.
Just in case any rasgulla left, you might want to make RasMalai with them. Recipe is here

Linking this to Know Your Dairy - Paneer series started by JCookingOdyssey, guest host by Amrita
Celebrate - Love you Dad , series started by JCookingOdyssey, guest host by Nabanita.
Made with Love Mondays by Javelin Warriors.














 Happy Cooking :)

Chana Masala - Black Chickpeas Spiced - A tribute to A Fighter, My Hero- My Dad

Made n Enjoyed
Hello readers,

Gentleness is the antidote for cruelty.
Phaedrus 

Father's Day is just round the corner and the world is preparing to celebrate this special day ! We're all thinking of or buying those special gifts and cards with beautiful and emotional messages.  We think about the times when we were young and our fathers helped us and now we want to give that love back and show our gratefulness.

Sadly, there are a few situations in this world where parents are not given the love and care that they deserve.  I came a cross this sad, rather horrific news that a 93 year old father was chained by his sons to live on terrace of his own house in Bangalore, India! When you read news like this, you realise how some nasty people treat their parents or repay like this. Fathers day isn't a one day event but something that ideally we should be celebrating 365 days of the year! Did our mother or father ever take a break when we were young? The news is enough to bring shame on humanity!

I just want to send message to those people that One day you are going to be old too and Your kids are watching you and they are growing fast too ! Maybe I am not here to take any actions or taking a fight but doing my bit by enforcing right value in my teenage kids !

I'm blessed with so many uncountable blessings  from my dad, only one post of tribute is not enough........A Fighter -My Hero, My dad !!

My dad has seen very hard time since his teenage days, while I was child never seen or heard of his tough time as my dad would never tell us or show us. He always treated us with so much love, care and got so many things even more than what he is capable of. He always wanted his kids to smile and be happy, no matter how he would live his life !

Last year I went to see him with my daughter , he was talking about his childhood memories, my childhood days which I didn't remember. He was talking about my MUM that how difficult time they spent together and tears rolled from his eyes. He said that no matter how tough was his life, but now his kids are well settled and that brings a great happiness to him. But I insisted to know about his life was when he was working in Mumbai.

He told me he had gone through very very tough time in those days, for me it was shocking that many many days he was eating only once or in the evening he would eat only small packet of chana masala to save money so we can get good education , good and comfortable life in Gujarat. I was speechless, didn't know what to do or what to say ! Only I can describe him as  " A Fighter " all his life he has been fighting with every phase of his life and still fighting. In the west people retire at age of 62-65, he is still earning his own bread at age of 71, staying alone and still going strong !

Dad is a fantastic cook , and today I am going to share a recipe Chana Masala  a dish close to his heart, which he can't get enough of it . This particular chana dish available in Mumbai at Juhu beach and many railway stations, sold in newspaper cones, although I haven't tried it in India. But by dad's bragging for this dish, felt like I have tasted many times .

A very healthy and protein packed street snack, spicy and tangy with fresh herbs. Just by the name of it, I would start drooling !! Surprise, now even my kids dad wants to learn to cook this dish :)

You will need :-

Ajwain Paratha - Flakey Indian Pan Fried Flat Bread with Carom Seeds - Potluck Party, Cyber Style !

Made n Enjoyed
Hello readers,

It's the 10th of the month today and I am very excited to take my dish to our virtual Potluck Party, Cyber Style for my lovely friends. I hope they all like it !

Ajwain Paratha in triangle shape, loved by my Dad and of course me too :) He makes them so perfectly. We absolutely adore ajwain paratha, made with Carom seeds-which gives a flavour similar to thyme.

These flavourful and flakey layered parathas perfectly goes with any chutneys, raitas or curry. In our family in most of the paratha or Puri recipe we do add carom seeds, is said to be good for our digestive system. When you fry paratha or Puri's in oil, theses delicacies becomes heavy for our stomach. So next time if you make paratha or Puri's don't forget to add little tiny carom seeds in the dough :)

You will need :-

• 3 cup whole wheat flour ( chapatti flour ) + extra for dusting
• 1 tsp. Carom seeds ( ajwain )
• 2 tbsp. oil + for shallow frying
• 1/2 tsp. salt

Method:-
Place flour, salt, ajwain and oil in a big bowl and mix with your hand til you get crumbly mix.
Add water little by little and make a soft dough and leave it aside covered for 10-15 minutes.
When you are ready to make paratha, once again knead dough for one or two minutes.
Then divide the dough in equal sizes and make a round balls.
Dust the flour on working surface, first roll one ball into small circle ( see picture )
Now apply little oil and dust some flour on it ( this step will give you flakey layers )
Fold the circle into semi circle and once again apply little oil and flour and fold it again.
You will have small triangle paratha, roll into a bigger triangle without giving too much pressure, if needed dust some flour and roll paratha.
Heat griddle or tawa on a medium heat .
Place a paratha on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble.
Turn the paratha over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear.
Flip it over one more time and, using the spatula and apply oil, carefully press down all over. Turn over again and repeat on the other side until you have the desired crispiness.
Keep each paratha warm, while you repeat to cook them all. Serve hot.
Enjoy with any curry , raita or Chutney.

Note :- If you want to keep your paratha for longer period, add mild yogurt into the dough and add less water.

Linking this to Potluck Party, Cyber Style .
Dad's Cooking event by Me
Celebrate - Love you Dad , series started by Jagruti's Cooking Odyssey guest host by Nabanita.
And Made with Love Mondays by Javelin Warrior's .

Happy Cooking :)

Homemade paneer - Homemade Indian Cottage Cheese !!

Made n Enjoyed
Hello readers,
Happy Cooking :)

You know you're an Indian when paneer is one of your top favourite foods!

I think that the one great thing about paneer is it's versatility. It soaks up the flavour and aromas of spices so well ( as seen typically in Punjabi ,North India cooking) but can also be very delicate to make some of the best Indian ( Bengali ) sweets!

Paneer has got to be one of the simplest, fool proof cheeses to make because no rennet or ageing process is required, and it can be done within an hour. Paneer is a home-made, unsalted, white cheese. It has a fresh quality and a dense, crumbly texture that goes beautifully with strong flavours. Paneer is a natural meat substitute commonly used in Asian cookery. Bringing a genuine touch to many classic dishes whether cubed, sliced, grated or crumbled, paneer retains its shape when heated and absorbs all the flavours of the ingredients it is cooked with.

About 30 odd years ago I never knew what Paneer is. In Gujarat, many people didn't know what is paneer and how to make paneer.  Unless, you go to famous Mitahiwala's (Indian sweet shops) they do keep stock of paneer or paneer sweets. Around late 80's people started to noticed paneer dishes in restaurants and in cookery shows on TV. Once I was watching cookery show, lady was making some Bengali sweets and she showed how to make paneer at home.

I was itching to make paneer at home if mum would say Yes, after few if's and but's I was allowed. Okay first attempt , flopped badly and I got told off on top :D. Then I totally left the idea of making any paneer, but when I got married and came to UK I started experimenting again in cooking as there was no one to tell me off if things go wrong :) and after few attemps in making paneer at home I had success and mostly now I prepare my paneer at home. So, today I'm sharing my recipe how to make paneer at home!

Normally paneer is made plain, but you but you can try experimenting with a number of herbs or spices added to the curd mixture before setting. Be careful not to add too many ingredients though as the cheese will fall apart easily.


You will need :-

• 2 litre full fat milk
• 5-6 tsp lemon juice or 200/250 ml live plain yogurt ( this time I've used lemon juice ) both gives you good results.
• 1 cheese cloth ( I use mulmul (muslin) cloth from India )

Method :-
Bring the milk to boil in a heavy base pan.
Once the milk just starts to boil and rise up add lemon juice or yogurt.
Keep milk on heat and stir the milk gently , this helps milk to curdle.
If some reason does not curdle, add little more lemon juice or yogurt.
This should take few minutes, When the curds have separated and the whey turns a pale green.
Remove from the heat, and leave it for 5 minutes.
Now line a large sieve with muslin or cheese cloth over a large bowl or pan.
Strain paneer cheese into sieve and run some cold water through it.
Leave the whey for other use. ( see note )
If you want to add any other seasoning to your paneer now’s the time to do it. Try experimenting with both spices and herbs such as paprika, cumin seeds, chilli or thyme.
Wrap the cheese cloth and wring gently.
Tie to the sink tap for half an hour to ensure till the whey has drained completely.
If too much moisture left in the curds will prevent cheese from setting properly.
Then keeping fairly tight, put the paneer onto clean work surface or wooden board.
Place heavy weight ( I use my big rice container ) for at least an hour, or if you want very hard paneer blocks leave it for 2-3 hours.
This will insure that paneer holds together when you cook with it.
When you are ready , remove the weight and gently cut into cubes or crumble the paneer.
Store any unused paneer in the fridge or freeze.
Enjoy making savoury or sweet dishes with Paneer. ( I have recipes coming up )

Note :- Use the leftover whey to knead chapatti dough or bread, use in any pancake batter, add to smoothies or use in making lassi ( yogurt drinks ) .


Linking this to Know your Dairy - Paneer , event series by ME guest hosted by Amrita.
and Made with Love Mondays by Javelin Warriors !

Baigan Bhartha ( Roasted Aubergine with Spring Onion) !

Made n Enjoyed
Hello readers,

"Like Mother, Like Daughter" not for me :) , In my case "Like father, Like Daughter" !! In our family I'm very much like my Dad, personality and our behaviours matches. Well today not talking about that, but will talk about our liking of food and taste !!

My dad absolutely loves aubergines, so do I. We love aubergine but even more when you make Baigan Bhartha that tops it all. Baigan Bhatha is one of my favourite ways to eat aubergine. In my family mum and dad both used to make Bhartha, I have already posted Mum's Baigan Bhartha with Spinach before. Both recipes are brilliant, and if you're an aubergine crazy, you'll love them both !

Dad loves his Bhartha with Spring onions mostly in winter when spring onions available abundantly, I prepare this dish here in summertime where I get aubergines and spring onions available abundantly and at reasonable prices. He prepares this dish with so much care and love, and today I am going to share his recipe today with you all.

Baigan is for aubergine or eggplant and Bhartha translates Mashed. It's roasted and mashed aubergine with spices, which has Smokey and spicy taste. Bhartha is best with Roti, Paratha , yogurt and salad.

you will need :-

• 1 large Aubergine
• 1 bunch spring onion chopped
• 1 teaspoon cumin seeds
• 1/2 cup white onion finly chopped
• 1 1/2 teaspoons ginger, grated
• 1 teaspoon garlic, grated -can use green garlic
• 1 teaspoon green chillies, finely chopped
• 1/2 cup tomatoes, finely chopped
• 1 tsp red chilli powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon coriander-cumin seed powder
• 1/2 teaspoon garam masala
• 1/2 tesspoon amchoor powder
• 2 tablespoon Olive oil 
• salt to taste

For the garnish

• Handful of fresh chopped coriander

Method :-
Grease the aubergine with a little oil, make slits all over the surface and cook over an open flame till it is soft.
 Cool and peel the skin. Mash the pulp thoroughly and keep aside. (I grind it in grinder, so there isn't any lump in the puree)
Heat the oil and add the cumin seeds.
When they crackle add the onions and sauté for a few minutes.
Add the ginger, garlic and green chillies and fry again for a few seconds.
Add the tomato, turmeric powder, coriander-cumin seed powder and cook till the oil separates from the masala.
Now add half of the spring onion and cook just 1 minute.
Add  Add the mashed aubergine and cook 3-4 minutes,
Add garam masala, amchoor paowder and salt ,mix well.
Turn off the heat.
Garnish with fresh chopped coriander and remaining spring onions.
Enjoy as much as my Dad and I do :)

Linking this to my own event Dad's Cooking. and Made with Love Mondays by Javelin Warriors .

Happy Cooking :)