Friday, 12 February 2016

Orange, Date and Ginger Oat Cookies with Cashew Butter #Valentinesdaytreat #Bakedyummycookies #Valentinesdaygiftidea #jcookingodyssey




These so easy to prepare plump and chubby oaty cookies with zesty Orange, Date and Ginger Cookies made with Cashew Butter are a delicious and yummy treat for a lazy Sunday afternoon tea.



Oh, Sunday just reminded me of Valentines Day, this year 14th Fabruary falls on Sunday..Have a great day guys !




Just a few days ago, on 'STAR PLUS' one of the Asian channel, we saw that on Sunday 14th of February, they are showing movie 'Prem Ratan Dhan Payo'. My husband was little surprised that's so quick !!! I said 'maybe because of Valetines day, and while we were talking about this movie, I told him that past few days I have been seeing millions of Valentines recipe in the Bloggywood too.

He said to me best thing about Valentine's Day is the fact that you use your 'Velan'in cooking up some  Garma Garam Chapattis everyday, so for him it's 'Velan-time' everyday :p 

In Gujrati word 'Velan' means 'Rolling Pin' used for rolling chapattis !

Lol, when you have almost reached your silver wedding anniversary it's seems to me that rather than flowers and chocolates, soft and fluffy Phulka Rotis are enough to be content with :) !



These awesome, flavourful and extra special cookies absolutely perfect for occasions like Valentine's Day to devour with your loved ones and make the day extra special. If you haven't planned anything yet, I would urge you to bake one batch right now and don't miss the opportunity for this praiseworthy treat ! 




I love to use Nut butter in my cookies, Hazelnut Butter, Buckwheat and Honey Cookies were phenomenal.  I have used bold and spicy flavours in baking by adding fresh grated ginger, it's not overpowering and adds an amazing flavour to the cookies, and paired with orange zest, the greatest combination ever you will have in cookies. While cashew butter lends beautiful crunch and nuttiness , the freshly citrusy zest adds so much brightness to the warmly spiced dough, the juicy dates provides earthiness and all these perfectly balanced ingredients gives these cookies that extra oomph, that makes them expectational.  


    

If you are having seriously major sugar cravings then these richly cookies are just the thing !!

You will need :- Yields  36 cookies

  • 150 g cashew butter at room temperature - Recipe here
  • 50g softened butter ( If you are vegan use flavourless oil or total amount of cashew butter )
  • 215 g rolled porridge oats
  • 150 g wholemeal flour
  • 300 g chopped madjool dates 
  • 75 g fresh grated ginger
  • Finely grated zest of 3 oranges
  • 150 g light brown muscavado sugar 
  • 4 tsp. baking powder 
  • 2-3 tbsp. almond, pistachio or cashews to sprinkle 
  • 1 tbsp. icing sugar to sprinkle ( Optional )
Method :-
Pre heat the oven to gas mark 6 or 200C.
Line large two baking sheets with baking parchment paper.
In a mixing bowl put both butter, sugar , ginger and orange zest, beat well with wooden spoon until well combined.
Add dates, baking powder , oats and flour, mix well using your hands and bring together to make a firm and slightly sticky dough.
Divide the cookie dough into 36 equal balls and slightly flatten and place  on the lined baking sheets.
Sprinkle almond, pistachio and cashew and press gently.
Bake about 12-15 minutes until risen and pale golden.
The cookies will be slightly soft, not to worry they will firm up on cooling.
Leave on the baking sheet for couple of minutes before transferring to a wire rack to cool.
Serve with coffee or Masala tea.
Enjoy !









































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Thursday, 11 February 2016

Indian Winter Vegetable Pulao / Pilaf


Winter Vegetable Pualo, one of the most delicious rice dish, must enjoy during cold season. It's Packed with all the goodness, and a tasty, flavoursome dish.

In winter mostly people have that special attraction towards winter veg and fruits. Although in modern times most of the veg and fruit are available through out whole year, but there seems to be more enjoyment in using some particular vegetables in winter.

I've grown up eating Indian vegetables like red juicy carrots, fresh and vibrant Palak, Methi, Various kind of fresh and plumpy beans and the last but not least my favourite Aubergine and Green Garlic.


Although I do not reside in India, the craze of having winter vegetables has not died yet, every week I travel to get hold of those fresh and colourful Indian winter vegetables for my everyday cooking.

Indian winter vegetables are our family favourites. Usually summer and monsoon vegetables are used in making sabji or curry but Indian winter vegetables can be used in everything, use carrots to make Sabji, Halwa or pickle,  make palak paneer or palak puri, use methi for sabji, daal or paratha , Use fresh peas and beans to prepare sabji, make Kachoris or simply make delicious rice dishes ! Exactly that's what I have done I have prepared Rice dish using mixed Indian winter vegetables. I think this is best dish to celebrate Winter !




You will need :-

  • 2 cup cooked and cooled basmati rice
  • 3 tbsp. oil or ghee ( If you are vegan use oil )
  • 1 tbsp. whole spices ( Cloves, bay leaves, cinnamon, cardamom and black pepper )
  • 1 tsp. cumin seeds
  • 8-10 fresh curry leaves
  • 1 tsp. ginger and garlic crushed
  • 3-4 green chillies chopped
  • 2 tbsp. Green Garlic ( Lilu Lasan )
  • 1 small onion chopped
  • 1 1/2 tbsp. Kitchen King Masala or Biryani Masala
  • 1 small tomato chopped
  • Salt to taste
  • 3/4 cup mixed beans ( Green peas, fresh tuver, Surti Papadi lilva , Val papdi lilva ) steamed or boiled
  • 1/4 cup cashew and raisins
  • 1 cup finely chopped spinach ( Puree , work too )
  • 3 tbsp. Fresh coriander leaves
  • 1 tsp. lemon juice
Method :-
Heat oil or ghee in a heavy bottom pan or kadai.
Add whole spices and cumin seeds.
Once they crackle add onion and sauté till it turns light pink.
Now add ginger, garlic. green chillies and curry leaves.
After few seconds add chopped tomato and let it cook on a low heat.
After tomato cooked, add kitchen king masala and salt.
Add green garlic, coriander, cashews and raisins. 
Mix well, add steamed mix beans and spinach.
Add lemon juice and cook for couple of minutes.
Now add cooked rice, gently mix and cook for 1 minute.
Serve hot with Gujarati Kadhi and roasted or fried papad.
Enjoy !!














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Monday, 8 February 2016

Garlicky ( Lahsuni ) Moong-Masoor Daal with Carrot Greens


I was happy to pick up a bunch of Carrots with their green leaves from the farmers market, next second I paid a quid and happily slip them into my CathKidston shopping bag. These green leaves I had desire since long time to cook.




Coming back from the market we walked through the threatening and howling high winds and thundery downpours and reached to the car, It took me a minute to catch my breath and drove home in pretty bad driving condition.  As soon as we reached home, my better half brewed some Masala Chai to charge us up again. I sat about half an hour next to our kitchen Patio door enjoying my hot cuppa pondering over to take pictures or not of those fresh carrots and it's leaves as the outside light was dominating over me.




Very next day we had clear and blue skies, sun was shining and the beautiful light was good enough to inspire me as it was coming through my glass patio door. It happened to be a lazy Sunday, Inspiring light and  helping hand from husband were good enough for me to spend some time with my camera and lens.

And same evening this delicious and tasty Moong - Masoor Daal was simmering with fresh and vibrant Carrot leaves ! 


Yes, they are very edible,  me and my family are living proof, so next time instead of tossing away nutritious carrot greens in the bin, use them in your recipes and make those dishes healthy and flavourful. 


I thought I'd share with you my favourite way to eat Vegetable green tops, cooked with various kind of lentils and beans. I think it's just about the most easy and simple preparation you have to do. You can prepare any lentils with any vegetable greens and increase the taste and flavours of the dish and make the dish flavoursome. You can check out my family's firm favourite daal dishes with Vegetable green Mixed Daal with Turnip Greens  , Puy lentils with Swiss Chard daal , Mixed Daal with Spinach ,   , Adraki Masoor aur Palak Daal Sprouted Mung Beans with Amaranth Leaves and Chana Daal with Spinach  , so yummy, comfort and hot daal and you won't realize that you will mop down couple of  extra chapattis  ! 


Garlicky Moong-Masoor daal with Carrot Greens is a very healthy, loaded with vitamins ,minerals and protein. It can be prepared in less time and very light on tummy. This daal happened to be the most favourite daal of my sunny boy, since we had last week he kept asking for more, can't blame him as each mouthful tasted better than the last one and was delicious and amazing that it surprised us all. 


print recipe

Garlicky Moong-Masoor Daal with Carrot Greens !
Yellow Moong and Red lentils cooked with Carrot Greens and double the amount of Garlic.  Healthy and Flavoursome daal tastes delicious with Hot Roti, Phulka or Rice.

Ingredients
  • 1/2 cup Yellow Moong Lentils
  • 1/2 cup Red Lentils ( Masoor )
  • 2 cup Carrot Greens washed and chopped
  • 8-10 Cloves of Garlic thinly sliced
  • 1 medium Onion chopped
  • 1 tsp. Ginger and Garlic paste
  • 2 Green Chillies slit
  • 1 small Tomato chopped
  • Salt to taste
  • 1 tsp. Red chilli powder
  • 1/2 tsp. Turmeric powder
  • 2 tsp. Ground coriander and cumin
  • 1/4 tsp. Garam Masala
  • 1/2 tsp. Lemon Juice or Amchoor Powder
  • Pinch Hing
  • 1 tsp. Cumin seeds
  • 3 tbsp. Oil
  • 1 tsp. Ghee
Instructions
Wash both lentils and soak for 10-15 minutes in clean water.
Heat one tbsp. oil in a pressure cooker, add cumin seeds and hing.
Once they crackle add both daal, carrot greens, tomato, Ginger-Garlic paste and green chillies.
Stir well and add turmeric powder, salt and 3 cup water.
Bring the daal to boil then close the cooker lid and cook till 3 whistle.
Let the  pressure cooker cool naturally.
Now in another pan, heat 2 tbsp. oil and sauté onion til nice and pink. Add red chilli powder, coriander and cumin powder and fry for few seconds.
Add cooked daal and let it simmer for 5 minutes, if daal is too thick add little water.
Now heat ghee, add thinly sliced garlic and fry till garlic turns brown but not burnt.
Add red chilli powder and immediately pour over the cooked daal. 
Add garam masala and lemon juice.
Turn off the heat.
Serve hot.
Enjoy !

Details
Prep time: Cook time: Total time: Yield: 4-6 people


















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Thursday, 4 February 2016

Orange and Cinnamon Turkish Delight M/W method - #ANarniatreat #exotic #yummy #nowonmyblog #jcookingodyssey


Put your hand on your heart and tell me do you have a dental phobia or dread the drill ?  I totally understand your fear as I was in the same boat until first time ever I sat in one of those reclining dentist chair first time ever 25 years ago, which means I never visited any dental surgery until I settled in the UK.

Instead of a big bill, dentist gave me surprise, she took a maximum of five minutes to check my teeth and told me to go home, She said "Everything is fine , no need to worry and carry on whatever you are doing, we will see you in six months" and since then up to now I've been visiting the same dentist every six months, I am always out of the dentist surgery in less than five minutes. Same situation with my kids, sometimes we laugh and say to our family dentist that we have come to say a quick hello to you!



Sweets, candies or lollies, I never introduced to my kids, and we are not missing it, neither me or my kids even know how many sweets or candy varieties out there in the market, maybe we have heard but not tasted. In fact white chocolate buttons were given to my daughter by a family member, nonetheless only we all 'surrender' ourselves when we hear the word 'Turkish Delight' - A Narnia Treat ! 

It is dull, Son of Adam, to drink without eating," said the Queen presently. "What would you like best to eat ?"
"Turkish Delight, please, your Majesty." said Edmund.

Excerpt - The Lion, Witch and the Wardrobe.

Let's see what our Daughter had to say !!

"My parents gifted me the first Narnia book when I was 9 and I hurriedly read through it so that I could move onto the next book. In no time, I had finished the series and would then run to find my mum or dad to retell them the whole story!

I was elated when I found out that they were making a movie and I had my tickets booked well early so that I could watch it. My love for the world of Narnia has not yet diminished. I still watch the films and read the books with the same wonderment as before, 11 years on. One scene that stuck with me as a child was when the White Witch gives Edmund the Turkish delight to eat. To this day, if Turkish delight is ever mentioned in the house, someone will remember that scene! One time, I was watching a DVD of the Lion, the Witch and the Wardrobe and the Turkish delight scene came on. My dad snuck into the kitchen and produced a box of Turkish delights!! I had no idea they'd been hidden in the house for sometime (fair enough, as I probably would have eaten the whole lot straight away). There was some comfort in eating the Turkish delight and watching the film covered in a blanket!"

So now we have set a new tradition, almost a ritual that once a year whole family get together and watch the Narnia movie trilogy during Christmas holiday and along with other snacks we would demolish a box of Turkish Delight !



It was one of my ultimate dream to make Turkish Delight at home, don't ask me how many kilos of sugar and corn flour I have wasted to prepare perfect Turkish Delight. Whenever I would get hold of a new recipe, I would try hoping that it will work but all my  efforts went in vain even though I followed the exact recipe, even bought a candy thermometer ..I almost gave up !!

But few weeks ago once again I saw this recipe . I had an itch to to prepare Turkish Delight. I was intrigued because the entire recipe was done in M/W and I was sceptical because I knew in the past how I failed to make soft and chewy Turkish Delight. And I was so pleased and surprised everything went according to plan, and I had these little scented and exotic cubes Lokum or Turkish Delight, undeniably delicious ! So this time we demolished these gorgeous cubes while watching Narnia movie but  I sneaked in the kitchen and surprised family with their favourite confectionery which they were longing for.



Orange and Cinnamon Turkish Delight, exotic and gorgeous, it's amongst the humble confection but so popular and made just from cornflour and sugar. Great for sharing or gifting wrapped up in a gift box, perfect for a valentines gift ! I followed the recipe's method exactly but in Ingredients I added mixed citrus peel.

BTW, while I am drafting this post, just received a text from the dentist surgery, my six months routine dental check-up is due..let's hope even this time I do come out in five minutes too :) Oh yes, although I prepared these Turkish delight in M/W , still I am longing for to make on stove ,the traditional way and many other flavours are dancing in my head like Kesar-Pista-Elychi, Rose-Pista and Lemon !!!!

You will need :-

  • 3 cup sugar
  • 2 1/2 cup of cold water
  • 3/4 cup corn flour ( starch ) + 1/2 cup more for dusting
  • 1/4 cup light corn sugar
  • 2 tbsp. mixed citrus peel
  • 1 tbsp. orange extract
  • 1/2 tsp. cinnamon powder
  • few drops of orange or yellow colour
  •  1/2 cup powdered sugar
  • Cooking spray to grease the pan
Method ;-
Take water in a microwave proof bowl and add corn flour to it. Mix well until dissolves.
Put the bowl in a microwave and heat the mixture for 2 minutes.
Whisk smooth and return the bowl once again in the M/W and heat for another 3 minutes.
Whisk again , mixture should be opaque in colour, if not heat the mixture once again for couple of minutes. then whisk again, try to keep mixture smooth as possible.
Now add sugar and corn syrup. and heat the mixture for 5 minutes. 
Remove bowl, be careful bowl will be so hot, and whisk till smooth.
Return the bowl to M/W, heat it for 5 minutes, again remove and whisk.
Heat it again 5 minutes and whisk again. ( total 15 minutes )
Now add colour, extract, citrus peel, whisk until everything mixed so well.
Again return the mixture to microwave and heat it for additional 3 minutes.
Now mixture should be very thick and large portion of the mixture should stick to the balloon of the whisk, if not heat it for another 1-2 minutes.
You can check consistency by letting small amount of mixture sit for a while in a plate or bowl,  when it's cooled a little , you should be able to pick up and roll it into ball without getting sticky.
Grease any plate or baking pan with cooking spray, pour the batter in it evenly.
Let the mixture cool and set for three to four hours or longer.
Once it's set perfectly. time to cut the Turkish Delight.
Dust the cutting board with corn flour, remove and place the set mixture block onto cutting board. 
Cut the Turkish delight with sharp knife or scissor.
Now mix remaining corn flour, powdered sugar and cinnamon powder.
Dust squares in this mixture.
If you want to gift this Turkish Delight, Generously dust them with corn flour mixture and place them in a gift box. 
Enjoy !! 

Recipe inspiration from here
 




   













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Wednesday, 3 February 2016

Nimbu Mari peanuts - Lemon and Black pepper Peanuts #partysnack #munch #tasty #T20worldcupIndia #nowonmyblog #jcookingodyssey

A thought came to my mind when I tasted these peanuts 'How can something so easy and simple to prepare taste so delicious ' and husband agreed with me too.

It's utterly addictive and tasty, just couldn't stop !!!

Since last December we kept recording so many TV programmes and few Movies to watch for later date, you can have complete peace of mind when you have a HD+ recording box, and you get great advantage of watching recorded programmes in your free time, plus you can save time by forwarding ads and songs. Because of busy schedules and priorities we hardly watch much TV.

Last week so many programmes got built up in the HD+ box and it got full up, also it started to delete recorded programmes because cricket started recording too. So we decided to find time to watch those few movies, because of Cricket and Bollywood movies are long and when they record in HD plus, memories tend to run out so quickly.

So we booked ourself last weekend for couple of Bollywood movies, I prepared few snacks to munch like salty popcorn,  Lemon and Black pepper peanuts with bottles of soft drinks.

Let me tell you, if you are going to ask me why we liked these peanuts so much, my guess would be that all the gorgeousness stands on the balance of the ingredients and flavours. The flavours I chosen works well with each other and not over powering too. I often love to use lemon and black pepper in my cooking , you may like to check this Nimbu Mari Sev ( Lemon and Black pepper spicy noodles )

If you are planning a get together, thinking of hosting party during the coming  T20 world cup cricket or simply want to relax and enjoy some munchy snacks, definitely these will tempt you. Chana masala and fenugreek peanuts, Mexican Masala peanuts , Indian masala flavoured mix nuts  , Curried Nuts with a touch of Honey or Spiced Nuts.

Oh, BTW, movies weren't as excellent as my snacks , however because we were enjoying these snacks, we carried on watching full movies too :)





You will need :-

  • 250 g raw peanuts
  • Salt to taste
  • 1 tsp. oil
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. frehly ground black pepper
  • Pinch red chilli powder ( optional )
  • Pinch sugar
Method :-
Pre heat the oven to gas mark 1/2 or 1.
In a heavy bottom pan dry roast peanuts for 7-8 minutes.
Rub and peel the skin of half the peanuts.
Whisk together oil, lemon juice, salt , chilli powder and black pepper powder.
Add peanuts, toss to coat.
Place on a baking sheet and spread in an even layer.
Bake for 35-40 minutes, keep stirring in between until dry.
Let it cool completely.
Enjoy with your preferable chilled drink.









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Monday, 1 February 2016

Warm Squash , Farro and Rocket Salad with Moroccan Spiced Chutney #TheEnglishProvenderCpchutney #Jaramnestychallenge #Foodies100



The lovely folks at The English Provender Co sent me these delicious jars of Chutney. The package included Jars of Moroccan Spiced Chutney and Grated Hot Horseradish. I am a great fan of English Provender Chutneys, actually my favourites are Hot Chilli and Red pepper also Sweet tomato and Chilli. I am so glad that they sent me Moroccan Spiced Chutney, as I am fond of Moroccan spices and it's foods.




Reason behind sending these jars of chutney, they have set a challenge for us, we have to create some delicious and tempting recipes by incorporating one of the chutneys and share it on our blog and also enter the competition set by The English Provender Co. So, This post is an entry into the #JarAmnesty Challenge with The English Provender Co and Foodies 100"

Here I am with my entry 'Warm Squash, Farro and Rocket ( Arugula ) Salad with Moroccan Spiced Chutney.' Whatever there is in this salad, it's all an absolute favourite. This salad tasted so good, very well balanced flavours and textures of salad was fantastic. Along with sweet and tangy flavours there was a subtle spiciness from the Moroccan Spiced Chutney and was pleasing to my taste buds, the chewy and nutty salad definitely kept me full for a longer period !This salad was so delicious, almost it was meal in itself !



I used Moroccan Spiced Chutney to roast the squash, also to marinate the cooked faro and chick peas and made salad dressing by incorporating chutney.


You will need :-


  • 1 cup peeled, cubed , washed and pat dried squash
  • 2-3 tsp. Moroccan Spiced Chutney
  • 1/2 cup quick cook farro ( No need to soak )
  • 1/2 cup boiled chick peas 
  • 1/2 cup rocket leaves
  • 2 Clementine , peeled 
  • 1/4 cup mixed finely chopped herbs like coriander, mint and parsley
  • 2-3 tbsp. pomegranate seeds
  • 3 tbsp. blanched almonds
  • 2 tbsp. lightly roasted Pistachio slivers
  • 2 tsp. Moroccan Spice blend
  • 1 tbsp. Goji berries 
  • 3 tbsp. extra virgin olive oil
  • 3-4 tbsp. Clementine juice
  • 1 tsp. lemon juice
  • salt to taste


Method :-
Pre heat the oven to gas mark 5-6.
In a big bowl place cubed squash pieces.
In a small bowl combine 2 tsp, Chutney, 2 tbsp. oil 2 tsp. Moroccan spice blend.
Pour half of the mix on top of the squash, mix well.
Transfer the squash on a baking tray and roast for 30-40 minutes or until cooked but not mushy.
Meanwhile cook faro ( it will take 12 minutes ) according to packet instruction.
Drain the water, add boiled chick peas, Goji berries and add chutney, oil and spice mix.
Leave it aside.
Lightly roast the blanched almonds.
Make salad dressing by mixing Clementine juice, olive oil, lemon juice and Moroccan Spiced Chutney. leave it aside.
Once squash is roasted, add squash into the cooked and marinated faro and chick peas, finely chopped herbs, rocket leaves, almonds, Clementine segments and pomegranate seeds and mix gently.
Pour salad dressing, check seasoning and then mix.
Garnish with Pistachio slivers and serve.
Enjoy !  












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Sunday, 31 January 2016

Mixed Dry Fruit and Nuts Vedhmi / Puran Poli (Indian flat bread Stuffed with sweet lentil, dry fruit and nuts )

Recently I had chance to sort out my external hard drive , where I store my food pictures since I created this blog more than 6 years ago. There are hundreds of recipes pictures, unfortunately many couldn't make it to this blog, I am really disappointed in myself that I took so much effort in cooking those delicacies, took pictures and left those poor pics !

I really want to post those recipes here, but I have to admit that those pictures I took that time were not perfect or maybe won't have chance to appear, especially in current times as it seems we are in a race or a competition in search of good light, camera and angles..to click and post magnificent pics. Well I can leave this rant about food blogging and food pictures for another day, there are so many recipe pictures in my archives which I have not used yet.

So altogether I have about 400 plus pictures of around 46 recipes, that  sadly couldn't make it on my blog, I am now thinking that I should remake those dishes that I did in the past and re take new photographs of those, One of the recipe picture caught my eye and reminded me of something I made around six years ago and since not made it again , so here goes, once again I have chosen Vedhmi / Puran Poli. This was while i was looking at the old pics, I had an urge to having it and decided to make on the day of Makar Sankranti.


 Vedhmi / Vedmi is a Gujarati word for Puran Poli (Indian flat bread Stuffed with sweet lentil filling ) It's a very popualr traditional dessert throughout India, served piping hot with bowl of aromatic Ghee. In Gujarat this dessert called Vedhmi, simply because it's made with your finger tips by tapping the stuffed flat bread and in Gujarati finger tips means Vedha !




While in many other states of India Chana Daal ( Split Bengal gram daal ) being used to make filling, in Gujrat mostly Toover daal ( Split pigeon pea ) and Jaggery or sugar are used, and these beautiful and aromatic flavours added by using Cardamom and Nutmeg. For the upper layer many people uses Semolina and Plain flour to make flat bread crispy outside, but mostly I have seen Vedhmi made with Whole Wheat flour.

Vedhmi or Puran Poli is one of the tastiest and delicious dessert in Indian cuisine and without any doubt mine too. Mostly this dessert prepared during festivals and other occasions, but this is one particular dish I remember that my Mum used to make any time in the year, no special occasion needed, but as it goes for other treats in our house there had to be some special occasion like Birthdays or festivals.

In Gujarat mostly Vedhmi served with Gujarati Kadhi, Peas Pulao, Patra, Valor-Ringna nu saak ( recipe coming soon ) and obviously a generous dose of pure golden Ghee, Oh it's heaven ! Next morning once again we get chance to enjoy Vedhmi, but this time we would wash it down with Kesar Badam Milk .
Many believe that the perfect preparation of Vedhmi / Puran Poli involves a high skilled task, I agree to a certain extent.  Mostly you would be disappointed when filling oozes out of the dough and flat bread starts tearing. Also in the making Puran ( filling ) or in kneading the dough, but couple of things you can keep in your mind while preparing ( see method ) and obviously with some experience the job can be done. It's about trial and error :) !

So, did I made traiditional Vedhmi on Makar Sankranti ? well yes and no, I had prepared and enjoyed Vedhmi, but this time once again 'Aadat se Majboor '( old habits die hard ) I ended up doing another experiment on my gunnies pigs ( family ) and made filling with both daal, dried fruits and Nuts to cut down the amount of sweetness, because dried fruit has it's own natural sugar and made it more richer, nuttier and scrumptious. Because we enjoyed so much at home, couldn't resisit to make for daughter and lovely daddy drove all the way to give her..she enjoyed it so much as well.

So if you are crazy fan of Vedhmi / Puarn poli, but still love to try something difffrent try this Dried fruit and nuts Vedhmi..I am sure you will have no complaints. If you want to try Traditional Vedhmi recipes, just leave dried fruits and nuts out and make it original way ( No Dry fruit and nuts ) with the same methods.


You will need :- Dough - Upper layer

  • 1 cup chapatti flour ( I used wholemeal )
  • Pinch salt
  • 1/2 tsp. oil
  • Water

You will need :- Filling

  • 1/2 cup chana and toover daal ( you can use either of them if you like )
  • 3 tbsp. khoya / Mawa or full fat milk powder
  • 7-8 dried figs finely chopped
  • 7-8 medjool dates. pitted and finely chopped
  • 4 tbsp. mixed nuts ( almond, cashew and pistachio )
  • 1 tbsp. white poppy seeds ( Khus Khus )
  • 1/4 cup sugar
  • Pinch cardamom and nutmeg powder



Method :- Filling
Clean, wash and cook both daal together in the pressure  cooker ( Only add sufficient water )
Once daal is cooked, grind daal, dried figs and dates in a food processor  and make it in a smooth paste.
Lightly roast mixed nuts and make coarse powder.
Transfer the daal mixture in a heavy bottom pan , add sugar.
Keep cooking the mixture on a low to meduim heat and constantly keep stirring.
Once all the moisture starts evaporating , add Khoya mixed nuts powder and keep stirring.
Slowly slowly mixture will keep getting thicker and stiff. ( time to perform a taste on the filling ). TAKE A SPOON, DIG INTO MIXTURE , IF SPOON STANDS ERECT IN THE MIXTURE WITHOUT FALLING DOWN, means filling is ready.
Transfer the filling in a plate and let it cool completely. Longer the better. ( I prepare filling early in the morning and leave it to cool about 5-6 hours or sometimes prepare at night and leave it in the refrigerator whole night ).
Now prepare dough.
Place flour, salt in a plate and knead chapatti like dough, it should be pliable and soft.
Cover the dough with a clean kitchen towel and leave it to rest for 20 minutes.
Once you are ready to prepare Vedhmi, add 1/2 tsp oil in the kneaded dough and once again knead the dough for 2-3 minutes.
Divide the dough and filling mixture into equal portions and make golf size balls .
Start heating griddle or tava on a low heat.
Roll the one ball of dough into oblong shape chapatti ( not too big ) ( see picture )
Put the filling ( stuffing ) ball on the edge and overlap the other end of the chapatti. ( see picture )
Take a sharp edge bowl or glass and press on the stuffing filled chapatti. ( see picture )
Remove the excess dough and very gently roll the Vedhmi to your desire thickness or use your finger tips to press down the Vedhmi. ( This method will require lot of time )
Cook on the hot griddle on both side, apply Ghee on both side and roast the vedhmi till it's nice and brown on both side.
Apply Ghee generously on the Vedhmi  and serve hot .
Enjoy !!













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