Saturday, 23 September 2017

Moriyo Vada

Moriyo Vada, low-fat but super delicious farali dish prepared with Barnyard Millet, various farali flours and spices and cooked with less oil in a panniyaram pan. But one can deep fry too.

Moriyo Vada, are low-fat, crispy and delicious fritters made with barnyard millet aka Samo or Vrat ke chawal and cooked with very little oil. Although these vadas are made with farali ingredients and consumed during fasting season, one can enjoy any time of the year without observing fast too!

Since my childhood, I have consumed these vadas so many times,  the only difference I have in today's recipe that these vadas are not deep fried.  This recipe is my mum's, and always they were deep fried. In those days you either have fried food, or you just don't eat fried food. There was no shortcut to prepare...  she only made these vada twice a year, On Mahashivratri and on Gokul Asthmi.

Moriyo Vada, low-fat but super delicious farali dish prepared with Barnyard Millet, various farali flours and spices and cooked with less oil in a panniyaram pan. But one can deep fry too.

Mum hated wasting any food, as long as I remember I have never seen throwing any food away. There were many rules that not even a grain of rice went to waste. If there was any food left, she would always give that food a second chance and pair it with something else.

On fasting days mum always cooked elaborate meals for all of us, most of the time there was the same menu and it consists of Rajgira Panchratna Siro, Aloo Singdana bhaji, Buckwheat Poori, Farali kadhi and Moriyo Suran Khichdi. Even writing these names is making my mouth water. But kids being kids we used to attack the Siro, puri and bhaji. Once it was the kadhi's and Moriyo ni khichdi's turn, suddenly we were all full up! So we always ended up having more moriyo and she would prepare Moriyo na vada for the evening dinner.

Moriyo Vada, low-fat but super delicious farali dish prepared with Barnyard Millet, various farali flours and spices and cooked with less oil in a panniyaram pan. But one can deep fry too.

I have made these vadas couple of time by now and that too deep fried. This time made with less oil, they turned out exceptionally well, and vanished in thin air in no time. So here I am with low fat Moriyo na vada, do try if you've already had a few days of already heavy and fried food and are fed up of it! Because there is no joke to eat fried and rich food continuously for 9 days.

Enjoy fasting healthy way!

Moriyo Vada, low-fat but super delicious farali dish prepared with Barnyard Millet, various farali flours and spices and cooked with less oil in a panniyaram pan. But one can deep fry too.


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Moriyo Vada
by September-23-2017

Moriyo Vada, low-fat but super delicious farali dish prepared with Barnyard Millet, various farali flours and spices and cooked with less oil in a panniyaram pan. But one can deep fry too.

Ingredients
  • 1 bowl Cooked Moriyo
  • 2-3 tbsp. Soaked sabudana
  • 1 Small potato boiled and mashed
  • 4-5 tbsp. Mix farali flour ( rajgiro, shingoda, kuttu ka atta)
  • 2-3 Tbsp. Green chilli-ginger paste
  • per taste Farali salt
  • 1 Tbsp. Sugar
  • 1 Tbsp. Sesame seeds
  • 1 Tbsp. Lemon juice
  • 2 Tbsp. Fresh chopped coriander leaves
  • 1/4 tsp. Red chilli powder (optional)
  • 2 Tbsp. Oil
  • Appam Pan
  • 2 Tbsp. Roasted peanut powder
Instructions
In a big bowl place everything except oil.Combine well and make a soft dough.Divide the dough into equal parts and shape into small balls.Heat panniyaram pan, add few drops of oil in every hole.Put each ball in every hole and let it cook in a medium heat for at least 2-3 minutes. Then turn on the other side and let it cook until crispy and brown.Serve hot with dahi chutney. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 12-15 pieces

Thursday, 21 September 2017

Farali Dudhi/Lauki Thepla

Tasty and healthy doodhi farali thepla is so easy to prepare. These delicious farali theplas made with a combination of freshly grated dudhi, mixed farali flours and spices.

One more farali treat from my kitchen to yours, Farali Dudhi/Lauki Thepla. This delicious and tasty thepla is on the healthier side as I have included healthy ingredients such as Dudhi/Lauki or bottle gourd. Serve these with Farali Dum Aloo, Potato and Peanut Bhaji, Ratalu Sabji or Fruit and Nut raita.

Although we fast, we still gorge on food..that's the Hindu religion for you! It is flexible, there are no hard and fast rules to follow. Oh yes there are rules but you are allowed to bend them according to your needs, how cool is that!!

Tasty and healthy doodhi farali thepla is so easy to prepare. These delicious farali theplas made with a combination of freshly grated dudhi, mixed farali flours and spices.

We (minus me) observe fast almost 10 days of the month, certain days of the week is marked for fasting, almost on every festival we fast yet we cook and devour zillion treats. As soon as the fasting season is in the air foodies are always on a hunt for something new or adventurous.

Tasty and healthy doodhi farali thepla is so easy to prepare. These delicious farali theplas made with a combination of freshly grated dudhi, mixed farali flours and spices.

A few months back, I observed fast for some personal reason, and I was trying some healthy farali recipes and tried many, some worked and a few straight away got in a queue to come on the blog. So I generally prepare Rajgira Thepla or Kuttu Ka paratha, but this time to make healthier added grated doodhi and few extra spices and herbs. The result was splendid, so here I am with Farali Dudhi/Lauki Thepla! A perfect dish you to try during Navratri or any othe fasting season.

Enjoy fasting the healthy way!

Notes:-
I have used Mixed farali flour (Rajgiro, Kuttu, Moriyo).

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Doodhi/Lauki Farali Thepla
Tasty and healthy doodhi farali thepla is so easy to prepare. These delicious farali theplas made with a combination of freshly grated dudhi, mixed farali flours and spices.
Ingredients
  • 1 bowl Mixed farali flour + dusting
  • 2 Tbsp. Yogurt
  • 1/4 cup Grated dudhi-lauki
  • 1/2 or 1/4 Ripe banana mashed
  • 1 Tbsp. Green chilli-ginger paste
  • per taste Farali salt
  • 2 Tbsp. Freshly chopped coriander
  • 2 Tbsp. Roasted peanut powder
  • Pinch Sugar (optional)
  • Oil to pan fry
Instructions
In a big bowl add all the ingredients except oil, and knead a semi-soft dough.You won't need any water to knead the dough as doodhi will release some moisture. Divide the dough into equal portions and shape into a ball.Dust the flour on working surface, first roll one ball into a circle. Heat griddle or tawa on a medium heat.Place a theplu on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble. Turn the theplu 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 farali aloo ki sabji, raita , Chutney, yogurt or tea.
Enjoy!
Details
Prep time: Cook time: Total time: Yield: 5-6 thepla




Wednesday, 20 September 2017

Kesar Malai Peda

Kesar Malai Peda is a scrumptious which is prepared with paneer, khoya and sugar and flavoured with Saffron. These can be made at home for any festive occasions.

If you are a Jabra (great) fan of Indian Sweets, you are reading the right post! Kesar Malai Peda or Milky Saffron Fudge, is one of the most popular rich Indian confectionaries. Prepare these and bring them to any festive occasion or celebrations and see how your festivity becomes even more joyous and delightful. These are simply divine and scrumptious, I bet these have to be everyone's favourite! These magnificent looking Kesar Malai Peda are ideal for Prasad. Ideal for fasting as these are made without cornflour.

Kesar Malai Peda is a scrumptious which is prepared with paneer, khoya and sugar and flavoured with Saffron. These can be made at home for any festive occasions.

India is a land of many festivals, celebrations, and traditions, almost every day is a celebration day. And from today every Hindu across the globe will be celebrating a very popular festival 'Navratri' (Nine Nights), it is the longest festival in the world. A festival in which the celebrations involve devotion and fervour. This festival is dedicated to Goddess Durga and celebrations lasts for nine days. Throughout the world, Indians celebrate this festival with their own traditions and beliefs but in nowhere performed with more panache and zeal than in the Indian state of Gujarat. The people of Gujarat are known as Gujarati. The Western state of Gujarat is the only state that erupts into nine-night dance festival aka Dandiya Raas or Garba.

Kesar Malai Peda is a scrumptious which is prepared with paneer, khoya and sugar and flavoured with Saffron. These can be made at home for any festive occasions.

There is one thing about any Gujarati, No matter whenever they travel in the world or settle in any corner of this globe they take a piece of Gujarat with them and as the Navratri festival approaches, revellers away from their home country always manage to find ways of celebrating. And I am no different to them. Every Navratri season me and my daughter can't wait to deck up in traditional dresses called 'Chaniya Choli' and pick a dandiya for a great night.

This year is not going to be the same, as my father passed away a few months back in India, so we are not going to celebrate major festivals for next 12 months, but will perform small pooja at home instead.

Kesar Malai Peda is a scrumptious which is prepared with paneer, khoya and sugar and flavoured with Saffron. These can be made at home for any festive occasions.

Indian pooja and ceremonies are always incomplete without Prasad ( sweet food offered to god). Recently we performed a couple of religious ceremonies and my daughter made these kesar malai peda all on her own from scratch - all the way from making homemade paneer to shaping the peda. So glad she is learning to make Indian sweets too. It oozed with saffron flavours, perfect for a dessert after an Indian meal.

                           Wishing all readers a wonderful and joyous Navratri!

More Peda Recipes:- Badam Salted Caramel Peda | Kesar Mawa Peda | Mathura Ke Pede


Kesar Malai Peda is a scrumptious which is prepared with paneer, khoya and sugar and flavoured with Saffron. These can be made at home for any festive occasions.


Notes:-
You can buy readymade Paneer if you like.
Instead of yogurt use lemon juice or white vinegar
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)

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Kesar Malai Peda
Kesar Malai Peda, hugely popular amongst Indians, so rich and scrumptious. It is prepared with Paneer, Khoya, sugar, and flavoured with aromatic spices such as saffron, cardamom and garnished with slivers of pistachio and saffron threads.
Ingredients
  • 1 ltr Full fat milk
  • 150g - 3-4 tbsp. lemno juice Full fat yogurt or lemon juice
  • 250g Khoya or Mawa recipe here
  • 50ml Single or double cream
  • Big Pinch of Saffron threads
  • Pinch Cardamom powder
  • 2 tbsp. Pistachio slivered
  • 200g Sugar
  • Small pinch nutmeg powder (optional)
Instructions
Place milk in a heavy bottom pan and bring it to boil. Meanwhile, soak saffron threads in cream and leave it aside.Add yogurt, lemon juice or vinegar and let it curdle.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 )Wrap the cheesecloth and wring gently and drain the water completely. In a thick base kadai or pan add drained paneer and grated khoya.Keep the heat low and combine well.Add saffron cream and keep mixing about 10-12 minutes.Now add sugar, keep stirring continuously until the mixture thickens.It will take another 25-30 minutes easily.Add cardamom and nutmeg powder, mix well.Transfer the mixture to another plate and let it cool.Divide the cooled mixture into equal portions and shape them into round pedas.Garnish it with slivered pistachios and saffron threads.Offer as prasad, give it as a gift or enjoy after an Indian meal.
Details
Prep time: Cook time: Total time: Yield: 10-12 pieces

Tuesday, 19 September 2017

Roasted Pumpkin Spice and Garlic Hummus

Roasted pumpkin Spice and Garlic Hummus is so easy, incredibly tasty and healthy. Perfect to welcome and celebrate autumn.

This Roasted Pumpkin Spice and Garlic Hummus is all about embracing autumn! Serve this incredibly delicious Roasted Pumpkin Spice and Garlic Hummus on Halloween party or any get-together and witness with your own eyes how quickly you have to run to the kitchen to bring another bowl. Serve this with crackers, toasted pitta bread, vegetable crudites, even sweet potato wedges yes, hot sweet potato wedges would be a nice treat for your guests. It will knock everyone's socks off as this recipe is not only incredibly tasty but it is GF dairy-free and plant-based, so all parties are happy! Also, this fairly easy recipe stays well in the refrigerator for 4-5 days and makes very healthy after-school snacks.

Roasted pumpkin Spice and Garlic Hummus is so easy, incredibly tasty and healthy. Perfect to welcome and celebrate autumn.

This year's unusually hot summer is over and autumn has crept upon us, which means sipping chilled drinks, licking those brain freezing Popsicle and gorgeous bright cold shoulder floral dresses are numbered too. On the plus side, it's time for cosy jumpers, long Boots, hot drinks to make a comeback, yay! I absolutely adore autumn fashion and style.

Roasted pumpkin Spice and Garlic Hummus is so easy, incredibly tasty and healthy. Perfect to welcome and celebrate autumn.

Generally, I start using pumpkins around the beginning of October, however, this year because my daughter went back to Uni in early September and she needed few healthy snacks to take, in addition to that my blog was due to include some pumpkin recipes.  So for this recipe, I bought Pumpkin from a shop but still can't wait to make a visit to PYO farm to handpicked a few soon.

Pick your own farm-Autumn Produce Pumpkin

Pumpkin Spice also known as Pumpkin Pie spice, is a blend of ground aromatic spices and brings so much flavour into any cooking or baking. Homemade is so cheaper.

This roasted pumpkin and garlic hummus is packed with nutrition and full of flavours. Perfect for a healthy snacking or appetizer. This hummus is loaded with superfood ingredients like pumpkin and garlic all in one dip. It is deliciously Creamy, with a hint of pumpkin spice. I used roasted garlic to bring out the sweetness and mildness and more soft depth flavours in this particular recipe as Pumpkin flavours are sweeter and trust me raw garlic makes this dish overpowering with a sharp taste.

Roasted pumpkin Spice and Garlic Hummus is so easy, incredibly tasty and healthy. Perfect to welcome and celebrate autumn.

We thoroughly enjoyed this hummus with oat biscuits, vegetable crudites, and roasted sweet potato wedges. I would recommend this recipe to any uni student who yearns for a quick, tasty and a healthy recipe which is within their budget. This hummus is fuel to your body if any leftover, next day stir into pasta or use as a sandwich filling:)

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Roasted Pumpkin Spice and Garlic Hummus
This Roasted pumpkin Spice and Garlic Hummus is so easy, incredibly tasty and healthy. Perfect to welcome and celebrate autumn.
Ingredients
  • 150g Pumpkin Cubed
  • 2 Garlic clove
  • 1 tbsp. Olive oil
  • Pinch brown sugar
  • 1/2 Tsp. Pumpkin Spice recipe here
  • Salt and pepper
  • 200g Cooked Chick Peas
  • 2 Tbsp. Roasted Pumpkin Seeds
  • Pinch Paprika Powder
  • 2 Tbsp. Tahini
  • Few drops Lemon or Lime Juice (optional)
  • 2 Tbsp.+ Some for drizzle Olive oil
  • 1 Tbsp. Chopped Parsley or Coriander
Instructions
Preheat oven to Gas Mark 5.Place pumpkin cubes on a roasting tray, drizzle 1 Tbsp. olive oil, pumpkin spices, sugar, salt, and pepper.Put in the oven to roast for 35-40 minutes or until tender.Halfway through roasting throw garlic cloves in there.Once the roasted pumpkin and garlic cool enough to handle transfer pumpkin, garlic, chickpeas, tahini, olive oil, salt and lemon juice in a food processor. Blend until smooth.Remove it in a serving bowl and drizzle some olive oil, toasted pumpkin seeds and garnish it with fresh parsley leaves.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 4-6 servings








Friday, 15 September 2017

Eggless Honey Cake

This Eggless Honey cake fairly easy to prepare. It takes only 10 minutes to whip up and 50 minutes to bake. A perfect delicious, rich and moist cake for any occasions.

This simple Eggless Honey cake requires minimum efforts but yields amazing results! A simple, delicious cake for a morning coffee, afternoon tea or treat for any happy occasion.

This Eggless Honey cake fairly easy to prepare. It takes only 10 minutes to whip up and 50 minutes to bake. A perfect delicious, rich and moist cake for any occasions.

The end of summer holidays are always bittersweet, you don't really want them to end. For a couple of weeks, I can forget about studies and focus on doing all of the things that I enjoy. Cramming in lots of tv, catching up with home friends and sneaking in a holiday are just some of things that I got up to this summer. I squeezed in quite a bit of cooking too. Often I would cook alone or me and mum would prepare meals together. If there is a single reason that my mum is going to miss me now that I am back at uni, it's because of this. To round off my cooking for the summer, I made an Eggless Honey Cake.


This Eggless Honey cake fairly easy to prepare. It takes only 10 minutes to whip up and 50 minutes to bake. A perfect delicious, rich and moist cake for any occasions.


It was my little brothers birthday a couple of days ago and I wanted to bake a cake for him. I'm still new to baking so I wanted to tackle something at my level!

Me and my brother have both grown up with cakes in every variety. The best thing about school was the pudding in school dinners. I don't think I will ever forget the excitement when seeing butterscotch tart on the menu - still lovingly mentioned by my friends.  But there was another contender, the humble jam sponge, and custard. I thought I'd give this cake a go. It isn't classically a birthday cake but a reminiscent of our times at school! A variation of the jam sponge is the honey cake, in which the sponge is soaked in a honey and sugar syrup.

This Eggless Honey cake fairly easy to prepare. It takes only 10 minutes to whip up and 50 minutes to bake. A perfect delicious, rich and moist cake for any occasions.

The cake was fairly simple to prepare and bake and turned out really well! The house was cocooned with the warm sweet smell of the cake, which was moist from the honey and you could distinctly taste the flavour from the orange juice. My favourite part was the jam and coconut on the top! Most importantly though, my brother really enjoyed it and had a wonderful birthday. I can only hope to be spoilt the same way when my birthday comes along!!

This Eggless Honey cake fairly easy to prepare. It takes only 10 minutes to whip up and 50 minutes to bake. A perfect delicious, rich and moist cake for any occasions.


Notes:-
If you can not find orange juice with bits then use 1 Tbsp. orange zest and plain orange juice.

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Eggless Honey Cake
This wonderfully delicious eggless honey cake is very easy and quick recipe. It is rich and moist, perfect for a morning coffee, afternoon tea or serve as a special treat on any happy occasion.
Ingredients
  • 315g Plain flour-Maida
  • 2 tin Condensed milk 397g
  • 235mls Sunflower oil
  • 280mls Orange juice with bits
  • 2 Tsp. Baking powder
  • 1 Tsp. Baking soda
  • 2 Tsp. Lemon juice
  • 2 Tsp. Vanilla extract
  • Syrup
  • 240mls Water
  • 60g Sugar
  • 150ml Honey
  • Topping
  • 150g Strawberry Jam
  • 3-4 Tbsp. Desiccated coconut
  • Few Fresh strawberries (optional)
Instructions
Pre heat oven to gas mark 4 or 350F.Grease or spray 2LB loaf tin then dust with little flour and remove extra flour.Place plain flour, baking soda, and baking powder in a big bowl and whisk properly.In another bowl whisk in oil, orange juice, condensed milk, lemon juice and vanilla extract. Incorporate wet mixture into dry ingredients. Spread the mixture into greased and floured loaf tin.Bake the cake until tooth pick comes out clean and top should be a little brown. It should take about 50-55 minutes. Remove it from the oven and completely cool.When the cake is cool, remove it from the loaf tin and arrange it on the board.Now prepare the syrup by boiling together water and sugar. Boil this syrup for 5 minutes then turn the heat off.Whisk in honey when the syrup is just warm.Using a fork or a toothpick to poke the cake.Use a spoon to pour on syrup, maybe you won't need all of the syrup.
Now melt the jam in M/W for 30-35 seconds and spread evenly on the cake.Sprinkle desiccated coconut and leave the cake aside for a while or until jam settles once again.Now with a sharp knife cut the slices and serve with fresh strawberry slices.Enjoy
Details
Prep time: Cook time: Total time: Yield: 7-8 servings


Recipe inspiration from here

Tuesday, 12 September 2017

Methi Corn Bhajiya-Fritters

These irresistible Methi Corn Bhajiyas made in a combination of Fresh Fenugreek leaves, tender corn, coarse gram flour and aromatic dried spices and then deep fried till lovely golden brown.

These sensational, flavourful and spicy Methi Corn Bhajiya ( deep fried fenugreek and corn frittres) are totally scrumptious! Crispy on the outside, fluffy on the inside and bursting with awesome tongue tickling flavours fritters are so good. They are delicious deep fried steaming hot fritters perfect served at tea time. You can serve with green chutney and tomato ketchup too as an appetizer for any party or get together.

These irresistible Methi Corn Bhajiyas made in a combination of Fresh Fenugreek leaves, tender corn, coarse gram flour and aromatic dried spices and then deep fried till lovely golden brown.

A couple of weeks ago, in the market I spotted piles of very fresh bright green corn on the cobs. Because they were so fresh I got greedy and bought more than we needed. While we were coming back, I was telling my kids how I used to relish char grilled corn cobs in India. As soon as the monsoon season hits India, you would find Bhuttawalas ( who sells char grilled sweet corn) along roadsides in every city and people would enjoy this inexpensive and healthy snack. So as soon as we reached home, we all enjoyed char grilled corn cobs, we ate exactly how I used to eat in India, just apply little lemon juice, salt and red chilli powder.

More fresh sweet corn Recipe:- kasoli and Jugu Curry | BBQ sweet corn with Roasted Pepper, Sumac and honey salsa dressing 

These irresistible Methi Corn Bhajiyas made in a combination of Fresh Fenugreek leaves, tender corn, coarse gram flour and aromatic dried spices and then deep fried till lovely golden brown.

Along with char grilled roasted corn cobs, one more item Indians crave, it's the indigenous deep fried bhajiyas or pakoras. And actually, the rainy season gets more romantic in India when you devour hot and steamy pakora with a cup of masala chai. Monsoon season is the season that turns every Indian crave pakora.

These irresistible Methi Corn Bhajiyas made in a combination of Fresh Fenugreek leaves, tender corn, coarse gram flour and aromatic dried spices and then deep fried till lovely golden brown.

While I was sharing my childhood memories of Indian monsoon with my kids, my mouth was watering and secretly my mind and heart were cravings for hot and steamy pakoras. Lol, maybe Varun Dev ( God of rain-water) felt my angst and the next day in London we had plenty of rain and once again my heart screamed out for a large plate of hot bhajiyas.  I decided to prepare Corn Bhajiya with fresh Fenugreek leaves. These irresistible Methi Corn Bhajiyas made in a combination of Fresh Fenugreek leaves, tender corn, coarse gram flour and aromatic dried spices and then deep fried till lovely golden brown.

These irresistible Methi Corn Bhajiyas made in a combination of Fresh Fenugreek leaves, tender corn, coarse gram flour and aromatic dried spices and then deep fried till lovely golden brown.

More Methi Recipes:- Badami Methi Mango Paneer | Methi farsi Puri | Methi Ajwain Fougasse 

"Ma, I don't know when to stop, I just want to keep eating these even though I am so full, these are out of this world," my daughter made a statement while she was enjoying these Garama Garam Bhajiya:) sunny boy came to me and gave me massive hug and kiss and my better half thought he was in 'Pakora Heaven'  !!! The whole family enjoyed them to the core! I am sure I have to say no more to convince you :)

These irresistible Methi Corn Bhajiyas made in a combination of Fresh Fenugreek leaves, tender corn, coarse gram flour and aromatic dried spices and then deep fried till lovely golden brown.


Notes:-
Please DO NOT use kasoori methi to replace fresh fenugreek leaves, you won't be able to achieve same taste or flavours of this original recipe.
You may use besan if you can't find coarse chick pea flour.
Instead of lemon juice you can use amchoor powder ( dry mango powder)

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Methi Corn Bhajiya-Fritters
Methi Corn Bhjaiyas are sensational and irresistible deep fried snacks , which is prepared with fresh fenugreek leaves, tender corn kernels, and aromatic Indian spices. Pairs perfect with masala chai or green chutney.
Ingredients
  • 250 g Fresh roughly chopped fenugreek leaves
  • 250g Fresh corn kernels
  • 300g Coarse chick pea flour
  • 50 g Besan
  • 50g Semolina
  • 2 Tbsp. Lightly crushed black pepper, coriander, and fennel seeds
  • Salt to taste
  • 2-3 Roughly chopped spring onion
  • 2 Tbsp Ginger-garlic paste
  • 2-3 Tbsp. Green chillies minced
  • 100g Lightly roasted peanuts crushed
  • 1 Tbsp. Garam masala
  • 1 Tbsp. Roasted coriander and cumin powder
  • Big pinch Soda Bi Co or Eno
  • Oil to deep fry
  • 2 Tbsp. Lemon Juice
  • 1/2 Tsp. Turmeric Powder-Haldi
Instructions
Place about 2/3 of the corn kernel in a food processor and pulse few times. We don't need puree so keep it coarse. In a big bowl transfer coarse corn kernels and remaining ingredients except oil.Gently mix everything with the spoon and add very little water. You may not need too much water as fresh corn kernels are very juicy itself. Meanwhile heat oil in kadai, pan or deep fryer.Once again whisk the batter and drop small balls in the oil using your hands or with the help of two small spoons.
Fry them on a medium heat until they become golden brown.
Remove it from the kadai and serve hot with masala chai(tea) green chutney, ketchup, sliced raw onion and green chillies.
Details
Prep time: Cook time: Total time: Yield: 4-6 servings


Tuesday, 5 September 2017

Thai Green Curry Hummus

Thai Green Curry Hummus - in this recipe regular hummus is infused with a Thai green curry paste, coconut milk, and basil leaves.Little creamier, sweeter, spicy and tangy at the same time. Great with toasted pitta bread, crackers or vegetable crudites.

Thai Green Curry Hummus, a unique hummus recipe this is such a charming recipe that once you've tried it I am pretty sure your taste buds will demand again and again. The combination of tangy, spicy and sweet flavours are an adventure for your senses and will leave you happy. The tang of kaffir lime leaves and lime juice, sweetly creaminess of coconut milk and spicy kick of green chilies and heavenly fragrance of this dish, all one in a bowl, happiness for your taste buds, belly, and the soul.

Thai Green Curry Hummus - in this recipe regular hummus is infused with a Thai green curry paste, coconut milk, and basil leaves.Little creamier, sweeter, spicy and tangy at the same time. Great with toasted pitta bread, crackers or vegetable crudites.

While kids were at home for their 4 weeks holiday, certainly there were a couple of things on the rota, one is catching up with the box set and preparing copious dishes for hungry kids - breakfasts, lunch, dinners, and snacks. A hummus is one of our favourite snack items when it comes to a healthy option. We have demolished many delicious and interesting hummus recipes in the past, be it a sumac hummus Baingan Bhartha (roasted aubergine spicy) hummus or roasted garlic hummus and this time Thai inspired hummus was on the table to savor.

Thai Green Curry Hummus - in this recipe regular hummus is infused with a Thai green curry paste, coconut milk, and basil leaves.Little creamier, sweeter, spicy and tangy at the same time. Great with toasted pitta bread, crackers or vegetable crudites.

We love hummus,now and then I like to prepare a small batch of it - delicious, healthy, easy and quick recipe and versatile, Not just only for as dip but it can be used as a hearty-healthy sandwich spread, pour it as salad dressing or stir in a hot pasta or noodle bowl, whatever way you use it you're going to have a good meal out of it.

Thai Green Curry Hummus - in this recipe regular hummus is infused with a Thai green curry paste, coconut milk, and basil leaves.Little creamier, sweeter, spicy and tangy at the same time. Great with toasted pitta bread, crackers or vegetable crudites.

Hummus is one dish which I love to prepare as it is a very customised dish, where you can add different seasonal ingredients and make your own or take a small inspiration from the other cultures and create a fusion recipe as long as you stick to base of chick peas, lime/lemon, and garlic, then add any substitution. In this recipe, regular hummus is infused with a Thai green curry paste. I have used coconut milk instead of tahini and some basil leaves. Thai Green Curry Hummus turned out fabulous!

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Thai Green Curry Hummus
Thai Green Curry Hummus - in this recipe regular hummus is infused with a Thai green curry paste, coconut milk, and basil leaves.Little creamier, sweeter, spicy and tangy at the same time. Great with toasted pitta bread, crackers or vegetable crudites.
Ingredients
  • 250g Boiled and drained chickpeas
  • 2 Garlic cloves
  • 3-4 Tsp. Thai green curry paste - recipe here
  • 1 Spring onion chopped
  • 100-125 ml coconut milk
  • Sea salt
  • 3 Tbsp. Fresh basil and coriander leaves
  • 2 Tbsp. Lime juice
  • 1 Tbsp. Coconut oil
Instructions
Place everything in a blender except coconut oil and blend until you get a nice smooth paste.Transfer to a bowl. garnish it with basil, coriander leaves, and coconut oil.Serve and enjoy!
Details
Prep time: Cook time: Total time: Yield: 1 big bowl

Wednesday, 30 August 2017

Thai Green Curry Paste

Thai pastes are one of the essential elements of Thai Cuisine, prepare Thai soup or Thai Curry, Thai stir fry or marinades dishes, Thai pastes plays an important role in these dishes.

The good news is that making your own Thai Green Curry Paste at home is not a tedious job, as long as you have all the ingredients ready. This Thai curry paste can be ready in less than 10 minutes. Get the ingredients, put in a food processor and whizz up till you get a smooth paste. That's it. And let me tell you it is so much better than shop-bought Thai Curry paste, packed with amazing fresh fragrant flavours and ingredients. But, if you have some time on your hand and patience or just need some work out try pounding this paste by hand in mortar and pestle, therapeutic right?  

Thai pastes are one of the essential elements of Thai Cuisine, prepare Thai soup or Thai Curry, Thai stir fry or marinades dishes, Thai pastes plays an important role in these dishes.

Thai pastes are one of the essential elements of Thai Cuisine, prepare Thai soup or Thai Curry, Thai stir fry or marinades dishes, Thai pastes plays an important role in these dishes.

We love Thai food, so obviously I do make my own Thai pastes. Luckily, all the authentic and necessary ingredients are available very easily where I live as there is an oriental grocery store just a stone's throw away from my house. I love to include fresh and original ingredients in my Thai curry pastes. The recipe I have prepared is fast, finger-licking and versatile, you can add in pretty much anything.

Thai pastes are one of the essential elements of Thai Cuisine, prepare Thai soup or Thai Curry, Thai stir fry or marinades dishes, Thai pastes plays an important role in these dishes.


10/12 days ago, I was clearing out my fridge and realised that we are out of homemade Thai paste! It's almost time for my daughter to go back to uni, so it's the right time for me to prepare this paste, so I can freeze some for her too and whenever she wants to use it she can use it. This paste can be frozen and stays up to one year.

Thai pastes are one of the essential elements of Thai Cuisine, prepare Thai soup or Thai Curry, Thai stir fry or marinades dishes, Thai pastes plays an important role in these dishes.

Recently I prepared coconut and pineapple Thai fried rice, which is now have become our all time favourite and it seems to be doing pretty well with my readers too. I am soon going to post a similarly delicious recipe just like this one prepared with Thai paste, but until then let's see how the Thai Green paste can be made.

More Thai Recipes:- Thai Yellow-Orange Curry Paste | Thai Style sweet potato and noodle soup 

Notes:-
As we love spicy food, my this recipe is a spicy kick but if you prefer milder flavours reduce the number of green chillies.

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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Thai Green Curry Paste
A really easy and quick Thai Green curry paste which is so flavourful and aromatic.
Ingredients
  • 15-18 Thai Green Chilies
  • 6 stalks Lemon grass sliced
  • 3-4 tbsp Galangal or Ginger sliced
  • 4-5 shallots or 1 white onion sliced
  • 6-8 Tbsp. Fresh coriander chopped with roots
  • 1 Kaffir lime leave chopped
  • 1 Tbsp. White pepper powder
  • 2 Tbsp. Whole coriander and cumin seeds lightly roasted
  • per taste Sea salt
  • 4-6 Garlic cloves
  • 1 Tbsp. Kaffir lime zest
  • 5-6 Tbsp. Coconut milk
Instructions
Add everything in a blender and blend till you get a smooth green paste.This paste can stay fresh in a refrigerator up to one week and in the freezer up to one year.
Details
Prep time: Cook time: Total time: Yield: 1 jar
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