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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Thursday, 28 January 2016

Masoor daal and Green Beans Khichdi #comfortfood #indiankhichdi #nowonmyblog #jcookingodyssey


To devour ultimate comfort food Khichdi, you don't have to wait for any particular season, Khichdi is for any time, however I love to have hot and steaming Khichdi during the winters. I have eaten Khichdi whole of my life and would never get bored, it could be so simple and humble sadi (plain) khichdi with pickle, yogurt and papad , Masala Khichdi ( Spicy version ) where rice and daal, Tuver or Moong daal sautéed in ghee with whole spices and enjoyed with yogurt, salad and papad and sometimes easy yet an elaborate Khichdi, prepared with lots of vegetables, aromatic spices and Nuts , I would enjoy without any doubt.

Khichdi, I think is one of the healthiest, wholesome and nutritious one pot meal around. If you have pressure cooker, this dish can be done in jiffy.  Like I said Khichdi is such a dish that you don't need to wait for any particular day or season, but you need Mood, I prepare Khichdi according to my mood and health. If  feeling a bit under the weather,  plain khichdi makes me happy, pressed for time just go for Masala khichdi and when I am feeling good and fit, have lots of time on hand, I still make khichdi :) It's just I make more efforts in peeling and chopping vegetables and make Khichdi almost like a Biryani !!! You know, I am not a Biryani fan, so I make Biryani Khichdi :P



I vaguely remembered, I think Khichdi was the first dish which I completely cooked by my own when I was around 9 by observing Mum while she cooks, how would she cut the vegetables, how much spices she was adding and how much precaution she would take while she cooks. My mum used to prepare many types of Khichdi, one of them was Masoor Daal Khichdi, mostly on Sunday evening as at Lunch time usually we would've had heavy and elaborate meals.

Masoor ( red lentils ) Daal Khichdi, cooked with Fresh green beans, freshly ground Garam masala( which lends little darker colour Khichdi ).  You will have Protein and vitamin rich dish from this one pot meal. This satisfying and comfort khichdi can be eaten as it is or enjoy with fresh plain yogurt , roasted papad and fresh salad , sometimes I would love to have with Gujarati Kadhi.



You will need :-

  • 200 g Basmati rice 
  • 200 g Masoor daal 
  • 200 g green beans ( Fansi ) cut
  • 100 g Potato cut and cubed with the skin
  • 1 medium onion chopped
  • 3-4 garlic cloves chopped
  • 1/2 tsp. green chilli and ginger crushed
  • Salt to taste
  • 1/2 tsp. red chilli powder
  • 1/2 tsp. turmeric powder
  • 1 black cardamom
  • 2-3 green cardamom
  • 2 clove ( Laving )
  • Small bark of cinnamon 
  • 1/4 tsp. mace powder ( Javentri )
  • 1 star anise
  • 2-3 black pepper
  • 1 small bay leave
  • 2-3 tbsp oil 
You will need :- Vaghar ( optional )
  • 1 tsp. oil
  • 1/2 tsp. cumin seeds
  • small green chilli chopped
  • Pinch red chilli podwer


Method :-
Clean, wash and soak rice and daal separate for 10-15 minutes. Then discard the water.
Now place all the whole spices in a grinder and grind into powder. Leave it aside.
Heat oil in a pressure cooker and add ginger and green chilli, then add onion and garlic.
Sauté onion and garlic for one minute, add potato and green beans.
Fry for few seconds and add rice and daal.
Add ground whole spices according to your taste ( I added 1 tsp. ) red chilli and turmeric powder.
Add salt and fry mixture for 2 minutes.
Add water, close the pressure cooker lid and cook till 3 whistle.
Let the cooker cool naturally.
If you are going to do a vaghar on the khichdi, heat oil, add cumin seeds.
Once crackle add green chillies, red chilli powder and pour vaghar on cooked khichdi.
Serve Hot khichdi with dollop of ghee, yogurt, salad and papad.
Enjoy !!
















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Wednesday, 27 January 2016

Fresh Chick peas ( Garbanzos ) and Green Garlic Fritters - Lila chana and Lilu Lasan Vada #kemcho #jcookingodyssey


While me and mum were breaking this such an enormous block of Jageery, with hammer and chisel on one cold morning, there was a knock on the door, we had visitors, one of our family friend with their little girl from the UK came to meet us.

We were so shocked , specially me, when this little girl said 'look mum, it's Gor' in Gujarati, took me minutes to believe what she spoke.  Out of curiosity I asked them so many things about UK and was so amazed when I heard that almost all the Indian groceries and vegetables are available easily in London and big cities of UK.
Coincidently, it was unknown to me that soon I shall be getting married and settling in the UK in not too distant future from the family friend visit. Still I was relaxed because one thing for sure I knew that whatever happens but I will have accesses to Indian groceries in London.




It is fortunate that you can get everything. Recently I went to get some Indian vegetables and I spotted from far some Fresh Ponk ( tender Sorghum ), literally I almost ran to get there, my bad luck couple in front of just picked up the last lot.  So I grabbed one of the assistants and asked him to bring some for me from their stock room.


Darn, I was dispointed to hear that Ponk was out of stock and there was not any delivery of fresh veg and fruit until next day, and it wasn't guaranteed that even in next delivery, PONK will be there or not .While I was with sad face moving ahead I saw cart full of Fresh Chick peas, without second thought I picked up one bag to compensate myself, and from the frozen section also picked up Lilu Lasan ( Green Garlic ) and headed home.

Ponk , Lila Chana and Green garlic is very popular seasonal treat in Gujarat, and it is not available throughout the year. Fresh and tender these gems are true delight. They are perfect winter bounties and I am extremely fond of them.  So once these gems are in my kitchen, I do prepare some traditional delicacies and devour them with great pleasure.

 As soon as I got home, half amount of the Lila Chana ( we call POPTA in Gujarati ) I roasted on a griddle with the pod,and while watching TV one by one I was shelling them and munching on them, I would say one of the best and healthiest snack ever, and then there was an exciting part !




Next there was these unique and delicious Lila Chana ane Lilu Lasan Vada were wafting their incredible aroma in the kitchen and satisfying my cravings for something hot in this chilly weather. These vadas are extremely easy to prepare, spicy, crispy scrumptious and can be done in a matter of minutes. You can adjust spiciness according to your taste, but I would recommend that you eat quite spicy and use Green Garlic in this recipe, because that imparts the unique flavour. Not forgetting it's best to make most of it while it's available. Best accompanied with Green Mint and Coriander chutney, fried green chillies and freshly sliced onion. Great combination ever you can enjoy in winter !



You will need :-

  • 250 g shelled green chana
  • 3 tbsp. green garlic finely chopped
  • 2 tbsp. fresh chopped coriander
  • 3/4 cup besan 
  • 1/2 cup rice flour
  • 2 tbsp. coarse rice flour ( optional )
  • Salt to taste
  • Pinch bi -co -soda
  • 2-3 tbsp. ginger and green chillies crushed ( Not paste )
  • Oil for deep frying 


Method :-
Place fresh chana in a grinder , grind to coarse mixture, do not make paste.
Add everything in a big bowl except oil and mix everything.
Heat oil in a heavy bottom kadai.
Take small amount of vada mixture and carefully drop in a hot oil.
Now turn the heat low and fry them till crispy but cooked inside well. ( While you are frying vada, prick the vada with pointed knife, so inside of it cook well too )
Do not fry vada too brown.
Serve hot with chutney, fried green chillies, sliced onion and lemon wedges.
Enjoy !
















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Monday, 25 January 2016

Lapsi, Methi ane Bajri Muthia/Muthiya - Broken Wheat ,Fresh Fenugreek and Millet steamed cake #kemcho


We Gujarati love to devour freshly made hot and savoury Muthia with cup of chai or Chaas ( Lassi ) any day. It can be eaten as snack or light lunch, many families even have it for dinner as well.





Put a bowl full of Muthia in front of me and big mug of masala chai in my hand and I'm a preety much a happy camper. Oh and do watch me while I pick up those tiny winy tempered and crunchy sesame and mustard seeds one by one and start to enjoy them..best part ever!




To bring out some real taste of Muthiya remember how important the tempering part is, this is the highlight in bringing the best out of Muthiya, and it is a must that fresh curry leaves, dried red chillies and sesame seeds to be include in the tempering part, as these will release the particular aromas that are important in the Muthiyas. To enhance the taste and texture of the Muthiyas even further, then fry them longer till the crunchiness appears. Okay now make yourself a good cup of tea and consume these crunchy Muthiyas for an unforgettable experience !


It could be Dudhi (bottle gourd ) na Muthia , with little twist I have also prepared Oats, Quinoa and Methi Muthia Methi Muthia, too , Rice and Methi Muthia na Rasawala Muthia . After looking at my Muthia recipes by now you might have an idea that I love one particular ingredient, yes it's Methi ( Fenugreek ) especially fresh methi always makes me and my sunny boy happy .

During winter months in Gujarat, people consume lots of fresh methi and millet ( Bajra ), and I follow the same. At least once or twice we have Bajra rotla in a week and fenugreek sabji too. A fresh bunch of Methi is always useful in the kitchen, for me Ringna Methi sabji must include Methi obviously. My muthiyas made with Methi I've also used in making Undhiyu, another most popular and delicious Gujarati delicacy which we love to core. I am always discovering ideas to include Methi, in my baking ventures and recently prepared Methi and Ajwain Fougasse.


Lapsi, Methi and Bajri Muthia, were also produced in my kitchen because suddenly I got this immense craving to gorge on this healthy, delicious and flavourful Muthia. So this time there is new addition into traditional Methi muthia recipe, It's the Broken wheat, (Lapsi ) that is one of the three healthy ingredients, the other two being Methi and Bajri flour. Together with the earthy flavour of Bajri ,the bitterness of Methi and the nuttiness of Broken wheat combine together takes the Muthiyas to a different level.
Lapsi, Methi and Bajri Muthia, are phenomenal with Chaas ( Lassi or buttermilk ).




You will need :- Muthia

  • 1/2 cup broken wheat - Lapsi - Dalia
  • 1 cup fresh finely chopped fenugreek leaves - Methi
  • 1 cup millet - Bajra flour 
  • 1 tbsp. besan or soya flour
  • 1 tbsp. chapatti flour
  • 1/2 tsp. garlic paste
  • 2 tbsp. ginger chilli paste
  • 2 tsp. sugar
  • 3-4 tbsp. sour yogurt
  • 2-3 tabsp. oil
  • Salt to taste

You will need :- Tempering ( Vaghar )

  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • Pinch hing
  • 1-2 dry red chillies
  • 7-8 fresh curry leaves 
  • 1 tbsp. sesame seeds
  • 2 tbsp. tomato ketchup
  • 2 tbsp. water
You will need ;- Garnish
  • Handful of fresh finely chopped coriander leaves
  • 1 tbsp. grated coconut
  • Lemon wedges 

Method :-
Clean, wash and soak broken wheat in water for half an hour.
Discard the water, add new water and cook broken wheat in pressure cooker, cooked broken wheat should not be runny, almost like cooked rice.
Let it cool at room temperature. ( I generally cook broken wheat at night, and leave it in the fridge to use in the morning )
Take big plate, and mix all the ingredients given for muthia.
Knead into dough, dough should be like chapatti dough.
Apply little oil into your palm.
Divide the dough into equal portions and shape them into round balls.
Arrange them on a greased perforated plate ( thali ) and place in a steamer.
Steam them about 20-25 minutes, insert a knife and check that it comes out clean, meaning it's cooked.  turn off the heat.
Let it cool for 5-8 minutes, carefully remove them from the steamer and leave it aside.
Now prepare the vaghar by heating oil in a kadai.
Add mustard seeds, once crackle add hing, dry red chilli and curry leaves.
Fry for few seconds and add sesame seeds and tomato ketchup.
Cook tomato ketchup for a few seconds and add 2 tbsp. water.
Let water boil and add steamed muthia, carefully sauté them for 4-5 minutes.
Serve hot in a bowl and garnish with coriander leaves, grated coconut and lemon wedges.
Best accompanied with Chaas ( Lassi ).
Enjoy !
















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