Wednesday, 1 July 2015

Event Announcement - My Legume Love Affair {MLLA} #85


Lately I have been caught up in an unexpected emergency in the family and was wrapped up in constantly running around the place that I completely avoided my baby and had no intentions of posting anything for a while.

But then, an email from Lisa of Lisa's Kitchen reminded me that I am the host of the MLLA for the month of July 2015. I quickly picked up my laptop after almost four weeks, wiped the dust from it and I was delighted to be drafting a post for my blog.

It has been ages since I have hosted an any event on JCO, and I am excited and honored to host the most popular event in the food blogger world - My Legume Love Affair for the July 2015. As known as MLLA, this event which spotlights on Legume, has been running since 2008, created by Susan of The Well-Seasoned Cook.  Currently this event is successfully running by Lisa of Lisa's Kitchen and for the month of July I am thrilled to host the 85th edition.

As we all know, this event centered upon Legume, and that can be beans, pulses, lentils, tofu or chickpea flour. There are a variety of types of lentils and beans used and different styles they are made in. So, let's start our love affair for Legume and start cooking with them. To make this event successful JCO needs your help and support, I am inviting you to take part in this event. 

Rules and Guidelines for this event 


  1. Cook and post a vegetarian or vegan, sweet or savoury dish on your blog, as long as the main ingredient is the Legume,  in the month of July 2015.
  2. Please link my this event announcement page , Susan's page and Lisa's page ( It's a compulsory
  3. One entry per blogger.
  4. This event closes on 31st of July 2015 .
  5.  If you already have suitable entry archived, please update, repost and send it along linking back to this event page and also Susan's and Lisa's page too.
  6. Any queries please mail me  jagrutiscookingodyssey1971@gmail.com 
  7. Please link your entry below.


























Thank you for stopping by and reading this post :)

Thursday, 4 June 2015

Roasted Kiwi Palm Soda Panna #summerdrink #indianstylebeverage #panna




I don't know how mush the brits would like to talk about British culture , history or royals. Not sure do we boasts about our multicultural country and it's NHS, which ranked No 1 healthcare service in the world. God knows !  we all love to discuss about rain, wind and snow precisely, because Britain's weather is so unpredictable !



One boasts about sunny and bright weather in her recent post, and next day mother nature slapped us by giving cold and windy weather for few days, temperature dropped so low that we had to turn our central heating on. Still being optimistic and waiting for a sunny, bright and warm temperatures in coming days !



Summer seasons here, mainly cool and most pleasant temperatures, definitely not intense and cruel heat waves,  yet we cool down in style and make the most of the sunshine we get. As summers here are not so searing or stuffy, yes, there are a chance of getting sunburn or sunstroke but rarely that happens, so there isn't any need of any summer coolers, if we have it just for our tastebuds.



I clearly remember having Aam Panna,  Chaas ( yogurt drink ) and Kairi aur Pyaj ka kachumber, in  the blistering heat of India during my childhood, but not in the UK. Since last 25 years I haven't had Aam Panna, I don't need to as the heat doesn't grip the UK so much, we are content with water, chass or homemade smoothies, as we are not a beverage-holic.  I don't take any pride in stocking up any soft drinks cans, sugary fruit juices or weird combination ice tea bottles in my refrigerater. Other than that, I like to avoid fruit juices on a regular basis, because it has high sugar content, which gives a quick energy but soon wears off, Instead we gorge on Whole Fruit - the sugar levels are less concentrated and it contains fibre too. Maybe these are the reasons you will not find many beverage recipes on my blog ;)



If I am trying to avoid fruit juices then why Kiwi Palm Soda Panna ? Well, each recipe, has it's own story !! There was unripe and very firm kiwis sitting on a kitchen worktop for almost one week, made a mistake, tried to eat one, felt like I might never come back to it ( in all these years first time experienced like this ) they were sharp and astringent, lips started tingling and thought sorley ( or surely ) I was punished. For a second, thought came across to my mind 'let's bin it', but couldn't, I paused for a moment and thought of a Aam Panna  ( currently bloggywood  has been flooded with this recipe )  and right to that moment rather in the bin kiwis went straight on fire and Kiwi Palm Sugar Soda Panna was born almost 2 weeks ago in my kitchen ! ( yep, guilty I don't post recipes as I make )



While the kiwis and cumins was slow roasting on the fire, I plucked up few british mint leaves from my garden, and started preparing Kiwi Panna. I followed almost same recipe as Aam Panna, but twisted the recipe slightly, palm sugar went in instead of white sugar for a LOW GI and alternatively,  plain sparkling water I used. Frankly speaking this drink is not tick a healthy option, just because it's Fruit, because I did roast the fruit,  all the vitamin C destroyed, however...something innovative !


Kiwi Palm Panna is a crisp concoction of Kiwi fruits, Cumin, Mint and black salt. It has
sweet, tart and mildly spicy flavours, maybe we can call it Cousin of Aam Panna ! It was refreshing and lightly smoky flavours. The recipe is very simple and quick and this drink can be served as an appetizer or a welcome drink as cumin and black salt aid in digestion, or accompaniment with snacks or meals.

   



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Roasted Kiwi Palm Soda Panna
Kiwi Palm Panna is a crisp concoction of Kiwi fruits, Cumin, Mint and black salt. It has sweet, tart and mildly spicy flavours.
Ingredients
  • Firm Kiwi fruits
  • 5-6 tbsp. Palm sugar paste or White sugar or Jagerry
  • 5-6 tbsp Fresh Mint leaves
  • 2-3 tbsp Fresh Coriander leaves
  • 2 tsp. Whole roasted cumin (Jeera)
  • 1/2 tbsp. Fresh Ginger
  • 1 tsp. Fresh black pepper powder
  • 1 tsp. Black salt ( sanchar powder)
  • 1/2 tsp. Salt
  • 1 tsp. Lemon/Lime juice
  • Sparkling water or plain soda or plain water
Instructions
Push the barbecue skewers straight from the middle right through the kiwis and roast the kiwis ( with the skin on ) on a very low heat on stove or barbecue.
Occasionally turn the kiwis so that it gets roasted evenly.
Remove from the flame and let it cool slightly.
Remove the charred skin of the kiwis and chop roughly. 
Now place everything in the blender except roasted kiwis with little amount of water and blend till you get almost fine paste. 
Now add chopped kiwis with more water and blend it again. Check for salt and sugar.
Mix it properly and pour it in tall glass.
Fill up the glass with ice and top up with sparkling water or plain soda.
Serve immediately.
Details
Prep time: Cook time: Total time: Yield: 6-8 servings























Thank you for stopping by and reading this post :)

Monday, 1 June 2015

Kutchi Dabeli - #spicedindiansandwich #streetfoodsofindia #Gujaratitreat #yumyum #kutchidabeli #kemcho


Me and my sister are thousands miles apart physically, also we are world apart in many beliefs and ideology, that sometimes we end up in little argument.


We both are foodie, we both grew up in same house but our approaches to food or cooking makes us apart. She is not an enthusiastic cook , gets bored to death with lengthy or complicated recipes. Only simple everyday meals are enough for her. She and her family loves to gorge on street food, never forgets to dine in a restaurants at least once or twice in a month. Many times I tell her that your taste buds have been corrupted through unhygienic and junk foods ;)


She tells me she doesn't have patience like I have, especially in the cooking, also everything available ready made right to her door, so why bother in waste time in the kitchen ! She believes there is something magical about such food served in open busy streets. Nutritious or healthy words are not in her dictionary, she is comfortable if her child goes out and eat any kind of food. Once or twice she took few recipes from me, I still have my doubt :P


Whenever I visit India, she insists on me to, indulge in street food too. I do give up and we both enjoy together. No doubt that seductive street food offers a myriad of flavours, I must admit they are sumptuous, rich and aromatic dishes which awakens your senses. Your arteries will tighten at the sight, but your taste buds will thank you !!


There are many most popular street food all over India, every region has it's own speciality of all time favourite street foods. Gujarat, state in the western part of India is a primarily a vegetarian state thus majority food is vegetarian. Street food in Gujarat, is so popular, and DABELI is one of them getting huge popularity throughout other parts of India too.




Dabeli literally ( means pressed ) in Gujarati, is hails from the city of Kutch region in Gujarat, same region, became a victim of the powerful earthquake which struck on 26th January 2001. I was fortunate enough to visit this beautiful place during my childhood-teenage days in mid 80's and tasted Kutchi dabeli first ever time, although it didn't make it through other parts of Gujarat that time. Almost 20 years ago I got hold of Dabeli Masala ( direct from kutch )  from my childhood friend who is settled in Kutch, since then I have been making Kutchi dabeli in my very own kitchen as I always have this undying wish to recreate all kinds of food in my kitchen, because when you are a foodie you draw inspiration from anywhere and anywhere.


Over the last weekend we gorged on these as daughter came to meet us and she was craving for something tangy, spicy and sweet. We did not go to the restaurants but made at home and enjoyed a lot :)


Dabeli, a humongous super delicious dish and the taste is so unforgettable. It's full of carb, so if you're counting your carb intake, sorry this is not for you ! I have been making Dabeli for many years, and have learnt a few things through trial and errors. In the past I have used onion, tomatoes and green chillies in the filling, used various type of chutneys too. But I guess this is the right post to share my little tips with you. It left us utterly content, and couldn't stop at one ! I am assuming this recipe will match  with the flavours of the street sold ones !



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Kutchi Dabeli
Dabeli is a Super tasty, spicy, sweet and tangy Indian sandwich, filled with spicy mashed potato, garnished with roasted peanuts and pomegranate seeds and doused in sweet, spicy and tangy chutney.
Ingredients
  • 500 g Boiled potatoes
  • 6-7 tbsp. oil
  • 3-4 tbsp Sugar
  • 2-3 tsp. Red chilli powder kashmiri
  • to taste Salt
  • 2-3 tbsp. Dabeli Masala
  • 100 g Pomegranate seeds
  • 3-4 tbsp. Fresh chopped coriander leaves
  • 150ml Mixed Fruit Jam Chutney 
  • one dozen Buns or Baps
  • 100g Masala (spicy) peanuts
  • 150g Nylon sev
  • 10-12 tsp. Butter
  • 4-5 tbsp. Red onion finely chopped
Instructions
Mashed the boiled potatoes and leave it aside.
Heat oil in a pan, add mashed potatoes and keep mashing and mixing.
Add salt and sugar, keep stirring till sugar melts.
Now add red chilli powder and dabeli masala and cook the potato mixture for another 2-3 minutes.
Transfer the potato mixture into another bowl, let it cool.
Add 1/3 of the pomegranate seeds and half coriander leaves. 
When ready to serve slice the bun but keep one side intact. 
Spread jam chutney on both sides of the bun, fill 2-3 tbsp potato mixture and leave it aside.
Heat flat tawa or griddle and add butter, when it melts fry the buns on both sides by pressing lightly.
Open top side of the bun, top with more chutney, sev, pomegranate seeds, onion and fresh coriander. Cover it again and enjoy !
Details
Prep time: Cook time: Total time: Yield: 8-10 servings

         


















Thank you for stopping by and reading this post :)

Sunday, 31 May 2015

Versatile Mixed Fruit Jam Chutney #dip #jam #fingerlickinggood #chutney #ketchup


When one haves sudden cravings to indulge i fried or spicy Indian snacks like pakora, Instant Dhokla or savoury pancakes. I know how it feels, what's the big deal ? just jump in the car and head to the Indian sweet shop and fetch something, right ? Nope, I don't do that, I prefer to make at home. Done many times in the past and will do it in the future too, however one problem, not always but many times occurs when you don't have the right ingredients for the chutneys, which is accompanied to those particular snacks. For Mint and coriander chutney I might run out of fresh mint, Or for tamarind chutney, don't have enough time. Bottle of ketchup always is not the right taste, well especially for me anyway !

Few months back, I was messaging to sister on whatsapp. It was same usual talks what, where and when types of stuff and conversation leads to a food topic. That day she surprised me saying " When you don't have all the usual ingredients you are used to, you end up having to improvise quite a lot " I was intrigued by that message , she told me she and her MIL ends up making Mixed Fruit Jam Chutney ! 



What !!!!! chutney made with Jam, you must be kidding. "No, I am not. Straight away I was convinced  because I know that her MIL and family are experts in making absolutely delicious food and particularly making chutney with each and every meal, it's a child play for them. In the past I got inspired and prepared one chutney. Lol check out the title I gave Iss Chutney ko kya Naam doo  - What shall I call this Chutney ! I think now I've found a name we'll give a name to that recipe ' Fusion Bomb Chutney .
Sister did unfold whole story to me, few of her MIL's friends visited them unexpectedly, and they prepared some potato and chilli pakoras and also prepared Jam Chutney,  it came out so good and it was  hit with their friends and family. Old habits die hard, immediately I asked her to message me a recipe. On my next shopping trip I bought Mixed Fruit Jam and prepared this chutney.

I chucked the jam in the bowl, squeezed out few spoons of ketchup. Pinch of garlic powder and red chilli powder and whisked away till everything well combined and syrupy.
A last minute addition of amchoor ( dry mango powder ) to the jam chutney brought a little 'tartness' with sweet and spicy taste. A quick and easy fix and substitute for tamarind or hot and spicy garlic chutney. Finger licking good and so yummy. My daughter asked me to prepare more for her to take to UNI as she wanted all the flavours in one sauce. Great for students like her as they don't have enough room in the fridge to keep so much stuff, also this chutney stays fresh and tasty for longer period as Jam and ketchup has longer shelf life.  Actually this chutney goes well with all Indian snacks as well as chips and burgers too.

There is no fix amount for this chutney recipe. If you like chutney more sweeter add more Jam, for more spicy add more red chilli powder, Garlic-y taste add more garlic powder and for more tartness add more Amchoor Powder, choice is yours !

Author :- Jagruti Cooking Odyssey
You will need :-

  • 5 tbsp mixed fruit jam
  • 10 tbsp ketchup
  • 1/2 tsp. garlic powder
  • 1 tsp. red chilli powder or flakes
  • 1 tsp. amchoor powder ( dry mango )
  • Pinch of salt ( optional )      


Method :-
Place everything in a big bowl.
Whisk till everything combines well and chutney goes syrupy.
Store in a airtight container and refrigerate or use it straight in your recipe.
Enjoy !









Thank you for stopping by and reading this post :)

Tuesday, 26 May 2015

Tandljo-Tandarjo-Chawli-Cholai bhaji Keri Thepla-Paratha / Skillet fried Green Amaranth leaves and Raw Mango Flatbread #Mangomania #indianflatbread #yummy


Who doesn't love plate of hot and steamy parathas, smeared with oil or ghee straight from the skillet . Either with a side of Indian Masala Chai ( tea ) or creamy yogurt and a favourite pickle. Always, I am up for it, so are my family.

Weather seems okay,  and looks like summer on it's way. The approach of summer season indicates that green and leafy vegetables season has arrived. We love almost every kind of greens, I can say that we are on a leafy green vibe. We are addicted to them, there are some days where we might eat green leafy vegetables up to three times a day ! I frequently go to the Indian grocers and british supermarkets to fetch fresh and flavourful greens.






Especially, I do not like to miss on my Indian greens like paalak (Indian spinach) methi (fenugreek leaves), Mooli ke patte (radish leaves) and Sarnso ki bhaji (mustard leaves) , around spring and summer season as they are abundantly available for us and of course almost half the price too. With these leafy greens all the simply prepared meals are so satisfying ,delicious and nutritious.



I've been incorporating them in so many delicious sabzi or curry and daals like Methi Baingan ( Fenugreek leaves and aubergine sabzi ) , Saag-Aloo (Spinach with Potatoes ), Sarson ka saag , Creamy Palak with Mixed Vegetables, Paneer and Palak Kofta CurryMixed daal with Turnip leaves   , Puy lentils and Swiss Chard Daal , Adraki palak masoor daal ( Gingery Spinach and Red Lentils Daal )  or just blending in Glorious green smoothies like Kale, Spinach and Parsley smoothie, Spinach, Tomato and Olive Tagliatella , Palak Puri ( Deep fried Spinach Indian bread ) Stuffed Whole Wheat Buns with Spinach and Chickpeas , Spinach Indian Flatbread and snacks like Oats, Quinoa and Fenugreek Muthia ( steamed cake ) , Fenugreek Muthia and many more dishes which are awaiting to appear on this blog.


Whenever we (yes we, I have trained my whole family to do this ;) enter any Indian grocery store, we immediately look towards the Green leafy vegetables, and last visit to the Indian store surprised me too, I got hold of these fresh, vibrant green Amaranth leaves ( Tandljo ni bhaji ) they lit up my eyes and without a second thought my hands reached out and picked up two big bunches.  As soon as I put them in my shopping trolley, I felt happy because amaranth leaves are rarely seen here or they come for very short season, this time these bunches weighed almost 1 kg each. Then I picked up green raw mangoes straight away, as soon as I reached the till, it was already decided what i will prepare using these leaves.


I decided to make Tandljo Keri Paratha, this recipe is totally inspired from my mum's recipe called ' Tandljo Keri nu Shaak' , as soon as I can get hold of more Tandljo, will post MUM's recipe too. But now let's hear about Tandljo Keri Paratha. We love paratha anytime, everyone in the family have their own favourite, and raves about it, whether they are Avocado and Fenugreek leaves paratha, Oats, Jowar and Methi Paratha , Methi Dhebra or any of these paratha .




These Tandljo Keri Thepla are so easy to prepare, just throw every ingredients in the plate, knead the dough and starts rolling them. The aroma of frying these are enough to drag the family down to the dining table and surrender themselves !!!!!!



These Tandljo Keri Parathas are absolutely yummy, soft inside and little crispy outside, full of flavour and without a doubt nutritious. Either prepare them in the morning for a breakfast and have it with a cuppa, at lunch time with creamy yogurt and pickle or in the evening with a potato sabji ( batata sukhi bhaji ). I would recommend making them before amaranth season goes away !



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Tandljo Keri Paratha - Skillet Fried Green Amaranth and Raw Mango Flatbread
These paratha are very easy to make and they are full of flavour and delicious !
Ingredients
  • 250g Green Amaranth leaves
  • one big or two medium Raw Mango
  • 3-4 tbsp. Fresh chopped coriander
  • 2-3 tbsp. Green chillies and Ginger crushed
  • Salt to taste
  • 2 tbsp. Sesame seeds - til
  • 2 tbsp oil for moin
  • 1 tbsp. Red chilli powder
  • 1/2 tsp. Turmeric powder - Haldi
  • 1.5 cup Whole Wheat chapati flour
  • 1/2 tsp. Garam masala
  • 1/2 tsp. Sugar
  • 1 tbsp. Cumin and Coriander powder
  • Black pepper powder
  • for shallow frying Oil
Instructions
Clean, wash and roughly chop amaranth leaves.
Peel the mango skin, roughly chop and make pulp in the grinder. 
Take a big bowl or (kathrot) wide and big plate, place all the ingredients with 2 tbsp oil.Combine everything til you get crumbly mix.
Add water little by little and make a soft dough and leave it aside covered for 10-15 minutes. 
When you are ready to make paratha, once again knead dough for one or two minutes. 
Then divide the dough in equal sizes and make a round balls. 
Dust the flour on working surface, first roll one ball into circle.
Heat griddle or tawa on a medium heat . 
Place a paratha on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble. 
Turn the paratha over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear. 
Flip it over one more time and, using the spatula and apply oil, carefully press down all over. 
Turn over again and repeat on the other side until you have the desired crispiness. 
Keep each paratha warm, while you repeat to cook them all. 
Serve hot. Enjoy with raita , Chutney, yogurt or tea.
Details
Prep time: Cook time: Total time: Yield: 10-12 paratha















Thank you for stopping by and reading this post :)

Wednesday, 20 May 2015

Mixed Daal with Turnip Greens - Shalgham ke Patte vali Daal

" Oh great , you made dal with greens, I am going to enjoy my meal today " yep hubs loves Daal Roti anytime. he picked up a white pasta plate, picked up couple of Chapattis and torn them and put it in the plate and poured hot Daal and started digging with spoon. After two or three morsel he had, he looked at me and said " Oh, sorry hope you don't mind, but today I like to eat my daal and chapatti together, That's what exactly my mum used to do, as long as you appreciate my food :) I replied.
As in many cultures, proper habits of eating and drinking are very important, so is in our house too. My British husband and children generally pays a lot of attention to good table manners as he likes to follow dining etiquette, since they all are born and brought up here, they follow British etiquette everywhere.  He finds it very hard to eat daal or curries with gravy, as he absolutely hates to see food stuck or food stains on his fingers and I highly respect British manners. I believe that how you eat depends on what your food is, burger, Pizza or sandwich, use your hands but Curries , Daal or rice ? Common Sense !
Daal or lentils is everyday staple in my kitchen as Daal or beans sums up the daily protein chunk for us. Sometimes they can be our main dish or on some occasions they become side dish. Maybe they are simply tempered with few spices or it is further flavoured with many ingredients and can be rich. Which ever way I prepare, essentially Daal is soul nourishing and satisfying food for us.
Mixed Daal with Turnip Greens, it's new avatar of my other daal recipe Trevti Daal with Spinach. ( Trevti translates Three ). Almost all the ingredients are same in this recipe except I used a bunch of humble Turnip greens which  mostly goes unnoticed in many homes, and I tweaked a method slightly. Rather than cooking turnip leaves with the lentils in the pressure cooker, first I stir fried them with little bit of garlic and some spices then added in the cooked daal.

This daal is bursting with flavours, comforting and above all it is very healthy. Vibrant turnip greens added beautiful change in taste and added extra nutritious values to the dish. Just mop it up with some chapattis, paratha, salad or steamed rice.


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Mixed Daal with Turnip Greens
Mixed Daal with Turnip Greens, bursting with flavours, comforting and healthy vegan dish can be devour with Roti or Rice.
Ingredients
  • 100g Chana daal ( split chick pea daal )
  • 100g Masoor daal ( split red lentils )
  • 100g Yellow Moong Daal
  • one medium Tomato chopped
  • 3-4 Garlic cloves
  • 1 tbsp. Ginger grated
  • 1-2 Green Chillies chopped
  • 1/2 tsp. Turmeric powder
  • to taste Salt
  • 1/2 tsp. Dry mango powder
  • one bunch Turnip greens roughly chopped
  • One onion chopped
  • 2-3 tbsp. Oil
  • 4-5 Red dry chillies
  • 2 cloves Garlic chopped
  • 1/2 tsp. Red chilli powder
  • pinch Hing
  • handful Coriander leaves
  • Lemon wedges
  • 1 tsp. Cumin seeds
Instructions
Thoroughly clean and wash all three lentils and soak for half an hour in water. Discard the water and add new water, about 2 cup and add tomato, garlic, ginger, green chillies turmeric and salt.Transfer to a pressure cooker, add one tsp. oil and close the lid.Cook daal on a medium heat until 3 whistle. Meanwhile clean and wash roughly chopped turnip greens and leave it in a colander to drain the excess water. If you do not have pressure cooker, cook lentils on a stove for 40-45 minutes or til daal is completely tender. Once pressure cooker is naturally cooled, add amchoor powder and mix.Now heat a pan or kadai and heat oil, add cumin seeds and hing.Once cumins crackle add dry red chillies, chopped onion and garlic.Saute onion for a while or till little pink, add red chilli powder and immediately add turnip greens to it. Keep flame on high now and keep stirring the greens till all the moisture dries up. Squeeze some lemon juice on it.It will take about 8-10 minutes, add everything into cooked daal.Turn the heat back on and simmer the daal for 2-3 minutes again. Garnish with coriander and serve hot.Enjoy !
Details
Prep time: Cook time: Total time: Yield: 4-6 servings


















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