Monday, 13 November 2017

Vegan Avocado and Mango Sushi

Vegan Avocado and Mango Sushi, is a Japanese delicacy and one of the most popular dish outside of Japan and amongst the Japanese themselves.

Sushi is a Japanese delicacy and Vegan Avocado and Mango Sushi,These bite-sized pieces are delicious and satisfying and prepared with vinegar flavoured rice, Avocado, Mango and Nori (seaweed) sheets. If you love eating Sushi, it can be made in your own home whilst experimenting with fillings.

These bite-sized pieces are delicious and satisfying and prepared with vinegar flavoured rice, Avocado, Mango and Nori (seaweed) sheets. If you love eating Sushi, it can be made in your own home whilst experimenting with fillings.

Sushi is a Japanese delicacy and Vegan Avocado and Mango Sushi,These bite-sized pieces are delicious and satisfying and prepared with vinegar flavoured rice, Avocado, Mango and Nori (seaweed) sheets. If you love eating Sushi, it can be made in your own home whilst experimenting with fillings.

I had no intention whatsoever to try Japanese food a few years back, there were many reasons behind this excuse. First of all, I had never heard about it, and once Japanese food started to make an appearance in the market, the first thought crossed my mind that Japanese food looks bland, not sure how I can handle it?  The person who has eaten spicy and colourful food for their whole life, it's hard to make that move! So how and when did I encounter Japanese food and how did I become a huge fan of it?

Sushi is a Japanese delicacy and Vegan Avocado and Mango Sushi,These bite-sized pieces are delicious and satisfying and prepared with vinegar flavoured rice, Avocado, Mango and Nori (seaweed) sheets. If you love eating Sushi, it can be made in your own home whilst experimenting with fillings.

A couple of years back, the family wanted to treat me on Mother's day, so they booked a table for us and surprised me. When they took me to one of the popular Japanese restaurant chains, I had my doubts.  People say eating Sushi for the first time can be intimidating. But that was not the case at all! The kick from the wasabi, mirin and pickled ginger was just to die for. All these things made the food more enjoyable and flavourful. It was a totally different experience, different flavours and textures to experiment with. Thanks to my daughter who introduced me to it, and now we have a whole new addition to our household menu!

Sushi is a Japanese delicacy and Vegan Avocado and Mango Sushi,These bite-sized pieces are delicious and satisfying and prepared with vinegar flavoured rice, Avocado, Mango and Nori (seaweed) sheets. If you love eating Sushi, it can be made in your own home whilst experimenting with fillings.

Since I came out of from the restaurant,  the great tastes lingered in my mouth, the flavours were dancing in my head and family knew that so well, so once again just after a week we went again and enjoyed sushi.  We got almost addicted and let me tell you Sushi does not come here cheap! So daughter had a go at making it at home and without any further delay, we popped into an oriental supermarket and grabbed all the ingredients that we needed.

Sushi is a Japanese delicacy and Vegan Avocado and Mango Sushi,These bite-sized pieces are delicious and satisfying and prepared with vinegar flavoured rice, Avocado, Mango and Nori (seaweed) sheets. If you love eating Sushi, it can be made in your own home whilst experimenting with fillings.

We had a great experience in making fresh Sushi at home, we were just surprised how easy it was to roll. The main task was to get together all the ingredients. She prepared Maki and California Rolls for us. The great thing about Sushi is that you can eat it with your hands too, well I have mastered using chopsticks though :)

Sushi is a Japanese delicacy and Vegan Avocado and Mango Sushi,These bite-sized pieces are delicious and satisfying and prepared with vinegar flavoured rice, Avocado, Mango and Nori (seaweed) sheets. If you love eating Sushi, it can be made in your own home whilst experimenting with fillings.

Sushi can be served as an appetizer or light meal, or the main course. Generally, these are served with Soy sauce, wasabi paste and pickled ginger. It goes well with Miso soup, seaweed and cucumber salad.

Sushi is a Japanese delicacy and Vegan Avocado and Mango Sushi,These bite-sized pieces are delicious and satisfying and prepared with vinegar flavoured rice, Avocado, Mango and Nori (seaweed) sheets. If you love eating Sushi, it can be made in your own home whilst experimenting with fillings.

Afterwards, I also gained confidence in rolling the Sushi too :)



Notes:-

Keep a bowl of cold water when preparing the sushi, it will prevent the rice sticking to your fingers and also the knife when cutting the rolls.

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Vegan Avocado and Mango Sushi
Vegan Avocado and Mango Sushi, these bite-sized pieces are delicious and satisfying and prepared with vinegar flavoured rice, Avocado, Mango and Nori (seaweed) sheets. If you love eating Sushi, it can be made in your own home whilst experimenting with fillings.
Ingredients
  • 500g Sushi Rice
  • 10 Nori Sheets
  • 1 big Avocado cut into thin slices
  • 1 big Mango (ripe but firm) cut into thin slices
  • 1 Red capsicum cut into thin slice
  • Bunch of chives
  • 2 Tbsp. Rice Vinegar
  • 1 tsp. White sugar
  • Pinch of salt
  • 1 Tbsp. Black sesame seeds
  • Bamboo sushi rolling mat
  • Soy sauce
  • Wasabi
  • Pickled Ginger
Instructions
Cook the sushi rice according to packet instructions.Allow the rice to cool completely but do not place into the fridge. Add the rice vinegar, sugar and salt to the cooled rice. Place the nori sheet shiny side down onto the bamboo mat.Gently press down some of the rice onto the nori sheet leaving about an inch from the edges.Lay the avocado, mango, red capsicum and chives on the rice. Fold the bottom edge of the nori over the filling using the sushi mat, then roll up fully.Cut the roll into smaller rolls.Serve with Soy sauce, wasabi and pickled ginger.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 50 pieces

Wednesday, 8 November 2017

Aloo Matar - No Onion Garlic

If your taste buds are craving for an Indian curry, try this Aloo Matar without Onion Garlic, it will be a definite addition to your recipe file.

Aloo Matar-No Onion Garlic curry is a healthy, quick and simple to make. This delicious curry prepared with humble vegetables such as potato, green peas and tomato. Easy healthy side dish which is perfect with roti or puri.


This classic, delightful and effortless Indian dish is too good to be missed. In this finger-licking curry, potatoes and green peas are cooked in tomato gravy with basic spices. Although in this recipe no onion and garlic have been used, the curry is still full of flavour.  Aloo Matar is pretty easy to rustle up whether you use onion garlic or not. A crowd-pleaser curry which can be prepared when you are restricted to not use onion and garlic on religious occasions.

Aloo Matar-No Onion Garlic curry is a healthy, quick and simple to make. This delicious curry prepared with humble vegetables such as potato, green peas and tomato. Easy healthy side dish which is perfect with roti or puri.

I've been blogging past 7 years but never crossed any thought of writing a post on Aloo Matar in my mind until daughter suggested me a few weeks ago. I am so surprised that so many friends of her follow this blog, and so serious about cooking Indian food. Whenever they have a chance to taste our homecooked food, they really enjoy it and although they want to try themselves they find those recipes quite intimidating as generally, my recipes are loaded with exotic spices or many ingredients. So daughter asked me if I can post a few basic but tasty recipes which can be done so easily and within their budget. Oh, an of course not heavily loaded with garlic and onion as they don't want their wardrobe smelling of onion and garlic rather than some lovely perfume! I hear you guys as I know how tiny your rooms are. 

So I agreed with my daughter and promised her this post for her and her friends as all the ingredients in this recipe are easily available, not expensive and non-perishable.

Aloo Matar-No Onion Garlic curry is a healthy, quick and simple to make. This delicious curry prepared with humble vegetables such as potato, green peas and tomato. Easy healthy side dish which is perfect with roti or puri.


This Aloo Matar recipe is my mums, in her entire life, she never cooked Aloo Matar with onion and garlic. As soon as the winter chill used to creep in she used to bring Green Peas from the market while they were available. In those days green peas used to be quite expensive compared to other vegetables, so for her, it was always a proud feeling for her to bring green peas in the house. If I think back now, I wonder why I never thought about posting Aloo Matar recipe. In my part of the world, green peas are available abundantly all year around, not expensive and my freezer is always stocked up with them. 

I have used same ingredients which my mum used to add, only just changed the cooking method. She used to prepare this curry in a traditional kadai, where I use my beloved pressure cooker to speed up the process, not to worry, I am giving you both methods here :)

Aloo Matar-No Onion Garlic curry is a healthy, quick and simple to make. This delicious curry prepared with humble vegetables such as potato, green peas and tomato. Easy healthy side dish which is perfect with roti or puri.


Notes:-

I have used frozen green peas.

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Aloo Matae No Onion Garlic
Aloo Matar, this classic, delightful and effortless Indian dish is too good to be missed. In this finger-licking curry, potatoes and green peas are cooked in a tomato gravy with basic spices.
Ingredients
  • 4 Big Peeled and cubed potatoes
  • 250g frozen or fresh green peas
  • 175 g Passata or tomato puree
  • 1 1/2 Tbsp. Minced fresh ginger and green chillies
  • Salt to taste
  • 3-4 Tbsp. Oil
  • 1 Tsp. Mustard and cumin seeds
  • 1 Tbsp. Red Chilli Powder
  • 3/4 Tbsp. Turmeric Powder
  • 2 Tbsp. Ground cumin and coriander
  • 1/2 Tsp. Garam Masala
  • 1 Tsp. Kasoori Methi ( dry fenugreek leaves) optional
  • 3 Tbsp. Fresh coriander leaves to garnish
Instructions
Mix tomato puree and fresh green chillies and ginger.Heat oil in a pan, kadai or pressure cooker.Add mustard and cumin seeds, once they crackle add tomato mix.Lower the heat and cook the tomato mixture till oil separates the pan.Add kasoori methi and all the spices masala and salt. Cook the masala for a minute then add peas and potatoes.Mix well and about 300ml water. If you are using pressure cooker use less water.Cover the lid of the pan, kadai or pressure cooker and let the curry cook. If you are using pressure cooker turn off the heat after 2 whistles and let the cooker cool itself.If using pan or kadai, keep checking the water level, if needed add little more water.The consistency of the gravy should be like tomato soup and potatoes should not be mushy but well done.Once done turn off the heat.Serve in a serving bowl and garnish it with fresh coriander.Serve with hot piping roti, naan or puri.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 4 servings






Tuesday, 7 November 2017

Giveaway - Delicake No Bake Cakeware

Are you a fan of no-bake desserts? If yes, then you need Delicake Cakeware Master in your kitchen!



Delicake Cakeware master is a great product for those who love to make no-bake desserts. Since I have got hold of this brilliant product, I have had great fun creating Fig, Biscuit and Caramel Squares, cheesecakes and much more. If you want to know more about my new best kitchen friend, I think you should read my full review here.



Right now I bet you're hoping to get your hand on this product just in time for Christmas. Now that you have read the review, your desire to get the Delicake master is getting stronger.  Well, you are on a right page at the right time because with Christmas approaching, Jagruti's Cooking Odyssey (JCO) is excited to team up with Delicake on this giveaway of a set of products from Delicake pack worth £34.

Delicake is generously offering our readers a prize. The giveaway pack from Delicake includes x1 Delicake Pack (Including Traditional Round Master, Spatula and Knife. The total value of Delcake pack is £34.

To be in the chance of winning all you have to do is enter this competition via Rafflecopter.
JCO is running this giveaway using the Rafflecopter widget. If you are not familiar with this method then look at the short video and instructions here

Terms and Conditions

This giveaway is open to UK entrance over 18 only and runs until midnight on 6th December 2017.

We will announce the winner's name on this post on 8th December. The lucky winner should provide their email ID to us in 48 hours to our email - jagrutiscookingodyssey1971@gmail.com

If the winner fails to provide their email to us, we will pick another winner.

The prize will be delivered to the winner as soon as possible by the Delicake team directly.

Good Luck!!! 

a Rafflecopter giveaway



Disclaimer - The team of Delicake sent me a Delicake Cakeware pack to review and are supplying the prize for the giveaway.









Friday, 3 November 2017

No Bake Anjeer (fig) Biscuit and Caramel Squares and Product Review - Delicake No Bake Cakeware

Looking for a sweet and moreish treat that doesn't require any baking? Try these No-Bake Anjeer (fig), Biscuit and Caramel Squares! I hear you've got a sweet tooth? Then you must try this delight!

These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.

The lightly roasted nuts give them a delicious crunch, the gooey caramel and biscuit give them the perfect sweetness and the handful of chopped dried fig just make it that much more inviting.

These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.

Recipe of these No Bake Anjeer, Biscuit and Caramel Squares is straightforward and can be made in a few ticks. As there is no baking involved, this recipe comes together quickly.

These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.

These yummy and heavenly squares are just to die for, just pop one in your mouth and treat your taste buds, surely they will thank you as these little squares are utterly delicious.

These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.

Okay, I must say that these bars are not for weight watchers, but you definitely feel better when you eat them. Also let me tell you, not only kids, but adults are going to find any excuse to gobble them up. Well received in my home :)

These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.

Obviously,  these squares can be enjoyed at any time of the day, but these squares can be a great treat for a kids party (you may omit nuts), for a small gathering or coffee mornings. Actually, I prepared these for a Halloween Party and went down so well with the guests or why don't you make now for Bonfire Night if your house is going to be full of people.  These squares are very rich, so they go a long way.

These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.

And these perfectly layered squares were prepared in Delicake No Bake cakeware!

Recently I was given the opportunity to review an Australian product, Delicake No Bake cakeware and I was happy to oblige. The good news is that it is available in the UK as well. The product is strictly for no bake desserts and treats.

These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.

After unwrapping the packaging, the first thing I thought was how expensive and durable the plastic for the cakeware looked. It is made of high impact polished good grade acrylic and is BPA free.  I was sent a Traditional Round Master alongside a Spatula and Knife.

The whole Delicake product came in only three parts, the base, a sleeve and a lid. so very easy to assemble and ready to use. The no bake cakeware was very user-friendly. I didn't need to waste time greasing pans or use greaseproof paper. Because the cakeware is transparent, I could see the layers as I was building them up, making sure they were perfectly even and well set, and to my delight, the cakeware is easily portable. No more breaking desserts when handling and transferring. The proof was definitely in the pudding when I took off the sleeve as everything was so well set, and the sleeve slid off without any struggle.

These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.

Once you have spent hours on a dessert and put it in the fridge you do not want other food odours to set into the desserts. Instead of using up rolls of clingfilm, I've finally found my new best friend. I tested out the bakeware in the fridge by not using any other clingfilm or containers and I could not smell/taste anything weird afterwards! Win! The knife and spatula were of a really good quality too. This no bake cakeware would be perfect for Christmas, Mother's Day or a Birthday gift! Think of all the yummy goodies you'll get to eat in return ;) Buy all these products online here in UK.

My only request is that in the future Delicake releases smaller versions of their round master so that sweet treats can also be made in smaller portions!

These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone. These squares are made in Delicake No Bake Cakeware.

Thank you Delicake for sending me this amazing product, I will also be doing a giveaway of Delicake No Bake Cakeware, worth £34, so watch this space!

Notes -
You can add coconut, dates, apricots or prunes too in the biscuit base.
You can use condensed milk instead of caramel.
The recipe can be halved or doubled.

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No Bake Anjeer (Fig) Biscuit and Caramel Squares
These No Bake Anjeer, Biscuit and Caramel Squares are just to die for!! Incredibly easy to prepare and utterly delicious. If you have a sweet tooth then you must try this chocolate, caramel and nuts delight!!! Huge hit with everyone.
Ingredients
  • 500g Plain sweet Biscuits-I used 400g Rich Tea and 100g shortbread
  • 440ml Caramel
  • 200g Butter
  • 250g Lightly roasted Mixed Nuts-I used Almonds, Pistachio and Cashews
  • 200g Roughly chopped dried figs
  • 500g Dark chocolate
  • 200g White Chocolate
  • 50ml Golden Syrup
  • 35ml Coconut oil
  • 1 Tbsp. Vanilla Extract
Instructions
Keep Delicake round master ready. Roughly chop all the nuts and figs and leave it aside.In a food processor finely crush the biscuits. Assemble delicake master and add crushed biscuits, nuts and chopped fig pieces. Mix everything.In a non-stick saucepan heat butter, caramel and golden syrup. Do not boil.Turn off the heat and add vanilla extract.Mix well and pour over biscuit mixture. Mix well and create a perfect layer, smooth it down the top with the back of the spoon.Leave it to cool for 10-12 minutes then cover it with the lid and leave it in the fridge at least for an hour.In an M/W proof bowl place chopped dark chocolate and coconut oil, melt the chocolate and coconut oil on 50% power for 3-4 minutes or until you have glossy melted chocolate. (keep stirring in between with the metal spoon)Pour the melted chocolate over a set biscuit base. Now melt white chocolate and pour over the dark chocolate.Use toothpick or skewer to make the swirl. Leave it to cool a bit then cover it with the lid and let the chocolate set nicely.Once chocolate is set properly cut the squares.Serve with any hot beverages. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 28-30 pieces



Disclosure - I was sent Delicake Cakeware for an unbiased review, and not told or paid to write a positive review. All opinions are my own.

Sunday, 29 October 2017

Kodo Millet and Quinoa Paniyaram

Kodo Millet and Quinoa Paniyaram (fried balls) a vegan, healthy and delicious south Indian dish which can be enjoyed at breakfast or as a snack.


Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.

This savoury dish is made with healthy grains like Kodo Millet (aka kodri) and Quinoa batter with basic ingredients. The wonderful texture of this paniyaram is so amazing, crunchy exterior and spongy soft pillowy centre make this dish more appetizing.

Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.

My knowledge of South Indian food was limited, I only knew idli, dosa and vada sambhar. My imagination didn't run any further than this. Probably not my fault as if you asked a South Indian about Gujarati food, maybe they'd only be able to tell you dhokla and fafda. Not only south Indian cuisine, but I learnt many foods from around the world when we got internet at home and then also when I started my blog. I was so amazed to see so many varieties of South Indian food. So I started experimenting, maybe not all of the dishes but within those few, paniyaram topped the list.

Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.

Since then I have made Paniyaram many times by varying the recipe ingredients. But, with these two healthy ingredients, these remain my favourite. Without any guilt, I can enjoy with mild coconut and spicy tomato and onion chutney.

Generally, traditional Paniyaram or kuzi (masala) Paniyaram are made with plain Idli batter, which is seasoned with few spices and basic ingredients like onion, green chillies and curry leaves. Also, different kind of vegetables can be added to make this dish healthier and tasty.

Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.


In the past, I have prepared Kuzi (Masala) Paniyaram which is all time favourite in the family, vegetable Paniyaram and Oats and Marrow Paniyaram, all these are ... but now that we are trying to include many healthy options in our diet, I used Kodo Millet and Quinoa in this recipe, both the ingredients are packed with so many nutrition, especially packed with protein.

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Kodo Millet and Quinoa Paniyaram
Kodo Millet (Kodri) and Quinoa Paniyaram is a delicious and healthy breakfast or snack can be enjoyed with any type of chutney.
Ingredients
  • 1/2 cup Kodo Millet (kodri)
  • 1/2 cup Quinoa
  • 1/2 cup Idli Rice
  • 1/2 cup Urda daal
  • Pinch Fenugreek seeds
  • For the vaghar-Tempering
  • 3 Tbsp. Oil
  • 1 small Onion finely chopped
  • 2-3 Green chillies finely chopped
  • 3-4 Curry leaves torn
  • 1 Tsp. Mustard seeds
  • 2 Tbsp. Finely chopped fresh Coriander
  • 1 Tbsp. Fresh grated coconut
  • 1 Tbsp. Chana and Urad Daal
  • Pinch Hing
  • Salt to taste
Instructions
In a big bowl mix kodo millet, quinoa and rice, add cold water and soak for 6-7 hours.In another bowl take urad daal and fenugreek seeds and soak for 5-6 hours.Discard the water and grind everything into a fine paste.Add salt and mix well and leave it for fermentation for 8-10 hours in a warm place.In a pan or kadai heat 1 Tbsp. oil and add mustard seeds and hing.Once the seeds starts to splutter add chana and urad daal, let it fry for a couple of minutes then add curry leaves and green chillies.After a couple of minutes add onion and saute til very light pink.Turn off the heat and add coconut and coriander, mix well and add everything into the fermented batter.Mix well and Check the seasoning. Heat Paniyaram pan on a medium heat and add little oil in each cavity of the pan.Pour 1 Tbsp. batter in each cavity. When they start to cook one side, turn them very carefully and cook another side till they are crispy and light brown on both sides.Remove from the pan and serve hot with coconut and tomato and onion chutney.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 20-22 pieces

Sunday, 22 October 2017

Baingan Bhatinda Masala

Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.

Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.

Since I was a little girl I took lots of interest in food, maybe not in cooking. While at home I was always so curious about what my mum was cooking and how was she cooking. While playing in the front garden or playing at friends house I could always smell other neighbours kitchens. I was always interested in what my friends brought in their lunchbox and tell my mum at home what they were eating. I'd ask my mum and my friends how the dish was made. When we didn't have a TV, I would look at recipes in local newspapers and jot them down in my notebook. Even if I didn't always plan to make these recipes, I still always wrote them down. I always found some pleasure in writing down the recipes.

Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.

And once TV entered into our house, again my interest in cookery programme spiked and I would still note down recipes. The pleasure from cooking these dishes in the kitchen after was something else. The recipes didn't always turn out great, and if I wasted money on the ingredients, I'd get a slap from my mum but it never stopped me from trying. Sometimes, I watch cookery channels in other languages and just follow what they do onscreen! My family are so used to this by now, that if they are browsing the tele, they will automatically put the cookery show on record for me!

Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.

A couple of years back husband was going through Sky and he spotted something, and recorded the programme for me and asked me to watch it in the morning. The programme was called Turban Tadka. All of his recipes were so easy to make, quite rustic and day to day recipes without any such an expensive ingredients or tedious methods. In one of his programmes was this recipe for Baingan Bhatinda.

Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.

I told my husband no wonder you recorded this programme for me, he said as soon as I saw that guy was preparing something with aubergine I thought of you :) I am so happy because this Baingan Bhatinda I am going to prepare today and I did. Everyone in the family enjoyed it even my daughter ate whole one aubergine herself! She normally isn't a fan.  Since then I have prepared this dish numerous times and every time loved it but never made it up to my blog, but today I am going to sing all about this Baingan Bhatinda.

Baingan Bhatinda Masala, A delicious curry prepared with purple round aubergine, cooked with freshly ground garam masala with basic ingredients. A perfect spicy and finger licking curry that goes well with roti or rice.

Bhatinda Baingan Masala, the name suggests that this dish has some connection with the city Bhatinda in Punjab India. In this recipe, whole round aubergines are cooked in roasted aromatic spices and onion gravy. It is a straightforward recipe and can be made in a few ticks.

More Aubergine Recipes:- Do Pyaza Baingan Matar | Ringna No Oro - Gujarati style aubergine dip | Ringan Na Patika Nu Saak-Aubergine stir-fry | Stuffed Aubergine with bulgur and Buckwheat 

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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Baingan Bhatinda Masala
This easy and delicious aubergine curry is prepared with whole purple aubergine and cooked with freshly ground spices and onion gravy.
Ingredients
  • 12-15 Small purple aubergine
  • 2 medium Onion finely chopped
  • 2 tbsp. Ginger-Garlic Puree
  • 3-4 Tbsp. Oil
  • 2-3 Slit Green chillies
  • 1 Tbsp. Red chilli powder
  • 1 tsp. + Pinch Turmeric Powder
  • Salt to taste
  • 2 Tbsp. Whole Spices (clove, peppercorn, green cardamom, Cumin seeds and Coriander seeds)
  • 2 tbsp. Fresh coriander leaves chopped
Instructions
Dry roast whole spices for a while and let it cool down.Coarsely grind in a grinder and leave it aside.Fill a big bowl with cold water and add pinch turmeric and mix it well.Slit all the aubergines and submerged in turmeric water. This process will stop the aubergine going dark.In a big kadai heat oil and add onion and fry till it turns light brown. Add ginger-garlic paste and fry for few minutes.Now add red chilli powder, turmeric powder salt and mix well.Once you see oil separating the masala add slit aubergines and green chillies.Mix well and add little water.Cover the kadai with a lid and cook the curry till done.Once done, sprinkle ground spices and mix well.Serve on a serving plate and garnish it with the freshly chopped coriander.Serve with roti, rice and salad for a complete meal.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 4-6 servings




Tuesday, 17 October 2017

Stuffed Magas Ladoo

Fancy a scrumptious and delightful Diwali recipe? Stuffed Magas Ladoo, this is rich and full of goodness! Enliven your Diwali with these aromatic and moreish. These Magas Ladoo are stuffed with rich and creamy Pistachio filling.

Magas Ladoo is an Gujarati mithai, it is a rich and delicious made with roasted gram flour, sugar and ghee. It is a perfect sweet to try on Diwali.

The Festival of Lights - Diwali finally is here, it's that time of the year where you can feel the festive warmth, hues and spirit in the air. This festive season also brings with it yet another excuse to prepare and relish so many gorgeous, delectable and rich sweets, be it a traditional, modern or fusion. If you ask me what is your favourite mithai (sweet), let me tell you it would be very difficult to choose as I can relish and cherish any sweet, but if I really become choosy and only focus on the Diwali festival and mood, then Mohanthaal and Magas ( gram flour fudge ) tops the list. I just can't ignore these two for me, I cannot imagine my Diwali platter without either of these two authentic dishes. To me, the sweet aromas of roasting chickpea flour in desi ghee itself prepares me for joyous celebrations of Diwali and sweets are considered very auspicious to offer for Laxmi Poojan.


On the Diwali 2016, I focused on making Vegan Saffron Almond Thins- Kesar Badam Katli, which turned out incredibly tasty. So simple yet elegant and graceful looking thins with subtle saffron flavouring was just to die for. This Kesar Badam Katli makes a fabulous edible gift, actually I gave one box full of these thins to myself as a gift on last Diwali :)


The second sweet I made first time ever was Kesar, Badam, Elachi Balushahi and thank god the whole family were not disappointed at all, actually, kids asked me to keep this recipe in our Diwali menu forever :) We truly had great experience of devouring this incredibly and irresistibly sweet.


And last but not least I prepared Stuffed Magas ladoo, but could not post on time as I got super busy in the Diwali preparations, so these Stuffed Magas Ladoo pictures had sat quietly in my folder almost a year, an apt time to post as the Diwali fever is right high.

Magas or Magas na Ladoo is an amazing and luscious authentic Gujarati sweet which is the most loved sweet dish prepared by Gujaratis on the Diwali. Generally, this traditional Magas is prepared with roasted chickpea flour, ghee and sugar and either you shape that mixture into ladoo or set on a plate. Being a foodie myself I love little experiments here and there with my food. I jazzed up a little and stuffed the ladoo with rich and creamy pistachio filling.

Magas Ladoo is an Gujarati mithai, it is a rich and delicious made with roasted gram flour, sugar and ghee. It is a perfect sweet to try on Diwali.

So here is my stuffed magas ladoo it has a twist to the regular magas ladoo with a delicious pistachio stuffing mixture. A combination of two textures and flavours are brilliant and works well in this recipe. The top layers are smooth and melt in your mouth. These ladoos with nutty and crunchy pistachio fillings are an experience for your taste buds.

Lighten up this Diwali by sharing and savouring these delights with your friends and family.

May the festival of light encircle your life with Joy and Happiness. Happy Diwali...!!

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Stuffed Magas Ladoo
These Stuffed Magas Ladoos are rich, delicious and a perfect treat you can prepare for Diwali festival.
Ingredients
  • Filling
  • 4 tbsp. Lightly roasted ground pistachio
  • 2 tbsp. Khoya or Mawa
  • 2 tbsp. Powder sugar
  • Pinch Cardamom powder
  • Magas Ladoo
  • 250g Coarse chickpea flour or Plain Besan
  • 150g + 1 tbsp. Homemade Ghee
  • 170g Caster sugar
  • 2 tbsp. warm milk
  • 1/2 tsp. Cardamom and Nutmeg powder
  • for garnishing Pistachio slivers, Saffron threads and edible gold leaf
Instructions
Mix milk and 1tbsp. ghee, add into 250 g gram flour.
Gently mix and leave it for half an hour. ( this procedure called DHABO DEVO in Gujarati )
Meanwhile lightly roast the khoya in a kadai for a couple of minutes and add ground pistachios. Mix well and turn off the heat then add powder sugar and cardamom powder and mix well. Leave it aside.Sieve magas ladoo mixture through medium hole sieve so you'll get very nice crumbly textured flour.
In a heavy bottom or non-stick pan, heat 150g ghee and add crumbly gram flour.
On a low heat stir and fry this mixture till golden and fragrant. ( I absolutely love this aroma )
Turn off the heat, transfer mixture into another bowl.
Semi-cool the mixture and add sugar, cardamom and nutmeg powder.Divide the pistachio mixture into equal parts and make into tiny marble size balls.Once magas ladoo mixture is cool enough to handle, take a small amount of the mixture and roll into a ball.Then slightly flatten the magas ladoo and put pistachio ball in the centre and roll the magas ball again making sure that pistachio ball is covered properly from all the side.Repeat this procedure with the remaining mixture. Arrange them on a serving tray and sprinkle pistachio slivers and saffron threads on top of the ladoo and stick edible gold leaf.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 12-15 Ladoo




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