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




Sunday, 8 October 2017

Thai Sweet Potato, Chickpea and Mushroom Curry

This vegan and healthy Thai Sweet Potato, Chickpea and Mushroom Curry is so wonderful, it is a perfect comfort food for the colder days.

This hearty, creamy and comforting Thai Sweet Potato, Chickpea and Mushroom Curry recipe is bursting with so many flavours and this curry is so easy and simple. This curry is loaded with autumn and winter produce such as sweet potato and mushrooms adding their heavenly aroma and rich flavour.

This vegan and healthy Thai Sweet Potato, Chickpea and Mushroom Curry is so wonderful, it is a perfect comfort food for the colder days.

This curry is cooked with nourishing and colourful autumn vegetables in homemade coconut red curry sauce which can be prepared mild or spicy. And above all, a bonus point is that this curry is completely vegan, so I urge you to try this recipe this autumn and winter season as this curry is a beautiful way to enjoy and celebrate all the best produces of this colourful season as Autumn is well and truly here in my part of the world. It is definitely time for fuzzy slippers, comfort curries to gorge on.

This vegan and healthy Thai Sweet Potato, Chickpea and Mushroom Curry is so wonderful, it is a perfect comfort food for the colder days.

Since I have prepared a couple of jars Thai Green and Red Curry paste at home, I am on a roll making Thai dishes as everyone in the family is a big fan of Thai food. I have already made Coconut and Pineapple Thai Fried Rice, Thai Green Curry Hummus  and Thai Style Squash and Sweet Potato Noodles Soup. All these recipes are our favourite, it's hard to pick one and now we have one more strong candidate in the race too :)

This vegan and healthy Thai Sweet Potato, Chickpea and Mushroom Curry is so wonderful, it is a perfect comfort food for the colder days.

This curry can be made in a tick and can be a great midweek dinner. In addition to sweet potato in this curry is bulked up with really healthy ingredients such as chickpeas, mushrooms and spinach. However, you can use whatever you have to hand like instead of sweet potatoes butternut squash and either spinach can be replaced with kale.

This vegan and healthy Thai Sweet Potato, Chickpea and Mushroom Curry is so wonderful, it is a perfect comfort food for the colder days.


Notes:-
I have served this curry with cooked Basmati and Wild rice, but if you can't find wild rice you can serve with only Basmati rice too.

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Thai Sweet Potato, Chickpea and Mushroom Curry
This vegan and healthy Thai Sweet Potato, Chickpea and Mushroom Curry is so wonderful, it is a perfect comfort food for the colder days.
Ingredients
  • 500g Peeled and Cubed Sweet Potato
  • 300g Boiled Chickpeas without water
  • 300g Mushroom roughly chopped
  • 250g Spinach
  • 4 -5 Tbsp. Red or Orange Thai Curry Paste
  • 1 tin-400ml Coconut milk
  • 3-4 Shallots or mild onion finely chopped
  • 2 Tbsp. Oil
  • 1/4 cup Roasted peanuts
  • one Red bell pepper chopped
  • 1 Tbsp. Lime juice
  • 2-3 Tbsp. Freshly chopped coriander
  • 1 Tbsp. Palm Sugar
  • 1 Tbsp. Soy sauce
  • For Serving
  • Cooked basmati and WildRice
Instructions
Heat oil in a heavy bottom pan and fry the chopped shallots or onion until light pink.Add chopped sweet potatoes and stir well.Cover the pan with the lid and let the sweet potato chunks cook for 5-7 minutes on a very low heat.Now add chopped mushrooms and stir well.Add curry paste and soy sauce, combine everything. After 3-4 minutes add coconut milk with 50ml water and let the curry cook for a while.Now add red bell pepper and chickpeas and let the curry cook further for 5-7 minutes.Let the curry simmer till sauce gets thicker.Now stir in spinach until wilted and add salt and palm sugar.Add half of the peanuts and coriander, add lime juice and mix well.Serve hot with cooked basmati and wild rice.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 4-6 servings

Monday, 25 September 2017

Dudhi Basundi

Dudhi Basundi, a delicious thickened and creamier dessert is perfect for any fast or served on any festive occasion. Stewed grated bottle gourd in ghee and milky goodness, the final results give you creamier spoonful dessert with the warmth of cardamom and saffron and crunch from the pistachio and almond mix.

Savour this scrumptious Dudhi Basundi on any fasting day or as a perfect dessert for any festive occasion. This sweetened and creamy pudding is prepared with milk, grated bottle gourd, sugar and infused with aromatic spices such as cardamom and nutmeg powder. Then this chilled and divine Dudhi Basundi is lovingly adorned with pistachio and almond slivers, saffron threads and edible 24ct, gold leaf!

Dudhi Basundi, a delicious thickened and creamier dessert is perfect for any fast or served on any festive occasion. Stewed grated bottle gourd in ghee and milky goodness, the final results give you creamier spoonful dessert with the warmth of cardamom and saffron and crunch from the pistachio and almond mix.

Dudhi or Lauki is full of vitamin C and potassium and many other vitamins and minerals which are necessary for part of our balanced diet. I know many of us cringe at the sight of dudhi dishes, but let me tell you my this Dudhi Basundi will jazz up your dudhi experience like never before.

Dudhi Basundi, a delicious thickened and creamier dessert is perfect for any fast or served on any festive occasion. Stewed grated bottle gourd in ghee and milky goodness, the final results give you creamier spoonful dessert with the warmth of cardamom and saffron and crunch from the pistachio and almond mix.

A few weeks ago I decided to make Dudhi Basundi, on my dad's Shanti Puja Path as I wanted to prepare all the dishes or ingredients he loved eating. The contrast of garnishing, rich and creamy flavours and elegant looking Dudhi Basundi turned out delicious and simply satisfying. This Dudhi Basundi is as simple as making Dudhi Kheer, the only difference is that texture wise Basundi is thicker and creamier.

Dudhi Basundi, a delicious thickened and creamier dessert is perfect for any fast or served on any festive occasion. Stewed grated bottle gourd in ghee and milky goodness, the final results give you creamier spoonful dessert with the warmth of cardamom and saffron and crunch from the pistachio and almond mix.

Dudhi/Lauki or Bottle Gourd was my dad's favourite vegetable. Every other day he would use this humble yet nutritious vegetable one or the other way in his cooking. I wasn't much interested in using dudhi until he told me to use it a few years back since then this boring and bland vegetable is a star in my cooking, be it a Dudhi Muthia, Dudhi na Thepla, Dudhi Khichdi, Dudhi Halwa or few delicious sabji or curry.

If you love devouring Dudhi Kheer, surely Dudhi Basundi is a treat for your tastebuds! Every spoonful of this yummy delicacy is a sheer delight for any occasion!

Dudhi Basundi, a delicious thickened and creamier dessert is perfect for any fast or served on any festive occasion. Stewed grated bottle gourd in ghee and milky goodness, the final results give you creamier spoonful dessert with the warmth of cardamom and saffron and crunch from the pistachio and almond mix.


Dudhi Basundi, a delicious thickened and creamier dessert is perfect for any fast or served on any festive occasion. Stewed grated bottle gourd in ghee and milky goodness, the final results give you creamier spoonful dessert with the warmth of cardamom and saffron and crunch from the pistachio and almond mix.

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Dudhi Basundi
Dudhi Basundi, a delicious thickened and creamier dessert is perfect for any fast or served on any festive occasion. Stewed grated bottle gourd in ghee and milky goodness, the final results give you creamier spoonful dessert with the warmth of cardamom and saffron and crunch from the pistachio and almond mix.
Ingredients
  • 250g Grated bottle gourd
  • 1 ltr. Full fat milk
  • 250ml. Cream
  • 1 tin (397g) Condensed milk
  • Pinch Cardamom Powder
  • Pinch Nutmeg powder (optional)
  • 2 tbsp. Ghee
  • 2-3 tbsp. Almond and Pistachio slivers
  • Pinch Saffron threads
  • Edible gold or silver leaf
Instructions
In one heavy bottom pan add milk and bring it to boil.Let it simmer 10-12 minutes. Keep stirring in between to prevent sticking milk.Now add cream and let the mixture simmer for another 5-7 minutes.In another pan or Kadai heat ghee and add grated dudhi.Saute dudhi for 8-10 minutes then add into milk and cream mixture.Cook this mixture for another 20-22 minutes until you get thickened mixture.Now add condensed milk and let the Basundi cook further for five minutes.Add cardamom and nutmeg powder.Let the basundi cool and chill in the refrigerator.Serve in a serving bowl, garnish it with almond and pistachio slivers, saffron threads and edible silver or gold leaf or use edible dried flowers.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 4-6 servings

Saturday, 23 September 2017

Moriyo Vada

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

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

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

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

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

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

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

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

Enjoy fasting healthy way!

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


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Moriyo Vada
by September-23-2017

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

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

Thursday, 21 September 2017

Farali Dudhi/Lauki Thepla

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

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

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

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

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

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

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

Enjoy fasting the healthy way!

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

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Doodhi/Lauki Farali Thepla
Tasty and healthy doodhi farali thepla is so easy to prepare. These delicious farali theplas made with a combination of freshly grated dudhi, mixed farali flours and spices.
Ingredients
  • 1 bowl Mixed farali flour + dusting
  • 2 Tbsp. Yogurt
  • 1/4 cup Grated dudhi-lauki
  • 1/2 or 1/4 Ripe banana mashed
  • 1 Tbsp. Green chilli-ginger paste
  • per taste Farali salt
  • 2 Tbsp. Freshly chopped coriander
  • 2 Tbsp. Roasted peanut powder
  • Pinch Sugar (optional)
  • Oil to pan fry
Instructions
In a big bowl add all the ingredients except oil, and knead a semi-soft dough.You won't need any water to knead the dough as doodhi will release some moisture. Divide the dough into equal portions and shape into a ball.Dust the flour on working surface, first roll one ball into a circle. Heat griddle or tawa on a medium heat.Place a theplu on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble. Turn the theplu over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear.Flip it over one more time and, using the spatula and apply oil, carefully press down all over.
Turn over again and repeat on the other side until you have the desired crispiness.
Keep each paratha warm, while you repeat to cook them all.

Serve hot. Enjoy with farali aloo ki sabji, raita , Chutney, yogurt or tea.
Enjoy!
Details
Prep time: Cook time: Total time: Yield: 5-6 thepla




Wednesday, 20 September 2017

Kesar Malai Peda

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

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

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

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

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

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

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

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

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

                           Wishing all readers a wonderful and joyous Navratri!

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


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


Notes:-
You can buy readymade Paneer if you like.
Instead of yogurt use lemon juice or white vinegar
Use the leftover whey to knead chapatti dough or bread, use in any pancake batter, add to smoothies or use in making lassi (yogurt drinks)

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Kesar Malai Peda
Kesar Malai Peda, hugely popular amongst Indians, so rich and scrumptious. It is prepared with Paneer, Khoya, sugar, and flavoured with aromatic spices such as saffron, cardamom and garnished with slivers of pistachio and saffron threads.
Ingredients
  • 1 ltr Full fat milk
  • 150g - 3-4 tbsp. lemno juice Full fat yogurt or lemon juice
  • 250g Khoya or Mawa recipe here
  • 50ml Single or double cream
  • Big Pinch of Saffron threads
  • Pinch Cardamom powder
  • 2 tbsp. Pistachio slivered
  • 200g Sugar
  • Small pinch nutmeg powder (optional)
Instructions
Place milk in a heavy bottom pan and bring it to boil. Meanwhile, soak saffron threads in cream and leave it aside.Add yogurt, lemon juice or vinegar and let it curdle.Keep milk on heat and stir the milk gently, this helps milk to curdle.
If some reason does not curdle, add little more lemon juice or yogurt.
This should take few minutes When the curds have separated and the whey turns a pale green.
Remove from the heat, and leave it for 5 minutes.
Now line a large sieve with muslin or cheese cloth over a large bowl or pan.
Strain paneer cheese into sieve and run some cold water through it.
Leave the whey for other use. ( see note )Wrap the cheesecloth and wring gently and drain the water completely. In a thick base kadai or pan add drained paneer and grated khoya.Keep the heat low and combine well.Add saffron cream and keep mixing about 10-12 minutes.Now add sugar, keep stirring continuously until the mixture thickens.It will take another 25-30 minutes easily.Add cardamom and nutmeg powder, mix well.Transfer the mixture to another plate and let it cool.Divide the cooled mixture into equal portions and shape them into round pedas.Garnish it with slivered pistachios and saffron threads.Offer as prasad, give it as a gift or enjoy after an Indian meal.
Details
Prep time: Cook time: Total time: Yield: 10-12 pieces

Tuesday, 19 September 2017

Roasted Pumpkin Spice and Garlic Hummus

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

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

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

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

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

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

Pick your own farm-Autumn Produce Pumpkin

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

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

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

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

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








Friday, 15 September 2017

Eggless Honey Cake

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

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

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

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


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


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

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

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

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

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


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

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


Recipe inspiration from here

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