Thursday, 16 July 2015

Shakkar Teti / Kharbooja Panna ~ Cantaloupe in Sweetened Milk #britishweather #hotjuly #nowonblog #lightdessertforsummer#cantaloupe




So we did moan and groan that week, so what, can't blame anyone (include me) ! This summer, mercury kept rising and temperature reached a record breaking almost 37C. We wilted, we melted and we were baked and struggled in stifling heat even though fans were going flat out in the house.


Generally most Brits always welcome sunshine, brightness and pleasant summers but this time we wished for rain and cooler breeze as we couldn't face that hot week. Sooo many people took the mick out of Brits and called us sulky, but that's only because they can tolerate above 45C! They forget that generally the UK doesn't face this type of extreme weather and this country is not ready for it. We are comfortable with classic British summer: 3-4 days sunshine and rest of the days are thunderstorms!



Especially extreme hot conditions are risky for very young children, pregnant women and elderly people and sometimes it brings fatal injuries to these groups. People with medical conditions such as asthma, hay fever and allergies suffer a lot, and I know because my two babies are victims!


Also most of the UK houses are without AC as we don't need them, maybe one fan is enough and that too keeps collecting dust in the loft most of the time, so once in a while when we come across unexpected changes in the weather, don't blame us Brits! No one says anything when foreigners are wearing thick coats and scarves in our 25 degree heat.



Because we were gasping in the heat, and making every effort to stay cool, our appetite collapsed. For me it was far too hot to cook, automatically cut down on hot meals and craved for fruit, cold salads and sandwiches that combine minimum cooking time with full taste on hot days. We decided and agreed that only one hot meal will be sufficient for us. Along with pots of yogurt my shopping bag was full of summery and colourful fruits and vegetables, especially I adore any kind of melons during hot days.



While I was talking to Dad on the phone telling him about those 'HOT' days, same time I was gorging on juicy and sweet cantaloupe.





I was telling him, how I went crazy and bought plenty of melons, he asked me 'have you ever made teti panna over there ?' As soon as I heard about teti panna, my mind flooded with memories during my childhood in India. I thanked him for reminding me about this dish and promised  that definitely that same evening I will prepare Teti Panna.




Mum used to prepare Teti Panna during those scorching summers, especially when in the markets there is little fresh vegetables available. We siblings always happy to eat this as we wanted to avoid those summer vegetables like Okra, Karela and lauki ( Indian summer squash ). So instead of sabji, Teti Panna with Paratha, a delightful combination was keeping us cool and happy.


Teti Panna, Cantaloupe in sweetened milk is light, refreshing and satisfying dish. This can be made in a jiffy and can be prepared as light summer dessert.  This dish ticks all the boxes, when you desire to have fresh, summery flavours with maximum taste !

So that evening family was treated with Teti Panna, everyone was delighted to have such a yummy dish and finished big serving bowl in one sitting. I prepared this dish how my mum used to, only one change I made, white sugar out and palm sugar paste in, taste wise no difference at all!




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Cantaloupe in Sweetened Milk
Teti Panna, Cantaloupe in sweetened milk is light, refreshing and satisfying dish. This can be made in a jiffy and can be prepared as light summer dessert. This dish ticks all the boxes, when you desire to have fresh, summery flavours with maximum taste !
Ingredients
  • one medium cantaloupe melon
  • 400 mls Milk - if your are vegan use coconut milk
  • 100 mls cream ( optional ) vegan use coconut cream
  • 3-4 tbsp. Palm sugar paste or normal sugar
  • 5-6 leaves Fresh mint leaves or chopped nuts 
Instructions
Combine milk, cream and sugar in one bowl and chill in the fridge.Use a melon baller to scoop out the flesh from cantaloupe or just use knife to cut and cut into bite size. Leave it in the fridge to cool.When ready to serve pour chilled milk mixture over cantaloupe and mix everything.Top it up with mint.Enjoy !
Details
Prep time: Cook time: Total time: Yield: 4-6 serving












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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.


























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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























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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

         


















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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 !









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