Thursday, 30 September 2010

Perfect Match...Made in Heaven ~ White Chocolate Pannacotta with Dark Chocolate Sauce !

Those words came out from  my DH when he saw this panna cotta ! and after having it he said he is in Heaven...don't ask me why..don't know ! Because I never tasted it...yes you are hearing right I never tasted it... I don't eat chocolate...but love to make anything with the chocolate...My Daughter loves chocolate, although it gives her some allergies, still she loves it...What can you do? So sometimes when she feel like it she asks me " Mum can I have chocolate? and if  long time has gone by I do let her have it...! This panna cotta we made during her school holidays...she loves to cook something like this where she is very very interested in eating as well....Perfect Panna Cotta made in Heaven was very very luxurious and silky...melt in mouth....



You will need :- White Pannacotta
  • 1/2 cup White Chocolate
  • 1 cup double creme
  • 1/4 cup sugar
  • 1 cup milk (any)
  • 2 tbsp agar agar flakes (you can use Gelatine if you want)
You will need :- Dark Chocolate Sauce
  • 1/2 cup dark baking chocolate chopped
  • 3/4 cup heavy cream



Method :-
Bring double cream and milk to boil. Add sugar and agar-agar flakes. Stir until flakes dissolves. Add white chocolate, mix well.Switch off the heat. Let the mixture come down to room temperature and pour it in a serving glasses.  Let it set in the fridge about 2-3 hours. ( Mine was ready in 1 hour this time don't know why ? ) Now  Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.  Let the mixture come down to room temperature and pour it on to the White chocolate ...let it cool in a fridge for a while then garnish with the shaved Chocolate, few fresh mint leaves....we made few chocolate leaves at home to decoration...For leaves just melt some chocolate in a microwave and thinly spread on a smooth surface or steel plate..let it cool, then use and cookie cutter to cut your desire shape....Serve chilled Panna cotta and see a big smile on your loved ones face...It's worth it ! Enjoy as much as my family did....

Sending this to From My Home Kitchen's event Virtual Party-Chocolaty Dreams

Tuesday, 28 September 2010

Strawberry and apple crumble !

As you all know by now my family loves strawberries...and I always look out for those idea where to use and how to use in cooking....Few days back from my local library I borrowed a cookery book and I saw this recipe..called Cape gooseberry and apple crumble...well my bad luck, couldn't find Cape gooseberry so I thought you just need berries. ..why can't use strawberries....Strawberries added a sharpness to apple crumble...and by using Rolled oats and chopped nuts give an appealing crunch to the crumble topping...



You will need :-Filling
  • 2-3 dessert apples, such as Cox's or Braeburns
  • 2-3 tbsp dried fruits like cranberries, raisins or currants
  • 1-2 tbsp orange juice
  • 150 g Strawberries cut
  • 1 tbsp sugar
You will need :- Crumble topping
  • 125 g plain flour
  • 100 g unsalted butter
  • 55 g caster sugar
  • 50 g rolled oats
  • 50 g hazelnuts or walnuts..chopped
Method :-
Peel the apples, cut them into thick wedges and place them in a bowl with cranberries and orange juice.  Cook in a microwave for about 5-6 minutes or until the apple releases their juices.  Add the cut strawberries and sugar to the apples and stir.  Transfer the fruit filling to a baking dish.  In a mixing bowl, rub the flour and resembles fine breadcrumbs.  Stir in the sugar, oats, hazelnuts or walnuts.  Then mix 1 tbsp water to give a very rough, crumbly mixture.  Spread the crumble topping gently and evenly over the fruit.  Cook on a full power in the microwave for 12-15 minutes. or until the topping is golden brown and the fruit juice is bubbling up round the edges.  Serve hot with custard or Double cream the way my kids enjoy most...

Sending this to Nivedita's event Microwave cooking - Fruits brainchild of Srivali

Saturday, 25 September 2010

Paneer and Palak Kofta Curry !

you will need for kofta:-
  • 1/2 cup Spinach (Palak) finely chopped
  • 1/2 cup paneer (Indian Cottage Cheese)
  • 3-4 tsp rice flour
  • 1-2 green chillies finely chopped
  • salt to taste
you will need for gravy


  • 4 cups plum tomatoes
  • 1 cup onion
  • 3-4 cloves garlic
  • 1 tsp ginger puree
  • 1/2 tsp garam masala
  • 1/2 tsp cumin seeds
  • 1/2 tsp kasoori methi
  • 1 tsp red chili powder
  • 1/2 cup milk
  • 1/2 tsp sugar
  • salt to taste
  • 2 tbsp oil
Method:-
Put all the stuff in a big bowl. Make a dough and make small balls.  Now steam them for about 4-5 minutes. With little oil you can bake them or shallow fry them and Leave it a side. In a bowl boil onion and garlic about 3-4 minutes. let it cool completely. Now grind onion, garlic, tomatoes and ginger puree in a grinder. In a pan heat oil and add cumin seeds, when splutter add kasoori methi and red chili powder. fry few seconds and add tomato puree, sugar and salt...and let it boil for few minutes.  Now add milk and let it cook for few minutes on a slow heat. Add kofta into a gravy and mix well..Serve hot with roti or naan...Enjoy as much as we did with spinach Roti...

Sending this to Akheela's foodpalatte series - Orange

Wednesday, 22 September 2010

Potatoes in Yogurt gravy !

There are so many variety of the potaoe curry or Sabji..you can add any vegetables to it and there is a new dish ready for you..but today I'm just posting this simple yet very tasty Potato curry which I love endlessly..My mum used to make, you can have it with Roti, Naan, Puri or Rice !



You will need:-
  • 3-4 potatoes boiled and cubed
  • 2-3 green chillies
  • 1/2 cup yogurt + 3-4 tbsp water (if it is sour add little milk and whisk)
  • 2-3 tbsp oil
  • salt to taste
  • 2 tsp ginger garlic puree
  • handful fresh coriander
  • few curry leaves
  • 1 tsp mustard and cumin seeds
  • pinch of Asafoetida(hing)
  • 1 tsp red chilli powder
  • 1/2 tsp Tumeric
  • 1/4 Garam Masala
  • 2 tsp Dhana jeera Powder

Method:-
Heat oil in a thick bottom pan, add mustard and cumin seeds.  After they spullter add hing, curry leaves, GG puree and green chillies.  Now add potatoes and yogurt mix and mix well. Keep heat very low at this time and add all the masala. Let it cook for about 7-8 minutes.  If gravy gets too thick you can add little water.  Switch off the heat and add salt.Mix well garnish with coriander and Serve hot.

Saturday, 18 September 2010

No Egg-Chocolate Marbled Cereal cake !


These little squares were originally invented to provide high-energy snack food for footballers and other sports enthusiast doing hard training.  But for strictly armchair sports enthusiasts like me, they go down a treat with a cup of tea.....;0))....Great as healthy snack bars with a lot of goodness  contained for growing kids !!

You will need :-
  • 150 g Dark or Milk Chocolate
  • 150 g White Chocolate
  • 110 g Mixed nuts lightly toasted and roughly chopped. ( I used Almonds,Brazil nuts, Hazelnuts, Walnuts, Pistachio nuts )
  • 110 g Dried fruits roughly chopped (I used Dates, Apricots and Cranberries)
  • 75 g Raisins
  • 150 g Porridge Oats
  • 100 g any type of Cereals ( I used fruit and fibre, Cheerios and Bran Flakes)
  • 1 tbs Golden Syrup
  • 150 ml Condensed milk
50g unsalted butter

Method:-
Preheat the oven to gas mark 4.  In a large bowl mix together Dried fruits, nuts and all the cereals.  Now in a small saucepan, heat the butter, golden syrup and condensed milk until they're warm and thoroughly blended, then pour this mixture into the bowl.  Mix it all well with a spoon, then simply tip the mixture into the baking tin, press it down evenly all over and bake it for about 20-25 minutes, or until golden brown.  After that, leave it to get quite cold.

Meanwhile, melt the white and dark chocolate separately in heatproof bowls set over pans of barely simmering water.  When the cereal mixture has cooled, loosen the edges with a palette knife and turn it out, upside down, on to a board.  Now, using a tablespoon, put spoonfuls of the dark chocolate all over top of the cereal cake, leaving space in between.  Then do the same with the white chocolate, but this time fill up the gaps.  Next, take a small palette knife and, using a zigzag motion, swirl the two chocolates together to give a marbled effect.  Now chill it in the fridge for about 1 hour, then use a sharp knife to cut the cake pieces and enjoy !!!!

Wednesday, 15 September 2010

No Egg - No Bake - Strawberry Cheescake !

Here in UK summer is saying bye bye....kids started their school..they all looks so beautiful and cute ! Ahhh...for mums relief for few hours after 6 weeks holidays...we had quite good holiday..enjoyed bit of sunshine here in UK..in USA we baked ourselves...and we had lots of summer treats..Ice-creams, drinks and specially lots of berries...My kids love any type of berries and if they specifically  get hold of Strawberries they eat it with anything..and I love it too..there isn't one day that I don't keep Strawberries in my fridge !



We get here really sweet and juicy strawberries in summer time..and I love British Strawberries..they are just fabulous...can't get enough of it...well sadly we have to say bye to strawberry too..but before saying bye I thought I'll make strawberry cheesecake..I love both strawberry and cheesecake...It's egg less and no baking, very easy even my kids can make it..



You will need:-
  • 8-10 Digestive Biscuits
  • 3-4 tbsp butter
  • 200 g Mascarpone cheese
  • 100 g powdered sugar
  • 1 punnet strawberries
  • 1 tbsp sugar
Method:-
Grind the biscuits into very small crumbs, melt the butter in a pan and add the biscuits crumbs to the melted butter. Mix well until it's comes together,Put this mixture into greased cake tin and press evenly.keep the base in fridge for 20-30 minutes until it sets well.  Beat mascarpone cheese and sugar well.  Now layered cheese mix on the biscuit base and let it set in the fridge for about one hour or so...Now decorate with halved strawberries.  also you can make strawberry puree with little sugar and add on the cake...Result smooth, Rich and simple dessert...

Sending Aparna's No Bake cake event II and Indrani's Spotlight : Baking without Oven

Tuesday, 14 September 2010

Arrray of Chutnies !

Chutney is a loan word incorporated into English from Hindi describing a pasty sauce in Indian Cuisine. A term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.

Chutneys usually are wet, having a coarse to fine texture.In the past, chutneys were ground with a mortar and pestle made of stone. Nowadays, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or groundnut oil. Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar or lemon juice are used to enhance its preservation.

There is no limit to the number of chutneys as it can be made from virtually any vegetable/fruit/herb/spices or a combination of them. Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chili, but differ by their main flavour. Chutney types and their preparations vary widely across Pakistan and India. Traditionally, the only consistent rule for Chutney composition is that it never contains raisins[dubious – discuss]. This rule, however, has also been broken: Raisin Chutney.[2] A chutney-esque dish containing this dried fruit is known as a "John Thug", after John Abercorn, 5th Viceroy of Calcutta.

Beginning in the 1600s, chutneys were shipped to European countries like England and France as luxury goods. Western imitations were called "mango ed" fruits or vegetables. In the 19th century, brands of chutney like Major Grey's or Bengal Club or Nature Isle Tropical Gourmet created for Western tastes were shipped to Europe.Generally these chutneys are fruit, vinegar, and sugar cooked down to a reduction.
The tradition of chutney making spread throughout the British empire, especially in the Caribbean and American South where chutney is still a popular condiment for ham, pork, and fish.
(Source : Wiki Pedia )

You will need for Tamarind and Dates (Amli and Khajur) Chutney:-
  • 1/2 cup amli
  • 1/4 cup dates
  • 1 cup Jaggary or Sugar
  • salt to taste
  • 1/4 tsp chili powder (optional)
  • 1/2 tsp Dhaniya Powder
Method:-
In a microwave proof bowl mix amli and dates, add 1 cup water.  Cook around 6-7 minutes now add jaggary and cook another 2-3 minutes.  Mix well..let it cool.  Now blend in a blender until smooth.  Sieve and add salt and spices.  For bhel puri make it little runny..

Green Chutney:-A green mint and coriander flavoured chutney which is great for sandwich spreads. Mint adds freshness to this chutney. The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens.Green chutney is probably the most favourite Indian accompaniment. Crispy samosas, dhoklas etc. are considered incomplete without this chutney. The chutney can be stored refrigerated for upto a week. For chaat or bhel puri add more water and make runny

You will need :-
  1. 1 cup fresh coriander
  2. 1/4 cup fresh Mint
  3. salt to taste
  4. 2-3 green chills
  5. 1/2 tbsp lemon juice
  6. 1 tbsp sugar
Method:-
Combine all the ingredients and grind to a smooth paste in a blender using very little water.  Refrigerate and use as required.

Garlic Chutney:-A must have ingredient in any chaat. The pungent aroma of garlic is unmistakable. Oil your hands before you peel garlic to prevent your fingers from discolouring and to prevent having a lingering garlic aroma throughout the day! Soaking garlic cloves in hot water makes it easier to peel them. Make this chutney in large quantities. It stays well refrigerated for up to two weeks.


You will need:-
  • 10-12 peeled Garlic cloves
  • 1 tbsp red chili powder
  • salt to taste
  • 1/2 tbsp lemon juice
Method:-
Combine all the ingredients in a blender with little water and grind to a fine paste.  Before using, dilute with water and use as required.

Sending it to my own event Complete My Thali- CMT also Nivedita's event Microwave Cooking - Fruit brainchild of srivalli

Friday, 10 September 2010

Khaman Dhokla ! - Savoury Gramflour Cakes ~ kem cho?




































Today one of my bloggywood friend told me she loves Gujarati food, and loves to make at home too..She asked if I have Khaman Dhokla recipe on my blog....and I felt so embarrassed being Gujju I haven't posted the most known Gujarati dish...(we are famous with the Dhokla:) ...shame on you Jagruti..because I've been asked before for Adadiya and Chakri recipes by my friends..it's not that I don't make gujju food, I do make but not regular..luckily I had a few pics of Khaman in my folder...So here I am with Khaman Dhokla Recipe...I learnt to make this in India, our neighbour DAKSHA BEN...she is a very good cook..you know why? she was living on a second floor flat and there is a Mithaiwala shop on ground floor..:) SHOP is still there..but Dakshaben Moved from there..

Khaman Dhokla is a traditional Gujarati savoury Snack..you can serve in your full thali as a farsan too..Khaman Dhokla is not only limited to Gujarati cuisine but it is one of the most liked snacks in the entire India..Many  households make this dish..and you can have diffrent tastes and versions..Main taste you look out is Sweet and sour..Being Amdavadi I always loved Amdavadi Khaman...which you can find on streets or little sweetmart shops...and they have one trick...they are loaded with Sugar and lemon juice water..and that water gives khaman dhokla a KHATTA MEETHA flavour..

Please don't get confused with Khaman Dhokla and Dhokla..they both are differently made and different tastes too..

You will need:-
  • 1 cup Besan (gram flour)
  • 1 whole tsp Citric Acid (limbu na phool)
  • 3-4 tbsp Sugar
  • 1/2 tsp Bicarbonate of Soda or Eno
  • salt to taste
  • 1 cup water  - Mix everything and make smooth batter without any lump and leave it for 12-15 minutes.

You will need for Vaghar-Tadka :-
  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • pinch of Asafoetida (hing)
  • 4-5 green chillies slit open
  • 2-3 tbsp Sugar
  • 1tbsp lemon juice
  • handful finely chopped coriander
  • Grated coconut
  • 4-5 tbsp water
Method:-
Start heating water in a big pot and pour a mix in a deep lightly greased  thali . Steam over water about 15-20 minutes.Pierce knife, and check, should come out clean if done. Leave it to cool little. Cut with a clean knife into dimond or square shape. Now prepare tadka by heating oil in a pan, add mustard seeds and hing..add chillies and water and add sugar and lemon juice..let it boil for about 1-2 minutes. Pour this water on a khaman and let it soak.  Now garnish with a coriander and coconut..You have tasty Khatta-Meetha khaman. have it with green chutney.  Enjoy!

Not happy with my pics..these are taken when I just started blogging..didn't know how to take food pics..but I can assure you taste won't dispoint you...
Sending to Vegetarian Foodie Friday # 17 and Nayna's Flavours of Gujarat

Thursday, 9 September 2010

For my Siblings ~ Stuffed Ladies finger or Okra with Coconut and Corinader !

There is something about me and Okra or Bhindi as soon as they enter my house...they starts  reminds me my childhood days or I would say my teenage time with my siblings...They remind me my brother and sister..Why? Because they both love bhindi bhaji ! between both of them even 1kg bhindi not enough...and there is me who hear about okra and starts panicking...:) but as a rule we had to eat everything no matter how we feel...When I started cooking and doing grocery , I used to deliberately buy less okra..so I can escape bhindi and also lots of  chopping and stuffing too...personally I believe making bhindi sabji a pain..and when they see less bhindi they both really gets angry with me...I still remind them of these incidents and we have a good laugh about it...So what about now? have I made a good relationship with okra? yes I have and I do bring them more often as I know their benefits and started liking the taste too...even my kids like it, if I make them with the proper masala...and today believe it or not we finished all the sabji in one go..........Well done Jagruti !



This stuffed Bhindi recipe is a typical Basic Gujarati style...we love to eat our sabji with two-three taste together..Spicy, Sweet and Sour.......I make a few versions of bhindi bhaji..and today I'm posting one of them..let's see the recipe



You will need:-
  1. 20-25 Okra  washed and dried
  2. 4-5 tbsp oil
  3. 1/2 tsp Jeera ( cumin seeds)
  4. 1/4 tsp Asafoetida (hing)
You will need :- Stuffing Masala

  • 1/4 cup finely chopped fresh coriander
  • 1/4 cup dry coconut powder
  • 1 tsp sesame seeds
  • 3-4 tbsp cumin and coriander seeds powder
  • 1/2 tsp Turmeric
  • 1 tsp red chili powder
  • 1/2 tsp Garam Masala
  • Salt to taste
  • 2-3 tsp Sugar
  • 1/2 tsp Dry Mango powder or lemon juice
  • 1 tbsp oil
Mix everything and leave a side...


Method:-
Cut off the top of the Okra and cut into two..slit to open one side and stuff the masala in the slit okra.  Now in a non stick pan add oil and heat it up, add cumin seeds ans hing. when splutter add stuffed okra and very gently mix them.  lower the heat...cook on a very low heat about 15-20 minutes and keep checking, doesn't get burn..Switch of the heat.  Serve hot with garnishing like fresh coriander and coconut.  Have it with Roti, Gujarati daal and Rice..My kids and hubby loves left over masala with rice...Enjoy !

Sending Priya's Event BSI-OKRA brainchild of Biz and Kiran's Veggie/Fruit A Month - OKRA started by Priya .

Wednesday, 8 September 2010

Celebrate Sweets- Pedha Round Up !

First of all let me say a big thank you to my bloggywood  friend Nivedita, who gave me an opportunity to host this beautiful event...also big thank you from bottom of my heart to you guys..who gave me support and sent your delicious and splendid entries to this event..I really enjoyed hosting this event, I am sure you will like all the recipes....



Deepti Sidana of A hint of Spice - Milk Peda

Asha of Flavours of South India - Mixed Nuts peda

Suja Sugatha of Kitchen Corner - Mango peda

Akheela of Torviewtoronto - Ricotta Cheese Peda



Preeti of Khaugiri - Khoya peda

Deepa of Hamaree Rasoi - Chocolate peda

Nivedita of Nivedita's kitchen - Complan pedha and Horlicks pedha

Nivedita of Nivedita's kitchen - Milk pedha and Choco pedha



Madhvi of Vegetarian Medley - Kesar Mawa Peda

Indrani of Recipe Junction - Kaju or Cashewnut peda

Jay of Tasty Appitite - Makkan Peda

Preeti Nilesh of Khaugiri - Stuffed pedha Paratha



Priya of Mahro Rajsthan Recipe - Kesariya Peda

Priya of Priya's easy n Tasty recipes - Badam peda and Pistachios Peda

Satyasree of Super Yummy Recipe - 4 flavours peda

Sanyukta of Creative Sanyukta - Badam Peda



Sangeetha of Sangi's food world - Butterscotch peda

Umm Mymoonah of Taste of pearl city - Almond and Fig Peda

Akheela of Torviewtoronto - Almond Cottage Cheese peda

Jagruti of Joy of Cooking - Tri Colour peda and Mango peda




Hmmmmmmmmmm..I am drooling here while writing this post..I am sure you  too..So please visit our friends blog and have a look n Cook too....I know what I will be making in few days !  I think I've added every entry here..if you can't see yours..please let me know and I'll update it for you...Once again BIG THANK YOU AND HUGS TO YOU ALL...your support is much appreciated..also if any one interested in hosting a guest event for Nivedita(Sweet) and me (Complete my Thali) please let us know by mail or leave a comment...




Monday, 6 September 2010

Bhel Puri !


Bhel Puri is a popular roadside snack in India...Although it is originated from Gujarat, it is now available all over India and rest of the world too..I 've tried so many times this lip smacking dish, but nothing could beat the taste of Bhel Puri from the roadside shops...!! Every time I try out a different version and we always love it...But in my family we like this particular version of Bhel Puri..so now most of the time I make this version ...

I made this dish for  SITLA SATAM...On this day we eat cold food, which we make on previous day...I prepared everything and left in the fridge..



You will need :-
  • 1 cup Tamarind and Date Chutney 
  • 1 cup Coriander and Mint Chutney
  • 1/2 cup Red chili powder and Garlic Chutney (Optional)
You will need :-(dry stuff)
  • 12-15 Puris (Papdi)
  • 1 cup Sev
  • 2 cup Puffed Rice
  • 2 cup Chivda
You will need :-(wet stuff)
  • 1 cup Boiled potatoes cubed
  • 1 cup Boiled Chick Peas
  • 1/4 cup finely chopped Cucumber
  • 1/4 cup finely chopped Tomatoes
  • 2 green chillies finely chopped
  • 1 onion finely chopped
  • Handful of fresh coriander finely chopped
  • Salt to taste
  • Black salt to taste
  • Chaat Masala
  • Amchoor Powder
  • Very fine cut Ginger
  • Red chili powder
Mix everything in a bowl (except Onion) and leave it for 10-15 minuets.

Bhel Puri Preparation :-
In a bowl take few spoons of dry stuff and add few spoons of wet stuff.  Now add onion and 3 chutneys to your liking,mix well and enjoy as much as my family does !!!

Going to Nithu Bala's CWF - LB- Chickpeas brainchild of Kiran

Saturday, 4 September 2010

Complete My Thali - Event Anouncement !

Yes...I am asking you to all please help me to complete my thali...I want my thali full, with lots of delicious flavours... very colourful and complete with nutrition....hang on hang on Jagruti...what are you doing? gone insane.....No, then just calm down and first explain to your friends what do you want? how do you want and when do you want?
Ok...coming to the point !   I am really exited to announce the event "Complete My Thali" Series ! Let me explain you what the Thali is?

"Thali (Hindi: थाली, meaning "plate"; IPA: [t̪ʰɑːliː]) is an Indian meal with contents varying from one regional cuisine to another. A thali is a selection of different dishes, usually served in small bowls on a round tray." (source : Wikipedia)
Courtesy Picture : Indianet Zone


The archetypal thali is made up of consists of Farsan (fried or steamed snacks), Sweets, variety of sweet and sour chutneys, pickles, salads,Raita and papad...not to forget rotis , puris, rice, daals and vegetable sabji or shaak..also in South India you can find thali, where you can find Sambar and rasam too...So in a nutshell consisting of a wide variety of different dishes providing nutrition, texture, flavours and colours. it is the way indians have traditionally eaten at home for centuries.

So in this series every two weeks a new theme will be taken to complete my thali with the variety of dishes....For this month I've chosen the theme as

       "Complete My Thali( CMT ) - Chutney"

Chutnies are important not only for snacks but they are an integral part of the main course too. Chutnies are generally spicy they can also be made sweet. In their absence an Indian meal remains incomplete. They're the perfect partner for a well made meal and a 'perker-upper' for a not so perfect one! you can use any type of ingredients ..the choice is yours..

After each and every round up the host will choose winner and will make winners dish....I will make that dish too, and in the end (about 6 months) I'll have my complete thali...

Every event comes with a prize, so when my thali is complete I will give the value of that one thali to someone else in the world who doesn't have the blessing of even a small amount of the food on the thali...The money will go to UNICEF....

How'z that? now let's talk about few guidelines




No limit to the number of entries.
Please use my logo and give link to my event page on your post.
Post the recipes between 5th of september 2010 to 5th of October 2010.
Dated entries will be accepted if they are re-posted and linked back to this event.
Send the entries to my email joyofcooking247@gmail.com or Joy of Cooking form with the subject line- CMT-Chutney with the following details


1.Your Name

2.Your Blog name

3.Recipe Name
4.Recipe URL

5.Picture of your recipe

Also non bloggers can send their entries to my email ID and the subject line with your name, Recipe,and the picture of your recipe.

Please do not hesitate to ask me about anything regarding this event. also if you are interested in hosting this event please email me....

After this first month,  the theme will change every 2 weeks like this...CMT-

Chutney - Jagruti of Joy of Cooking
Pickle - Nivedita of Nivedita's kitchen (5th october till 19th October)
Rice-Khichdi-Pulav- Priya of Priya's easy n tasty recipes (20th October till 2nd of November)
Sweets - Mithai - Mina of Authentic Vegetarian Recipes (3rd of November till 16th November)
Roti-Bhakhri-poli-Thepla-Puri-Rotla - Akheela of torview ( 17th November till 30th November)
Daal-Kadhi-Sambar-Rasam -  Priya Srinivasan of Enveetu Kitchen (1st Dec till 15th Dec)
 Farsan-fried snacks Madhuri of Cook Curry nook  (16th Dec till 31st December 2010)
Sabji - Shaak - PJ of Seduceyourtastebuds (1st Jan 2011 till 15th Jan 2011)
Kathol - Pulses-(any beans curry) - Lakshmi GS of Taste of Mysore (16th Jan till 31st Jan 2011)
Raita-chaas-lassi - Jay of Tasty Appetite (1st Feb 2011, till 15th Feb 2011)
Salad - Kachumbar -Sowjanya of Ruchika Cooks (16th Feb till end of February 2011)
Papad

let me know if you want to add anything here and ...
PUT YOUR CULINARY SKILLS FORWARD FOR A WONDERFUL CAUSE




Thursday, 2 September 2010

Mango Peda and Nan Khatai - Double Celebrations and Double Treats !

Yap..we are having double celebrations in our family today....First one is Celebrating Krishna Janamasthmi ~ Yashoda Maiya's Bal Gopal Lord Krishna's Birthday and My Bal Gopal Yash Krish's Birthday...and I would like to say to both Bal Gopal MANY MANY HAPPY RETURNS OF THE DAY......So lots of Joy, Happiness and Treats today....I know both of them are not Bal Gopal any more, but for ma they are always their babies....and I made their favourite treats to please them....so when I get older they both treat me;)...and here is mine and my son's most favourite song...please enjoy..and the treats are MANGO PEDA for Krishna and NAN KHATAI for Yash....which he absolutely adores.....




Let's start with Mango Peda :- Mango Milk Fudge...
Summer is slippping away from our hands now..and I wanted to have the seasons last  treat which is Mango..so I thought why not indulge in  Mango Peda...



You will need:-
  • 2 cups Milk powder
  • 2 cups Mango Pulp
  • 4-5 tbsp Double Cream
  • 3-4 tbsp Sugar (adjust how sweet is your Mango pulp)
  • 1/4 cup Dessicated coconut
  • 1 tsp Ghee
Method:-
In a non stick pan heat ghee and add Mango pulp and stir until Mango Pulp becomes little thicker.  Leave it a side..In another non stick pan add coconut and Milk powder and roast on a very low heat about 4-5 minutes..make sure it doesn't stick or burn. Now add thicken mango pulp, cream and Sugar and fry the mixture till it becomes a one mass and you can see Ghee leaving the pan.  Let it cool completely.  Now take small amount of mixture, make small balls and give them a shape of your choice.



These pedas going to my event Celebrate sweets-Pedha and Sanyukta,s Visual Treat...

Nan Khatai - Indian Spiced Shortbread Cookies



Nan Khatai (Nan-khat-aa-ee) eggless cookies originated from South Asia..extremley popular in India and Pakistan..Light, slightly crispy and nutty flavioured cookies, just melt in your mouth and they are perfect with your tea or coffee.. delicate enough that it just crumble....and that's the way I like it...

You will need:-
  • 500 g Plain flour
  • 50g Chickpea flour
  • 70g Semolina
  • 220g caster sugar
  • 1/2 tsp baking powder
  • 400g ghee - room temprature
  • few threads of saffron
  • 1/2 tsp cardamom powder
  • few pisatachio and almond silvers
Method:-
In a big bowl beat the ghee and sugar until fluffy.  Now add Flours, semolina, baking powder and spices.(except Nuts). Bind into a dough. Pre-heat the oven to gas mark 4-5 and make small balls and flatten slightly.  Place on a greased line baking tray..Leave enough space between them.  Bake in a pre-heated oven about 7-8 minutes.  Take the cookies out and place almonds and pistachio in the centre, return to the oven abd bake further 7-8 minutes.  Remove from the oven and let it cool on a wire rack...And enjoy as much as my son did.....

Sending it to Vegetarian Foodie Friday # 16 also both treats to Aparna's Sugar High Fridays started by Jennifer


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