Monday, 31 December 2012

The Aroma of 2013 Welcomes You - Bantastic Banoffee Pie

Made n Enjoyed
Hello readers,

Year 2012 flew away so suddenly....A year of bitter sweet memories have passed for many. Personally I have witnessed some sad and happy moments as well...So many wrong things happened all over the world..don't know where to start and where to end ? We all have to move on.......


We will open the new book.
Its pages are blank.
We are going to put words on them ourselves.
The book is called Opportunity &
its first chapter is New Year’s Day.
( Author-Unknown )
 
May this new year bring immense joy, hope and best health to your life. May you reach new heights of success. May the New year gives us courage and strength to all.. Happy New Year !! Also I would like to say to all our readers and visitors a huge thank you for supporting us by visting us, leaving kind and encouraging words, sharing and trying our recipes...!
So let's start a new year with sweet dish and here it is...



I have been settled in UK for the past 21 years, but never tried Banoffee pie..numerous times I have seen this dessert made in many cookery shows,  seen recipes on so many blogs but always gave it a miss !! But this time on my daughter's request we both prepared this dessert.. making one that will have you making it over and over again. Easy to assemble, Irresistible and Sure to satisfy any sweet tooth..!!!! Due to it's high calorie ingredients, I have made the banoffee pie in individual serving glasses, so we all just end up indulging in just the right amount...



You will need:-
  • 100 g  crushed digestive biscuits
  • 25 g butter
  • 1 banana
  • 1 can Dulce the Leche * ( you will need 1 can of condense milk )
  • 150 ml whipping cream
  • Grated chocolate
  • 4 glasses to serve
*  Dulce the Leche is made by slowly heating condense milk till it turns a caramel colour. There are plenty of methods out there to do this, but I found a very easy method where you submerge the can of condensed milk in a pressure cooker filled with water and heat for 1 hour without the weight. Let the cooker cool naturally. Take out the can and leave to cool completely. Inside is a caramel coloured thick dulce the leche. I would recommend you to make this one day in advance. 



Method:-
Place the butter in a pan and melt it over the medium heat.
Add crushed biscuits to it and mix very well. Turn the heat off.
Place few spoons of biscuit mixture into each serving glass and press lightly.
Let it cool a bit.
Now whisk the dulce the leche to make little smooth.
Add few spoons of dulce the leche on top of the cooled biscuit base.
Cut the banana into thin slices and arrange on the dulce the leche layer.
Spoon over the whipped cream on Banana layers and finish with the grated chocolate.
Enjoy !
The aroma of JCO welcomes you in 2013.........:)

Linking this to my own event Grand Festival Feasts.


Friday, 28 December 2012

Product Review - Hoo - Rag Bandana

Made n Enjoyed
Hello readers,

I can probably say that every ones kitchen nightmare is hair falling into their food when cooking. Not only is it unsightly, it is also unhygienic. You can take many preventative measures but even when your hair is simply tied back, it doesn't prevent the smaller hairs going astray.

Recently, I received a parcel containing my very own Hoo Rag sent from the USA for me to review. I was very impressed with the quality of material and the funky design. The Hoo Rag can be worn in a large variety of ways to suit the owners needs.

The Hoo-rag bandanas are made of a seamless cotton-polyester blended microfiber. This makes them lightweight and moisture wicking. They are worn by skiers, construction workers, runners and many other sporting professionals. It is also becoming a must for outdoor enthusiasts and is very useful for indoor wear too. The Hoo-Rag can be ordered from here: Hoo - Rag

Fortunately for me, they can also be worn when cooking. The bandana keeps my hair really neat and out of my face. This is perfect for those who have gorgeously cut fringes but find that it gets in their way when cooking.
Wearing the hoo rag also makes cooking much more enjoyable as it really gets you into the cooking mood. Not only do I feel like a chef, I certainly look the part too! After all, who said that you can't look good when in the kitchen!

Thank you Hoo-Rag for sending me this very useful product.

Monday, 24 December 2012

Oaklands eggless easy double cream fruit cake !

Made n Enjoyed
Hello readers,

Probably a little late for this recipe as Christmas is in fact tomorrow but I guess that this proves that it is possible to make a yummy scrummy xmas fruit cake with no need to panic as that dreaded Christmas dinner looms upon you. This cake takes max 2 hours of your time leaving you those precious hours for your Christmas prep!



Admittedly, it's been a while that I've written a post: the excuse that the world would end on the 21st, saving me from having to cook, pretty much stopped me from making anything special for Christmas! Ok, fine, that's a little far-fetched and very much a joke, but still now that we're all still alive I may as well get cracking!!!

I actually got the ingredients and the recipe from Oaklands School where they were selling the recipe goody bags for charity. I followed the easy step-by-step instructions and an hour and a half later I had a wonderfully moist fruit cake that begged to be decorated. Naturally, this became a job for the kids of the house and I think we've done a wonderful job! ;)



You will need:-
  • 350g mixed dried fruit
  • 300ml double cream ( you can use butter if you like 110g)
  • 100g brown sugar
  • 225g self raising flour
  • 1tsp bi soda ( you can use 2 eggs )
  • 150 ml water
  • 1 level tsp of mixed spice
  • A greased and lined 7 inch (18cm) cake tin ( I followed instructions from this site )
Method:-
Pre heat the oven to gas mark 3 (325F) (170c)
Place cream,fruit,sugar and water in a pan, then stir it all and bring the mixture up to simmering point.
Then simmer it for 15 minutes-keeping the heat fairly low and stirring several times to prevent it from sticking.
Do not go away or forget it or it will boil to toffee !
After that remove the pan from the heat and allow the mixture to cool a bit ( about half an hour ).
Add the sifted flour, mixed spice into fruit mixture.
Mix all this thoroughly, and then put the mixture into tin.
Bake on the centre shelf of oven for 30 minutes. Then reduce heat to mark 2 (300F) (150c) and continue to bake for a further half an hours.
Allow the cake to cool in the tin for about 10-15 minutes.
Before turning it out to cool on wire rack.
Decorate after completely cool. We have used fondant icing and edible spray.

Maybe good for Christmas !!
Linking this cake recipe to JCO's event Grand Festive Feasts
Celebrate - Christmas guest host by Divya Prakash event by JCO
Know your flours - Plain flour guest host by Archana Potdar event by JCO
Know your natural sweetness - Brown sugar guest host by Krithi Karthi event by JCO .

Friday, 21 December 2012

Nut Roast Biryani

Made n Enjoyed
Hello readers,





We all love this aromatic vegetarian biryani, it 's Delicious !!
  • FOR THE RICE
  • 200g basmati rice
  •  
  • Salt, to taste
  • Few whole spices like cloves, cinnamon and bay leaves
  • 1 packet of nut roast mix
FOR THE GRAVY

  • 1 tbsp oil
  • 1 large onion, finely chopped
  • 1/2 tin of plum tomatoes (puréed)
  • 2 tsp crushed green chillies and ginger
  • 1 tsp red chilli powder
  • 1/2 tsp ground turmeric
  • 200g spinach, finely chopped
  • 2 tbsp
  • fresh chopped mint leaves
  • 1 tsp garam masala
  • 50ml single cream
  • 1/2 tsp cardamom powder
  • Salt, to taste
FOR THE TOPPING
  • 75ml single cream
  • 1 tsp butter
  • 7-8 threads saffron


 Method :-

1 Wash the rice 3-4 times with cold water and leave it to soak for 20-30 mins.
Add rice in a pan with whole spices and salt in a 500ml of boiling water.
Simmer, cook until al dente. Keep aside for later use.
2 Cook the nut roast according to packet instruction. Leave it to cool and cut in squares.
3 Make the gravy. Heat the oil in a heavy-bottom pan, add the onion and fry until light brown. Add the pureed tomatoes, chillies and ginger, red chilli powder and turmeric and cook until you can see oil side of the pan .
4 Add the spinach and mint and cook for 2-3 mins. Add the garam masala, cream,
cardamom powder and salt. Mix well and leave aside.
5 Preheat the oven to 190C/gas 5. Grease an ovenproof dish and spread the half the cooked rice to form one layer. Arrange the nut roast squares over the rice. Pour the gravy evenly over the top. Top with the remaining rice.
6 Heat 75ml cream with 1 tsp butter and the saffron threads. Simmer for 2-3 mins and pour over the layered biryani. Cover the biryani dish with a lid and bake for 15-20 mins. Serve hot with any raita.


Sunday, 9 December 2012

Event Series Announcement - Know Your Dairy !

Made n Enjoyed
Hello readers,

JCO inviting you all to join us Know Your series.......

"Know Your" series started here on JCO in June 2012. First theme was Know Your Flours. Our blogger friends guest-hosted that theme with so much enthusiasm and so many of you took part as well to make this theme hugely successful. Currently our event is guest-hosted at Archana's place, theme is All purpose or Plain flour. which is the last in this theme.

After those achievements we didn't look back and started another theme in same series. It was Know your Natural sweetness. Once again this theme proved it's success. At the moment our event is guest hosted at Krithi's place......theme is Brown Sugar.

And now that we have tasted success, we are striking on our third theme Know Your Dairy. We will start this theme in January 2013.

According to health experts every human being should consume their food in 5 parts. We should eat  a variety of food to get the energy, vitamins, minerals, protein and fibre to maintain good health. Our daily food intake should include carbohydarates, fruit and vegetables, dairy products, nuts and meat products ( only for non veg people ) and fats, which you should consume sparingly. So basically, for good health you need them all.........

So why do dairy products important to lead a healthy lifestyle ?

Dairy products give you more benefits than health problems. Past so many centuries we've been given dairy products to get goodness such as calcium, protein, vitamin D and much more. Strong bones and teeth are the most commonly known benefits of eating dairy products.

To make this event successful JCO needs your help and support. I am inviting you food bloggers to guest host one of the following events on your blog. If you can guest host event for us, please send us your details on jagrutiscookingodyssey1971@gmail.com

Know Your Dairy series Rota
January 1st-31st - Milk ~  Shama Nagrajan
February 1st-28th - Cheese ~ Sowmya
March 1st-31st - Ghee ( clarified butter ) ~ Lakshmi
April 1st-30th - Yogurt ~ PJ
May 1st-31st - Butter milk or Cream ~ Pradnya
June 1st-30th - Paneer ( Indian Cottage Cheese ) - Jayasri Ravi




Please check out the guidelines to GUEST HOST event for JCO.



JCO is a vegetarian blog, however since you are guest hosting this event on your space we are happy whether you choose veg or non veg recipies.

Post this event as scheduled. JCO is not resposible to remind you of any dates.

Please copy a logo from mypage ( posted above ) and add your details to it.
 
Please email us your event post link as soon as it goes live on your blog, so we can promote your event on JCO.

Acknowledge participants entry in 3 days when you Receive them.

Check participant’s entry, have they posted according to your rules? Like- Linked our event pages? Etc.

Event round up must be written and posted in 10 days after event closed.

If you are unable to guest host the event, please let us know asap so we can allocate that slot to someone else as there is always someone wants to host that event.

Thank you for supporting and hosting an event for JCO.

Happy Hosting J

 

Sunday, 2 December 2012

Product Review - Thai Sweet Chilli Pop Chips !

Made n Enjoyed
Hello readers,

Recently I was sent a box from PopChips to review their new flavour Thai Sweet Chilli. A few months back I was sent a selection of their other flavours which are also reviewed, the link can be found here.

The larger sized packet of these Thai Sweet Chilli PopChips ensured that everyone got their fair share.
"An exotic fusion of sweet and spicy" is how the flavour can be described. I am not a huge fan of very strong flavoured crisps or chips, however Thai Sweet Chilli Popchips have definitely bowled me over !! I can say that they are addictive. The sweet and spices is perfectly matched, not overpowerd by the seasoning.

So glad I've tried PopChips which are pure vegetarian, very healthy and always delicious. In my opinion this unique flavour is just right !! I can munch the entire bag by myself anytime...:)
Thank you very much Popchips for sending me a box of your fantastic creation.

Sunday, 11 November 2012

MohanThaal - Chick Pea flour fudge ! Diwali Special

Made n Enjoyed
Hello readers,

The sweet smell of flowers
The array of colours
Diwali is here
Firecrackers are heard
Candles are lit
Children play
Presents are given
We pray to the Gods
Diwali is here.

Diwali wishes from JCO to all our readers, fellow bloggers, friends and family...
May millions of lamps illuminate ur life
with endless joy,prosperity,health & wealth forever
Wishing u and your family a very
"HAPPY DIWALI"

Mohanthal, treat for your eyes and palate. This sinful, and scrumptious chick pea flour delight fudge, must for Diwali celebrations !! I used to devour this sweet, made by my mum every Diwali in India.

You will need:- Sugar Syrup

1 1/2 cup granulated sugar - can add few spoons if you like it sweeter
1 cup water


You will need:
2.5 cups coarse chickpea flour
1 cup ghee
1/4 cup  warmed milk (any)
200g mawa or khoya
1/2 tsp cardamom powder
8-10 threads saffron
Almond and pistachio to garnish



Method:

To the warm milk add 1/4 cup of ghee, remaining ghee used later.
Add milk and ghee mixture to chickpea flour and mix. Leave covered for half an hour.
In a pan, mix sugar and water and add saffron and leave aside. Do not heat yet.
Rub chickpea flour mixture with your fingertips to make crumbly.
Sieve chickpea flour mixture in special mohantaal sieve.
In a heavy bottomed pan, heat remaining ghee and roast chickpea flour for at least 35-40 mins on a very low heat until a roasting aroma is reached and the flour should be a light brown colour.  DO NOT BE HASTY during this step.
After roasting, add grated mawa to mixture and roast for a further 7-8 mins.
Turn off the heat and leave the mixture aside.
Start making the sugar syrup on medium heat.
Heat syrup until sticky between your fingers (looks like threads of sugar)
Add cardamom powder to flour mixture and then sugar syrup. Mix very well.
Pour mohantaal mixture in greased tray and garnish with almonds and pistachio.
Allow to set for around 6-7 hours.
Cut Mohanthaal in desired shape.
Enjoy with your friends and family on this diwali.



Linking this to
Celebrate - Navratri/Diwali guest host by Nayna , event by JCO ( me ).
Know your floures - Chick pea flour guest host by Anshie Dhar event by JCO ( me ).
Know your natural sweetness - white sugar guest host by Sharanya, event by JCO ( me ).
and my own event Grand Festive Feasts .



Meethi Sevaiyan - Sweet Veraicelli

Made n Enjoyed
Hello readers,

JCO wishing that Ma Laxmi showers all the happiness on their all readers and fellow bloggers on this auspicious Dhanteras !



Scrumptious, delicious and yummy sweet saviyan for dhanteras puja..




You will need:-
  • 100 g vermicelli
  • 80 g sugar
  • 200 boiling ml water
  • 1/2 tsp cardamom powder
  • 2-3 tbsp ghee
  • pinch of orange colour ( optional )
  • 2 tbsp dry fruit like cashew and pistachio nuts roasted
Method:-
Heat ghee in a heavy bottom pan, add vermicelli in the heated ghee and fry continuously until light brown.
Add the boiling water and let vermicelli cook.
When water absorbs, add sugar and let it cook until sugar is mixed very well .
Turn of the heat, add colour mix well and garnish vermicelli with roasted nuts.
Enjoy !

Wednesday, 7 November 2012

(Farsi )RAVA - MENDA PURI ~ Salty and Crispy deep fried biscuits

Made n Enjoyed
Hello readers,

Farsi Puri is a Gujarati style MATHRI...crispy, crumbly and scrumptious, deep fried Indian bread is a any time snack.It gets its name “Farsi” from a Gujarati word meaning crispy. Extremly popular in Gujarat at breakfast and diwali time and perfect with masala tea and sambharo ( cabbage stir fry ). Great for when travelling too.



You will need:-
  • 1 cup plain flour ( maida )
  • 1/2 cup semolina ( sooji
  • salt to taste
  • 2 tbsp crushed black pepper
  • 2 tbsp crushed cumin seeds
  • 3-4 tbsp melted ghee
  • kasoori methi ( dry fenugreek leaves ) optional
  • oil to deep fry

Method:-
Place all the ingredients in a big bowl except oil.
Mix everything and add water as required and kneed a stiff dough. Dough should be harder than normal puri dough.
Cover the dough with clean kitchen towel and leave it aside for 20-25 minutes.
Once again kneed the dough and divide equally the dough into small balls.
Roll it out on clean smooth surface into small circles 4-5 mm thick.
Pick the puris with fork.
Heat oil in a heavy bottom kadai.
Fry the puris on medium to low heat until light brown both side .
As they cool they'll go more crispier.
Let completely cool and store them in airtight container and consume within 10-15 days - as if they'd be around that long!.



Linking this to my own event Grand Festive Feasts and celebrate - Navratri/Diwali guest host by simply.food event announcement by JCO.





Tuesday, 16 October 2012

Makai no Chevdo - Spiced Cornflakes mix

Made n Enjoyed
Hello readers,



May this festival be the harbinger of joy and prosperity. As the holy occasion of Navratri is here and the atmosphere is filled with the spirit of mirth and love, here’s hoping this festival will be great for you!



Makai no Chevdo is another lip smacking delicacy I learnt from my mum that I used to devour with great joy every year around the festive season in India.

You will need :-
  • 250 g raw cornflakes - makai poha ( do not get cornflakes cereal )
  • 100 g raw peanuts
  • oil for deep fry
  • 2-3 tbsp red chilli powder
  • salt to taste
  • 3-4 tbsp caster sugar ( boora )
  • 1-2 tbsp crushed citric acid ( limbu na phool )


Method:-
 First Heat oil in a deep fry pan on a medium heat. When oil is ready to fry , add little cornflakes at a time in a round sieve.
Cornflakes will puff immediately. Drain the oil from cornflakes with the help of a sieve and put it over tissue paper ..Fry all cornflakes let the tissue paper soak extra oil from them.
On a slow heat now fry peanuts and add them into fried cornflakes.
Now add all the remaining ingredients to cornflakes and peanuts. Mix really well.
Adjust the seasoning.
When cooled keep in an air tight containers.

Linking this to Grand Festive Feasts event by me.
Celebrate - Navratri~Diwali guest host by Nayna, event announcement by JCO ( me ).
Know Your Natural sweetness - White Sugar guest host by Sharanya , event announcement by JCO (me).









Friday, 12 October 2012

You're Invited - Amrita Vishal - Doodhiya Karela~Bitter Gourd in Milk

Made n Enjoyed
Hello readers,

You're Invited !
The reason behind this concept was to meet so many of you wonderful food bloggers and display YOUR cooking expertise.

So how it will work ?

I will invite you food bloggers and publish Guest Posts by you on JCO. It would be fab if you invite your fellow bloggers to also write posts for JCO so please feel free to do so and don't be shy!


Today we have our twelfth guest Amrita Vishal of Sweet 'n' Savoury . Amrita is a newbie in the bloggingworld and her baby blog is taking it's first few steps. Wonderful blog with delicious and yummy recipes.
Let's meet Amrita

Hi Jagruti,
I am extremely happy to finally have found a recipe worthy of participation in your awesome blog site.
I am Amrita Gill ,a resident of the beautiful city Kolkata known for its amazing food and even more amazing foodies. My story is of a 'I don't like cooking' to 'I can't wait to cook' person. I am a Physiotherapist by profession having worked in Apollo Gleneagles hospital for 6 years. I quit my job to join the amazing and wonderful world of motherhood being blessed with a beautiful daughter, Vaanya. She is 15 months old now and continues to fill each day of our lives with abundant joy and happiness.
I started cooking after I got married 2 1/2 years back to my friend, my soulmate Vishal. He has loved and appreciated even the worst of my cooking attempts and has always encouraged me to never stop trying. I am blessed to have both my mothers as 'Out of the world' cooks. I remember my Amma (mother-in-law) very sweetly gave me a handwritten collection of recipes and said -''Cooking is not rocket science. Whatever you cook with love will always come out amazing''.
Me and husband are taking baby steps in the world of blogging having joined our blog site Sweet'n'Savoury just a couple of months back. The idea was to share what we love to cook,experiment and serve straight from our heart.While I am an avid Baker, Vishal loves to experiment with seafood and meats.
I came across your lovely blog site while participating in your on going event Monsoons of India. What I particularly loved was your unending motivation to connect to fellow and new food bloggers by hosting various events. Your recipe list is full of innovative and lip smacking vegetarian dishes with such simple and extensive illustrations. Your blog site is truly a treat and a lesson to new food bloggers like me.
So without further ado let me share a very yummy family recipe that we all love to eat. It uses the infamous Karela(Bitter Gourd) and we call it 'Doodhiya Karela'(Bitter Gourd in Milk). The dish has this wonderful combination of bitterness from the Karela( Bitter Gourd) and natural sweetness from evaporated milk.
 


You will need:
  • 6-7 medium sized Karela(Bitter Gourd)
  • 2 medium size onions(sliced)
  • 2 cups milk
  • 1 tsp jeera (cumin seeds)
  • 1/4 tsp haldi (turmeric) powder
  • 1/2 tsp lal mirch(red chilli) powder
  • 1 tsp dhaniya(coriander) powder
  • salt to taste
  • Oil for frying

Method:
Deseed the Karela and cut in 1/2 " thick long strips.
Heat oil for frying in a pan. Deep fry the karela and take out on an absorbent tissue paper to drain excess oil.
Take another pan and put 2 tbsp oil. Add jeera and once it browns add the sliced onions. Cook till the onions are browned well. Now add the fried pieces of Karela and pour 2 cups of milk. Cook for 15-20 mins stirring occasionally so that the milk reduces in quantity. By the end of this time the entire milk would have evaporated. Now add salt, haldi, lal mirch and dhaniya powder and mix well. Serve hot with thin paranthas.
Hope you enjoy as much as I loved making and sharing this recipe.
Happy Eating
 
Thank you very much Amrita for introducing this healthy and innovative dish. I love karela and can't wait to try it out this karela sabji. Why only me ? Even our readers should try and let us know too !
 
It's an honor to have you on JCO !!

Friday, 5 October 2012

Round Up - Flavours of Kenya

Made n Enjoyed
Hello readers,

I would like to thank simply.food for giving me the opportunity to guest host this lovely event. Also a big thank you to all the bloggers who sent their entries to this event and support. Please keep giving us your support continuously by sending entries for JCO's other events .

Round up




1. Banana Mandazi 3. Matoke~ Green banana plantain stew 5. Kenyan Spicy black eyed bean stew
2. Lobia Curry/Black Eyed Pea Gravy/Kunde 4. Kenyan Nyayo Beans Curry 6. Protein Packed Pulao

Monday, 1 October 2012

Round Up - I'M well Stuffed !

Made n Enjoyed
Hello readers,

Thank you very much friends for supporting JCO  by sending your beautiful entries. I really enjoyed hosting this event.
Let's look at the round up !

1.Paneer Parantha 18. Gujiya 35. Gobhi Ke Paranthe
2. Stuffed Buns 19. Dil Pasand / Dil Kush 36. Peas Paratha
3. Chickpea Stuffed Bell Peppers 20. Stuffed Eggs 37. Oats Kozhukattai
4. Stuffed Capsicums ( Soya, dal & vegetable Filling) 21. Tofu Eggplant Sandwich Toast 38. Pasta Fritters
5. oats dosa rolls 22. Sooji Halwa Paratha/Sheeryachi Poli 39. Nivedita
6. dhokla stuffed capsicum 23. Dal Jo Phulko ( Sindhi Stuffed Dal paratha) 40. Gobhi Paratha
7. stuffed bhindi with fresh coconut 24. Eggless Oreo Cookies 41. Thenga poorna kozhukkattai
8. stuffed tinda(round gourd) 25. Aaloo Ke Paranthe 42. Ellu kozhukkattai
9. Urad dali ki kachori 26. Stuffed Egg Plant 43. Kara kozhukkattai
10. Stuffed Bitter melon/karela 27. Maggi Stuffed Bun 44. Stuffed Karela
11. Spice Stuffed Paneer Pakoda 28. Stuffed Karela 45. Stuffed Sweet Roti
12. Nivedita 29. Bread Rolls 46. Egg-Stuffed Papaya Baked
13. Wholewheat Stuffed Buns ! 30. Spring Onion Rings 47. Apple Pies
14. Pudhina paratha 31. Vella Kozhukkattai 48. Nivedita
15. Bharwa Karela/ Stuffed Bitterguard 32. Pasta Stuffed Potato Triangles 49. Stuffed Chichinge\Snake-Gourd (different syle)
16. Mixed veggie masala dosai 33. Tortellini with Spinach and cheese 50.  
17. Dosa roll 34. Ambarsari Kulcha

Friday, 28 September 2012

Event Announcement - International Celebrations for the UK !

Made n Enjoyed
Hello readers,

"I'm not a vegetarian! I'm a dessertarian!" ― Bill Watterson

To nourish your soul and for healthy living dessert plays important role in our eating healthy diet. Having dessert in your food doesn't mean you have less self - control, in fact it means you have solid enough sense of yourself to know what it is you want. Dessert represents a sense of bliss – a moment of totally relishing that which makes us feel good, however dessert is not something that should be eaten every day.
 
Desserts and sweets come in various flavours, shapes, textures throught out the world. Indians indulge themselves in Ladoos and Gulab Jamun, Turkish are famous for their Baklava and the Brits favourite is Bread and Butter pudding.
 
In this event we are looking at famous British traditional desserts/bakes and sweets and will prepare by keeping the recipe as traditional as much as we can. I have chosen two traditional dishes here. Choose one dish out of these two, if you want you can make both of them. If you don't know the recipe, can find out through various sites, blogs or recipe books.
  1.  Chelsea Buns
The sweet and sticky Chelsea bun is one of Britain's oldest treats, thought to have been invented in the 1700s at the Bun House in Chelsea, a favourite haunt of high society. The house closed in 1839, but the bun lived on.

2 . Eton Mess
Eton mess, a sickly-sweet mixture of strawberries, meringue and cream dates back to at least the 19th century, and is a traditional feature of Eton College's annual cricket game against Winchester Collge. Supposedly, it was originally equally common to have it with bananas.

Guidelines to follow :-
  1. Eggs are allowed in baking.
  2. Link this event announcement on your post and our original event announcement page. It's Compulsory.
  3. Use of logo is compulsory .
  4. Only entries allowed are posted between 1st oct-31st Oct 2012.
  5. LIKE our facebook page . Jagruti's Cooking Odyssey . It's Compulsory
  6. Follow us on Twitter. @JCookingOdyssey
  7. You can send entries to our email if link doesn't work jagrutiscookingodyssey1971@gmail.com 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.


    Go ahead , make and send your recipes.
    Waiting for your tasty and yummy entries !!
    Thank you for linking your entries @ JCO..!!
If you are intrested in hosting a guest event of this series, please do contact me asap. 


You're Invited ! Sowmya Karthy ~ Banana Stem Curry

Made n Enjoyed
Hello readers,

You're Invited !
The reason behind this concept was to meet so many of you wonderful food bloggers and display YOUR cooking expertise.

So how it will work ?

I will invite you food bloggers and publish Guest Posts by you on JCO. It would be fab if you invite your fellow bloggers to also write posts for JCO so please feel free to do so and don't be shy!

Today we have our eleventh guest Sowmya Karthy of Nivedhanam . A beautiful, neat and tidy blog with various pure vegetarian and vegan recipes. I really like her so many south Indian delicacies, which are new to me.You rock girl...

Let's meet Sowmya


About me -  My name is Sowmya and I am wife, mom, daughter, sister………….. and I love to cook.. Hey that is my main reason for my blog Nivedhanam. I love to cook, read food blogs, watch cooking shows, read cookery books… OK you get the IDEA!!!! I enjoy participating in blog events, they are fun and you get to try new stuff and also get to see an interesting roundup of all the great recipes that have been submitted for the events.  I am a strict vegetarian (no eggs) and my blog will also be the same.  I love to bake and I am a little health freak. I generally try to make the recipe healthier even if it is small Like substituting whole wheat for all purpose flour, add wheat germ etc..

 
I am so excited to do this guest post for Jagruti of JCO. I wanted to do an authentic recipe and chose this vegetable which is very healthy and tastes amazing. Jagruti has such a nice blog with so many events, variety of recipes from sweets to fried rice to biscotti. I wonder where does she get the idea for these events and recipes. Simply amazing. When I am in her blog, I love to spend so much time reading the recipes, may be even if I have read it before... It has a nice story, amazing drool worthy pictures and easy to follow recipe.

Vaazhaithandhu Kari

 

Vaazhaithandhu (Banana stem in English) is a very fiber rich vegetable. There are lot of interesting things I can relate to banana. One - my amma says “ஆளை இள்ளைக்குமாம் கீரை தண்டு, ஆணையே இள்ளைக்குமாம் வாழை தண்டு - meaning people will slim down if they eat spinach, but elephant itself will slim down if it eats this banana stem. Another is the song from MGR Film – “ தனையே குடுப்பதில் வாழைக்கு ஈடு” – meaning – “self sacrifice like the banana tree which gives everything”. You can use all the parts of the tree. Like the leaf can be used as a plate, banana, plantain, banana stem, banana flower - all can be eaten by humans. This is very easy kari. The tedious or the time consuming part is the cutting of this vegetable. I am not sure if I can say it to be a vegetable. It is a stem.


 








Ingredients

Vaazhaithandu (Banana Stem) - 2 cups

Mustard Seeds - 1/4 tea spoon

Red Chili - 3

Curry Leaves - 10

Ulutham Parupu / Urad Dal - 1 tea spoon

Asafetida - 1/8 tea spoon

Salt - 1/2 tea spoon

Coconut - 1/4 cup

Turmeric Powder - 1/4 tea spoon


Method

Cut the banana stem and keep it immersed in mor (2 table spoons curd + 1 cup water) to avoid discoloration

While cutting the banana stem, you will get many fibers, remove some if they are tight.

Heat a pan and add oil and crackle the mustard seeds

Once the mustard seeds crackle, add the ulutham parupu and red chili.

When the ulutham parupu turn golden, add the curry leaves and the cut banana stem

Sauté for a minute and add turmeric powder, asafetida, salt and 1/4 cup water and allow it to cook on medium flame (covered) for around 3 to 4 minutes

Cook until the banana stem is tender to break with the spatula

Add the grated coconut and remove from heat

Serve hot or warm.

Thank you very much Sowmya for this very informative post and delicious dish. I must start having Banana stem in my diet..because this lady elephant ( ME ) wants to slim down :D..Anyone wants be size 0 ? oh yessssssssssssssssss..come on then, join me to cook banana stem curry and shred those pounds from you..:)

It's an honor to have you on JCO !!
 

 







Thursday, 27 September 2012

Product Review - Devnaa Indian Inspired Confectionery

Made n Enjoyed
Hello readers,
 
"True happiness lies in giving to others"  
 Indian proverb

In London, the " World's Culture Capital ", there is an Indian sweets inspired chocolatier around the block - Devnaa. Their innovative and irresistible sweet treats are a new collection of sweets and desserts by combining the authentic Indian recipes with artisan chocolate techniques.  Carefully selected fine Belgian chocolate and freshly ground spices are used in making Devnaa's perfect creations. These sweets are made in the UK and currently their various products are available on line and all are delivered within the UK, Europe and outside Europe as well.



Recently I received an elegant package box of an assortment of luxury Indian Inspired Chocolates. The box was so colourful with beautiful patterns on it and was designed to reflect the infamous tiffin boxes of India which are widely used as food carriers and have a handle for easy transportation.

The Indian sweet Barfi in different flavours is enrobed in milk, white and dark chocolate. The individual sweets themselves are even more attractive and gorgeous than the packaging - that is saying something ! The accompanying menu was really detailed and perfectly described the individual sweets...however, the flavours were so spot on that even without the menu we could distinguish them. These ambrosial sweets were in eight different flavours and in easy to eat sizes.

Shall we look at these beauties in pictures..started drooling already ? :)











Milk Chocolate Marvel
Original adaptations of the traditional Indian sweet, Barfi enrobed in fine Belgian milk chocolate.
Yummyyyyyyyyy !
Strawberry Sensation
Creamy strawberry barfi, encased in white chocolate and sprinkled with pieces of real strawberries.
Sensational on your tongue !






Essensual Orange
Barfi infused with essential orange oil and enrobed in fine Belgian dark chocolate.
I want all of them !
Velvety Vanilla
Velvety smooth barfi blended with Madagascan vanilla and hints of saffron and cardamom surrounded with in white chocolate.
Soooooooo smooth !



Coconut Karma
Classic coconut barfi infused with a essential coconut oil, enrobed in Belgian milk chocolate and sprinkled with coconut.
Exotic !
Devnaa Delight
Soft and nutty layers of almond marzipan and nougat in white chocolate.
Just perfect !













Cinnamon Chai
Devnaa's signature chai blend of cinnamon, cardamom , ginger and clove, infused into barfi and enrobed in milk chocolate.
An aromatic !

Pistachio Rosette
Barfi made with roasted pistachio nuts, rose water and ground cardamom, covered in fine dark chocolate and sprinkled in pistachios.
I'm going nuts for it !

Overall I'm delighted to have tried this particular, vegetarian and alcohol free, product which gives
traditional Indian sweets a whole new light. They are perfect as a gift or to indulge in yourself ! Even if you're not there in person to show your love and care to your loved ones or friends use the Devnaa's online service ensuring your gift will be reached in perfect condition.

Thank you very much Devnna for sending me your scrumptious product to try out. Good luck !



Event Announcement - Grand Festive Feasts

Made n Enjoyed
Hello readers,

A festival and Feast are historically synonymous. A festival is a special occasion of feasting or celebration, that is usually religious. There can be numerous types of festivals in the world like Halloween, Navratri,Dashera, Diwali and Christmas. Different types of festivals can fulfill certain needs and are at the same time very entertaining. These type of celebrations share and transfer certain knowledge to the next generation and unique and delicious food is prepared too...Festive foods make festivals more enjoyable and memorable...

In the next few months we will welcome and celebrate a number of festivals, and will be scratching our heads over what special feast to prepare. I am sure you guys will come up with delightful and mouthwatering recipes. So when you prepare all those scrumptious dishes, why not link here on this event and celebrate with us ?

Guidelines to follow :-

  1. Make any dish it could be sweet, savoury, can be starter or main course.
  2. ONLY VEGETARIAN DISHES ALLOWED.
  3. Eggs are allowed in BAKING dishes.
  4. Link this event announcement on your post. It's Compulsory.
  5. Use of logo is compulsory .
  6. Only entries allowed are posted between 1st oct-31st December 2012.
  7. LIKE our facebook page .  Jagruti's Cooking Odyssey . It's Compulsory
  8. Follow us on Twitter. @JCookingOdyssey
You can send entries to our email if link doesn't work jagrutiscookingodyssey1971@gmail.com 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.



Go ahead and send your festive recipes.
Waiting for your tasty and yummy entries !!
Thank you for linking your entries @ JCO..!! 

 



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