Monday, 30 April 2012

Chana Masala and Kasoori Methi Peanuts ~ Spicy Masala and Dried Fenugreek coated Peanuts

Made n Enjoyed
Hello readers,
Love it or loathe it, the fact is that IPL-Indian Premier league season 5, cricket’s most glamorous Twenty20 tournament has returned in full swing !! T-20 fever is not only spread all over India but has spread to every corner of the earth...and certainly in my family too !



Being cricket fanatics we love to watch IPL matches with the whole family..however I do not like to support any particular team, as I do not live in India, also, there isn't any team from Gujarat state so I am supporting every team and just want to enjoy good entertaining matches...



and while watching and enjoying these matches, the family expect some shandaar (delightful) snacks to munch! So I prepared this chana masala and kasoori methi peanuts..if you think Chris Gayle can hit sixes and watch the ball vanish every time, make these super and mighty spicy masala peanuts and watch them vanished too in no time !!!! I can guarantee you they are as highly addictive as IPL!



You will need:-
  • 1 cup raw peanuts
  • 2 tsp chana masala ( choley masala)
  • 1/2 tsp black pepper powder or red chilli powder
  • 2 tsp oil
  • salt to taste
  • 1 tsp kasoori methi ( dry fenugreek leaves)

    Method:-
    In a non stick or heavy bottom pan heat 1 tsp oil, add peanuts, salt and chana masala. Mix well and roast them on a low heat for at least 5-6 minutes. Now add red chilli powder or black pepper powder, kasoori methi and add one more tsp oil and roast them another 3-4 minutes. Stir every few seconds so peanuts don't get burnt. Turn off the heat and let it cool completely. Store in air tight container.


    Tip:-
You can use any nuts. Instead of kasoori methi use dried basil or rosemary leaves. Chana Masala and dried fenugreek leaves available in any Indian store.

Thursday, 26 April 2012

Mixed Cereal Chevdo ~ Savoury Cereal Snack

Made n Enjoyed Hello readers,

Few weeks ago myself and my friend Nayna both went to a cupcake decoration class in London. We both really enjoyed ourselves with few other ladies.



On the way back Nayna invited me to her house for lunch..She really spoiled me with an elaborate lunch, in few minutes she cooked Methi Poodla, Rice khichee with lots of dips and pickles..everything was so yummy :),  and also she took out this cereal chevdo for me, I was amazed by just looking at it, when I ate it I was blown away...before I even said anything she filled up a big bag for my family..she told me that this recipe was shared with her by her friend..



Thank you so much Nayna !! Next time it's your turn to come to my house :) Since then I have been making this chevdo every week for my family..also it's not only a hit with my family, but in my daughter's friends family too !!!!!!! there is a little change in my recipe..I did not add turmeric powder and dried red chillies.


You will need:- Basic Cereals

1 small bowl of each around 100 gms
  • Cornflakes
  • Cheerios
  • Bran flakes
  • All bran sticks
  • Rice crisps
  • Shredded wheat
  • Shreddies
  • Multi grain start
  • Almonds
  • Cashew nuts

Masala
  • 2-3 tbsp oil
  • 3-4 green chillies sliced ( round )
  • 10-12 curry leaves
  • 5-6 cloves
  • 1-2 small Cinnamon sticks
  • salt to taste
  • 2-3 tbsp sugar
  • 1/4 to 1/2 tsp citric acid  ( limbu na phool)
  • 1 1/2 tsp red chilli powder

Method:-
Roast almonds and cashew nuts in the oven or in microwave about 5-6 minutes.
Place all the cereals and nuts in a large bowl.
Grind sugar and citric acid into coffee grinder and grind till it turns into fine powder separately, add three quarter into the cereal. Also add chilli powder and salt in to the cereal, mix very well.
Heat oil in a small pan, add cloves and cinnamon and fry for few seconds, remove from the oil and add into cereal bowl. In remaining hot oil add curry leaves and fry till little crispier, remove and add in to the cereal bowl. In same oil add green chillies and fry till they are crispy ( be careful chilli seeds might pop out ) pour oil and chillies in to the cereal mixture. Gently give it a good mix with your hands, so all the spices and sugar coats over the cereal really well . If the flavouring isn't too strong to how you would like, then add the remaining ground sugar and citric acid. Give another good mix. When the cereal mixtures cool down transfer into a air tight container. Serve on it's own or if you want to have it for breakfast take a bowl of yogurt and have it turn by turn...


Enjoy as much as my family does, I have to warn you guys the above measurement of ingredients is not enough for more than a week..:)
Sending this to Sameena's event Snacks recipes. also to Raji's event Only Sncks and Starters , started by Pari.http://cooking-goodfood.blogspot.in/









Wednesday, 25 April 2012

Masoor aur Makai ~ Masoor lentils and Sweetcorn Daal/Curry

Made n Enjoyed
Hello readers,

Hosepipe ban in UK ???? you all must be thinking how is it possible, but sadly UK has faced one of the driest two year periods on record...so government and water suppliers all have introduced " temporary use bans " and Hosepipe ban will effect nearly 20 million customers in UK..also face fines
of up to £ 1000 ...:( The government has urged householders to be "smarter about how we use water".


However since this ban is in place..looks like god has listened our prayers, past 10-12 days we are having rain...yeahhhhhhhhhhhhhhhh, I am so happy ! but same time rain has brought once again cooler temperature and traffic chaos ! and because of continuous rain I did not go for shopping and I was without Indian vegetables, guess what? my daughter gets happy when I don't have Indian vegetables :)


So I thought I'll soak some lentils and will cook for dinner. Then same time I saw in my freezer that I have two open bags of Sweetcorn, I thought I'll make corn curry too. But then again I thought I don't want to make two two dishes..so came with an idea why don't I use lentils and sweetcorn in one dish ? Dish came out so well, we all enjoyed it, I took a pictures of the dish and posted on my FB wall, and few friends asked for recipe too :) here is the recipe




You will need:-
  • 1 bowl whole Masoor ( I used green one-wider ) you can use red kidney beans too
  • 1 bowl sweetcorn ( I used frozen )
  • 2-3 tbsp green chillies, ginger and garlic crushed
  • 2-3 tbsp roasted peanuts powder ( optional )
  • 2-3 medium tomatoes crushed
  • few fresh curry leaves
  • 1/2 tsp kasoori methi ( optional )
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp dhana jeera powder
  • 1/4 tsp garam masala
  • salt to taste
  • 2 tbsp oil
  • 1/2 tsp mustard seeds

Method:-
Rinse masoor 2-3 times, soak for an hour and pressure cook with adding 2-3 cups of water. I cook mine on a medium heat with 6-7 whistles or till soft. If you don't have pressure cooker:- Please see link here how to cook Masoor without pressure cooker. Keep boiled masoor aside.

Grind chillies, garlic and ginger in a grinder with tomatoes. Heat oil in a heavy bottom pan, add mustard seeds, when crackle add curry leaves and kasoori methi, fry for few seconds and add tomato pulp with CGG paste. Lower the heat, add red chilli , tumeric, garam masala, dhana jeera powder and salt. Cook masala till oil is visible on the side of pan.

Now add frozen sweetcorn and peanut powder. Let it cook for 3-4 minutes. add boiled masoor, mix very well. Add 1/2 - 1 cup of water. Cook it for 10-12 minutes,stir in between. Add little water if massor dal is too thick. then cook further 1-2 minutes. Turn off heat. Ready to serve with hot roti and mixed salad.

 Enjoy !!

Tuesday, 24 April 2012

Glance at my roots with Daal Baati aur Churma

Made n Enjoyed
Hello readers,
JCO wishes one and all a very happy Akshaya Tritiya, may god bless you with joy, happiness and best health on this auspicious day !! also wishing our master blaster,little master , SACHIN TENDULKAR ( cricketer )  a very Happy Birthday !!!!!!!

Last week me and my brother were talking on the phone, we do talk at least an hour when we talk, and he mentioned that he has invited our Mami ( aunt ) and her family for Sunday lunch. And from there we started talking about our family ancestors and their family..my mum's side family migrated 200 yrs ago from Rajstan state. We still have few families in Rajsthan and our masi ( mum's elder sister's family) over there. So we always had Rajsthani food influence in our life. My mum used to make so many Rajstahni dishes, we used to love it, now my kids and hubby love it too.. however I haven't posted many Rajsthani recipes on my blog..



So from that conversation my thoughts landed me on Rajsthani famous dish Daal Baati and Churma ! It's not fair when you talk about Rajsthani food and if we don't mention daal baati...Baati - Flaky round breads baked over firewood or over  cow dung  as done in villages, my mum used to make it on Sigdi ( barbecue )..but here I make in the oven ...however one thing common for Baatis whatever their cooking technique is they are always served dipped in ghee accompanied with Panchmel daal !!!!




So next day I made daal batti and churma :)


You will need:-Panchmel Daal ( five sorts of mix daal )
  • 1 cup of mix daal ( Split bengal gram daal, Toover daal, green moong daal, urad daal and masoor daal) I did not use green moong daal instead I used yellow moong daal
  • 2-3 tbsp green chillies, ginger and garlic crushed
  • 3-4 tbsp Oil
  • 1 tbsp ghee
  • salt to taste
  • 2 medium tomatoes chopped
  • 1/2 tsp amchoor powder ( dry mango powder )
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/4 tsp garam masala
  • 2 tsp dhana jeera powder ( dry cumin and coriander powder )
  • 1-2 baylaeves
  • 2-4 dry red chillies
  • 1 tsp whole cumin seeds
  • 1 tsp kasoori methi
  • pinch of hing ( asafoetida )
  • water

Method:-
Wash all the daal. In a large pressure cooker heat the oil. When it is hot, add cumin seeds and hing. When the cumin seeds get brown add all of the daals and fry them for a few seconds. Now add water with salt and turmeric powder. Close the pressure cooker lid and cook til you hear three whistles. Allow to cool naturally.
Open the pressure cooker and transfer the cooked daal into a heavy bottom pan and add the remaining ingredients. In a small pan heat ghee, add bay leaves and dried red chillies when they start to crackle add in the daal.  Let the daal simmer for about 10-12 minutes on a medium heat. Adjust the consistency before you serve the daal, if daal is thick add little water.

If you do not have pressure cooker - wash and soak all the daals for at least 3-4 hours. Boil the daal in 3-4 cups of water at least 40-50 minutes.





You will need - Baati
  • 1 cup whole wheat flour ( roti atta )
  • 1/4 cup semolina
  • 2 tbsp gram flour ( besan )
  • 4 tbsp ghee ( clarified butter ) melted
  • 1/2 tsp bicarbonate of soda
  • 4-5 tbsp cream

Method:-
Preheat the oven to gas mark 6.
Mix all the baati ingredients into a bowl.
Make a stiff dough using some Luke warm water.
Leave it for 10 minutes.
Divide the dough into small portions and shape them into small ball. Press the balls slightly with the thumb on the top.
Place the baati balls on a baking sheet and bake for 30-35 minutes or till golden brown.



You will need :- Churma
  • 3-4 battis ( hot )
  • 1/4 cup caster sugar
  • 1/4 cup ghee
  • 1/2 tsp cardamom powder

Method:-
Crush baatis into coarse chunks while they are hot, you can grind into mixture as well. Add ghee, sugar and cardamom powder. Mix well .



Serve hot baatis with hot daal and pampered your taste buds with sweet and sinful Churma !!


Sunday, 22 April 2012

Courgette and Chili Crown bread

Made n Enjoyed
Hello readers,

Very interesting stuff ...Look up your birthday and see what you are ? will tell you about me in the End ;-)
January 01 - 09 ~ Bird
 January 10 - 24 ~ Slug
 January 25 - 31 ~ Cockroach
 February 01 - 05 ~ Parasite
 February 06 - 14 ~ Bullfrog
 February 15 - 21 ~ Skunk
 February 22 - 28 ~ Snake
 March 01 - 12 ~ Ape
 March 13 - 15 ~ Cockroach
 March 16 - 23 ~ Slug
 March 24 - 31 ~ Parasite
 April 01 - 03 ~ Bird
 April 04 - 14 ~ Snake
 April 15 - 26 ~ Slug
 April 27 - 30 ~ Skunk

 May 01 - 13 ~ Slug
 May 14 - 21 ~ Bullfrog
 May 22 - 31 ~ Cockroach
 June 01 - 03 ~ Slug
 June 04 - 14 ~ Skunk
 June 15 - 20 ~ Bird
 June 21 - 24 ~ Ape
 June 25 - 30 ~ Parasite
 July 01 - 09 ~ Slug
 July 10 - 15 ~ Bird
 July 16 - 26 ~ Bullfrog
 July 27 - 31 ~ Parasite

 August 01 - 15 ~ Ape
 August 16 - 25 ~ Slug
 August 26 - 31 ~ Skunk
 September 01 - 14 ~ Bullfrog
 September 15 - 27 ~ Parasite
 September 28 - 30 ~ Bird
 October 01 - 15 ~ Ape
 October 16 - 27 ~ Skunk
 October 28 - 31 ~ Snake
 November 01 - 16 ~ Cockroach
 November 17 - 30 ~ Parasite
 December 01 - 16 ~ Bird
 December 17 - 25 ~ Ape
 December 26 - 31 ~ Bullfrog



 If you are a Bird: A very loyal and sweet person. Your loyalty can never be doubted. You are quite honest and sincere when it comes to your attitude towards working. You are a very simple person, indeed. Absolutely hassle free, humble and down-to-earth!! That explains the reason why your friends cling on to you! You have a good taste for clothes. If your wardrobe is not updated with what is trendy, you sure are depressed. Popular and easy-going. You have a little group of dignified friends, all of them being quality-personified.

If you are a Slug : Always up to some sort of a mischief! The mischievous gleam in your eyes is what makes you so cute and attractive to everyone. You are an extremely fun-to-be-with kind of person. No wonder people seek for your company and look forward to include you for all get-together. However, you are sensitive which is a drawback. People need to select their words while talking to you. If someone tries to fiddle around and play with words while dealing with you, it is enough to invite your wrath. God bless the person then!

 If you are a Cockroach : Quite contradictory to your name, you are a peace loving person.. You best try to avoid a situation wherein you are required to fight.. An outdoor person, you disike sitting at one place for a long duration. You are a born leader, and have it in you how to tactfully derive work from people. You love being loved, and when you receive your share of limelight from someone, you are all theirs!!!! Well, well... Hence some people could even take an advantage, flatter you to the maximum and get their work done. So be careful.....

If you are a Parasite : An extremely lovable, adorable person, sometimes shy, with a passion for quick wit. At times, you prefer quietness. You love exploring various things and going into depth of each thing. Under normal circumstances you're cool but when given a reason to, you are like a volcano waiting to erupt. You're a fashion bird. People look forward to you as an icon associated with fashion. Basically, you mingle along freely but don't like talking muchh to strangers. People feel very easy in your company. You observe care in choosing your friends.



If you are a Skunk : You are near to perfect and nice at heart. The examples of your kindness are always circulated in groups of people. You, too, love peace. You wouldn't like to retaliate even to a person who is in the wrong. You are loved due to this. You do not wish to talk behind ones back. People love the way you always treat them. You can give, give and give love, and the best part is that you do not expect it back in return. You are generous enough. Seeing things in a practical light is what remains the best trait of you guys.

If you are a Bullfrog : You symbolise a very happy-go-lucky approach in life. Whatever the surroundings may be, grim or cheerful, you remain unaffected. In fact, you spread cheer wherever you go. You are the leader of your group of friends and good at consoling people in their times of need. You dislike hypocrisy and tend to shirk away from hypocrites. They can never be in your good books, no matter what. You are very methodical and organised in your work. No amount of mess, hence, can ever encompass you. Beware; it is easy for you to fall in love....



If you are a Snake : You are mysterious. You are someone who can handle pressure with ease, and can handle any atmosphere without going berserk. You can be mean at times, and love to gossip with your selected group. Very prim and proper. You like all situations and things to be in the way you desire, which, sometimes is not possible. As a result, you may lose out in some relationships. But otherwise, you love to help people out from difficult and tight spots when they really need you.

If you are a Ape : Very impatient and hyper!!! You want things to be done as quick as possible. At heart, you are quite simple and love if you are the centre of attraction. That way, you people are unique. You would like to keep yourself safe from all the angles. Shall your name be dragged or featured in any sort of a controversy, you then go all panicky. Therefore, you take your precautions from the very beginning. When you foresee anything wrong, your sixth sense is what saves you from falling in traps. Quite a money minded bunch you people are!!



You will need:-
  • 2 medium courgette ( around 450 g ) grated
  • salt to taste
  • 500 g plain flour
  • 2 sachets fast action dried yeast
  • 4 tbsp cheese grated ( I used chadder )
  • 2 tbsp olive oil
  • black pepper
  • 1 tbsp red chili flakes
  • milk to glaze
  • 2 tbsp sesame seeds for garnishing

Method:-

Place courgette in a colander and sprinkle small amount of salt. Leave to drain for 30 minutes, then pat dry.
In a bowl mix flour, yeast, cheese and chili flakes. Seasoned with black pepper.
Stir in the oil and courgette, add enough luke warm water to give a firm dough. Knead on a floured surface until smooth.
Leave it to rise in a warm place until double in size.Grease and line round sandwich tin.Preheat the oven to gas mark 6 ( 200 C ). Break into balls, rolling each one and placing them in the tin. Brush the tops with milk and sprinkle over the sesame seeds.
Allow to rise again, then bake the rolls for 25 minutes or until golden brown.
Cool slightly in the tin, then turn out the bread to cool further.
Serve with butter and tea or coffee.

BTW I'M PARASITE ( Nov 17-30 ) .......;-)






Friday, 20 April 2012

Shahi Paneer ~ Indian cottage cheese in a rich gravy

Made n Enjoyed
Hello readers
As my husband, Raj, celebrated his birthday recently I just had to make shahi paneer -a dish fit for a king :)
Shahi meaning " fit for an emperor " in Hindi... The shahi paneer recipe dates to the Moghal era. Shahi paneer is a sinful festive dish that is mild, creamy and rich in flavour.





You will need:-
  • 500 gms Paneer ( cubed )
  • 1 large onion
  • 200 g  tomatoe puree 
  • 50 g cashew nuts
  • 25 g raisins
  • 2 tbsp ginger-garlic paste
  • 1 tbsp kewra water
  • 100 ml cream
  • 7-8 saffron threads ( soak in 3-4 tbsp warm milk )
  • salt to taste
  • 1/2 tsp turmeric powder
  • few pistachio nuts blanched and chopped for garnish
  • handful of fresh corinader chopped
  • 4-5 tbsp oil
  • pinch of kasoori methi

You will need :- Masala
  • 1 bayleaf ( dried )
  •  Seeds from 4-5 green cardamom
  • 4-5 cloves
  • 1 inch cinnamon
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 stick mace ( javantri )
  • 1 star Anise
  • 1/2 tsp nutmeg powder
  • 3-4 dried red chillies
  • 5-6 black pepper

Method:-
Roast all the masala ingredients on a low heat. Let it cool then grind into a very fine powder.
Place paneer cubes in salted boiling water for 10-15 minutes. Soak cashew nuts and raisins in warm water.
Boil onion in small amount of water, let it cool and grind into a fine paste.
Remove paneer from water and pat dry with kitchen paper towel.
Grind cashew nuts and raisins into a fine paste adding little water.
Heat oil in a heavy bottom pan and shallow fry paneer till light golden brown. Remove and leave it a side.
In the same oil fry the onion paste till pink, add ginger-garlic paste and cook further 3-4 minutes.
Now add turmeric powder with ground masala. Cook mixture on a low heat for 1-2 minutes.
Add tomato puree and kasoori methi, cook further 2-3 minutes.
Add cashew nuts and raisin paste with salt. Add paneer with half cup of warm water.
Let it cook till you can see oil on the surface.
Add cream and saffron milk. Mix well and cook 2-3 minutes. Turn of the heat, add kewra water. Garnish with chopped pistachio and coriander leaves.
Serve with roti , naan bread or paratha.




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