Saturday, 30 June 2012

Revealing the secret with Dudhi na Muthiya - Steamed Bottle Gourd fist cakes- Reposted

Made n Enjoyed
Hello readers,
For me any type of muthiya and hot cup of masala tea is a welcome treat any time of the day ! for us this perfect spicy snack is always very satisfying..! what more can you ask for in life when you have the sun shining, one mug of tea, one bowl dudhi na muthiya and  a book to read..sitting on your hammock...ahhhh bliss...hang on a sec guys..I am dreaming here, still there is no sunshine for us :(



Today I will reveal the secret of how to make dudhi na muthiya which are moist and fluffy inside and golden crispy texture outside . Past so many years I have tried so many different ingredients to make dudhi na muthiya. Not saying they were not tasty enough, but some how I felt that I can make a better attempt.



At times I have added geen chillies, pickle oil also few different flours were used.
Few years back while I was making the dudhi na muthiya, I spotted Achaar Masala bottle ( Pickle Masala ) and I thought instead of pickle oil, I'll add achaar masala and regular oil. I had a result what I wanted...it had the desired result ! they just melt in your mouth..





You will need:- fist cakes ( muthiya
  • 250 g dudhi grated ( bottle gourd )
  • 250 g whole wheat flour or chapatti atta ( I use wholemeal flour, which is very healthy and coarse )
  • 50 g Dhokla flour ( if you don't have use ground rice and gram flour )
  • 25 g semolina
  • 100 ml oil
  • salt to taste
  • 1 tsp carom seeds
  • 2-3 tbsp sugar
  • 1 tsp ground turmeric
  • 1 tsp dry mango powder
  • 1 tsp red chilli powder
  • 1 tsp kasoori methi
  • 1/4 tsp garam masala
  • 1 tsp ground cumin and coriander
  • 1-2 tsp achaar masala
  • 1 tsp Desiccated coconut
  • 1/2 tsp bicarbonate of soda

You will need for tempering
  • 3-4 tbsp oil
  • 1 tsp mustard seeds ( I use more than that )
  • pinch of hing ( asafoetida )
  • 1 tbsp sesame seeds

Method:-
Place all the ingredients of muthiya in a big bowl.
Mix very well to make a dough. Do not need any water as dudhi releases its natural water.
Apply a little oil on your hands and divide the mixture into 2-3 parts. Then pressing in your fists into cylindrical shapes and place in a steamer.
Whichever method you prefer. Insert a knife after 20-30 mins and see that it comes out clean, meaning its cooked.
Let it cool a little and slice each roll into thin oval-shaped pieces.
Heat more oil for tampering and add 1 tsp mustard seeds, Sesame seeds and asafoetida. When they start spluttering add steamed muthiya pieces and saute them for few minutes or until they get slightly golden brown.
Ready to serve.
Enjoy with Tea or any type of chutney or dip.

You can serve as a breakfast too, if you get chance do try this snack over the weekend.
Have a great long weekend.

Linking this tasty and yummy snack to my own event Know your Flours - Whole Wheat Flour





Friday, 29 June 2012

You're Invited ~ SriKrupa Gopalswamy - Snake Gourd Poriyal (Padwal Sabji )

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 fifth guest SriKrupa Gopalswamy of Pachanti. Guys what a coincedence ?  Today she is celebrating her Birthday :-)..Happy Birthday Sri !! We became very close friends through FB and I came to know her awesome blog then. Her blog is full of delightful authentic Indian recipes. Also her recipes are hails from beautiful South India..which are passed down to her from her elders.

Let's meet Sri

Hi all !!! I am Krupa, a food enthusiast, and I love cooking. I started blogging (my website www.pachanti.com) few months back, I am throughly enjoying it. I happen to meet lot of food bloggers, who are not only experts in cooking, but also wonderful people like Jagruthi :-). Thanks to facebook for connecting us through. I like her blog, for the variety and easy to make vegeterian recipes.
I also take this oppurtunity to thank jagruthi for inviting me to post a recipe for “You are invited “ event.
Being a south indian, rice is the staple food for us. We accompany rice with a lot of side dish, and gravy. I am sharing here a recipe called snake gourd poriyal. Poriyal is a Tamil word for refering to “ dry sabzi”.
It is a very simple and easy to make recipe, goes well with rice.

Snake gourd Poriyal



You will need:-

Snake gourd - 1 Cup (Sliced)
Grated Coconut - 2 Table spoon
Chopped Coriander Leaves- 1 Table Spoon
Jeera / Cumin seeds - 1/2 Tea Spoon
Turmeric Powder - A Pinch
Asafoetida/Heeng - A Pinch
Salt - As per taste
Green chilies - 2 Nos

For Tempering / Tadka

Oil - 2 Teaspoon
Jeera - 1/2 Teaspoon

Method :
In a blender add grated coconut, coriander leaves, green chilies, jeera and grind it smooth.  Heat oil in a pan, add jeera/cumin seeds, heeng (Asafoetida), now add sliced snakegourd, spinkle salt and cook and cover for 2 minutes in low flame, now add the ground paste, and saute for few minutes to get it cooked well with snake gourd. Tasty snake gourd poriyal is ready to be served.

Thank you very much Sri for this yummy and tasty Snake Gourd Poriyal recipe and guest post. I will definitely be trying this out because I have never had South Indian style sabji and it is very tempting. I am sure our readers will try it out too !!

It's an honour to have you on JCO !!

Monday, 25 June 2012

Microwave Cup Cake !!

Made n Enjoyed
Hello readers,

Let's face it. We've all had those moments where we wish that something sweet, something really tasty would just materialise in front of us! No matter how hard we screw up our faces and wish as hard as we possibly can or even rub our magic golden lamp, we can not defy the laws of science and make food appear out of nowhere or even a genie :( (sorry to break it to you!).
We are too lazy to cook anything but yet our taste buds are screaming for something special. It's a Sunday night so no shops are gonna be open where we can drive to to pick up a packet of whatever we fancy. So instead, we get up go into the kitchen and make 2 MINUTE MICROWAVE CAKE!! And before you ask me I must tell you that I have not fainted of starvation and am now hallucinating but I am in fact telling you the truth - you can now make a sumptuous cake in your favourite mug in the microwave.
There are many different varieties of cakes that can be made in this way but they all come out soft and slightly moist - perfect for a quick pudding. You don't even have to get up and make it yourself - anyone in your house can follow this simple, quick and easy recipe! Maybe there is such thing as magic after all!

A few days ago, my daughter was studying upstairs and she came down and started rummaging in the cupboards for something sweet to eat. We were out of snacks and nibbles and so she started looking on the Internet for something to make. She came across a recipe for a quick cake and got her dad making it. Soon enough, everyone was eating their own cake in a mug!

I don't know which site's recipe she was using, but I asked her to make a few changes according to our taste and avaliability of ingredients at that time. I quickly asked my daughter to take one or two clicks for me, while she was very busy eating that cake !! I noticed how I got a few frowns from her too :D



You will need:- for 2 cups of cake
  • 6 tbsp whole wheat flour
  • 6 tbsp dark brown soft sugar
  • 2 tbsp hot chocolate powder or cocoa powder
  • 6 tbsp apple juice or buttermilk
  • Pinch of salt
  • 1/2 tsp baking powder
  • 4 tbsp sunflower oil
  • 1 tsp espresso powder
  • 2-3 tbsp warm milk
Method:-
Place all the dry ingredients in one bowl and add one by one all the wet ingredients, mix well.
Divide the mixture in two cups and place one cup in the microwave, set on HIGH for 2 minutes.
Cake is ready to serve.
I served mine with cream cheese frosting which I already had in my fridge and dusted little cocoa powder on it. It was so yummy that hubby got carried away by making nearly 8 mug cake that Sunday night :-))
Note:-
Because we used whole wheat flour, cake did not rise as much as when you use plain flour.

Linking this recipe to my own event Know Your Flours - Whole Wheat Flour. And Shama's guest event Celebrate-Street Party event series started by ME.

Saturday, 23 June 2012

Celebrations, Celebrations, Celebrations ~Malpua with Rabdi~ Reposted

Laughing at me ? looking at the title? thinking Jagruti has gone crazy..:D ! I know must be you are thinking she is promoting Vidya Balan's Dirty Pictures :-P hahaha..well let me tell you No I am not, but hey I really enjoyed that movie and Vidya's work..she won the National award too ! well done Dirty Pictures team..Congratulations !



The reason I put my title as Celebrations..because what a day Ive having ! celebrating three, beautiful occasions..First it's my dad's birthday today :)
A very happy b'day papa !!

2nd we are celebrating today festival of colours Holi..wishing everyone a very happy and safe Holi !!
May God gift you all the colors of life,
colors of joy, colors of happiness,
colors of friendship, colors of love
and all other colors you
want to paint in your life. Happy Holi.
and 3rd is us women celebrating women's day !! proud to be a woman and wishing every woman in the world a very happy women's day !!
"
A woman is an epitome of grace beauty, love, power, generosity, affection...she is symbolic of strength. She is driven by emotions but she has a heart that feels for others so selflessly and unconditionally. She cries but there is pain, anger and frustration in those tears. Still those tears are not her weakness...they show her endurance and tolerance.Her silence speaks volumes for her patience. Don’t test it because when that silence breaks and that lava erupts. Its heat can melt all those chauvinists and burn them to ashes.
Don't underestimate the strength of a woman. She may be portrayed as weak, but she can carry a child in her womb. She may look vulnerable, but she can weather a storm. A woman can multi-task as a mother, wife, worker, friend, and daughter, without missing a beat."Its a challenge to be a "woman" because within that role they have more different roles. Cheers to all the women in the world. Lets sa...lute each other for being so strong and yet so caring. Let’s celebrate International Women's Week "
So there are so many happy moments for me to celebrate today's day , there is no better dish than Malpua with Rabdi...My dad's favourite sweet dish and of course mine too and I am sure yours too :-)
This dish I have seen made by my mum...took me long time to learn :-)


You will need:- Malpua
  • 3/4 cup wholemeal wheat flour
  • 1/4 cup plain flour and semolina
  •  1tbsp sugar
  • 1/4 cup yogurt beaten
  • 1/2 cup milk
  • 1 cup water
  • 1 tsp fennel seeds crushed
  • few whole black pepper crushed
  • Ghee for frying


You will need :- Sugar syrup ( chasni )
  • 250 g sugar
  • 3/4 cup water
  • 1/2 tsp cardamom powder
  •  slivered pistachios and almonds for garnishing

Method:-
Place all the ingredients in one bowl for malpua except ghee and make smooth batter. Leave it a side for minimum 1 hour.
To make sugar syrup place sugar and water in a pan and boil on a medium heat. Simmer for 5-6 minutes and make a one thread chasni. Turn off the heat, leave chasni aside.
Heat ghee in a shallow frying pan on a edium heat ( flat bottom pan ) , upto 1/3 it's depth.
When ghee is hot, add one tbsp of batter in the pan. cook one side and flip carefully with perforated spoon and tongs.Fry the other side till the malpua is golden brown. Drop the malpua in hot sugar syrup and drain the malpua and garnish with silverd pistachio and almonds with Rabdi.



You will need :- Rabdi


Method:-
Place milk to boil in a heavy bottom pan or kadai, stirring continuously.
When starts boiling , lower the heat and keep stirring till milk is in 2/3 in volume.
Now add sugar and masala and cook thickend milk further 5-6 minutes.
Cool to room temprature and chill.
Serve with hot Malpua.

Linking this Malpua to event Know your Flours- Whole Wheat Flour , event started by JCO





Wednesday, 20 June 2012

Courgette or Zucchini Raita !

Made n Enjoyed
Hello readers,

In my family we all love different types of raitas. From basic fruit and nut raita to butternut squash raita !! Today I am posting a recipe which was created by me, I have made okra raita many times before, but this time I thought of making courgette raita. Few days ago we had BBQ dinner and we roasted some courgette with our tandoori paneer tikka..while we were having our dinner, I tasted courgette with one yogurt dip and I really liked it, so this dish took birth in my mind and today here I am with the recipe. My daughter wasn't sure about it, she said it was OK but me and my two boys loved it !!



You will need:-
  • 1 medium courgette ( 200 g )
  • 250 g thick beaten yogurt
  • 2 tbsp oil
  • salt to taste
  • 2 green chillies finely chopped
  • 1 tbsp sugar ( optional )
  • 1 tsp red chilli powder
  • 1/4 tsp chaat masala
  • pinch of black pepper powder
  • 1/2 tsp mustard seeds
  • Pinch of hing
  • few curry leaves
  • 1 small dried red chilli
  • few coriander leaves

Method:-
Wash and cut courgette into thin discs.
Pat dry them with kitchen paper.
Heat oil in a non stick pan , add mustard seeds, when splutter add hing, dried chilli, curry leaves and courgette.
Add salt and red chilli powder and let it cook on a very low heat.
Cook courgette till nice and crispy.
Turn the heat off and leave it aside.
Place yogurt, salt, sugar, green chillies, chaat masala and black pepper powder.  into a bowl.
Mix everything well and chill for a while.
When you are ready to serve add crispy courgette into yogurt mixture.
Garnish with coriander leaves.
Serve with any rice dishes.

Palak Puri ~ deep fried spinach Indian bread ~ Reposted


Made n Enjoyed
Hello readers,
Since my teenage days I have a habit to scribble down any recipes if I like it so much, I am not shy or afraid in asking people if I like their dish..I have many notebooks which I have filled it up with written recipes, rather than bought one ! most of the time I forget that I have such a recipe in my notebook. While I was spring cleaning the house few days ago, I found few notebooks :) It's written in Gujarati !



In UK, when summer is on it's way, we get lots of fresh leafy vegetables and greens, especially in Indian shops greens like palak, methi, dhaniya get's very cheap..sometimes even 50 pence for 3-4 bunches :) and I love to get hold of that bargain..so I bought few bunches of palak ( spinach ) from the shop it was 99p for 4 bunches, made saag aloo from 3 bunches and one was left. So next day I thought will make Palak Puri, recipe I found in my notebook :-)


Made for tea as my kids love to have something different all the time. It was very tasty, I can't say it's healthy, because after all it is deep fried,however if your kids or some adults who refuses to eat spinach, this is the best way introduced them to spinach :)




Although I have written recipe here, I made few changes in this recipe..I did not add any ghee and I did not blanched spinach leaves. Palak puri's mostly served mainly for breakfast, for me I can have any time...also great for travelling, because it is fried, it keeps for long without going bad.



You will need:-You will need slotted spoon to fry puris.
  • 1 bunch or packet palak ( spinach ) you can use baby spinach
  • Oil for deep fry + 3 tbsp
  • salt to taste
  • 2 cup whole wheat flour or chapatti flour
  • 1 tsp carom seeds ( ajwain ) optional
  • 1 tsp red chilli flakes or red chilli powder
  • 2-3 green chillies

Method:-
Wash the spinach in cold water.
Cook spinach in microwave for 3-4 minutes with 2-3 tbsp water.
Let it cool.
Grind the spinach and green chillies in a grinder, and make smooth paste.
In a big bowl add flour, salt, chilli flakes, 3 tbsp oil and spinach puree. Make sure there are no lumps in the spinach puree, otherwise puri will not puff as it should.
Mix everything well. I don't think you'll need any water to form a dough, but if you think then just a 1-2 tbsp water. Knead into a soft dough.
Cover the bowl with cloth, give it a rest and knead again.
Heat oil in heavy bottom kadai or wok.
Divide dough into small lime size equal balls. Lightly oil surface and roll out into thin round shape.
Carefully pick up bread and slip into kadai; use slotted spoon to gently to immerse puri.
Turn puri on other side and by now it should puff.
The moment it turns a light brown colour, take it out on an absorbent paper.

Serve hot with tea, any pickle or yogurt. We had ours with homemade instant mango pickle. Recipe is coming soon..Enjoy !

Linking this recipe to my own event Know Your Flowers - Whole Wheat Flour


Monday, 18 June 2012

Rice & Fenugreek dumplings in yogurt Gravy(Kem cho series) Gujarati - Reposting !


After eating a lots of heavy food on Thursday, we wanted to eat light and easy on friday ....thought don't want stand near cooker for long...had some leftover rice last night, so i thought i'll make this dish....in winter days you feel like eating something hot and spicy.....it was everything in one dish and didn't take much time either....spicy dumplings in sour yogurt gravy gives you that authentic taste....

You will need:-Dumplings
  • Leftover Rice or Khichdi(small bowl)
  • 2-3 tbsp Methi leaves or any spinach finely chopped
  • 1/2 cup wheat flour
  • 1tbsp gram flour
  • 2tbsp rice flour
  • 2tbsp millet flour(optional)
  • 1/2 tsp carom seeds
  • 1/2tsp red chilli powder
  • 1/4 tsp tumeric powder
  • salt to taste..........................Mix everything with very little water(very soft dough)
You will need:-Yogurt gravey

  • 3 cup chaas(Buttermilk) sour
  • 1 tsp green chilli-ginger crushed
  • 4-5 curry leaves
  • Handful fresh coriander
  • 1/4 tsp tumeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • pinch of hing
  • salt to taste
Method:-

Heat oil in a heavy bottom pan, add mustard and cumin seeds after splutter, add hing. now add curry leaves and chilli-ginger. after few seconds add buttermilk.  Lower the heat because on a high heat buttermilk starts to curdle.  add Masala and mix well.  Now with damp hand take very small amount of dumpling dough and make with your fingers very small ball and add in gravy as quickly as you can.  let the cook dumplings for about 12-15 minutes. Add salt, but not much as dumplings already have salt.  serve with fresh coriander....

Linking this dish to event Know Your Flours- Whole Wheat Flour , event started by me.



Jagruti

Sunday, 17 June 2012

Father's Day Special - Eggless Mawa Peda Cup Cakes !!

Made n Enjoyed
Hello readers,

Happy Father's Day to every Dad in the world !!
Wishing my dad and my kids' dad a very Happy Father's day...They both got so many things in common.. they both are related to me and my children and when they start talking on the phone about cricket they both forget their families :-D and the major fact is that dad loves to cook and hubby loves to eat ...hahaha !!



My dad is a very good cook and one time in his early 20's he was a brilliant baker too..I wasn't born that time..also I've never learnt anything from HIM..sigh !!! After that he had an accident and he left that job and started his career in the film industry in Mumbai, the job he always loved :-) and when he would get back home he would bring Bombay Halwa, Ice Halwa and Mawa Cakes for us when he comes back for his break. From then onwards these 3 became my favourite sweets, so even whenever I go to India its the first thing I eat and then bring big packs back for my family..!


Mostly every single day when I talk with my dad, our favourite subject becomes Food, and I still do ask for his guidance..and last week I asked him about Mawa Cakes, he told me all these memories about going to the one of the Irani shops in Mumbai and buying those cakes for us and he would talk to the owner about us that he can't wait to see us ..I know that :-)) and we couldn't either..as soon as we him see coming , we used to run to him ! OMG, while I am drafting this post the whole scene is replaying in front of my eyes...!!



So to celebrate that childhood,  those memories and also to dedicate this whole post to MY HERO-MY DAD on this unique and special day I have made Mawa Peda Cupcakes , not forgetting my husband who loves to gobble them :-D
This post is for you Pappa !! I love you lots and lots...May God bless you a healthy and happy life !
You are my HERO !!!!



The recipe my dad gave me, it was with eggs and was only with Mawa or khoya, but I already had Mawa Peda in the house, so I used them. So my recipe is quite different than the original which we used to have about 30 years ago. I have used whole wheat flour, you can use plain flour if you want to, then use less milk. Maybe you can try with Milk barfi or Coconut barfi, imagination is yours :-)



You will need:-
  • 210 g self raising flour
  • 125 g whole wheat flour
  • 250 g Mawa Peda - Check out my recipe here
  • 85 g butter   at room temperature
  • 120 g sweetened condensed milk
  • 1/4 tsp salt or less
  • 1 tsp baking powder
  • 1 1/2 tsp bi carbonate of soda
  • 1/2 cup pistachio and almond nuts crushed
  • 150 ml full fat milk at room temperature


Method:-
Pre heat oven to gas mark 4 or 350 F.
Spray lightly with cooking spray or butter, cupcake cases or tray. I used silicon cupcake moulds. Leave a side.
In one bowl place flours, salt, baking powder and bi soda.
In another bowl beat butter, mawa peda and condensed milk until light and fluffy.
Now add the flour mix and milk and beat until the mixture is smooth.
Divide evenly in prepared cupcake cases and top each case with crushed pistachio and almonds.
Bake 20-22 minutes or light brown.
Remove from the oven, let it cool on a wire rack .
Serve with tea or coffee.

This recipe goes to event Know your Flours - Whole Wheat Flour hosted by me. and Shama's guest event Celebrate-Street Party event series started by Jagruti.


also Pragyan's guest host event Let's Party - Fusion Food , brainchild of Surbhi .



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